Print

Sugar Cookie Cups Filled with Buttercream Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

These adorable Sugar Cookie Cups filled with smooth buttercream frosting are the tastiest little treats, perfect for any occasion. Made from scratch with simple ingredients, these mini cookie cups bake up golden brown and are filled with a creamy, vanilla-flavored buttercream, then decorated with sprinkles for a festive touch.

Ingredients

Scale

Sugar 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

Buttercream 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
  • Food coloring (optional)
  • Sprinkles (optional)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease 36 mini muffin cups with cooking spray to prevent sticking.
  2. Make cookie dough: In the bowl of a stand mixer, beat together the softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract if using, mixing well to combine.
  3. Add dry ingredients: Stir in the baking powder and gradually add the flour, mixing until just combined into a dough.
  4. Form dough balls: Scoop rounded tablespoon-sized portions of dough (about 1 inch in diameter) and roll into balls. Place one dough ball into each prepared muffin cup and flatten slightly with your fingers; no need to press dough up the sides.
  5. Bake: Bake the cookies for about 10 minutes or until they are light golden brown around the edges.
  6. Create the cups: As soon as the cookies come out of the oven, use a tool about the size of a vanilla extract bottle cap to gently press the centers down, forming a small cup shape.
  7. Cool cookies: Let the cookie cups cool in the pan for 5 minutes, then carefully remove them and place them on a wire cooling rack to cool completely. Do not let them cool fully in the muffin tin to avoid sticking.
  8. Make frosting: In a clean stand mixer bowl, beat the softened butter until smooth. Add the powdered sugar and vanilla extract, mixing well. Gradually add milk or heavy cream and beat until the frosting is creamy and smooth, adjusting consistency by adding 1/2 to 1 tablespoon more milk if needed. Stir in food coloring if desired.
  9. Fill cookie cups: Transfer the frosting into a piping bag or resealable plastic bag with a corner cut off. Pipe the buttercream into the cooled cookie cups evenly.
  10. Decorate and serve: Top each filled cookie cup with sprinkles if desired. Serve and enjoy these charming, delicious treats!

Notes

  • You can shortcut this recipe by using store-bought sugar cookie dough and store-bought frosting. Prepare as directed starting from shaping the dough balls.
  • Ensure cookies are removed from the muffin tin when slightly warm to prevent sticking.
  • Use a small round object to press the indent immediately after baking for easier shaping.
  • Food coloring and sprinkles add fun and customization, perfect for festive occasions like Valentine’s Day.

Keywords: sugar cookie cups, cookie cups, buttercream filling, mini cookies, dessert, party treats, homemade cookies

Find it online: https://biteandenjoy.com/sugar-cookie-cups-filled-with-buttercream-recipe/