This semi homemade Berry Cream Cheese Cookie Cups recipe is a simple way to bring a little patriotic flavor to your dessert table for your upcoming Fourth of July parties!
This Berry Cream Cheese Cookie Cups Recipe freezes well so you can make extra and do this again in the summer.
Berry Cream Cheese Cookie Cups
This Berry Cream Cheese Cookie Cups recipe calls for very few ingredients, it's so easy to whip up at the last moment for a family dinner, afternoon lunch with friends, or a holiday party!
Related Red White and Blue Recipes
They are all tried and true recipes that I have made over the years, or my trusty food writers have made, like our Red White and Blue Rice Krispie Treats Recipe!
I think you will love them all, especially our Red White and Blue JELL-O Cups Recipe! Of course, this is just a small selection of patriotic recipes, but we have LOTS and lots of recipes on the blog that are perfect for your summer celebrations.
- White Chocolate Pretzel Rods
- Red White and Blue JELLO Shots
- Labor Day Cocktail Recipes
- Red White & Blue No Bake Dessert Recipe
Berry Cream Cheese Cookie Cups Recipe
Here are the Ingredients you will need to make our Berry Cream Cheese Cookie Cups
- 1 tube (16.5 ounces) sugar cookie dough
- 8 ounces cream cheese, softened
- 1 tub (7 oz) marshmallow cream
- blackberries
- raspberries
- flour
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Instructions for how to make our Berry Cream Cheese Cookie Cups
Preheat oven to 350.
Grease a mini muffin pan with cooking spray.
Slice dough into 16 rounds and slice the rounds in half. Roll into 1" balls with the palms of your hand.
Place each dough ball into the prepared pan and use a tart shaper, dipped in flour, to create cookie cups in the pan.
Bake for 9-11 minutes or until golden brown. The cookie cups will puff up and it may look like the center is filling in. Don't worry, after they cool, the centers will drop and the cup will be perfect.
Cool for 10 minutes in the pan. Remove from pan and let cool completely on a wire rack. The trick to removing the cookies from the pan is to twist and then lift them out. Do not try to pry them out as the bottoms will probably stick.
In a mixing bowl, add cream cheese and marshmallow cream. Beat until smooth and creamy. Place into a piping bag and seal.
Pipe cream into each cookie cup and top with a berry. Serve immediately or refrigerate until ready to use.
This Berry Cream Cheese Sugar Cookie Cups recipe makes 32 cookie cups.
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To print this Berry Cream Cheese Cookie Cups recipe, click the printable recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Berry Cream Cheese Cookie Cups
Ingredients
- 1 tube 16.5 ounces sugar cookie dough
- 8 ounces cream cheese softened
- 1 tub 7 oz marshmallow cream
- blackberries
- raspberries
- flour
Instructions
- Preheat oven to 350.
- Grease a mini muffin pan with cooking spray.
- Slice dough into 16 rounds and slice the rounds in half. Roll into 1" balls with the palms of your hand.
- Place each dough ball into the prepared pan and use a tart shaper, dipped in flour, to create cookie cups in the pan.
- Bake for 9-11 minutes or until golden brown. The cookie cups will puff up and it may look like the center is filling in. Don't worry, after they cool, the centers will drop and the cup will be perfect.
- Cool for 10 minutes in the pan. Remove from pan and let cool completely on a wire rack. The trick to removing the cookies from the pan is to twist and then lift them out. Do not try to pry them out as the bottoms will probably stick.
- In a mixing bowl, add cream cheese and marshmallow cream. Beat until smooth and creamy. Place into a piping bag and seal.
- Pipe cream into each cookie cup and top with a berry. Serve immediately or refrigerate until ready to use.
Tamie says
Yummy!!