Strawberries and Cream Cookie Cups (Absolutely Mouthwatering)

I’m a HUGE fan of Strawberries and I’m crazy about cookies so this time I decided to use both on the same recipe. You will absolutely LOVE these strawberries and cream cookie cups made with my signature cream made with my beloved condensed milk Yummmm! These cuties taste like heaven and are so fresh!

Strawberries and Cream Cookie Cups

This recipe is part of a series I’m working on with my friend Dana from This Silly Girl’s Kitchen so when you finish here jump over and keep the drooling going with her recipe!

These Strawberries and Cream Cookie Cups are easy to make and so delicious. I recommend having it fresh than refrigerated because I like working with really fresh cream and strawberries. But if it happens to get some cups left refrigerate in an airtight container.

These are perfect for a tea time, dessert, party treat and just because! I love them and it was a total success at home and among friends.

The cookie recipe was inspired by The Sprinkle Factory with a few tweaks to keep the sweetness balance in my recipe.

So, Want to know how to make these cute Strawberries and Cream Cookie Cups?

Let’s Go!

• In a medium bowl whisk together the flour and baking powder. Set aside
• In your stand mixer with paddle attachment beat together unsalted butter and sugar until well combined. Add in egg and mix well again, then add in vanilla.
• Start adding in the flour mixture a cup at a time. Mix until dough forms and begins to clump together.
• Gather up the dough and knead it with hands until it’s nice and smooth. Roll it into a ball, wrap with plastic wrap, and place in the fridge to chill for about 20-40 minutes.
• In the meantime…
• Pour in a small saucepan the condensed milk. Then fill the condensed milk can with the milk and add the cornstarch. Mix well. Add it to the condensed milk and add in the egg yolk.

• Mix all well on medium heat. Mix constantly to avoid lumps to form until it thickens. This may take about 10 minutes or so. It needs to get really thick. You know it’s ready when you can see the bottom of the pan while mixing.

• Turn off the heat and let it cool completely.
• Once cool put the mixture in a piping bag with your favorite tip and put it in the fridge until the cookie cups are ready and cool.
• Preheat oven to 350ºF and butter a 12 muffins pan.
• Get your cookie dough and make small balls, about a tablespoon full.

• Put them into each muffin hole and press them against the bottom to the sides.

If you think it needs more dough you can adjust the amount.

• Bake for about 10-15 minutes.
• The dough tends to grow a bit and lose the cup shape, don’t panic that’s normal. Once they are done, just re-do the shape using a smaller cup {smaller than the muffin hole} or a species bottle as soon as you take them out of the oven. That way they keep the shape as they set.

• Let them cool completely.
• Pour your chopped strawberries in a small bowl and add the sugar, mix well and leave for a few minutes to create the syrup. This helps delay the oxidation process.

• Pipe your cream into the cookie cups.

• Top each cup with strawberries. Avoid the syrup to come. Use only the strawberries.

• If you need the strawberries to last longer use gelatin on top of everything. I usually don’t do that because this kind of dessert doesn’t last long enough. There you go!
• Serve and enjoy!

Strawberries and Cream Cookie Cups

Camila Rojas

You will absolutely LOVE these strawberries and cream cookie cups made with my signature cream made with my beloved condensed milk, topped with fresh strawberries and inside a delicious cookie cup! These cuties taste like heaven and are so fresh!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 30 mins

Total Time 1 hr 15 mins

Course Snack

Cuisine Tradictional

Servings 18

Ingredients

  

• Cookie:
• 3 cups flour {scooped not packed}
• 1/2 tsp. baking powder
• 1 cup unsalted butter at room temperature
• 1 cup -3 tbsp sugar
• 1 large egg
• 1 tsp. vanilla extract I prefer clear
• Cream:
• 1 can Sweetened condensed milk
• Whole milk {use the same condensed milk can as a measure}
• 2 tbsp cornsarch
• 1 egg yolk.
• Topping
• 12-15 Strawberries {chopped}
• 2 tbsp sugar

Instructions

 

• In a medium bowl whisk together the flour and baking powder. Set aside
• In your stand mixer with paddle attachment beat together unsalted butter and sugar until well commbined. Add in egg and mix well again, then add in vanilla.
• Start adding in the flour mixture a cup at a time. Mix until dough forms and begins to clump together.
• Gather up dough and knead it with hands until it’s nice and smooth. Roll it into a ball, wrap with plastic wrap, and place in fridge to chill about 20-40 minutes.
• Pour in a small saucepan the condensed milk. Then fill the condensed milk can with the milk and add the cornstarch. Mix well. Add it to the condensed milk and add in the egg yolk.
• Mix all well on medium heat. Mix constantly to avoid lumps to form until it thickens. This may take about 10 minutes or so. It needs to get really thick. You know it’s ready when you can see the bottom of the pan while mixing.
• Turn off the heat and let it cool completely.
• Once cool put the mixture in a piping bag with your favorite tip and put it in the fridge until the cookie cups are ready and cool.
• Preheat oven to 350ºF and butter a 12 muffins pan.
• Get you cookie dough and make small balls, about a tablespoon full.
• Put them into each muffin hole and press them against the bottom to the sides.
• if you think it needs more dough you can adjust the amount.
• Bake for about 10-15 minutes.
• The dough tends to grow a bit and lose the cup shape, don’t panic that’s normal. Once they are done, just re-do the shape using a smaller cup {smaller than the muffin hole} or a species bottle as soon as you take them out of the oven. That way they keep the shape as they set.
• Let them cool completely.
• Pour your chopped strawberries in a small bowl and add the sugar, mix well and leave for a few minutes to create the syrup. This helps delay the oxidation process.
• Pipe your cream into the cookie cups.
• Top each cup with strawberries. Avoid the syrup to come. Use only the strawberries.
• If you need the strawberries to last longer use gelatin on top of everything. I usually don’t do that because these kind of dessert doesn’t last long enough.
• Serve and enjoy!

Keyword cookie cups, strawberry and cream, sugar cookie cups

Hope you like these cuties as much as we did. Don’t they look gorgeous? What do you think?

Now, you don’t want to miss my friend dana’s Cake, Jump over and check it out!!!

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Til' next time...

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