Mini Frosting Cookie Cups (Print Version)
# Ingredients:
→ Sugar Cookie Dough
01 -
3/4 cup softened salted butter
02 -
3/4 cup sugar
03 -
1 egg
04 -
1 teaspoon vanilla
05 -
1/4 teaspoon almond extract if you want
06 -
1/2 teaspoon baking powder
07 -
2 cups flour
→ Buttercream Frosting
08 -
1/4 cup softened salted butter
09 -
1 1/3 cups powdered sugar
10 -
1/2 teaspoon vanilla
11 -
1 tablespoon milk or heavy cream
12 -
food coloring if you want
13 -
sprinkles if you want
# Instructions:
01 -
Heat your oven to 350F first. Then spray 36 mini muffin cups with non-stick cooking spray.
02 -
Mix the soft butter and sugar in your stand mixer bowl until they're smooth and fluffy.
03 -
Mix in the egg, vanilla and almond extract if you're using it.
04 -
Toss in the baking powder and flour and mix everything until it comes together.
05 -
Grab rounded tablespoons of dough (about 1" balls), roll them up, and pop one in each muffin cup. Just flatten them with your fingers without making any cup shape yet.
06 -
Cook for around 10 minutes or until you see the edges turning golden brown.
07 -
Take a bottle cap (I like using my vanilla bottle cap) and push it into each warm cookie to make a little cup shape. Let them sit for 5 minutes in the pan before moving them to a wire rack.
08 -
Beat the butter in your mixer until it's creamy. Dump in the powdered sugar and vanilla and mix it up. Pour in the milk or cream and beat until it's all smooth. Add another splash of milk if it's too thick. Mix in some food coloring if you want.
09 -
Fill your piping bag or ziplock bag with frosting and squeeze some into each cooled cookie cup. Toss some sprinkles on top if you feel like it.
# Notes:
01 -
Store-bought dough and frosting works too
02 -
Great for birthdays, parties or just because
03 -
Simple bottle cap creates the perfect indent