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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.