Description of this recipe: These delightful Strawberry Mousse Sugar Cookie Cups are a perfect balance of sweet, creamy, and fruity flavors all nestled in a tender, buttery sugar cookie. This recipe combines the simplicity of store-bought sugar cookie dough with a homemade strawberry mousse that is light, airy, and bursting with fresh strawberry goodness. They’re visually appealing, easy to make, and perfect for parties, potlucks, or simply a sweet treat on a warm day.
Why you will love this recipe: You will love these Strawberry Mousse Sugar Cookie Cups because they are:
- Easy and Quick: Using refrigerated sugar cookie dough significantly cuts down on prep time, making them ideal for when you need a dessert in a pinch.
- Perfectly Portioned: The mini muffin tin creates individual servings that are easy to handle and enjoy.
- Customizable: The recipe is flexible. You can substitute other berries or even add a drizzle of chocolate for extra decadence.
- Deliciously Balanced: The combination of the sweet sugar cookie, the creamy mousse, and the fresh strawberries creates a harmonious blend of flavors and textures.
- Crowd-Pleasing: These cute little cups are always a hit at gatherings and are sure to impress your friends and family.
- No-Bake Option: The mousse can be served on its own or with other cookies/crackers if you want to skip baking all together.
Introduction
Strawberry Mousse Sugar Cookie Cups are the answer to your dessert prayers when you need something impressive, delicious, and relatively easy to whip up. Imagine biting into a buttery, slightly crispy sugar cookie, only to be met with a cloud of light and airy strawberry mousse, studded with fresh, juicy strawberry pieces. The subtle sweetness of the cookie, the tangy-sweetness of the strawberry mousse, and the richness of the white chocolate chips combine in a symphony of flavors that will dance on your palate.
This recipe is particularly appealing because it leverages the convenience of store-bought sugar cookie dough. Let’s face it, sometimes we just don’t have the time or energy to make cookies from scratch, and that’s perfectly okay! This recipe embraces that convenience without sacrificing quality or flavor. The homemade strawberry mousse is the star of the show. It’s incredibly easy to make, requiring only a handful of ingredients and a few minutes of mixing. The addition of fresh strawberries not only adds a burst of flavor but also a delightful textural element. The white chocolate chips melted onto the bottom of the cookie cups act as a little sweet and rich surprise with every bite.
Whether you’re hosting a summer barbecue, attending a potluck, or simply craving a sweet treat, these Strawberry Mousse Sugar Cookie Cups are the perfect solution. They’re sure to be a hit with both kids and adults alike, and they’re so pretty that they’ll look like you spent hours slaving away in the kitchen (even though you didn’t!).
Ingredients:
- 4 oz cream cheese, room temperature
- 1 cup Cool Whip, thawed
- 1 cup powdered sugar
- 2/3 cup chopped fresh strawberries (plus more for garnish, optional)
- 1/3 cup white chocolate chips
- 1 (16.5 oz) tube refrigerated sugar cookie dough
- Cooking spray
Preparation:
Step 1: Prepare the Mousse. In a mixing bowl, beat the cream cheese and powdered sugar with an electric mixer until smooth. This usually takes about 30 seconds to a minute. Make sure the cream cheese is at room temperature to avoid any lumps. Using room temperature cream cheese will help ensure a smooth and creamy texture for your mousse.
Step 2: Fold in the Cool Whip. Gently fold in the thawed Cool Whip until everything is well combined and the mixture is light and airy. Be careful not to overmix, as this can deflate the Cool Whip and result in a less fluffy mousse. Use a spatula and gentle folding motions to incorporate the Cool Whip.
Step 3: Add the Strawberries. Fold in the chopped fresh strawberries. Gently mix them in to distribute them evenly throughout the mousse. The fresh strawberries add a burst of juicy sweetness that complements the creaminess of the mousse. Reserve a few extra strawberry slices for garnish, if desired.
Step 4: Chill the Mousse. Cover the mixing bowl with plastic wrap and chill the mousse mixture in the refrigerator for at least 2 hours, or preferably longer. Chilling the mousse allows the flavors to meld together and the mousse to firm up, making it easier to spoon into the cookie cups.
Step 5: Prepare the Cookie Cups. Preheat the oven to 350°F (175°C). Spray a mini muffin tin with cooking spray to prevent the cookies from sticking. This will make it easier to remove the cookie cups once they’re baked.
Step 6: Fill the Muffin Tin. Place about 1½ teaspoons of sugar cookie dough into each muffin cup. Use your fingers to gently press the dough into the bottom and up the sides of each cup, creating a small well in the center.
Step 7: Bake the Cookies. Bake for 8 minutes, or until the edges are just beginning to turn golden brown. Keep a close eye on the cookies, as they can burn easily. The baking time may vary slightly depending on your oven.
Step 8: Add the White Chocolate. Remove from the oven and immediately place 4-5 white chocolate chips into the center of each cup. The heat from the cookies will melt the chocolate.
Step 9: Spread the Chocolate. Let the heat from the cookies melt the chocolate, then gently spread it to coat the bottom of the cookie cup. This creates a sweet and decadent base for the mousse. Use a small spoon or a toothpick to spread the melted chocolate evenly.
Step 10: Cool the Cookie Cups. Carefully loosen each cookie cup from the muffin tin and cool on a wire rack. Allow the cookie cups to cool completely before filling them with the mousse. This will prevent the mousse from melting and making the cookies soggy.
Step 11: Fill the Cookie Cups. Once cooled, spoon or pipe about 1 teaspoon of the chilled mousse into each cookie cup. You can use a spoon for a rustic look, or a piping bag for a more polished presentation.
Step 12: Garnish. Garnish with a strawberry slice, if desired. This adds a pop of color and visual appeal to the cookie cups.
COOKING Rating:
- Ease of Preparation: Easy
- Taste: Delicious
- Presentation: Beautiful
- Overall: Highly Recommended
Serving Suggestions:
- Serve chilled for the best flavor and texture.
- These cookie cups are perfect for parties, potlucks, or any special occasion.
- Serve them as a dessert after a light meal.
- Pair them with a glass of cold milk or a cup of coffee.
- Arrange them on a pretty platter for an elegant presentation.
Tips:
- Make sure the cream cheese is at room temperature for a smooth mousse.
- Don’t overmix the Cool Whip, as this can deflate it.
- Chill the mousse for at least 2 hours to allow the flavors to meld.
- Use cooking spray to prevent the cookies from sticking to the muffin tin.
- Keep a close eye on the cookies while they’re baking to prevent them from burning.
- Let the cookie cups cool completely before filling them with the mousse.
- Store leftover cookie cups in the refrigerator.
- For a festive touch, use different colored sprinkles or edible glitter to decorate the cookie cups.
- Try using other types of berries, such as blueberries, raspberries, or blackberries, in the mousse.
- Add a drizzle of melted chocolate or a sprinkle of chopped nuts for extra flavor and texture.
- If you don’t have a mini muffin tin, you can bake the cookies on a baking sheet and then use a small cookie cutter to cut out circles.
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 2 hours 28 minutes (includes chilling time)
Nutritional Information: (per cookie cup, approximate)
Calories: 150-180 (depending on cookie dough brand)
Protein: 1-2g
Sodium: 50-70mg (depending on cookie dough brand)
Conclusion:
Strawberry Mousse Sugar Cookie Cups are a delightful and easy-to-make dessert that is sure to impress. They’re perfect for any occasion, from casual get-togethers to special celebrations. The combination of the sweet sugar cookie, the creamy mousse, and the fresh strawberries is simply irresistible. So, go ahead and give this recipe a try – you won’t be disappointed!
Questions and Answers about this Recipe:
Q1: Can I make the mousse ahead of time?
A: Absolutely! In fact, it’s recommended that you make the mousse at least 2 hours in advance to allow the flavors to meld and the mousse to firm up. You can even make it a day ahead of time and store it in the refrigerator. Just be sure to cover it tightly with plastic wrap to prevent it from absorbing any odors from the fridge.
Q2: Can I use a different type of cookie dough?
A: Yes, you can definitely experiment with different types of cookie dough. Chocolate chip cookie dough, peanut butter cookie dough, or even gingerbread cookie dough would all be delicious alternatives. Just keep in mind that the baking time may vary depending on the type of cookie dough you use.
Q3: I don’t have white chocolate chips. Can I use something else?
A: Of course! You can use semi-sweet chocolate chips, dark chocolate chips, or even a drizzle of melted chocolate instead of the white chocolate chips. You could also sprinkle the bottoms of the cookie cups with chopped nuts or shredded coconut for a different flavor and texture.
Q4: Can I freeze these cookie cups?
A: While you can technically freeze them, it’s not highly recommended. The mousse may become slightly icy and the cookies may become a bit soggy when thawed. If you do freeze them, be sure to wrap them tightly in plastic wrap and then place them in an airtight container. Thaw them in the refrigerator overnight before serving. It is better to freeze the mousse and cookies seperately and assemble after thawing.
Q5: I don’t have a mini muffin tin. Can I still make these?
A: Yes, you can still make them! You can bake the cookies on a regular baking sheet and then use a small cookie cutter or a knife to cut out circles. Then, you can top the cookie circles with the strawberry mousse. They might not be quite as cute as the mini muffin tin version, but they’ll still taste delicious! You can also use a standard muffin tin, but you’ll need to adjust the amount of cookie dough you use per cup and the baking time accordingly. They will be much larger cookies.
