Sugar Cookie Cups (Printer-friendly)
Bite-sized sugar cookies baked in muffin tins, filled with whipped cream and fresh toppings for parties and gatherings.
# 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 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 all-purpose flour, baking soda, and salt until well combined.
03 - In a large bowl, beat 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 ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Scoop approximately 1 tablespoon of dough into each muffin cup. Using fingers or the back of a spoon, gently press dough into the bottom and up the sides to form a cup shape.
07 - Bake for 10-12 minutes until edges are lightly golden. Remove from oven.
08 - While cookies are still warm, gently press the center of each cup with the back of a measuring spoon to deepen the well. 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 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 -
- The texture is magical—crisp cookie shell with whatever creamy filling your heart desires
- They're like tiny edible bowls you can customize for any occasion or crowd
02 -
- Pressing the warm centers with a spoon is crucial—they puff while baking and need that extra help becoming cups
- Let them cool completely before filling, or your cream will melt into a sad little puddle
03 -
- A small cookie scoop makes portioning dough so much faster and more uniform
- Chill the dough for 15 minutes if it's too soft to hold its cup shape while pressing