Sugar Cookie Cups (Printable)

Bite-sized sugar cookies baked in muffin tins, filled with whipped cream and topped with fresh berries or sprinkles.

# What You 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 (raspberries, blueberries, sliced strawberries)
12 - Sprinkles
13 - Mini chocolate chips

# How To Cook:

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

# Expert Tips:

01 -
  • These are essentially edible serving spoons that let everyone customize their own dessert experience
  • The dough comes together in one bowl without any fancy techniques or waiting time
  • You can make the cups days ahead and fill them right before serving, which is secretly a party hosts dream
02 -
  • Pressing the centers again while they're still warm is absolutely crucial—the cookies puff as they bake and this step ensures you'll actually have room for filling
  • If your dough starts feeling too soft or sticky to work with, pop it in the fridge for 15 minutes and it'll behave much better
  • These cups keep beautifully for days but only if you store them unfilled—add the cream right before serving or you'll end up with soggy disappointment
03 -
  • Use a small cookie scoop for consistent portions—it's faster and less messy than using spoons
  • If you don't have a mini muffin tin, a regular muffin tin works too—just press the dough thinner and expect fewer, larger cups with longer baking time
  • Room temperature ingredients combine more easily and create a smoother dough, so plan ahead and set everything out about 30 minutes before you start mixing

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