Whether you’re hosting the 4th of July BBQ this year or attending one, this super simple dessert idea is sure to please. Of course I love the festive presentation but my favorite part is that once you bite in you realize that what looks like a mini cup cake is actually a cookie. Plus it would go great with our homemade blueberry lemonade soda.
And don’t miss the variations at the bottom of the post – I’m digging the breakfast idea.
Here’s Janssen with the recipe…
The Fourth of July is just around the corner, and my kids can’t wait. What more could you ask for than warm weather, parades, and some fireworks?
Maybe some patriotic treats.
Last year, a friend of mine made a version of these on Independence Day, and we scarfed them down in an embarrassingly short amount of time.
I love how flexible this recipe is. Check out the whole post for several fun variations!
makes 2 dozen mini cookie cups
- Sugar cookie dough (enough for 18 regular cookies)
- 2 cups cream cheese frosting
- Non-stick cooking spray
- A mini-muffin tin
- Frosting bag and tip (optional)
- Preheat the oven to the temperature indicated for your cookie dough.
- Generously grease the muffin tin cups with cooking spray.
- Roll the cookie dough into balls slightly smaller than a golf ball, then press into the bottom of each cup.
- Bake about 5-8 minutes, until the edges are browned (keep a close eye on them – they cook quickly!).
- Let cool, then spoon or pipe frosting into the center of each cup.
Top with blueberries in the upper left six cups and strawberry slices on the remaining cups to make a flag.
- Substitute other fruits, like raspberries and blackberries.
- If you want less frosting in each cup, add a large blueberry or chunk of strawberry to the center of each cookie to take up some space.
- For a super speedy version, use ready-to-use cookie dough (in the refrigerator section of most grocery stores) and store-bought frosting.
- Alternate rows of blueberries and strawberries to make patriotic stripes instead of using the fruit to make a flag.
- Swap out the frosting for tiny scoops of ice cream instead. Just store them in the freezer until you’re ready to serve.
- Make a breakfast version with mini muffins (try banana!) and substitute a dollop of Greek yogurt for the frosting.
- Try brownie batter instead of cookie dough for an extra rich treat.
For even more help injecting your summer with fun, don’t forget…
Our Camp Mom activities eBook is once again available for sale for a limited time only.
It’s an 84 page PDF from my all-time favorite play bloggers, and myself, stuffed with activities, reading lists, and advice for kicking back and connecting with your kids this summer.
Learn more and get your copy here.
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