48 ratings · 1.5 hours · Serves 60
This scratch-made sugar cookie is incredibly soft and perfectly sweet, thanks to real vanilla buttercream frosting. Choose whichever colors you’d like to frost your cookie with by using different shades of food coloring. Having at least two cookie sheets is helpful when making big batches of cookies. When one batch is finished baking, another is ready to go.
This scratch-made sugar cookie is incredibly soft and perfectly sweet, thanks to real vanilla buttercream frosting. Choose whichever colors you’d like to frost your cookie with by using different shades of food coloring. Having at least two cookie sheets is helpful when making big batches of cookies. When one batch is finished baking, another is ready to go.
1 Betty crocker candy sprinkles
1 Betty crocker gel food colors
2 1/2 cups Gold medal all-purpose flour
1 1/2 cups Granulated sugar
2 1/2 cups Powdered sugar
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When you’re short on time and in need of a crowd-worthy dessert, count on these 12 desserts that start with Betty Crocker sugar cookie mix and end with impressed guests.
When you’re short on time and in need of a crowd-worthy dessert, count on these 12 desserts that start with Betty Crocker sugar cookie mix and end with impressed guests.
When you’re short on time and in need of a crowd-worthy dessert, count on these 12 desserts that start with Betty Crocker sugar cookie mix and end with impressed guests.
What's Trending
- Prep 30 min
- Total 1 hr 20 min
- Servings 32
Need cookie tray sweets? Jump start a strawberries and cream sweet bite with a sugar cookie mix.
Ingredients
- 1 pouch Betty Crocker™ sugar cookie mix
- Butter and egg called for on cookie pouch
- 1 container (8-oz.) strawberry cream cheese spread
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 aerosol container (6.4 oz.) Betty Crocker™ decorating icing
- Betty Crocker™ candy sprinkles, if desired
Steps
1
Make cookie dough as directed on package. Roll dough into 32 (1-inch balls); place in greased muffin cups. Press each ball in bottom and up side of muffin cup. Bake at 350°F for 12 to 15 minutes or until edges just begin to brown. Cool 20 minutes. Remove from pan; cool completely.
2
Mix cream cheese, milk and powdered sugar with electric mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.
Tips from the Betty Crocker Kitchens
tip 1
If you only have one 12-cup mini muffin pan, shape all of the dough into balls. Fill the pan and cover the remaining balls to keep them from drying out. After baking, cool the muffin pan completely before refilling it with dough.
Nutrition
130 Calories, 6g Total Fat, 1g Protein, 17g Total Carbohydrate, 11g Sugars
Nutrition Facts
Serving Size: 1 Cookie TartCalories130Calories from Fat60
Total Fat6g10%
Saturated Fat3 1/2g17%Trans Fat1/2g
Cholesterol20mg7%Sodium115mg5%Potassium20mg1%Total Carbohydrate17g6%Dietary Fiber0g0%Sugars11g
Protein1gVitamin A4%4%Vitamin C0%0%Calcium0%0%Iron0%0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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