Description
These Shortbread Cookie Cups are buttery, tender, and perfectly shaped mini cups made from classic shortbread dough. Easy to prepare and bake, they are delightful on their own or filled with your favorite sweet toppings like chocolate ganache, lemon curd, or fresh fruit for an elegant dessert or party treat.
Ingredients
Scale
Shortbread Cookie Cups Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or spray it with nonstick cooking spray.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter together with powdered sugar and granulated sugar until the mixture becomes light and fluffy, ensuring a smooth texture.
- Add vanilla extract: Stir in the vanilla extract to infuse the dough with a rich, sweet aroma.
- Mix dry ingredients: Gradually incorporate the all-purpose flour and salt into the wet mixture, stirring until a dough forms. The dough should be soft but not sticky to the touch.
- Form the cookie cups: Scoop about 1 tablespoon of dough into each cup of the mini muffin tin. Press the dough evenly into the bottom and up the sides to create a cup shape capable of holding fillings.
- Bake: Place the muffin tin in the oven and bake for 12 to 15 minutes until the edges of the cookie cups turn light golden brown.
- Shape while warm: Immediately after removing from the oven, gently press down the center of each cup with the back of a spoon or a small tart tamper to reinforce the cup shape and create a well for fillings.
- Cool: Allow the cookie cups to cool for 10 minutes in the tin before transferring them carefully to a wire rack to cool completely.
- Fill and serve: Once fully cooled, fill the cookie cups with your favorite fillings such as chocolate ganache, lemon curd, jam, Nutella, cheesecake filling, whipped cream, or fresh fruit. Serve and enjoy!
Notes
- Ensure butter is softened but not melted for best dough consistency.
- If dough is too sticky, chill it briefly before forming cups.
- Use a mini tart tamper or back of a spoon to shape cups immediately after baking; this is key to maintaining the cup shape.
- Cookie cups can be stored in an airtight container for up to 3 days.
- Fill cookie cups just before serving to avoid sogginess.
- Experiment with different fillings for variety and occasions.
