Christmas Sugar Cookie Pudding Cups

What would the holidays be without sugar cookies? This year, why not try something different? Shape your cookie dough into cups, bake, and then fill with creamy cheesecake pudding. Voila! Adorable sugar cookie cups!

For more cookie cup recipes, try our Reese’s Peanut Butter Cup Cookies and Banana Cream Cookie Cups.

Take things one step further by coloring your pudding with red and green food coloring to make them more festive for the holiday.

Chances are everyone will love these so much you’ll be switching the pudding color up to make for every holiday!

Think of the possibilities – red pudding for Valentine’s Day, green for St. Patrick’s Day, pastels for Easter, orange for Halloween, etc… These sugar cookie pudding cups can be customized for any holiday!

Because this recipe uses store-bought sugar cookie dough and pudding mix, everyone can make these cute little sugar cookie pudding cups with ease!  Even if you don’t consider yourself a baker, you’ll be able to pull this easy recipe off.

Speaking of sugar cookies and easy recipes, you should also try our sugar cookie fudge, sugar cookie cake, sugar cookies with sprinkles, and sugar cookie truffles!

Sugar Cookie Cups Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Here is what you will need:

• Pillsbury Sugar Cookie Dough (refrigerated 16.5 oz tube)
• 4 oz box Instant Cheesecake Pudding
• 2 cups Cold Milk
• Red/Green Food Coloring
• Large Ziploc Baggie

How to Make Sugar Cookie Cups

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: After spraying a mini muffin pan with cooking oil spray, place 1 inch balls of cookie dough into pan. Bake 10-12 minutes at 350 degrees.

Step 2: After removing from the oven use a spoon to make an indent in the middle of each cookie.

Step 3: While the cookie cups are cooling, prepare pudding.

Step 4: In a large bowl mix the pudding packet with 2 cups of milk. Whisk well for 2 minutes. Let sit for an additional 3 minutes.

Step 5: Separate the pudding into 2 bowls.

Step 6: Add 3-4 drops of red food coloring into one bowl and 3-4 drops of green coloring to the other. Mix well.

Step 7: Spoon each color into the corner of a large freezer baggie. Make sure to keep the pudding side by side. (You want a swirl motion when squeezed out).

Step 8: Snip off the corner of the baggie.

Step 9: Fill each cookie with the pudding mixture in a swirl-like motion.

Step 10: Continue until you have filled all the cups with pudding.

That’s it! Wasn’t that easy?! Now your sugar cookie pudding cups are ready to serve. Enjoy!

More easy Christmas treats

• Christmas Tree Treats
• Reindeer Bark
• 3-Ingredient Pretzel Hugs
• Peppermint Bark
• Fritos Candy
• Santa Hat Cupcakes

Recipe

Recipe

4.92 from 12 votes

Sugar Cookie Pudding Cups

Author: Jaclyn

Prep: 18 minutes mins

Cook: 12 minutes mins

Total: 30 minutes mins

Sugar cookies shaped into cups and filled with pudding make for a tasty and kid-friendly dessert treat!

Servings: 24

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Ingredients

 

1x2x3x

• ▢ 1 package refrigertred sugar cookie dough 16.5 ounces
• ▢ 1 box box instant cheesecake pudding mix 2.4 ounces
• ▢ 2 cups 2% milk cold
• ▢ red and green food coloring

Instructions

• Preheat oven to 350°F. Spray a mini muffin pan with non-stick spray.
• Then take sugar cookie dough and pinch off enough to roll a 1-inch ball. Place in pan. Once all 24 balls are in the pan, bake for 10-12 minutes.
• Remove from oven and immediately take a spoon and make an indent in the middle of each cookie.
• Allow cookie cups to cool while you prepage the pudding.
• In a medium bowl, combine milk and pudding mix. Whisk together for 2 minutes. Set aside for 3 minutes.
• Then, separate the pudding into two small bowls. Add 3-4 drops of red food coloring into one bowl and 3-4 drops of green coloring to the other. Mix well. Add additinoal drops of colroing if needed to reach desired shade.
• Spoon each color of pudding into the corner of a large ziploc baggie. Make sure to keep the pudding side by side. (You want a swirl motion when squeezed out).
• Snip off tip of the baggie. Fill each cookie with the pudding mixture in a swirl like motion. Continue to do this until all cups are filled.

Notes

Refrigerate leftover cookies in a single layer in an airtight container for up to 2 days.

Nutrition

Calories: 82kcal | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 103mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 0.2mg

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