Santa Hat Sugar Cookie Cups Recipes
SANTA HAT SUGAR COOKIE CUPS
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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 4
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 85 mg, Sugar 14 g, TransFat 0 g
SANTA HAT COOKIES
This easy, festive way to decorate cookies is a great opportunity to get your kids involved in the baking action.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use 2-inch round cutter to cut out 24 cookies. Place cookies on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet; remove to cooling rack to cool completely, about 30 minutes.
- Dip top one-third of each cookie into melted candy coating. Place dipped cookies on waxed paper-lined surface. Sprinkle three-fourths of the coating with red sprinkles, leaving small border of white at bottom to look like a hat. Place marshmallow on side of each hat. Allow to set completely, about 1 hour.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 10 g, TransFat 1 g
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- Add Red Food Coloring to the finished Sugar Cookie dough. Roll out the cookie dough as you would for traditional sugar cookies, however you want the rolled out dough to be on the thinner side. Use a round cookie cutter to cut out some circles.
- Lay the cookie dough circles onto the top of an opening in a mini muffin tin. Press the center of the cookie dough down and mold it around the inside of the cup of the muffin tin.
- Bake the cookie cups in a 350 degree oven for 6-8 minutes. You don't want the edges or the outside of the cookie cup to get too dark so watch the cookies carefully and take them out before they start browning.
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