Sugar Cookie Cups (Printable)

Bite-sized sugar cookie cups baked in muffin tins, filled with vanilla cream and topped with fresh berries for an irresistible handheld dessert.

# What You'll Need:

→ Cookie Dough

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

→ Vanilla Cream Filling

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

→ Optional Toppings

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

# How-To Steps:

01 - Preheat oven to 350°F and lightly grease a 24-cup mini muffin tin.
02 - Whisk together flour, baking soda, and salt in a medium bowl until well blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Add egg and vanilla extract to the butter mixture, beating until fully incorporated.
05 - Gradually add dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Scoop about 1 tablespoon of dough into each muffin cup. Press gently to form a cup shape, pushing dough up the sides.
07 - Bake for 10 to 12 minutes until edges are lightly golden.
08 - Remove from oven and immediately press the center of each cookie with the back of a spoon to deepen the cup shape. Cool in tin for 10 minutes, then transfer to wire rack.
09 - Whip heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form.
10 - Fill each cooled cookie cup with whipped cream and garnish with fresh berries, sprinkles, or mini chocolate chips as desired.

# Expert Suggestions:

01 -
  • The combination of crisp buttery cookie shell and silky cream filling creates the most satisfying texture contrast in every bite
  • Kids go absolutely wild for customizing their own cups with different toppings and fillings at parties
  • They look incredibly impressive but come together with simple pantry staples you probably already have
02 -
  • Pressing the centers again while the cookies are still warm is the secret to getting that deep cup shape that holds plenty of filling
  • Letting the cups cool completely in the tin for those first 10 minutes prevents them from breaking when you try to remove them
  • The dough will seem like a small amount per cup but it puffs up during baking so resist the urge to overfill each well
03 -
  • If the centers puff up too much during baking simply press them down again immediately after removing from the tin while theyre still pliable
  • Room temperature ingredients are non-negotiable here—cold butter will result in dense tough cookies that don't press into cup shapes properly

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