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Sugar Cookie Cups with Buttercream Frosting Recipe

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5 from 94 reviews

Sugar Cookie Cups are delightful mini treats made by baking soft sugar cookie dough in mini muffin tins to form delicate cups, which are then filled with creamy buttercream frosting and topped with colorful sprinkles. Perfect for parties, celebrations, or a fun baking project, these bite-sized cookies combine a classic sugar cookie flavor with a smooth and sweet frosting center.

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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease 36 mini muffin cups generously with cooking spray to prevent the cookie dough from sticking during baking.
  2. Make the Sugar Cookie Dough: In the bowl of a stand mixer, beat together the softened butter and sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and almond extract if using, mixing until incorporated. Add the baking powder and flour, stirring until a smooth dough forms.
  3. Form and Bake Cookies: Scoop the dough by rounded tablespoons (approximately 1 inch in diameter) and roll each into a ball. Place one dough ball into each prepared mini muffin cup and flatten gently with your fingers—there’s no need to shape a cup at this stage. Bake for about 10 minutes or until the edges turn golden brown.
  4. Shape Cookie Cups: Immediately upon removing from the oven, use the cap of a vanilla extract bottle or a similarly sized object to gently press into the center of each cookie to form a cup shape. Let the cookies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  5. Prepare Buttercream Frosting: In a clean stand mixer bowl, beat the softened butter until smooth. Gradually add powdered sugar and vanilla extract, mixing to combine. Add milk or heavy whipping cream and continue beating until the frosting is smooth and spreadable. Adjust consistency with an additional 1/2 to 1 tablespoon of milk if necessary. Add food coloring if desired and mix well.
  6. Assemble the Cookie Cups: Fill a piping bag or a resealable plastic bag with the prepared frosting. Pipe the frosting into each cooled cookie cup carefully to fill the center. Top each frosted cookie cup with sprinkles if desired.

Notes

  • You can substitute homemade sugar cookie dough and frosting with store-bought versions; follow the baking and assembly steps accordingly.
  • Press the cookie cups gently to avoid breaking the cookies while forming the cup shape.
  • Use any food coloring or sprinkles to customize these treats for holidays or themes.
  • Store cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: sugar cookie cups, mini sugar cookies, buttercream frosting, cookie cups recipe, bite-sized cookies, party desserts

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