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.