Strawberry Shortcake Cookie Cups – Hiland Dairy

Strawberry Shortcake Cookie Cups

Recipe and image compliments of Laura from Lolo’s Desserts.

Print Recipe
  • Prep Time
    20 Minutes

  • Cook Time
    10 Minutes

  • Servings


  • 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


  • Cookies: Preheat oven to 350° F. Spray a mini muffin pan with non-stick spray.
  • Take sections of the sugar cookie dough and roll into 1-inch balls using your hands. Place dough balls into each muffin tin cup. Bake for about 8-10 minutes, until just starting to get golden brown on the edges.
  • Remove from oven. Using the end of a wooden spoon handle, gently press into the sugar cookie balls to shape the cups. Once done, let them cool in the pan. Once cooled, slide a knife around the outside, remove and move to a cooking rack.
  • Filling: In a mixer, add the cream cheese, powdered sugar, and vanilla. Beat on medium-high for about 3 minutes until smooth. Add the chopped strawberries and carefully fold in with a spatula or wooden spoon.
  • Spoon filling into the sugar cookie cups. Garnish with strawberry slices if desired. Refrigerate. Remove from fridge 5-10 minutes before serving.

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