These Bakewell Cookie Cups were inspired by one of my favorite feel-good shows: The Great British Bake-Off (aka The Great British Baking Show in America).
Ahead of Bake-Off’s 17th (!!) season, I decided I needed a baked ode to this delightful little show. After all, it combines two of my three biggest passions in life: baking and television!
So, I landed on Bakewell Cookie Cups; a little spin that takes the classic Bakewell flavors in a cute little cookie cup form. They’re as adorable as they are simple to make!
Instead of making an entire tart, we’re baking a simple shortbread dough in a mini muffin pan, partially-baking before shaping into little cups, then filling them with jam and almond paste before finishing everything with a super quick icing.
So yes, there are a few components here, and you will dirty a few dishes – but don’t let that scare you off. No part of this is difficult, promise.
And unlike an actual Bakewell Tart, you don’t need to worry about blind baking or whether Paul Hollywood is going to wander over and give you that look!
My Love Letter to The Great British Bake-Off
I’ve loved this show from the beginning. Even before I was an avid baker, I loved watching this show with my mum, planning what we were going to recreate for dessert that night. It was a treasured bonding experience for the two of us … and it never hurt that Paul was pretty easy on the eyes 😉
Looking back, this show may have ignited my passion for baking. It was such a refreshing change of pace compared to most baking shows and other competition shows: no nasty competitors, no fighting, minimal drama – in fact, the bakers actually help one another, which I find so charming and heartwarming.
I’ve loved this show for so long that I own a pretty extensive collection of the cookbooks penned by the judges and past competitors. Whenever I’m at a loss for a new recipe to try, I turn to these books and I always find something new and delicious to try!
In a world full of chaos and pessimism, it’s so wonderful to have a program that shows us time and time again that people (real, actual people) can be loving and kind to virtual strangers, even helping each other when they’re direct competitors, and brightening our days with delicious-looking bakes.
I eagerly look forward to each and every season, and I hope Series 17 is no exception!
Why You’ll Love These Bakewell Cookie Cups:
- Quintessentially British. Bakewells aren’t super well-known in the US, but Bake-Off may have changed that.
- The shortbread is buttery and tender. It gives you a sturdy little cookie cup without being hard, dry, or remotely boring.
- Use any jam you like. Raspberry is my go-to because the tartness cuts through the sweetness beautifully, but strawberry, cherry, or blueberry are just fine here.
- Homemade or store-bought almond paste works. I usually make my own, but store-bought almond paste is a fine shortcut if you don’t have the time.
- They’re ridiculously cute. I mean, who could resist such a an adorable bite?
What Is a Bakewell?
A traditional Bakewell can be either a tart or a slice, Bakewells are a British dessert, typically made with a pastry crust or base, layered with jam and an almond paste filling or frangipane, often finished with icing or sliced almonds on top.
They originated in Bakewell, a market town in Derbyshire, and they have become a signature classic throughout the UK. I first tried one in a little town outside Edinburgh, Scotland, and immediately fell in love!
My Bakewell Cookie Cup Version
To make things as easy as possible while maintaining the original flavors, I decided to swap out the time-consuming, fussy pastry crust and instead use a super simple shortbread as the base layer. Then we use small quantities of the other integral components to complete the Bakewell vibes.
Ingredients for Great British Bake-Off Cookie Cups
- For the shortbread cookie cups: A simple shortbread consisting of butter, powdered sugar, flour, salt, vanilla extract, and a little baking powder. Most shortbreads don’t contain a leavening agent, but here, I wanted a little lift so we’d be able to shape them into cups more easily.
- Jam: Raspberry is my favorite, but use whatever you love. You only need a small amount in each cookie cup, so this is a great excuse to use up a jar that’s hanging around in the fridge.
- Almond paste: Homemade almond paste is wonderful here, but you can absolutely use store-bought. Odense is an easy, delicious option and saves you some time.
- Icing: Basically this icing is just powdered sugar, extracts, a little milk. Super easy to mix together until a smooth, pourable yet thick icing forms.
How to Make Bakewell Cookie Cups:
- Make the Shortbread: Start by making the shortbread dough and portioning it into the cavities of a mini muffin pan. Press each piece of dough into the bottom lightly (no need for perfection here).
- Partially Bake the Cookie Cups: Bake the cookies until they’re just starting to set around the edges but aren’t fully baked – about 8 minutes.
- Shape: While the dough is still hot and pliable, use the handle end of a whisk or a wooden spoon to press an indentation into the center of each cookie, turning each little round of shortbread into a tiny cup. Allow to cool slightly while you make the almond paste, or allow to cool for a few minutes if you’re using store-bought.
- Add the Jam: Spoon or pipe a small amount of jam into each cookie cup – just enough to just cover the bottom. Don’t go overboard!
- Add the Almond Paste: Top each cookie with a small amount of almond paste, gently smoothing out the top.
- Finish Baking: Return the pan to the oven and bake until the shortbread is lightly golden around the edges and the almond paste appears set. Let the cookies cool in the pan for a few minutes before transferring them to a cooling rack to cool completely.
- Add the Icing: Once the cookies are completely cool, drizzle or spoon a little simple icing over the top. Decorate as desired.
Science of Baking Moment
- Why shape the cookies halfway through baking? This allows us to shape easily-moldable warm dough that’s started to set, rather than fighting with raw dough that bakes as it wishes, or fully baked dough that’s already set.
- Why shortbread as the base? Shortbread contains relatively little liquid compared with many cookie doughs, so there’s less gluten development to give it elasticity. That’s part of what makes it tender and crumbly—but it also means the dough can be more prone to breaking rather than bending.
- Don’t overwork your shortbread dough. Shortbread is one of those recipes where less mixing is better. Overworking the dough encourages gluten development, which can make your cookies tougher and less tender.
Tips for Perfect Bakewell Cookie Cups
- Don’t overfill the jam. A thin layer is all you need. Too much can bubble over the sides and make removing the cookies from the pan considerably more annoying – plus, you need room for the almond layer AND the icing, so less is more here.
- Shape the cups while the cookies are warm. This is the whole trick! Don’t wait until the cookies have cooled.
- Let the cookies cool before icing. Warm cookies will melt the icing and send it sliding right off.
How to Store Bakewell Cookie Cups
Once completely cooled, the Bakewell Cookie Cups can be stored inside an airtight container in the fridge for about 5 days. Store in a single layer to prevent ruining the appearance.
The Great British Bake-Off inspired Bakewell Cookie Cups FAQs
What Kind of Jam is Best in Bakewell Cookie Cups?
Raspberry is my favorite choice for these Bakewell Cookie Cups. The bright, tart flavor is a perfect contrast to the rich shortbread and sweet almond paste. I prefer seedless jam for the best texture.
But if raspberry isn’t your thing, try blueberry, cherry, or even strawberry jam.
Can I Use Store-Bought Almond Paste?
Absolutely. I usually prefer homemade almond paste when I have time to make it (not that it takes long), and I’m an over-achiever who wants every bake to be worthy of the Hollywood Handshake lol.
That being said, Odense Almond Paste works just fine if you’re in a rush.
Why use a Mini Muffin Pan?
This is the easiest way to allow the layers Bakewells require, without the need for a full tart or fancy molds. Plus, it’s cute lol.
More Nutty Recipes You’ll Love:
The Great British Bake-Off inspired Bakewell Cookie Cups
Ingredients
For the Shortbread Base:
- 113 grams (1 stick) unsalted butter, at a cool room temperature
- 47 grams (¼ cup + 2 Tablespoons) powdered sugar
- 6 grams (½ Tablespoon) vanilla extract
- 130 grams (1 cup) all-purpose flour
- 1/4 teaspoon baking powder
- pinch salt
For the Almond Frangipane Layer:
- 28 grams (2 Tablespoons) unsalted butter, at a cool room temperature
- 34 grams (2 Tablespoons + 2 teaspoons) light brown sugar
- 1 large egg yolk, separated when cold then brought to room temperature
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
- 50 grams (¼ cup) almond flour, aka ground almonds or almond meal
- 4 grams (½ Tablespoon) all-purpose flour
For the Jam Layer:
- 68 grams (3 Tablespoons) jam, I used seedless raspberry
For the Icing:
- 70 grams (½ cup) powdered sugar
- 24 grams (2 Tablespoons) milk
- ¼ teaspoon almond extract
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F / 175°C. Prepare a 24-cavity mini muffin pan by spraying with cooking spray (you can skip this if it's a good-quality non-stick pan). Set aside.
Make the Shortbread Base:
- In a large bowl, place the butter and the sugar. Using an electric mixer, mix on low until combined. Increase to medium-high and cream until the mixture is pale, creamy and smooth, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Add the vanilla, flour and salt. Mix briefly until almost combined, then switch to a sturdy spatula to fully combine, being sure to incorporate everything on the bottom of the bowl. Do not overmix.
- Using a small cookie scoop or a spoon, divide the shortbread mixture between the 24 cavities of the mini muffin pan. Press to even the dough out in each cavity, then bake until fragrant and barely set, about 8 minutes.
- Place the hot pan on a heatproof surface. Using the handle end of a whisk or a wooden spoon, carefully press down to turn each shortbread layer into a small cup. You want the base to be flat and the 'walls' of each cup to be relatively thin and even, to allow plenty of room for the fillings.
- Set aside to cool slightly while the almond frangipane is prepared. Maintain oven temperature.
To Make the Almond Layer:
- Using the same bowl, place the butter and brown sugar. Use an electric mixer on medium speed until light and fluffy, about 2 minutes.
- Add the egg yolk, almond extract, and vanilla extract. Mix briefly to combine. Add the almond flour and all-purpose flour, and mix briefly to combine.
Layer the Fillings and Bake:
- Place the raspberry jam in a small disposable piping bag and pipe it evenly in each cookie cup, barely covering the base. Alternatively, use a spoon to portion small amounts of jam in each cup.
- Place the almond filling in a small disposable piping bag. Pipe the filling evenly across the top of the jam, almost to the top of the cookie cups, leaving a little room for the icing. Alternatively, use a spoon to portion the filling. Lightly smooth the tops of each almond layer. It doesn't have to be perfect!
- Bake for 9 to 12 minutes, or until the cookie cups appear lightly golden and the almond layer is set.
- Place the pan on a wire rack and allow to cool for about 15 minutes. Carefully remove the cooled cups (I used a small spatula to wriggle them out) and place them directly on the wire rack, set on top of a parchment-lined rimmed baking tray.
Make the Icing & Serve:
- In a small bowl, combine the powdered sugar, milk, and extracts. Stir with a fork to combine. Add a little more powdered sugar to thicken or a tiny splash more milk to thin, if needed, until a thick but pourable icing forms.
- Drizzle the icing on top of each cookie cup. Place the iced Bakewell Cookie Cups in the fridge and allow the icing to set before serving.
