Shortbread Cookie Cups With Brown Sugar Cinnamon Fi

Name: Shortbread Cookie Cups With Brown Sugar Cinnamon Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE DOUGH:; 1/2 cups Butter, Softened To Room Temperature; 2 Tablespoons Light Brown Sugar, Packed; 2 Tablespoons Granulated Sugar; 1/4 teaspoons Vanilla Extract; 3/4 cups Plus 3 Tablespoons White Whole Wheat Flour; 1 teaspoon Cinnamon; 3 Tablespoons Pecans, Finely Chopped; 3 Tablespoons Craisins, Finely Chopped; FOR THE FILLING:; 1/2 cups Brown Sugar, Packed; 1/2 Tablespoons Cinnamon; 1 Tablespoon White Whole Wheat Flour; 1 Large Egg White

Servings: persons

FOR THE DOUGH:
1/2 cups Butter, Softened To Room Temperature
2 Tablespoons Light Brown Sugar, Packed
2 Tablespoons Granulated Sugar
1/4 teaspoons Vanilla Extract
3/4 cups Plus 3 Tablespoons White Whole Wheat Flour
1 teaspoon Cinnamon
3 Tablespoons Pecans, Finely Chopped
3 Tablespoons Craisins, Finely Chopped
FOR THE FILLING:
1/2 cups Brown Sugar, Packed
1/2 Tablespoons Cinnamon
1 Tablespoon White Whole Wheat Flour
1 Large Egg White

1
Preheat your oven to 325 F and lightly spray a mini muffin tin with cooking spray (see note).
2
In a large bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and beat again until well combined.
3
In a medium bowl, stir together the flour and cinnamon until well mixed. Add the flour, along with the pecans and Craisins into the butter mixture and stir until the dough comes together. I find it easiest to use your hands to really mix the dough.
4
Place a scant 1 tablespoon-sized ball of dough in each of the mini muffin cavities, and use your fingers to press in the center to create a cup shape. Make sure to press up and along the sides as well.
5
Bake until the sides of the cup begin to turn lightly golden brown, about 11 minutes.
6
While the cups are baking, stir together the brown sugar, cinnamon and flour until well combined. Add the egg white and gently stir until a slightly runny paste forms. Mix until just combined, as you don't want to add too much air into the filling, which causes it to sink and crack once baked.
7
When the cookies are done, remove the pan from the oven. The cookies will rise up once baked, so use a small spoon (or your fingers if you don't mind some heat-it's easier) to press the sides in and down to re-form the cup.
8
Spoon the filling mixture into the cups until they are only 3/4 full. Adjust your oven rack to the lowest setting and bake the cookies on it, until the outsides of the filling look just set, and the inside is slightly jiggly, about 5-6 minutes. You don't want them to rise up, or they will sink down once cooled. Remove from oven when done. Let the cookies cool in the pan for 20 minutes and then gently transfer to a wire rack to finish cooling. Repeat cooking the rest of the cookies. Devour!
9
Note: I only have one 12-count mini muffin tray, and the recipe makes 18 to 20 cookies, so I had to do it in 2 batches. For some reason, every time I make the second batch of cookies (as the recipe makes more than 1 pan) the filling required less cooking time. Only about 4 minutes. So watch closely if you are doing the same.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE DOUGH:, 1/2 cups Butter, Softened To Room Temperature, 2 Tablespoons Light Brown Sugar, Packed, 2 Tablespoons Granulated Sugar, and more.

Yes, Shortbread Cookie Cups With Brown Sugar Cinnamon Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shortbread Cookie Cups With Brown Sugar Cinnamon Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions