There are days when I want to be full-on Martha Stewart. Then there are days when I want to be Sandra Lee and make a delicious recipe with as little effort as possible. This Strawberry Cream Lemon Cookie Cups recipe combines the best of both: delicious and super easy.
Strawberry Cream Lemon Cookie Cups Recipe Ingredients
preheat oven according to sugar cookie mix directions. I preheated mine to 350 Degrees F.
For the Cookies:
- 1 package sugar cookie mix (I buy Aldi’s brand and it works every time.)
- 2 t. Lemon Extract
For the Strawberry Cream:
- 1 cup Heavy Whipping Cream
- 4 t. strawberry jam (seedless)
- 1 t. Vanilla Extract
And that’s it! Optional: mini cupcake papers. I like mine without but it’s totally your call.
Directions for Lemon Cookie Cups
Make the sugar cookies according to the directions on the back of the mix package. Add lemon extract and mix well.
Divide into 24 cookie balls and add to a mini muffin tin.
After all of the cookie dough is added to the mini muffin pan, you’ve got two choices. You can use the back of a spoon to create a well in the middle or not. I’ve showed both way above. Personally, It will save you a step if you don’t – you’ll have to do it after they’re baked, anyway.
Bake cookie dough according to directions on the package. I ended up baking mine about four minutes longer than the package suggested. You’ll know when they’re done: they’ll have a golden hue around the edges.
As soon as you take the cookie cups out of the oven, take a tablespoon and push the centers down. Make sure to leave edges around each as that’s what will hold the strawberry cream.
Let cool thoroughly. Seriously. If they’re not completely cooled you’ll have strawberry cream that will melt.
Directions for Strawberry Cream
Using the whisk attachment, add one cup of heavy whipping cream to a large bowl. In another bowl, add the seedless strawberry jelly and microwave until just liquid. Tip: Do not add hot jelly to the cream! When the jelly hits room temperature, begin whisking the heavy cream until you’ve got stiff peaks – do not overmix or you’ll end up with butter! As soon as you’ve got a firm cream, begin pouring the melts jelly into the bowl slowly. Once incorporated, add in the vanilla until just combined.
Add cream to a pastry bag with the tip of your choice and fill each cooled cookie cup. If you want an even simpler route, use a spoon to dollop it. It won’t be as pretty, but it will be as delicious.
If you’re not hip on strawberry or have allergies you’re concerned with, feel free to substitute cherry or any other flavor berry jam. Just avoid the seedless kind.