Sugar Cookie Cups with Coconut Buttercream Frosting The Best Recipes

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Sugar Cookie Cups with Coconut Buttercream Frosting

"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."

Ingredients :

  • cooking spray
  • 1 (16.5 ounce) package refrigerated sugar cookie dough
  • 1 tablespoon all-purpose flour, or as needed
  • 3/4 cup unsalted butter, at room temperature
  • 3 cups confectioners' sugar, sifted
  • 3 tablespoons canned coconut milk, or more as needed
  • 1 teaspoon coconut extract
  • 1/4 cup colored sugar (optional)
  • 1/4 cup candy sprinkles (optional)
  • 1/4 cup shredded coconut (optional)

Instructions :

Prep : 20M Cook : 24M Ready in : 36M
  • 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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