Sugar Cookie Tarts

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  • 1 package (17.5 ounces) sugar cookie dry mix, plus ingredients called for (butter and egg)
  • 1 8 ounce block full-fat cream cheese, softened
  • 1/2 cup full-fat sour cream
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Strawberries, hulled and diced
  • Kiwi, peeled and diced
  • Clementines, peeled and sliced or diced


  1. Heat oven to 375 F.
  2. Grease a mini-muffin tin, set aside.
  3. Prepare sugar cookie mix as directed on the package. Use a small cookie scoop to portion 1-inch balls of dough and then, using your hands, roll each ball until smooth.
  4. Place each dough ball into the muffin well and press down slightly with your fingers to indent the center of the cookie dough.
  5. Bake for 8-10 minutes or until the edges are golden. Remove from the oven and press down on the center of each cookie cup with the back of a 1/2 teaspoon measuring spoon to create a deep well. Let cool and remove from the pan.
  6. For the filling, combine the softened cream cheese, sour cream and powdered sugar in a large bowl and cream together with a hand mixer. Once combined, add the vanilla extract and mix again until smooth.
  7. Pipe or spoon the filling into the cooled sugar cookie cups. Top with fresh fruit.
  8. Store in the refrigerator until ready to serve.