Instructions

• Preheat the oven to 350°F (175°C). Lightly oil a mini muffin tin or spray with nonstick spray.
• Prepare the 16 ounces sugar cookie dough per the package directions or your recipe, or remove premade dough from its package.
• Scoop and roll the cookie dough into 1-tablespoon balls. Place one dough ball into each cup of the mini muffin tin.
• Bake for 10–15 minutes, until the cookies are lightly browned and cooked through. Baking time will vary by dough—watch them closely.
• Immediately after removing the tin from the oven, press the back of a 1/2-teaspoon measuring spoon (or similar small rounded tool) into the center of each warm cookie to form a cup. Press gently to avoid cracking.
• Let the tin cool for several minutes until safe to handle. Remove the cookie cups from the tin and finish cooling on a wire rack until completely cool.
• While the cookie cups cool, place the 8 ounces cream cheese in a large mixing bowl and whip with an electric mixer until light and fluffy.
• Add 1/2 teaspoon vanilla extract and 1/8 teaspoon salt to the cream cheese and mix until combined.
• Add the 2 cups powdered sugar, 1 cup at a time, mixing fully after each addition until the filling is smooth and spreadable.
• If the fruit is not already diced, dice a total of 1 cup of fruit (strawberries, blueberries, raspberries, kiwi, mandarin oranges) into small pieces.
• Fill each cooled cookie cup with the cream cheese mixture using a piping bag, a zip-top bag with the corner cut off, or a spoon.
• Top each filled cookie cup with the diced fruit. Serve immediately.