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Sugar Cookie Cups with Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 35 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Add wet ingredients: Incorporate the egg, vanilla extract, and almond extract (if using), mixing until all are fully blended into the dough.
  4. Add dry ingredients: Sprinkle in the baking powder and flour, then stir or mix gently until the dough forms a uniform consistency without overmixing.
  5. 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.
  6. Bake the cookie bases: Bake in the preheated oven for approximately 10 minutes or until the edges turn golden brown, indicating they are done.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

Find it online: https://slsrecipes.com/sugar-cookie-cups-with-buttercream-frosting-recipe/