A creamy strawberry mousse fills a miniature sugar cookie cup and is topped with a glazed strawberry. A cute and delicious Mother’s Day treat!
Since I kind of dropped the ball with Easter-related treats this year, I’ve got plenty of Mother’s Day ideas and I’m starting early! Easter completely creeped up on me! I mean, I guess that’s what happens when you are moving internationally, adjusting to a new time schedule, and trying to get settled into a new place all while spending lots of time with family that’s local and you haven’t seen too much of in the past few years. I kept thinking, Easter is in a couple of weeks, I’ve got time.
And then all of the sudden Easter has come and gone and there was a serious lack of cutesy chick-decorated treats on the blog. Next year I’m doubling the Easter-themed foods so count on it!
But now it’s all about Mother’s Day. Oh and Cinco de Mayo is even before then, so don’t worry I’ve got some deeelish celebratory food planned for this holiday too!
And these are seriously the perfect little bites for a Mother’s Day treat. They are miniature, bursting with flavor, and beautifully colored. I mean, strawberries, could they make a dessert any prettier?!
OH! And do not be intimidated by the piping of the filling into the cookie cups. The filling can just as easily be spooned into the cookie cup and then quickly smoothed with the back of the spoon. Piping the filling is not necessary at all. However, if you happen to have the piping tools and want to up their pretty factor just a bit then definitely do it!
This sugar cookie dough is my absolute favorite. I love the flavor and the texture in the form of a cookie cup. My “secret” ingredient for these is using two different extracts. The first is a given – vanilla extract. However, the second is almond extract and I believe that “makes” the cookie. Just a tiny bit goes a long way, but when you taste these, I’m sure you’ll be able to tell.
When you are making cookie cups, there are a few tips to make sure they come out the right size and can be easily removed from the muffin tin.
- Grease the muffin tin really well. I also like to put a little bit of flour on top of the greasing just to help with the removal.
- Less cookie dough is better. If you have tons of cookie dough, your tart will taste like one thick cookie. I like to fill up the muffin tin about halfway with a rolled ball of dough. It’s a small ball of dough, but it will rise and then the center will get indented making it even larger (but with less overall cookie dough becoming a dense bottom.) If you are concerned about having the perfect sized tart, try a few trials baking 1-2 balls before using all of your cookie dough in the muffin tin and getting the wrong size.
- Remove the cookies from the muffin tin almost immediately. Remove the cookies from the oven, press in the centers (I use the back of a teaspoon or 1/2 teaspoon measuring spoon), and then immediately begin working to get them out. I work around the cookies with a butter knife, and slowly coax them out with a spoon. In my experience, the longer I wait to pull out the cookies from the muffin tin, the worse they come out. If they “harden” or cool in the muffin tin, they are near impossible to pull out in one piece. (This is also because you have pressed the dough down to form a cup)
- Before the cookies have fully cooled, place them all in a large Zip-loc bag. Seal the bag with a tiny bit of heat in them and this will keep your sugar cookies ultra soft. No more hard sugar cookies!
Okay, your mom is so ready to enjoy these on her day already!
- 1/2 cup white sugar
- 1/2 cup butter at room temperature (not melted)
- 1 large egg
- 1 tsp . vanilla extract
- 1/4-1/2 tsp . almond extract to taste
- 1 cups and 1/4 all-purpose white flour
- 1 tsp and 1/2 . baking powder
- Pinch of salt
- 8 ounces full-fat cream cheese softened
- 1/2 cup full-fat vanilla Greek yogurt
- 2 tablespoons freshly squeezed orange or 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1-2 drops almond extract optional
- 1/4 cup + 2 tablespoons powdered sugar
- 2 teaspoons strawberry jell-o dry
- Sliced strawberries for topping
- 1/3 cup strawberry jam
- 3/4 tablespoon water
Preheat the oven to 350 degrees F and grease + lightly flour a miniature muffin tin.
Cream together the sugar and butter until light and fluffy.
Beat in the egg, vanilla, and almond extract (HIGHLY recommend not omitting the almond extract).
In a separate bowl combine the flour, baking powder, and salt.
Slowly add the dry to the wet ingredients. If the dough is too wet, add more flour (a tablespoon at a time) until the dough pulls away from the sides.
Roll balls of dough that will fill the miniature muffin tin 1/2th the way full. Press into the muffin tin and slightly indent the center and press the dough up the sides.
Bake for 8-10 minutes or until the tops are lightly browned. (This time will obviously vary based on how much dough you have in the muffin tin so watch carefully)
Remove and press the centers down deeply with a teaspoon or 1/2 teaspoon measuring spoon. Do not allow too much time to cool as they get harder to pull out.
I like to begin coaxing them out immediately after indenting the center. Use a butter knife to trace around the edges and then help you gently coax out the cookie cup.
Once they are out, further indent the center.
Let cool most of the way and then place in a large Zip-loc bag and seal the bag. This retains a tiny bit of the heat and keeps these cookies ultra-soft.
Beat the cream cheese until soft and creamy (make sure it is at room temperature first.) Beat in the vanilla yogurt, the juice, vanilla extract, and almond extract if desired.
Beat in the powdered sugar and strawberry jell-o mix.
Place in the fridge for at least 25 minutes.
Fill up the cookie cups with the strawberry filling. (Spoon in the filling or pipe it in with a small star tip.)
Place a strawberry slice on top.
Combine the strawberry jam and water in a small microwave safe bowl and microwave for 15 seconds. With a pastry brush, brush the jam over the top of the tart.
Here are some more miniature desserts: