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Rainbow Sugar Cookie Cups

Blogger Bree Hester of Baked Bree bakes delicious rainbow sugar cookies that double as the bowl for your ice cream sundae!

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  • Prep Time 20 min
  • Total Time 3 hr 0 min
  • Servings 8

Ingredients

1/4
cup butter, softened
1/4
cup shortening
2/3
cup sugar
1/2
teaspoon vanilla
1
egg
1 1/2
cups all-purpose flour
1/2
teaspoon salt
1/4
teaspoon baking powder
1/4
cup Betty Crocker™ Decorating Decors rainbow mix decors

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In large bowl, beat butter, shortening and sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg. On low speed, beat in flour, salt and baking powder until well combined. Beat in decors. Wrap dough in plastic wrap. Refrigerate 2 hours.
  • 2 Heat oven to 375°F. Place regular-size muffin cup pan upside down on cookie sheet. Spray pan with cooking spray.
  • 3 On work surface with rolling pin, roll dough until 1/8-inch thickness. With 4-inch round cutter, cut 8 rounds from dough. Place each dough round over muffin cup, smoothing dough and fixing any holes or cracks.
  • 4 Bake 10 to 12 minutes or until light golden brown. Cool cookie cups on muffin pan 10 minutes. Gently remove cookie cups from pan to cooling rack. Cool completely, about 15 minutes.

EXPERT TIPS

Expert Tips

You can substitute miniature chocolate chips for the rainbow mix decors.

Fill the cookie cups with your favorite ice cream. You could also fill them with pudding or yogurt and fruit.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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