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Tag Archives: refrigerated cookie dough recipe

Lemony Ginger Snap Cups

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Creamy lemon pie inside of a chewy gingersnap cookie cup! A perfect summer treat!

I am usually several week to months ahead in this blog. In January I am thinking about Easter, at Halloween I am baking Christmas cookies. But today- I am behind! Goodness, I’ve had such a busy spring and summer. I was 2 months ahead and now I’ve got nothing planned for the coming weeks. All that to say- I needed something SO easy and quick this week. These are a perfect recipe for easy and quick! ūüôā

They don’t LOOK easy and quick- but 30 minutes, including baking time, is all you’ll need! Love it!

Here’s how we made them: (printable recipe here)

INGREDIENTS: 

  • One tube of refrigerated sugar cookie dough
  • About 3 cups of gingersnaps cookies (you’ll need 2 cups of them crushed)
  • One can of lemon pie filling
  • One container of Cool Whip (or make your own whipped cream if you prefer)

DIRECTIONS:

  • Preheat the oven to 350F degrees.
  • In a large mixing bowl, use clean hand to knead together 1 and 1/2 cups of cookie crumbs with the refrigerated cookie dough.¬†
  • Divide evenly into 12 muffin tins and press into bottom.¬†
  • Bake for 16- 20 minutes.
  • Use a tart shaper or a wooden spoon to press the centers in, forming a cookie cup (photo below is from an earlier cookie cup recipe, but shows how you should shape the cups. It is easier if you shape them in the tin and allow them to cool, which is not what the photo shows- sorry!).
  • Allow cup to cool completely and use a small knife to pop each cookie cup out of the tin.
  • Spoon or pipe lemon pie filling into each cookie cup.

  

  • Top with cool whip (I used a zip-top bag, fitted with a piping tip, to pipe mine on in swirls).¬†
  • Sprinkle remaining crumbs on tops.¬†
  • Keep ¬†covered and refrigerated until serving.¬†
  • Enjoy!

My thoughts: Easy and delicious! The ginger snap crust is a perfect combination with that lemon filling! Delicious summer flavor combination. I hope you get a chance to try these!!  Enjoy! ~r

Other fun summer recipes on Easybaked (click on a photo to see the recipe):

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Seven Layer Cookie Cups

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Confession: ¬†I’ve never had or made 7 layer bars. ¬†But ever since I created the salted caramel cookie cup recipe, my friend Dawn (and her husband Rex!) have been asking me to try a cookie cup filled with 7 layer bar ingredients.

Now that I’ve tried them, I am in¬†love with 7 layer bars. ¬†The bars are very easy to make and there are tons of recipes online for them. ¬†There are many variations of ingredients, but I made my cups with Dawn’s favorites. ¬†The cups are a little more time consuming than plain bars– but very, very fun! ¬†The cookie cup holds all the yummy ingredients together and adds a dense sweet layer to the typical bar recipe.

INGREDIENTS:

  • 1 tube of refrigerated sugar cookie dough
  • 1c. of finely crushed graham cracker crumbs
  • 1/2 c. chopped pecans
  • 1c. semi-sweet chocolate chips
  • 1/4c. butterscotch chips
  • 1c. shredded coconut
  • 1 can of sweetened condensed milk

(yep, thats 7 ingredients!)

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Using clean hands, knead together graham cracker crumbs and cookie dough until all crumbs are incorporated.
  • Divide dough evenly among 12 (standard size) muffin cups.
  • Bake at 350 degrees for 12 to 14 minutes
  • Press centers of baked cookies in, forming a cup. I use a mini tart shaper for this and it makes it SO easy- you can use the end of a wooden spoon too, if you want. ¬†The inside of the cookies might still be a little undercooked at this point — that is ok!
  • Layer the remaining dry ingredients in each cookie cup, saving some coconut aside.
  • Place sweetened condensed milk in a zip top bag, clip a corner and drizzle the condensed milk into each cup over and around all the ingredients. ¬†I went to each cup twice, as the liquid seeped down into all the layers there was room for more on top.
  • Sprinkle top with shredded coconut and place back in the oven at 350 degrees for about 10-15 minutes. ¬†Watch for your coconut to brown on top– that is your cue to pull them out!
  • Cool completely in pan. ¬†
  • Use a small knife to run around edge of each cup and pop it out of pan when cooled.

My thoughts: ¬†I love them! ¬†You could experiment with ingredient variations to this if you don’t like nuts or coconut for example. I like them as is. ¬†Since I’d never had a 7 layer bar, I was depending on Dawn and Rex to judge the taste- they give them a thumbs up! ¬†If you want gooey chocolate and coconut then this is YOUR dessert! ¬†Enjoy!


Pecan Pie Cookie Cups

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!

INGREDIENTS:

  • One tube of Pillsbury Refrigerated Sugar Cookie Dough
  • About 2 cups of pecan halves
  • 2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
  • 1 T. corn syrup
  • 1/4 c. heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
  • Press into bottom and sides of cup (I use a Mini Tart Shaper )
  • Place one pecan half in the bottom of each cup.
  • Chop one cup of pecan halves into tiny pieces.
  • Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
  • Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
  • Top with another pecan half
  • Bake at 350 degrees for about 16-18 minutes.
  • Allow cups to cool completely in pan.
  • Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts: ¬†I usually love my experiments…but I didn’t really like these (just being honest here…) ¬†My friends and co-workers LOVED them though… ¬†I think I just needed milk chocolate instead of the bittersweet. ¬†I need my sweet! ¬†These were a huge hit though- so the bittersweet apparently works for most people. ¬†ENJOY!!

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