Strawberries ‘n Cream Vanilla Sugar Cookie Cups
Crunchy vanilla cookies filled with a light and sweet strawberry filling – they are calling your (& your honey’s) name! No artificial colors are used in this recipe, meaning the only real ingredient used to create this beautiful pink color is strawberries
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Ingredients
vanilla sugar cookie cups
- 1/2 cup grassfed butter - (or vegan butter, see note)
- 3/4 cup + 2 tbsp coconut sugar
- 1 large egg
- ½
tsp vanilla extract - 1¼
cup whole wheat flour - (see note) - ½
tsp baking soda - 1/8 tsp salt
strawberries 'n cream filling
- 1 (1.2 oz) bag bag freeze-dried strawberries - (see note)
- 2 (5.4 oz) cans coconut cream - , solid portion only
- 2 tbsp honey
Instructions
- Preheat the oven to 350F. Spray a muffin pan with non-stick spray and set aside.
- In a large mixing bowl, use a hand-held mixer to beat butter on high speed until smooth, about 3 minutes.
- Add in sugar and, on high speed, beat with butter until light and airy.
- Add in egg and vanilla extract and mix on low speed just until mixed.
- Mix in whole-wheat flour, baking soda, and salt until combined. Place cookie dough in the fridge for at least 30 minutes.
- Roll about 3 tablespoons of cookie dough into a ball and gently press into a muffin mold. Repeat until all 12 molds are filled with cookie dough.
- Bake in the oven for 8 minutes. Remove from oven and (since the cookie will puff up) gently flatten the center of each cookie, forming a cup-shaped cookie. I used the end of a muddler spoon. A regular spoon would work just fine. Make sure enough is pressed down for the filling.
- Let cookies cool in pan for 10 minutes then place on serving dish. Continue to let cool.
- Process freeze-dried strawberries in a food processor until a fine powder forms. Whisk together the solid portion of the coconut cream with the processed strawberries and honey until smooth.
- Spoon strawberry cream into each cooled cookie cup and finish with desired toppings. Serve cookie cups immediately. Store leftover cookies (if there are any) in the fridge.
Notes
- To make this recipe dairy-free, swap out the butter with coconut oil.
- To make this recipe vegan, use coconut oil instead of butter and your favorite egg replacement instead of the eggs.
- I try to eat sprouted foods as much as possible. I used this sprouted whole wheat flour in this recipe. For gluten-free cookies cups, replace the WW flour with oat flour.
- Look for freeze-dried strawberries with no added sugars (you’d be surprised to see how many brands add refined sugar to their cookies 😐)
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