Cream Filled Sugar Cookie Cups Recipe

These Cream Filled Sugar Cookie Cups are so easy to make and perfect for spring or summer. The fruit with the cream filling, and sugar cookie base, is to die for. You will love this simple and delicious cookie recipe.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Keyword: cookie cups, cookie recipe, Easy Sugar Cookies, sugar cookie recipes

Servings:

Calories: 246kcal

Equipment

Ingredients

2¾ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup butter softened
1¼ cups sugar
1 egg
1 teaspoon vanilla

Cream

12 ounces cool whip 1 container
8 ounces cream cheese 1 container, softened
2 cups powdered sugar
1 cup blueberries (for top of each cookie)

Instructions

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, then gradually beat in dry ingredients until combined.
Roll into 1 inch sized balls and place in muffin tin.
Bake for 8-10 minutes or until golden brown. Let cool completely.

Cream

Cream together Cool Whip, cream cheese and powdered sugar until smooth.
Use a piping bag or spoon to fill cookie cups with cream.
Top each cookie with a blueberry.

Notes

Whenever I make this recipe, the center of the cookies sink in the slightest bit. If your cookies don’t, there is no need to panic.
Just use your thumb, and slightly press in the dough a little bit before baking. You don’t need a large indent, just a small one, that you can easily fill with a little bit of cream filling.

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