Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or use mini muffin liners. This is crucial to ensure your sugar cookie cups pop out easily.
- In a large bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy. This creates the airy foundation for your cookie cups.1 cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and salt.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Roll the cookie dough into small balls, about 1 inch in diameter. Place each ball into a cup of the prepared mini muffin tin.
- Using the back of a small spoon or your thumb, gently press an indentation into the center of each dough ball. This will create the perfect well for your delicious frosting.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft. Do not overbake.
- Let the sugar cookie cups cool in the muffin tin for about 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set properly.
- While the cookie cups are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and softened butter until smooth and creamy.8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened
- Gradually add the powdered sugar, alternating with the milk, beating until the frosting is smooth and spreadable. Start with 3 cups of powdered sugar and add more if needed to reach desired consistency.4 cups powdered sugar (confectioners' sugar), 1/4 cup milk
- Stir in the vanilla extract for an extra touch of flavor.1 teaspoon vanilla extract
- Once the sugar cookie cups are completely cool, spoon or pipe the cream cheese frosting into the indentations.8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened, 4 cups powdered sugar (confectioners' sugar), 1/4 cup milk, 1 teaspoon vanilla extract
- Garnish with sprinkles, edible glitter, or a fresh berry for a festive touch. Serve immediately or chill until ready to enjoy.Optional Sprinkles, edible glitter, or fresh berries for garnish
Notes
Store leftover assembled cookie cups in an airtight container in the refrigerator for up to 3-4 days. Unfrosted sugar cookie cups can be stored at room temperature in an airtight container for up to 3 days. Freeze unfrosted cookie cups for up to 3 months.
