Sugar Cookie Cups (Printable version)

Bite-sized sugar cookie cups baked in muffin tins, filled with sweet cream and topped with fresh berries or sprinkles.

# What You'll Need:

→ Cookie Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/2 tsp salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tsp pure vanilla extract

→ Vanilla Cream Filling

08 - 1 cup heavy cream, chilled
09 - 2 tbsp powdered sugar
10 - 1/2 tsp vanilla extract

→ Optional Toppings

11 - Fresh berries (raspberries, blueberries, sliced strawberries)
12 - Sprinkles
13 - Mini chocolate chips

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - In a medium bowl, whisk together flour, baking soda, and salt until well combined.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
06 - Scoop approximately 1 tablespoon of dough into each muffin cup. Using your fingers or the back of a spoon, gently press the dough into the bottom and up the sides to form a cup shape.
07 - Bake for 10 to 12 minutes, or until edges are lightly golden brown.
08 - Remove from oven and immediately use the back of a spoon to gently press the center of each cookie to deepen the cup shape. Cool in the pan for 10 minutes before transferring to a wire rack.
09 - In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
10 - Fill each completely cooled cookie cup with whipped cream using a spoon or piping bag. Top with fresh berries, sprinkles, or mini chocolate chips as desired.

# Expert advice:

01 -
  • Every bite combines crisp buttery cookie with creamy fillings, creating texture contrasts that make people reach for seconds
  • They're endlessly customizable, so you can match any holiday or celebration theme with colors and toppings
  • The mini size means you can pop them whole or savor two or three without feeling like you've overindulged
02 -
  • Pressing the warm cookies with a spoon is crucial—the centers puff during baking and need to be reshaped while still pliable
  • Completely cool the cookie cups before filling, or the cream will melt and your beautiful presentation will collapse
  • These are best filled within an hour of serving, though the unfilled shells stay fresh for days in an airtight container
03 -
  • Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream—it creates the most stable peaks
  • If your dough feels too sticky to work with, refrigerate it for 15 minutes before scooping into the muffin tin
  • Use a small cookie scoop for uniform portions, which ensures all the cups bake at the same rate

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