Best Strawberry Cookie Cups Recipes

STRAWBERRY COOKIE CUPS

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.

STRAWBERRY CLOTTED CREAM IN SUGAR COOKIE CUPS

Steps:

• Preheat oven to 350*. Roll cookie dough into about 1 inch balls. Press into bottom and half way up sides of a mini muffin pan. Bake for 12 minutes. remove from oven. In the pan, mold warm cookie to form a cup.
• In medium bowl, combine cream cheese, sour cream, strawberry extract and vanill extract. With mixer on med. beat until well mixed.
• In separate bowl,beat cream until soft peaks. Add sugar and beat until stiff peaks form. Fold whipped cream in with the cream cheese mixture. Cover and chill.
• Spoon or pipe strawberry mixture into cookie cups. Garnish with sliced strawberry, pink sugar and a mint leaf. enjoy. xoxoxo. Beautiful and tasty.

STRAWBERRY SHORTCAKE-COOKIE CUPS

Steps:

• Heat oven to 350°F.
• Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
• Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
• Beat cream cheese, sugar and vanilla in medium bowl with mixer until blended. Chop half the strawberries. Add to cream cheese mixture; mix well. Pipe or spoon into cookie cups.
• Refrigerate 1 hour. Slice remaining strawberries, then place over filled cookie cups just before serving.