Sugar Cookie Cups with Strawberry Cream

Sugar Cookie Cups with Strawberry Cream

These delicious Sugar Cookie Cups with Strawberry Cream are a delightful treat for a summertime tea. 

Sugar Cookie Cups with Strawberry Cream
Serves: 24
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup sour cream
  • 2 tablespoons strawberry extract
  • ½ teaspoon vanilla extract
  • ¼ cup heavy whipping cream
  • ¾ cup confectioners’ sugar
  • Sugar Cookie Cups (recipe follows)
  • Garnish: fresh strawberries, pink decorator’s sugar, and fresh mint
  1. In a medium bowl, combine cream cheese, sour cream, strawberry extract, and vanilla extract. Beat at medium speed with an electric mixer until well combined.
  2. In a separate medium bowl, beat cream at medium speed until soft peaks form. Add confectioners, sugar, and beat until stiff peaks form. Fold whipped cream mixture into cream-cheese mixture. Cover, and refrigerate until chilled.
  3. Spoon or pipe strawberry cream mixture into Sugar Cookie Cups.
  4. Garnish with fresh strawberries, pink sugar, and mint, if desired.

Sugar Cookie Cups
Serves: 24
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  1. Preheat oven to 375°.
  2. Spray a 24-well mini muffin pan with nonstick cooking spray. Set aside.
  3. In a medium bowl, combine butter and sugar. Beat at medium speed with an electric mixer until creamy. Add egg and vanilla extract, beating to combine. Set aside.
  4. In a small bowl, combine flour, baking powder, and salt, whisking until combined. Gradually add flour mixture to butter mixture, beating until combined.
  5. Divide dough evenly into 24 balls. Press a dough ball into bottoms and up sides of each well of prepared pan to form a cup.
  6. Bake until edges are light golden brown, approximately 10 minutes. Remove from oven, and immediately press the back of a rounded measuring spoon down into the warm cookies to form cups. Let cool in pan for 5 minutes, and then carefully remove cookie cups to a wire rack to cool completely.
  7. Store in an airtight container for up to 2 days.


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