Sugar Cookie Cups (Printable Version)
Charming miniature sugar cookies baked in muffin tins, creating edible cups perfect for filling with sweet creams and fresh fruits.
# What You'll 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 (raspberries, blueberries, sliced strawberries)
12 - Sprinkles
13 - Mini chocolate chips
# How to Make It:
01 - Preheat your 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 blended. 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 until just combined. Do not overmix.
06 - Scoop approximately 1 tablespoon dough into each muffin cup. Press gently with fingers to form cup shape, pushing dough up sides of tin.
07 - Bake for 10 to 12 minutes until edges are lightly golden.
08 - Remove from oven. While still warm, gently press center of each cookie with back of a spoon to deepen cup shape. Cool in tin for 10 minutes, then transfer to wire rack.
09 - In chilled bowl, whip heavy cream, powdered sugar, and vanilla extract with electric mixer until stiff peaks form.
10 - Fill cooled cookie cups with whipped cream using piping bag or spoon. Top with fresh berries, sprinkles, or mini chocolate chips as desired.
# Expert Tips:
01 -
- Each cup is like having your own personal dessert that you can pop straight into your mouth
- The dough comes together in minutes and bakes into something that looks like you spent hours on them
02 -
- Pressing the warm centers with a spoon is crucial otherwise the filling will overflow
- Wait until cups are completely cool before filling or your cream will melt into a puddle
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with
- Add food coloring to the dough for holiday themed cookie cups