Mini Cookie Cups

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Mini Cookie Cups give traditional sugar cookie dough a fun twist by turning them into small dessert cups packed with creamy, colorful frosting. They're simple to make using a mini muffin pan and shaped by pressing with a small round object. These adaptable treats are perfect for holidays, events, or wherever you need a cute dessert. Use either homemade or store-bought ingredients to fit your schedule or skill level. The filling options are endless, so get creative and enjoy a show-stopping treat.
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Updated on Sat, 05 Apr 2025 20:33:35 GMT
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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.
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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
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Easy Sugar Cookie Cups | chefmelt.com

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.

Mini Cookie Cups

Tiny, sweet cookie cups filled with buttery frosting - great for celebrations or gatherings.

Prep Time
30 Minutes
Cook Time
12 Minutes
Total Time
42 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 35 Servings (35 cookie cups)

Dietary: Vegetarian

Ingredients

→ Cookie Dough Base

01 1/2 teaspoon baking powder
02 1 teaspoon vanilla
03 1/4 teaspoon almond extract (optional)
04 2 cups all-purpose flour
05 3/4 cup unsalted butter, softened
06 1 egg
07 3/4 cup sugar

→ Creamy Frosting

08 1/4 cup unsalted butter, softened
09 1/2 teaspoon pure vanilla extract
10 1 tablespoon milk or heavy cream
11 1 1/3 cups powdered sugar
12 Sprinkles (optional)
13 Food coloring (optional)

Instructions

Step 01

Turn your oven to 350°F. Spray a mini muffin tin with some nonstick spray.

Step 02

Use a stand mixer to cream the butter with the sugar until the mixture is nice and smooth.

Step 03

Mix in the vanilla, egg, and almond extract (if you'd like).

Step 04

Toss in the flour and baking powder. Mix everything until it's combined.

Step 05

Grab a rounded tablespoon of the dough (about 1-inch) and roll it into a ball. Flatten it gently with your fingers and pop it into the muffin tin cups. No need to make a cup shape yourself—just press it flat!

Step 06

Pop them in the oven for around 10 minutes. They should look golden at the edges when they're done!

Step 07

While warm, press a bottle cap into each cookie to make a cup shape. Let them cool a bit in the pan (about 5 minutes), then move them to a wire rack.

Step 08

Beat the butter until it's creamy. Stir in vanilla and powdered sugar. Then pour in the milk (or cream) and beat until smooth. Add food coloring, if you’d like, to make it pop!

Step 09

Fill a piping or resealable baggie with frosting. Pipe the frosting into the cookie cups and, if you'd like, sprinkle on some fun toppings.

Notes

  1. Store-bought cookie dough and frosting work as shortcuts
  2. Great for birthdays, holidays, or just because
  3. Use a bottle cap to easily shape the cookies

Tools You'll Need

  • Mini muffin pan
  • Mixer with stand
  • Piping or resealable bag
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy
  • Contains egg
  • Contains gluten from wheat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 110
  • Total Fat: 5 g
  • Total Carbohydrate: 14 g
  • Protein: 1 g