Sugar Cookie Cups with Cream Cheese Buttercream Frosting Recipe
Introduction
Sugar Cookie Cups are a delightful twist on classic sugar cookies, baked into a charming cup shape and filled with creamy buttercream frosting. These treats are perfect for parties or a fun dessert that pairs a soft cookie with rich, flavorful frosting.
Ingredients
- 3/4 cup salted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Sprinkles (optional)
- 2 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/4 cup butter
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Pink or red food coloring gel (optional)
Instructions
- Step 1: Preheat your oven to 350°F and grease two regular muffin pans with nonstick cooking spray.
- Step 2: In a large bowl, use an electric or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, scraping down the sides occasionally.
- Step 3: Beat in the egg, vanilla extract, and almond extract until the mixture is smooth.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Avoid over-mixing to keep the cookies tender.
- Step 6: Press about 2 tablespoons of cookie dough into the bottom of each muffin cup and gently press the dough halfway up the sides using your fingers to form a cup shape.
- Step 7: Bake the cookie cups for 12 minutes, then remove from the oven and let cool for at least 15 minutes.
- Step 8: Once slightly cooled, press the back of a tablespoon or the top of a round spice jar into the center of each cookie to deepen the cup shape. Allow the cookie cups to cool completely in the pan.
- Step 9: Meanwhile, prepare the cream cheese buttercream frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth using an electric hand mixer or stand mixer.
- Step 10: Add the powdered sugar, vanilla extract, and milk to the bowl and continue mixing until well combined. If desired, add pink or red food coloring gel until the frosting reaches your preferred hue.
- Step 11: Adjust the frosting consistency by adding more milk if it’s too thick or more powdered sugar if it’s too thin. The frosting should be able to hold stiff peaks.
- Step 12: Transfer the frosting to a piping bag fitted with a star tip and pipe swirls into each cooled cookie cup. Alternatively, you can spoon the frosting in.
- Step 13: Top the frosting with sprinkles if you like, and enjoy your beautiful sugar cookie cups!
Tips & Variations
- For a flavor twist, try swapping almond extract for lemon extract in the cookie dough.
- Chill the dough before pressing it into the muffin pan to make shaping easier.
- Use different food coloring gels to create festive frosting colors for holidays or parties.
- If you don’t have a piping bag, use a zip-top bag with one corner snipped off to pipe the frosting.
Storage
Store the sugar cookie cups in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best texture and flavor. You can also freeze the cookie cups without frosting for up to 1 month; thaw completely before frosting and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookie cups dairy-free?
Yes, substitute the butter and cream cheese with dairy-free alternatives, and use a non-dairy milk like almond or oat milk for the frosting.
How do I prevent the cookie cups from spreading too much while baking?
Make sure the dough is well chilled before shaping and pressing into muffin tins. Also, avoid using too much butter, and press the dough firmly into the pan to hold its shape.
PrintSugar Cookie Cups with Cream Cheese Buttercream Frosting Recipe
Delightful Sugar Cookie Cups filled with creamy, smooth cream cheese buttercream frosting. These handheld treats combine the soft, buttery texture of classic sugar cookies baked in muffin pans and shaped into cute cups, perfect for filling with luscious frosting and sprinkles. Ideal for parties, celebrations, or anytime a sweet snack is needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Cups
- 3/4 cup salted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Sprinkles (optional)
Cream Cheese Buttercream Frosting
- 2 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/4 cup butter
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Pink or red food coloring gel (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease 2 regular muffin pans thoroughly with nonstick cooking spray to ensure easy removal of cookie cups.
- Cream Butter and Sugar: In a large bowl, use an electric mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take a few minutes. Remember to scrape down the sides of the bowl with a rubber spatula for even mixing.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and almond extract into the creamed butter and sugar mixture. Beat until smooth and fully combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and baking soda until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix until a dough forms, being careful not to over-mix as this can toughen the dough.
- Form Cookie Cups: Press approximately 2 tablespoons of cookie dough into the bottom of each muffin cup. Then, use your fingers to press the dough halfway up the sides of each cup to form a shallow bowl shape.
- Bake Cookie Cups: Place the muffin pans in the preheated oven and bake the cookie cups for about 12 minutes, until edges are lightly golden. Remove from the oven and allow to cool for at least 15 minutes.
- Shape the Cups: While still warm, gently press the center of each cookie cup with the back of a tablespoon or the top of a round spice jar to reinforce the cup shape. Let the cookie cups cool completely in the pan before removing.
- Prepare Frosting: In a medium bowl, beat together the softened cream cheese and butter with an electric hand mixer or stand mixer until smooth and creamy. Gradually add powdered sugar, vanilla extract, and milk, mixing continuously until the frosting reaches your desired consistency. Add food coloring gel if desired to tint the frosting. Adjust consistency by adding more milk if too thick, or more powdered sugar if too thin. The frosting should be able to hold stiff peaks.
- Frost Cookie Cups: Fill a piping bag fitted with a star tip with the prepared frosting. Pipe a swirl of frosting into each cooled cookie cup. Alternatively, you can spoon the frosting generously into each cup.
- Decorate and Serve: Top each frosted cookie cup with sprinkles if desired. Serve immediately or store in an airtight container until ready to enjoy.
Notes
- For best results, ensure butter and cream cheese are softened to room temperature before mixing.
- Do not overmix the dough once flour is added to keep cookie cups tender.
- If you don’t have a round spice jar, use the back of a tablespoon or your fingers to shape the cups.
- Cookie cups can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Add sprinkles inside the cookie dough before baking for extra festive cookie cups.
- Adjust the amount of milk in the frosting to achieve desired thickness depending on your piping or spreading preference.
Keywords: sugar cookie cups, cookie cups, cream cheese frosting cookies, baked cookie treats, dessert cups, easy cookie recipes
