Recipe by Leah Leora

Styling and photography by Mirel Freylich

Filled with colorful sprinkles, covered in a pareve cream cheese frosting, and topped with more sprinkles, these yummy treats are sure to please children and adults alike.

Yield: 32 cookie cups

Ingredients:

Cookie cups:

1 large egg

¾ cup sugar

¼ cup brown sugar

2 teaspoons vanilla sugar

½ cup oil

1¾ cups flour

¾ teaspoon baking soda

¾ teaspoon baking powder

1/8 teaspoon salt

½ cup sprinkles

Frosting:

4 oz. Rich’s whip

4 oz. pareve cream cheese

¼ cup sugar

1½ teaspoons vanilla sugar

Directions:

Preheat oven to 350°F. Spray 2 mini muffin tins with oil spray.

In a bowl, beat egg, sugars, and oil until light and fluffy.

In another bowl, mix flour, baking soda, baking powder, and salt.

Add dry ingredients to wet ingredients and mix for approximately 6 seconds.

Add sprinkles and mix just until dry ingredients are incorporated.

Scoop 1½–2 teaspoons cookie dough into each muffin tin and flatten.

Bake for 8–10 minutes.

Remove from oven and make a well in each cookie cup with the back of a spoon.

Allow to cool.

Remove from pan and set aside.

In the bowl of an electric mixer, whip the dessert topping until stiff peaks form.

In a separate bowl, beat cream cheese and sugars until smooth.

Add whip to cream cheese batter and mix until combined. Mix in sprinkles until incorporated.

Place frosting in a piping bag or ziplock bag and cut off the corner. Pipe frosting into the muffin wells.

Top with more sprinkles.

Place in the fridge to set.

Tip: These can be made ahead of time and frozen.