Strawberry Cookie Cups

5 from 6 votes

Strawberry Cookie Cups are soft, buttery cookie cups filled with a dreamy strawberry buttercream made from real, fresh strawberry purée! Every bite is bursting with fresh strawberry flavor.

Prep Time10

Cook Time12

Total Time22

Course: Cookies, Dessert, fruit, Strawberries

Cuisine: American

Keyword: strawberry cookie cups

Servings: Cookies

Calories: 212kcal

Author: Jessica & Nellie

Ingredients

1 cup butter
1 cup sugar
1 egg
2 tsp vanilla extract
2 ½ cups flour
1 tsp baking powder
½ tsp salt

Frosting Ingredients

½ cup butter softened
1 tsp vanilla extract
4 cups powdered sugar
½ cup strawberry puree chilled

Instructions

Cream the butter and sugar together until fluffy (1-2 minute with an electric mixer.) Then mix in the egg and vanilla extract, set bowl aside.
In another bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
Use a tablespoon cookie scoop, scoop out the dough into 36 balls. 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 ½ or ¾ 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.
Make strawberry reduction by washing, coring and slicing 1.5 lbs (about 30-35) of strawberries. Puree the strawberry pieces using an immersion blender or food processor. Pour strawberry puree in a small saucepan and bring to a boil. Reduce heat to medium low and boil for 30 minutes, stirring often. Mixture will reduce by half. Chill puree in fridge or freezer until very cold.
Make buttercream frosting by whisking butter for 30 seconds with a mixer. Add in 1 cup strawberry reduction and 2 cups powdered sugar.
Add in vanilla and remaining powdered sugar, 1 cup at a time, until you’ve reached your desired consistency. Pipe frosting into the cookie cups and enjoy!

Video

Notes

Strawberry Cookie Cups stay fresh for 3–4 days when stored in an airtight container in the refrigerator—let them sit at room temperature for 10–15 minutes before serving.

They can also be frozen (preferably unfrosted) for up to 2 months and thawed at room temperature before frosting, though already-frosted cookies may soften slightly.

Nutrition