Shamrock Cookie Cups
Shamrock Cookie Cups are adorable St. Patrick's Day treats made with buttery sugar cookie cups filled with green vanilla pudding and topped with whipped cream and shamrock sprinkles. Perfectly portioned, festive, and party-ready.
Equipment
- 12-cup muffin tin
- mixing bowls
- hand or stand mixer
- wire cooling rack
- spoon or tart shaper
Ingredients
- 1 roll (16.5 oz) refrigerated sugar cookie dough (or homemade equivalent)
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold whole milk
- 3-6 drops green gel food coloring
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 2-3 tbsp shamrock sprinkles or green sanding sugar
Instructions
- Preheat oven to 350°F (175°C) and generously grease a 12-cup muffin tin.
- Divide sugar cookie dough into 12 equal portions and roll into balls.
- Place each dough ball into a muffin cup and press evenly along the bottom and up the sides to form a cup shape.
- Bake 12–15 minutes until edges are lightly golden. Immediately press centers gently with the back of a spoon to maintain the well shape.
- Cool in pan for 10 minutes, then carefully remove and cool completely on a wire rack.
- Whisk pudding mix and cold milk for 2 minutes until thickened. Add green food coloring and mix until evenly tinted. Chill 15–20 minutes.
- Beat heavy cream until slightly thickened. Add powdered sugar and vanilla; beat until stiff peaks form.
- Fill each cooled cookie cup with green pudding, spooning or piping evenly.
- Top with whipped cream and decorate with shamrock sprinkles.
- Refrigerate at least 30 minutes before serving.
Notes
For best texture, assemble 2–4 hours before serving. To prevent soggy cookie cups, brush the inside with a thin layer of melted white chocolate before filling and let it set completely.