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Creamy Lemon-Berry Cookie Cups

Deborah Harroun
Updated May 29, 2012
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Cookies get a fun makeover with this mini dessert idea, made easy to prepare with Betty Crocker sugar cookie mix.

Creamy Lemon-Berry Cookie Cups

  • Prep Time 35 min
  • Total 45 min
  • Servings 30
  • Ingredients 11
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Ingredients

Cookie Cups

Jam Layer

  • 9 teaspoons strawberry jam

Creamy Layer

  • 1 package (3 oz) cream cheese, softened
  • 1/4 cup from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon vanilla
  • 1/2 cup heavy cream, whipped

Garnish

  • Additional chopped macadamia nuts and grated lemon peel

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
  • Step 
    2
    In large bowl, mix cookie cup ingredients. Drop 1 tablespoon dough into each mini muffin cup. Press in bottoms and up sides to form cups.
  • Step 
    3
    Bake 10 minutes. Using end of wooden spoon, press indentation in each. Return to oven; bake 1 minute longer. Remove from pan to cooling rack. Cool completely.
  • Step 
    4
    Fill each cookie cup with 1/2 teaspoon jam.
  • Step 
    5
    In large bowl, beat cream cheese and frosting with electric mixer on medium speed. Beat in lemon peel and vanilla. Fold in whipped cream. Top each cookie cup with mixture.
  • Step 
    6
    Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.

Nutrition

Nutrition Facts are not available for this recipe

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