Mini Cookie Buttercups (Print Version)
# Ingredients:
→ Sugar Cookie Dough
01 -
1 egg
02 -
3/4 cup salted butter, softened
03 -
1/4 teaspoon almond extract (optional)
04 -
2 cups all-purpose flour
05 -
1 teaspoon vanilla
06 -
1/2 teaspoon baking powder
07 -
3/4 cup granulated sugar
→ Buttercream Frosting
08 -
1/4 cup softened salted butter
09 -
1/2 teaspoon vanilla extract
10 -
1 tablespoon milk or heavy cream
11 -
1 1/3 cups powdered sugar
12 -
Optional: food coloring
13 -
Optional: sprinkles
# Instructions:
01 -
Set your oven to 350°F and coat 36 mini muffin cups with nonstick spray.
02 -
Cream together the butter and sugar using a stand mixer until the texture is creamy.
03 -
Mix in the egg, vanilla extract, and (if you want) almond extract.
04 -
Toss in the flour and baking powder, then stir until it comes together.
05 -
Roll the dough into 1-inch balls—use about one rounded tablespoon for each. Push each ball into a muffin cup and flatten it a bit. No need to create an exact cup shape yet.
06 -
Let them bake for roughly 10 minutes, or until the edges have that lovely golden hue.
07 -
While warm, press the bottle cap—try using a vanilla extract cap—into each cookie center to create a cup shape. Allow them to cool for 5 minutes in the tin before transferring to a rack to cool completely.
08 -
Smooth out butter in a stand mixer bowl. Add powdered sugar and vanilla, then stir it together. Pour in milk or cream and beat till smooth. If the frosting seems too thick, mix in a little more milk. Toss in food coloring if you’re feeling creative.
09 -
Put frosting into a piping bag (or a resealable bag with a snipped corner) and fill each cooled cookie cup with frosting. Sprinkle on some fun toppings if you'd like!
# Notes:
01 -
Store-bought dough and frosting work fine too.
02 -
Great for celebrations or just a treat.
03 -
Use a bottle cap to shape the cookie cups.