These Holiday Sugar Cookie Cups are an easy, festive treat made with a sugar cookie mix, a simple two tone swirl of frosting, and plenty of holiday sprinkles. They bake into soft, bite sized cookie cups that are perfect for cookie trays, gifting, or bringing to holiday gatherings.
Sugar cookie cups use a simple shape, bake, and fill method that looks impressive but takes very little effort. The dough is shaped into small balls, baked in mini muffin cups, and pressed in the center to form the cup. Once cooled, they get piped with vanilla frosting and finished with sprinkles for a fun pop of color.
What You’ll Need
- 1 pouch 17.5 oz Betty Crocker Sugar Cookie Mix
- Butter and egg as listed on the package for drop cookies
- 1/4 cup red, green and white sprinkles, plus extra for sprinkling on top
- Cooking spray
- 1 tub 16 oz Betty Crocker Rich and Creamy Vanilla Frosting
How to Make Them
- Heat oven to 375°F and spray 36 mini muffin cups with cooking spray.
- In a large bowl, mix the cookie mix, softened butter, and egg until a soft dough forms. Stir in 1/4 cup sprinkles.
- Use a small cookie scoop (about 1 to 1 1/4 inch) to portion the dough into 36 balls. Place one ball in each muffin cup and press a small indentation in the center using the end of a wooden spoon or dowel.
- Bake 8 to 10 minutes until lightly golden brown. Immediately press the wooden spoon end into each cookie again to form a 1-inch opening.
- Cool in the pan for 20 minutes. Loosen edges with a small knife if needed and transfer cookie cups to a cooling rack. Cool completely for at least 30 minutes.
- Fill a piping bag with vanilla frosting and pipe about 2 heaping teaspoons into each cookie cup. Top with remaining sprinkles.
Tips & Tricks
Easy Piping Bag Fill: Place the piping bag in a cup and fold the top over the rim to keep it upright while scraping in frosting with a spatula.
Consistency is Key: Use a small cookie scoop to portion the dough for consistent size and faster work.
- Holiday Flair: Change up the sprinkles to match the holiday or seasonal theme.
Holiday Sugar Cookie Cups
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- Butter and egg as called for on the package for drop cookies
- 1/4 cup plus 2 teaspoons red, green, and white candy sprinkles
- Cooking spray
- 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- Extra 2 teaspoons candy sprinkles for topping
- ature.
Instructions
- Preheat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
- In a large bowl, mix the cookie mix, softened butter, and egg until a soft dough forms. Stir in 1/4 cup of the sprinkles.
- Use a small cookie scoop (about 1 to 1 1/4 inches) to portion the dough into 36 balls. Place one ball in each muffin cup and press a small indentation in the center with the end of a wooden spoon.
- Bake 8 to 10 minutes, until lightly golden brown. Immediately press the wooden spoon end into each cookie again to form a 1-inch opening.
- Cool in the pan for 20 minutes. Loosen edges with a small knife if needed and transfer cookie cups to a cooling rack. Cool completely for at least 30 minutes.
- Fill a piping bag with frosting. Place the bag in a large cup and fold the top over the rim to keep it upright while scraping in frosting with a spatula. Pipe about 2 heaping teaspoons of frosting into each cookie cup and top with the remaining sprinkles.
Notes
Source: https://www.bettycrocker.com/recipes/holiday-sugar-cookie-cups/b55edf3a-ec33-47b3-961d-d4a9fe15e382
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It's always nice to have one or two semi-homemade cookie recipes on hand to whip up when on a time crunch.
ReplyDeleteSuch a cute idea! There are so many creative ways to fill these cups too!
ReplyDeleteSo festive! And a great way to use up some sprinkles...which you know I always have way too many of!!!
ReplyDeleteThese are so fun! I love the holiday colors.
ReplyDeleteHow fun! I can think of so many things to do with these!
ReplyDelete