Sugar Cookie Cups always seem to find their way onto the table when a celebration needs something cheerful but unfussy. This batch started on a quiet afternoon before a spring birthday, when the kitchen was calm and the muffin pans were pulled out almost instinctively.
A friend texted to ask if I had “anything sweet but not messy” for a school event, and these came to mind immediately. The dough came together while music played low in the background, and the smell of butter and vanilla filled the room in that familiar way that makes baking feel grounding.
Later, my niece stopped by and hovered near the counter, eyes locked on the sprinkles waiting in a small bowl. She insisted on picking the colors for the frosting, which turned the decorating stage into a slow and careful process rather than a rush to finish.
Each cookie cup ended up slightly different, some with tall swirls, others with extra sprinkles tucked into the edges. They looked like they belonged on a dessert table meant to be shared, not lined up for perfection.
Sugar Cookie Cups fit into moments like these with ease. They feel playful, easy to hold, and just special enough to stand out without asking for much effort. They disappear quickly, but the process of making them always feels worth lingering over.
Short Description
Sugar Cookie Cups are soft vanilla sugar cookies baked into cup shapes and filled with creamy cream cheese buttercream frosting, finished with colorful sprinkles for a festive touch.
Key Ingredients
Cookie Cups
- ¾ cup salted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Sprinkles
Cream Cheese Buttercream Frosting
- 2 oz cream cheese, softened
- ¼ cup butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- Pink or red food coloring gel (optional)
Tools Needed
- Stand mixer or electric hand mixer
- Mixing bowls
- Rubber spatula
- Muffin pans
- Measuring cups and spoons
- Round tablespoon or spice jar
- Piping bag with star tip
Cooking Instructions
Step 1: Prepare the Oven and Pans
Preheat oven to 350°F and generously grease two regular muffin pans with nonstick spray.
Step 2: Make the Cookie Dough
Cream butter and sugar until light and fluffy, scraping the bowl as needed. Add egg, vanilla, and almond extract and mix until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and baking soda. Add to the wet mixture and mix just until a dough forms.
Step 4: Shape and Bake the Cookie Cups
Press about 2 tablespoons of dough into each muffin cup, pushing dough halfway up the sides. Bake for 12 minutes until lightly golden.
Step 5: Form the Cup Shape
Remove from oven and allow to cool for 15 minutes. Gently press the center of each cookie with the back of a tablespoon or spice jar to create a well. Let cool completely.
Step 6: Make the Frosting
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, mixing until stiff peaks form. Adjust consistency as needed and add food coloring if using.
Step 7: Frost and Finish
Pipe or spoon frosting into each cookie cup and top with sprinkles. Serve immediately or chill briefly before serving.
Why You’ll Love This Recipe
Soft sugar cookie texture with a creamy center
Easy portion control
Simple ingredients
Perfect for parties and holidays
Fun to decorate
Easy to transport
Mistakes to Avoid & Solutions
Overmixing the dough
This can make cookies dense.
Solution: Mix only until ingredients are combined.
Skipping the shaping step
The cups will not hold frosting.
Solution: Press centers while cookies are still warm but set.
Warm cookies melting frosting
Frosting may slide.
Solution: Allow cookies to cool completely before frosting.
Frosting too soft
It won’t hold its shape.
Solution: Add more powdered sugar a little at a time.
Cookies sticking to the pan
They may break when removed.
Solution: Grease pans thoroughly before baking.
Serving and Pairing Suggestions
Serve as a dessert table centerpiece
Pair with coffee, milk, or tea
Arrange on tiered trays
Serve chilled or room temperature
Ideal for birthdays, showers, and holidays
Storage and Reheating Tips
Store in an airtight container in the refrigerator up to 3 days
Let sit at room temperature 15 minutes before serving
Avoid stacking without parchment between layers
Do not microwave frosted cookie cups
Best enjoyed within 48 hours
FAQs
1. Can I make these ahead of time?
Yes, bake the cookie cups a day ahead and frost just before serving.
2. Can I freeze the cookie cups?
Unfrosted cookie cups can be frozen for up to 2 months.
3. Is almond extract necessary?
No, it adds flavor but can be omitted if preferred.
4. Can I use store-bought frosting?
Yes, though homemade frosting offers better texture and flavor.
5. How many does this recipe make?
Approximately 18 to 24 cookie cups depending on size.
Tips & Tricks
Use a cookie scoop for even portions
Chill dough briefly if too soft to handle
Wipe shaping tool between presses
Use gel food coloring for vibrant frosting
Add sprinkles after frosting sets slightly
Recipe Variations
Chocolate Sugar Cookie Cups
Replace ¼ cup flour with cocoa powder and fill with vanilla frosting.
Fruit Filled Cookie Cups
Add a spoon of jam under the frosting for a fruity layer.
Lemon Cream Cookie Cups
Add lemon zest to the dough and lemon juice to the frosting.
Holiday Sprinkle Cups
Swap sprinkles to match any season or celebration.
Mini Cookie Cups
Use mini muffin pans and reduce bake time to 8 to 9 minutes.
Final Thoughts
Sugar Cookie Cups bring a quiet kind of joy to the table. From shaping the dough to swirling frosting into each cup, the process feels steady and rewarding without being complicated. They invite creativity without pressure, which always makes baking more enjoyable.
Once served, they tend to disappear faster than expected, usually with requests for the recipe soon after. They work just as well for small gatherings as they do for bigger celebrations. Simple, soft, and sweet in all the right ways, these cookie cups earn their place in the rotation every time.
Sugar Cookie Cups
Ingredients
Cookie Cups
- ¾ cup salted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Sprinkles
Cream Cheese Buttercream Frosting
- 2 oz cream cheese softened
- ¼ cup butter softened
- 3 cups powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- Pink or red food coloring gel optional
Instructions
- Preheat oven to 350°F and grease two muffin pans well with nonstick spray.
- Cream butter and sugar until fluffy, then mix in egg, vanilla, and almond extract until smooth.
- Whisk flour, baking powder, and baking soda, then mix into wet ingredients just until dough forms.
- Press 2 tablespoons dough into each muffin cup, shaping up the sides, and bake 12 minutes until lightly golden.
- Cool 15 minutes, press centers to form wells, then cool completely.
- Beat cream cheese and butter smooth, add powdered sugar, vanilla, and milk until stiff peaks form, tint if desired.
- Fill cookie cups with frosting, add sprinkles, and serve or chill briefly before serving
