Bite-sized, simple to assemble, delicious, and patriotic These patriotic cookie cups are the ideal way to commemorate the Fourth of July.
They are incredibly adorable and make a big impression. They’re very simple to make since you’re just using cookie dough and icing.
It will go quickly after you figure out how to get the cookie batter into the little muffin tray. (I’ll teach you the secret in the guide and video below.)
So, I’ve divided this article into four sections.
- You’ll need the following items to make the patriotic cookie cups:
- Putting the Cookie Cups Together with Pictures
- The video will demonstrate how it is done.
- The method (Since we’re really simply using ready-made cookie dough and buttercream for these, the recipe is more of an instructional than a recipe. I created a printable recipe card for this, but I also included a comprehensive instruction and a video below.)
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- Supplies for the Patriotic Cookie Cups:
- Putting Together the Patriotic Cookie Cups:
- Patriotic Cookie Cups
- What is America’s best loved cookie?
- What is the national cookie of the United States?
- What is cookie cup Crumbl cookies?
- Who invented cookie cups?
- What is Michelle Obama’s favorite cookie?
- What is the number 1 cookie in the world?
- What is America’s first favorite cookie?
- What is the number one selling cookie in America?
- What is the #1 cookie brand in the US?
- Why do people like Crumbl Cookies so much?
Supplies for the Patriotic Cookie Cups:
- 1 normal container of refrigerated cookie dough or your own recipe. (I used store bought sugar cookie dough to create these since it was quick and simple, but if you have a favorite cookie recipe, feel free to use it instead.) One chilled packet of cookie dough yields about 32 36 cookie cups.
- Food Coloring Gel Navy Blue
- Tiny Muffin Maker
- Measuring Spoons (particularly, round teaspoon and tablespoon measuring spoons) These will be used to measure the cookie dough for each tiny muffin cup and to shape the dough to fit the cups.
- a little quantity of flour
- Rolling pin or little fondant roller
- Rolling Mat Made of Silicone
- Cutter of the Stars
- The Cookie Sheet
- Knife for Palette
- Ice Packs
- Wilton Icing Tip 6B
- Wrap in Saran Wrap
Recipes for Buttercream:
- Red and white buttercream (Vanilla Bean Buttercream Recipe) are required (Bright White Heat Stable Buttercream Recipe)
Putting Together the Patriotic Cookie Cups:
To begin, take your chilled cookie dough (I simply used one standard sized tube of refrigerated sugar cookie dough) and cut out approximately an of the cookie dough.
Take the big part and put it in saran wrap to chill while you work on the other.
Add your navy gel food coloring to the lesser quantity of cookie dough. Add a little at a time and knead it in.
You’ll need to make it darker than you think. It will lighten up after baking.
Wrap it in plastic wrap and place it in the refrigerator while you work on the second part of dough.
Now, take the bigger piece of the cookie dough and fill each tiny muffin with approximately a spoonful of dough. As you measure out the tablespoon of dough, form it into a ball and place it in each muffin tray.
It’s not necessary to press very hard; just get it into each muffin tray.
Now, in a small dish, dip the back of a round teaspoon measuring spoon in flour and press it firmly on each roll of dough in the mini muffin tray. After each one, coat the back of the measuring spoon. This will prevent the dough from sticking.
Just push down on the dough and softly twist it to fit each muffin cup.
Be careful not to push all the way to the bottom of the pan, and that your dough isn’t as tall as the top of the pan, otherwise it will puff up too much after baking.
After that, set it in a preheated oven at 350°F for approximately 10 minutes. Then let it cool entirely on a wire rack. After they’re mostly cool, twist them to get them out of the pan.
Now, as your cookie cups cool, you’ll work on the stars.
The cold blue cookie dough should be rolled out. You’ll need a lot of flour for this, and you’ll want to roll out the dough fairly thin so that the star shape doesn’t get too misshapen when it bakes.
Just cut out your shapes using your little star cutter.
They will be fragile at this point since they will have come to room temperature, so just take your rolling mat, place it on a cake board or cookie sheet, and place the whole thing in the fridge to chill until firm.
When they’re solid, move them to a cookie sheet using a palette knife.
After that, bake them for around 7 minutes in a preheated oven at 350 degrees.
Let them to cool while you work on your buttercream.
Make your buttercream (recipes may be found in the materials section) and color it half red and half white. You won’t need much buttercream. One recipe will enough.
Fill a pastry bag with each color. They do not need the use of an icing tip.
Twist the tips of each and snip the bottom corner off to make piping.
Just lay out a piece of saran wrap for each hue and pipe many lines of buttercream onto it.
Twist the ends of the saran wrap around each. This will result in little buttercream logs.
(We do things this way to keep the white and red buttercreams entirely separate while piping so they don’t mix and become pink.)
Cut off the bottom corner of another piping bag and insert the 6B icing tip (or another large icing tip).
Cut one end of each of your two saran wrapped buttercream logs.
Then place them in the piping bag and twist the top shut.
All that remains is to pipe the buttercream into the cookie cups.
with a blue star on top!
That’s all there is to it! Isn’t it adorable?
Here is the downloadable recipe and tutorial:
Patriotic Cookie Cups
And here’s the printable recipe with instructions:
And here’s the downloadable recipe and tutorial:
- 1 package refrigerated cookie dough (I used sugar cookie dough)
- 1recipebuttercream (buttercream recipes may be found on the blog!) (half white, half red colored)
- Preheat the oven to 350°F. Remove the cookie dough from the packaging. Cut off a portion of it, then cover the bigger chunk in plastic wrap and store in the fridge.
- Add dark blue gel food coloring to the smaller bit you cut off. Knead the dye in well, making it a bit darker than you think you need. Cover it in plastic wrap and refrigerate it while you make the cookie cups.
- Roll approximately a spoonful of the plain (uncolored) dough into a ball for the cookie cups. Fill each portion of a tiny muffin tray with one. You don’t need to push it down just now; just put them in there for now.
- Dip the back of a teaspoon measuring spoon in flour, then push down into each ball of dough to press it into each tiny muffin cup. You’ll need to twist it slightly to assist make each biscuit cup. To prevent the dough from sticking, dip the back of the measuring teaspoon into the flour each time.
- Bake the cookie cups for approximately 10 minutes at 350 degrees. Let them to cool fully. After the cookie cups have cooled, twist them to release them from the pan.
- Prepare your cookie stars now. Remove the blue cookie dough from the refrigerator and roll it out with flour. You’ll want to lay it out thinly.
- With a tiny star cutter, cut out the stars. Refrigerate the dough until it is hard, then place it on a cookie sheet.
- Bake for 7 minutes at 350 degrees. Let to cool fully.
- Prepare your favorite buttercream recipe. (Some may be found on the blog here.) When finished, leave half of it white and the other half crimson.
- Fill a piping bag with white and another with red. Snip the end corners off and pipe a few lines onto some saran wrap. Form them into logs. You will have two logs of buttercream: one white and one crimson. Remove the saran wrap and put both buttercream logs in a fresh piping bag equipped with a Wilton 6B piping tip, or other big piping tip. (You’re doing all of this to keep the red and white buttercream from mixing and becoming pink when piping it.) You’ll probably have to repeat this process a few times to fill all of the cookie cups.
- Pipe a tiny quantity into each cookie cup, followed with a blue cookie star.
Remember to Pin it for Later!
The Chocolate chip cookie is America’s favorite cookie and has been called “the American cookie.” The taste and texture of a chocolate chip cookie are just irresistible.
The Oreo was created and presented in 1912 by the US corporation Nabisco.
The Cookie Cup is a warm semi-sweet chocolate chip cookie served in a cup, excellent for topping with Crumbl Cream (their ice cream). It’s just a smaller version of a Pizookie.
Nicole Pomije is the creator of The Cookie Cups.
White and dark chocolate chip cookies from Michelle Obama
Cream butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract in a large mixing basin using an electric mixer.
What is the world’s best-selling cookie? Cookies with Oreos. Since the company’s beginnings in 1912, more than 450 billion Oreo cookies have been sold worldwide, with the product presently accessible in over 100 countries.
The chocolate chip cookie is by far the most popular. The most popular cookie in the United States Everyone who appreciates the delectable dessert should not be surprised by this. Almost 53% of American people prefer the cookies over the next most popular kind, peanut butter.
Cookies with Oreos
Oreo, America’s best-selling cookie brand, generates over $675 million in annual revenue!
NABISCO | The National Biscuit Company on Ninth Avenue in New York City created the bestselling biscuit brand in the United States on March 6, 1912.
Why do people like Crumbl Cookies so much?
They’re far sweeter than other gourmet brands, with a syrupy sweetness rather than a sumptuous dark chocolate. (Consider flavors like milk chocolate, buttercream frosting, and sugar cookies.) They have a chewy inside with somewhat crunchy edges that snap when you bite into them.