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
Scale
- 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