These Simple Sugar Cookie Cups are a playful twist on a classic — crisp edges, soft centers, and a little hollow to hold frosting or jam for Valentine’s smiles. I make them whenever I want an easy, shareable treat that looks fancy but is foolproof. If you like playful dessert ideas, you might also enjoy the fun of graveyard pudding cookie cups graveyard pudding cookie cups for seasonal inspiration.
Why Make This Recipe
- They taste like a perfectly baked sugar cookie but as a bite-friendly cup that’s great for parties and gifting.
- They’re quick to assemble and bake — most of the work is a short chill and a 10–12 minute bake.
- You can fill them with frosting, jam, chocolate ganache, or fruit for variety and easier portion control.
- They’re forgiving for home bakers: small technique tweaks fix most problems, which is why I reach for this recipe when baking with kids.
- Personal note: I love this recipe because the dough is the same as my go-to sugar cookie but the presentation makes it feel special without extra fuss.
Recipe Overview
Prep time: 20 minutes (plus 30 minutes chill).
Cook time: 10–12 minutes at 350°F (175°C). Total time: about 1 hour including cooling.
Servings: about 24 cookie cups (using a standard 24-cup mini muffin tin). Difficulty: Easy.
Method: Creamed sugar-cookie dough is scooped into a greased or lined mini muffin tin, baked until edges set, then gently pressed into cups while warm and cooled before filling.
My Experience Making This Recipe
I tested this version several times to get the cup depth consistent and the edges tender-crisp. Chilling the dough for at least 30 minutes made the biggest difference in reducing spread and creating a neat cup. I also discovered that pressing the warm cookies with a small pastry tamper yields smoother cups than using a spoon.
How to Make Simple Sugar Cookie Cups
You’ll cream room-temperature butter (1/2 cup) with sugar (3/4 cup), add an egg and 1 teaspoon vanilla, then fold in 1 3/4 cups all-purpose flour and 1/2 teaspoon baking powder to make a soft dough. Chill the dough 30 minutes, roll into 1-inch balls, and place in a well-greased mini muffin tin; bake at 350°F for 10–12 minutes until edges are just golden. Immediately press each warm cookie with a small wooden dowel or the back of a 1/2 teaspoon to form the cup, cool completely on a rack, then fill with 1–2 tablespoons of frosting, jam, or ganache.
Expert Tips for Success
- Use room-temperature butter (not melted) and cream it with sugar for 2–3 minutes until light; this traps air that helps the cookies rise evenly.
- Measure flour with the spoon-and-level method (spoon into the cup, then level with a knife) to avoid dense dough.
- Chill the dough at least 30 minutes so the cookies hold shape; you can also chill formed balls on a baking sheet while the oven preheats.
- Press cups while the cookies are still warm (about 1–2 minutes after coming out of the oven) for smooth, even wells; a wooden dowel or the neck of a small bottle works well.
- For more cookie ideas and presentation tips, check this guide to gingerbread crinkle cookies which shares techniques that crossover to shaping and baking times.
How to Serve Simple Sugar Cookie Cups
Serve them on a pretty platter with assorted fillings like buttercream, raspberry jam, lemon curd, or mini M&Ms for Valentine’s colors. Plate them in paper mini-cupcake liners for easy handling and a polished look. For a grown-up twist, top with a small spoonful of salted caramel ganache and flaky sea salt and pair with coffee or dessert wine for a special dessert course. You can also create themed trays by alternating fillings and colors similar to other seasonal cookie boards like these Halloween chocolate chip cookies for party variety.
Storage and Reheating Guide
Store unfilled cookie cups in an airtight container at room temperature for up to 3 days; add a layer of parchment between layers to prevent sticking. Filled cookie cups (with creamy fillings) keep best refrigerated for up to 3–4 days in a single layer in an airtight container. To freeze, flash-freeze baked, unfilled cups on a tray, then transfer to a freezer-safe bag for up to 2 months; thaw at room temperature and fill. If you want a just-baked texture, warm frozen, unfilled cups in a 300°F oven for 5–7 minutes to refresh before filling.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend and add 2 teaspoons xanthan gum if your blend lacks it; chill well before baking.
- Dairy-free: use 1/2 cup dairy-free spread or coconut oil (firm at room temp) and a non-dairy milk for brushing if needed; the texture will be slightly different but still delicious.
- Flavor swaps: add 1/2 teaspoon almond extract or 1 tablespoon finely grated lemon zest to the dough for a new flavor profile.
- Filling ideas: use curd, Nutella, peanut butter frosting, or a small scoop of pastry cream; for seasonal fun, pair with the playful layout of stacked sugar cookies presentations.
Nutritional Highlights
These are a sweet treat rather than a health food — expect roughly 90–140 calories per cookie cup depending on filling and size. Key allergens: contains wheat (gluten), dairy, and egg; adjust with dairy-free eggs-free alternatives if needed. For portion guidance, plan on 1–2 cookie cups per person as part of a dessert spread.
Troubleshooting Common Issues
If cookies spread too thin, chill the dough longer and ensure your oven is fully preheated to 350°F; over-soft butter causes excess spread. If cups flatten when pressing, the cookies likely cooled too much — press within 60–90 seconds of removing from the oven. If bottoms become soggy after filling, use a thicker filling (buttercream or ganache) or fill right before serving to preserve texture.
Frequently Asked Questions
Q: Can I use store-bought sugar cookie dough?
A: Yes — store-bought dough works well for convenience. Thaw or soften per package instructions, roll into 1-inch balls, and bake the same 10–12 minutes at 350°F, then press to form cups immediately.
Q: How do I make larger cookie cups?
A: Use a standard muffin tin and increase dough ball size to about 2 tablespoons; bake at 350°F for 12–15 minutes and press with a larger tool like the back of a small measuring cup.
Q: What’s the best tool to press the wells?
A: A wooden dowel (about 1/2 inch diameter), a small bottle top, or a metal measuring spoon handle works consistently. Press gently and rotate slightly for even shaping.
Q: Can I fill and freeze finished cookie cups?
A: I don’t recommend freezing filled cups with creamy or fruit fillings — texture changes and fillings can separate. Freeze unfilled cups for up to 2 months, thaw, then fill fresh for best results.
Simple Sugar Cookie Cups
- Total Time: 60 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
A playful twist on classic sugar cookies, these cookie cups feature crisp edges and soft centers, perfect for filling with frosting or jam.
Ingredients
- 1/2 cup room-temperature butter
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Instructions
- Cream the butter and sugar together for 2–3 minutes until light.
- Add an egg and vanilla, then mix until combined.
- Fold in flour and baking powder to form a soft dough.
- Chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll dough into 1-inch balls and place in a greased mini muffin tin.
- Bake for 10–12 minutes until edges are just golden.
- Immediately press each warm cookie with a small wooden dowel to form cups.
- Cool completely on a wire rack before filling with desired toppings.
Notes
For best results, chill the dough longer for less spread, and press the cookies while warm for smoother cups.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg