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Sugar Cookie Cups

Easy Sugar Cookie Cups

These delightful Sugar Cookie Cups combine the soft, chewy texture of a perfect sugar cookie with the fun, festive feel of a cupcake. By baking the dough in a standard muffin pan, you create a perfect edible bowl for a generous swirl of tangy cream cheese frosting. This charming and simple recipe is a guaranteed winner for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 19 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

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
  • 2 ounces cream cheese, softened
  • 1/4 cup salted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Pink or red food coloring gel (optional)
  • Sprinkles, for topping

Equipment

  • Standard 12-cup muffin pan
  • electric mixer
  • Large mixing bowl
  • Medium-sized bowl
  • wire rack
  • Piping bag

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Thoroughly grease a standard 12-cup muffin pan with nonstick cooking spray to prevent sticking.
  2. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy.
  3. Add the egg, vanilla extract, and almond extract to the butter mixture. Beat again until everything is well combined and the mixture is smooth.
  4. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and baking soda.
  5. Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until a soft dough has just formed. Be careful not to over-mix.
  6. Scoop about 2 tablespoons of cookie dough for each cup. Press the dough firmly into the bottom of each muffin cup, pushing it about halfway up the sides with your fingers.
  7. Bake for 12-14 minutes, or until the edges are lightly golden brown. Immediately after removing from the oven, use the back of a tablespoon to gently press down the center of each cookie, creating a distinct cup shape.
  8. Let the cookie cups cool in the muffin pan for at least 15-20 minutes before carefully removing them to a wire rack to cool completely.
  9. While the cookies cool, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing on low speed. Add the milk and vanilla, then beat on high until the frosting is light and fluffy. If using, mix in a drop of food coloring.
  10. Once the cookie cups are completely cool, transfer the frosting to a piping bag fitted with a star tip and swirl it into each cup. Top with sprinkles and enjoy.

Notes

Ensure cookies are 100% cool before frosting. If the dough feels sticky, chill it for 20-30 minutes before pressing it into the muffin tin. For the frosting, if it's too stiff, add milk one teaspoon at a time. If it's too thin, add more powdered sugar. To prevent sticking, grease the muffin pan thoroughly with a baking spray that contains flour or with butter and a dusting of flour.