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WHAT’S FOR A SWEET TREAT?

Strawberry Shortcake Cookie Cups

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COOK TIME
10 min
TOTAL TIME
20 min
SERVINGS
12-16 cups

Welcome to your new favorite and what will likely be a major hit with your people. First off, these are easy. We are talking store bought premade sugar cookie dough. You can make them more homemade and labor intensive and make your own sugar cookie dough. But, I’m going semi homemade on this one.

I originally started with these sugar cookie cups because I saw them on Instagram somewhere and wanted to experiment to see if they would work. Yes, yes they do. They are genius. So next was what to fill the cups with. For regular sugar cookies, I like cream cheese frosting on top. So off I went and made some cream cheese frosting and then added some strawberries because it’s good. I have no other reason.

I will definitely be making these again and try some different fillings. Berries, chocolate ganache, ice cream….oh so many possibilities.

These are going to be perfect for the 4th of July, I will be making these bad boys again. Follow me over on Facebook and Instagram @lolosdesserts. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolosdesserts. I love to see what you are making!

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Strawberry Shortcake Cookie Cups

A sweet sugar cookie cup filled with cream cheese and strawberry filling. A bite size strawberry shortcake.

Prep time: 10 min  |  Cook time: 10 min  |  Total: 20 min

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Ingredients

1 package (16.5 oz.) refrigerated sugar cookie dough
1 package (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup fresh strawberries, chopped

Instructions

1. Preheat oven to 350 degrees. Using a mini muffin pan, spray with non stick spray.
2. Take sections of the sugar cookie dough and using your hands, roll into balls about 1 inch. Place into muffin tin cups. Bake for about 8-10 minutes until just starting to get golden brown on the edges.
3. Remove from oven and using the end of a wooden spoon handle, gently press into the sugar cookie balls to shape the cups. Once done, let them cool in the pan. Once cooled, slide a knife around the outside, remove and move to a cooling rack.
4. For the Filling: In a mixer, add the cream cheese powdered sugar and vanilla. Beat on med-high for about 3 minutes until smooth. Add the chopped strawberries and fold in with a spatula or wooden spoon carefully.
5. Spoon filling into the sugar cookie cups, garnish with strawberry slices. These will need to be refrigerated, but remove from fridge 5-10 minutes before serving. They taste best when slightly room temp.

Notes

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