Imperial Cookie Dough Cups
These irresistible creamy cookie dough cups are swirled with tart jam and topped with sweet flat icing and maraschino cherries for an extra cute touch.
Ingredients
Flat Icing Glaze
- 1½ cups icing sugar
- 1½ tbsp water
- ¼ to ½ tsp almond flavouring
Imperial Cookie Dough Cups
- 1 cup margarine or vegan margarine
- 1½ cups icing sugar
- 1 cup granulated sugar
- ½ cup whole 3.25% milk or soy milk
- 2 tsp pure vanilla extract
- 3½ cups heat-treated flour
- ½ cup cornstarch
- ¼ tsp salt
- ¾ cup apple raspberry jam see Notes
- 12 5-oz paper cups with lids
- 12 maraschino cherries patted dry
Instructions
FLAT ICING GLAZE
- In a small bowl, combine the icing sugar, water, and almond flavouring. Whisk until creamy and smooth, about 1 minute.
IMPERIAL COOKIE DOUGH CUPS
- In the bowl of a stand mixer fitted with the paddle attachment, cream the margarine, icing sugar, and granulated sugar on high speed for 2 minutes. Scrape the bottom of the bowl. Mix for 1 more minute, until the mixture looks light and fluffy. With the mixer on low speed, slowly pour in the milk and vanilla. Increase the speed to medium. Mix for 1 minute, until combined. Scrape the bowl.
- Sift the heat-treated flour, cornstarch, and salt into the bowl of the stand mixer. Mix on medium speed until combined. Scrape the bowl.
- Use a rubber spatula to fold the jam into the cookie dough until you’ve created ribbons of jam.
- Use a medium cookie scoop to scoop the cookie dough into paper cups. Use a flat-bottomed measuring cup or glass to press the dough into the cup and make a flat top.
- Divide the flat icing glaze evenly among the cups. Top each serving with a maraschino cherry. Serve immediately.
- Store leftover cookie dough in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks. Thaw frozen cookie dough in the fridge overnight before serving.
Notes
Although we love using apple raspberry jam, you can use an equal amount of any jam you have on hand!