Sugar Cookie Cups (Printable)
Bite-sized sugar cookie cups baked in muffin tins, filled with cream and topped with fresh fruit.
# What You'll Need:
→ Cookie Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Vanilla Cream Filling
08 - 1 cup heavy cream, chilled
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
→ Optional Toppings
11 - Fresh berries (raspberries, blueberries, sliced strawberries)
12 - Sprinkles
13 - Mini chocolate chips
# Directions:
01 - Preheat your oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
03 - In a large bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Scoop approximately 1 tablespoon of dough into each muffin cup. Press gently with your fingers to form a cup shape, pushing the dough up the sides of the tin.
07 - Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
08 - Remove from oven and immediately press the center of each cookie with the back of a spoon while still warm to deepen the cup shape. Cool in the tin for 10 minutes, then transfer to a wire rack.
09 - In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
10 - Fill each cooled cookie cup with the whipped cream using a piping bag or spoon. Top with fresh berries, sprinkles, or mini chocolate chips as desired. Serve immediately or refrigerate until ready to serve.
# Expert Tips:
01 -
- Theyre portable party food that disappears faster than you can bake another batch
- The cups bake in muffin tins so they keep their shape without any fancy equipment
02 -
- Pressing the warm centers with a spoon is crucial for enough filling space
- The cookie shells must be completely cool before adding cream or they'll melt
03 -
- Chill your dough for 15 minutes if it feels too sticky to work with
- Use a small cookie scoop for uniform cups that bake evenly