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A bitten sugar cookie cup revealing a dark pink center, topped with pink frosting and sprinkles.

Sugar Cookie Cups with Cream Cheese Filling

These delightful Sugar Cookie Cups feature a soft, chewy sugar cookie shell baked in a muffin tin, creating a perfect edible vessel. Filled with a luscious, tangy cream cheese frosting, they are an irresistible treat for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Sugar Cookie Cups
  • 1/2 cup Unsalted butter softened, 1 stick
  • 1/2 cup Granulated sugar
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
For the Cream Cheese Filling
  • 4 oz Cream cheese softened, about half a block
  • 1/4 cup Powdered sugar or more to taste
  • 2 tbsp Heavy cream
  • 1/2 tsp Vanilla extract

Equipment

  • Standard 12-cup muffin tin
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Measuring cups and spoons
  • Rubber Spatula
  • Small spoon or mini melon baller
  • Wire Rack

Method
 

Prepare the Cookie Cups
  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with non-stick spray or butter.
  2. In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
  6. Divide the dough into 12 equal portions (about 1.5 tablespoons each). Roll each portion into a ball and press it into each cup of the prepared muffin tin, using your fingers to shape it into a cup, pressing the dough up the sides to create a cavity.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will puff up significantly.
  8. Immediately after removing from the oven, use a small spoon or mini melon baller to gently press down the centers of the puffed-up cookies, reshaping them into cups. Leave them in the muffin tin to cool completely on a wire rack.
Prepare the Cream Cheese Filling
  1. While the cookie cups cool, prepare the filling. In a medium mixing bowl, beat the softened cream cheese, powdered sugar, heavy cream, and vanilla extract with an electric mixer until smooth, creamy, and lump-free. Start on low speed to incorporate the powdered sugar, then increase to medium-high until light and fluffy.
Assemble and Serve
  1. Once the cookie cups are completely cool, carefully remove them from the muffin tin. Spoon or pipe the cream cheese filling into each cookie cup.
  2. Serve immediately or chill in the refrigerator for at least 30 minutes to allow the filling to set slightly. Garnish with sprinkles, fresh berries, or a lemon zest if desired.

Notes

For best results, ensure your butter and cream cheese are truly at room temperature for a smooth, lump-free batter and filling. These cookie cups can be stored in an airtight container in the refrigerator for up to 3 days. For a fun twist, try adding a drop of food coloring to the cream cheese filling.