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.

Course Dessert

Cuisine American

Keyword recipe for pecan sugar cookie cups

Prep Time 30

Cook Time 20

Servings 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

Instructions

Place 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.

Nutrition