Cookie Cups with Frosting (Print Version)
# Ingredients:
→ Sugar Cookie Cups
01 -
Room temp softened salted butter (¾ cup)
02 -
White sugar (¾ cup)
03 -
One large egg
04 -
Real vanilla extract (1 teaspoon)
05 -
Optional almond extract (¼ teaspoon)
06 -
Baking powder (½ teaspoon)
07 -
Regular flour (2 cups)
→ Buttercream Filling
08 -
Softened salted butter (¼ cup)
09 -
Confectioners sugar (1⅓ cups)
10 -
Real vanilla extract (½ teaspoon)
11 -
Milk or cream (1-2 tablespoons)
12 -
Optional food coloring
13 -
Festive sprinkles if wanted
# Instructions:
01 -
Warm your oven to 350°F. Give a 36-cup mini muffin tin a good coating of cooking spray.
02 -
Whip the soft butter and sugar together in your mixer bowl until fluffy. Add in egg and flavorings. Then gently mix in the baking powder and flour just until everything comes together.
03 -
Create 1-inch balls using about a tablespoon of dough each. Drop one into every mini muffin cup and lightly push down to flatten the tops without shaping them into cups yet.
04 -
Pop in the oven for 10 minutes until you see light golden edges. Right after taking them out, push a bottle cap into each warm cookie to make little cups. Let them sit for 5 minutes before moving to a cooling rack.
05 -
Whip the soft butter until creamy, then mix in the powdered sugar and vanilla. Slowly add milk until you get the right thickness for piping. Tint with coloring if you want.
06 -
Wait for cookies to cool completely, then fill each cup with buttercream using a piping bag or plastic bag with the tip cut off. Add sprinkles on top if you'd like.
# Notes:
01 -
You can save time with ready-made cookie dough and frosting from the store
02 -
The cap from a vanilla bottle makes the perfect tool for creating the cup shapes