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Sugar Cookie Cups with Coconut Buttercream Frosting
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Prep Time:
20 minutes
Cook Time:
11 minutes
Total Time:
36 minutes
Coconut buttercream-filled sugar cookie cups - adorable, bite-sized treats ready for your creative touch!
Ingredients:
  • cooking spray
  • 1 (16.5 ounce) package refrigerated sugar cookie dough
  • 1 tablespoon all-purpose flour, or as needed
  • 0.75 cup unsalted butter, at room temperature
  • 3 cups confectioners' sugar, sifted
  • 3 tablespoons canned coconut milk, or more as needed
  • 1 teaspoon coconut extract
  • 0.25 cup colored sugar
  • 0.25 cup candy sprinkles
  • 0.25 cup shredded coconut
Instructions:
  • Preheat your oven to 350°F (175°C) and generously grease a mini muffin tin with cooking spray.
  • Using a scoop, portion out 2 teaspoons of cookie dough and shape into a ball. Transfer the ball to the prepared tin and continue with the rest of the dough.
  • Coat the bottom of a shot glass with flour and use it to press each ball of dough into a cup shape, ensuring the top of each cup sits about 1/4 inch below the tin's rim.
  • Bake in the preheated oven until golden, for about 10 minutes. Press the shot glass again to reinforce the cup shape. Keep baking cookie cups until very lightly browned, for about 1 minute more. Let them cool in the tin for 5 minutes, then transfer carefully to a wire rack to cool completely.
  • In a bowl, use an electric mixer to whip butter until fluffy. Gradually add confectioners' sugar, then mix in coconut milk and coconut extract until the frosting is light and fluffy. If needed, add 1 tablespoon of coconut milk to reach your desired consistency.
  • Fill each cookie cup with a luxurious dollop of frosting using a spoon or pipe. Adorn with vibrant colored sugar, whimsical candy sprinkles, and delicate shredded coconut for added flair.

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