If you’re craving a fun, festive dessert that’s as delightful to eat as it is to make, you’re going to adore this Sugar Cookie Pudding Cups with Swirl Filling Recipe. These bite-sized treats pair the buttery goodness of sugar cookie cups with a creamy, colorful cheesecake pudding swirl that’s perfect for holidays, parties, or whenever you need a sweet pick-me-up. Trust me, once you try these, they’ll become your go-to crowd-pleaser!
Why You’ll Love This Recipe
- Easy to Make: Ready in just about 30 minutes with minimal prep — perfect for busy days or last-minute gatherings.
- Fun & Festive: The colorful swirl filling adds a playful pop, making it ideal for holiday celebrations or kids’ parties.
- Deliciously Unique: Combines soft sugar cookie cups with creamy cheesecake pudding — a combo that’s truly irresistible.
- Family Favorite: I’ve seen kids and adults alike go crazy for these, making them a guaranteed hit at any event.
Ingredients You’ll Need
Gathering these simple ingredients is straightforward, and they all work together to create that perfect balance of sweet, chewy, and creamy textures.
- Refrigerated sugar cookie dough: Using pre-made dough saves you loads of time without sacrificing that classic buttery flavor.
- Instant cheesecake pudding mix: This adds a rich, velvety cheesecake flavor that pairs beautifully with the sugar cookie base.
- 2% milk: Cold milk helps the pudding set just right — don’t skip chilling it beforehand!
- Red and green food coloring: Perfect for creating that festive swirl effect, but feel free to get creative with other colors too.
Variations
I love putting my own spin on recipes, and this Sugar Cookie Pudding Cups with Swirl Filling Recipe is no exception. Feel free to customize your flavors, colors, and even textures to make these uniquely yours.
- Flavor Variation: I’ve swapped out the cheesecake pudding for vanilla or chocolate pudding mix when I wanted a different taste, and it still turns out fantastic.
- Color Swap: For birthdays, I like to use bright blues and pinks instead of traditional holiday reds and greens — it’s always a hit with the kids.
- Texture Boost: Adding a sprinkle of chopped nuts or mini chocolate chips inside the cookie cups before baking adds a delightful crunch.
- Dairy-Free Version: Use almond or oat milk with a dairy-free pudding mix to make it suitable for those with dietary restrictions.
How to Make Sugar Cookie Pudding Cups with Swirl Filling Recipe
Step 1: Prepare the Cookie Cups
First things first, preheat your oven to 350°F and spray a mini muffin pan with non-stick cooking spray. I used mini silicone muffin cups the last time and it made removing the cookies a breeze. Then, pinch off small, 1-inch balls of sugar cookie dough—try to make them as evenly sized as possible so they bake uniformly. Pop 24 balls into your pan, one per mini muffin slot.
Bake them for 10 to 12 minutes until gently golden but not too brown. Right when you take them out of the oven, grab the back of a spoon and gently press into the center of each cookie ball to create little wells. This is where our pudding magic happens! Let the cookie cups cool completely while preparing the pudding.
Step 2: Mix and Color the Pudding
In a medium bowl, whisk together the instant cheesecake pudding mix with cold 2% milk for about 2 minutes until smooth and thickened. Setting it aside for 3 minutes lets it get the perfect consistency for spooning. Then divide the pudding into two small bowls and stir red food coloring into one and green into the other — start with 3-4 drops and adjust until you get the shades you want. I love how vibrant these colors make the cups look; it’s the little splash of fun that turns a simple dessert into something special.
Step 3: Fill the Cookie Cups with Swirl Pudding
Grab a large, clean zip-top bag and spoon each color puddings side-by-side inside, keeping them separate within the bag. This little trick creates that adorable swirl when you pipe the pudding out. Snip off a tiny tip of the corner of the bag and squeeze gently, moving the tip around within each cookie cup well to fill it with a pretty red-green swirl filling. Take your time here — it’s so satisfying to watch the colors twirl together! Repeat until all cookie cups are filled.
Pro Tips for Making Sugar Cookie Pudding Cups with Swirl Filling Recipe
- Even Cookie Balls: Rolling dough balls of equal size ensures your cookie cups bake evenly and look consistent.
- Don’t Overbake: I learned the hard way that baking sugar cookie dough too long makes cups too hard to indent, so keep a close eye and pull them out once golden.
- Swirl Bag Technique: Placing puddings side-by-side in the bag instead of mixing helps create a striking, marbled swirl effect that’s guaranteed to impress.
- Serve Chilled: Refrigerate the filled cups for a bit before serving so the pudding sets and the flavors meld beautifully.
How to Serve Sugar Cookie Pudding Cups with Swirl Filling Recipe
Garnishes
I usually keep it simple with a light sprinkle of crushed sugar cookies or colored sugar crystals that match the pudding swirl. Sometimes I add tiny festive sprinkles for the holidays or a few fresh berries on top — it adds a fresh twist and a pop of color that looks so inviting. My kids adore when I add mini chocolate chips because who doesn’t love a bit of extra chocolate?
Side Dishes
Since these pudding cups are a sweet treat on their own, I like serving them alongside a light fruit salad or fresh fruit skewers to balance the richness. A hot cup of coffee or tea pairs perfectly, especially during cooler months when you want a cozy dessert by your side.
Creative Ways to Present
For special occasions, I’ve arranged these Sugar Cookie Pudding Cups with Swirl Filling Recipe on tiered serving platters, making a stunning dessert centerpiece. Wrapping each cup with mini festive flags or tiny bows turns them into individual party favors that always get compliments. These presentation touches make the simple recipe feel like a gourmet dessert experience.
Make Ahead and Storage
Storing Leftovers
I store leftover cookie cups in a single layer inside an airtight container in the fridge, where they stay fresh for up to 2 days. Just be sure to fill them with pudding right before serving, or they can get a bit soggy over time. I learned this after my first batch — better to prep the cookie cups ahead and add pudding at the last minute.
Freezing
Freezing filled pudding cups doesn’t work well because the texture of the pudding changes and the cookie cups lose their crispness. However, you can freeze the baked cookie cups before adding pudding. Just pop the cooled cups into a freezer-safe bag for up to a month, then thaw completely before filling with pudding.
Reheating
If you have leftover plain cookie cups, you can warm them in the microwave for 10-15 seconds to bring back that fresh-baked softness. But once filled with pudding, these are best enjoyed cold, so no reheating needed there!
FAQs
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Can I make Sugar Cookie Pudding Cups with Swirl Filling Recipe ahead of time?
Absolutely! You can bake the cookie cups up to two days ahead and store them in an airtight container. Just fill them with the pudding swirl just before serving for the best texture and freshness.
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What if I don’t have mini muffin pans?
You can use other small tart or cupcake pans, but keep in mind the cookie cups might be larger or smaller, so adjust baking time accordingly. Alternatively, silicone molds work great for easy removal too.
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Can I use different pudding flavors for the swirl filling?
Yes! While cheesecake pudding is my favorite for this recipe, vanilla, chocolate, or even butterscotch pudding mix will work and give the cookie cups a unique twist.
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How do I get the swirl effect without mixing the colors too much?
Place each colored pudding side-by-side carefully in the corner of your piping bag or zip-top bag, and don’t stir them together. When you squeeze the bag, the two colors come out next to each other, creating that beautiful swirl look.
Final Thoughts
I absolutely love how this Sugar Cookie Pudding Cups with Swirl Filling Recipe turns out every single time — it’s one of those desserts that reminds me why simple ingredients and a little creativity can make magic happen in the kitchen. Whether you’re bringing it to a holiday party, a birthday bash, or just whipping up a fun snack for your family, these little pudding cups deliver big smiles. Give this recipe a try, and I’m betting you’ll find yourself making it again (and again!).
Print
Sugar Cookie Pudding Cups with Swirl Filling Recipe
- Prep Time: 18 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 mini cookie pudding cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive Sugar Cookie Pudding Cups, perfect for parties or a sweet snack. Soft mini sugar cookie cups are baked to perfection and filled with colorful swirled instant cheesecake pudding, creating an irresistible treat that’s easy to make and visually appealing.
Ingredients
Cookie Cups
- 1 package refrigerated sugar cookie dough, 16.5 ounces
Pudding Filling
- 1 box instant cheesecake pudding mix, 2.4 ounces
- 2 cups 2% milk, cold
- Red food coloring, 3-4 drops (adjust as needed)
- Green food coloring, 3-4 drops (adjust as needed)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a mini muffin pan generously with non-stick spray to prevent sticking.
- Form Cookie Balls: Take the refrigerated sugar cookie dough and pinch off enough to roll into approximately 1-inch balls. Place each ball into the mini muffin pan cups until you have filled 24 cups.
- Bake Cookie Cups: Bake the cookie dough balls in the oven for 10-12 minutes, until they’re lightly golden and set.
- Create Indents for Filling: Immediately after removing the cookies from the oven, use the back of a spoon to gently press an indent into the center of each cookie, forming a small cup.
- Cool the Cookie Cups: Allow the cookie cups to cool completely in the pan while preparing the pudding filling.
- Prepare the Pudding: In a medium bowl, whisk together the cold milk and instant cheesecake pudding mix vigorously for 2 minutes. Let the mixture sit for 3 minutes to thicken.
- Color the Pudding: Divide the prepared pudding evenly into two small bowls. Add 3-4 drops of red food coloring to one bowl and 3-4 drops of green food coloring to the other. Stir each until the colors are well blended. Add more drops if you desire a deeper shade.
- Fill the Pudding Bag: Spoon each colored pudding into separate corners of a large resealable plastic bag, keeping the colors side by side so that when squeezed out they create a swirl effect.
- Fill Cookie Cups: Snip off a small tip from the corner of the plastic bag. Carefully pipe the two-colored pudding mixture into the center indent of each cookie cup, filling them with a swirling motion until all 24 are filled.
Notes
- Leftover cookie cups can be refrigerated in a single layer inside an airtight container for up to 2 days.
- Make sure to fill the cookie cups only after they have fully cooled to prevent the pudding from melting.
- The swirl pudding filling adds a colorful and festive appearance, but you can use one color if preferred.
- If a mini muffin pan is unavailable, small cupcake liners can be used on a baking sheet, adjusting baking time accordingly.
Nutrition
- Serving Size: 1 mini cookie pudding cup
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg
