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Santa Hat Sugar Cookie Cups
Santa Hat Sugar Cookie Cups
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Prep Time:
35 minutes
Total Time:
1 hour 30 minutes
Delicious sugar cookie cups using Betty Crocker™ mix, topped with vanilla frosting and fresh strawberries for a seasonal twist.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Flour, butter and egg called for on cookie mix pouch for cutout cookies
  • 36 whole medium strawberries
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
  • Preheat the oven to 375°F. In a large bowl, combine cookie mix, flour, butter, and egg until a soft dough forms. Shape the dough into 36 (1 1/4-inch) balls and place them in 36 ungreased mini muffin cups. Use the end of a wooden spoon to press an indentation in the center of each ball.
  • Bake for 8 to 11 minutes until lightly golden. As soon as they come out of the oven, press a clean wooden spoon into the center of each cookie to create a 1-inch opening, wiping the spoon clean with a paper towel as needed. Let them cool in the pans for 10 minutes, then transfer to a cooling rack. Allow to cool completely for at least 30 minutes.
  • With a small paring knife, gently cut around the stem of each strawberry into the pale flesh underneath and remove it. Place the strawberries stem-end down on a paper towel-lined cookie sheet to dry. Repeat this process with the rest of the strawberries.
  • Transfer the frosting into a large resealable plastic bag and partially close it. Snip off a small corner of the bag. Fill each cookie cup with about 1 tablespoon of frosting from the bag. Top each cup with a strawberry, pressing down gently to create a hat brim. Finish by adding a dab of frosting on top of each strawberry for the pom-pom. Enjoy fresh or store covered in the fridge.