Pink Champagne Buttercream Cookie Cups

Blogger Arlene Cummings of Cooking With Sugar turns Pillsbury® Ready to Bake!™ refrigerated sugar cookies into elegant Pink Champagne Buttercream Cookie Cups that are perfect for any wedding or engagement party.

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  • prep time 15 min
  • total time 30 min
  • ingredients 6
  • servings 24
 

Ingredients

Cups

1
package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies

Champagne Buttercream

1
cup butter, softened
3
cups powdered sugar
1/4
cup pink champagne
1
to 2 drops red food color

Decorations

White candy sprinkles, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
  • 4 In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.
  • 5 Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.
  • 1 Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
  • 2 Remove cookie dough rounds from tray. Place 1 cookie dough round in each muffin cup. Bake 12 to 15 minutes or until light golden brown.
  • 3 Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation. Remove cookies from muffin cups onto cooling rack. Cool while making Champagne Buttercream.
  • 4 In medium bowl, beat butter with electric mixer on high speed until soft peaks form. Gradually add powdered sugar while beating 1 to 2 minutes. Add champagne and enough food color to create pink champagne buttercream; beat 1 to 2 minutes until stiff peaks form.
  • 5 Fill each cooled cookie cup with about 1 tablespoon champagne cream. Decorate tops with candy sprinkles.

EXPERT TIPS

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Expert Tips

For a more finished looking dessert, pipe frosting from a decorating bag into the cups.

Sparkling grape juice can replace the champagne for a nonalcoholic version of the buttercream.

Nutritional information

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