Patriotic Berries and Cream Sugar Cookie Cup Recipe Idea

Need a 4th of July, red, white, and blue themed dessert—that is easy to make and serve for a holiday cookout or gathering?  We have made cookie cups from a variety of cookie dough flavors—and have filled them with all sorts of fillings.  We like using plain sugar cookie dough since it’s so easy to transform into any color, flavor or theme—and works perfectly with almost any filling ideas.  This 4thof July, we opted to use fresh blueberries and strawberries along with a light, creamy cheesecake filling to create our berries and cream cookie cups.  Easy to serve, light, full of fresh berry flavor—and perfect for those seeking small, ready to eat dessert portions.  Since the steps are so easy--this is a really fun recipe to make with the kids too!

Ingredients for Berries and Cream Cookie Cups
Sugar Cookie dough (Refrigerated dough, sugar cookie mix or your favorite sugar cookie recipe.  I use The Best Rolled Sugar Cookies recipe calculated for 36 cookies
2 Pkgs Neufchatel Cheese
3/4 c. Powdered Sugar
1 8 oz. Container Light Whipped Topping (or homemade whipped cream)
Blueberries, Whole
Strawberries, Cleaned and sliced
Red and blue food coloring (optional)
¼ tsp. Mint, Vanilla or Almond Extract (optional)

Instructions for Berries and Cream Cookie Cups
Prepare the sugar cookie dough.  Prepare the dough according to package directions or recipe.  Divide the dough into three equal portions, if desired, and add a few drops of red food coloring to one portion, a few drops of blue to another portion and leave the third one dye free.  Knead the dough until the color is incorporated evenly.  Wrap with plastic wrap and chill for at least 30 minutes before working with the dough.

Preheat oven and bake cookie cups.  Preheat oven to 400 F.  Divide sugar cookie dough into 36 equal portions and roll each portion into a ball.  Press each ball into and up the sides of a nonstick mini-muffin tin.  Bake the cookies cups in the preheated oven for 12-14 minutes or until center rises and edges are golden brown.  Remove cookie cups from the oven and immediately press down the center of each cookie cup with the handle of a wooden spoon—leaving a center indentation in each cookie.  Carefully remove the sugar cookie cups from the muffin tin and allow to cool on wire cookie racks.

Prepare the cream cheese filling.  In a large mixing bowl, combine the cream cheese and powdered sugar.  Mix with an electric mixer until smooth and well combined.  Blend in the whipped cream until incorporated.  Add flavoring, if desired—or separate filling into separate bowls and add a few drops of different flavorings if you prefer. 

Fill the cookie cups.  Place a blueberry into each hollowed cookie cup.  Fill each cookie with heaping spoonfuls of the cheesecake mixture—or pipe the filling in with a pastry bag.  Garnish the tops of each cookie cup with fresh berries.  Chill until ready to serve.

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