Mini Sugar Cookie Cups With Strawberry Buttercream Frosting #Valentine #Recipe
Valentine’s Day is right around the corner and that means friendship parties at school are being planned! I have a great recipe that is sure to be a hit with everyone! How can you go wrong with sugar cookie cups and homemade strawberry buttercream frosting? Don’t let the frosting intimidate you, it’s so easy and tastes infinitely better than anything you can scrape out of a can.
- your favorite sugar cookie dough(I cheated and used a tube of refrigerated dough I had a coupon for)
- 1/2 cup of diced fresh strawberries
- 4 cups of powdered sugar
- 2 sticks (1/2 lb) of softened butter
- 1 tsp milk
- 1/2 tsp vanilla extract
- dash of salt
Preheat your oven to 350F. To make the cookie cups, spray a mini muffin pan with non-stick cooking spray. Roll cookie dough into balls about the size of a quarter. Place one ball in each muffin cup. Press down in the center of the ball to make an indent(I used the back of a 1/2 Tbs measuring spoon). Bake 10-12 minutes or until lightly browned. Don’t worry if they puff up, they will shrink back down when cooling.
Cool in pan about 20 minutes and remove them to a cooling rack. If you try to take them out too soon, you may pull the top right off. Not saying I did that…but if it happens, still not admitting it, just pop that one into your mouth. It’s yummy…again, not speaking from experience.
Once your cookie cups are fully cooled, start preparing the frosting. Using a paddle attachment, on low combine butter and sugar until just incorporated. Add in the strawberries, milk, vanilla and salt. Whip on high about 4 minutes. The frosting will become a lovely pale pink.
Put your delicious frosting into a piping bag(or zip top bag like me, I really need to upgrade one of these days). Pipe as little or as much frosting into your cookie cup as you like. Leftover frosting can be frozen to use later. Or make yourself some extra cookie cups!