Sugar Cookie Cups (Printable View)
Crispy sugar cookie cups baked in mini muffin tins, ready to fill with whipped cream, lemon curd, or chocolate ganache for an adorable handheld dessert.
# Ingredient List:
→ 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 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 until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
06 - Scoop approximately 1 tablespoon of dough into each muffin cup. Press gently into the bottom and up the sides to form a cup shape.
07 - Bake for 10-12 minutes until edges are lightly golden.
08 - Remove from oven. While still warm, gently press the center of each cookie with the back of a spoon to deepen the cup shape.
09 - Let cookie cups cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely before filling.
10 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
11 - Fill each cooled cookie cup with whipped cream using a spoon or piping bag. Top with fresh berries, sprinkles, or mini chocolate chips as desired.
# Expert Suggestions:
01 -
- Everything delicious about sugar cookies, but the cup shape holds your favorite fillings instead of crumbling apart
- Perfect for parties because guests can grab one and keep mingling without needing a plate
02 -
- Pressing the centers again immediately after baking is the secret to getting enough room for filling—skip this and you will struggle to fit anything inside
- The dough will puff while baking, but that second press while warm sets the shape permanently
03 -
- Chill the dough for 15 minutes if it feels too soft to work with—it will press into the tins much more cleanly
- For colored dough, add food coloring to the butter and sugar mixture before adding the egg