Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (sliced)
- 1 cup whipped cream (store-bought or homemade)
- Optional powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or use silicone molds for easy removal.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3 minutes.
- Add the egg and vanilla extract to the mixture, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
- Using a cookie scoop or your hands, press the dough into the muffin tin, forming cups. Make sure the sides are thicker than the bottom to hold the filling later.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool in the tin for 5 minutes before transferring to a wire rack.
- Once the cookie cups are cool, fill each cup with whipped cream and top with sliced strawberries. Dust with powdered sugar if desired.
- Serve immediately or chill for a bit before serving. Enjoy!
- Prep Time: 20
- Cook Time: 12