Description
These Sugar Cookie Pudding Cups combine freshly baked mini sugar cookie cups filled with colorful swirled instant cheesecake pudding for a fun and festive dessert perfect for parties or holiday treats.
Ingredients
Scale
Cookie Cups
- 1 package refrigerated sugar cookie dough, 16.5 ounces
Pudding Filling
- 1 box instant cheesecake pudding mix, 2.4 ounces
- 2 cups 2% milk, cold
- Red food coloring, 3-4 drops
- Green food coloring, 3-4 drops
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a mini muffin pan with non-stick cooking spray to prevent sticking.
- Form Cookie Balls and Bake: Pinch off pieces of sugar cookie dough to roll into 1-inch balls. Place each ball into the mini muffin pan cups until you have 24 balls. Bake for 10-12 minutes until lightly golden.
- Make Indents in Cookies: Remove the baked cookie cups from the oven and immediately create an indent in the center of each cookie using the back of a spoon to form space for the pudding filling.
- Cool Cookie Cups: Allow the cookie cups to cool completely while you prepare the pudding mixture.
- Prepare Pudding: In a medium bowl, whisk the instant cheesecake pudding mix with cold 2% milk for 2 minutes. Let it sit for 3 minutes to thicken.
- Color the Pudding: Divide the pudding equally into two small bowls. Add 3-4 drops of red food coloring to one bowl and 3-4 drops of green food coloring to the other. Stir each until well mixed, adding more drops if needed for vibrant colors.
- Prepare Pudding Bags: Spoon each colored pudding side by side into a large zip-top plastic bag, being careful to keep the colors separate to create a swirl effect when piped out.
- Fill Cookie Cups: Snip off a small tip from the corner of the bag and pipe the pudding mixture into the indent of each cookie cup in a swirling motion, filling all 24 cups evenly.
Notes
- Refrigerate leftover cookie cups in a single layer inside an airtight container for up to 2 days to maintain freshness.
- Use room temperature cookie dough for easier rolling into balls.
- For best swirl effect, keep puddings side by side in the piping bag without mixing.
- Serve chilled for a refreshing dessert experience.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 16g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
