Sugar Cookie Cups
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These Sugar Cookie Cups have a flakey sugar cookie shell with creamy key lime pie filling with fresh berries on top. This easy dessert is perfect for summer parties and barbecues!
When you’re looking for an make-ahead dessert for a party, look no further than these sugar cookie cups. They’re ready in 30 minutes and made easy by using refrigerated sugar cookie dough with no chilling required.
Cookie cups are simply cookie dough molded to a muffin pan to form a cup-shape and baked until golden. Trust me, it’s much less effort than making a graham cracker crust and only takes 15 minutes!
How to Make Sugar Cookie Cups
To make them, start by stretching out the sugar cookie dough and cutting out 4-inch rounds with either a cookie cutter or the rim of a water glass. Press them into a standard size muffin pan and bake in a 350°F oven.
While they’re baking, you can make the no-bake filling. Simply beat softened cream cheese with yogurt, lime juice, vanilla and powdered sugar in a mixing bowl until creamy.
When the cups come out of the oven, let them cool for about 10 minutes. Then spoon in the filling and top with fresh berries. Voilà – dessert is ready! Just keep them chilled until serving.
Watch Recipe Video
This short video tutorial shows how to make sugar cookie cups:
View all cookie recipes
Easy Sugar Cookie Cups
- 16 oz sugar cookie dough, I used Pillsbury (one package)
- 6 oz cream cheese, softened
- 3 oz greek yogurt, plain or key lime flavor
- 2 limes
- 1/2 tsp vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup strawberries, or raspberries
- 1/2 cup blueberries
- Preheat oven to 350°F. Grease a 12-cup muffin pan and set aside.
- Place the sugar cookie dough on a work surface. Stretch it out to about ¼-inch thickness. Then, using a water glass or round cookie cutter, cut out twelve 4-inch rounds.
- Press one round of dough into each muffin cup. Bake until puffy and golden, about 15-18 minutes.
- In the meantime, make the filling. In a medium bowl, beat the softened cream cheese, yogurt, vanilla and the juice of one lime until smooth using a hand mixer. Then beat in the powdered sugar and the zest of half a lime.
- Remove cups from oven and allow to cool in the pan for minutes. Then lift them out of the pan and transfer to a wire cooling rack to cool completely.
- Spoon enough filling into each cup to mound slightly and top with fresh berries and lime wedges. Chill until serving.
- Make Ahead: These cups will last for one day in an airtight container in the fridge.
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