Bite into a delicious gluten free sugar cookie cup with whipped topping and gold sprinkles for Saint Patrick's Day! (GF, DF, soy free, nut free, vegan, egg free)
Preheat oven to 325 degrees. Lightly grease a mini muffin pan and set aside.
In a mixing bowl, beat together the butter and sugar until light and fluffy. (Approximately 2-3 minutes). Reduce mixer speed to low and stir in the flour, stirring until combined.
Place approximately one tablespoon of mix into each muffin tin and press your thumb into the center. Bake at 350 degrees for 12-15 minutes or until sugar cookie dough edges are lightly browned.
Remove muffin tin from pan and press thumb into the center of each muffin tin. Place muffin tin in the fridge or freezer to cool down completely.
While the cookies are cooling, prepare the whipped topping if using. In each cup pipe the whipped topping then sprinkle with sprinkles. Serve. Cups can be stored in the fridge for up to a day.
Video
Notes
Troubleshooting
Help! My gluten free sugar cookie cups lost their center during baking! As soon as you take them out of the oven, just place your thumb in the center of every cookie cup.
Do I use a mini muffin pan or full size muffin pan?Either is fine, but a mini muffin pan is pictured.
SubstitutionsYou are welcome to substitute dairy free butter for the butter in the recipe. We used Miss Jones Smart Sugar for the granulated sugar and used gluten free flour.