Cream Filled Sugar Cookie Cups Recipe

My mom makes some of the best Sugar Cookie Fruit Pizza I have ever tasted!  I love the sweetness of the sugar cookies with the lightness of the cream and fresh fruit on top.  I love fruity desserts in the spring and summer, and this one is now at the top of the list!

Serves: 24 cookies

Cream Filled Sugar Cookie Cups Recipe

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • 2 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • Cream:
  • 1 (12 ounce) Cool Whip container
  • 8 ounces cream cheese, softened
  • 2 cups powdered sugar

Instructions

    Cookies:
  1. Preheat oven to 375 degrees.  Grease a mini muffin tin with nonstick cooking spray.  In a small mixing bowl, combine flour, baking soda, and baking powder, set aside.  In a large mixing bowl, cream together butter and sugar until fluffy.  Beat in egg and vanilla.  Gradually beat in dry ingredients until combined.  Roll into 1" sized balls and place in muffin tin.  Bake for 8-10 minutes or until golden brown.  Let cool completely.
  2. Cream:
  3. Cream together Cool Whip, cream cheese and powdered sugar until smooth.  Use a piping bag or spoon to fill cookie cups with cream.  Top with fruit, if desired.
Cuisine: American | Recipe Type: Dessert
7.6.4
1947
http://www.sixsistersstuff.com/recipe/2013/04/cream-filled-sugar-cookie-cups-recipe/
 
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17 Responses to “Cream Filled Sugar Cookie Cups Recipe”

  1. Krista Low
    These look so good! Sugar cookies are always a favorite, and you can't really go wrong with cream cheese, cool whip, and sugar! I like that you used blueberries too. It seems to be forgotten sometimes and they are so full of flavor! Thank you so much for linking up with me @ Great Idea Thursday's. It is truly an honor to have you! I'm used to seeing your blog and I can't believe you are coming to mine :) Krista @ http://ahandfulofeverything.blogspot.com
  2. Jenny
    I tried this recipe and it yielded 48 cookie cups...they did not indent on their own for the 1st 24. For the 2nd 24, I pushed them into the mini muffin pan to get the indention....six sisters stuff, do you have any helpful hints to help make these correctly?

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