Sugar Cookie Fruit Cups Recipes

SUGAR COOKIE FRUIT CUPS

Steps:

• Preheat oven to 350°F. Spray 6 individual baking dishes (ramekins) with cooking spray. Slice 6 thin slices (approximately 1/4 inch thick) from cookie dough; wrap remaining dough with plastic wrap and refrigerate for another use.
• Place one dough slice in bottom of each ramekin; push out dough to cover bottom and halfway up side of ramekins.
• Place ramekins on cookie sheet; bake 15 to 20 minutes or until crust is golden brown.
• Meanwhile, in small skillet mix peach pieces, pear pieces, cinnamon and brown sugar; cook and stir, over medium heat, until sauce begins to thicken.
• Remove ramekins from oven; cool 30 minutes.
• Spoon about 2 tablespoons yogurt into each sugar cookie crust. Top with fruit mixture.

SUGAR COOKIE CUPS WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with paper liners.
• Beat butter, sugar, egg, and vanilla extract together using an electric mixer in a mixing bowl until smooth.
• Sift 1 1/2 cups plus 2 tablespoons flour, baking powder, baking soda, and salt together in a separate bowl. Mix into butter mixture until combined.
• Place 1 teaspoon of batter into each of the prepared cupcake cups. Sprinkle each cup with a little sugar.
• Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and indent each cup using a teaspoon-sized measuring spoon. Let cool 10 minutes.
• While cookie cups cool, beat cream cheese, 1/4 cup plus 2 tablespoons sugar, and egg together using an electric mixer in a mixing bowl until smooth. Place a little more than 1 teaspoon of filling into each cookie cup. Sprinkle with sugar.
• Bake in the preheated oven until filling sets, 10 to 15 minutes more. Let cool completely before serving.