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 and blue berries, these cookie cups are as adorable as they are tasty.
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!
Notes
Gel food coloring is recommended for vibrant colors, but liquid food coloring works too.
Grease the muffin pan thoroughly and use a butter knife or spatula for easier cookie removal.
When stored in the fridge and covered, these cookies will stay fresh for about 3-5 days and may soften, which some find delicious.
Freeze the cookies in a single layer in an airtight container in the freezer for up to 3 months and thaw them in the fridge for a few hours before serving.