Spring Cookie Cups

I made these bad boys for Easter (sorry, I should have posted this recipe last month) and they were a hit! My husband and mother do not have a sweet tooth and loved these cookie cups. If you have a hankering for something light with a hint of sweetness, these sugar cookie cups are a must to make. If you ever had a fruit pizza with sugar cookie dough as the base, then this is very similar to that. While researching this dessert, I came across many sites with this dessert but there were such a range of ingredients and I am like, why complicate my life and pocket? My time is precious and especially on Easter Sunday, when I had to make like 3 side dishes that day so I know I did not time to make home-made cookie dough.  If you wanted to make your own sugar cookie dough, just make it a few days in advance and refrigerate it.  I like the store-bought cookie dough in the package because it comes with 24 cookie dough pieces and I can just grease my mini muffin pan and put one dough ball into each cup and bake them and come out with tummy cookie cups and I only had to use one pan!

Greasing the pan is a very important and necessary step.  I just greased my pan with vegetable oil thoroughly and inserted one dough ball into each slot and baked it in the over at 350 degrees for about 12-14 minutes.  I let the cookie cups cool down for about 20 minutes.  The tricky part no one shows you Pinterest is how to get these out of the tins. One site tells you to take the end of a wooden spoon and make an indention when the cookie cups just come out of the oven but I find that this method makes it crack and separates the middle from the edge leaving you with no cup and a mess.  I just let it sit at room temperature for 20 minutes and the dough will sink in and form its own cup. The next part is tricky. I use a plastic knife to gently lift the edges and if you greased your pan well, they should pop out fine, but I had a few that did not and I just had to save those to snack on.  No waste here.  I usually make two batches of these cups just in case I had a few to crumble on me. I just love my version because it literally has 5 main ingredients and the beauty of this is that you can literally use any fruit, ANY FRUIT! I chose kiwi because it adds a pop of green and the store did not have strawberries that day, so I went with blueberries.  You can use mandarin oranges, strawberries, raspberries, mangoes, or any fruit you have on hand.  On to the recipe!

Print

Spring Cookie Cups

I call these Spring Cookie Cups because I made them for Easter but you can make them anytime of the year with whatever fruit is in season.  The light cream cheese filling is amazing and it makes for a light and airy dessert.

Prep Time 16 minutes

Cook Time 14 minutes

Resting Time 20 minutes

Total Time 30 minutes

Servings 12

Author Saturn

Ingredients

• 1 24 count sugar cookie dough
• choice of fruits
• 1 8 ounce cream cheese room temperature
• 1 16 ounce Cool Whip thawed
• 1/4 cup sugar
• 1 tsp vanilla extract
• vegatable oil for greasing muffin tin

Instructions

1. 1. Preheat oven to 350 degrees.

2. 2. Grease mini muffin tin and put one sugar cookie dough balls into each cup.
   

3. 3. Bake for about 12-14 minutes until a very light golden color.
   

4. 4. Take out of the oven and let it cool for a good 20 minutes. After 20 minutes, run a plastic knife around edges and carefully take them out of pan and transfer to a plate.
   

5. 5. Meanwhile, beat cream cheese with electric hand mixer until smooth.
   

6. 6. Add in the Cool Whip, sugar, and vanilla and beat until well mixed and smooth, 5 minutes or so.
   

7. 7. Pipe the filling into the cooled cookie cups or you can use a small spoon for this step and top with fruit.