Sugar Cookie Cups
These Sugar Cookie Cups are a delightful twist on traditional cookies! Sweet cookie cups filled with creamy goodness and topped with fresh fruit.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Muffin Tin
- Cookie scoop or tablespoon
- Spatula
- Knife and cutting board
Ingredients
- 16.5 oz. refrigerated sugar cookie dough
- 8 oz. cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- Fresh fruit (strawberries, blackberries, blueberries, kiwi) for topping
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Open your package of refrigerated sugar cookie dough and slice it into equal pieces.
- Grease your muffin tin lightly. Press each cookie piece into the bottom and up the sides of each cup in the muffin tin.
- Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden.
- Once baked, remove the muffin tin from the oven and let the cookie cups cool for about 5 minutes.
- In a mixing bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and a pinch of salt. Whisk until smooth.
- Once cooled, fill each cup with the cream cheese filling using a spoon or piping bag.
- Decorate each filled cookie cup with fresh fruit.
- If desired, dust the tops of the filled cookie cups with additional powdered sugar.
Notes
- Store cookie cups in an airtight container in the refrigerator for up to 3 days.
- Keep the fruit separate until serving to maintain freshness.
- You can freeze the cookie cups without filling for up to a month.