If you’re on the hunt for a dessert that’s not just delicious but fun to make and looks super impressive, you’ve got to try this Sugar Cookie Cups with Buttercream Frosting Recipe. I absolutely love how these little cups marry the soft, buttery sugar cookie with fluffy, sweet buttercream — and the best part? They’re perfect for parties or just a special treat when you want something a little extra. Stick with me, and I’ll walk you through every step to make these perfectly each time.
Why You’ll Love This Recipe
- Easy and Fun to Make: You don’t have to be a baking pro to nail these cookie cups, I promise.
- Perfect Portion Size: These mini cookie cups feel indulgent without overdoing it on the sugar.
- Customizable Frosting: You can easily add your favorite colors or sprinkles to match any event or mood.
- Make-Ahead Friendly: Bake them in advance and frost right before serving for fresh flavor and convenience.
Ingredients You’ll Need
The magic of this Sugar Cookie Cups with Buttercream Frosting Recipe comes down to simple, classic ingredients working in harmony. I like to use real butter for that unbeatable richness and fresh vanilla to really bring out the flavors.
- Salted Butter: Using salted butter here gives the dough a subtle savory balance that highlights the sweetness.
- Sugar: Plain granulated sugar works perfectly for that classic sugar cookie crunch and sweetness.
- Egg: Helps bind everything together while adding moisture.
- Vanilla Extract: Don’t skip it — vanilla adds warmth and depth to the flavor.
- Almond Extract (optional): Just a tiny splash adds a lovely nutty note, but feel free to leave it out if you’re not a fan.
- Baking Powder: This little leavening boost keeps your cookie cups tender, not cakey.
- Flour: All-purpose is best for that perfect chewy texture.
- Powdered Sugar: Essential for a smooth, creamy buttercream frosting.
- Milk or Heavy Whipping Cream: This thins out the frosting to just the right spreadable consistency.
- Food Coloring (optional): A fun way to customize your frosting color — I love doing this for holidays!
- Sprinkles (optional): Because honestly, sprinkles make everything better.
Variations
One thing I adore about this Sugar Cookie Cups with Buttercream Frosting Recipe is how easy it is to personalize. Whether you want to switch up flavors or keep things allergy-friendly, there’s a way to make it yours.
- Flavor Twists: I sometimes swap the almond extract for lemon zest to give the cookie cups a bright, fresh note — it’s a total crowd-pleaser.
- Dairy-Free Version: Use a dairy-free butter and coconut milk for the frosting, and you’re all set for anyone with dairy sensitivities.
- Holiday Themes: Change up the food coloring and sprinkles to fit the season — red and green at Christmas, pastels for Easter, or orange and black for Halloween.
- Nut Variations: Adding a few finely chopped nuts inside the dough can add a nice textural contrast if you like a little crunch.
How to Make Sugar Cookie Cups with Buttercream Frosting Recipe
Step 1: Mix Your Sweet Sugar Cookie Dough
Start by preheating your oven to 350°F and greasing your mini muffin tin with cooking spray — trust me, this step helps the cookie cups come out perfectly without sticking. Then, cream together the softened butter and sugar until light and fluffy. It’s worth taking the time here to get a good mix; it really affects your cookie’s tenderness. Next, beat in the egg, vanilla extract, and if you’re adventurous, a splash of almond extract. Finish by folding in the baking powder and flour until everything just comes together. Be careful not to overmix, or your cookies might get tough.
Step 2: Shape and Bake Your Cookie Cups
Here’s where the fun begins! Scoop heaping tablespoons of the dough and roll each into a ball about an inch across—this is roughly the size that bakes evenly and fits perfectly in your mini muffin cups. Flatten each ball gently in the tin; you’re shaping a flat base, not a full cup yet, so don’t worry about making a hollow here just yet. Bake them for about 10 minutes until the edges just begin to turn golden. While they’re still warm, use a small, round object — I often use the cap from my vanilla bottle — to press into the center of each cookie gently, creating a little cup. It’s so satisfying to see them transform right before your eyes!
Step 3: Whip Up the Buttery Frosting
While the cookie cups cool on a wire rack, whip up your buttercream frosting. Start by beating softened butter until smooth and creamy, then gradually add powdered sugar and vanilla. Slowly add milk or cream, one tablespoon at a time, until you get that perfect pipeable consistency — creamy but not runny. If you want to get fancy (and I sometimes do!), mix in a few drops of food coloring to brighten up the frosting. I once made a pastel ombré set of frosting colors for a birthday party, and honestly, it stole the show.
Step 4: Frost and Decorate Your Cookie Cups
Fill a piping bag or resealable plastic bag with your frosting, snip off a corner, and squeeze a generous swirl right into each cooled cookie cup. The best part? You can really make these your own at this stage — add sprinkles, edible glitter, or even mini chocolate chips. My family goes crazy for the colorful sprinkles because they turn every bite into a celebration.
Pro Tips for Making Sugar Cookie Cups with Buttercream Frosting Recipe
- Don’t Chill the Dough: Unlike some sugar cookies, this dough works best slightly softened so it’s easier to shape into balls and flatten.
- Use a Round Object to Form Cups: The bottle cap trick ensures you get uniform cups without cracking the cookies.
- Adjust Frosting Consistency: Add milk slowly — the frosting should hold its shape but still be soft enough to pipe smoothly.
- Cool Before Frosting: Always let cookie cups fully cool so your frosting won’t melt or slide off.
How to Serve Sugar Cookie Cups with Buttercream Frosting Recipe
Garnishes
I like to keep garnishes playful. Fresh sprinkles are my go-to—they add a pop of color and a little extra crunch. Sometimes, I’ll top a few with small fruit pieces like blueberries or crushed candy canes during the holidays. It gives a delightful twist and makes things feel even more special.
Side Dishes
Since these cookie cups are fairly rich, I often pair them with a light side like fresh fruit salad or a simple glass of milk or coffee. For parties, they’re perfect alongside a variety of tea blends or hot cocoa — it’s like the ultimate cozy combo.
Creative Ways to Present
Whenever I’ve served these at gatherings, I like arranging them on a tiered cake stand—it makes them look like little jewels. Another fun idea is to wrap individual cups in clear cellophane with a ribbon for gifting. Kids love making them at birthday parties too, picking their own frosting colors and toppings, turning it into both dessert and an activity!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookie cups in an airtight container in the fridge. The buttercream frosting stays fresh for up to 3 days, but the cookies themselves can last a bit longer if stored properly. Just be sure to bring them back to room temperature before serving for the best texture.
Freezing
Frozen sugar cookie cups with frosting? Yes, you can! I freeze them on a baking sheet first, then transfer to a freezer-safe container. When you’re ready to enjoy, thaw them overnight in the fridge. The texture holds up surprisingly well, and the frosting stays creamy.
Reheating
If you like your cookie cups a bit warmer, just pop them in a low oven (around 300°F) for a few minutes or microwave for 10-15 seconds, but be careful not to melt the frosting. I usually serve them chilled or room temperature myself, but a quick warm-up is a nice option on chillier days.
FAQs
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Can I use store-bought sugar cookie dough and frosting for this recipe?
Absolutely! In fact, I sometimes use store-bought versions when I’m short on time. Just follow the same steps for shaping and baking, then frost as usual. It’s a great shortcut that still turns out delicious.
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What if I don’t have a bottle cap to form the cookie cups?
You can gently use the back of a small spoon or even your fingers to press into the center to form the cup shape. The key is to do this while the cookies are warm but not too hot to avoid cracking.
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Can I make these sugar cookie cups gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that’s meant for baking. Just keep an eye on the dough texture — sometimes gluten-free doughs need a little extra moisture or binding.
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How long do these cookie cups last?
When stored in an airtight container in the fridge, they stay fresh for up to three days. The cookie texture is best enjoyed within that window, especially with buttercream frosting on top.
Final Thoughts
When I first tried this Sugar Cookie Cups with Buttercream Frosting Recipe, I was blown away by how something so simple could be such a delightful treat. They’ve become a staple in my kitchen because they bring joy to both making and eating. Whether you’re baking for kids, holidays, or just because, these cookie cups are guaranteed to brighten the day. Give them a go—I’m rooting for your baking success and can’t wait for you to share this little sweet that everyone will want seconds of!
Print
Sugar Cookie Cups with Buttercream Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 36 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful sugar cookie cups filled with creamy buttercream frosting, perfect for bite-sized treats. These sweet, buttery cookies are baked in mini muffin tins and shaped into cups to hold rich, colorful frosting topped with sprinkles—ideal for parties or any sweet craving.
Ingredients
Sugar Cookie Dough:
- 3/4 cup salted butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 teaspoon baking powder
- 2 cups all-purpose flour
Buttercream Frosting:
- 1/4 cup salted butter, softened
- 1 1/3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk or heavy whipping cream
- Food coloring (optional)
- Sprinkles (optional)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease 36 mini muffin cups thoroughly with cooking spray to prevent sticking.
- Mix cookie dough base: In the bowl of a stand mixer, beat the softened butter and sugar until the mixture is light and well-combined, ensuring a smooth texture.
- Add wet ingredients: Incorporate the egg, vanilla extract, and almond extract (if using), mixing until all are fully blended into the dough.
- Add dry ingredients: Sprinkle in the baking powder and flour, then stir or mix gently until the dough forms a uniform consistency without overmixing.
- Shape dough in muffin tin: Scoop out the dough using rounded tablespoons (about 1-inch diameter), roll into balls, and place one ball into each greased mini muffin cup. Press the dough balls flat using your fingers—do not shape them into cups yet.
- Bake the cookie bases: Bake in the preheated oven for approximately 10 minutes or until the edges turn golden brown, indicating they are done.
- Form cookie cups: Right after baking, use a bottle cap (such as a vanilla extract bottle cap) to gently press into the center of each cookie to create a cup shape while the cookies are still warm.
- Cool cookie cups: Let the formed cookie cups cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare frosting: In a clean bowl of a stand mixer, beat the softened butter until smooth and creamy, then add powdered sugar and vanilla extract, mixing well.
- Adjust frosting consistency: Add milk or heavy whipping cream and beat until smooth, adding an additional 1/2 to 1 tablespoon milk if needed to reach the desired piping consistency. Add food coloring if desired and mix evenly.
- Pipe frosting into cookie cups: Fill a piping bag or resealable plastic bag with the prepared frosting, then pipe the frosting into each cooled cookie cup evenly.
- Add sprinkles: Optionally, top each frosted cookie cup with sprinkles to add color and texture before serving.
Notes
- You can substitute homemade sugar cookie dough and frosting with store-bought versions and follow the same baking and assembling instructions.
- Pressing the cookie cups while warm helps achieve the perfect cup shape; wait for them to cool fully before adding frosting to prevent melting.
- Adjust the amount of milk in the frosting to achieve the ideal thickness for piping.
- Use mini muffin tins for the perfect bite-sized cookie cups.
- Store leftover cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
