Make Your Own Cookie Bowls

When I saw this idea on the Wilton website I couldn’t believe how cute it was! Making cookie bowls is such a great idea for kids birthdays, elegant dinner parties, or any dessert table display. You can fill these with ice cream, pudding, berries, etc. Of course the website showcases their specialty pan but you should also be able to use a regular muffin tin. Here is the sugar cookie recipe from Wilton, for cookie dough but one reviewer said she also used refrigerator cookie dough and the result was perfect. Let me know if you give it a try!

Sugar Cookie Recipe for Cookie Bowls via Wilton

2 3/4 cups all-purpose flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

1 egg

1 1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

Preheat oven to 350°F. Spray the outside of each bowl cavity of Ice Cream Cookie Bowl Pan with vegetable pan spray.

In medium bowl, combine flour and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Add flour mixture to butter mixture, 1 cup at a time, mixing after each addition.

Roll out dough on generously-floured surface to 1/8 in. thickness. Cut 4-1/2 in. circles from dough.. Drape one circle over each bowl cavity of pan, pressing to form smooth surface.

Bake 11-13 minutes or until cookie cups are firm and golden brown. Cool on pan on cooling rack 10 minutes. Loosen bottom edges of cookies from pan using small spatula. Carefully remove cups from pan and cool completely. Wash, dry and spray pan; repeat with remaining dough. Makes 12 bowls.

NOTE:  With several responses reporting failed attempts at this, my thought is that maybe a shortbread recipe would work better since it doesn’t tend to expand like other cookie doughs.  Just a thought.

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  1. That good looking! Let’s see if I get the same molds and I can do

  2. Yeahhhhhhhh, I just tried to make these and something similar happened to me (Referring to the 9gag fail photo). Except it kinda dripped all over, I am guessing using premade cookie dough screws it up.

  3. I tried the upside down muffin tin, it also didn’t work from me… probably because my cookie dough was also creamy. However, I fixed my problem by just putting them in the tin the “correct” way and cooking them a couple minutes less than they are supposed to be cooked (I always do this anyways, we like our cookies a little soft in our house) and while they were still malleable (basically straight out of the oven) pushed them down with a rounded measuring spoon. They turned out great for me!!

  4. Hi, it’s a beautiful idea, but it didn’t work for me! My mixture was sooo creamy it was impossible to roll it out! What could’ve gone so wrong?

    1. Magali, I would bet it needed to be chilled in order to firm up and hold its shape. So sorry it didn’t work this time : (

  5. I totally tried to do this on the inside of the tins. Brilliant to do it on the outside! And those fluted little pans are so cute!

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