Sugar Cookie Cups (Printable Version)
Bite-sized sugar cookie cups baked in muffin tins, filled with vanilla cream and topped with fresh berries or sprinkles.
# 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:
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 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 egg and vanilla extract to the butter mixture. Beat until fully incorporated.
05 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Scoop about 1 tablespoon of dough into each muffin cup. Press gently with fingers to form a cup shape, pushing dough up the sides to create a well.
07 - Bake for 10 to 12 minutes, or until edges are lightly golden. Remove from oven.
08 - While cups are still warm, gently press the center of each with the back of a spoon to deepen the cup shape. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
09 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
10 - 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 Tips:
01 -
- These bite-sized treats are easier to eat than regular cookies and feel infinitely more special
- You can customize the filling to match any season or craving
- The presentation makes people think you spent hours in the kitchen
02 -
- Press the dough thin enough or the centers will puff up during baking
- Reshape the cups while they're still warm or they'll crack
- Completely cooled cups hold whipped cream better than warm ones
03 -
- Chill the dough for 15 minutes if it's too sticky to work with
- A small cookie scoop ensures consistent sizes every time