-
-
My review
Sugar Cookie Cups with Coconut Buttercream Frosting
641
foodelicious
"Adorable mini sugar cookie cups are filled with swirls of coconut buttercream frosting for easy, irresistible two-bite desserts. Customize them for any holiday or occasion by adding colorful sprinkles and candies. Perfect for showers, cookie swaps, and bake sales, too."
Added to shopping list.
Go to shopping list.
Ingredients
36 m servings 232Original recipe yields 24 servings (24 cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray. Watch Now
- Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough. Watch Now
- Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin. Watch Now
- Bake in the preheated oven until golden, about 10 minutes. Press again with the shot glass to reinforce the cup shape. Continue baking cookie cups until very lightly browned, about 1 minute more. Cool in the tin for 5 minutes. Transfer carefully to a wire rack to cool completely. Watch Now
- Beat butter in a bowl with an electric mixer until fluffy. Beat in confectioners' sugar, 1 cup at a time, until well blended. Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy. Add 1 tablespoon coconut milk if frosting is too thick. Watch Now
- Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut. Watch Now
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
4/17/2017
The idea is adorable, however the frosting is super sweet and with the sugar cookie cup makes it a little too much to handle. I changed up the way it was put together by filling the shallow cups...
6/3/2018
I used store bought cookie mix, baked it by the tablespoon full in a mini muffin tin, undercooked it ever so slightly, & used the end of my French rolling pin to compress the center into a cup s...