Go Back
Print

Strawberry and Cream Cookie Cups

Lindor's Valentine's Day Strawberry and Cream Truffles are nestled inside a sugar cookie cup. The cups have a small pool of strawberry glaze in the bottom and each cookie is drizzled with extra glaze. A perfect Valentine's Day dessert!

Course Dessert
Keyword Lindor truffles, strawberry, sugar cookie, Valentine's Day, white chocolate
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 40 cookies

INGREDIENTS

  • 1 cup butter room temperature
  • 1 cup white sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 40 Lindor Strawberry and Cream Truffles

Strawberry Glaze

  • 3/4 cup fresh strawberries chopped
  • 2 tbsp white sugar
  • 1 cup icing sugar
  • 2 tbsp whole milk
  • 1 tsp lemon zest

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Prepare a mini muffin tin by spraying with cooking spray.

  2. Cook fresh strawberries and white sugar in a small pot, until the strawberries become soft and you have an almost jam-like mixture about 20 minutes on low. Set aside and allow to cool.

  3. Cream butter and sugar until well mixed. Beat in egg and vanilla until combined. Add the flour, baking soda and salt. Roll dough into 40 balls and bake in the mini muffin tin for 10-12 minutes.

  4. Remove the cookies from the oven and immediately press an indent into each cookie using the end of a wooden spoon or something similar, creating a cup shape.

  5. While the cookie cups are cooling down, make the glaze. Mix the icing sugar and the strawberry mixture together. Blend the mixture to breakdown the strawberries and really combine the two. Add milk until you reach the right consistency. Stir in the lemon zest.

  6. Fill each cup about 1/4 of the way with the glaze. Press in a Lindor strawberry and cream truffle and then drizzle a bit of the strawberry glaze over each cookie cup.