Ingredients
Orange cookie cups
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 1 large orange
- 2 cups all‑purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
This base is similar to citrus sugar cookie and tart shell recipes that cream butter and sugar, then add egg, zest, and a modest amount of leavening for a tender, not‑too‑crumbly cup.
Soft crème filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
Cream‑cheese plus powdered sugar and a splash of cream is a typical ratio for soft, pipeable fillings used in mini cheesecakes and cookie cups.
Cranberry topping
- 1 1/2 cups fresh cranberries
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon orange zest (optional, for extra brightness)
Cranberry compotes and dessert toppings usually simmer whole cranberries with sugar and a small amount of liquid until just softened and glossy.
Equipment
- Two 12‑cup mini muffin tins
- Mixing bowls
- Hand mixer or stand mixer
- Small saucepan
- Spoon or small cookie scoop
- Piping bag or spoon for filling
Mini muffin pans and a simple saucepan are standard for cookie cups with cooked fruit toppings.
Step‑by‑step instructions
1. Prepare the orange cookie dough
Cream the softened butter and granulated sugar together in a large bowl until light and fluffy. This aeration step is critical and is routinely highlighted in cookie‑cup recipes because it helps the shells bake up soft and tender instead of dense.
Beat in the egg, orange zest, and vanilla extract until fully combined and fragrant. Citrus zest releases aromatic oils, which is how citrus‑based cookies and tart shells get strong flavor without extra liquid.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until a soft dough forms. The dough should feel slightly sticky but workable; overmixing can toughen the cookies, something citrus sugar cookie recipes consistently warn against.
Chill the dough for about 20 minutes. This short chilling step helps the dough firm up, hold shape in the mini wells, and reduces spreading—standard advice for cut‑out and cup‑style cookies.
2. Shape and bake the cookie cups
Preheat the oven to 350°F (175°C). Lightly grease the mini muffin tins.
Scoop about 1 tablespoon of dough into each muffin well. Press the dough gently into the bottom and up the sides to form a small cup, using your thumb or the back of a teaspoon to create a well in the center. This indentation will hold the crème filling later.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set. The cups may puff slightly; as in many cookie‑cup recipes, they will sink a bit as they cool.
Remove from the oven and, while still hot, use the end of a wooden spoon or a small press to gently re‑shape the wells if they’ve puffed too much. Let the cookie cups cool in the pan for a few minutes, then carefully lift them out to cool completely on a rack before filling.
3. Make the soft crème filling
In a clean bowl, beat the softened cream cheese until smooth and lump‑free. Add the powdered sugar and continue mixing until creamy and uniform.
Beat in the vanilla and 2 tablespoons of heavy cream or milk until the filling is silky, smooth, and thick but pipeable. Desserts that use this type of filling often stress achieving a texture that holds soft peaks so it sits nicely in the cups.
Refrigerate the filling for at least 10 minutes to firm it slightly, which makes piping and spooning cleaner.
4. Prepare the cranberry topping
In a small saucepan, combine cranberries, sugar, and water. Heat over medium, stirring occasionally, until the mixture begins to bubble and the cranberries start to soften.
Cook for about 5–7 minutes, just until the cranberries look softened and glossy but not fully broken down into sauce. Many cranberry topping recipes recommend stopping before all berries burst to keep some texture and visual appeal.
Remove from heat and let the mixture cool; it will thicken slightly as it cools. Stir in 1 teaspoon orange zest for extra citrus brightness, if desired.
5. Assemble the cookie cups
Once the cookie cups are completely cool and the crème filling is chilled slightly, fill each cup with a generous portion of the crème. Use a piping bag for a clean swirl or a small spoon for a more rustic look.
Top each filled cup with a spoonful of the cooled cranberry mixture, letting some berries mound slightly over the top. The contrast of creamy white filling and ruby cranberries gives strong visual impact on a dessert tray.
Chill the assembled cups for at least 20–30 minutes before serving. This brief chill helps the filling set and allows the flavors to meld, a common recommendation for cream‑filled mini desserts.