Description
Quick and forgiving cookie cups perfect for busy families to make after school or for a sweet treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Creamy sugar cookie icing (for topping)
- 1 cup chopped fresh strawberries (optional)
- 1 packet red velvet cake mix (optional)
- Sprinkles or mini chocolate chips (for decorating)
- A squeeze of lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a standard muffin tin.
- In a large bowl, beat the softened butter with granulated and brown sugar until fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add the dry mix to the wet in batches, stirring until just combined.
- Fold in chopped strawberries or red velvet cake mix if desired.
- Scoop dough into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 10–12 minutes until edges are lightly golden.
- Let cool for 3–5 minutes, then transfer to a wire rack to cool completely.
- Once cool, top with icing and add sprinkles or candy as desired.
Notes
These cookie cups are forgiving and can be prepared ahead of time. They can also be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Valentine, cookies, dessert, family-friendly, baking