Irresistible Sugar Cookie Cream Pies in 30 Minutes
Mini Sugar Cookie Cream Pies are fun, festive, and easy to make. Perfect for parties and holidays.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package refrigerated sugar cookie dough
- 1 tub whipped topping (like Cool Whip), thawed
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold milk
- 1/2 tsp vanilla extract (optional)
- Assorted sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin pan. Roll sugar cookie dough into 1-inch balls, press into the muffin cups to create a cup shape. Bake 10–12 mins until golden.
- Let cool completely. If the center puffed up, gently press it down with a spoon.
- In a bowl, whisk pudding mix with cold milk for 2 mins. Let it set for 5 mins, then fold in the whipped topping and vanilla extract.
- Spoon or pipe the cream filling into the cooled cookie cups.
- Add festive sprinkles on top. Serve chilled or at room temp.
Notes
- Use any flavor of pudding mix for variety.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 mini pie
- Calories: 130
- Sugar: 10g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg