Cookie Cup Sundaes


I have wanted to make cookie cups ever since we posted How to Make Cookie Bowls. It’s a brilliant idea, and I’m completely jealous I didn’t come up with it! 😉 The kids were ecstatic when I told them we were going to embark on our own baking adventure: making cookie cups! They decided we should make cookie cup sundaes. We used Pillsbury Ready to Bake Sugar Cookies to make our cookie cups. It doesn’t get any easier than that. They’re pre-cut and ready to go. They also decided we would give these a festive holiday color scheme, a Christmas Cookie Cup Sundae if you will. We used mint chocolate chip ice cream {green} and topped them with bright red maraschino cherries.

I can tell you that these didn’t last long at all. They would be fantastic for parties — you could even make the cookie cups in advance and then fill them later. And of course you can customize these cups to your taste. Use your favorite ice cream and mix things up with nuts or even sprinkles for garnish!

Cookie Cup Sundaes

{makes 24 cookie cups}

16 ounces Pillsbury Ready to Bake Sugar Cookies
1.75 quart – mint chocolate chip ice cream
7 ounces whipped cream
24 maraschino cherries

1. Preheat oven to 350 degrees.

2. Spray a mini muffin pan with non-stick cooking spray. Place a cookie square into each muffin cup. Bake for 12-minutes until lightly golden.

3. Spray a shot glass with non-stick cooking spray. Gently press down in the middle of each forming a cup. Continue until all cups are formed. Allow cups to cool. Invert pan and cups should release.

4. To Assemble: using a small ice cream/cookie dough scooper, scoop 1 ball of ice cream into each cookie cup. Top each with a dollop of whipped cream and a maraschino cherry.

Thanks very much to Pillsbury for sponsoring this post and for providing Pillsbury products for me to have some fun with. Check out more posts in this campaign

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