Strawberry Shortcake Cookie Cups Recipe

If you’re on the lookout for a dessert that feels like a hug from your favorite bakery but comes together effortlessly at home, then this Strawberry Shortcake Cookie Cups Recipe is for you. Imagine perfectly baked, golden cookie cups filled with a luscious, creamy filling kissed with a hint of lemon, topped with fresh, juicy strawberry slices that pop with vibrant color and flavor. It’s a delightful twist on classic strawberry shortcake that’s perfectly portioned for any occasion – from casual family dinners to celebratory parties. This recipe will quickly become your go-to for a sweet treat that looks gorgeous and tastes even better.

Ingredients You’ll Need

Ingredients You’ll Need

The magic of this Strawberry Shortcake Cookie Cups Recipe lies in its simplicity. Each ingredient plays a vital role in creating the perfect balance of texture, flavor, and color. From the sweet, tender cookie dough base to the silky cream cheese filling and fresh strawberries, every component is essential to bringing this dessert to life.

• Strawberry Shortcake Cookie Dough: Provides a soft yet crisp cookie cup that serves as the perfect edible vessel for the filling.
• Cream Cheese (softened): Adds a rich, creamy texture with a subtle tang that complements the sweetness.
• Powdered Sugar: Sweetens the cream cheese mixture while keeping it smooth and fluffy.
• French Vanilla Coffee Creamer: Infuses the filling with a delicate, warm vanilla aroma enhancing the overall flavor.
• Fresh Lemon Juice: Brings a bright and zesty kick to balance the sweet elements.
• Fresh Strawberry Slices: The star garnish adding freshness, color, and bursts of natural sweetness.

How to Make Strawberry Shortcake Cookie Cups Recipe

Step 1: Prepare the Cookie Cups

Start by preheating your oven to 350 degrees, setting the stage for perfectly golden cookie cups. Next, spray a 24-cup mini muffin tin generously with non-stick cooking spray to ensure those little cups release easily later. Take one piece of the strawberry shortcake cookie dough and gently press it into each muffin cup, forming a cup shape. Bake these for 12 to 15 minutes until the edges are set and slightly golden, which is the perfect cue to remove them from the oven. This step creates the crisp yet tender base that holds everything together beautifully.

Step 2: Create the Wells and Cool

Once baked, let the cookie cups cool just enough so they’re comfortable to handle but still pliable. Using your fingers or the end of a wooden spoon, carefully press down into the center of each cookie to form a small well—this will hold the dreamy filling. Then, gently loosen each cookie cup from the muffin tin with a knife and transfer them to a wire rack or plate to cool completely. This cooling step is crucial for maintaining their shape and perfect crispness.

Step 3: Make the Cream Cheese Filling

While the cookie cups cool, beat the softened cream cheese in a medium bowl with a hand mixer until it’s light and fluffy. This fluffiness is key for a silky, cloud-like texture that’s irresistible. Add in your powdered sugar and French vanilla coffee creamer, continuing to beat until the mixture is smooth and luxuriously creamy. Finally, stir in the fresh lemon juice for that subtle zest that elevates the overall flavor profile.

Step 4: Assemble the Strawberry Shortcake Cookie Cups Recipe

Spoon a dollop of the cream cheese filling gently into each cooled cookie cup, taking care not to overfill. Top each one with fresh strawberry slices arranged like little ruby jewels. Once assembled, refrigerate the cookie cups to let the flavors meld and ensure the filling firms up just right, making your dessert both beautiful and delicious when served.

How to Serve Strawberry Shortcake Cookie Cups Recipe

Garnishes

For a stunning presentation, add a sprig of fresh mint or a light dusting of powdered sugar on top of each strawberry garnish. This not only looks delicate and inviting but adds a refreshing aroma and slight hint of sweetness that complements the strawberries beautifully.

Side Dishes

Pair these cookie cups with a scoop of vanilla bean ice cream or a dollop of homemade whipped cream for extra indulgence. A side of lightly sweetened green tea or chilled sparkling lemonade enhances the bright, fruity flavors and makes for a perfectly balanced dessert experience.

Creative Ways to Present

Serve your Strawberry Shortcake Cookie Cups Recipe on a tiered dessert stand to impress guests at parties or showers. For a rustic touch, place them on a wooden board accompanied by fresh strawberries and edible flowers. You could also experiment by swapping out fresh strawberries for berries of the season or even dipping the cookie edges in melted white chocolate for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookie cups in an airtight container refrigerated for up to 3 days. This helps preserve the freshness of the cream cheese filling and the crispness of the cookie cups. Just be mindful that the cookie cups may soften slightly over time due to the filling’s moisture.

Freezing

You can freeze the cookie cups before filling by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to one month. Thaw them thoroughly at room temperature and then fill with cream cheese mixture and strawberries just before serving to maintain maximum freshness.

Reheating

Because these are delicate cookie cups filled with a creamy mixture, reheating is not recommended. If you prefer them at room temperature, simply remove from the refrigerator about 15 minutes before serving to allow the filling to soften slightly and enhance the flavors.

FAQs

Can I use store-bought cookie dough for this recipe?

Absolutely! Using a quality store-bought strawberry shortcake cookie dough is a clever shortcut that saves time while still delivering fantastic flavor and texture in your cookie cups.

What’s the best way to soften cream cheese for the filling?

Let the cream cheese sit at room temperature for about 30 minutes before mixing, or if you’re short on time, soften it gently in the microwave in 10-second bursts until creamy but not melted.

Can I substitute the coffee creamer with something else?

Yes, if you don’t have French vanilla coffee creamer on hand, a teaspoon of vanilla extract or a similar flavored creamer works well to keep that warm, vanilla touch in the filling.

How do I prevent the cookie cups from getting soggy?

Baking the cookie dough until slightly golden helps create a sturdy shell. Also, assembling the cookie cups shortly before serving and keeping them chilled slows moisture absorption.

Can these cookie cups be made gluten-free?

You can try a gluten-free strawberry shortcake cookie dough, available at specialty stores or homemade versions, but the texture may vary slightly. The rest of the filling ingredients are naturally gluten-free.

Final Thoughts

There’s something truly magical about this Strawberry Shortcake Cookie Cups Recipe—simple ingredients come together to create a dessert that feels both special and wonderfully nostalgic. Perfect for sharing with family, friends, or treating yourself, these cookie cups strike the ideal balance of fresh, creamy, and sweet in every bite. Give this recipe a try and watch it become a beloved part of your dessert collection in no time.

Strawberry Shortcake Cookie Cups Recipe

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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. Finished with fresh strawberry slices, these bite-sized treats are perfect for parties or a sweet snack.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Cookie Cups

• 1 24-count package Nestlé Toll House Strawberry Shortcake Cookie Dough

Filling

• 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

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookie cups.
2. Prepare Muffin Tin: Spray a 24-cup mini muffin tin with non-stick cooking spray to prevent the cookie dough from sticking.
3. Shape and Bake Dough: Lightly press one piece of cookie dough into each muffin cup, ensuring it covers the bottom and sides. Bake for 12 to 15 minutes until the dough is firm around the edges and slightly golden brown.
4. Create Wells: Remove the cookie cups from the oven and, when slightly cooled but still warm, gently press the center of each cookie to make a small well for the filling.
5. Cool the Cups: Use a knife to carefully loosen the cookie cups from the muffin tin, transfer them to a wire rack or plate, and allow them to cool completely.
6. Prepare Filling: In a medium-sized mixing bowl, add the softened cream cheese. Beat it with a hand mixer until light and fluffy to create a smooth base.
7. Add Sweeteners: Incorporate the powdered sugar and French Vanilla coffee creamer into the cream cheese mixture. Beat until smooth, then add the fresh lemon juice and beat again to combine thoroughly.
8. Fill and Garnish: Spoon a small amount of the cream cheese filling into each cooled cookie cup and top with fresh strawberry slices.
9. Chill and Serve: Refrigerate the filled cookie cups until ready to serve, allowing the filling to firm up for a delightful texture contrast.

Notes

• Make sure the cream cheese is fully softened to avoid lumps in the filling.
• You can substitute the French Vanilla coffee creamer with heavy cream or milk if needed, but it adds extra flavor.
• Use fresh strawberries for the best taste and appearance.
• These cookie cups are best served chilled but can be stored covered in the refrigerator for up to 3 days.