Ingredients

The following ingredients have 4 Servings
  • Sugar Cookie Cups
  • 3 cups all-purpose flour (spooned in & leveled- not scooped)
  • 1 tsp baking powder
  • 1 cup butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Filling
  • 2 cups ricotta cheese
  • 3 tbsp whipped topping
  • 1/2 cup confectioners sugar
  • 1 tsp vanilla extract
  • *Caramel to drizzle (I like to use a squeeze bottle)
  • *Large sea salt for sprinkling

Instruction

  • Cookies
  • In a small bowl whisk together flour & baking powder - set aside
  • In mixer bowl beat butter until soft
  • Add sugar & mix well
  • Add egg- mix again
  • Add vanilla
  • Add flour & mix until dough begins to clump together
  • Roll dough into a ball & wrap with plastic wrap- refrigerate 1 hour
  • Once dough has chilled, preheat oven to 350 degrees
  • Pull off pieces of dough & roll into balls- then press into the wells of your muffin tin pan making the cup shape
  • Bake 12-15 minutes & allow to cool in pan before removing
  • To remove you can slide a butter knife along the side- they should pop right out
  • Filling
  • Whisk ricotta in large bowl until smooth
  • Add in confectioners sugar & vanilla & whisk until combined
  • Fold in whipped topping
  • Assemble
  • Do not assemble until ready to serve as the filling will start to soften the cookie cup.
  • Once ready to serve spoon about a tablespoon of your filling into the cookie cup
  • Drizzle with caramel & sprinkle with salt
  • Enjoy