These delicious Sugar Cookie Cups with Strawberry Cream are a delightful treat for a summertime tea.
Sugar Cookie Cups with Strawberry Cream
Serves: 24
Ingredients
- 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
Instructions
- 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.
- 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.
- Spoon or pipe strawberry cream mixture into Sugar Cookie Cups.
- Garnish with fresh strawberries, pink sugar, and mint, if desired.
Sugar Cookie Cups
Serves: 24
Ingredients
- 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
Instructions
- Preheat oven to 375°.
- Spray a 24-well mini muffin pan with nonstick cooking spray. Set aside.
- 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.
- In a small bowl, combine flour, baking powder, and salt, whisking until combined. Gradually add flour mixture to butter mixture, beating until combined.
- 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.
- 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.
- Store in an airtight container for up to 2 days.
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