Sugar Cookie Cups with Buttercream Frosting Recipe
These Sugar Cookie Cups are a delightful and festive treat combining soft sugar cookie bases with creamy buttercream frosting. Perfectly portioned in mini muffin tins and shaped into little cups to hold the luscious frosting, they are ideal for parties, holidays, or any sweet craving. Easy to make from scratch and customizable with sprinkles and food coloring, these cookie cups bring fun and flavor to your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 mini cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Sugar 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 Muffin Tin: Preheat your oven to 350°F (175°C) and lightly grease 36 mini muffin cups using cooking spray to prevent sticking.
- Make the Sugar Cookie Dough: In the bowl of a stand mixer, beat the softened butter and sugar together until the mixture is smooth and well combined. Then add the egg, vanilla extract, and almond extract if using, mixing until fully incorporated. Finally, add the baking powder and flour, stirring just until a soft dough forms.
- Shape and Bake Cookies: Scoop the dough by rounded tablespoons, about 1 inch in diameter, and roll each scoop into a ball. Place one ball into each greased mini muffin cup and gently flatten it with your fingers—there’s no need to make an actual cup shape yet. Bake them in the preheated oven for approximately 10 minutes, or until the edges are golden brown.
- Form the Cookie Cups: As soon as the cookies come out of the oven, use the cap of a small bottle (such as a vanilla extract bottle) to press into the center of each warm cookie gently to create a cup shape. Allow the cookie cups to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Buttercream Frosting: In a clean stand mixer bowl, beat the softened butter until smooth. Gradually add the powdered sugar and vanilla extract, stirring to combine thoroughly. Add the milk or heavy cream and beat until you achieve a smooth and pipeable consistency, adding a bit more milk if needed. Mix in any desired food coloring at this point.
- Assemble the Sugar Cookie Cups: Transfer the buttercream frosting into a piping bag or a resealable plastic bag with the tip cut off. Pipe the frosting into each cooled cookie cup generously. Finish by decorating with sprinkles if desired. Serve immediately or store in an airtight container.
Notes
- You can omit the almond extract if you prefer a simpler vanilla flavor.
- Using the cap to press cookies while warm helps create a perfect cup shape; be gentle to avoid cracking.
- For even baking, rotate the muffin tin halfway through baking.
- The frosting can be colored any way you like, making these cookies great for themed events.
- Store assembled cookie cups in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: sugar cookie cups, mini cookies, buttercream frosting, holiday treats, party desserts, easy cookie recipe, festive cookies
