Sugar Cookie Cups (Print View)

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

# Ingredient List:

→ 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
12 - Sprinkles
13 - Mini chocolate chips

# How to Make:

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 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 dough into each muffin cup. Press gently with fingers to form cup shape, pushing dough up the sides.
07 - Bake for 10 to 12 minutes until edges are lightly golden.
08 - Remove from oven. While warm, gently press center of each cookie with back of spoon to deepen cup shape. Cool in tin for 10 minutes, then transfer to wire rack.
09 - In chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10 - Pipe or spoon whipped cream into cooled cookie cups. Top with fresh berries, sprinkles, or mini chocolate chips as desired.

# Expert Advice:

01 -
  • They look impressive but secretly take about 30 minutes from start to finish
  • The fillings are endless so you can customize for every crowd and craving
  • Perfect portion control means you can sample multiple flavors without guilt
02 -
  • Press the dough thin enough at the bottom or you will end up with cookie hockey pucks instead of cups
  • Let them cool completely before filling or your cream will melt into a sad puddle
  • The spoon press while warm is essential for getting enough filling space later
03 -
  • Chill your mixing bowl and beaters for 10 minutes before whipping cream for faster results
  • Use a small cookie scoop for perfectly uniform portions every time

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