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Rosé Strawberry Cookie Crisp Cups

Rosé Strawberry Cookie Crisp Cups: A Sweet Summer Escape

Discover the delightful Rosé Strawberry Cookie Crisp Cups, a summer treat bursting with vibrant flavors and quick preparation.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 2 cups Bob's Red Mill All-Purpose Flour Substitute with gluten-free flour if needed.
  • 1 cup Butter Use unsalted for better control over salt levels.
  • 3/4 cup Brown Sugar Light or dark brown sugar can be used.
  • 1/4 cup Granulated Sugar Can be reduced for less sweetness.
  • 2 Eggs Room temperature eggs work best.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results.
  • 1 cup Oats Quick oats can be used in place of rolled oats.
  • 1 teaspoon Baking Powder Ensure it's fresh for proper rising.
  • 1/2 teaspoon Cinnamon Optional if preferred.
  • 1/4 teaspoon Kosher Salt Regular salt can be used in the same quantity.
For the Strawberry Filling
  • 2 cups Strawberries Fresh or frozen strawberries can be utilized.
  • 1/4 cup Rosé Wine Substitute with fruit juice for a non-alcoholic version.
  • 1 tablespoon Lemon Juice Freshly squeezed is recommended.
For Garnish (Optional)
  • Basil or Mint Enhances presentation and adds a refreshing touch.
  • Ice Cream Serve on top for an indulgent dessert experience.

Equipment

  • stand mixer
  • Muffin pans
  • Saucepan

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 12-cup muffin pans.
  2. In a stand mixer, combine softened butter, brown sugar, and granulated sugar, beating until light and fluffy.
  3. Add eggs one at a time, mixing until fully incorporated, then add the vanilla extract.
  4. In a separate bowl, whisk together flour, oats, baking powder, cinnamon, and salt, then gradually mix with wet ingredients.
  5. Distribute cookie dough into muffin pans, pressing down to form cup shapes.
  6. Bake for 15-20 minutes until edges are golden brown, then allow to cool slightly.
  7. In a saucepan, combine strawberries, sugar, rosé wine, and lemon juice over medium heat and cook until syrupy.
  8. Use a shot glass to create deeper cup shapes in cookie cups.
  9. Fill each cup with the cooled strawberry mixture and garnish if desired.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 75mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 0.5mg

Notes

For best results, prepare cookie cups a day in advance and fill them just before serving to maintain crispness.

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