Sugar Cookie Cups with Vanilla Cream (Printable Version)

Crispy sugar cookie cups baked in mini muffin tins, filled with fluffy vanilla cream and topped with fresh berries or sprinkles.

# 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 flour, baking soda, and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer until light and fluffy, approximately 2 minutes.
04 - Add egg and vanilla extract to butter mixture. Beat until fully incorporated and smooth.
05 - Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Scoop approximately 1 tablespoon dough into each muffin cup. Press gently into bottom and up sides to form cup shape.
07 - Bake for 10-12 minutes until edges are lightly golden. Centers should be set.
08 - Remove from oven. While warm, gently press center of each cookie with back of spoon to deepen cup shape. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
09 - In chilled bowl, whip heavy cream, powdered sugar, and vanilla with electric mixer until stiff peaks form.
10 - Pipe or spoon whipped cream into cooled cookie cups. Top with fresh berries, sprinkles, or mini chocolate chips as desired. Serve immediately or refrigerate until serving.

# Expert Insights:

01 -
  • Everyone gets their own adorable portion controlled dessert that feels special and festive
  • The cookie shell stays fresh for days so you can bake ahead and fill when needed
  • Endless filling possibilities mean you never get bored of the same treat twice
02 -
  • Pressing the warm centers again immediately after baking is crucial because they puff up while cooking
  • Letting them cool completely in the pan prevents the delicate cups from breaking when you remove them
  • Unfilled cups freeze beautifully for up to a month if you want to prep way ahead of time
03 -
  • Chill your dough for 15 minutes before scooping if your kitchen is warm to prevent the cups from losing their shape
  • Use a measuring spoon or the back of a small measuring cup to create perfectly even indentations
  • Add a drop of gel food coloring to the dough for themed holiday treats everyone will remember

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