Introduction

These Sugar Cookie Cups are delightful bite-sized treats filled with creamy buttercream frosting. Perfect for any occasion, they combine the classic sweetness of sugar cookies with a soft, dreamy center that’s sure to please everyone.

The image shows several small round cookies with soft, pale golden edges and a thick layer of pink frosting in the center. Each cookie has a single scoop of creamy, smooth pink icing that fills a shallow well in the middle, topped with tiny heart-shaped sprinkles in white, pink, and red. One cookie near the center has a bite taken out of it, revealing a soft, slightly crumbly inside pale dough beneath the frosting. The cookies are placed closely together on a silver wire cooling rack with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and grease 36 mini muffin cups with cooking spray.
Step 2: In a stand mixer bowl, beat the butter and sugar together until well combined and creamy.
Step 3: Add the egg, vanilla extract, and almond extract if using, and mix until incorporated.
Step 4: Stir in the baking powder and flour until the dough comes together.
Step 5: Scoop rounded tablespoon-sized portions of dough and roll each into a ball. Place one dough ball into each muffin cup and flatten gently with your fingers—you do not need to shape the dough up the sides.
Step 6: Bake for about 10 minutes or until the edges are lightly golden brown.
Step 7: Immediately after baking, use the cap of a vanilla bottle or a similarly sized object to press down the center of each cookie to create a “cup.”
Step 8: Let the cookie cups cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Avoid cooling fully in the pan to prevent sticking.
Step 9: For the frosting, beat the softened butter until smooth. Gradually add powdered sugar and vanilla, stirring to combine.
Step 10: Add milk or cream and beat the frosting until smooth and creamy. Adjust consistency by adding an extra 1/2 to 1 tablespoon of milk if needed. Add food coloring if desired.
Step 11: Fill a piping bag or resealable plastic bag with the frosting, snip off a corner, and pipe a generous amount into each cooled cookie cup.
Step 12: Decorate with sprinkles if you like, then serve and enjoy!

Tips & Variations

You can use store-bought sugar cookie dough and frosting for a quicker version—just follow the same baking and assembly process.
Try different extracts like lemon or peppermint in the dough for unique flavors.
Use colored frosting and themed sprinkles to match holidays or parties.
Press cookie centers right after baking while they’re warm to create a perfect cup shape.

Storage

Store the cookie cups in an airtight container at room temperature for up to 3 days. If you fill them with frosting, refrigerate and let come to room temperature before serving for the best texture. You can also freeze the baked cookie cups (without frosting) for up to 1 month and frost them after thawing.

How to Serve

The image shows several round cookies arranged closely on a white marbled surface, each cookie having two layers: a light beige, crumbly base with a soft texture and a thick, smooth pink frosting layer placed in the center. The frosting is decorated with small heart-shaped sprinkles in dark red, bright pink, and white colors. One cookie in the center has a bite taken out, revealing the soft crumbly texture inside the base. The scene gives a close-up view highlighting the details of the texture and colors, with soft natural light enhancing the pastel tones of the frosting and the pale base. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookie cups without a mini muffin tin?

Using a mini muffin tin is best for shaping the cookie cups. Without one, you can bake flattened cookie rounds on a baking sheet, then press the centers immediately after baking to form cups, but it might be more challenging to hold the shape.

How do I prevent the cookies from sticking to the pan?

Grease the mini muffin tin well with cooking spray and let the cookies cool in the pan only for 5 minutes before transferring them carefully to a wire rack. Cooling completely in the pan can cause sticking.