Strawberry Crisp Cookie Cups are a delightful dessert that combines the rich flavors of cookie dough with the freshness of ripe strawberries. These baked goods take the concept of cookies to a new level by transforming them into cute, edible cups filled with a sweet strawberry mixture. Each bite offers a satisfying crunch from the outer cookie combined with the juicy sweetness of the strawberries nestled inside. Perfect for family gatherings, parties, or just a sweet treat at home, these cookie cups are both fun and easy to make. With simple ingredients and clear instructions, anyone can whip up a batch of these amazing treats.
The combination of soft cookie and fresh strawberries creates an irresistible dessert that pleases both kids and adults. Imagine a warm cookie cup fresh out of the oven, filled with a slightly tart, syrupy strawberry mixture. Top it off with a scoop of vanilla ice cream, and you have a dessert that is not only visually appealing but also a delicious delight. Strawberry Crisp Cookie Cups are sure to become a favorite in your dessert repertoire.
Ingredients about Strawberry Crisp Cookie Cups
List of ingredients with measurements
- Cooking spray, for pan
- 1 cup (2 sticks) butter, softened
- 1 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 3/4 cups quick-cooking oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 4 cups sliced strawberries
- 2 Tbsp granulated sugar (for filling)
- Juice of 1/2 lemon
- Ice cream, for serving
Optional ingredient substitutions
If you’re looking to make some adjustments to the recipe, several substitutions can work well. You can use margarine instead of butter for a dairy-free option. Brown sugar can be replaced with coconut sugar for a healthier choice. For a gluten-free version, consider using gluten-free all-purpose flour and oats. You could also use other fruits like blueberries or raspberries if strawberries are not available or if you want to experiment with flavors.
How to Make Strawberry Crisp Cookie Cups
Step 1: Preheat your oven and prepare the pans
Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, take two 12-cup muffin tins and thoroughly grease them with cooking spray. This will help the cookie cups release easily after baking, ensuring they don’t stick to the pan.
Step 2: Make the cookie dough
In a large mixing bowl, use a hand mixer or a stand mixer to beat together the softened butter, brown sugar, and granulated sugar. Beat the mixture until it becomes light and fluffy, which usually takes about 3-5 minutes. Next, add in the eggs and vanilla extract and mix until they are evenly incorporated. Once mixed, gradually add the all-purpose flour, quick-cooking oats, baking powder, ground cinnamon, and kosher salt. Mix on a low speed just until everything is combined, avoiding overmixing.
Step 3: Fill the muffin tin
Using a medium ice cream scoop, scoop out some of the cookie dough and drop it into each muffin cup. You’ll want to fill each cup with a decent amount, about halfway full. After all, cookie dough has been added, press down gently on the dough to flatten it slightly. This will help the edges rise evenly during baking.
Step 4: Bake the cookie cups
Place the muffin tins in the preheated oven and bake for approximately 16 to 20 minutes or until the cookies turn golden brown and are set. As they bake, the aroma of buttery cookies will fill your kitchen. While the cookie cups are still warm, it’s time to create the cups. Spray the bottom of a small shot glass with cooking spray and carefully press it down into the center of each cookie cup to form a hollow space. Let the cookie cups cool in the pan for about 10 minutes, then transfer them to wire racks to cool completely.
Step 5: Prepare the strawberry filling
While the cookie cups are cooling, you can prepare the strawberry filling. In a small saucepan over medium heat, combine 3 cups of sliced strawberries with granulated sugar and lemon juice. Cook for about 5 minutes until the mixture starts to become syrupy. Stir occasionally, making sure not to let the strawberries stick to the bottom of the pan. Once the mixture has thickened a little, remove the saucepan from the heat and allow it to cool for about 10 minutes.
Step 6: Fill the cookie cups
After the cookie cups have completely cooled, fill each one with the strawberry mixture. You can be generous with the filling! To make it more indulgent, serve the cookie cups with a scoop of ice cream on top or on the side. Enjoy your freshly made Strawberry Crisp Cookie Cups!
How to Serve Strawberry Crisp Cookie Cups
Best ways to serve Strawberry Crisp Cookie Cups
The best way to serve Strawberry Crisp Cookie Cups is fresh out of the oven for that warm, gooey effect. If you are adding ice cream, you can either place the scoop directly on top of the filled cookie cup or serve it alongside as a side. Garnish with extra fresh strawberries or even a drizzle of chocolate sauce for an added touch of elegance. These cookie cups can also be topped with whipped cream for an even more decadent dessert.
Serving suggestions or pairings
Strawberry Crisp Cookie Cups pair perfectly with a variety of flavors. Serve with vanilla ice cream for a classic touch, or try pairing them with strawberry, lemon, or even mint-flavored ice creams to enhance the fruity flavors. A chilled glass of milk, lemonade, or even a cup of tea makes a great complementary beverage for this dessert. For a fun brunch idea, consider serving these cookie cups alongside a fruit salad or yogurt.
How to Store Strawberry Crisp Cookie Cups
Proper storage methods
To store your Strawberry Crisp Cookie Cups, begin by allowing them to cool completely. Once cool, place them in an airtight container. They can be kept at room temperature for about 2-3 days. For longer storage, consider placing them in the refrigerator, where they can last for up to a week. Just be aware that refrigeration may cause them to lose some of their crunch.
Tips for reheating or freezing
If you plan to freeze your cookie cups, it’s best to do so before adding the strawberry filling. Wrap each cookie cup individually in plastic wrap or in a freezer-safe container. You can freeze them for up to three months. When ready to enjoy, allow them to thaw at room temperature, then fill them with the strawberry mixture. If you freeze filled cups, reheat them in the oven for a few minutes to restore their warm texture before serving with ice cream.
Tips to Make Strawberry Crisp Cookie Cups
Common mistakes to avoid
One common mistake is overmixing the cookie dough, which can lead to tough cookies instead of soft and chewy ones. Be sure to mix until just combined. Another mistake is not allowing the cookie cups to cool before removing them from the muffin tin, which can cause them to break apart. Patience is key here.
Helpful tips for better results
To achieve perfectly uniform cookie cups, consider using a cookie scoop to portion out the dough. This way, all your cups will bake evenly. Additionally, using fresh strawberries will provide the best flavor and texture, but frozen strawberries can work too—just be sure to thaw and drain them well. Finally, don’t forget about presentation; a garnish of powdered sugar, fresh mint, or colorful sprinkles can elevate the dessert further.
Variation of Strawberry Crisp Cookie Cups
Suggested variations or twists on the recipe
While strawberries are the star of this recipe, you can experiment with other fruits for unique versions. Try making these cookie cups with raspberries, blueberries, or even peaches. For a chocolate-enhanced version, add mini chocolate chips to the cookie dough. You could also switch the filling to a creamy custard or cheesecake mixture for a different flavor profile.
Adjustments for dietary preferences
If you want a healthier version, consider using honey or maple syrup instead of sugar and reducing the amount of butter. For vegan diets, substitute the butter with coconut oil and use flax eggs in place of regular eggs. Gluten-free folks can easily adapt this recipe using certified gluten-free oats and flour. There are plenty of ways to tailor the Strawberry Crisp Cookie Cups to suit different dietary needs while keeping their deliciousness intact.
FAQs
What can I do if the dish isn’t turning out right?
If your cookie cups seem to be falling apart or not holding their shape, they may not have been baked long enough. Make sure the edges are golden and the centers are set. If they are too hard, you might have overbaked them. Each oven is different, so using an oven thermometer to check your temperature can help.
Can I make this ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the refrigerator. You can also bake the cookie cups ahead of time and fill them with the strawberry mixture later. Keep the filled cups in the refrigerator until you’re ready to serve.
What can I substitute for ingredients?
If you’re missing an ingredient, there are several easy substitutions. If you don’t have baking powder, you can use baking soda mixed with cream of tartar. Instead of lemon juice, vinegar can work in a pinch. For the sweetener, you could swap granulated sugar for an equal amount of another sweetener like stevia or agave, just remember to adjust quantities accordingly.
PrintStrawberry Crisp Cookie Cups
- Total Time: 35 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
Strawberry Crisp Cookie Cups combine buttery cookie dough baked into crisp cups filled with a sweet and syrupy fresh strawberry mixture, perfect for a fun and easy dessert.
Ingredients
- Cooking spray, for pan
- 1 cup (2 sticks) butter, softened
- 1 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1 3/4 cups quick-cooking oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 4 cups sliced strawberries
- 2 Tbsp granulated sugar (for filling)
- Juice of 1/2 lemon
- Ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease two 12-cup muffin tins with cooking spray.
- Beat softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
- Add eggs and vanilla extract; mix until combined.
- Gradually add flour, oats, baking powder, cinnamon, and salt; mix on low speed just until combined.
- Scoop cookie dough into each muffin cup about halfway full and gently press down to flatten slightly.
- Bake for 16-20 minutes until golden brown and set.
- While warm, spray a small shot glass with cooking spray and press into center of each cookie to form hollow cups.
- Let cookie cups cool 10 minutes in pan, then transfer to wire racks to cool completely.
- In a saucepan over medium heat, cook 3 cups sliced strawberries with 2 Tbsp sugar and lemon juice for 5 minutes until syrupy; cool for 10 minutes.
- Fill cooled cookie cups generously with strawberry filling.
- Serve warm or at room temperature, optionally topped with a scoop of ice cream.
Notes
- Avoid overmixing dough to keep cookies soft and chewy.
- Use a cookie scoop for uniform portions and even baking.
- Allow cookie cups to cool completely before removing from pans to prevent breakage.
- Fresh strawberries provide best flavor; thaw and drain frozen strawberries well if used.
- Can substitute margarine or coconut oil for butter for dairy-free or vegan option.
- Gluten-free flour and oats can be used for gluten-free version.
- Cookie cups can be stored at room temperature for 2-3 days or refrigerated up to 1 week.
- Freeze unfilled cookie cups for up to 3 months; thaw before filling and serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Strawberry Crisp Cookie Cups, strawberry cookie cups, crisp strawberry cookie dessert, baked strawberry cookie cups, strawberry-filled cookie cups, cookie cups with strawberry filling