Strawberry Sugar Cookie Cups
I took an itty bitty break from pie baking (ALL the summer pie!) to make these Strawberry Sugar Cookie Cups. You need these in your life!
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These Strawberry Sugar Cookie Cups are chewy sugar cookies baked in a muffin tin. As though sugar cookies aren’t good enough on their own, I filled these with fluffy, homemade strawberry mousse. Yuuuuum!
I have SO many ideas for cookie cup recipes! So far, I’ve only made these and my Mini Chocolate Chip Cookie Cups, which I filled with cheesecake mousse! Cookie cups are so easy to whip up, but the end result looks so impressive! And don’t get me started on taste–the flavor combination possibilities are endless!
The combination of textures and flavors between the cookie cup and the mousse are outstanding! If you’ve never made mousse before, don’t let it intimidate you. It’s a straightforward method, all you need is a little patience to wait for it to chill!
I loooove vanilla sugar, so I added it to the strawberries in this recipe. It’s a quick and easy way to add vanilla sweetness to anything. You can find vanilla sugar online (link here), but you can make your own or substitute with sugar and vanilla extract. (Just add the extract *after* the strawberries have cooked.)
What can I say? I’m a woman of few words lately, but many sweets! More to come soooon!
Other posts you may like:
Mini Chocolate Chip Cookie Cups
Strawberry Shortcake Cream Puffs
Chocolate Cream Tartlets with Raspberry Meringue
Strawberry Sugar Cookie Cups
Ingredients
Sugar Cookie Cups:
- 2 cups flour
- 1 tsp baking soda
- pinch salt
- 2 tsp cornstarch
- ¾ cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla extract
Strawberry Puree:
- 10 oz strawberries (about 2 cups whole berries)
- 4 tsp vanilla sugar (see note)
- ¼ cup water
Strawberry Mousse:
- 0.25 oz unflavored powdered gelatin (1 envelope)
- ¼ cup water
- 1 cup strawberry puree
- ¼ cup sugar
- ¾ cup heavy (whipping) cream
Instructions
For Cookie Cups:
- Preheat oven to 350° F. Grease a muffin pan and set aside.
- In a medium bowl, combine the dry ingredients (flour, baking soda, salt, and cornstarch). Set aside.
- In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Scrape down the sides of the bowl.
- Add egg and vanilla. Mix until combined, scraping down the sides of the bowl again.
- Add the dry ingredients and mix until just incorporated.
- Divide the dough evenly among the 12 cups of the muffin pan (I used about 3 Tablespoons dough per well). Press the dough into the bottom and up the sides of each cuo.
- Bake 9-11 minutes. I used a shot glass to press the centers down as soon as they were out of the oven. Cool completely.
For Strawberry Puree:
- Quarter strawberries and combine in a small saucepan with vanilla sugar (see note) and water. Warm to a simmer over medium heat until berries are soft (3-4 minutes).
- Puree strawberry mixture in the bowl of a food processor and strain through a fine mesh strainer. You should end up with about 1 cup of strawberry puree.
For Mousse:
- In a small bowl, sprinkle the gelatin in an even layer over top of the water. Allow to stand 5 minutes or until the gelatin has softened.
- While gelatin softens, prepare an ice bath. Fill a large bowl about halfway with water and ice. Place a medium bowl inside the ice/water, taking care that water won't go into the smaller bowl.
- Once softened, place the gelatin mixture in the microwave for about 10 seconds to dissolve the gelatin completely.
- In a small saucepan, combine strawberry puree and sugar. Warm over medium-low heat until sugar has dissolved. Add gelatin mixture and stir to combine.
- Once combined, pour the mixture into the medium bowl in the prepared ice bath to cool. Cool to room temperature (or cooler) before proceeding.
- In the bowl of a stand mixer, use the whisk attachment to whip the cream to soft peaks. Add the whipped cream to the strawberry gelatin mixture in three additions, carefully folding the two together so as not to deflate the cream.
- Prepare a piping bag (with a piping tip, if desired). Transfer the mousse to the piping bag, ensuring that the mousse can't leak out. Chill the mousse until firm, at least one hour.(See photo of how I twisted the bag from the piping tip, using a twist tie to keep the mousse from escaping. I then stored the piping bag upright inside a pitcher in the refrigerator.)
Assembly:
- Once firm, pipe mousse into the cooled cookie cups. Top with sliced strawberries, if desired.Enjoy!
Notes
Did you make this recipe?
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