Oh my goodness sweet teeth, it has been awhile!  I travelled to San Antonio for work last week and then my family was in town for the weekend and I have hardly even looked at a computer, which has been nice, but I miss you!  Just in time for spring, I have a sweet, fruity treat for you today!  I just couldn’t get enough of that Strawberry Buttercream that I shared with you a couple of weeks ago, so I had to find another way to incorporate it.  I bring you Strawberry Cookie Cups with Strawberry Buttercream.

Strawberry Cookie Cups {satisfymysweettooth.com}

Strawberry Cookie Cups {satisfymysweettooth.com}

These Strawberry Cookie Cups just scream spring time.  Even if the weather won’t cooperate quite yet, the vibrant strawberry flavor that is incorporated into each component of this treat will get you excited for the days of farmers’ market and leisurely walks on those perfect summer nights.

Strawberry Cookie Cups {satisfymysweettooth.com}

I used a mini muffin pan for the Strawberry Cookie Cups because I wanted them to be 2-bites of self-contained goodness.  They would also be adorable garnished with a slice of fresh strawberry.

Strawberry Cookie Cups {satisfymysweettooth.com}


Strawberry Cookie Cups

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 10 minutes

Yield: 40 cookies

Strawberry Cookie Cups with Strawberry Buttercream are the perfect sweet treat to celebrate spring's arrival


  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1 large egg
  • 1/2 cup strawberry jam
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt


  1. Preheat oven to 375 degrees.
  2. Spray a mini muffin pan with nonstick cooking spray.
  3. In a large bowl, using an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
  4. Mix in vanilla, egg and strawberry jam.
  5. Add remaining ingredients and mix until well incorporated.
  6. Scoop dough in to greased mini muffin pan filling each cavity 2/3 full with dough.
  7. Bake 12 minutes or until edges are golden brown and centers feel set.
  8. Cool completely before frosting with Strawberry Buttercream.
  9. *See below recipe box for link to Strawberry Buttercream frosting (make 1/2 of amount listed in recipe)


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5 Comments ( Reply )

  1. emily (a nutritionist eats)
    Mar 24, 2014 @ 3:44 pm

    We missed you! These look SOOOOOO delicious! I’m going to email this to Richie as a birthday “hint” …


  2. Jessica @ A Kitchen Addiction
    Mar 25, 2014 @ 11:10 am

    I can’t wait until warmer weather and the farmer’s market! Love these springy cookie cups!


  3. Anna (Hidden Ponies)
    Mar 26, 2014 @ 9:07 pm

    Missed you, but you’re back with a bang 🙂 These are so cute and I would pop way too many into my mouth!


  4. Erin | The Law Student's Wife
    Mar 31, 2014 @ 10:37 am

    Homemade strawberry buttercream is the best! I love that these are bite sized. I can eat more that way 🙂


    • Mercedes
      Mar 31, 2014 @ 8:46 pm

      Thanks Erin, I agree, I could slather strawberry buttercream on just about anything and enjoy it!


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