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My review
Sugar Cookie Cups with Coconut Buttercream Frosting
668
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."
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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.
- Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.
- 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.
- 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.
- 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.
- Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.
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Reviews
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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...