Dessert

Sugar Cookie Cups with Vanilla Frosting and Sprinkles Recipe

BySana Jeannette February 5, 2026February 5, 2026

Introduction

Sugar Cookie Cups are fun, bite-sized treats perfect for any occasion. These soft cookies shaped like little cups are filled with creamy frosting, making them both delightful and easy to eat. They’re a great way to enjoy classic sugar cookies with a playful twist.

A close-up of a small round cookie held between a woman's thumb and forefinger, showing two layers: the outer layer is a light golden cookie with a slightly crumbly texture, and the inner layer is smooth pink frosting decorated with small heart-shaped sprinkles in red, pink, and white. In the background, several more cookies on a white marbled surface are visible, each having the same two-layer look and pink frosting with hearts. A white bowl and a pink-and-white striped straw are also faintly visible around the scattered cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup salted butter (softened)
3/4 cup sugar

1 egg
1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)
1/2 teaspoon baking powder

2 cups all-purpose flour
1/4 cup salted butter (softened, for frosting)
1 1/3 cups powdered sugar

1/2 teaspoon vanilla extract (for frosting)
1 tablespoon milk or heavy whipping cream
Food coloring (optional, for frosting)

Sprinkles (optional, for decorating)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease 36 mini muffin cups with cooking spray.
Step 2: In the bowl of a stand mixer, beat together 3/4 cup softened butter and sugar until well combined and fluffy.

Step 3: Add the egg, vanilla extract, and almond extract if using, mixing until incorporated.
Step 4: Stir in the baking powder and flour until just combined to form the dough.
Step 5: Scoop the dough by rounded tablespoons (about 1 inch diameter) and roll into balls. Place one ball into each muffin cup and flatten gently with your fingers—no need to shape a cup yet.

Step 6: Bake for about 10 minutes or until the cookies are golden brown around the edges.
Step 7: Immediately after removing from the oven, press the center of each cookie with the cap of a bottle (such as a vanilla extract bottle) to form a cup shape.
Step 8: Let the cookies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9: To make the frosting, beat 1/4 cup softened butter until smooth in a stand mixer bowl. Gradually add powdered sugar and vanilla extract, mixing to combine.
Step 10: Add the milk or cream and beat until smooth, adding a little more milk if needed to reach your desired consistency. Stir in food coloring if you want to add color.
Step 11: Fill a piping bag or resealable baggie with the frosting and pipe it into each cooled cookie cup.

Step 12: Decorate the tops with sprinkles if desired, and serve.

Tips & Variations

For a citrus twist, add a teaspoon of lemon or orange zest to the dough for extra flavor.
Use different food coloring to make festive frosting for holidays or parties.

If you don’t have a piping bag, a small spoon or plastic bag with a corner cut off will work fine for frosting.

Storage

Store the cookie cups in an airtight container at room temperature for up to 3 days. If your kitchen is warm, keep them refrigerated and bring to room temperature before serving. The frosting may firm up slightly when chilled, so a few minutes out of the fridge will soften it again.

How to Serve

A close-up view of a small cookie with three layers visible, held by a woman's hand. The bottom layer is a round, light golden-brown cookie base with a crumbly texture. The middle layer is a thick, smooth pink frosting sitting in a small indent on top of the cookie. The top layer includes tiny heart-shaped sprinkles in red, pink, and white, scattered across the frosting. Other similar cookies with the same layers are stacked or spread out on a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for a few minutes before scooping and baking.

Can I use gluten-free flour in this recipe?

Absolutely! Substitute with your favorite gluten-free all-purpose flour blend. You may need to adjust the amount slightly to get the right dough consistency.