Frosted Funfetti Sugar Cookie Cups

frosted funfetti sugar cookie cups

I love my sugar cookies.  I bake Sugar Cookie Cutouts every Christmas and enlist the help of my nieces to decorate them.  My boys don’t have time for that business. 😉  The thing is, I like to enjoy sugar cookies without rolling out dough, and frosting and decorating each and every one.  I had volunteered to make my boys’ baseball team dessert for their end of season party last week, and I was lacking time.  I wanted something fun that everyone loved, so I decided to make these Frosted Funfetti Sugar Cookie Cups.  Baking sugar cookies in muffin cups is a snap, and they’re thicker and oh-so-gooey.  I topped them with vanilla icing, because it’s not a sugar cookie without icing.  These cookies were some of the best I’ve tasted.  😀

frosted funfetti sugar cookie cups

I incorporated the team colors, which was the Cubs, into the cookies with red, white, and blue jimmies, which also happens to work since 4th of July is coming quick!  I used a new cookie recipe that I’d seen over at Sally’s Baking Addiction for soft-baked funfetti sugar cookies, so I had to give them a try.  I’m always on the lookout for a better cookie.   😉

frosted funfetti sugar cookie cups

There’s cream of tartar in these cookies, which is mostly only used in snickerdoodle cookies.  Snickerdoodles are always soft and thick, so using cream of tartar here to achieve the same results makes perfect sense.  Here is your baking lesson of the day (feel free to skip over it!):  when butter and sugar are creamed together, loads of tiny air bubbles are formed. When baking soda and cream of tartar are added, the air bubbles expand, which creates volume and rise.  Chilling the dough prior to baking and making the cookies larger aids in a thicker cookie as well.  I like my cookies nice and thick.  😀

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I highly recommend making these cookies in muffin pans, or even bite sized mini muffin pans, so the cookies are thicker than ever.  If you bake them just until golden around the edges, they’ll be nice and soft and gooey in the middle.  If you bake them a bit longer until they’re more golden on top, they won’t be as soft.  Either way is good — I tried them both.  🙂  Just make sure not to use paper liners.  Just give each muffin cup a generous spray of cooking spray and they’ll come out easily after they’ve cooled a bit.  Just loosen the cookies gently around the edges with a knife, and they’ll come right out.

frosted funfetti sugar cookie cups

These cookies were the bomb, and I’ll definitely be making them again.  I actually prefer them as cookie cups…the thicker the better!  Maybe next time I’ll make sandwich cookies out of them.  There will be plenty more of these in my future.  😆

frosted funfetti sugar cookie cups

Frosted Funfetti Sugar Cookie Cups
 
Prep time
Cook time
Total time
 
Frosted Funfetti Sugar Cookie Cups are soft and thick sugar cookies baked with funfetti sprinkles, topped with creamy vanilla icing and sprinkles. Delicious and fun!
Serves: 15 cookie cups
Ingredients
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup funfetti or any color combination of jimmies
Vanilla Icing:
  • ½ cup unsalted butter, softened
  • 2½ cups powdered sugar
  • 2-3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • extra sprinkles for garnish
Instructions
  1. Generously spray a standard muffin tin with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar on medium speed with your hand mixer until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated. Add the flour mixture to the wet ingredients in (3) additions, mixing on low speed until just incorporated after each addition. Gently fold in the funfetti sprinkles. Using 2 tablespoons of dough, form the dough into balls and place in the cavity of each greased muffin cup. Flatten slightly, and chill 30 minutes. There should be enough dough for about (3) more cookie cups, so just keep the dough chilling in the fridge while the others bake, or use another muffin tin if you have one. While the dough chills, preheat the oven to 350 degrees.
  4. Remove the muffin tin from the refrigerator and place on the middle rack of your preheated oven. Bake 13-15 minutes, checking for doneness after 10. If the cookies appear golden brown around the edges, they're done and they will be slightly gooey inside. If you'd like them a bit firmer, bake longer until the tops appear golden as well as the edges. Cool 10 minutes on a wire rack. Gently loosen the edges of the cookie cups with a knife and remove from the tin to cool completely.
Prepare the vanilla icing:
  1. In a large bowl, beat the butter, powdered sugar, milk, and vanilla on medium speed until smooth and creamy, about 2-3 minutes. Frost the cooled cookie cups, and garnish with more sprinkles. Enjoy!
Notes
Double or triple the batch because they're going to go fast! Store leftovers (if there are any) in an airtight container.

Cookie recipe adapted from Sally's Baking Addiction's Soft-Baked Funfetti Sugar Cookies