Strawberry Shortcake Cookie Cups have been a delightful addition to my dessert repertoire ever since I first discovered them at a summer picnic. The moment I took a bite, the combination of the soft cookie and creamy filling, topped with fresh strawberries, transported me back to childhood memories of warm sunny days and sweet treats. These mini dessert cups not only taste amazing but also bring a sense of joy and nostalgia that makes them perfect for any gathering. Whether it’s a family barbecue or a birthday party, Strawberry Shortcake Cups can steal the show. Let’s get cooking!
Why You’ll Love This Strawberry Shortcake Cookie Cups
- Quick and easy to prepare, taking only 25 minutes from start to finish.
- Perfect for parties, making them a hit among guests.
- Deliciously sweet and creamy, combining flavors that everyone loves.
- Can be made gluten-free with simple ingredient swaps.
- Great for kids—fun to eat and easy to make together.
- Versatile: customize with different fruits or toppings.
Ingredients for Strawberry Shortcake Cookie Cups
Here’s everything you need to create these delightful cookie cups:
- 1 24-count package Nestlé Toll House Strawberry Shortcake Cookie Dough – the foundation of your cookie cups.
- 1 8-oz package cream cheese, softened – for a creamy filling.
- 1/2 cup powdered sugar – adds sweetness to the filling.
- 1 tablespoon Nestlé Coffee-Mate French Vanilla coffee creamer – enhances the flavor profile.
- 1 teaspoon fresh lemon juice – balances sweetness with a touch of acidity.
- Fresh strawberry slices for garnish – adds freshness and color.
How to Make Strawberry Shortcake Cookie Cups
- Step 1: Preheat your oven to 350 degrees Fahrenheit to get it ready.
- Step 2: Spray a 24-cup mini muffin tin with non-stick cooking spray to prevent sticking.
- Step 3: Lightly press one piece of cookie dough into each muffin cup, making sure it covers the bottom and sides.
- Step 4: Bake for 12 to 15 minutes until firm around the edges and slightly golden brown.
- Step 5: Remove from the oven and gently press the center of each cookie with a spoon to create a small well.
- Step 6: Let the cookie cups cool slightly, then loosen them from the muffin tin and transfer to a wire rack to cool completely.
- Step 7: In a medium-sized mixing bowl, beat softened cream cheese until it’s light and fluffy.
- Step 8: Add powdered sugar and French Vanilla coffee creamer, then beat until smooth. Incorporate the fresh lemon juice and mix again.
- Step 9: Spoon a small amount of the cream cheese filling into each cooled cookie cup and top with fresh strawberry slices.
- Step 10: Refrigerate the filled cookie cups until you’re ready to serve.
Pro Tips for the Best Strawberry Shortcake Cookie Cups
These tips will help you achieve cookie cups that are always a hit:
- Ensure your cream cheese is at room temperature for a smooth filling.
- Don’t overbake the cookie cups; they should remain soft in the center.
- Experiment with different toppings like whipped cream or chocolate drizzle.
What’s the secret to perfect Strawberry Shortcake Cookie Cups?
The secret lies in not overbaking the cookie dough. This keeps your cookie cups soft and chewy, which contrasts beautifully with the creamy filling.
Can I make Strawberry Shortcake Cookie Cups ahead of time?
Absolutely! You can make the cookie cups a day in advance. Just fill them with the cream cheese mixture right before serving for the best texture.
How do I avoid common mistakes with Strawberry Shortcake Cookie Cups?
Be careful not to overpress the cookie dough into the muffin cups, as this can lead to dense cookie cups. Also, allow them to cool completely before filling.
Best Ways to Serve Strawberry Shortcake Cookie Cups
These cookie cups shine when served with a side of whipped cream or a scoop of vanilla ice cream. For added flair, consider garnishing with mint leaves or drizzling with chocolate sauce. They’re perfect as a party dessert or a sweet treat for family gatherings.
Nutrition Facts for Strawberry Shortcake Cookie Cups
Per serving (1 cookie cup):
- Calories: 120
- Fat: 6g
- Saturated Fat: 3g
- Protein: 1g
- Carbohydrates: 15g
- Fiber: 0g
- Sugar: 7g
- Sodium: 50mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Strawberry Shortcake Cookie Cups
Store your cookie cups in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 3 months. To reheat, allow them to thaw in the fridge overnight and serve cold, or warm them briefly in the microwave.
Frequently Asked Questions About Strawberry Shortcake Cookie Cups
Can I use other fruits in Strawberry Shortcake Cookie Cups?
Yes! Feel free to experiment with other berries like blueberries or raspberries for a different flavor profile.
Are there gluten-free options for Strawberry Shortcake Cookie Cups?
Yes! Substitute the cookie dough with a gluten-free version to make these delicious treats suitable for gluten-sensitive individuals.
Variations of Strawberry Shortcake Cookie Cups You Can Try
Try adding a layer of chocolate ganache for a rich twist, or make Mini Strawberry Shortcake Cookies by forming smaller versions of these cups. You can also create No-bake Strawberry Shortcake Cookie Cups using pre-made cookie crumbs for a quicker version.
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Strawberry Shortcake Cookie Cups: 7 Delicious Variations
- Total Time: 25 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
Delight in these Strawberry Shortcake Cookie Cups, featuring tender Nestlé Toll House Strawberry Shortcake Cookie Dough baked into mini cups and filled with a luscious, creamy mixture of cream cheese, powdered sugar, French Vanilla coffee creamer, and lemon juice.
Ingredients
- 1 24-count package Nestlé Toll House Strawberry Shortcake Cookie Dough
- 1 8-oz package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon Nestlé Coffee-Mate French Vanilla coffee creamer
- 1 teaspoon fresh lemon juice
- Fresh strawberry slices for garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Spray a 24-cup mini muffin tin with non-stick cooking spray.
- Lightly press one piece of cookie dough into each muffin cup.
- Bake for 12 to 15 minutes until firm around the edges and slightly golden brown.
- Remove from the oven and press the center of each cookie to make a small well.
- Loosen the cookie cups from the muffin tin and allow them to cool completely.
- In a medium-sized mixing bowl, beat softened cream cheese until light and fluffy.
- Add powdered sugar and French Vanilla coffee creamer, then beat until smooth. Add fresh lemon juice and mix again.
- Spoon a small amount of filling into each cooled cookie cup and top with fresh strawberry slices.
- Refrigerate until ready to serve.
Notes
- These treats are perfect for parties or as a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
