Sugar Cookie Cups (Printer-friendly)
Bite-sized sugar cookies baked in muffin tins and filled with whipped cream, fresh berries, or your favorite toppings.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/2 tsp salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tsp pure vanilla extract
→ Vanilla Cream Filling
08 - 1 cup heavy cream, chilled
09 - 2 tbsp powdered sugar
10 - 1/2 tsp 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 the flour, baking soda, and salt until well combined. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
06 - Scoop about 1 tablespoon of dough into each muffin cup. Using your fingers or the back of a spoon, gently press the dough into the bottom and up the sides to form a cup shape.
07 - Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers should still be slightly soft.
08 - Remove from oven and immediately use the back of a spoon to gently press the center of each cookie to deepen the cup indentation. Let cool in the tin for 10 minutes before transferring to a wire rack.
09 - In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
10 - Fill each completely cooled cookie cup with whipped cream using a piping bag or small spoon. Top with fresh berries, sprinkles, or mini chocolate chips as desired.
# Expert Tips:
01 -
- These adorable cups look impressive but take about thirty minutes from start to finish
- The filling possibilities are endless so you can customize them for any occasion or crowd
02 -
- Pressing the dough up the sides is the most important step because shallow cups won't hold enough filling
- Letting them cool completely before filling prevents that disappointing soggy bottom situation
03 -
- Chill the dough for fifteen minutes if it's too soft to work with especially in warm weather
- Double the batch because these disappear faster than you'd expect at any gathering