Description
Delightfully sweet and perfectly portioned, these Sugar Cookie Cups combine soft, buttery sugar cookie dough baked into mini muffin tins and filled with creamy buttercream frosting. Easy to make from scratch or using store-bought dough, they’re a fun treat for parties, holidays, or any sweet craving.
Ingredients
Scale
Sugar Cookie Dough:
- 3/4 cup salted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 teaspoon baking powder
- 2 cups all-purpose flour
Buttercream Frosting:
- 1/4 cup salted butter, softened
- 1 1/3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk or heavy whipping cream
- Food coloring (optional)
- Sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously grease 36 mini muffin cups with cooking spray to prevent sticking.
- Mix Butter and Sugar: In a stand mixer bowl, beat the softened butter and sugar together until the mixture is smooth and well combined, creating a creamy base for the dough.
- Add Flavorings: Stir in the egg, vanilla extract, and almond extract (if using) until fully incorporated, ensuring the dough has a rich, aromatic flavor.
- Incorporate Dry Ingredients: Add the baking powder and flour to the wet mixture and gently stir until the dough comes together without overmixing, developing the perfect texture.
- Form Dough Balls: Using rounded tablespoons (about 1 inch diameter), scoop and roll the dough into balls. Place one ball in each mini muffin cup and flatten slightly with your fingers.
- Bake Cookie Cups: Bake in the preheated oven for approximately 10 minutes or until the edges turn golden brown, indicating doneness.
- Shape the Cups: Immediately after baking, press the center of each cookie with the cap of a bottle (such as a vanilla extract bottle) to form a small indentation, creating the cookie cups.
- Cool Cookies: Let the cookie cups cool for 5 minutes in the pan before transferring them to a wire rack to cool completely, preserving their shape and texture.
- Prepare Frosting: In a clean stand mixer bowl, beat the softened butter until smooth. Gradually add powdered sugar and vanilla extract, stirring well to combine.
- Adjust Frosting Consistency: Add milk or heavy cream and beat until the frosting reaches a smooth, pipeable consistency. Add an extra 1/2 to 1 tablespoon milk if necessary and optionally mix in food coloring.
- Pipe Frosting: Transfer the frosting to a piping bag or resealable baggie, then pipe it into the cooled cookie cups neatly.
- Decorate: Finish by topping each cookie cup with sprinkles if desired, adding a fun and festive touch.
Notes
- You can simplify this recipe by using store-bought sugar cookie dough and frosting—follow the same shaping, baking, and assembling instructions.
- To prevent cookies from cracking during baking, do not over-flatten the dough balls before baking.
- Customize the frosting colors and sprinkles to match any occasion or theme.
- These cookie cups can be stored in an airtight container at room temperature for up to 3 days for freshness.
Nutrition
- Serving Size: 1 mini cookie cup
- Calories: 110
- Sugar: 8g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 15mg
