Description
These Shortbread Cookie Cups are a delightful treat, perfect for filling with your favorite toppings. A buttery shortbread base forms a crisp, yet tender cup that pairs well with various fillings like chocolate, jam, or caramel. Easy to make and versatile, these mini dessert cups are sure to be a hit at any gathering.
Ingredients
Scale
Shortbread Cookie Cups:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- Optional: mini chocolate chips, jam, or caramel for filling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- Add Dry Ingredients: Add the flour and salt to the bowl and stir until a soft dough forms.
- Shape the Cups: Scoop about 1 tablespoon of dough into each muffin cup, pressing it down and up the sides to form a cup shape. Use your thumb or the back of a spoon to deepen the center.
- Bake: Bake for 12–14 minutes until edges are golden. Reshape centers if needed immediately after removing from the oven.
- Cool and Fill: Let the cookie cups cool completely in the pan before filling with desired toppings like chocolate, jam, or caramel.
Notes
- These cookie cups are a versatile base for various fillings like ganache, lemon curd, or peanut butter.
- Make ahead and store unfilled cups in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 120
- Sugar: 3 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg
