Description
These Sugar Cookie Cups are a fun and festive dessert, made with a soft sugar cookie base and swirled with rich cream cheese buttercream frosting! Baked in a muffin pan for the perfect bite-sized treat, they’re great for holidays, birthdays, and special occasions!
Ingredients
Scale
For the Sugar Cookie Cups
- 3/4 cup salted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
For the Cream Cheese Buttercream
- 1/4 cup butter, softened
- 2 oz cream cheese, softened
- 3 cups powdered sugar
- 1 1/4 tsp vanilla extract
- 2 tbsp milk
- Pink or red food coloring gel (optional)
- Sprinkles, for topping
Instructions
Make the Sugar Cookie Cups
- Preheat & Prep – Preheat oven to 350°F (175°C) and grease a mini muffin pan.
- Mix Wet Ingredients – In a large bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, and almond extract, mixing until combined.
- Mix Dry Ingredients – In another bowl, whisk together flour, baking powder, and baking soda.
- Combine & Form Cups – Gradually mix dry ingredients into the wet mixture until a soft dough forms.
- Shape & Bake – Scoop 1 tbsp of dough into each muffin cup, pressing slightly to form a cup shape. Bake for 10-12 minutes, until lightly golden.
- Cool & Shape – While warm, gently press the centers down with a spoon to create space for the frosting. Let cool completely.
Make the Cream Cheese Buttercream
- Whip Butter & Cream Cheese – In a bowl, beat butter and cream cheese until smooth.
- Add Sugar & Flavoring – Gradually mix in powdered sugar, vanilla, and milk until fluffy. Add food coloring if desired.
- Pipe & Decorate – Pipe frosting into cooled cookie cups and top with sprinkles.
Notes
- No muffin pan? Shape dough into thumbprint cookies and bake on a cookie sheet.
- Make them festive! Change frosting colors & sprinkles for different holidays.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze without frosting for up to 2 months.
