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Rainbow Sugar Cookie Cups

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  • Prep 20 min
  • Total 3 hr 0 min
  • Servings 8
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These festive rainbow sugar cookies do double duty as the bowl for your ice cream sundaes.
By Bree Hester
Created Feb 20, 2012
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can substitute miniature chocolate chips for the rainbow mix decors.
  • tip 2
    Fill the cookie cups with your favorite ice cream. You could also fill them with pudding or yogurt and fruit.

Nutrition

Nutrition Facts are not available for this recipe
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