Sugar Cookie Cups (Printable)
Bite-sized sugar cookies baked in muffin tins, filled with 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 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 flour, baking soda, and salt until evenly blended.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture. Beat until fully incorporated, scraping down sides of bowl as needed.
05 - Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined. Do not overmix.
06 - Scoop approximately 1 tablespoon dough into each muffin cup. Press gently with fingers to form cup shape, pushing dough up sides of tin.
07 - Bake for 10 to 12 minutes until edges are lightly golden. Centers should still be slightly soft.
08 - Remove from oven. While still warm, gently press center of each cookie with back of spoon to deepen cup shape. Cool in tin for 10 minutes.
09 - Carefully transfer cookie cups to wire rack. Cool completely before filling.
10 - In chilled bowl, whip heavy cream, powdered sugar, and vanilla with electric mixer until stiff peaks form.
11 - Fill each cooled cookie cup with whipped cream. Top with fresh berries, sprinkles, or mini chocolate chips as desired.
# Tips from dashanddishes:
01 -
- They're essentially bite-sized excuses to eat dessert with your hands, which is honestly the best way to eat dessert
- The dough comes together in one bowl and bakes into these perfect little vessels that hold whatever filling you're craving
02 -
- Press the dough into the muffin cups while it's still fresh from scooping—it gets firmer and harder to work with as it sits
- That final press with a spoon while they're warm is absolutely crucial for creating enough space for a generous amount of filling
03 -
- Don't overfill the muffin cups or the dough will puff up and lose that cup shape during baking
- A measuring teaspoon works perfectly for pressing the centers while the cookies are warm