I’m posting these mini sugar cookie cups to revive an old recipe, just in time for Labor Day this weekend. I topped these with fresh mango that were shaped into flower petals. These were refreshing and light as dessert.
You can see this post for all the different ways I’ve served these cookie cups. I’m kind of known for these now in my circle of friends We’re hosting a few pool parties this weekend and I will be serving these yummy cookie cups.
Sugar Cookie Fruit Cups
Ingredients (makes 24 mini cups):
- 1 small package Pillsbury sugar cookie dough
- 4 oz package cream cheese, softened (this is 1/2 of the standard package)
- 1 small container cool whip (or make homemade whipped cream)
- 2-3 cups of chopped fruit
Use baking spray liberally on the mini muffin pan. Cook sugar cookie dough at 350 F or according to package instructions. Do not over cook. While the cookies are baking, whip softened cream cheese then add in cool whip until well incorporated. I add the whipped icing in a large ziplock and pipe them into the cooled cookie cups. I re-shape the cooled cookies into cups and press on the middle to create a hollow center. The center will hold the cream cheese mixture.