Instructions

• Preheat oven to 350°F. Grease a regular-size 12-cup muffin tin with nonstick spray; set aside.
• Let the refrigerated sugar cookie dough sit at room temperature about 20 minutes to soften slightly.
• Using a sharp knife, slice the dough into 12 even pieces (about 1 inch thick each).
• Press each dough piece into the bottom of a muffin cup. Flatten the bottom and press the dough up the sides of the cup to form a cup shape (use the back of a spoon or a tart shaper).
• Bake for 10–12 minutes, or until the edges are golden brown. Remove from oven.
• Let the cookie cups cool completely in the muffin tin before removing them.
• In a medium bowl, beat the softened cream cheese (8 oz) and softened butter (1/4 cup) until smooth.
• Add the powdered sugar (2 cups), vanilla (1 teaspoon), and a pinch of salt. Beat until the filling is fluffy and creamy.
• Remove the cooled cookie cups from the muffin tin and place them on a serving plate or rack.
• Spoon or pipe the cream cheese filling into each cooled cookie cup, dividing the filling evenly among the 12 cups and smoothing the tops with the back of a spoon.
• Top each filled cookie cup with the prepared fresh fruit (washed, peeled if needed, and cut into bite-sized pieces).
• Chill the assembled cookie cups in the refrigerator for about 1 hour before serving.
• Optional: Dust with additional powdered sugar just before serving.