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Let's Dish / Easy Recipes

Oatmeal Cranberry Cookie Cups

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Our Oatmeal Cranberry Cookie Dough got a transformation for summer and you’re going to love it! These Oatmeal Cranberry Cookie Cups are our new summer go-to.

Enjoy our Oatmeal Cranberry Cookie Dough with the luscious deliciousness of whipped cream and tart strawberries and blueberries.

Total time: 40 minutes
Prep time: 20 minutes
Bake time: 20 minutes
16 Servings
Ingredients
  • 1 package Sweet Loren’s Oatmeal Cranberry Cookie Dough
  • 1 cup heavy cream or canned coconut cream (cold)
  • 3 tablespoons confectioners sugar
  • 6 strawberries, cut into small cubes
  • ½ cup blueberries
Preparation
  1. Preheat oven to 325F.
  2. Thaw full package to room temperature so it becomes soft to touch.
  3. Grease a 24 count mini muffin pan with baking spray or oil. Alternatively, use mini muffin liners to prevent the dough from sticking.
  4. Place ¾ of a Cookie Dough portion into each muffin cavity.
  5. Bake for 15-20 minutes until cookies have risen into cookie cups and edges are lightly golden.
  6. Place the pan on a wire baking rack to cool. Don’t remove the cookie muffins from the pan until completely cooled. The center of your cookie cups will sink a little as they cool.
  7. Next, whip the heavy cream with confectioners sugar with an electric mixer on medium-high speed or by hand using a whisk.
  8. Decorate each baked cookie cup with whipped cream, chopped strawberries and blueberries. Enjoy! View photo
    Recipe step


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