Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.
Jelly Bean Flower Cookie Cups
- Prep Time 20 min
- Total 1 hr 30 min
- Ingredients 4
- Servings 36
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 1 container (1 lb) vanilla creamy ready-to-spread frosting
- 1 cup marshmallow creme
- Jelly beans, marshmallows, candy sprinkles, as desired
Instructions
-
Step1Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray. Cut cookie dough into 36 slices. Roll each slice into a ball. Place 1 cookie dough ball in each mini muffin cup. Bake 15 to 20 minutes or until golden brown.
-
Step2Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 20 minutes. Run knife around edges of cups to loosen; gently remove from pan.
-
Step3Meanwhile, in medium bowl, stir together frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off bottom corner of bag. Insert tip of bag into indent in each cookie cup; squeeze bag to fill opening, about 2 teaspoons per cookie cup.
-
Step4Decorate cookie cups with remaining ingredients, using photo as a guide.
Nutrition
110
Calories
4g
Total Fat
0g
Protein
18g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1g
- 5%
- Trans Fat
- 1 1/2g
- Cholesterol
- 0mg
- 0%
- Sodium
- 70mg
- 3%
- Potassium
- 5mg
- 0%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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