Imperial Sugar
Imperial Sugar

Summer Fruit Sugar Cookie Cups

Summer Fruit Sugar Cookie Cups


Sugar Cookie Cups

  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup unsalted butter, very soft
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • Baking spray or butter to butter muffin tin

    Cream Cheese Filling


    • An assortment of blackberries, sliced strawberries, mandarin orange slices, diced kiwi and fresh blueberries

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 350°F.
    2. Beat butter until very light and creamy. Add sugar and continue mixing until light and fluffy.
    3. Add egg, vanilla, and salt. Beat until very well combined.
    4. Sift flour, baking soda, and cream of tartar together and add in one step to above. Mix until dough forms. Do not overmix.
    5. Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
    6. Spray muffin tin with butter spray.
    7. Take 1 1/2 tablespoons of chilled dough and roll into ball. Use thumbs to press ball into a bowl shape. Press cookie dough bowl into muffin pan. Continue until muffin pan is full.
    8. Bake for 12 minutes.
    9. Remove from oven. Use back of a spoon to make a well in dough and press dough back into a cup/bowl shape.
    10. Let cookie cups cool completely on wire rack before removing cookie from muffin tin.
    11. While cookies are cooling, prepare filling. 
    12. In a bowl, with electric mixer, mix together cream cheese and powdered sugar. Mix in milk and vanilla until smooth.
    13. Spoon filling into cooled cookie cups and top with fresh sliced fruit just before serving. 
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.