Fireworks Cookie Cups

Blogger Jessica Walker from Little Miss Bossy shares a recipe for sugar cookie bites that are sure to add a bang to your Fourth of July celebration.

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Servings 24

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( 5 ) Ratings

5 Ratings

5 Stars 17%

4 Stars

3 Stars 17%

2 Stars

1 Stars 50%

Member Reviews ( 21 )

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ingredients 7
Prep Time 20 min
Total Time 45 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/2: cup butter, softened

4: cups powdered sugar

1/3: cup milk

1/2: teaspoon vanilla

: Red and blue food colors

: Red and blue candy sprinkles

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Directions

1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray. Scoop 1 tablespoon cookie dough into each muffin cup. Press dough in bottom and up side of each muffin cup, pressing slight rim above top.
2 Bake 10 to 13 minutes. Cool 10 minutes in pan. Remove to cooling rack to cool completely.
3 In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until well mixed. Gradually beat in milk and vanilla. Divide frosting evenly among 3 bowls. Tint 1 red and 1 blue. Leave the other white.
4 In large (16 inch) disposable decorating bag with star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from tip of bag. Do not mix colors together. Starting at outer edge of cookie cup and using constant pressure on bag, pipe frosting clockwise 3 rotations. Sprinkle with colored sprinkles. Store loosely covered.

EXPERT TIPS

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Expert Tips

You can also use ready-made frosting... just grab 2 containers to make sure that you have enough!

You can experiment for other occasions by trying different fun colors.

Nutrition Information

Review & Comments

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KMGreen12

report Posted Jul. 19, 2012 1:16 PM

I was very disappointed in this recipe. The cookie dough was all over the mini tins and they fell apart as I tried to remove them. Would love to know how they made the cookie cups-I tried it twice and needed to throw all the cookies away.

jcox_10

report Posted Jul. 8, 2012 1:27 AM

The store was out of the cookie dough roll, so I got the 24 squares package - worked perfect! My only issue with the icing was trying to keep the colors seperate. Makes for a lot of dirty dishes, but I plan to do this agian :) love the different ideas on the basic concept.

cookingcrafting

report Posted Jul. 6, 2012 2:54 PM

I printed this on July 2nd and this recipe has since been updated with vital info included. I stood and debated for quite some time wondering if the cookies would do their own thing and conform to the cups or if they had to be pressed in. The dough was much too sticky for pressing (should have floured the back of my scoop to press), then they went above the tops of the cups and ended up sticking. Cookie did not stick together and fell apart. Frosting was MUCH too wet. (Ease up on milk or add a ton more powdered sugar). All in all the outcome wasn't worth the time, effort or money. It was much

nturner63

report Posted Jul. 4, 2012 7:13 PM

Perfect just the way it is!

Bridgey21

report Posted Jul. 4, 2012 1:51 PM

I see alot of comments that the icing is too thin or runny. I haven't made these yet, but 1/3 cup milk seems to be alot. Try to add the milk 1 TBS at a time. (That's what I do when making my buttercream icing). Also, if these are going to be sitting out for any amount of time, you may want to try using water instead of milk (still 1 TBS at a time)