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Strawberry-Lemon Cookie Cups

  • Prep 15 min
  • Total 40 min
  • Ingredients 5
  • Servings 24

Celebrate the start of spring with a lemony cookie treat. MORE+ LESS-


roll Pillsbury™ refrigerated sugar cookies
teaspoons grated lemon peel
1 1/2
teaspoons lemon extract
container (8 oz) frozen whipped topping, thawed
box (4-serving size) strawberry-flavored gelatin


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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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