Mini Berry Cookie Cups – Easy Summer Dessert

Mini Berry Cookie Cups with sprinkling powdered sugar

Hi, there! Summer seems to finally be in full swing, and that is why I am super excited to share with you this easy recipe for Mini Berry Cookie Cups.

Sometimes, it’s fun to spend all day in the kitchen baking. Other times, like when the sun is shining and it’s 70 degrees out, perhaps you wouldn’t like to be trapped next to a hot oven with mounds of dishes piling around you. That is one of the things I LOVE about this recipe; it’s SO simple and only takes about an hour.

The BEST part about this rapid sweet treat? Tricking all your friends! One look at these mini delicacies and you’ll have everyone thinking you woke before the rooster crowed to get to work! MUAH AH AH AHH.

Without further ado – and maybe no more evil laughing, either – let’s get started!

Mini Berry Cookie Cups title image with fruit and piping bag

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Be sure to gather the following materials before you begin baking:

  • Saucepan
  • Mini cupcake pan (you can use whatever you have on hand, but I recommend this 48-count pan so you can get all of the cookies baked at once!)
  • Potato masher
  • Sieve or strainer
  • Piping bag and large-star or drop-flower tip (you can find both in this handy piping kit.)
  • Sifter for powdered sugar garnish (like this one)

Mini Berry Cookie Cups

An easy and quick summer delicacy, with light berry buttercream and a sweet, crisp cookie cup.
Course Dessert
Cuisine American
Keyword berry, cookies, mini, summer
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 24 people


  • 1 roll Pillsbury sugar cookie dough
  • 3/4 cup blueberries, plus extra for garnish
  • 3/4 cup raspberries, plus extra for garnish
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 cup unsalted butter, room temp
  • 1 tbsp vanilla extract
  • 4 and 1/4 cup powdered sugar, plus extra for sprinkling
  • 1/4 cup water


  • To begin, preheat your oven to 350 degrees Fahrenheit.
  • Wash your berries and dump them into a sauce pan along with the lemon juice and sugar. Crush the berries with a fork or potato masher.
  • Then, simmer the mixture over medium heat until it reduces by half, stirring occasionally. Feel free to move on to the next steps while it cooks.
  • Unwrap the roll of pre-made cookie dough, and cut it in half width-wise (you should be left with two shorter "logs.")
  • Next, cut each section of dough in half length-wise (long-ways), and then cut each of those sections length-wise again. You should be left with 8 long "logs" of dough.
  • Finally, divide each of these eight pieces of dough into six small sections. You will be left with 48 bits of dough.
  • Flatten the pieces of dough into the wells of a mini cupcake tin. You don't have to worry about shaping them too much, as the soft dough will rise and fill into a "cup" shape. You may have to do this in 2 batches, depending on the size of your cupcake tin.
    Cookie Dough in mini muffin tin
  • Bake the mini cookie cups in the preheated oven for 8 to 12 minutes. Be sure to watch the cookies very carefully as they near the eight-minute mark. As soon as they begin to become golden brown, baking is finished.
  • While you are waiting for the cookie cups to bake, check on your berry mixture. As soon as it has reduced by half, take it off of the heat. Grab a sieve or strainer, and use a spoon or spatula to run the mixture through into another bowl. This will remove any seeds or tough skins so your buttercream stays nice and smooth. Let the reduction cool in the refrigerator for a few minutes.
  • Next, add the softened butter to a large bowl and cream it with a beater or in a stand mixer. Then add one cup of powdered sugar and vanilla, and beat it again. Once it has combined, continue to add three more cups of powdered sugar, one at a time, until the buttercream has come together and has a light texture.
  • Then, on low speed, mix in a quarter-cup of the cooled berry reduction. Taste-test the buttercream, and feel free to add more berry if you'd like.
  • Next, fit a piping bag with a large star or drop flower tip, and fill it with buttercream. Pipe a little swirl into each cookie cup, making sure that the cookie are cool so that your frosting doesn't melt.
  • Finally, carefully place some of your extra garnish berries into a sauce pan along with the last quarter-cup of powdered sugar and the water. Carefully stir the mixture together for a few minutes over medium heat, until a shiny glaze forms over your berries.
  • Let these berries cool a bit, and carefully place a few on top of each cookie cup. Sprinkle some powdered sugar over top to finish.
    Mini Berry Cookie Cups with sprinkling powdered sugar

Bon Appetite – Enjoy Your Mini Berry Cookie Cups!

These pretty little treats are great for a graduation party, backyard barbeque, Sunday brunch, or any occasion where a sweet, berry dessert would be welcomed (and, let me tell you, that is almost anywhere!)

Mini Berry Cookie Cup Title Image with cookies and piping bag

I can’t wait to hear how you like this recipe – be sure to leave me a comment below and let me know what you think!

And, if you’re interested in more great dessert ideas, be sure to check out my Chocolate Mocha Cupcakes (click here) or Peanut-Butter Cup Eclairs (click here).

Don’t forget to find me on Instagram so we can keep in touch, and be sure to tag me in any photos you post of your dessert creations! I love to see your works of culinary art.

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Take care, guys! Until next time…


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Mini Berry Cookie Cups title with berry garnish Mini Berry Cookie Cups Title with berry garnish



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