Mini Sugar Cookie Cups Recipe (Print Version)
# Ingredients:
→ Sugar Cookie Dough
01 -
3/4 cup salted butter softened
02 -
3/4 cup sugar
03 -
1 egg
04 -
1 teaspoon vanilla
05 -
1/4 teaspoon almond extract optional
06 -
1/2 teaspoon baking powder
07 -
2 cups flour
→ Buttercream Frosting
08 -
1/4 cup salted butter softened
09 -
1 1/3 cups powdered sugar
10 -
1/2 teaspoon vanilla
11 -
1 tablespoon milk or heavy whipping cream
12 -
food coloring optional
13 -
sprinkles optional
# Instructions:
01 -
Preheat oven to 350F and grease 36 mini muffin cups with cooking spray.
02 -
In the bowl of a stand mixer, beat the butter and sugar until well-combined.
03 -
Stir in the egg, vanilla and almond extract (if using).
04 -
Add the baking powder and flour and stir until combined.
05 -
Scoop the dough by rounded tablespoons (about 1" in diameter) and roll into a ball. Place one in each muffin tin cup and flatten with your fingers (no need to form a "cup"....just flatten).
06 -
Bake for about 10 minutes, or until golden brown around the edges.
07 -
Use the cap of a bottle (I use the cap of my vanilla extract bottle) to press into each cookie to form a "cup." Let cool for 5 minutes in the pan and then remove to a wire cooling rack.
08 -
In the bowl of a stand mixer, stir the butter until smooth. Add the powdered sugar and vanilla and stir to incorporate. Add the milk (or cream) and beat until smooth, adding an addition 1/2 - 1 tablespoon of milk, if needed for desired consistency. Stir in food coloring, if desired.
09 -
Scoop the frosting into a piping bag or resealable baggie and pipe into each of the cooled cookie cups. Top with sprinkles, if desired.
# Notes:
01 -
Can use store-bought sugar cookie dough and frosting
02 -
Perfect for any occasion
03 -
Use bottle cap to create cup shape