Bing Cherry Sugar Cookie Cups

This soft, chewy, beautiful cookie couldn’t be simpler. Cheating with the packaged sugar cookie mix means you can create a gorgeous dessert in less than 30 minutes!

Makes 24-28 cookies


Ingredients:

1 package Betty Crocker Sugar Cookie Mix
1 stick unsalted butter, room temperature but not melted
1 large egg
½ t ground cinnamon
1/8 t ground cardamom
½ t almond extract
24 pitted, stem-on Bing Cherries (Ba Da Bing Cherries are shown below.)
Raw sugar for garnish


Direction:

  • In a large bowl combine the sugar cookie mix, 1 large egg, 1 stick or ½ C soft unsalted butter, cardamom, cinnamon and almond extract. Stir well to make sure everything is well combined and dough sticks to itself. Form into a small, 1 ½” ball, and place each one in a mini-muffin pan. With your thumb, make an indentation into the ball, just keep enough to accommodate half the depth of the cherry. You don’t want to smash them, just provide a nice nest for the Bing Cherry which you will place stem side up. Sprinkle with a bit of the coarse, raw sugar. Cook in a 375 degree F oven for 9-10 minutes. Cool and then gently remove. Garnish with powdered sugar if desired.



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