Classic Sugar Cookie Cups
These Classic Sugar Cookie Cups are soft, buttery, and perfectly shaped thanks to baking them in a muffin pan. No rolling, no chilling, and no spreading issues. Ideal for filling with frosting, fruit, chocolate, or cheesecake, this easy sugar cookie cup recipe is perfect for parties, holidays, and bake sales.
Ingredients
- Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- Flavoring
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract optional
- Dry Ingredients
- 2¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Generously grease a standard 12-cup muffin pan and set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla extract and almond extract if using.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Divide dough evenly among muffin cups, filling each about halfway.
- Bake for 12–15 minutes, until edges are lightly golden and centers are just set.
- Remove from oven and immediately press the center of each cookie using the back of a teaspoon or tart press.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before filling.
Notes
- Pressing the centers while the cookies are warm is essential for forming the cup shape.
- Do not overbake—soft centers are key to tender cookie cups.
- Fill just before serving for best texture.