Sugar Cookie Cups are the perfect bite-sized treat—soft, buttery sugar cookies baked into adorable cup shapes and filled with sweet, creamy frosting topped with colorful sprinkles. They’re festive, fun, and irresistibly charming, making them ideal for birthdays, holidays, baby showers, bake sales, or any event where you want a dessert that brings instant joy.
The cookie base is tender with crisp edges, while the frosting swirls add fluffy sweetness and playful color. Even better, these treats are easy to customize with different fillings, flavors, and decorations. Whether you serve them with vanilla frosting, chocolate ganache, fruit curd, or whipped cream, Sugar Cookie Cups always steal the spotlight and disappear fast from any dessert platter.
Equipment You Will Need
- Mixing bowls
- Hand mixer or stand mixer
- Muffin tin (mini or standard size)
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Piping bag and star tip
- Small cookie scoop
- Nonstick spray
Ingredients List
- Sugar Cookie Cups
- ¾ cup salted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
- Rainbow sprinkles
Step-by-Step Instructions
Start by preparing the sugar cookie dough. In a large bowl, beat the softened butter and granulated sugar together until pale, creamy, and fluffy. Add the egg and vanilla extract, mixing until smooth and well incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Avoid overmixing to keep the cookie cups tender and light.
Preheat your oven to 350°F (175°C) and lightly grease a mini or standard muffin tin. Using a small cookie scoop, portion the dough into even balls and place them into each muffin cavity.
Gently press the center of each dough ball with your thumb, the back of a spoon, or a small tart tamper to create a shallow well. This helps the cups bake with room for filling. Bake for 9–12 minutes, depending on cup size, until the edges turn light golden and the centers puff slightly.
As soon as the cups come out of the oven, reinforce the well by pressing down the center again while the cookies are still hot and pliable. Let the cookie cups cool completely in the pan for several minutes before transferring them to a cooling rack.
Cooling fully is essential to ensure the frosting doesn’t melt on contact. While the cups cool, prepare the frosting by beating softened butter until creamy. Add powdered sugar gradually, mixing until smooth and thick, then add vanilla extract and cream to reach your desired consistency. Tint with pink food coloring if desired.
Transfer the frosting to a piping bag fitted with a star tip and pipe generous swirls into each cookie cup. Finish each one with a festive sprinkle topping, adding pops of color and texture. Serve immediately or chill briefly to help the frosting set. These adorable little sweets are guaranteed to vanish quickly—they’re both fun to make and delicious to eat.
Expert Tips for Success
Softened butter is key for the right cookie texture—too firm and the dough won’t cream properly, too melted and the cups will spread. Measure flour accurately to avoid dense or dry cookies; spoon and level for best results.
Press the wells gently but deeply enough before and after baking to ensure room for frosting. Allowing the cups to cool fully prevents frosting from melting or sliding.
Use a mini muffin tin for bite-sized treats or a standard muffin tin for larger dessert cups. For crisp edges and soft centers, avoid overbaking; the cups continue to firm as they cool.
Use a piping bag for neat frosting swirls that resemble bakery-quality treats. For a smooth, fluffy frosting, beat butter long enough to make it airy before adding powdered sugar.
Variations and Substitutions
Fill the cups with chocolate ganache, lemon curd, pudding, mousse, or whipped cream instead of traditional frosting.
Add almond extract or lemon zest to the dough for a flavor twist. Stuff the centers with fruit jam before frosting for a fruity surprise. Create chocolate sugar cookie cups by replacing ¼ cup of flour with cocoa powder.
Change the color of the frosting to match holidays—red for Christmas, pastels for Easter, orange and black for Halloween. Use sprinkles, sanding sugar, edible glitter, or mini candies for decoration. Swap the vanilla frosting for cream cheese frosting for a tangier finish. Add crushed Oreos, cereal, or pretzels to the filling for extra texture.
Serving Suggestions and Pairings
Serve these cookie cups at parties, brunches, or school events—they’re easy to pick up and look stunning on dessert platters.
Pair with milk, iced coffee, lemonade, or fruit punch for kid-friendly gatherings. For more elegant settings, serve alongside tea, cappuccinos, or sparkling drinks.
Display them in cupcake liners for easy serving and a polished appearance. Mix different frosting colors to create a vibrant assortment.
Arrange them around a larger cake or dessert board for a beautiful presentation. These cookie cups also make wonderful edible gifts when boxed in decorative packaging.
Storage, Freezing, and Reheating
Store frosted cookie cups in an airtight container in the refrigerator for up to five days. Let them sit at room temperature before serving for soft, creamy frosting.
For room-temperature storage, keep unfrosted cups sealed for up to four days and frost right before serving.
To freeze, store unfrosted cookie cups in airtight bags for up to two months. Thaw at room temperature and fill as desired. Frosting can also be frozen separately and whipped again before use. Avoid freezing fully assembled cookie cups, as sprinkles and frosting texture may change.
Frequently Asked Questions
Why did my cookie cups puff too much?
The dough may have been overmixed—press the centers down after baking.
Can I use premade sugar cookie dough?
Yes, it works well and saves time.
Do I need to chill the dough first?
Not required, but chilling helps prevent spreading.
Can I make the frosting less sweet?
Use more cream or add a pinch of salt to balance the flavor.
