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

Cream Filled Sugar Cookie Cups Recipe

30 minPrep Time

10 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter (softened)
  • 1 1/4 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • Cream:
  • 1 (12 ounce) Cool Whip
  • 1 (8 ounce) cream cheese (softened)
  • 2 cups powdered sugar
  • 1 cup blueberries (for top of each cookie)


  1. Preheat oven to 375 degrees. 
  2. Grease a mini muffin tin with nonstick cooking spray. 
  3. In a small mixing bowl, combine flour, baking soda, and baking powder, set aside. 
  4. In a large mixing bowl, cream together butter and sugar until fluffy. 
  5. Beat in egg and vanilla, then gradually beat in dry ingredients until combined. 
  6. Roll into 1 inch sized balls and place in muffin tin. 
  7. Bake for 8-10 minutes or until golden brown.  Let cool completely.
  8. Cream:
  9. Cream together Cool Whip, cream cheese and powdered sugar until smooth. 
  10. Use a piping bag or spoon to fill cookie cups with cream. 
  11. Top each cookie with a blueberry.
Print Friendly, PDF & Email

Comment on this Recipe

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 @
  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?

Leave a Comment