Sugar Cookie Cup Recipes

HOLIDAY SUGAR COOKIE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• In large bowl, mix cookie mix, softened butter and egg with spoon until soft dough forms. Stir in 1/4 cup candy sprinkles. Shape into 36 (1 1/4-inch) balls. Place in mini muffin cups. Press indentation in center of each with end of wooden spoon.
• Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to make 1-inch opening, cleaning off end with paper towel when needed. Cool in pan 20 minutes. Loosen edges with small knife if needed. Remove to cooling rack. Cool completely, at least 30 minutes.
• In small bowl, place half of the frosting. Tint red with food color. Place large piping bag fitted with medium star tip on its side. Using large icing spatula, spoon remaining vanilla frosting so it covers half of the length of side of piping bag. Carefully spoon red tinted frosting on top. Insert tip into indentation in each cookie cup. Squeeze bag to fill opening, and pipe about 2 heaping teaspoons per cookie cup. Sprinkle with remaining 2 teaspoons sprinkles. Store loosely covered at room temperature.

PERFECT SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• Cream together the butter and sugar in the bowl of a stand mixer for a full 3 minutes.
• Scrape sides and add in vanilla and egg. Mix until combined.
• Add flour and baking powder to the bowl. Mix slowly at first gradually getting faster until the dough comes together. The texture should be like Playdoh. Add a little flour or water if needed to get it to a soft, pliable consistency.
• Turn out onto a floured surface. Use a rolling pin and roll until about 1/4 inch thick. (The cookies will not rise while baking, they will not get thinner while baking. Roll out to your desired FINISHED thickness.)
• Use cookie cutters and cut out desired shapes. Transfer the cookies to a silicone lined cookie sheet.
• Bake at 350° for 6-8 minutes or until the centers are puffy and no longer glossy. Pull the cookies out of the oven BEFORE they start turning brown. If they turn brown, the cookie will be dry and 'crackery' instead of soft and chewy.
• Frost with Sugar Cookie Frosting and Enjoy!

SUGAR COOKIES

Steps:

• Preheat oven to 350°. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture., Shape into 1-in. balls. Roll in additional sugar. Place on greased baking sheets; flatten with a glass. Bake until set, 10-12 minutes. Remove to wire racks to cool.

SUGAR COOKIE IN A MUG OR COFFEE CUP

Steps:

• Spray microwave safe coffee mug with vegetable oil spray.
• Place butter in the mug & melt in microwave (about 30 seconds).
• Add sugar, vanilla and salt and stir together.
• Add the egg yolk, mixing thoroughly.
• Add flour and stir until combined.
• Top with sprinkles and cook in the microwave for about 40-45 seconds. Check for doneness with a toothpick.

TURTLE COOKIE CUPS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture., Shape dough into 1-in. balls; place in greased mini-muffin cups. Press evenly onto bottoms and up the sides of cups. Bake 9-11 minutes or until edges are golden brown. With the back of measuring teaspoon, make an indentation in each cup. Immediately sprinkle with 3/4 cup chocolate chips and chopped pecans. Cool in pans 10 minutes. Remove to wire racks to cool., Meanwhile, in a small saucepan, melt caramel bits with cream; stir until smooth. Spoon into cups. Top each with a pecan half. In a microwave, melt remaining chocolate chips; stir until smooth. Drizzle over pecans.

EASY SUGAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

SUGAR COOKIES

Steps:

• Sift flour, baking powder and salt together in a bowl.
• In another bowl cream the sugar, vanilla and almond essence with the butter until light and fluffy. Add the egg and mix until combined.
• At a lower speed add the flour mixture a little bit at a time. Mix until combined and the dough starts to come together. Take the dough out of the bowl, shape into a ball, cover with clingfilm and put in the fridge to chill for at least 1 hour.
• Preheat the oven to 350 °F / 175 °C.
• Line a baking sheet or cookie sheet with parchment paper.
• On a floured work surface roll out the dough to 0,2 inch (0,5 cm) thick and cut into shapes.
• Transfer cookies to the prepared baking sheet and bake for 8-10 minutes until the cookies start to turn brown around the edges.