Preheat oven to 350 F and prepare muffin tin Grease with oil (I used Misto)
In a medium bowl combine flour, baking soda and pinch of salt. Set aside.
In a separate bowl beat the butter and sugar with electric mixer until creamy.
Add egg and vanilla extract and mix on low speed until creamy.
Add dry ingredients to wet ingredients and beat on low speed until all will become incorporated.
Scoop dough into muffin tin using ice cream scoop dividing evenly into 12 scoops.
Bake for 15 minutes.
Remove from the oven and press gently with a small container or spoon. Let the cookie cups cool off in the muffin tin for 5 - 10 minutes. Then remove from muffin tin.
Cool off completely.
Strawberries and cream
In a medium bowl beat cold whipping cream until soft peak with electric mixer. Add powdered sugar and mix for few seconds until all ingredients will incorporate. Add 3 tablespoons of purred strawberries and combine well.
Fill each sugar cookie cup with whipped cream using and ice cream scoop. Decorate with the remaining purred strawberries.
Strawberries and Cream Sugar Cookie Cups
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.