Decked the Cookie Cups: A Festive Treat

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 24-cup mini muffin tin or line with paper liners.
2. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Roll dough into 1-inch balls and press one into each mini muffin cup, forming a small well in the center.
7. Bake for 8-10 minutes, or until the edges are lightly golden. If using a regular muffin pan, bake for 12-15 minutes.
8. Remove from the oven and immediately use the back of a small spoon or a tart shaper to re-press the well in the center of each cookie cup. Let cool completely in the tin before carefully removing.
9. While the cookie cups cool, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth.
10. Add milk, one tablespoon at a time, until the filling reaches a smooth, pipeable consistency.
11. Spoon or pipe the cream cheese filling into the cooled cookie cups.
12. Decorate generously with assorted sprinkles and edible decorations before serving.

Tips

• Ensure your butter and cream cheese are at room temperature for a smooth, lump-free batter and filling.
• Don't overmix the cookie dough; it can lead to tough cookies. Mix until just combined.
• For easier removal and cleanup, use mini paper liners in your muffin tin. If you don't have them, grease the tin thoroughly.
• Get creative with your decorations! Use seasonal sprinkles, chocolate chips, mini candies, or a drizzle of melted white chocolate.
• Store the decorated cookie cups in an airtight container in the refrigerator for up to 3 days. Bring to room temperature slightly before serving for best flavor.