Last spring, on my daughter’s last day of school, we hosted a little backyard get-together for her classmates and a few neighbors. The weather was just right—sunny but not too hot—and the kids were running around with bubbles and sidewalk chalk while we adults chatted over iced tea.
I wanted something festive but easy to pass around, and cupcakes felt a bit too expected. As I walked through the kitchen, I noticed a roll of refrigerated sugar cookie dough in the fridge and a can of strawberry pie filling in the pantry. The idea came together right then and there.
I pressed the dough into muffin tins, baked them into golden cups, and filled them with strawberries, whipped cream, and sprinkles. The first tray disappeared in minutes. My husband joked that he only got one because he was quick enough to stand near the kitchen door.
The kids loved the bright pink sprinkles, and one of my son’s friends even asked if I’d share the recipe with his mom. That’s always the best compliment. These cookie cups felt like the perfect mix of playful and practical—easy to make, pretty to look at, and fun to eat.
Short Description
Strawberry Sugar Cookie Cups are bite-sized desserts made with sugar cookie dough baked into cups and filled with strawberries, cream, and optional pudding. They’re sweet, colorful, and perfect for parties, holidays, or casual family nights.
Key Ingredients
- 1 (16–17 oz) package refrigerated sugar cookie dough (or homemade)
- Nonstick cooking spray
- ½ cup (115 g) unsalted butter, softened
- 1¾–2 cups (175–200 g) powdered sugar
- 1–3 tbsp milk or cream, as needed
- 1 tsp vanilla extract
- Pinch of salt
- Strawberry pie filling (or strawberry preserves with whole berries)
- Vanilla pudding or custard (optional)
- Whipped cream
- Pink sprinkles (optional)
- Fresh pineapple chunks or garnish of choice
Tools Needed
- 12-cup muffin tin
- Mixing bowls
- Hand mixer or stand mixer
- Measuring spoons and cups
- Piping bag or spoon for whipped cream
Cooking Instructions
Step 1: Prepare the Dough
Preheat oven to 350°F (175°C). Spray muffin tin with nonstick spray. Roll cookie dough into 1½-inch balls and place one in each cup.
Step 2: Shape and Bake
Press dough up the sides of each cup using your fingers or the bottom of a glass to form a cup shape. Bake 10–12 minutes until lightly golden.
Step 3: Create the Cups
Remove from oven and, while warm, press down the center with a spoon to maintain the cup shape. Cool completely before removing.
Step 4: Make the Frosting
Beat softened butter until creamy. Slowly add powdered sugar. Mix in vanilla, salt, and 1–3 tbsp milk or cream until smooth and fluffy.
Step 5: Fill and Decorate
Spoon a small amount of strawberry filling into each cooled cookie cup. Add pudding or custard if desired. Top with whipped cream. Garnish with sprinkles and pineapple chunks. Chill for 15–20 minutes before serving, or enjoy right away.
Troubleshooting tip: If cups stick to the pan, run a butter knife gently along the edges before removing.
Why You’ll Love This Recipe
Sweet and Fruity: Strawberries bring freshness to balance the buttery cookie base.
Easy to Make: Using ready-to-bake dough saves time without sacrificing flavor.
Kid-Friendly: Fun to decorate with sprinkles, cream, and fruit toppings.
Party-Ready: Perfect bite-sized treats for gatherings, birthdays, or holidays.
Customizable: Swap fillings and toppings to match the season or event.
Mistakes to Avoid & Solutions
Overbaking the cookies: They’ll become too hard to bite. Bake just until golden and soft.
Forgetting to press centers: Without shaping, they won’t hold filling. Always press while warm.
Overfilling with fruit: Too much filling can make cups soggy. Use a spoonful only.
Removing too early: Let them cool fully in the pan to avoid breakage.
Runny frosting: If it’s too thin, add more powdered sugar a tablespoon at a time.
Serving and Pairing Suggestions
Serve chilled for a refreshing bite at summer parties.
Arrange on a platter with colorful garnishes for birthdays or baby showers.
Pair with lemonade, iced tea, or sparkling water.
Serve family-style for holidays or bring as a potluck dessert.
Storage and Reheating Tips
Store in an airtight container in the fridge up to 3 days.
Best enjoyed fresh, as whipped cream may soften.
Freeze unfilled cookie cups up to 2 months; thaw before filling.
Do not reheat once filled—serve cold or at room temperature.
FAQs
1. Can I make the cookie cups ahead of time?
Yes, bake and store unfilled cups for up to 2 days, then fill before serving.
2. Can I use homemade dough?
Absolutely, just make sure it’s firm enough to hold shape while baking.
3. What can I substitute for strawberry filling?
Blueberry, raspberry, or cherry pie filling works beautifully.
4. Can I skip the whipped cream?
Yes, use frosting only, or add yogurt for a lighter option.
5. Do I need to chill them before serving?
Chilling 15–20 minutes helps set the filling, but they’re delicious at room temp too.
Tips & Tricks
Chill the cookie cups before filling for sturdier texture.
Use a piping bag for neat whipped cream swirls.
Add zest of lemon to frosting for extra brightness.
Keep an extra tray ready—these disappear fast at gatherings.
Recipe Variations
Chocolate Lovers: Add 2 tbsp cocoa powder to the frosting and fill with chocolate pudding instead of custard.
Tropical Twist: Use pineapple or mango filling, top with coconut flakes.
Berry Medley: Combine strawberry, blueberry, and raspberry fillings for a mixed-berry version.
Mini Cheesecake Cups: Swap whipped cream with a cream cheese frosting and add crushed graham crackers on top.
Holiday Style: Add green sprinkles and a cherry on top for Christmas.
Final Thoughts
Making these Strawberry Sugar Cookie Cups felt like putting together little bites of joy. They’re quick enough for a weekday treat yet special enough for a celebration. You can dress it up for a fancy event or keep it casual for a backyard snack. Watching my kids sneak seconds made me laugh, and I took it as the ultimate stamp of approval.
The best part is how approachable this dessert is for any level of baker. You don’t need hours in the kitchen, just a handful of ingredients and a little creativity. Next time, I might try them with blueberries and lemon cream. Until then, this version will remain one of my go-to recipes when I want to bring something sweet, colorful, and family-approved to the table.
Delightful Strawberry Sugar Cookie Cups
Ingredients
- 1 16–17 oz package refrigerated sugar cookie dough (or homemade)
- Nonstick cooking spray
- ½ cup 115 g unsalted butter, softened
- 1¾ –2 cups 175–200 g powdered sugar
- 1 –3 tbsp milk or cream as needed
- 1 tsp vanilla extract
- Pinch of salt
- Strawberry pie filling or strawberry preserves with whole berries
- Vanilla pudding or custard optional
- Whipped cream
- Pink sprinkles optional
- Fresh pineapple chunks or garnish of choice
Instructions
- Preheat oven to 350°F (175°C). Spray muffin tin, roll dough into 1½-inch balls, and place one in each cup.
- Press dough up the sides to form cups. Bake 10–12 minutes until golden.
- While warm, press centers with a spoon to hold filling. Cool completely before removing.
- Beat butter until creamy. Add powdered sugar, vanilla, salt, and milk/cream until fluffy.
- Add strawberry filling, optional pudding, then top with whipped cream. Garnish as desired and chill 15–20 minutes.
