Sugar Cookie Fruit Cups
If you’re looking for a dessert that feels summery, looks impressive, and doesn’t require a ton of work, sugar cookie fruit cups check all the boxes. They’re bright, sweet, and bite-sized, with a buttery cookie base, a creamy filling, and fresh fruit on top.
You can prep them ahead of time and pull them out when guests arrive, or just make a batch and keep them in the fridge for when you need something sweet and snackable.
The base is simple—just sugar cookie dough pressed into a mini muffin tin. You can use homemade dough if you’ve got it, or grab a store-bought roll and call it a day. Once the cups are baked and cooled, you fill them with a lightly sweetened cream cheese mixture that holds up well and adds the perfect amount of richness. Then it’s just a matter of topping with fresh fruit—think blueberries, kiwi slices, chopped strawberries, or anything else that looks good at the market.
Helpful Tips
- Make ahead, but assemble wisely -You can bake the cookie cups and make the filling a day ahead. Just store everything separately and assemble the day you’re serving to keep them crisp.
- Let the cookie cups cool fully before removing – They’ll fall apart if you rush it. Use a butter knife to gently loosen them from the edges if needed.
- Don’t overload the fruit – You want a little variety and color, but too much fruit can make them hard to eat or soggy if they sit too long.
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Sugar Cookie Fruit Cups
Ingredients
- 1 roll sugar cookies dough sliced
- 8 ounces cream cheese room temperature
- 1 tablespoon butter room temperature
- 3/4 cup powdered sugar more or less for sweetness
- 1 tablespoon milk to thin
- Fruit: kiwi mango, strawberries, raspberries, blueberries
Instructions
- Preheat oven to 350°F. Grease two mini muffin pans.
- Place one slice of dough into each of the muffin cups. Use your thumb to mold the sugar cookie to the shape of the muffin cup.
- Bake for 10-12 minutes or until golden brown.
- Remove and cool completely.
- In a bowl, mix the cream cheese with the butter and powdered sugar until well-combined. If it’s too thick, thin it out a little with some milk (add slowly so it doesn’t loosen too much).
- Using a teaspoon, spoon the creme mixture into each of the cooled cookie cups. Top with assorted fruit.
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