Sweet Mini Cookie Cups (Print Version)
# Ingredients:
→ Sugar Cookie Dough
01 -
2 cups flour
02 -
1/2 teaspoon baking powder
03 -
1 egg
04 -
3/4 cup salted butter, softened
05 -
1/4 teaspoon almond extract, optional
06 -
1 teaspoon vanilla
07 -
3/4 cup sugar
→ Buttercream Frosting
08 -
1/4 cup salted butter, softened
09 -
food coloring, optional
10 -
1/2 teaspoon vanilla
11 -
1 1/3 cups powdered sugar
12 -
sprinkles, optional
13 -
1 tablespoon milk or heavy cream
# Instructions:
01 -
Set your oven to 350°F and lightly coat 36 mini muffin cups with some cooking spray.
02 -
Mix up the butter and sugar in the bowl of a stand mixer until it’s all blended together.
03 -
Add in the egg, vanilla, and almond extract if you’re using it.
04 -
Toss in the flour and baking powder and mix until smooth.
05 -
Scoop up a rounded tablespoon of dough (about the size of a 1-inch ball), roll it smooth, and place it in a muffin cup. Flatten it with your fingers (don’t worry about shaping it into a proper cup).
06 -
Pop them into the oven for around 10 minutes or until the edges start getting golden brown.
07 -
While still warm, use something like a bottle cap (I use the cap from my vanilla extract bottle) to press down into each cookie to make a cup shape. Let them cool in the pan for 5 minutes, then transfer them to a cooling rack.
08 -
In a stand mixer bowl, stir the butter until it’s nice and smooth. Add powdered sugar and vanilla, then mix until blended. Pour in the milk (or cream) and beat until you get the texture you want. If needed, add another 1/2-1 tablespoon milk. Toss in food coloring if you like!
09 -
Put the frosting into a piping bag or a resealable plastic bag, then pipe it into the cooled cookie cups. Sprinkle on some toppings if you feel like it!
# Notes:
01 -
Store-bought frosting and cookie dough work as a shortcut
02 -
These treats suit any celebration
03 -
A bottle cap works great for shaping cups