Strawberry Cookie Cups

Total Time

Prep: 45 min. + chilling Bake: 10 min./batch + cooling


about 4 dozen

Updated: Mar. 10, 2022
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
Strawberry Cookie Cups Recipe photo by Taste of Home


  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 1 large egg, room temperature
  • 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
  • 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 and refrigerate until firm enough to roll, about 30 minutes.
  3. 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 bottoms and up the sides of ungreased mini-muffin cups.
  4. 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. Repeat with the second portion of dough.
  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.

Can you freeze Strawberry Cookie Cups?

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.

Nutrition Facts

1 cookie: 109 calories, 6g fat (3g saturated fat), 19mg cholesterol, 75mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein.