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Santa Hat Sugar Cookie Cups

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Santa Hat Sugar Cookie Cups
  • Prep 35 min
  • Total 1 hr 30 min
  • Servings 36
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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.
Updated Jul 18, 2017

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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, use strawberries with similar size and shape.
  • tip 2
    To ensure success of this recipe, completely remove stem and hull of each strawberry and dry completely, in order to not color the frosting.
  • tip 3
    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.
  • tip 4
    If using 20% more cookie mix (21 oz size), make dough as directed on pouch for cutout cookies.

Nutrition

140 Calories, 5g Total Fat, 1g Protein, 21g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Cookie Cup
Calories
140
Calories from Fat
50
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.
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