Sugar Cookie Cups
Sugar Cookie Cups are delightful mini desserts with a soft cookie base that’s filled with creamy frosting and topped with sprinkles, making them perfect for kids and gatherings.
Ingredients
For the cookie base
- 3/4 cup salted butter (softened) If butter is too cold, microwave for 5–10 seconds.
- 3/4 cup granulated sugar Can swap a spoonful with brown sugar for warmth.
- 1 large egg
- 1 1/2 teaspoons vanilla extract Can add extra if omitting almond extract.
- 1/2 teaspoon almond extract Optional; can skip if you prefer.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- sprinkles For decoration.
For the frosting
- 2 ounces cream cheese (softened)
- 3 cups powdered sugar Sift if desired for smoothness.
- 1/4 cup butter Softened.
- 2 tablespoons milk Adjust for desired consistency.
- 1/4 teaspoon vanilla extract
- pink or red food coloring gel (optional) For tinting frosting.
Instructions
Preparation
- Preheat oven to 350°F and grease 2 muffin pans with nonstick cooking spray.
- Cream together butter and sugar until light and fluffy.
- Add egg and extracts, mix until smooth.
- In a separate bowl, whisk flour, baking powder, and baking soda.
- Combine wet and dry mixtures until a dough forms.
- Press 2 tablespoons of dough into each muffin cup.
Baking
- Bake for 12 minutes and let cool for 15 minutes.
- Press centers to form a cup shape after cooling.
Frosting
- Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and milk to achieve desired consistency.
- Pipe frosting into cooled cookie cups and top with sprinkles.
Notes
These cookie cups can be frozen unfrosted for up to 2 months and frosted later. They can also be decorated with seasonal sprinkles for themed parties.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 4gSodium: 95mgSugar: 8g
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