Description
Sugar Cookie Tacos are playful dessert tacos made with baked sugar cookie shells filled with whipped cream and fresh fruit.
Ingredients
Scale
- 1 16.5 ounce roll refrigerated sugar cookie dough
- 2 tablespoons granulated sugar
- 3/4 teaspoon cinnamon
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 2 cups chopped fruit
Instructions
- Preheat oven to 350°F (175°C) and wrap a rolling pin or paper towel rolls with foil to form taco molds
- Combine 2 tablespoons sugar and cinnamon in a small bowl
- Slice cookie dough into 12 pieces about 1/2 inch thick
- Press each slice into the cinnamon sugar mixture and place on a baking sheet
- Bake cookies until golden following package instructions
- Immediately remove cookies and drape over the foil wrapped molds to form taco shells
- Allow cookies to cool completely before removing
- Beat heavy cream and 3 tablespoons sugar together until stiff peaks form
- Fill each cookie shell with whipped cream and top with chopped fruit
Notes
- Shape cookies immediately while warm so they bend easily
- Use colorful fruits like strawberries blueberries or kiwi
- Assemble just before serving for the best texture
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg