Sugar Cookie Cups

Cookie cups make a fun edible holder for desserts. Fill with fruit, ice cream, yogurt, pudding or mousse.

Serves: 34
Serving Size: 1 cookie cup
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • Preheat oven to 325°F. Mix flour and salt in large bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

  • Roll dough on generously floured surface to 1/4-inch thickness. Cut out circles with 3-inch round cookie cutter. Place a standard muffin pan, upside down, on work surface. Press a dough circle around each ungreased muffin cup. (If using a nonstick muffin pan, see tips for best results.)

  • Bake 10 minutes or until edges are just beginning to turn golden brown. Cool on muffin pans 5 minutes or until cool enough to remove. Remove to wire racks; cool completely. Fill as desired.

Cooking tip

• For smaller cookie cups, cut out dough circles with 2-inch round cookie cutter. Press dough circles around a mini muffin pan. Bake in preheated 325°F oven 6 minutes or until edges are just beginning to turn golden brown. Makes 68 cookie cups.

• For colorful cookie cups, tint cookie dough with McCormick® Assorted Food Colors & Egg Dye before baking. Add a few drops of desired food color with the vanilla.

• Try varying the flavor of the cookie cups with other flavor extracts, such as McCormick® Pure Almond Flavor, McCormick® Pure Orange Extract or McCormick® Pure Lemon Extract. Use 1 teaspoon extract in place of the vanilla.

• For nonstick muffin pan, line outside of pan with cupcake liners. Press dough circles around cupcake liners. Bake as directed.

• Fill cookie cups with Easy Vanilla Mousse.

Nutrition information

(Amount per serving)

  • 117Calories: 117Cholesterol: 20mg
  • Sodium: 114mgProtein: 1g
  • Total Fat: 5gFiber: 0g
  • Carbohydrate: 17g