4th of July Cookie Cups (made from mix)

These 4th of July Cookie Cups are soft, buttery sugar cookie cups filled with a light, creamy filling and topped with festive sprinkles. Each bite is tender, smooth and just sweet enough, making them a simple, crowd-pleasing dessert.

These little cookie cups are a fun way to bring something festive to Independence Day celebrations, backyard BBQs or summer gatherings. They're easy to make, easy to serve and always disappear quickly at holiday gatherings.

If you love bite-sized desserts like our Strawberry Shortcake Cookie Cups or Red White and Blue Cupcakes, these mini desserts follow that same simple, party-ready style with a festive twist.

Ingredients

This easy dessert keeps things simple with a shortcut sugar cookie base and a light, creamy filling.

See the recipe card below for the exact quantities of each ingredient.

• Sugar Cookie Mix: Creates a soft sugar cookie base that bakes into perfect little cookie cups.
• Unsalted Butter: Adds richness and helps form that classic sugar cookie texture.
• Egg: Binds the cookie dough and gives structure to each cup.
• Cream Cheese: Forms the base of the filling, adding smooth, slightly tangy flavor.
• Icing Sugar: Sweetens the filling while keeping it light and fluffy.
• Milk: Helps loosen the mixture and create a creamy texture.
• Cool Whip: Lightens the filling for an airy finish.
• Sprinkles: Add color and that classic holiday feel.

To make this one, grab a mini muffin pan, measuring cups and spoons, large bowl, 1-Tablespoon cookie scoop and tart tamper.

Variations

• Homemade Dough: Use homemade sugar cookies or store-bought sugar cookie dough from the grocery store.
• Different Frosting: Swap the filling for vanilla buttercream frosting or creamy buttercream frosting if you prefer.
• Fruit Topping: Add fresh berries for a fruit pizza-like twist.
• Piping Style: Use a star tip in a piping bag for a more decorative finish.

How to Make 4th of July Cookie Cups

These fourth of July cookie cups come together easily using a mini muffin tin, simple mixing and a quick bake before filling and decorating.

Heat oven to 350F and generously grease a mini-muffin tray with cooking spray.

In a mixing bowl add sugar cookie mix, butter and egg. Mix well with a spatula until all combined (note: this can take some elbow grease, so you can use a hand mixer for the start on low to prevent overmixing).

Using a 1 tablespoon cookie scoop, drop dough balls into to fill the muffin tray (you will have enough for 36 cookies).

Bake for about 10-12 minutes, or until you see the tops starting to get a little golden brown.

Remove from the oven and using a tart tamper or a tablespoon lightly press into each cookie to make a small cavity (only go about half the way down, or less).

Allow them to cool for at least 15 minutes to ensure the frosting does not melt.

Once fully cooled remove cookie cups carefully, you may want to use a small spoon to loosen the edges (I like to use my tart tamper and turn it to loosen the cookie then tip the tray over to slide it out).

Then start your cream cheese frosting by adding all ingredients but Cool Whip into the bowl of a stand mixer and mix on medium-low speed until smooth; stopping to scrape the edges down to ensure everyone is smooth and consistent. Fold in Cool Whip.

Transfer to a piping bag and fill each cookie cup. Add sprinkles. 

Hint: Use nonstick cooking spray generously so the edges of the cookie cups release cleanly.

Recipe Tips

• Shape While Warm: Press the center of each cookie cup right after baking to form a clean cup shape.
• Cool Completely: Let the cooled cookie cups rest on a wire rack before filling to prevent melting.
• Even Portions: Use a tablespoon of cookie dough or a cookie scoop for consistent mini muffin cups.

For another easy dessert with a similar approach, our Chocolate Cake Mix Cookies use that same simple method with minimal prep.

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Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: I suggest freezing unfilled cookie cups for up to 3 months, and fill before serving for best texture. I have frozen them in an airtight container with the icing already done, and they were great a month later.

Serving Suggestions

• Patriotic Desserts: Red White and Blue Fruit Cups, Red White and Blue Poke Cake, Layered Cheesecake and Red White and Blue Trifle and Red White and Blue Cookies.
• Warm Weather Drinks: Bomb Pop Cocktail, Hennessy Lemonade and Watermelon Agua Fresca.

4th of July Dessert CupS Recipe FAQs

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