Cherry Mousse Sugar Cookie Cups

Giant Cherry Mousse Sugar Cookie Cups with rich, fresh cherry mousse filling inside a jumbo sugar cookie cup. Easy spring or summer dessert recipe.

Giant Cherry Mousse Sugar Cookie Cups with rich, fresh cherry mousse filling inside a jumbo sugar cookie cup. Easy spring or summer dessert recipe.

After taking several weeks off (due to being away on vacation and…um…laziness) I’m back to the jumbo cookie cup posts this week! Have you missed them as much as I have?  So far, I have shared a Carrot Cake version, Chocolate Chip a la modeSugar Cookie with Lemon Mousse, Peanut Butter and Jelly, and Pina Colada.  Also, probably more that I’m just forgetting right now.  So yesterday was one of those days.  And by one of those days, I mean a day of many, many kitchen disasters.  The joke definitely was on me yesterday.  I had to make a Mexican-themed dish for my life group at church and decided on a dessert since I knew there would be so many chip and dip type dishes.  I attempted a Tres Leches cake which I had never made before and it came out totally FLAT and useless.  No, it wasn’t my baking powder and it wasn’t a forgotten ingredient (like it usually IS).  I am blaming this one on my 95 degree kitchen thanks to my broken a/c.  I swear I always pick the hottest days of the year to have my oven going for four hours straight!  My second attempt at the cake was almost just as flat but rose a little more than the first.  Then, the more I looked into it, I realized this was not a cake that was supposed to rise a lot – it looks more of like a cross between a sheet cake and a “regular” cake.  Nobody knew the difference and it tasted great so that ended up being a disaster turned good.  The mousse for these cookie cups was another story!  I realize I’ve rambled on long enough here (I promise I’m not just trying to get out of helping my husband sand and stain the front door right now because I LOATHE sanding), but my first batch of this mousse, which I have made before (!), came out of the piping bag like water running out of a faucet!  Again, I’m faulting the hot weather and steamy kitchen for this one.  In the end it all worked out and I was able to bring these delicious and pretty cute cookie cups (the ones that survived) to my dear sweet little cousin, Grace, who had surgery on her shoulder over the weekend.  #foodbloggerproblems.

Note:  You can get a jumbo muffin tin on Amazon if you don’t already have one.  They are also great for making bakery style muffins, etc.!  I also use these reusable Wilton cupcake decorating bag and decorating tips for piping on the frosting.

Giant Lemon Mousse Sugar Cookie Cups are the perfect jumbo dessert recipe for spring or Easter.

Giant Cherry Mousse Sugar Cookie Cups with rich, fresh cherry mousse filling inside a jumbo sugar cookie cup. Easy spring or summer dessert recipe.

Cherry Mousse Sugar Cookie Cups

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 10 cookie cups, depending on size

Giant Cherry Mousse Sugar Cookie Cups with rich, fresh cherry mousse filling inside a jumbo sugar cookie cup. Easy spring or summer dessert recipe.

Ingredients

  • 2 cups COLD heavy cream
  • 2 tsp. vanilla extract
  • 1 package Jello Instant Vanilla Pudding Mix
  • 1 package Jello Instant Cherry Gelatin (this is just for flavor)
  • 8 oz (one cup) sweetened condensed milk
  • 1 cup very cold water
  • 2 (16.5 oz) tubes sugar cookie dough (like Pillsbury) or use your favorite homemade recipe
  • Maraschino cherries, for topping

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray jumbo muffin tin(s) with nonstick cooking spray.
  3. Break off chunks of dough and roll into balls (picture above shows how big to make them). Drop balls into muffin tin.
  4. Bake 20 minutes, or until puffed and set, and golden around the edges. They might look a little undercooked at the bottom but they will harden as they cool.
  5. As soon as you take them out of the oven, use something with a circular bottom (I used the bottom of an ice cream scoop) to press into the middle of the cups and make small craters.
  6. Whatever you use should be slightly less than the width of the cookie.
  7. Let cool completely IN the pan.
  8. Make the filling:
  9. In a large bowl, beat the cream and vanilla on high with a hand mixer until stiff peaks form. Place in fridge.
  10. In another large bowl, whisk together pudding mix, gelatin mix, sweetened condensed milk, and water until thickened, about 2 minutes.
  11. Place in fridge for 5 minutes to set up completely. It should be thick but not too thick to frost cookie cups once whipped cream is folded in.
  12. Fold whipped cream into pudding just until evenly distributed. Add red food coloring, if necessary, to achieve desired pink color.
  13. Cover and place in fridge.
  14. Run a butter knife around the edges of the cooled cookies to loosen and gently lift out. I didn't need to do this, I just pulled them out with my fingers.
  15. Transfer to whatever surface you wish to work on.
  16. Transfer cherry mousse to a piping bag, or make your own piping bag using a ziplock bag (put filling in piping bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner).
  17. Pipe the filling in high, swirling mounds. You can also just scoop the filling in with a spoon but it won't look as nice, in my opinion.
  18. Top with Maraschino cherries,
  19. Store in refrigerator in an airtight container after assembled or until ready to eat.
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Author:Ashley

These are a few of my favorite things: cooking, baking, hiking, running, singing, animals, cruises, Disney World, , dining out, the Christmas season, fireworks, weddings, storms, 80's music, musicals, and my favorite pastime has always been baseball. Go Yankees!

28 Responses to “Cherry Mousse Sugar Cookie Cups”

  1. June 5, 2014 at 12:24 AM #

    Dang, I’m quite impressed with how many baking struggles you’ve had to deal with. It really sucks that your A/C doesn’t work! It makes baking so much harder, but props to you for conquering the obstacles! ;)

  2. June 5, 2014 at 3:55 AM #

    I love these cookie cups! You basically introduced them to me as I´ve never heard of them before and now I see them all over the web :-) Love the cherry frosting!
    ps. I know many people here in Spain that make the tres leche cake but I´ve never attempted it.. perhaps I´ll try some day & will remember not to make it on a hot day :-)

  3. June 5, 2014 at 7:52 AM #

    Ugh, I hate it when hot weather ruins your plans! But either way, these came out beautifully! They look so yummy, I’d eat at least three. :)

  4. June 5, 2014 at 9:16 AM #

    Ashley, it’s like the best of a cookie and a cupcake, yum!!

  5. June 5, 2014 at 9:25 AM #

    These are so pretty, Ashley! And you are right – why do we always have to have the oven running on the hottest days of the year? Hope your cousin gets well soon!

    • June 5, 2014 at 1:47 PM #

      It’s something I always do and I’ll never understand! LOL

  6. June 5, 2014 at 9:33 AM #

    Ok Ashley – first, these Cherry Mousse Cookies look amazing! I love how colorful they are – and they look poppable – I think I could eat a dozen! :-) And second, I’m sorry to hear about your kitchen disasters. I understand!!! I’ve had many of them myself. But, you know what i learned? They make some of the greatest posts – because our readers can so relate too! Try it! And, they’re fun to write :-). Have a beautiful day my friend. I’m sending good vibes to your kitchen today!

    • June 5, 2014 at 1:47 PM #

      Thanks, Kristi! I always do a “kitchen disasters” post at the end of the year! Ya gotta laugh about it, right?!

  7. June 5, 2014 at 10:11 AM #

    I am impressed you didn’t abandon baking even with your ac woes! I bet that tres leches cake tasted fantastic – as fantastic as these look! Another killer cookie cup recipe – Ashley, you need to do a cookie cup book!

    • June 5, 2014 at 1:46 PM #

      You’re so sweet!! Thank you so much!!

  8. June 5, 2014 at 12:15 PM #

    These look so pretty! We’ve all had bad days in the kitchen. But seriously, no ac, I would have escaped to the mall or the movie theatre. I’m an admitted ac addict!

  9. June 5, 2014 at 12:39 PM #

    Warm weather. As much as I love it… it sure creates a lot of food blogger problems. LOL Anyway, these cookie cups look adorable! I want to dive into that cherry mousse!

  10. June 5, 2014 at 12:52 PM #

    That cherry mousse looks heavenly!

    (And as a canner with no A/C, I feel your pain!)

  11. June 5, 2014 at 2:44 PM #

    A cookie…disguising as a cupcake…how sweet!

  12. June 5, 2014 at 3:30 PM #

    These are sooo cute. I love a cookie cup!

  13. June 5, 2014 at 3:30 PM #

    The are sooo cute! I love a cookie cup.

  14. June 5, 2014 at 4:03 PM #

    Baking with no AC is no fun at all. I’m glad you kept at it and came out with cake and cookie cups. The cherry mousse in these sounds amazing!!!

  15. June 5, 2014 at 4:07 PM #

    Cherry mousse? These sound perfect!

  16. Meredith
    June 5, 2014 at 4:17 PM #

    Very creative

  17. June 5, 2014 at 4:42 PM #

    These look so cute! Love this idea! I will definitely try these! They would make a wonderful treat for a birthday!

  18. June 5, 2014 at 4:57 PM #

    Totally loving these cupcakes… and how great is that shade of pink it creates! YUM!

  19. June 5, 2014 at 5:56 PM #

    Sugar cookies are such a great blank canvas. Great creativity on this one.

  20. June 5, 2014 at 7:00 PM #

    Oh girl….sugar cookies are my fav! I can’t wait to sink my teeth into these! Pinned!

  21. June 6, 2014 at 9:44 AM #

    Bookmarking so I can make these!!

  22. June 6, 2014 at 12:56 PM #

    How adorable are these cookies?! Making them in the jumbo muffin tin makes for an impressive presentation.

  23. June 6, 2014 at 4:41 PM #

    These are so pretty! I love cookie cups!

  24. June 7, 2014 at 3:18 PM #

    These look like they’d be a huge hit at backyard barbecues this summer!

  25. June 8, 2014 at 9:51 PM #

    Cherry mousse – OMG!! I feel totally inspired now. These cupcakes are SO adorable!

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