This July 4th my family saw more firework shows than we have ever in the past. We usually go to one or two shows around the area but this year we went to four. Each of the small towns, including ours, had their own Independence Day events throughout the week leading up to July 4. The shows were all amazing and a few included concerts including one that brought back some memories. The rock group, 38 Special performed a free concert and it was amazing.
With all of the firework shows plus my summer class kicked off with a bang, I was scrambling to find a quick dessert for our holiday cookout. It had to be quick, easy, and something that appealed to each of us just as the meal I was planning to serve. I saw the Pillsbury™ Ready To Bake Sugar Cookie Dough in the store and knew exactly what to make. You can use the sugar cookie dough that comes in a roll, too. Just use about one tablespoon of dough per mini muffin tin.
These little sugar cookie cups are easy to bake and truly your options to fill them are endless: frosting, custard, fruit, and more. Frosting was going to be my easy way to a yummy dessert this time but the custard is pretty great too. Armed with those two ingredients and the festive sprinkles I had at home, I was ready for this holiday in a flash.
- 1 package Pillsbury™ Ready To Bake Sugar Cookie Dough 16 oz
- 1 can of white frosting
- red white, and blue sprinkles
- Heat oven to 350 degrees. Spray 24 mini muffin cups with cooking spray.
- Place one cookie dough square into each muffin cup.
- Press dough in bottom and up side of each muffin cup, pressing slight rim above top.
- Bake 10 to 13 minutes. Cool 10 minutes in pan. Remove to cooling rack to cool completely.
- In a disposable decorating bag (or use a large resealable plastic bag) with a star tip, spoon frosting into bag.
- Fill each cup with frosting, top with sprinkles. One can of frosting will be enough for 24 cookies.