Enjoy your fourth of July with a simple cookie cup that is sure to get on everyone’s good side this summer. Made with boxed cake mix, a cream cheese filling, and then topped with red strawberries and blueberries, these cookie cups are as adorable as they are tasty.
Red White and Blue Cookie Cups
I love making fun colored foods and especially when they’re easy to make. Easy recipes are totally my thing during summer when the days are hot and heating the house with baking sounds less than ideal. That said, these cookie cups are well worth the few minutes of oven time.
Made with boxed cake mix cookie dough these cookie cups are a simple dessert that really hits the spot. The homemade cream cheese frosting in the middle is also quite nice although you could cut down on time and effort by simply using a storebought container of frosting.
Top off your little cookie treats with fresh berries for a nice burst of tangy flavors and a great summer-ready appearance.
Colorful Cookie Cup Ingredients
- Yellow or white boxed cake mix
- Eggs
- Vegetable oil
- Red and blue food coloring
Cream cheese filling:
- Butter
- Cream cheese
- Vanilla
- Salt
- Powdered sugar
- Fresh strawberries
- Fresh blueberries
What you’ll need to make this recipe
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Tips for making 4th of July cookie cups
Making these cookies cups is so much fun. I recommend using gel food coloring for stronger colors but liquid food coloring should work just fine too.
Make sure to grease the muffin pan well so that the cookies come out of the muffin cups easily. If you find yourself struggling, run a butter knife or small rubber spatula along the edges of the cookies so that they don’t break during removal.
FAQ’s about cream cheese filled cookie cups
If you keep your cookies covered and in the fridge, you can expect them to last about 3-5 days and still taste great. the cookies will soften as they age, but I kind of like them nice and soft. Yum!
Yes. You can freeze these cookies in a single layer in an airtight container in the freezer for up to 3 months. Simply place in the fridge for a few hours to thaw before serving.
How to make patriotic cookie cups
Preheat oven to 350 degrees F.
In a large bowl mix together the cake mix, eggs, and oil until a dough forms. Divide the dough between two bowls.
Add red coloring to one bowl and blue coloring to the other and blend each until the color has been evenly distributed.
Grab a tablespoon of each dough and roll lightly together into a ball before placing it in a generously greased mini muffin pan.
Bake in the oven for 10-12 minutes and immediately press down the centers with the back of a spoon to form a small bowl.
Let cool for about 5 minutes in the pan before removing to a wire rack to cool completely.
In a large bowl prepare the cream cheese filling by blending together the cream cheese, sugar, vanilla, and salt until smooth. Add in the powdered sugar, a little at a time until the frosting is a good pipable consistency.
Either spoon the filling into the cookie centers or put the frosting in a baggie with the corner snipped off and pipe it into the cookie centers.
Garnish each cookie with a slice of strawberries and 2 blueberries.
Enjoy!
More great summer recipes to try
- Easy Patriotic Fireworks Bundt Cake
- Summer Raspberry Cake
- Caramel Iced Coffee
- Watermelon Smoothie Bowl
- Pineapple Watermelon Banana Smoothie
- Frozen Whipped Lemonade
Patriotic Cookie Cups
Equipment
- mini muffin pan
Ingredients
- 1 box yellow or white cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- red and blue food coloring
cream cheese filling
- 1/2 cup butter room temperature
- 8 ounces cream cheese softened
- 1 tsp vanilla
- 1/4 tsp salt
- 4 cups powdered sugar
- fresh strawberries
- fresh blueberries
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl mix together the cake mix, eggs, and oil until a dough forms. Divide the dough between two bowls.
- Add red coloring to one bowl and blue coloring to the other and blend each until the color has been evenly distributed.
- Grab a tablespoon of each dough and roll lightly together into a ball before placing it in a generously greased mini muffin pan.
- Bake in the oven for 10-12 minutes and immediately press down the centers with the back of a spoon to form a small bowl.
- Let cool for about 5 minutes in the pan before removing to a wire rack to cool completely.
- In a large bowl prepare the cream cheese filling by blending together the cream cheese, sugar, vanilla, and salt until smooth. Add in the powdered sugar, a little at a time until the frosting is a good pipable consistency.
- Either spoon the filling into the cookie centers or put the frosting in a baggie with the corner snipped off and pipe it into the cookie centers.
- Garnish each cookie with a slice of strawberries and 2 blueberries.
- Enjoy!
