Sugar Cookie Cups with Frosting and Sprinkles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for approximately 10 minutes, or until the edges turn a golden brown.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
