Preheat your oven to the desired temperature on the cookie dough instructions, usually 325-350 degrees.
Start by spraying your muffin pan with nonstick baking spray.
Roll dough into a small ball, about 1 inch, press into your hand to flatten and then press into the muffin pan going up the sides. Tip – You can also use the bottom of a small shot glass to give you a perfect cup shape.
Repeat with the remaining dough until the muffin tin tray is full.
Bake for about 8-10 minutes, until the edges are slightly golden.
Allow to cool, then remove from pan and place on a cooling rack. I used a butter knife along the edges to help me get them out of the pan.
When ready to serve, place the cookie cups on a large serving platter or dish and fill with your toppings of choice. I used whipped cream and lemon curd and topped with fresh berries.