This year, I’m adding some year-round staples to my dessert rotation, and Sprinkle Sugar Cookie Cups are kicking things off in style! These little gems are the perfect mix of fun and easy, made with pre-portioned sugar cookie dough for zero fuss. The vanilla bean frosting is creamy, dreamy perfection, and rainbow sprinkles take them to the next level. Each bite is soft, buttery, and topped with just the right amount of sprinkle crunch!
Sprinkle Sugar Cookie Cups
Ingredients
- 1 package of refrigerated sugar cookie dough (the kind with 24 pre-portioned squares)
Tip: Let them sit out for 10-15 minutes so that it’s easier to press the indentation in the center- 1 stick (½ cup) salted butter, softened
- 2 cups powdered sugar
- 2–3 tbsp heavy cream (adjust for your desired frosting consistency)
- 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste preferred!)
- Rainbow sprinkles
Instructions
- Preheat your oven to 350°F. Spray a mini muffin pan with baking spray or nonstick spray.
- Place one dough square into each muffin cup. Gently press down the center with your thumb to form a small indentation. Smooth the edges to create an even cup shape.
- Bake for 8-10 minutes or until the edges are golden and set. Don’t worry if the centers puff up—they’ll settle as they cool. If they don’t settle enough, lightly press down into the center with a greased teaspoon. Let them cool in the pan until stable.
- Once cooled, gently twist each cookie cup out of the pan. Place them on a wire rack to cool completely while you whip up the frosting.
- In a medium bowl, beat the butter until smooth and creamy.
- Add powdered sugar, heavy cream, and vanilla until combined. If the frosting is too thick, add more heavy cream one tablespoon at a time.
- Fill a piping bag fitted with a 1M tip and pipe a swirl of frosting into each cookie cup.
- Alternatively, add a dollop of frosting and smooth it out with a knife. FYI: You’ll use less frosting this way and have some left over!
- Top each frosted cookie cup with rainbow sprinkles. Be as generous as you’d like!
This year, I’m mixing it up! While I usually make seasonal desserts, this year I’m adding a ton of year-round staples to my lineup. First up, Sprinkle Sugar Cookie Cups! These little bites of fun are easy to make and incredibly delicious to eat. They’re the kind of treat that works for everything—from bake sales to random Tuesday pick-me-ups. Plus, they’re so simple you’ll feel like a baking genius without breaking a sweat.
Here’s a little run down…you start with pre-portioned sugar cookie dough (or make your own, but I promise this is simple and tasty!) and press them into a mini muffin cup pan. The real fun begins with the frosting—frosting can make or break a dessert for me, and this is vanilla bean perfection. You can pipe it on with a swirl or just dollop it on top and it’ll be just as great. Either way, rainbow sprinkles are non-negotiable. Be as generous as you’d like. For me there’s never too many 😉
These cookie cups are the best of everything to me. They’re soft yet have a nice cookie texture, they’re buttery, and have that perfect crunch from the sprinkles. They also happen to be super versatile—swap the sprinkles for seasonal ones if you want to jazz them up for a holiday, or keep them classic and rainbow-bright. Give them a try and let me know how they come out or if you decide to put a spin on them!
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