Sugar Cookie Cups

The first time I made sugar cookie cups was actually by accident I had intended to make regular cookies but my mini muffin tin was sitting right there on the counter and I just went for it. That afternoon my kitchen smelled like vanilla and warm sugar and I ended up with these adorable edible cups that I could fill with anything. Now they are my go to whenever I need a dessert that makes people smile.

I brought a platter of these to my niece's birthday party last spring and watched three different adults ask me for the recipe within ten minutes. Something about eating a cookie that also holds a whipped cream surprise just hits differently than a regular dessert bar.

Ingredients

• All purpose flour: The backbone of your cookie shell providing structure while keeping the cups tender after baking
• Baking soda: Just a half teaspoon helps the cups puff slightly then settle into that perfect hollow shape
• Salt: A small amount balances the sugar and keeps the vanilla flavor bright
• Unsalted butter softened: Room temperature butter incorporates evenly into the dough creating a consistent texture across all cups
• Granulated sugar: Sweetens the dough and helps the edges bake up golden and slightly crisp
• Large egg: Binds everything together and adds richness for a sturdy yet tender cup
• Pure vanilla extract: The classic flavor that makes these taste like nostalgia and bakery fresh all at once
• Heavy cream chilled: Cold cream whips up faster and holds its shape better inside the cookie cups
• Powdered sugar: Sweetens and stabilizes the whipped cream filling without making it too heavy
• Fresh berries: Add color freshness and a tart contrast to the sweet cookie and cream

Instructions

Get your oven ready:

Preheat to 350°F and grease a 24 cup mini muffin tin thoroughly so every cookie cup releases easily later

Mix the dry ingredients:

Whisk flour baking soda and salt in a medium bowl until everything is evenly distributed

Cream the butter and sugar:

Beat softened butter and granulated sugar for about 2 minutes until the mixture looks pale fluffy and almost doubled in volume

Add the egg and vanilla:

Beat in the egg and vanilla extract just until combinedscraping the bowl once to catch any flour pockets at the bottom

Combine everything:

Gradually mix in the dry ingredients stopping as soon as no flour streaks remainover mixing makes tough cookie cups

Shape the cups:

Scoop about 1 tablespoon of dough into each muffin cup then press gently up the sides to form a cup shape leaving a small hollow center

Bake until golden:

Bake for 10 to 12 minutes until the edges are lightly golden and the centers look set not shiny or wet

Form the cups while warm:

Immediately press the back of a spoon into the center of each cup to deepen the well then let them cool in the tin for 10 minutes before transferring

Whip the cream filling:

In a chilled bowl whip heavy cream powdered sugar and vanilla until stiff peaks form making sure the cream is cold for best results

Fill and serve:

Once cookie cups are completely cool fill them with whipped cream and top with berries sprinkles or chocolate chips right before serving

Save

My daughter now requests these for every class party and loves helping me press the dough into the muffin tins. There is something so satisfying about watching people figure out that the cookie is also the bowl.

Filling Ideas Beyond Whipped Cream

I have experimented with so many fillings over the years and lemon curd might be my unexpected favorite. The tart curd cuts through the sweet buttery cookie and feels almost sophisticated. Chocolate ganache is another winner especially topped with a sea salt flake or two.

Make Ahead Strategy

The cookie shells freeze beautifully for up to a month which has saved me more than once before last minute gatherings. Just thaw them at room temperature for about an hour then fill and serve. The texture stays remarkably close to fresh baked.

Serving and Storage Tips

These are best assembled within an hour of serving because the cookie starts to soften from the filling over time. Set up a filling bar and let guests build their owna hit at birthday parties and holiday gatherings alike.

• Store unfilled cups in an airtight container at room temperature for up to 3 days
• Keep filled cups refrigerated if the filling is perishable like whipped cream or curd
• Bring refrigerated filled cups to room temperature for 15 minutes before serving for the best texture

Save

Whether you are feeding a crowd or just treating yourself on a Tuesday these little cups never fail to make dessert feel like a celebration.

Recipe Questions & Answers

→ Can I make sugar cookie cups ahead of time?

Yes, bake the unfilled cups up to 3 days in advance and store in an airtight container. Fill them just before serving to maintain the best texture and prevent sogginess.

→ What other fillings work well in these cups?

Beyond vanilla whipped cream, try chocolate ganache, lemon curd, pastry cream, Nutella, peanut butter frosting, or fruit preserves. Fresh berries, sliced fruit, and sprinkles make excellent toppings.

→ How do I prevent the dough from sticking to the muffin tin?

Lightly grease your mini muffin tin with butter or cooking spray. You can also use mini cupcake liners for easier removal, though the cups may not hold their shape quite as well.

→ Can I freeze sugar cookie cups?

Freeze unfilled baked cups for up to 3 months in a freezer-safe container. Thaw at room temperature before filling. Do not freeze filled cups as the filling texture will be compromised.

→ Why do I need to press the centers again after baking?

The dough puffs slightly during baking, so gently pressing the warm centers with a spoon ensures you have enough depth for your fillings. This step is crucial for achieving the perfect cup shape.

→ Can I double this recipe for larger crowds?

Absolutely. Simply double all ingredients and bake in batches if you only have one muffin tin. The dough also refrigerates well for up to 24 hours if you want to bake fresh the next day.