Strawberry Sugar Cookie Cups
Strawberry sugar cookie cups are one of those joyful bites that feel like sunshine in pastry form: a tender, buttery cookie shell cradling a glossy dollop of strawberry jam and a swirl of pink buttercream. I love making these for brunches and birthday parties because they look almost too pretty to eat, and yet they…
Strawberry sugar cookie cups are one of those joyful bites that feel like sunshine in pastry form: a tender, buttery cookie shell cradling a glossy dollop of strawberry jam and a swirl of pink buttercream. I love making these for brunches and birthday parties because they look almost too pretty to eat, and yet they disappear in seconds when people start smiling and reaching for seconds.
Why Strawberry Sugar Cookie Cups Deserves a Spot in Your Kitchen
- Little cups of joy: Each cookie cup is a perfect single-serving treat that looks elegant but is delightfully simple to make.
- Textural contrast: You get a lightly crisp outer rim, a tender crumb beneath, and the sticky, fruity center—like a tiny dessert surprise.
- Crowd-pleaser appearance: The pink buttercream and sprinkles create a festive, bakery-worthy finish without fuss.
- Great for gatherings: They are portable, shareable, and easy to plate for showers, potlucks, or afternoon tea.
- Versatile base: The cookie shell plays nicely with different fillings and frostings, so you can personalize each one.
In case you want to riff on cookie frostings later, I sometimes pair these with a creamier frosting profile inspired by a cream cheese sugar cookies with strawberry buttercream I tried last spring.
Ingredients for Strawberry Sugar Cookie Cups
- 1 ¾ cups all-purpose flour — Provides structure and a tender crumb for the cookie cups.
- ½ teaspoon baking powder — Adds a touch of lift so the dough isn’t too dense.
- ¼ teaspoon salt — Balances sweetness and enhances flavor.
- ½ cup unsalted butter, softened — The source of that rich, buttery flavor and tender texture. Make sure it is softened so it creams well.
- ¾ cup granulated sugar — Sweetens and helps create a slight crisp on the edges when baked.
- 1 large egg — Binds the dough and adds richness.
- 1 teaspoon vanilla extract — A little vanilla brightens everything and complements the strawberry jam.
- 2 tablespoons milk — Helps bring the dough together and keeps it tender.
- ½ cup strawberry jam — The juicy, glistening center; use a seedless jam for a smooth bite.
- 1 cup pink buttercream frosting — For that classic bakery look and creamy finish.
- Sprinkles for decoration — Optional, but they add whimsy and color.
If you need a lower-carb inspiration for a different occasion, you might enjoy experimenting with ideas from a keto sugar cookies recipe as a starting point.
Crafting Your Perfect Strawberry Sugar Cookie Cups
Let’s get you rolling—these are straightforward steps, and I promise the reward is worth every press of the dough. Follow the steps below exactly as provided, then let your creativity shine with frosting and sprinkles.
- Preheat the oven to 350°F (175°C). Grease a muffin pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients until combined.
- Divide the dough into the muffin cups, pressing it down to create a cup shape.
- Bake for about 12-15 minutes or until golden.
- Let cool, then fill each cookie cup with strawberry jam.
- Top with pink buttercream frosting and add sprinkles for decoration.
- Serve and enjoy!
A small tip from experience: press the dough with the back of a spoon or your thumb so each cup has an even base—this helps them sit nicely on a platter.
Pro Tips for Perfection
- Chill briefly if your kitchen is warm: If the dough becomes too soft while you’re portioning, pop it in the fridge for 10 minutes to firm up; this helps the cups hold shape.
- Even distribution counts: Use a cookie scoop to portion dough into muffin cups for consistent sizes and baking times.
- Prevent sticky jam leaks: Let the baked cups cool fully before adding jam so the filling stays glossy on top rather than seeping into the cookie.
- Frosting piping technique: For a bakery swirl, fill a piping bag fitted with a large star tip and apply steady pressure while spinning the cup with your other hand.
- Practice on one tray: If you’re making these for guests, bake a test tray to tweak oven timing and jam amount before committing to a full batch.
Mix It Up: Creative Twists
- Cheesecake spin: Fold a bit of cream cheese into the buttercream and top with a spoonful of jam for a cheesecake-like finish. Try inspiration from a strawberry cheesecake cookie idea to play with textures.
- Chocolate rim: Dip only the outer edge of each cup in melted dark chocolate for a decadent contrast.
- Nutty crunch: Add a sprinkle of toasted chopped almonds or pistachios on top of the frosting for crunch and color.
- Fruit medley: Swap half the jam with blueberry or raspberry for jewel-toned centers. If you like berry combos, take inspiration from a playful chocolate-covered strawberry cookies recipe.
- Jam swirl: Mix a teaspoon of jam into the buttercream for a marbled, stained-glass effect.
Best Ways to Serve These Sweet Cups
Present them on a tiered platter to show off the swirls of pink buttercream and glossy jam pockets. For a brunch table, arrange them next to a pot of Earl Grey or a carafe of sparkling lemonade; the bright strawberry notes pair beautifully with citrusy or floral drinks. If you bring them to a picnic, pack them flat in a shallow box with parchment between layers so the frosting stays pristine. I like to add edible flowers or finely grated lemon zest on top for an extra pop of freshness when serving to friends.
Saving for Later: Storage Tips
- Room temperature short-term: Store unfrosted cookie cups in an airtight container at room temperature for up to 2 days. If already frosted, store them refrigerated to keep buttercream fresh.
- Refrigeration: Keep filled and frosted cups in a single layer in the fridge for up to 5 days. Let them sit at room temperature for 15 minutes before serving so the buttercream softens.
- Freezing: Freeze baked but unfrosted cups in a single layer on a tray, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge and finish with jam and frosting.
- Reheating: If you prefer a slightly warm center, briefly microwave a filled cup for 6-8 seconds; test one first so you don’t overheat. For more detailed tips on storing shaped sugar cookies, check a guide on fall leaf sugar cookies for strategies that work across cookie types.
Your Questions Answered
Q: Can I use store-bought cookie dough instead of making it from scratch?
A: Yes, you can use a roll-out sugar cookie dough but watch for sweetness and spread; chill the dough first and press into muffin cups gently. Homemade gives you better control over texture, but store-bought saves time.
Q: Will jam make the cookie soggy over time?
A: If you fill the cups while they are still warm, the jam can seep in and make them softer. Cool fully before filling and store refrigerated once filled to preserve texture.
Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend that includes xanthan gum for structure. The texture will be slightly different but still delicious.
Q: How far ahead can I decorate them?
A: You can bake and fill the cups a day ahead, but I recommend frosting them the day you serve so the buttercream looks fresh and vibrant.
Conclusion
These Strawberry Sugar Cookie Cups are a small-batch showstopper that combines nostalgic sugar cookie comfort with a jammy, jewel-like center and playful frosting. They are forgiving, adaptable, and a joy to plate—perfect for when you want something that feels homemade and special without hours in the kitchen. If you love the idea of a jam-filled cookie with a creamy top, you might also enjoy this baker’s take on Strawberry Cheesecake Cookie Cups for a richer variation. For another classic bakery-style riff, check out this Strawberry Cookie Cups Recipe that explores different filling ideas. And if you want a patriotic spin for summer gatherings, browse this festive Red White & Blue Strawberry Blueberry Sugar Cookie Cups for inspiration. Give these a try, and let me know which twist you loved most. Happy baking!
Strawberry Sugar Cookie Cups
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a muffin pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in the dry ingredients until combined.
- Divide the dough into the muffin cups, pressing it down to create a cup shape.
- Bake for about 12-15 minutes or until golden.
- Let cool, then fill each cookie cup with strawberry jam.
- Top with pink buttercream frosting and add sprinkles for decoration.
- Serve and enjoy!
