This post was contributed by Lolo’s Desserts.
Welcome to week #2 of the Hiland Baking Challenge! This week’s challenge is Strawberry Shortcake Cookie Cups! I hope these weekly challenges inspire you to do some baking and try recipes that you may not have tried before. My goal is always great taste, fun and ease. Baking in my family holds the greatest memories and I hope you get the chance to create your own during this strange time.
This week is a recipe that I love! These are always a huge hit and a favorite combo of mine: sugar cookie and cream cheese frosting! The best of both worlds in a fun little bite-size cup.
Grab all the ingredients and your baking pals to make these easy and fun Strawberry Shortcake Cookie Cups. Next snap a photo, post it and tag it with #HilandBakingChallenge for your chance to win a swag bag of Hiland Dairy goodies. One winner each week!
See full contest rules here.
Below is the recipe plus a .pdf that you can print out to keep handy in the kitchen while you bake.
Head over to www.hilanddairy.com for products and coupons to stock up your fridge. Be sure to tag #HilandBakingChallenge for a chance to win the prize package of Hiland coupons and goodies each week and to be featured on the Lolo’s page as well!
Click here for a Printable PDF of the recipe.
1 package (16.5 oz.) refrigerated sugar cookie dough
1 package (8 oz.) Hiland Dairy Cream Cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup fresh strawberries, chopped
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