Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.
pouch Betty Crocker™ sugar cookie mix
cup butter, softened
container Betty Crocker™ Whipped vanilla frosting
Holiday candies, as desired
Heat oven to 375ºF. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
Bake 9 to 11 minutes or until edges are light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 30 minutes. Remove from pan to serving plate.
Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Decorate cookie cups with candies.
Have only one mini muffin pan? Refrigerate the rest of the dough while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the dough, adding 1 to 2 minutes to the bake time.
Substitute peanut butter cookie dough for the sugar cookie dough for a tasty twist.
To do ahead, make cookie cups through step 2. Store covered up to two days at room temperature. Fill and decorate before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.