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Sugar Cookie Cups Plus A Free Gift

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Soft and chewy, melt-in-your-mouth sugar cookie fruit cups.  If you are a fan of traditional fruit pizza, you will be delighted with these sugar cookie fruit cups.

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Sugar Cookie Cups

These Sugar Cookie Cups are fresh, fruity and totally perfect for summer.  They are easy to prepare, use minimal ingredients and are the perfect bite sized little treat to accompany and meal or occasion.  This is the perfect recipe for the traditional sugar cookie and fruit pizza but, with a twist.

Sugar cookie fruit cup recipe Sugar cookie fruit cups

  Pre-made sugar cookie dough is placed into a muffin cup pan and baked in under 10 minutes.  Next, layer a lighter frosting recipe on top then place an assortment of fruit on the top.  These are the perfect bite sized little treats to control cravings and portion sizes.  And if you want more than one, I wont judge. 

sugar cookie cups

They are addicting.  Use your favorite in season fruits such as, strawberries, pineapple, kiwi, grapes, bananas, blueberries, blackberries, raspberries and oranges.  Each cookie is moist and chewy with a delicate scoop of whip cream and cream cheese frosting balanced with your favorite fruits.

Truly, this is such an easy and delicious dessert recipe.  It’s perfect for an after school snack or after dinner dessert.  These sugar cookie fruit cups can be made even lighter by skipping the canned frosting and substituting with reduced fat cool whip whipped cream.

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Sugar Cookie Cups

Easy sugar cookie cup fruit pizza uses pre-made sugar cookie dough. Idea bite sized fruit pizza with cream cheese frosting and assorted fruit.
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Author Jessica Knott

Ingredients

  • 1 package sugar cookie dough
  • 1 can cream cheese frosting
  • 1 small container cool whip
  • assortment of fruit

Instructions

  1. Preheat oven according to package directions. Grease muffin tin cups. Dice assorted fruit; set aside. Press sugar cookie dough into individual tin cups. Bake for 8-12 minutes just until edges are slightly golden. Remove from oven and allow to cool. Once completely cool, poke along cookie cup edge in 4 different locations until it pops out.
  2. In a medium bowl, combine 1 cup cool whip and 1 cup frosting then whip to combine well. Spread about 1 tablespoons into each cookie cup. Place diced fruit on top.
  3. To store, place back in muffin cup and cover then refrigerate.

Recipe Notes

Fruit Assortments: Bananas, Blackberries, Blueberries, Grapes (red or green), Kiwi, Oranges, Pineapple, Raspberries, Strawberries

 

 

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7 Comments

  • Avatar for Jessica Knott
    Reply
    Mary
    05/31/2014 at 11:13 am

    These sound great! How much dough do you use in each muffin cup?

    Thank You!

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      05/31/2014 at 4:10 pm

      About 1 1/2 tablespoons of dough. If you buy pre packaged sugar cookie dough in one of three ways : 24 mini cookies – clump 2 dough pieces together for each cup tin — : 12 cookie dough squares – 1 piece of dough per cup tin — : Roll sugar cookie dough – a good tablespoon and a half.
      Hope this helps!

  • Avatar for Jessica Knott
    Reply
    Sheila
    05/31/2014 at 1:25 pm

    Cute idea. Just wondering if you used full-sized muffin tins or mini muffin tins. Thanks!

  • Avatar for Jessica Knott
    Reply
    Marti @ SewliciousHomeDecor
    06/07/2014 at 8:04 pm

    Love these! So glad you shared them with us!! Pinning, Google-ing and Facebook-ing!! 🙂 I’ve gotten so much traffic from you, I {heart} Swanky recipes!! 🙂

    • Avatar for Jessica Knott
      Reply
      Jessica Knott
      06/07/2014 at 10:10 pm

      We all love your recipes, they look so delicious. Thank you for sharing!

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