Mini Berry Cookie Cups
An easy and quick summer delicacy, with light berry buttercream and a sweet, crisp cookie cup.
Servings 24 people
Ingredients
- 1 roll Pillsbury sugar cookie dough
- 3/4 cup blueberries, plus extra for garnish
- 3/4 cup raspberries, plus extra for garnish
- 1 tbsp lemon juice
- 2 tbsp sugar
- 1 cup unsalted butter, room temp
- 1 tbsp vanilla extract
- 4 and 1/4 cup powdered sugar, plus extra for sprinkling
- 1/4 cup water
Instructions
- To begin, preheat your oven to 350 degrees Fahrenheit.
- Wash your berries and dump them into a sauce pan along with the lemon juice and sugar. Crush the berries with a fork or potato masher.
- Then, simmer the mixture over medium heat until it reduces by half, stirring occasionally. Feel free to move on to the next steps while it cooks.
- Unwrap the roll of pre-made cookie dough, and cut it in half width-wise (you should be left with two shorter "logs.")
- Next, cut each section of dough in half length-wise (long-ways), and then cut each of those sections length-wise again. You should be left with 8 long "logs" of dough.
- Finally, divide each of these eight pieces of dough into six small sections. You will be left with 48 bits of dough.
- Flatten the pieces of dough into the wells of a mini cupcake tin. You don't have to worry about shaping them too much, as the soft dough will rise and fill into a "cup" shape. You may have to do this in 2 batches, depending on the size of your cupcake tin.
- Bake the mini cookie cups in the preheated oven for 8 to 12 minutes. Be sure to watch the cookies very carefully as they near the eight-minute mark. As soon as they begin to become golden brown, baking is finished.
- While you are waiting for the cookie cups to bake, check on your berry mixture. As soon as it has reduced by half, take it off of the heat. Grab a sieve or strainer, and use a spoon or spatula to run the mixture through into another bowl. This will remove any seeds or tough skins so your buttercream stays nice and smooth. Let the reduction cool in the refrigerator for a few minutes.
- Next, add the softened butter to a large bowl and cream it with a beater or in a stand mixer. Then add one cup of powdered sugar and vanilla, and beat it again. Once it has combined, continue to add three more cups of powdered sugar, one at a time, until the buttercream has come together and has a light texture.
- Then, on low speed, mix in a quarter-cup of the cooled berry reduction. Taste-test the buttercream, and feel free to add more berry if you'd like.
- Next, fit a piping bag with a large star or drop flower tip, and fill it with buttercream. Pipe a little swirl into each cookie cup, making sure that the cookie are cool so that your frosting doesn't melt.
- Finally, carefully place some of your extra garnish berries into a sauce pan along with the last quarter-cup of powdered sugar and the water. Carefully stir the mixture together for a few minutes over medium heat, until a shiny glaze forms over your berries.
- Let these berries cool a bit, and carefully place a few on top of each cookie cup. Sprinkle some powdered sugar over top to finish.
