Sugar Cookie Tacos

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Easy, sweet and delicious! We love that you can make these with any fruit you want, and with either refrigerated or homemade cookie dough.
Prep Time: 20 minutes. Total Time: 35 minutes. Serves 12.

⅓ tub (1 lb.) Mary’s Mountain Roll-Out Cut‑Out Sugar cookie dough
5 tablespoons granulated sugar (divided)
¾ teaspoon cinnamon
1 cup LDF heavy whipping cream
2 cups fruit, chopped

Preheat oven to 350° F. Wrap a rolling pin in foil. In a small bowl, combine the 2 tablespoons of sugar and the cinnamon. Roll dough to ½ inch thick. Cut out 3 to 4” rounds. Press each cookie dough round into the cinnamon-sugar mix, then place on a baking sheet. There should be about 6 cookies per sheet, evenly spaced. Bake the cookies until golden brown (12‑15 minutes).

Immediately and gently remove cookies from the pan and drape over the foil wrapped forms. Press gently to mold the cookie to the roll. Allow to cool completely before removing.
In a medium bowl, beat the heavy cream and 3 tablespoons of sugar together on medium-high speed, until stiff peaks form. Fill each cookie with 2 tablespoons of the whipped cream and top with chopped fruit.