Recipe of the Month: Strawberry Cream Cheese Cookie Tarts

TOTAL TIME: 1 Hr 20 Min

  • 1 pouch Betty Crocker® sugar cookie mix
  • Butter and egg called for on cookie pouch
  • 1 container (8-oz.) strawberry cream cheese spread
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 aerosol container (6.4 oz.) Betty Crocker® decorating icing
  • Betty Crocker® candy sprinkles, if desired

Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.

Recipe of the Month: Key Lime Pie Cookie Cups

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Key Lime Pie Cookie Cups start with a mini lime sugar cookie crust that is
then filled with deliciously sweet and tart key lime pie filling. Top that off with
whipped cream and you have a winner!
Author: Aubrey Cota
Recipe type: Dessert
Serves: 24
Cookie Cups

  • ½ the dough for Lime Sugar Cookies*

Key Lime Pie Filling

  • 3 egg yolks
  • ½ cup key lime juice**
  • 1-14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • whipped cream for garnish
  • lime slices, halved for garnish

Cookie Cups

  1. preheat the oven to 350 degrees F
  2. spray a mini muffin tin with cooking spray
  3. place a teaspoon ball of cookie dough into each muffin cup
  4. place in oven and bake for 10-13 minutes until just starting to brown
  5. remove from the oven and use the handle of a wooden spoon to gently press down the center of the
    cookies to form a cup
  6. allow to cool in the muffin cups for 5 to 10 minutes then remove to a cooling rack

Key Lime Pie Filling

  1. whisk the egg yolks, lime juice, sweetened condensed milk and vanilla over medium to low heat for 10-15 minutes until completely warmed
  2. remove from heat and allow to completely cool
  3. pour into a pastry bag and fill each cookie cup to the top
  4. place in the refrigerator until completely cooled and ready to serve
  5. top each off with a dollop of whipped cream and a half a lime slice
  6. enjoy!

* I made 24 cookie cups then I just baked off the rest of the dough as regular cookies following the original recipe. They always go fast!
** In a pinch I’ve used lime juice and it was fine.
Recipe by Real Housemoms at