Strawberry Shortcake Cookie Cups
Ingredients
1 package (16.5 oz.) refrigerated sugar cookie dough
1 package (8 oz.) Hiland Dairy Cream Cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 350 degrees. Using a mini muffin pan, spray with nonstick spray.
- 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.
- 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.
- 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.
- 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.