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Strawberry-Lemon Cookie Cups

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Strawberry-Lemon Cookie Cups
  • Prep 15 min
  • Total 40 min
  • Ingredients 5
  • Servings 24
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Celebrate the start of spring with a lemony cookie treat.
By Jocelyn Delk Adams
Updated Jun 13, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2
    Into medium bowl, break up cookie dough. Add lemon peel and lemon extract; knead dough with fingers until well mixed. Shape tablespoonfuls of dough into balls; place 1 ball in each muffin cup.
  • 3
    Bake 10 to 12 minutes or until golden brown. Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
  • 4
    Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
  • 5
    Meanwhile, add dry gelatin to whipped topping; stir with whisk until well combined. Fill food-storage plastic bag with strawberry topping.
  • 6
    Cut hole in 1 bottom corner of bag; pipe topping into center of each cooled cookie cup. Serve immediately.

Tips from the Pillsbury Kitchens

  • tip 1
    This recipe is so much fun to play around with. Try different gelatin flavors to vary the topping whenever the mood strikes!

Nutrition Information

120 Calories, 5g Total Fat, 1g Protein, 18g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
0mg
0%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
12g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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