Pin it
Turn regular sugar cookies into cute little cups that hold creamy frosting perfectly. These small bites mix buttery cookie bottoms with smooth frosting, making changeable treats that work great for get-togethers and fun events.
After making batch after batch, I've found that getting the dough just the right temperature and watching the clock carefully gives you that ideal cup shape.
Key Ingredients
- Butter: At room temp (65-70°F), without salt
- Granulated Sugar: Needed for the right feel
- All-Purpose Flour: Properly measured out
- Large Eggs: Not cold from fridge
- Pure Vanilla Extract: Skip the fake stuff
- Heavy Cream: Makes the frosting smooth
- Sprinkles: To make them pretty
Step-by-Step Guide
- 1. Dough Preparation:
- Mix softened butter and sugar until it looks puffy and pale, around 3-4 minutes. Put in eggs one by one, then add vanilla, stirring well each time. Mix dry stuff separately, then slowly add to the butter mix. Stir just until it comes together - you want soft dough that won't stick to fingers. Cool it for 30 minutes so it's easier to work with.
- 2. Pan Preparation:
- Coat 36 mini muffin spots really well with cooking spray or some soft butter. For the easiest way to get them out later, try paper liners. Heat your oven to 350°F with the rack in the middle.
- 3. Cookie Cup Formation:
- Use a 1½-tablespoon scoop (about 1 ounce) to get the same size every time. Roll each bit into a ball, then flatten it a little to go in the muffin spots. Push dough into cups, making sides and bottoms about ¼-inch thick.
- 4. Baking Process:
- Cook for 12-14 minutes until you see light gold edges and middles that look just set. Take them out and right away push down the centers with a rounded measuring spoon. You want a small dip that'll hold frosting nicely.
- 5. Shaping and Cooling:
- Let the cookies sit in the pan for exactly 5 minutes - this helps them firm up while staying flexible enough to take out. Carefully move them to a wire rack to finish cooling completely.
Pin it
Keeping and Serving Tips
Make sure cups are totally cool before adding frosting. If serving soon, keep at room temp up to 3 days in a sealed container. To save for later, pack unfrosted cups carefully in a freezer container with parchment paper between layers. They'll keep frozen up to 3 months.
Making the Frosting
Whip softened butter until it's fluffy. Slowly mix in sifted powdered sugar, switching off with heavy cream until it's just right for piping - thick enough to stay in place but smooth enough to squeeze through a tip. Put it in a piping bag with a star tip (or a plastic bag with a small corner cut off).
Great Matches
- Cool milk
- Warm cocoa
- Coffee or tea
- Fresh berries
- Ice cream inside the cups
- Bright sprinkles
Pin it
Fun Decorating Ideas
- Holiday sprinkles
- Colored frosting
- Various piping tips
- Edible sparkles
- Fresh fruit on top
- Melted chocolate drizzled over
These little cups show how basic ingredients can make something really nice. They'll bring smiles whether for special days or just because. Remember, being careful during prep means you'll get the perfect shape and texture every single time.
Frequently Asked Questions
- → Can I prepare these early?
- Absolutely, bake the cups up to 3 days before and leave them unfrosted. Add filling right before serving.
- → How do I store them?
- Pop them in a sealed container at room temp for up to 5 days.
- → Can I freeze unfilled cookies?
- Yep, keep unfrosted cups in a sealed container in the freezer for up to 3 months.
- → What else can I use to make the shape?
- Try anything small and round, like a shot glass or little spoon.
- → Are there other filling ideas?
- Of course, try chocolate ganache, fruit curd, or even cream cheese icing.