Sugar Cookie Cups

Customize these easy cookie cups with one of six different delicious fillings. Make a big batch, and these Christmas cookies are sure to please everyone at your holiday gathering.

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  • Makes: 64 servings
  • Serving Size: 1 unfilled cookie cup
  • Makes: 64
  • Prep: 1 hr
  • Bake: 10 mins 350°F per batch
  • Cool: 5 mins

Sugar Cookie Cups

Directions

  1. Coat 1 3/4-inch muffin cups with cooking spray. In a large bowl beat butter with a mixer on medium 30 seconds. Beat in sugar, baking powder, and salt, scraping bowl as needed. Beat in eggs, vanilla, and, if desired, orange zest. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough 30 minutes or until easy to handle.
  2. Preheat oven to 350 degrees F. Shape dough into 1 1/4-inch balls. Press dough balls into bottom and up sides of prepared muffin cups.
  3. Bake 10 to 12 minutes or until edges are lightly browned. Repress the centers with the rounded side of a measuring spoon. Let cool in pans 5 minutes. Remove cups from pans and cool completely on wire racks. Add desired fillings.

From the Test Kitchen

Rocky Road Cookie Cups:

Place one 13-ounce jar marshmallow creme in a resealable plastic bag with a hole snipped from one corner. Squeeze marshmallow creme into each cookie cup. Drizzle with chocolate ice cream topping; sprinkle with chopped peanuts.

Per cookie cup: same as above except 93 cal., 63 mg sodium, 15 g carb., 8 g total sugar

Cherry-Almond Cookie Cups:

Prepare cookie cups as directed, using the almond extract option. In a small bowl beat 1/2 cup heavy cream, 4 tsp. sour cream, 1 Tbsp. sugar, and 1/4 tsp. vanilla with a mixer on medium until soft peaks form. Fill each cookie cup with 1 tsp. cherry preserves. Top with whipped cream mixture and toasted sliced almonds.

Per cookie cup: same as above except 97 cal., 4 g total fat (2 g sat. fat), 16 mg chol., 58 mg sodium, 14 g carb., 8 g total sugar, 3% Vitamin A, 1% Vitamin C,

Lemon Fluff Cookie Cups:

Place 1/2 of a 10-oz. jar lemon curd in a medium bowl and stir until smooth. In a separate bowl beat 1/2 cup heavy cream with 1 Tbsp. powdered sugar until soft peaks form. Gently fold whipped cream into lemon curd. Spoon or pipe into cups. Sprinkle with lemon, orange, and/or lime zest.

Per cookie cup: same as above except 79 cal., 4 g total fat, 17 mg chol., 57 mg sodium, 10 g carb., 6 g total sugar, 1% Vitamin C,

Chocolate-Peppermint Mousse-Cookie Cups:

Fill a large bowl with ice and water. Place a slightly smaller bowl in the large bowl with ice water to make an ice bath. In a small saucepan heat and stir 6 oz. semisweet chocolate, chopped, and 1/2 cup water over medium heat until chocolate is melted. Remove from heat; stir in 1/2 tsp. vanilla and a few drops peppermint extract (mixture may appear grainy). Pour chocolate mixture into the smaller bowl in ice bath. Whisk 2 to 3 minutes or until thickened. Fold in 1/4 of an 8-oz. container frozen whipped dessert topping, thawed. Pipe or spoon filling into cups. If desired, sprinkle with crushed peppermint candies.

Per cookie cup: same as above except 80 cal., 4 g total fat,10 g carb., 6 g total sugar

Chocolate Hazelnut-Espresso Cookie Cups:

Spoon a heaping teaspoon chocolate-hazelnut spread into each cup (you will need two 13-oz. jars). Sprinkle with chopped chocolate-covered espresso beans.

Per cookie cup: same as above except 119 cal., 6 g total fat (3 g sat. fat), 14 mg chol., 59 mg sodium, 14 g carb., 10 g total sugar, 2 g pro., 2% calcium, 3% iron

Caramel-Cashew Cookie Cups:

In a medium bowl beat 8 oz. cream cheese, softened, and 2 Tbsp. packed brown sugar with a mixer on medium until light and fluffy. Slowly beat in 2/3 cup caramel ice cream topping until smooth. Fold in 1 cup chopped roasted, salted cashews. Spoon into cookie cups. If desired, drizzle with additional caramel ice cream topping and sprinkle with additional chopped cashews.

Per cookie cup: same as above except 101 cal., 5 g total fat (3 g sat. fat), 17 mg chol., 89 mg sodium, 12 g carb., 7 g total sugar, 3% Vitamin A, 2% calcium

To Store:

Layer unfilled cookie cups between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Fill cookie cups just before serving.

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Nutrition Facts (Sugar Cookie Cups)

  • Per serving:
  • 65 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 13 mg chol. ,
  • 55 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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