Sugar Cookie Cups (Printable Version)
Bite-sized sugar cookies baked in muffin tins with cream or fruit fillings, ideal for gatherings.
# What You 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 - Whisk together flour, baking soda, and salt in a medium bowl until well combined.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture. Beat until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Scoop about 1 tablespoon dough into each muffin cup. Press gently to form cup shape, pushing dough up the sides.
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 spoon to deepen cup shape. Cool in tin for 10 minutes, then transfer to wire rack.
09 - Whip heavy cream, powdered sugar, and vanilla in chilled bowl until stiff peaks form.
10 - Fill each cooled cookie cup with whipped cream. Top with fresh berries, sprinkles, or mini chocolate chips as desired.
# Expert Suggestions:
01 -
- These are basically dessert handled bite sized and completely customizable for any crowd or craving
- The cookie shell stays tender for days so you can bake ahead and fill right before serving
02 -
- Pressing the centers with a spoon while the cups are still warm is essentialthe dough is too soft once fully cooled to hold the new shape
- Let the cookie cups cool completely before filling or the whipped cream will melt and the texture becomes soggy
03 -
- A small cookie scoop creates perfectly uniform portions and speeds up the shaping process significantly
- For colored dough add gel food coloring to the butter sugar mixture before adding the egg for even distribution