With only five ingredients and a small amount of effort, these Strawberry Cookie Cups are a fun and easy handheld dessert!
A HAND-HELD STRAWBERRY DESSERT
These Strawberry Cookie Cups are so SIMPLE and require very few ingredients and minimal time to make. Who doesn’t love fun new cookies to make that are easy and taste amazing? These are definitely not lacking in flavor! These Cookie Cups are a favorite among friends and family and a great recipe to bring to any gathering for a great grab-and-go treat. If you are like me and love desserts that can whip up quick but still look impressive, then you absolutely must make this Strawberry Cookie Cup recipe.
FREQUENTLY ASKED QUESTIONS:
While I think this is the best flavor for this particular recipe, you can also use chocolate or snickerdoodle. I think a snickerdoodle cookie would be so good with an apple pie filling and a chocolate cookie dough would pair really well with cherry pie filling!
Yes of course. Just make sure that you have enough dough. You’ll need around 16 ounces so the recipe turns out as pictured.
You can buy the 12 count cookie dough. You will just put 1 cookie in each of the wells in the muffin tin. The 12-count individual cookies are larger than the 24-count cookies. They will come out slightly thinner but still taste amazing.
Partly. You can make the cookie cup bases ahead of time and place in an airtight container in the refrigerator where they will keep for 2-3 days. Once you want to serve, remove the cups from the refrigerator and then add the pie filling and bake for 5-6 minutes and then glaze.
Absolutely! Since we are using a sugar cookie dough for this it will work with so many different fillings such as peach, blueberry, cherry, etc. Make what you like best!
These can be stored in an airtight container in a single layer in the refrigerator where they will keep for up to 5-6 days. They can also be frozen. Place in a single layer in a freezer container and they will keep for up to 4 months. To defrost, remove to the refrigerator overnight and then to the countertop to come to room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- sugar cookie dough
- strawberry pie filling
- powdered sugar
- heavy cream
- vanilla extract
HOW TO MAKE STRAWBERRY COOKIE CUPS:
Preheat the oven to 350°F. In a medium-sized bowl, mix powdered sugar, heavy cream, and vanilla extract until smooth. Set aside.
Spray a 12 cup muffin pan with nonstick cooking spray. Add 2 cookie’s worth of dough to each cup of the pan. I smush the two cookie dough pieces together and roll them around to make a ball before placing into the muffin tin.
Use the back of a tablespoon to create a depression in the center of each cookie.
Bake the cookie cups for 10 minutes. Remove the pan from the oven and use a shot glass or similar item to help create an evenly shaped depression into each cookie cup while they’re still hot.
Add one tablespoon of strawberry pie filling to each cookie cup.
Return the pan to the oven and bake for an additional 5 minutes. Remove the pan from the oven and allow cookie cups to cool just enough to become firm. Gently remove each cookie cup using the blade of a butter knife. Place on a cooling rack or parchment paper.
Drizzle each cookie cup with glaze made earlier and serve.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Strawberry Cookie Cups
For the cookie cups:
- 16 ounce package sugar cookie dough (24 count)
For the filling:
- 22 ounce can strawberry pie filling
- Preheat the oven to 350°F. Spray a 12 cup muffin pan with nonstick spray.
For the glaze:
- In a medium-sized bowl, whisk together powdered sugar, heavy cream, and vanilla extract until smooth. Set aside.
For the cookie cups:
- Add 2 cookie’s worth of dough to each cup of the pan. I smush the two cookie dough pieces together and roll them around to make a ball before placing into the muffin tin.
- Use the back of a tablespoon (or your fingers) to create a depression in the center of the cookie cups.
- Bake the cookie cups for 10 minutes.
- Remove the pan from the oven and use a shot glass or similar item to help create an evenly shaped depression into each cookie cup while they’re still hot.
- Add one tablespoon of strawberry pie filling to each cookie cup.
- Return the pan to the oven and bake for an additional 5 minutes.
- Remove the pan from the oven and allow cookie cups to cool just enough to become firm.
- Gently remove each cookie cup using the blade of a butter knife. Place on a cooling rack or parchment paper.
- Drizzle each cookie cup with the glaze that was made earlier and serve.
- You can use any pie filling that you’d like for these!
- Change up the cookie dough to change the flavor. Chocolate or snickerdoodle would be great.
- If you can’t find a 24 count package a 12 count will work. If the 12 count cookies are individually larger in size than the 24 count cookies then you may not need a second package. If not, buy two packages.
- These can be frozen, see my tips above.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.