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Transform classic sugar cookies into adorable, perfectly portioned cups that are ideal for parties and special occasions. These mini desserts combine buttery sugar cookie bases with creamy frosting, creating customizable treats that look as impressive as they taste.
Through countless batches, I've learned that proper dough temperature and careful timing create the perfect cookie cup shape.
Essential Ingredients
- Butter: Room temperature (65-70°F)
- Granulated Sugar: For perfect texture
- Large Eggs: Room temperature
- Pure Vanilla Extract: No imitation
- All-Purpose Flour: Measured correctly
- Powdered Sugar: Sifted for smooth frosting
- Heavy Cream: For silky frosting texture
Detailed Instructions
- 1. Dough Preparation:
- Beat room temperature butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, then vanilla, mixing well after each addition. Combine dry ingredients separately, then add gradually to butter mixture. Mix just until dough forms - it should be soft but not sticky. Chill 30 minutes for easier handling.
- 2. Pan Preparation:
- Grease 36 mini muffin cups thoroughly with cooking spray or butter. For easiest removal, consider using paper liners. Preheat oven to 350°F, positioning rack in center.
- 3. Cookie Cup Formation:
- Use 1½-tablespoon cookie scoop for consistent sizing. Roll each portion into ball, then flatten slightly to about ½-inch thickness. Press gently into muffin cups. Make small indent in center with back of rounded measuring spoon.
- 4. Baking Process:
- Bake 12-14 minutes until edges are lightly golden and centers are just set. Don't overbake - cookies will continue setting as they cool. Immediately reinforce center indentations while cookies are hot.
- 5. Shaping and Cooling:
- Let cookies cool in pan exactly 5 minutes - this allows them to set enough for removal without sticking. Transfer carefully to wire rack for complete cooling.
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Frosting and Storage Solutions
- 1. Frosting Preparation:
- Beat softened butter until creamy. Gradually add sifted powdered sugar, alternating with heavy cream, until reaching perfect piping consistency - smooth and firm enough to hold shape but still creamy. Transfer to piping bag fitted with star tip (or zip-top bag with ¼-inch corner cut).
Storage and Make-Ahead
Store unfrosted cups in airtight container up to 5 days at room temperature. Once frosted, store in refrigerator up to 3 days. For make-ahead, prepare cookie cups and frosting separately - frost just before serving for best presentation.
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Perfect Pairings
- Hot chocolate or coffee
- Fresh berries
- Cold milk
- Ice cream for dessert cups
- Chocolate drizzle
- Colorful sprinkles
Decorating Variations
- Using colored frosting for holidays
- Adding seasonal sprinkles
- Filling with chocolate ganache
- Topping with fresh fruit
- Drizzling with caramel
- Adding edible glitter
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These cookie cups prove that simple ingredients can create impressive results. Whether for special occasions or everyday treats, they're sure to bring smiles. Remember, attention to detail during preparation ensures perfect shape and texture every time.
Frequently Asked Questions
- → Can I make these ahead of time?
- Yes, make the cups up to 3 days ahead and store unfrosted. Fill just before serving.
- → How should I store these?
- Store in an airtight container at room temperature for up to 5 days.
- → Can I freeze the unfilled cups?
- Yes, freeze unfilled cups for up to 3 months in an airtight container.
- → What can I use instead of a bottle cap?
- Any round object about 1 inch in diameter works - like a small shot glass or measuring spoon.
- → Can I fill these with something else?
- Yes, try chocolate ganache, cream cheese frosting, or fruit curd as alternatives.