Sugar Cookie Cups

Sugar Cookie Cups

These adorable Sugar Cookie Cups filled with buttercream are the tastiest little treats - perfect for any occasion

Ingredients

• Sugar Cookie Dough*
• 3/4 cup salted butter softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract optional
• 1/2 teaspoon baking powder
• 2 cups flour
• Buttercream Frosting*
• 1/4 cup salted butter softened
• 1 1/3 cups powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon milk or heavy whipping cream
• food coloring optional
• sprinkles optional

Instructions

Make the Sugar Cookie Cups
Preheat oven to 350F and grease 36 mini muffin cups with cooking spray.
In the bowl of a stand mixer, beat the butter and sugar until well-combined.
Stir in the egg, vanilla and almond extract (if using).
Add the baking powder and flour and stir until combined.
Scoop the dough by rounded tablespoons (about 1" in diameter) and roll into a ball. Place one in each muffin tin cup and flatten with your fingers (no need to form a "cup"....just flatten).
Bake for about 10 minutes, or until golden brown around the edges.
Use the cap of a bottle (I use the cap of my vanilla extract bottle) to press into each cookie to form a "cup."
Let cool for 5 minutes in the pan and then remove to a wire cooling rack.
Make the Frosting and Assemble
In the bowl of a stand mixer, stir the butter until smooth.
Add the powdered sugar and vanilla and stir to incorporate.
Add the milk (or cream) and beat until smooth, adding an addition 1/2 - 1 tablespoon of milk, if needed for desired consistency. Stir in food coloring, if desired.
Scoop the frosting into a piping bag or resealable baggie and pipe into each of the cooled cookie cups.
Top with sprinkles, if desired.

Notes
*You can also make these using store-bought sugar cookie dough and store-bought frosting.  You'll follow the recipe just as you would once the dough has been made.