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Apple Yogurt Cookie Cups
Apple Yogurt Cookie Cups
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Prep Time:
30 minutes
Total Time:
1 hour 35 minutes
Delicious bite-size Apple Yogurt Cookie Cups, with streusel topping. Perfect treat for a cozy fall day!
Ingredients:
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 1/3 cup packed light brown sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter
  • 1 cup (1 1/2 six-ounce containers) Yoplait® Light apple fritter yogurt
  • 1/2 container (8 oz) frozen whipped topping, thawed
Instructions:
  • Preheat oven to 375°F and generously spray 24 mini muffin cups with cooking spray.
  • Combine 2 3/4 cups of flour, baking soda, and baking powder in a large bowl, whisk until fully mixed. In a separate medium bowl, use an electric mixer to beat 1 cup of butter and granulated sugar until light and fluffy. Then mix in vanilla and egg.
  • Combine the flour mixture with the butter mixture until a dough forms. Roll the dough into 1-inch pieces and gently press each piece into a muffin cup, creating a small indentation on the top of each piece of dough.
  • Bake for 10 to 15 minutes until golden brown. If indentations are gone, gently press down the center of each cookie cup with the back of a shot glass. Let them cool in the pan for 10 minutes, then use a butter knife to carefully transfer the cookie cups from the muffin tin to a cooling rack. Allow them to cool completely.
  • Lower oven temperature to 350°F. Combine brown sugar, 1/4 cup flour, and cinnamon in a small bowl. Using a pastry blender or fork, blend in 3 tablespoons of butter until the mixture resembles coarse crumbs. Press the streusel mixture onto the bottom and up the sides of an ungreased 9-inch glass pie plate.
  • Bake for around 10 minutes until edges turn golden brown. Allow to cool briefly. Use a fork to break into small pieces. Set aside to cool completely, roughly 30 minutes.
  • Combine yogurt with whipped topping in a large bowl. Fill cooled cookie cups with the filling and sprinkle streusel on top. Refrigerate before serving.

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