What are you planning for this July 4th? You can bet that my kids will be marching in the neighborhood parade, munching on hamburgers, hot dogs, and clams. But, they will also enjoy one of these fabulous Berrylicious Cookie Cup Sundaes. They're easy to make and they taste heavenly. So, forget the traditional recipes and go for something bigger and better like this … your guests (and your kids!) are sure to be impressed!

Ingredients

• 1 package pre-made sugar cookie dough (should yield 24 cookies)
• 2 quarts strawberries, washed
• 2 tablespoons granulated sugar

• ½ gallon vanilla bean ice cream
• muffin tin

Instructions

1.
Preheat oven to 350 degrees.
2.
You will need a 24-slot nonstick mini muffin tin. Divide the cookie dough into 24 pieces and place one piece into each mini-muffin cup.

3.
Once the oven is preheated, bake the dough for 12 - 15 minutes, until golden on the edges and cooked through. The center will indent slightly.

4.
Remove from the oven and let cool. Once cooled, remove the cookie cups from the pan and set aside until ready to use.
5.
Hull and quarter the strawberries. If desired, you can chop them as well.
6.
Place the berries into a small bowl. Sprinkle with sugar and mix well. Let the berries sit for at least 10 minutes.

7.
Prepare 12 plates.
8.
Use an ice cream scoop to scoop out 12 vanilla ice cream balls, and place one on each of the 12 plates. Flank the ice cream with 2 cookie cups. Then, scoop 1 - 2 heaping tablespoons of strawberries over the ice cream.
9.
Serve immediately.

Tips

• Make ice cream cuppies instead! Use a mini cookie/ice cream scoop to dish out 1-2 tablespoon balls of vanilla ice cream and top each cookie with one. Serve with strawberries on the side or just top with a cherry.
• Want it to be red, white and blue? Toss some blueberries onto the dessert too.
• You can cook the cookies up to a day in advance. Be sure to store them in an airtight container.