Sugar Cookie Cups (Printable Version)
Bite-sized sugar cookie shells baked in muffin tins, filled with vanilla 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 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Vanilla Cream Filling
08 - 1 cup heavy cream, chilled
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon vanilla extract
→ Optional Toppings
11 - Fresh berries (raspberries, blueberries, sliced strawberries)
12 - Sprinkles
13 - Mini chocolate chips
# Method:
01 - Preheat your oven to 350°F and lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Scoop about 1 tablespoon of dough into each muffin cup. Using your fingers or the back of a spoon, gently press the dough up the sides to form a cup shape, creating a well in the center.
07 - Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
08 - Remove from the oven and immediately use the back of a spoon to gently press down the center of each cookie cup to deepen the well. Let cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
09 - In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
10 - Fill each cooled cookie cup with the whipped cream using a piping bag or small spoon. Top with fresh berries, sprinkles, or mini chocolate chips as desired. Serve immediately or refrigerate until ready to serve.
# Chef's Tips:
01 -
- Theyre like edible dessert bowls that you can customize with whatever filling sounds good
- The press and bake method is foolproof even for little hands helping out
02 -
- Pressing the centers while warm is essential because the cookie firms up quickly as it cools
- Overfilling the muffin cups makes them hard to remove, so stick to about one tablespoon of dough
03 -
- Chill your mixing bowl and beaters before whipping cream for faster, better results
- Use a small cookie scoop for evenly sized cups that bake at the same rate