Creamy Lemon-Berry Cookie Cups

Cookies get a fun makeover with this mini dessert idea, made easy to prepare with Betty Crocker sugar cookie mix.

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

Cookie Cups

pouch Betty Crocker™ sugar cookie mix
cup butter, softened
cup macadamia nuts, chopped

Jam Layer

teaspoons strawberry jam

Creamy Layer

package (3 oz) cream cheese, softened
cup Betty Crocker™ Whipped fluffy white frosting
teaspoon grated lemon peel
teaspoon vanilla
cup heavy cream, whipped


Additional chopped macadamia nuts and grated lemon peel

  • 1 Heat oven to 350°F. Spray 30 mini muffin cups with cooking spray.
  • 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.
  • 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.
  • 4 Fill each cookie cup with 1/2 teaspoon jam.
  • 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.
  • 6 Refrigerate cookie cups at least 10 minutes until set. Top with garnish before serving.

Expert Tips

Be careful not to overfill the cups.

For a pretty presentation, let the jam peek through the edges of the creamy layer.