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Rosé Strawberry Cookie Crisp Cups

Rosé Strawberry Cookie Crisp Cups for a Sweet Summer Treat

Indulge in Rosé Strawberry Cookie Crisp Cups, a delightful summer dessert combining strawberries and rosé wine.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1/2 cup unsalted butter softened; substitute with margarine for dairy-free option
  • 1/4 cup brown sugar provides caramel notes; can replace with coconut sugar for healthier option
  • 1/4 cup granulated sugar substitute with erythritol for low-sugar versions
  • 2 large eggs or use flax eggs as vegan alternative
  • 1 teaspoon vanilla extract swap with almond extract for different flavor
  • 1 1/2 cups all-purpose flour can use gluten-free flour
  • 1 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon optional
  • 1/2 teaspoon kosher salt or substitute with sea salt
For the Strawberry Filling
  • 2 cups sliced strawberries fresh preferred
  • 1/4 cup rosé wine replace with white grape juice for non-alcoholic
  • 1 tablespoon lemon juice use lime juice for different flavor
Garnish Options
  • fresh basil or mint optional garnish
  • ice cream any flavor that complements strawberries

Equipment

  • Oven
  • Stand Mixer
  • Muffin Tins
  • medium ice cream scoop
  • Saucepan

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and prepare two 12-cup muffin tins with non-stick cooking spray.
  2. In a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Incorporate the eggs one at a time, mixing well after each addition, along with vanilla extract.
  4. In a separate bowl, whisk together flour, oats, baking powder, cinnamon, and kosher salt, then gradually add to wet mixture.
  5. Fill muffin tins with the cookie dough, pressing down to form a well-defined cup shape, filling them about two-thirds full.
  6. Bake for 15–20 minutes or until golden brown; watch closely to avoid overbaking.
  7. While baking, prepare the filling by cooking strawberries, granulated sugar, rosé wine, and lemon juice over medium heat for about 5 minutes.
  8. Once cookies are baked, let cool for 5 minutes, then press down to create a cavity for filling.
  9. Fill each cup with the strawberry mixture and garnish with fresh herbs and optional ice cream.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 80mgPotassium: 100mgFiber: 2gSugar: 12gVitamin A: 150IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

These cups are perfect for summer gatherings and can be made ahead of time for stress-free entertaining.

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