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.

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. These Cream Filled Sugar Cookie Cups are extremely easy to make and are full of light and delicious flavor.
This is also a fun recipe to have the kids help with. They will love decorating their little cups, perfect for their little hands.
My favorite part of this recipe is the cream filling. I could honestly eat it with a spoon. Okay, so I ate it with a spoon after. I am telling you, it makes the entire cookie. Pair it with some fruit and you have the tastiest dessert.

what should i do if my centers don’t sink in on their own?

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.

Mine sunk it probably due to elevation and humidity, but for others, there cookie centers may not. That is just fine, and an easy fix.

You will also want to be sure your cookie cups have completed cooled before adding your cream, or your cream will melt down off the sides and won’t look or taste as good.

could i make these in a regular size muffin tin?

We have only made this recipe using a mini muffin tin. If you used a regular sized muffin tin, you will need to cook it a little longer, and the middle of each cookie will most likely sink in a little more.

It will be hard to get your cookies fully cooked, without burning the edges. For the best results, we recommend making these in the mini muffin tins.

watch how to make another cookie favorite, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

This Homemade Pizzookie Cookie is my new favorite thing. It is so simple to make and tastes absolutely amazing. The best part is when it comes out of the oven, and you put that scoop of ice cream on top, and take the first bite. I think it’s what heaven tastes like. Watch how easy it is to make, here:

looking for more delicious cookie recipes? here are a few of our favorite:

Serves: 24

Cream Filled Sugar Cookie Cups Recipe

30 minPrep Time

10 minCook Time

40 minTotal Time

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Ingredients

  • 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)

Instructions

    Cookies:
  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.
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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 @ 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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