Can I use a mini muffin pan instead of a standard one?

Yes! Press about 1 teaspoon of dough into each mini muffin cup and bake for 9 to 10 minutes, watching closely as they bake faster. You will get more cups from the same amount of dough.

Can I use store-bought cookie dough?

You can use a sugar cookie dough pouch or pre-made dough for a quick shortcut, though the homemade dough in this recipe is noticeably superior in both flavor and texture.

Can I make these ahead of time for a party?

Absolutely. Bake the cookie cups 1 to 2 days ahead and store in an airtight container. Prepare the frosting, store it in the refrigerator, and pipe into the cups on the day of the party for the freshest presentation.

Can I freeze the frosted cookie cups?

Frosted cookie cups do not freeze well as the cream cheese frosting can become watery upon thawing. Freeze the unfrosted baked cups instead and frost after thawing.

The Best Sugar Cookie Cups Soft Buttery and Completely Adorable

Name: The Best Sugar Cookie Cups Soft Buttery and Completely Adorable
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 3/4 cup salted butter softened; 3/4 cup granulated sugar; 1 large egg room temperature; 1 and 1/2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Sprinkles for decorating; 2 oz cream cheese softened; 1/4 cup unsalted butter softened; 3 cups powdered sugar; 2 tablespoons whole milk; 1/4 teaspoon vanilla extract for frosting; Gel food coloring optional

Description

Adorable soft and chewy sugar cookie cups baked in a muffin pan and filled with silky cream cheese buttercream frosting. Perfect for every holiday, party, and celebration!

Ingredients

Scale

3/4 cup salted butter softened

3/4 cup granulated sugar

1 large egg room temperature

1 and 1/2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

Sprinkles for decorating

2 oz cream cheese softened

1/4 cup unsalted butter softened

3 cups powdered sugar

2 tablespoons whole milk

1/4 teaspoon vanilla extract for frosting

Gel food coloring optional

Instructions

1. Preheat oven to 350F. Grease two standard muffin pans generously with nonstick cooking spray.

2. Beat butter and sugar on medium speed 2 to 3 minutes until light and fluffy.

3. Add egg, vanilla extract, and almond extract. Beat until smooth.

4. Whisk flour, baking powder, and baking soda in a separate bowl.

5. Add flour mixture to butter mixture and mix on low until dough just forms. Do not overmix.

6. Press 2 tablespoons of dough into each muffin cup pressing halfway up the sides.

7. Bake 12 minutes until edges are just set. Cool in pan 15 minutes.

8. Press the center of each cup down with a round tablespoon to form the well. Cool completely on a wire rack.

9. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Beat to stiff peaks. Add gel coloring if desired.

10. Pipe frosting into each completely cooled cookie cup. Top with sprinkles and serve.

Notes

All ingredients must be at room temperature for best texture.

Do not overmix the dough once flour is added.

Press the cup centers while still slightly warm but never while hot.

Frost only completely cooled cookie cups to prevent melting.

Use gel food coloring for the most vibrant frosting colors.

Bake cookie cups up to 2 days ahead and frost day of serving.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie cup
Calories: 265
Sugar: 28g
Sodium: 110mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg

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