Cookie Cups with a Patriotic Theme

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.

1. You’ll need the following items to make the patriotic cookie cups:
2. Putting the Cookie Cups Together with Pictures
3. The video will demonstrate how it is done.
4. 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.)

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:

Remember to Pin it for Later!