Red, White & Blue Star Cookie Dip Cups
These Red, White, and Blue Star Cookie Dip Cups are the perfect patriotic dessert for Memorial Day, the 4th of July, summer parties, bake sales, and edible gifting.
Equipment
- Medium to large bowl
- 2 half sheet pans
- Parchment paper
- Electric Mixer
- Gallon Ziploc Bag
- Rolling Pin
- 1.5-inch star cookie cutter
- 9 ounce plastic dome cups with insert
Ingredients
Star Shortbread Cookies
- 1 cup (8 ounces, 227 grams) unsalted butter
- ¾ cup (3 ounces, 85 grams) confectioners' sugar
- 1 Tablespoon (0.5 ounces, 15 ml) vanilla extract
- 2 cups (10 ounces, 284 grams) all-purpose flour
- Red, white and blue sanding sugar
Fluffy Marshmallow Creme Dip
- 1 ¼ cups (5 ounces, 142 grams) Marshmallow Fluff
- ¾ cup (3 ounces, 85 grams) confectioners' sugar
- 6 Tablespoons (3 ounces, 85 grams) unsalted butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- Red and blue gel food color
Instructions
Star Shortbread Cookies
- Place butter, confectioners' sugar, and vanilla in a medium bowl. Beat together on medium speed until smooth, about 1 minute. Do not beat until light and fluffy. Mix the flour at low speed until it disappears into the dough, about 1 minute. Don't work the dough much once the flour is incorporated. (See Tip 1)
- Transfer the dough to a gallon-size Ziploc bag using a spoon or spatula. Put the bag on a flat surface. Leaving the top open, roll the dough into a ¼-inch thick rectangle that completely fills the bag. As you roll, occasionally turn the bag and lift the plastic from the dough to prevent creases. Seal the bag, and place it in the refrigerator or freezer for at least 1 hour or up to 2 days. (See Tip 2)
- Preheat the oven to 325°F. Line two baking sheets with parchment paper or silicone mats.
- Put the Ziploc bag on a cutting board and cut it open with kitchen shears. Discard the bag and turn the firm dough onto a parchment-lined board dusted with confectioners' sugar. Cut star shapes with a 1.5-inch cookie cutter - transfer to prepared baking sheets. Sprinkle the tops with red, white, and blue sanding sugar.
- Bake in a 325°F preheated oven for 20 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool completely. Store in an airtight container for up to a week.
- Yield: 72 cookies.
Fluffy Marshmallow Creme Dip
- Process the Marshmallow Fluff, confectioners' sugar, butter, vanilla extract, and salt in a food processor for 30 seconds, or until well combined and creamy.
- Add 2 tablespoons of the dip to the 2-ounce plastic cup inserts; smooth the tops. Dip the end of a toothpick in red gel food color and dot the top 3 or 4 times. Repeat with another toothpick and the blue gel food color. Take another toothpick and lightly swirl the food color in the dip.
Cookie Cup Assembly
- Create 2-inch round labels and place them on the outside of the cups. Place 10 or 11 of the red, white, and blue star cookies in the cups. Add the dip insert and secure the dome lid.
Video
Tips/Notes
- You should only beat the dough ingredients enough to combine them. If you beat too much air into the cookie dough, the cookie stars will puff up and lose their shape.
- The dough should be very cold and firm when working with it. If it softens, return the dough to the refrigerator or freezer for 15 to 20 minutes to firm up.
Nutrition
Calories: 729kcalCarbohydrates: 85gProtein: 5gFat: 42gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 111mgSodium: 104mgPotassium: 61mgFiber: 1gSugar: 46gVitamin A: 1295IUCalcium: 19mgIron: 2mg
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