Sugar Cookie Cups (Print Version)

Bite-sized sugar cookies baked in muffin tins, filled with whipped cream and topped with fresh berries. Perfect for parties and celebrations.

# What You Need:

→ Cookie Dough

01 - 2 1/4 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/2 tsp salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 tsp pure vanilla extract

→ Vanilla Cream Filling

08 - 1 cup heavy cream, chilled
09 - 2 tbsp powdered sugar
10 - 1/2 tsp vanilla extract

→ Optional Toppings

11 - Fresh berries such as raspberries, blueberries, or sliced strawberries
12 - Sprinkles
13 - Mini chocolate chips

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly blended. Set aside.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat on medium-low speed until fully incorporated, scraping down the sides of the bowl as needed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
06 - Scoop approximately 1 tablespoon of dough into each muffin cup. Using your fingers or the back of a spoon, gently press the dough into the bottom and up the sides to form a cup shape.
07 - Bake for 10 to 12 minutes, or until edges are lightly golden brown.
08 - Remove from oven. While still warm, gently press the center of each cookie with the back of a measuring spoon to deepen the cup shape. Cool in the tin for 10 minutes, then 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 on high speed until stiff peaks form.
10 - Transfer the whipped cream to a piping bag or use a spoon to fill each cooled cookie cup. Top with fresh berries, sprinkles, or mini chocolate chips as desired. Serve immediately or refrigerate until ready to serve.

# Insider Tips:

01 -
  • They are basically edible serving vessels that make everyone smile
  • You can prep them days ahead and fill them right before serving
  • The texture contrast between crisp cookie and creamy filling is pure joy
02 -
  • Press the dough thin enough or the centers will puff up and lose their cup shape
  • Let them cool completely before filling or your cream will melt into a sad puddle
03 -
  • Chill your mixing bowl and beaters before whipping cream for faster results
  • Use a small cookie scoop for evenly sized cups every time

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