Sugar Cookie Cups
Serves: 24
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  1. Preheat oven to 375°.
  2. Spray a 24-well mini muffin pan with nonstick cooking spray. Set aside.
  3. In a medium bowl, combine butter and sugar. Beat at medium speed with an electric mixer until creamy. Add egg and vanilla extract, beating to combine. Set aside.
  4. In a small bowl, combine flour, baking powder, and salt, whisking until combined. Gradually add flour mixture to butter mixture, beating until combined.
  5. Divide dough evenly into 24 balls. Press a dough ball into bottoms and up sides of each well of prepared pan to form a cup.
  6. Bake until edges are light golden brown, approximately 10 minutes. Remove from oven, and immediately press the back of a rounded measuring spoon down into the warm cookies to form cups. Let cool in pan for 5 minutes, and then carefully remove cookie cups to a wire rack to cool completely.
  7. Store in an airtight container for up to 2 days.
Recipe by TeaTime Magazine at