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Strawberry Shortcake Sugar Cookie Cups

Author: Lisa Longley


  • refrigerated sugar cookie dough I used Pillsbury
  • whipped topping I used Cool Whip
  • sliced strawberries


  • Preheat your oven to 350 degrees.
  • Spray a 24 cup mini muffin tin heavily with cooking spray. Make one inch balls out of the cookie dough and put them in each of the 24 cups.
  • Bake for 12 minutes or until they are golden. Let them cool completely, then very carefully run a knife around each cookie cup and very very gently remove it from the pan.
  • Just before serving, top the cookie cup with a little bit of whipped topping and a slice or two of strawberry.