Strawberry Cookie Cups Recipe

Strawberry Cookie Cups Recipe
Strawberry Cookie Cups Recipe photo by Taste of Home
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Strawberry Cookie Cups Recipe

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I learned to bake beside my mom and grandmother. When I was on break from college, I knew just how to entertain myself: I made cookies. Sharing this recipe with my mom and grandmother was a proud moment.—Andrea Zulauf, Livonia, New York
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 ounces strawberry gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar

Directions

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 in plastic. Refrigerate 30 minutes or until firm enough to roll.
On a lightly floured surface, roll one 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 6-8 minutes or until edges are brown. 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 resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
Yield: about 4 dozen.
Originally published as Strawberry Cookie Cups in Cookies & Candies Bookazine 2016

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 ounces strawberry gelatin
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  1. 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.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
  3. On a lightly floured surface, roll one 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.
  4. Bake 6-8 minutes or until edges are brown. 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.
  5. 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 resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.
    Yield: about 4 dozen.
Originally published as Strawberry Cookie Cups in Cookies & Candies Bookazine 2016

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