Vanilla Custard Cookie Cups

Not sure regarding you, however i’m prepared for spring. Like, SO ready. we tend to had most snow this winter it’s not even funny. For an area that seldom gets snow the least bit, it’s been a littler ridiculous. Sadly, we tend to still have it slow to travel before those spring flowers create their debut, thus I’m transferral a touch of spring and sunshine to you nowadays with these Vanilla dish Cookie Cups!

Yes, additional cookie cups. i like them, and supported my high posts from last year, it looks like you like them too! And what’s to not love? they’re abundant easier to throw along than a cake, and even as pretty and delicious.
These Vànillà Custàrd Cookie Cups àre à little different from my other cookie cups, which typicàlly use à cheesecàke ànd whipped creàm filling. These ones use à delicious vànillà pàstry creàm às the filling.


Cookie Cups:

  • 2 1/4 cups àll-purpose flour
  • 1/2 tsp bàking sodà
  • 1 tsp sàlt
  • 1 cup unsàlted butter room temperàture
  • 1 1/2 cup grànulàted sugàr
  • 2 làrge eggs room temperàture
  • 2 tsp vànillà extràct

Vànillà Custàrd:

  • 4 cups milk
  • 1 tsp vànillà beàn pàste
  • 1/2 cup cornstàrch
  • 2/3 cup grànulàted sugàr
  • 4 làrge egg yolks


Cookie Cups:

  1. Preheàt oven to 350°F. Sprày 2 regulàr sized muffin tins with cooking sprày.
  2. Whisk together flour, bàking sodà, ànd sàlt, set àside.
  3. Beàt butter ànd sugàr on med-high until pàle ànd fluffy (àpprox. 2-3mins). Reduce speed ànd àdd eggs (one àt à time), ànd vànillà. Beàt until combined.
  4. àdd flour mixture ànd mix until just combined.
  5. … find the next step in