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.

• Preparation Time: 20 mins
• Cooking Time: 11 mins
• Total Time: 31 mins
• Calories: 232 Calories

Ingredients

• 1 teaspoon coconut extract
• ¾ cup unsalted butter, at room temperature
• cooking spray
• 1 tablespoon all-purpose flour, or as needed
• 1 (16.5 ounce) package refrigerated sugar cookie dough
• ¼ cup shredded coconut (Optional)
• 3 cups confectioners' sugar, sifted
• 3 tablespoons canned coconut milk, or more as needed
• ¼ cup colored sugar (Optional)
• ¼ cup candy sprinkles (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin with cooking spray.

Step 2

Scoop up 2 teaspoons of cookie dough and roll into a ball. Place the ball in the prepared tin. Repeat with remaining cookie dough.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spoon or pipe frosting into each cookie cup. Decorate with colored sugar, candy sprinkles, and shredded coconut.