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Festive 4th of July Cookie Cups Recipe with Cream Cheese Frosting and Berries

4th of July cookie cups - featured image
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These festive cookie cups combine a soft, chewy cookie base with tangy cream cheese frosting and fresh berries, making a perfect handheld treat for summer celebrations.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (optional)
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • Optional: a handful of fresh raspberries or blackberries

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 12-cup muffin tin or line with silicone liners to prevent sticking.
  2. Cream the butter and sugars: In a large bowl, beat 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar together until light and fluffy—about 3-4 minutes.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract until smooth and creamy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Mix dry into wet: Gradually add the flour mixture to the butter mixture, stirring just until combined. Do not overmix.
  6. Form cookie cups: Using your hands or a spoon, press about 2 tablespoons of dough into each muffin cup, pressing evenly along the bottom and up the sides to form a well.
  7. Bake: Place the muffin tin in the oven and bake for 12-14 minutes, or until edges are golden and a toothpick inserted comes out mostly clean.
  8. Cool completely: Remove from oven and let cookie cups cool on a wire rack for at least 30 minutes before frosting.
  9. Prepare the cream cheese frosting: Beat 8 oz softened cream cheese and 1/2 cup softened butter until smooth and fluffy. Gradually add 3 cups powdered sugar and 1 teaspoon vanilla, beating until creamy. Add 1-2 tablespoons milk if needed to thin.
  10. Frost the cookie cups: Spread or pipe a generous dollop of cream cheese frosting into each cooled cookie cup.
  11. Top with fresh berries: Arrange sliced strawberries and blueberries (and optional berries) on top, pressing gently into the frosting.
  12. Serve and enjoy: Best enjoyed the same day; refrigerate leftovers up to 2 days.

Notes

Do not overbake cookie cups; they should be slightly golden but soft in the center. Cool completely before frosting to prevent melting. Use silicone liners or grease muffin tin well to prevent sticking. Cookie cups can be baked a day ahead and frosted before serving. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based cream cheese and butter alternatives.

Nutrition

Keywords: 4th of July, cookie cups, cream cheese frosting, berries, summer dessert, patriotic dessert, easy dessert, handheld dessert

Find it online: https://elaraeats.com/festive-4th-of-july-cookie-cups-recipe-with-cream-cheese-frosting-and-berries/