MENU
  • Print
    3K
  • Save
    602
  • Pinterest
    448
  • Email
    145
  • Facebook
    144

Santa Hat Sugar Cookie Cups

santa hat sugar cookie cups Dessert
Santa Hat Sugar Cookie Cups
  • Prep 35 min
  • Total 1 hr 30 min
  • Servings 36

Sweet and simple sugar cookie cups, made easy with Betty Crocker™ cookie mix, get all dressed up for the season with vanilla frosting and fresh strawberries. MORE+ LESS-

July 18, 2017
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
36
whole medium strawberries
1
container Betty Crocker™ Rich & Creamy vanilla frosting

Steps

Hide Images
  • 1
    Heat oven to 375°F. In large bowl, mix cookie mix, flour, melted butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
  • 2
    Bake 8 to 11 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
  • 3
    Using small paring knife, for each strawberry, carefully cut around stem into pale flesh underneath, and remove. Place strawberry stem-end down on paper towel-lined cookie sheet to dry. Repeat with remaining strawberries.
  • 4
    Spoon frosting into large resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 1 generous tablespoon per cookie cup. Place stem end of strawberry on each frosting-filled cookie cup, and press down slightly so frosting becomes a brim for hat. Pipe a small dab of frosting on tip of each strawberry for pom-pom. Serve immediately, or store loosely covered in refrigerator.

  • For best results, use strawberries with similar size and shape.
  • To ensure success of this recipe, completely remove stem and hull of each strawberry and dry completely, in order to not color the frosting.

Expert Tips

  • Have only one mini muffin pan? Refrigerate rest of dough while baking first batch. Cool pan about 10 minutes, then bake rest of dough, adding 1 to 2 minutes to bake time.
  • If using 20% more cookie mix (21 oz size), make dough as directed on pouch for cutout cookies.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie Cup
Calories
140
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
85mg
4%
Potassium
35mg
1%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment