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.
1. Preheat oven to 350 degrees.
2. Grease mini muffin tin and put one sugar cookie dough balls into each cup.
3. Bake for about 12-14 minutes until a very light golden color.
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. Meanwhile, beat cream cheese with electric hand mixer until smooth.
6. Add in the Cool Whip, sugar, and vanilla and beat until well mixed and smooth, 5 minutes or so.
7. Pipe the filling into the cooled cookie cups or you can use a small spoon for this step and top with fruit.