Description
Indulging in a delightful dessert that perfectly balances flavor, texture, and simplicity is every sweet tooth’s dream.
Ingredients
Scale
- 1 package refrigerated sugar cookie dough (or homemade)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced
- 1 tbsp granulated sugar
- Optional: crushed graham crackers or cookie crumbs for garnish
Instructions
- First, preheat your oven to 350°F (175°C). Lightly grease your mini muffin pan, which helps prevent sticking. Take your sugar cookie dough and portion about one tablespoon into each cavity of the muffin pan. Press the dough down gently in the center and spread it up the sides to form a cup shape.
- Slide the prepared pan into the oven and let the cookie cups bake for 10 to 12 minutes, until they are golden brown. Keep an eye out to avoid over-baking, as this can make the cookies too hard. Once done, allow them to cool completely in the pan.
- While the cookie cups cool, take a bowl and toss the diced strawberries with one tablespoon of granulated sugar. Allow them to sit for approximately 10 to 15 minutes.
- In a separate mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat these ingredients on medium speed until stiff peaks form.
- Once everything is ready and cooled, fill each cookie cup with a generous spoonful or pipe the freshly whipped cream directly into them. Top each one with a heaping spoon of the macerated strawberries and drizzle some of the syrup over them for extra flavor.
Notes
Serve these delightful treats immediately, or chill them until they’re enjoyed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 45 mg
- Protein: 1 g