Red, White & Blue Sugar Cookie Cups

Cook Time 10 minutes
Total Time 10 minutes
Author Cathy Trochelman


Cookie Cups

  • 1 17.5 oz. package Sugar Cookie Cookie Mix (I used Betty Crocker)
  • 1/2 c. coconut oil
  • 1 egg
  • 1/2 c. sweetened shredded coconut
  • blue food coloring
  • 6 fresh strawberries quartered (if using large strawberries, divide into smaller segments)

Cream Cheese Frosting (recipe from Cupcakes!)

  • 1/2 c. unsalted butter at room temperature
  • 6 oz. cream cheese at room temperature
  • 1 tsp. vanilla extract
  • 3 c. powdered sugar


Cookie Cups

  1. Mix cookies according to package instructions, substituting coconut oil for butter. (*If you use a different brand of cookie mix, simply substitute coconut oil for butter in the same amount.)
  2. Grease mini muffin tin (24 muffins) and divide dough evenly among tins.
  3. Use your finger to make an indentation in the center of each tin - this will make it into a "cookie cup".
  4. Bake at 375 degrees for 8-10 minutes.
  5. Cool completely.

Cream Cheese Frosting

  1. In a large bowl, beat butter, cream cheese, and vanilla with an electric mixer until smooth and blended.
  2. Add powdered sugar, mixing until smooth, then beat on medium speed for 1 minute to lighten the frosting.
  3. **Top cooled cookie cups with cream cheese frosting, using a plastic bag with the corner cut off to pipe frosting. Top with blue coconut (mix coconut with 1-2 drops blue food coloring) and strawberry segment.