Sugar Cookie Fruit Cups

A bite-sized sugar cookie cup topped with fresh fruit, perfect for parties and gatherings!

Servings

Calories 80kcal

Author Sara

Preheat oven to 350 degrees Fahrenheit.
Grease two mini muffin pans.
Place one cookie into each of the muffin cups.
Use your thumb to mold the sugar cookie to the shape of the muffin cup.
Bake for 10-12 minutes or until golden brown.
Remove to cool.
In a bowl, add the cream cheese and marshmallow creme and mix with a hand mixer until well-combined.
Using a teaspoon, spoon the creme mixture into each of the cooled cookie cups.
Top with assorted fruit and garnish with a mint leaf.

Cookie Cup Preparation: When molding the sugar cookie dough into the shape of the muffin cups, make sure to create a well in the center to hold the filling. Press the dough evenly against the sides and bottom of each cup to ensure that the cookie cups have a sturdy structure to hold the creamy filling and fruit toppings.
Fruit Selection and Preparation: Choose a variety of colorful and complementary fruits for the toppings to add visual appeal and a burst of fresh flavor. Wash and thoroughly dry the fruits before slicing and dicing them. Aim for uniform pieces to ensure that the fruit toppings are evenly distributed and easy to eat. Consider using seasonal fruits for the best flavor and freshness.
Creamy Filling Consistency: To achieve a smooth and creamy filling, ensure that the cream cheese is brought to room temperature before mixing it with the marshmallow creme. This allows the ingredients to blend together more easily, resulting in a silky texture. Use a hand mixer on medium speed to thoroughly combine the cream cheese and marshmallow creme until no lumps remain. Adjust the sweetness to your preference by adding more or less marshmallow cream