Lofthouse Sugar Cookie Cups

Do you love Lofthouse Sugar Cookies? If you do, then you're gonna love these. I've made them in bar form before HERE, but this time, I decided to turn them into sweet little cookie cups. I filled half of them with plain buttercream frosting and the other half with chocolate buttercream frosting. The chocolate filled ones turned out to be my favorite, but all of them were an absolute hit. In my opinion, they're the perfect two-bite treat.




Lofthouse Sugar Cookie Cups (adapted from Dreaming of White Chocolate)

1 c. butter, room temperature
8 oz. cream cheese, room temperature
1 1/2 c. sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder


Buttercream Frosting (Sweet as Sugar Cookies)

8 oz. butter, softened
3 c. powdered sugar
milk (just enough to get it to the consistency you want)


Chocolate Buttercream Frosting (Sweet as Sugar Cookies)

8 oz. butter, softened
3 c. powdered sugar
1/4 c. unsweetened cocoa powder
milk (just enough to get it to the consistency you want)


Cream butter with cream cheese and sugar. Add in the egg and vanilla and mix until incorporated. With mixer on low, add in your dry ingredients and mix until just combined. (I recommend chilling the dough for at least 1 hour so that it's easier to handle.)

Grease several mini muffin tins. Scoop up the dough and fill each muffin cup 3/4 full with the dough. Bake at 350F for 10-12 min. until a toothpick comes out clean. If the cookie cups have risen high, take a spoon and flatten them down (while they're still warm) so that they are level with the sides of each muffin cup. Using a small spoon or your finger, make a dent about halfway down in each cookie cup. Chill in the fridge for at least 30-60 min. before removing from the tins.

When cooled, remove from the tins and pipe in the buttercream frosting.

Makes approximately 48 cookie cups

Note: Each frosting recipe above is enough to fill half a batch of cookie cups.