Sugar Cookie Cups with Frosting and Sprinkles Recipe

Introduction

Sugar Cookie Cups are a delightful twist on a classic favorite, perfect for parties or a fun treat. These bite-sized cookies are shaped into little cups and filled with creamy frosting, making them as beautiful as they are delicious.

Ingredients

• 3/4 cup salted butter (softened)
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/2 teaspoon baking powder
• 2 cups all-purpose flour
• 1/4 cup salted butter (softened, for frosting)
• 1 1/3 cups powdered sugar
• 1/2 teaspoon vanilla extract (for frosting)
• 1 tablespoon milk or heavy whipping cream
• Food coloring (optional)
• Sprinkles (optional)

Instructions

1. Step 1: Preheat your oven to 350°F and grease 36 mini muffin cups with cooking spray.
2. Step 2: In a stand mixer bowl, beat the softened butter and sugar together until well combined and fluffy.
3. Step 3: Add the egg, vanilla extract, and almond extract if using, and mix until smooth.
4. Step 4: Stir in the baking powder and flour until just combined to form the dough.
5. Step 5: Scoop rounded tablespoons of dough (about 1 inch in diameter) and roll each into a ball. Place one ball in each muffin cup and flatten slightly with your fingers.
6. Step 6: Bake the cookie dough for about 10 minutes, or until the edges are golden brown.
7. Step 7: Immediately after removing from the oven, use the cap of a bottle (like a vanilla extract bottle cap) to gently press into each cookie, forming a small cup.
8. Step 8: Let the cookie cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: For the frosting, beat softened butter in a clean bowl until smooth.
10. Step 10: Gradually add powdered sugar and vanilla, mixing until combined.
11. Step 11: Add milk or cream and beat until the frosting is smooth and creamy. Add more milk if needed to reach your desired consistency. Stir in food coloring if using.
12. Step 12: Fill a piping bag or a resealable plastic bag with the frosting and pipe it into each cooled cookie cup.
13. Step 13: Decorate with sprinkles if desired, then serve and enjoy!

Tips & Variations

• Use almond extract sparingly or omit it if you prefer a more traditional vanilla flavor.
• Try different food coloring shades to match holidays or party themes.
• For a decorative touch, dipped cookie cups in melted chocolate before filling.
• If you don’t have a piping bag, use a zip-top bag and snip off a corner for easy frosting application.

Storage

Store the cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Allow refrigerated cookie cups to come to room temperature before serving for the best texture. Frosted cookie cups are best enjoyed fresh but can be gently reheated in a warm oven for a few minutes to soften the cookie base.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie cups ahead of time?

Yes, you can bake the cookie cups a day or two in advance and store them in an airtight container. Frost them just before serving for the freshest taste and appearance.

What can I use instead of almond extract?

If you don’t have almond extract, you can simply omit it or replace it with an equal amount of extra vanilla extract for a pure vanilla flavor.

Sugar Cookie Cups with Frosting and Sprinkles Recipe

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★★★★★

4.6 from 55 reviews

These delightful Sugar Cookie Cups are a fun twist on classic sugar cookies, baked in mini muffin tins for an adorable cup shape perfect for filling with creamy frosting and sprinkles. Soft, buttery, and sweet with a touch of vanilla and almond extract, these cookie cups are easy to make and perfect for parties, holidays, or any sweet occasion.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 36 mini cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 3/4 cup salted butter (softened)
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 1/2 teaspoon baking powder
• 2 cups all-purpose flour

Frosting

• 1/4 cup salted butter (softened)
• 1 1/3 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk or heavy whipping cream (plus extra 1/2 to 1 tablespoon as needed)
• Food coloring (optional)
• Sprinkles (optional)

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease 36 mini muffin cups thoroughly using cooking spray to prevent sticking.
2. Make cookie dough: In the bowl of a stand mixer, beat 3/4 cup softened butter with 3/4 cup sugar until the mixture is smooth and well combined. Add 1 egg, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract if using, mixing thoroughly.
3. Add dry ingredients: Stir in 1/2 teaspoon baking powder and 2 cups flour until a dough forms and is well combined, making sure not to overmix.
4. Shape dough balls: Scoop dough by rounded tablespoons (about 1 inch in diameter) and roll into balls. Place one ball into each prepared mini muffin cup and flatten gently with your fingers; no need to form complete cups yet.
5. Bake: Bake in the preheated oven for approximately 10 minutes, or until the edges turn a golden brown.
6. Form the cups: Immediately after removing from the oven, press the center of each cookie with the cap of a bottle (such as a vanilla extract bottle cap) to form an indentation or “cup” shape.
7. Cool cookies: Let the cookie cups cool in the pan for 5 minutes, then transfer them carefully to a wire cooling rack to cool completely.
8. Make frosting: In a clean bowl of the stand mixer, beat 1/4 cup softened butter until smooth. Add 1 1/3 cups powdered sugar and 1/2 teaspoon vanilla extract, mixing to incorporate well.
9. Add milk and color: Beat in 1 tablespoon of milk or heavy cream until the frosting is smooth. Add more milk (1/2 to 1 tablespoon) if you want a thinner consistency. Mix in food coloring if you’d like colored frosting.
10. Assemble cookie cups: Spoon the frosting into a piping bag or resealable baggie and pipe a generous amount of frosting into each cooled cookie cup.
11. Decorate: Add sprinkles on top for a festive touch, if desired.

Notes

• Make sure butter is at room temperature for easier mixing and a smoother dough.
• Do not overbake cookies; edges should just turn golden to keep the centers soft enough to mold into cups.
• If you don’t have a piping bag, you can use a resealable plastic bag with a small corner snipped off for frosting application.
• Cookie cups can be made a day ahead and stored in an airtight container at room temperature.
• For a dairy-free version, substitute butter and milk with non-dairy alternatives.

Keywords: sugar cookie cups, mini cookies, cookie cups with frosting, easy cookie recipe, party desserts, mini muffin cookie cups