You’ll Love These Easy To Make Filled Sugar Cookie Cups

Serving 60 people

72 min


  • baking powder 1 1/2 teaspoon baking powder
  • brandy 1 tablespoon brandy
  • brown sugar 1 1/4 cups Simple Truth Organic Light Brown Sugar
  • butter 1 stick (8 tablespoons) Simple Truth Organic Unsalted Butter
  • eggs 2 large Simple Truth Organic Eggs (any variety)
  • fruit 1 (22-ounce) jar Private Selection Fruit Filling (either Tart Cherry and White Peach or Oregon Triple Berry)
  • gluten free all purpose flour 3 cups Simple Truth Organic Unbleached Flour or all purpose gluten free flour
  • ground cinnamon 1 teaspoon Simple Truth Organic Ground Cinnamon or Private Selection Ground Cinnamon
  • ground nutmeg 1/4 teaspoon Simple Truth Organic Ground Nutmeg or Private Selection Ground Nutmeg
  • mint Simple Truth Organic Mint, chopped for garnish
  • orange zest 1 teaspoon orange zest
  • salt 1 1/2 teaspoon salt
  • vanilla extract 2 teaspoons Simple Truth Organic Vanilla Extract
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How to make it

  1. In a stand mixer, beat butter for 30 seconds on medium.
  2. Add brown sugar, baking powder, salt, cinnamon, and nutmeg. Beat 10 seconds on medium. Scrape bowl and beat another 10 seconds on medium.On low, beat in eggs, vanilla, and orange zest. Then add in flour by the cupful until thoroughly mixed in.Form sugar cookie dough into a ball. Cover and chill dough for 30 minutes.If using cherry and peach fruit filling, puree in a food process or high speed blender to finely chop up any fruit pieces.
  3. Add brandy, cinnamon and nutmeg to fruit filling and stir until thoroughly blended.Preheat oven to 350 degrees F.Coat 1 1/4-inch mini cupcake pan with cooking spray.
  4. Remove dough from refrigerator. Using a small cookie dough scooper, scoop enough sugar cookie dough to make 1 1/4-inch balls.
  5. Place balls into prepared cupcake/muffin pans and flatten. Then take the back of a round teaspoon measuring spoon to press the dough into a cup.
  6. Bake 10 to 12 minutes at 350 degrees F until the edges of the sugar cookie cups begin to brown.
  7. Remove mini cupcake/muffin pans from oven and quickly re-press the back of a round teaspoon in the center of each cookie cup. (Be careful not to burn yourself.)
  8. Let the cookie cups cool in the pans for 10 to 15 minutes. Run a small knife around the edge of each cookie cup to release it from the pan, if needed. Cool completely on wire racks.
  9. Place fruit filling in a piping bag or a resealable plastic baggie with a hole snipped from one corner. Squeeze fruit filling into each sugar cookie cup.
  10. Garnish with chopped mint and serve. Refrigerate any leftover filled sugar cookies.