Serve up a beautiful bite of spring with these super easy Fresh Strawberry Pie Cookie Cups! Sugar cookie crusts with a homemade strawberry pie filling, oh and this strawberry glaze doesn’t have Jello in it!
This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
There is just something about fresh strawberries that transports me back to my childhood instantly. I’ve loved them for as long as I can remember and merging them with my love of cookie cups was just a perfect idea!
I’ve been turning lots of tasty pie recipes into bite sized cookie cups over the past few years. Every time I make one, I think to myself that this is THE ONE! THE BEST. Then I make another and it steals the “best ever” title.
Thomas still swears that the chocolate pie cookie cup I made is the best so far but I’m pretty sure that these Fresh Strawberry Pie Cookie Cups are pretty close to snagging that title.
They remind me of southern spring and summer enings. They bring back memories church potlucks and desserts after a holiday meal at my grandparents house. These Fresh Strawberry Pie Cookie Cups are my childhood memories in dessert form.
I topped these Strawberry pie cookie cups with whipped cream, you should too!
Although, with the whipped cream, they kind of remind me of strawberry shortcake….not that that’s a bad thing haha.
SPONSORED ITEMS USED IN THIS RECIPE:
- Dixie Crystals – Powdered Sugar & Granulated Sugar
- Adam’s Extract – Vanilla Extract
Fresh Strawberry Pie Cookie Cups
Fresh Strawberry Pie Cookie Cups
Serve up a beautiful bite of spring with these super easy Fresh Strawberry Pie Cookie Cups! Sugar cookie crusts with a homemade strawberry pie filling, oh and this strawberry glaze doesn’t have Jello in it!
- Prep Time: 15m
- Cook Time: 20m
- Total Time: 1h
- Yield: 24 cookie cups
Ingredients
Cookie Cups
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
Strawberry Glaze Pie Filling
- 2 cups diced strawberries, coarsely mashed
- 2 cups sugar
- 6 tablespoons cornstarch
- 3 1/2 cups water
- Red Food Coloring (optional)
- 2 cups diced strawberries (to add at the end)
Instructions
Cookie Cups
- Preheat oven to 350°F.
- Beat butter until smooth.
- Add sugar and continue mixing until light and fluffy. Add egg, vanilla and salt Mix well.
- Sift flour, baking soda and cream of tartar together and add in one step to above. Mix until dough forms. Do not over mix.
- Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
- Spray mini muffin tin with butter spray.
- Take 1 1/2 tablespoon of chilled dough and roll into ball. Use thumbs to press ball into a bowl shape. Press cookie dough bowl into muffin pan. Continue until muffin pan is full.
- Bake for 12 minutes.
- Remove from oven. Use back of spoon to make a well in dough and press dough back into a cup/bowl shape.
- Let cookie cups cool completely on wire rack before removing cookie from muffin tin.
Strawberry Glaze Pie Filling
- Combine the sugar, water, cornstarch and mashed strawberries in a sauce pan.
- Heat on medium heat, stirring constantly until thick, about 2-5 minutes after it gets hot.
- Remove from heat and stir in a few drops of red food coloring.
- Pour into a bowl and let sit until it's warm but not super hot.
- Stir in chopped strawberries.
- Spoon 1 tablespoon of filling into each cookie cup.
- Place into fridge until ready to serve.
Love it? Pin it!
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Cookies:
- Fresh Strawberry Pie Cookie Cups from Big Bears Wife
Cake:
- Mini Lemon Blueberry Pound Cakes from The Bitter Side of Sweet
Candy:
- Almond Butter Chocolate Eggs from The Domestic Kitchen
Baked/Cooked Desserts:
- Mini Pavlova with Berries from The Spiffy Cookie
- Bunny Butt Rice Krispy Treats from For the Love of Food
- Apple Fritters from Eat Move Make
- Lemon Creme Brûlée from Cooking on the Front Burner
No Bake Desserts:
- Raspberry Tiramisu from The JavaCupcake Blog
Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
PRIZE #2
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
PRIZE #3
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table
PRIZE #4
Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue
PRIZE #5
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
I love strawberry pie! But oh my gosh the idea of it bite sized and in a cookie cup is sending me over the edge, in a good way. I need!
Love the idea of fresh strawberries in the tasty dessert!! I’ll take a few 🙂
I can’t wait to make these!!
Anything chocolate.
Fresh strawberry pie is one of my absolute favorites! I’ll definitely be making these cuties once strawberries are in season here.
Loved the idea of strawberry pie in a cookie cup! Will try this weekend and share with my friends. Thanks a bunch!
Your recipes always look so amazing! You are incredibly creative!
Have a Blessed Easter ✝️
Oh my goodness, I have never seen a recipe for these cups before. Yum! Can I use Bisquick? I’d really like to make these tomorrow and that’s the only flour I have right now. Thanks.
Hi Pamela! I’ve never used Bisquick to make cookie dough. Bisquick is kinda of like self rising flour with some things added to it like salt and baking powder so that it’s an all in one mix, so it’s not going to act the same as regular four. You could probably use it, but you’d need to change up the recipe and since I haven’t made cookie dough with Bisquick before I’m not sure exactly how you’d need to change it up without experimenting with it myself.
There are several cookie recipes on bettycrocker.com using Bisquick. I just typed in Bisquick cookie recipes and it several sites came up.
Good idea, Charlotte! One of those cookie recipes with this filling would probably work perfectly!
Can you prebake cookie cups and freeze?
You sure can!