Introduction

Sugar Cookie Cups are a delightful twist on classic sugar cookies, baked in muffin tins to create perfect little cups filled with creamy frosting. These treats are fun to make and even more fun to eat, perfect for parties or a sweet snack anytime.

A stack of three round, light golden cookie cups filled with smooth, bright pink frosting topped with small pink and red heart-shaped sprinkles sits on a white marbled surface. The top cookie cup has a bite taken out, showing the thick pink frosting inside and the crumbly texture of the cookie shell. Surrounding the stack are more cookie cups filled with the same pink frosting and sprinkles, all resting on the white marbled surface, with a soft focus background showing striped pink and white straws. photo taken with an iphone --ar 4:5 --v 7

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 the oven to 350 degrees F and grease two regular muffin pans with nonstick cooking spray.
Step 2: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, scraping down the sides as needed.
Step 3: Beat in the egg, vanilla extract, and almond extract until the mixture is smooth.
Step 4: In a separate medium bowl, whisk together the flour, baking powder, and baking soda.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a dough forms, being careful not to over-mix.
Step 6: Press about 2 tablespoons of dough into the bottom of each muffin cup, then press the dough halfway up the sides with your fingers to form cups.
Step 7: Bake for 12 minutes, then let cool for at least 15 minutes. Press the back of a tablespoon or the top of a round spice jar into the center of each cookie to shape the cup. Allow to cool completely.
Step 8: Meanwhile, beat together the cream cheese and butter in a medium bowl until smooth. Add powdered sugar, vanilla extract, and milk, and mix until combined. Add food coloring gel if using, and adjust consistency with more milk or powdered sugar as needed. The frosting should hold stiff peaks.
Step 9: Fill a piping bag fitted with a star tip with the frosting. Pipe swirls into each cookie cup or spoon the frosting in. Top with sprinkles if desired. Enjoy!

Tips & Variations

For a different flavor twist, try substituting almond extract with lemon or orange extract.
Use mini chocolate chips or chopped nuts inside the cookie dough for added texture.
If you don’t have a piping bag, use a resealable plastic bag with a small corner snipped off to pipe the frosting.
Food coloring is optional — try pastel colors for a festive look during holidays.

Storage

Store sugar cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Let refrigerated cookie cups come to room temperature before serving for the best texture. They can be frozen for up to 2 months; thaw in the fridge before frosting.

How to Serve

A close-up shows a stack of three small round tarts with golden brown crusts. Each tart has one layer of buttery crust at the bottom and sides, filled with a smooth, creamy pink frosting that has a soft texture. The top tart is bitten into, revealing the crumbly crust and thick pink filling inside. Small heart-shaped sprinkles in shades of red and pink are scattered on the frosting on each tart. Around the stack, more tarts with the same layers and decorations are placed on a white marbled surface, with a soft blur of more tarts and striped paper straws in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it refrigerated. Let it soften slightly before pressing into the muffin pan.

What can I use if I don’t have cream cheese for the frosting?

You can substitute the cream cheese with an equal amount of softened butter and increase the powdered sugar slightly for a simple buttercream frosting.