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This sugar cookie cup recipe transforms basic sugar cookie dough into adorable edible dessert cups topped with swirls of cream cheese buttercream frosting. The combination of tender cookie base with creamy frosting creates a delightful two-bite treat perfect for parties, holidays, or anytime you need a special sweet.
I first made these cookie cups for my daughter's birthday party when I needed something festive but manageable for small hands. They were such a hit that they've become our go-to dessert for everything from baby showers to holiday gatherings.
Ingredients
- Salted butter: softened. The salt enhances all the flavors. Make sure it's properly softened to room temperature for proper creaming.
- Granulated sugar: provides the perfect sweetness and helps create those crisp edges.
- Large egg: binds everything together. Room temperature works best for proper incorporation.
- Vanilla extract: adds that classic warm flavor that makes sugar cookies irresistible.
- Almond extract: gives these cookies a special bakery quality flavor. Even people who dont typically like almond extract love the subtle enhancement.
- All purpose flour: provides structure. For the most tender cookies measure carefully to avoid packing.
- Baking powder and baking soda: work together to give just the right amount of lift without making them too cakey.
- Cream cheese: makes the frosting tangy and balances the sweetness perfectly.
- Powdered sugar: creates that smooth velvety texture in the frosting.
- Milk: thins the frosting to the perfect piping consistency.
- Food coloring gel: optional but adds festive flair. Gel works better than liquid for vibrant colors.
- Sprinkles: completely optional but add fun and festivity.
How To Make Sugar Cookie Cups
- Prepare the cookie dough:
- Cream butter and sugar until genuinely light and fluffy. This takes about 3 full minutes of beating not just until combined. The mixture should look noticeably paler and have increased in volume. This builds air into the dough for the perfect texture.
- Add the wet ingredients:
- Beat in the egg and both extracts until completely smooth. Stop and scrape down the bowl at least once to ensure everything is evenly incorporated. The mixture should look glossy and well combined.
- Incorporate the dry ingredients:
- Whisk the flour baking powder and baking soda together first to ensure they are evenly distributed. Add to the wet ingredients and mix just until a cohesive dough forms. Overmixing at this stage will develop too much gluten making tough cookies so stop as soon as no dry flour remains.
- Form the cups:
- Press exactly 2 tablespoons of dough into each muffin cavity. Use your fingers to press it evenly across the bottom and halfway up the sides. The dough will rise slightly so dont go all the way to the top of the muffin cup.
- Bake and shape:
- Bake for precisely 12 minutes until just set but not browned. The cookies will look slightly underdone but will firm up as they cool. While still warm press the center down with the back of a tablespoon or round spice jar to create the cup shape. This must be done while still warm but not immediately out of the oven or the cups may crack.
- Make the frosting:
- Beat the softened cream cheese and butter until completely smooth with no lumps whatsoever. Add the powdered sugar in batches mixing well between additions. Add vanilla and milk until you achieve a consistency that will hold stiff peaks when piped. Add food coloring if desired mixing thoroughly for even color distribution.
- Assemble and decorate:
- Once cups are completely cooled pipe or spoon the frosting into each cup. Use a star tip for a professional bakery look or simply swirl with a spoon for a more rustic appearance. Add sprinkles immediately after frosting so they adhere properly.
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I consider the cream cheese in the frosting to be the real star here. While many sugar cookie recipes pair with plain buttercream the subtle tanginess of cream cheese adds complexity that balances the sweetness. It reminds me of childhood birthdays when my grandmother would always insist on cream cheese frosting because as she said it makes everything taste more special.
Storage and Make Ahead Tips
These cookie cups actually improve with a day of rest as the flavors meld together. Store unfrosted cups in an airtight container at room temperature for up to 5 days. Once frosted they should be refrigerated and will stay fresh for about 3 days. Let them come to room temperature before serving for the best texture and flavor.
The cookie dough can be made ahead and refrigerated for up to 3 days. Just bring it back to room temperature before pressing into the muffin tins. You can also freeze the baked unfilled cups for up to 3 months tightly wrapped. Thaw at room temperature before filling.
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Serving Suggestions
These cookie cups make a beautiful addition to any dessert table. Arrange them on a tiered serving platter for an elegant presentation. For holidays customize the colors to match the occasion red and green for Christmas pastels for Easter red and pink for Valentines Day.
Serve alongside coffee or tea for an afternoon treat or alongside a scoop of vanilla ice cream for a more substantial dessert. For a dessert bar consider offering a variety of fillings such as chocolate ganache lemon curd or fruit compote alongside the cream cheese frosting to let guests customize their cups.
Variations and Substitutions
This versatile recipe can be adapted in numerous ways to suit your preferences or pantry:
- For a chocolate version replace 1/4 cup of the flour with unsweetened cocoa powder.
- Add 1/2 cup mini chocolate chips to the dough for a chocolate chip cookie cup.
- Replace the almond extract with mint orange or lemon extract for different flavor profiles.
- For a dairy free version use plant based butter and cream cheese alternatives.
- During the holidays add crushed candy canes to the frosting for a peppermint twist.
Frequently Asked Questions
- → Can I use unsalted butter instead of salted butter for the cookie cups?
Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.
- → How can I make the frosting thicker or thinner?
To make the frosting thicker, add more powdered sugar. For a thinner consistency, add a small amount of milk until desired texture is achieved.
- → Can I add different food coloring to the frosting?
Absolutely! You can customize the color of the frosting with your favorite food coloring gels to fit any occasion.
- → How do I store leftover cookie cups?
Store the cookie cups in an airtight container in the refrigerator for up to 3-4 days. Let them come to room temperature before serving.
- → What can I use instead of a piping bag for frosting?
If you don’t have a piping bag, you can use a plastic sandwich bag with the tip cut off or simply spoon the frosting onto the cookie cups.
- → Can I freeze sugar cookie cups?
Yes, you can freeze the undecorated cookie cups in an airtight container for up to 2-3 months. Thaw completely before adding frosting and sprinkles.