Sugar Cookie Cups (Print Version)

Bite-sized sugar cookies baked in muffin tins, filled with vanilla cream and topped with fresh fruit or sprinkles.

# What You'll Need:

→ Cookie Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Vanilla Cream Filling

08 - 1 cup heavy cream, chilled
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract

→ Optional Toppings

11 - Fresh berries (raspberries, blueberries, sliced strawberries)
12 - Sprinkles
13 - Mini chocolate chips

# Step-by-Step Guide:

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 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 to 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. Cool in pan for 10 minutes before transferring to a wire rack.
09 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10 - Fill each completely cooled cookie cup with whipped cream. Top with fresh berries, sprinkles, or mini chocolate chips as desired.

# Expert Suggestions:

01 -
  • Everything tastes better in miniature form and these prove that rule beautifully
  • You can prep the cups days ahead and fill them right before serving
  • The center well holds whatever filling your heart desires
02 -
  • Press the dough thinner than you think you need to because it puffs up while baking
  • Let the cups cool completely before filling or your cream will melt into a sad puddle
  • Use a small cookie scoop for evenly sized cups that bake at the same rate
03 -
  • Chill your dough for 15 minutes if it feels too sticky to work with
  • A teaspoon scoop makes perfect bite sized portions without any mess

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