Pecan Pie Sugar Cookie Cups By Kelly Miller • November19,2014 • Updated January 4, 2022 • Leave a Comment 389 Jump to Recipe Pecan Pie Sugar Cookie Cups with refrigerated sugar cookie crust, pressed into mini muffin tins, with pecan pie filling and topped with dried cranberries. We’re getting into the colder months, bitter cold actually, where colds and flues are rampant. Paul and I both had pretty nasty head colds, and then Silas and Wesley both caught Croup. THAT was real fun, let me tell you. Listening to your child cough and almost gasp for breath, all while sobbing because their throat is on fire. They’re still too young to take medication for coughs and sore throats, but I know from experience, those things only mask symptoms and just generally make me tired. There are very few things that make me feel more human when I’m sick than a hot cup of tea! The warm steam through your airways and the clean taste of tea on your throat – makes me even right now say, “AAhhh.” While we all now have our flu vaccines, I can imagine all the germs my two little boogers will be bringing home with them this winter. I plan on being stocked with some of the delightful seasonal flavored teas from Bigelow ready for Paul and I the next time we come down with something. I have to say though, when I tried this Salted Caramel tea from Bigelow, I remember thinking, “I SO need to drink more tea!” This seasonal flavor is absolutely delicious! The flavor is just enough that it pairs wonderfully with these sweet Cranberry Pecan Pie Sugar Cookie Cups. Speaking of those cookie cups, if you’re looking for an over-the-top addition to your gift giving cookie trays, no need to look any further! These little guys were simple to make, and they are amazing. Once you let them cool completely, they are stackable – which is perfect for packaging. Oh I can’t describe to you how perfectly these little cookie cups pair with Bigelow’s Salted Caramel Tea! And if you’re planning a Thanksgiving or Christmas get together – these tea bags come in adorable little envelopes with a leaf pattern which is so festive to set out next to your hot drink station! Here are some more of my favorite cookie recipes: Oatmeal Butterscotch Spice Cookies Sparkly Gingersnaps Cranberry Pecan Sugar Cookie Cups Pecan Pie Sugar Cookie Cups with refrigerated sugar cookie crust, pressed into mini muffin tins, with pecan pie filling and topped with dried cranberries. No ratings yet Print Pin Rate Course: DessertCuisine: AmericanKeyword: recipe for pecan sugar cookie cups Prep Time: 30 minutes minutesCook Time: 20 minutes minutes Servings: 30 cookies Calories: 119kcal Author: Kelly Miller Ingredients▢ 1 roll refrigerated sugar cookie dough▢ 2 tablespoons flour▢ 2/3 cup brown sugar▢ 1 tablespoon melted butter▢ 1 egg▢ 1/2 cup pecan pieces▢ 1 cup dried cranberries InstructionsPlace sugar cookie dough in a large mixing bowl and break up with your fingers.Add flour and knead with your hands until well combined in with the dough.Break up the dough evenly among 30 greased miniature muffin cups, pressing dough into bottom and up side of each cup.Pre-bake cookie cups at 350 degrees for 6 - 8 minutes or until light brown on the edges.In another mixing bowl, beat together brown sugar, melted butter, and egg until smooth. Stir in pecan pieces.Fill each pre-baked sugar cookie cup with about 1 teaspoon of filling.Sprinkle the tops with 3 or 4 dried cranberries.Return to oven and finish baking another 8 - 12 minutes or until the edges are browned and the filling has caramelized (it will harden more as they cool).Cool completely before serving or packaging in a gift. NutritionCalories: 119kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 52mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 389