• Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Serves: 48

Pumpkin Basket Sugar Cookie Cups

  • Recipe Submitted by on

 Ingredients List

  • • 2 ¾ cups Flour
  • • 1 tsp Baking Soda
  • • ½ tsp Baking Powder
  • • 1 cup Butter, softened
  • • 1 ¼ cup Sugar
  • • 1 Egg
  • • 1 tsp Vanilla Extract


• Preheat oven to 350˚.
• Grease mini muffin pans (for 48 cups).
• In a small bowl combine flour, baking soda and baking powder; set aside.
• Beat sugar and butter with a mixer until light and fluffy, about 3 minutes. Scrape the bowl sides at least once during mixing.
• Beat in egg and vanilla.
• Slowly add flour mixture to the sugar mixture until well blended.
• Roll into 1″ balls, place in muffin tin and using a pastry tart shaper, push into tins. If you don’t have a tart shaper, you can use the back of a “half circle” tablespoon.
• Bake 8-10 minutes at 350˚, until cookies are golden brown.

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