Nothing beats a charming little treat like the Sugar Cookie Cups with Buttercream Frosting Recipe when it comes to delightful desserts that impress both kids and adults. These bite-sized sugar cookie cups filled with creamy, luscious buttercream frosting deliver a perfect blend of buttery, sweet, and soft textures that will make your taste buds dance with joy. It’s the kind of recipe that’s easy enough to make on a cozy weekend afternoon yet special enough for celebrations, and it always brings smiles wherever it’s served.
Ingredients You’ll Need
The magic behind this Sugar Cookie Cups with Buttercream Frosting Recipe lies in the simplicity and quality of its ingredients. Each item lends its own signature to the texture, taste, and look of these treats, making the entire process feel accessible yet rewarding.
- 3/4 cup salted butter, softened: Adds rich creaminess and a tender crumb to the sugar cookies.
- 3/4 cup sugar: Sweetens the dough perfectly without overpowering.
- 1 egg: Helps bind the dough and gives structure to the cookies.
- 1 teaspoon vanilla extract: Infuses the dough with warm, aromatic flavor.
- 1/4 teaspoon almond extract (optional): Offers a subtle nutty twist to enhance the flavor profile.
- 1/2 teaspoon baking powder: Provides a gentle lift, keeping cookies light.
- 2 cups all-purpose flour: The base for the cookie dough, giving it chewiness and shape.
- 1/4 cup salted butter, softened: The star of the buttercream, making the frosting dreamy and smooth.
- 1 1/3 cups powdered sugar: Sweetens and thickens the frosting to a perfect consistency.
- 1/2 teaspoon vanilla extract: Enhances the flavor of the buttercream for that classic sweetness.
- 1 tablespoon milk or heavy whipping cream: Lightens the frosting and makes it easy to pipe.
- Food coloring (optional): Adds fun and festive colors to the frosting for any occasion.
- Sprinkles (optional): Bring a pop of color and extra texture at the finish.
How to Make Sugar Cookie Cups with Buttercream Frosting Recipe
Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 350°F (175°C). Thoroughly grease 36 mini muffin cups with cooking spray to ensure the cookie cups release easily after baking. Proper preparation here sets the foundation for perfectly shaped cookie cups every time.
Step 2: Mix Cookie Dough Base
In your stand mixer bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and well combined. This step is crucial because how well the butter and sugar come together affects the cookie’s tenderness and sweetness.
Step 3: Add Wet Ingredients
Add the egg, vanilla extract, and almond extract if you’re using it. Mix until everything is fully incorporated and the dough feels smooth and unified. These ingredients add flavor complexity and help bind everything perfectly.
Step 4: Add Dry Ingredients
Sprinkle in baking powder and flour gradually. Stir or gently mix just until the dough forms a consistent texture. Avoid overmixing here because overworked dough can lead to tough cookies rather than those soft, crumbly cups you want.
Step 5: Shape Dough in Muffin Tin
Using rounded tablespoons, scoop out dough balls about 1 inch in diameter and place one into each greased mini muffin cup. Press them flat carefully with your fingers without trying to create a cup shape yet — the shaping comes after baking when the dough is warm and pliable.
Step 6: Bake the Cookie Bases
Bake the muffin tin in your preheated oven for around 10 minutes. Keep an eye out for golden edges, a sure sign that the cookies are baked through but still soft enough to shape into cups.
Step 7: Form Cookie Cups
Immediately after taking the cookies out of the oven, press a bottle cap (like the one from vanilla extract) gently into the center of each cookie. This will create the perfect cup shape while the cookies are still warm and malleable.
Step 8: Cool Cookie Cups
Allow the formed cookie cups to cool in the muffin tin for 5 minutes, helping them set in their new shape. Afterward, transfer them to a wire rack to cool completely before adding frosting. Cooling fully ensures the frosting doesn’t melt on contact.
Step 9: Prepare Frosting
Using a clean mixer bowl, beat softened butter until creamy and smooth. Then gradually add powdered sugar and vanilla extract, continuing to mix for a luscious buttercream. This fluffy frosting is the heart of the Sugar Cookie Cups with Buttercream Frosting Recipe.
Step 10: Adjust Frosting Consistency
Add milk or heavy cream slowly while beating to reach a perfect piping consistency. Add additional milk by the half tablespoon if needed. If you want to get creative, stir in food coloring to customize the frosting’s hue for any event or holiday.
Step 11: Pipe Frosting into Cookie Cups
Fill a piping bag or a resealable plastic bag with the prepared frosting and carefully pipe a generous swirl into each cooled cookie cup. This step is where your cookies transform into charming little masterpieces.
Step 12: Add Sprinkles
Top each frosted cookie cup with sprinkles if desired. The colorful sprinkle crowns add a festive feel and delightful crunch that balances the soft cookie and creamy frosting perfectly.
How to Serve Sugar Cookie Cups with Buttercream Frosting Recipe
Garnishes
These cookie cups look stunning with a variety of garnishes. Fresh berries, edible flowers, or tiny chocolate chips can make beautiful toppings that complement the sweet buttercream and buttery cookie. Sprinkles remain a classic favorite, bringing playfulness to every bite.
Side Dishes
Serve these cookie cups alongside a cup of rich hot chocolate, aromatic coffee, or a glass of cold milk for a classic and satisfying dessert experience. They also pair wonderfully with fresh fruit platters or light sorbets to balance the sweetness.
Creative Ways to Present
Display your Sugar Cookie Cups with Buttercream Frosting Recipe on a tiered tray at parties or line them up neatly on a decorative platter for family gatherings. You can package them in cute cupcake boxes or jars to gift friends and loved ones, turning simple sweets into charming presents.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookie cups in an airtight container at room temperature for up to three days. Keeping them sealed maintains the cookies’ soft texture and keeps the buttercream fresh and creamy without drying out.
Freezing
You can freeze the baked cookie cups (without frosting) in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to two months. To freeze fully assembled cookie cups, flash freeze first, then store carefully to prevent crushing and thaw in the refrigerator before serving.
Reheating
If you prefer warm cookie cups, gently warm unfrosted bases in the oven at low heat for a few minutes. Frosted cups can be taken out of the fridge and allowed to come to room temperature before eating to enjoy the soft cookie and creamy frosting textures.
FAQs
Can I make these Sugar Cookie Cups gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Keep an eye on the dough consistency as gluten-free flours sometimes absorb moisture differently.
How do I prevent the cookie cups from sticking to the pan?
Greasing the mini muffin tins thoroughly with cooking spray or butter is essential. You can also use mini paper liners designed for sticky cookie dough for extra insurance.
Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works just as well. Just be sure to beat the butter and sugar until fluffy to get that perfect texture for your cookie dough and frosting.
What flavors can I add to the buttercream frosting?
Besides vanilla, you can add flavors such as lemon zest, cocoa powder, peppermint extract, or even a splash of fruit juice to customize your buttercream to match any occasion or preference.
Is it okay to skip the almond extract in the cookie dough?
Yes, almond extract is optional and can be omitted if you prefer a straightforward vanilla sugar cookie flavor. It does add a lovely hint of nuttiness, but the cookies will be delicious either way.
Final Thoughts
Making the Sugar Cookie Cups with Buttercream Frosting Recipe is a joyful experience that yields irresistibly delicious results every time. Whether for a casual family treat or a festive celebration, these little cups bursting with sweetness and charm are sure to become a beloved recipe in your kitchen. Go ahead, roll up your sleeves, and create some happy moments with this delightful dessert!
Print
Sugar Cookie Cups with Buttercream Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 42 minutes
- Yield: 36 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sugar Cookie Cups with Buttercream Frosting are a delightful bite-sized treat, perfect for parties or a sweet snack. Crispy on the edges yet soft inside, these cookie cups are baked in mini muffin tins and filled with creamy, smooth buttercream frosting, customizable with your favorite food coloring and sprinkles for extra fun.
Ingredients
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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease 36 mini muffin cups thoroughly with cooking spray to prevent sticking.
- Mix cookie dough base: In the bowl of a stand mixer, beat the softened butter and sugar until the mixture is light and well-combined, ensuring a smooth texture.
- Add wet ingredients: Incorporate the egg, vanilla extract, and almond extract (if using), mixing until all are fully blended into the dough.
- Add dry ingredients: Sprinkle in the baking powder and flour, then stir or mix gently until the dough forms a uniform consistency without overmixing.
- Shape dough in muffin tin: Scoop out the dough using rounded tablespoons (about 1-inch diameter), roll into balls, and place one ball into each greased mini muffin cup. Press the dough balls flat using your fingers—do not shape them into cups yet.
- Bake the cookie bases: Bake in the preheated oven for approximately 10 minutes or until the edges turn golden brown, indicating they are done.
- Form cookie cups: Right after baking, use a bottle cap (such as a vanilla extract bottle cap) to gently press into the center of each cookie to create a cup shape while the cookies are still warm.
- Cool cookie cups: Let the formed cookie cups cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare frosting: In a clean bowl of a stand mixer, beat the softened butter until smooth and creamy, then add powdered sugar and vanilla extract, mixing well.
- Adjust frosting consistency: Add milk or heavy whipping cream and beat until smooth, adding an additional 1/2 to 1 tablespoon milk if needed to reach the desired piping consistency. Add food coloring if desired and mix evenly.
- Pipe frosting into cookie cups: Fill a piping bag or resealable plastic bag with the prepared frosting, then pipe the frosting into each cooled cookie cup evenly.
- Add sprinkles: Optionally, top each frosted cookie cup with sprinkles to add color and texture before serving.
Notes
- To prevent sticking, ensure that muffin tin cups are well greased.
- Press the cookie dough balls flat before baking; do not try to form the cup shape before baking.
- Use a small round object like a bottle cap immediately after baking to create perfect cookie cups while warm.
- Allow cookie cups to cool completely before frosting to avoid melting the buttercream.
- Food coloring can be added to the frosting for festive colors.
- Sprinkles can be customized or omitted based on preference.
