Go Back

Patriotic Sugar Cookie Cups

No ratings yet
Kierste Wade | Old Salt Farm


  • Sugar Cookie Mix, I use Betty Crocker
  • Sprinkles
  • 4 c. powdered sugar
  • 1/2 c. shortening, NOT butter shortening
  • 1/2 c. butter
  • 1-2 T. heavy cream/half & half/whole milk
  • 1 tsp. vanilla
  • dash salt


  • Mix up the sugar cookies according to package directions, OR make your own sugar cookie recipe.
  • Spray a mini muffin tin with cooking spray (I like Baker's Joy for baking!), and preheat the oven to 375 degrees, or 350 for dark or nonstick pans.
  • Press cookie dough firmly into each tin, onto the sides and bottom. Bake for 9-11 minutes, or until cookie cups are lightly brown. Cool completely, then remove from muffin tin.
  • While the cookie cups are baking, make your frosting! Add the shortening and butter to the powdered sugar, and beat while slowly adding the milk or cream. Start with just a tablespoon, then if it's too thick, add another tablespoon. Add the vanilla and salt, then beat on high for a minute or so until the frosting is thick and creamy.
  • When the cookie cups are cool, add the frosting to a sandwich bag, push it to one corner, then snip off the corner of the bag. Pipe frosting into each cookie cup and top with sprinkles!
  • Refrigerate until ready to serve!
PIN THIS RECIPE FOR LATER! @oldsaltfarm or tag #oldsaltfarm!