Strawberry Cookie Cups are bite-sized treats made with the best buttercream strawberry frosting ever. Made with fresh strawberries, there just aren’t better strawberry cookies than these!
Strawberry Cookie Cups are one of my absolute favorite summer desserts. Actually, who am I kidding? This is actually one of my favorite desserts all year long! Are they cookies? Or are they scoops for this delicious strawberry frosting? Either way, they are absolutely delicious and they come together so easily too.
The recipe has 2 parts – a cookie base, then a strawberry frosting. I separated the ingredients below to make it easier to follow.
Cookie Cups Ingredients
These are the ingredients you’ll need to make strawberry cookie cups:
— butter – I prefer salted butter, but you’re welcome to use what you like!
— flour
— 1 egg
— vanilla extract
— granulated sugar
— salt
— baking powder
How to make Strawberry Cookie Cups
Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
Using a tablespoon cookie scoop, scoop out the dough into 36 balls. Roll each ball in the cinnamon/sugar mixture and then place each ball into the a well-greased mini muffin pan.
Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown. Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)
After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.
Pipet frosting into the cookie cups and enjoy!
Strawberry Buttercream Frosting Ingredients
These are the ingredients you’ll need to make strawberry buttercream frosting:
— butter
— vanilla extract
— powdered sugar
— strawberry puree, chilled
How to make the Pureed Strawberry Reduction
The key to getting the bright, fresh strawberry flavor in these cookies is to first make a strawberry puree, then reduce it. This process boils out a lot of the water in the strawberries and leaves us with an intense strawberry puree that we can then use in strawberry frosting. This process takes about 30 minutes, then you’ll need to fully chill the reduction, so it works well if you do this the day before.
Prep Strawberries
To make the pureed strawberry reduction, all you need to do is first wash, core and slice 30-35 strawberries.
Puree strawberries
Puree the strawberry pieces using an immersion blender or food processor. Make sure there are no chunks remaining.
Low boil to remove water
Pour strawberry puree in a small saucepan and bring to a boil. Reduce heat to medium low and boil for 20 minutes, stirring occasionally.
Mixture will reduce by half. Before reducing my puree measured just over 2 cups, then after reducing I had 1 cup.
Fully cool strawberry puree
Cool puree in the fridge or freezer and proceed with Strawberry frosting recipe.
How to make Strawberry Buttercream Frosting
Add the vanilla and remaining powdered sugar, a cup at a time, until you reach desired consistency.
I tend to leave the frosting a bit softer for cakes, and add in a bit more powdered sugar when I’m piping the frosting.
Store frosting in an airtight container in the fridge until you frost your cookies.
If you’re frosting cupcakes, a slightly thicker frosting is better because they hold their shape. However if you’re frosting a cake, I’d add more milk- 3 TBSP or even 4, so that you can spread the frosting well.
If you love these Strawberry Cookie Cups, try some of these other amazing cookie cup recipes:
- Cherry Pie Cookies Cups
- Banana Cream Pie Cookie Cups
- Reese’s Chocolate Cookie Cups
- Hot Chocolate Cookie Cups
- Fudge Peanut Butter Cookie Cups
Frosting Piping Tips
Can I freeze buttercream frosting?
You can freeze it. That’s right: don’t toss that buttercream! It will remain good in the refrigerator for 4-5 days. Or you can put it in an airtight container and freeze it up to 3 months. When ready to use again, take out of the freezer and place in the refrigerator overnight to thaw.
Remember, before you frost the cake, let the buttercream come to room temperature and give it a good stir before piling it on. Yum!
Love fruit in your cookies? Try some of these other cookies with fruit recipes:
- Blackberry Oatmeal Cookies
- Raspberry Meltaway Cookies
- Blueberry Cream Cookies
- Cherry Cheesecake Cookies
These Strawberry Frosting Cookies are unbelievably good. Strawberry Cookie Cups with buttercream frosting are good for any occasion from Valentine’s day to a summer picnic!
Beth says
These look so pretty and delicious! I can totally see these at a bridal or baby shower.
Kaylie says
Great ideas! Thank you, Beth!
wilhelmina says
These are so fun and easy to make!
Kaylie says
Thank you, Wilhelmina!
Amanda Finks says
Love the strawberry filling in these cute cookie cups!
Kaylie says
Thank you, Amanda!
Sophie Heath says
These strawberry cupcakes are so yummy AND cute!! They are so easy to make and my friends ate them up so fast! Will be making them again soon!!
Kaylie says
Thank you, Sophie!
Shadi Hasanzadenemati says
Everyone at my house loved it! Tasted SO good!
Kaylie says
Thank you, Shadi!
ROBIN says
Thanks, these were perfect for my daughter’s tea party birthday.
Kaylie says
So fun! Thank you, Robin!
Courtney says
The ingredients say 1/2 cup of strawberry puree but the instructions say 1 cup, which is correct?
Jessica says
The strawberry puree starts out 1 cup but then you cook it down and it’s reduced to 1/2 cup.
Janice Veltre says
Your recipe calls for 1/2 c of strawberry puree however, in the directions it says to add 1 cup of puree. Pleaser clarify.