Sugar Cookie Cups (Printable)
Bite-sized sugar cookies baked in muffin tins, filled with cream and topped with fresh fruit or sprinkles.
# What You Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Vanilla Cream Filling
08 - 1 cup heavy cream, chilled
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
→ Optional Toppings
11 - Fresh berries such as raspberries, blueberries, or sliced strawberries
12 - Sprinkles
13 - Mini chocolate chips
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture. Beat until fully incorporated, scraping down sides of bowl as needed.
05 - Gradually add dry ingredients to wet ingredients, mixing on low speed just until dough comes together. Do not overmix.
06 - Scoop approximately 1 tablespoon of dough into each muffin cup. Press gently into bottom and up sides to form cup shape, ensuring even thickness.
07 - Bake for 10 to 12 minutes or until edges are lightly golden brown.
08 - Remove from oven. While still warm, gently press center of each cookie with back of spoon to deepen cup indentation. Cool in tin for 10 minutes, then transfer to wire rack to cool completely.
09 - In chilled bowl, whip heavy cream, powdered sugar, and vanilla extract with electric mixer on high speed until stiff peaks form.
10 - Pipe or spoon whipped cream into cooled cookie cups. Top with fresh berries, sprinkles, or mini chocolate chips as desired. Serve immediately or refrigerate until ready to serve.
# Expert Tips:
01 -
- The dough comes together in minutes and bakes into adorable edible cups that everyone wants to grab
- You can fill them with whatever your heart desires and switch up the toppings for every season
02 -
- Pressing the warm centers with a spoon feels unnecessary but it makes a real difference in how much filling each cup can hold
- The cookie cups must be completely cool before adding any cream filling or you will end up with a sad melty mess
03 -
- Chill your dough for 15 minutes if it feels too sticky to work with
- A small cookie scoop makes portioning dough faster and more uniform