Sugar Cookie Cups (Printable)

Bite-sized sugar cookies shaped into cups and filled with vanilla cream, fresh fruits, or sprinkles. Perfect for parties and kids.

# What You'll Need:

→ Cookie Dough

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

→ Vanilla Cream Filling

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

→ Optional Toppings

11 - Fresh berries (raspberries, blueberries, sliced strawberries)
12 - Sprinkles
13 - Mini chocolate chips

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease a 24-cup mini muffin tin with cooking spray or butter.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour disappears. Do not overmix.
06 - Scoop approximately 1 tablespoon of dough into each muffin cup. Press gently with fingers or the back of a spoon to form a cup shape, pushing the dough up the sides to create a well.
07 - Bake for 10 to 12 minutes until the edges are lightly golden. The centers should still be slightly soft.
08 - Remove from oven and immediately press the center of each cookie with the back of a spoon while warm to deepen the cup shape. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
09 - In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.
10 - Fill each cooled cookie cup with the whipped cream filling using a spoon or piping bag. Top immediately with fresh berries, sprinkles, or mini chocolate chips as desired.

# Expert Advice:

01 -
  • The cookie-to-filling ratio is basically perfect because you get that crispy buttery edge with a soft center in every single bite
  • You can make the cups days ahead and fill them right before serving, which saves you so much stress when hosting
  • Everyone thinks they're from a bakery but they come together in about 30 minutes with zero special techniques
02 -
  • Pressing that center depression while the cookies are still warm is absolutely crucial because once they cool completely, they'll be too firm to shape
  • Let the cups cool completely before filling or your whipped cream will melt into a sad puddle within minutes
  • If you don't have a mini muffin tin, you can use a regular one but you'll need to adjust the baking time and make fewer larger cups
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream and you'll get stiff peaks much faster
  • If you want colored cups without artificial food coloring, a tablespoon of freeze-dried fruit powder blended into the dough creates beautiful natural hues

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