Skip to Content

Creamy Lemon-Berry Cookie Cups

  • Save Recipe
  • Prep 35 min
  • Total 45 min
  • Servings 30
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Cookies get a fun makeover with this mini dessert idea, made easy to prepare with Betty Crocker sugar cookie mix.
By Deborah Harroun
Updated May 29, 2012
  • Save
  • Shop
  • Share
  • Keep Screen On


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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be careful not to overfill the cups.
  • tip 2
    For a pretty presentation, let the jam peek through the edges of the creamy layer.


Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved