Pink Party Sugar Cookie Cups

These pink party sugar cookie cups are soft, buttery, and bakery-pretty—without the fuss. I love how simple they are to make in just one bowl and how quickly they bake up into little cookie “cups” ready to hold a swirl of pink frosting. Topped with sprinkles, they’re perfect for birthdays, showers, or any celebration where I want something fun and festive in under 30 minutes.

Why You’ll Love This Recipe

I like this recipe because it’s quick, easy, and doesn’t require chilling the dough. The cookies bake into little cup shapes that look impressive but take hardly any effort. The pink vanilla swirl frosting makes them look like something from a bakery case, and the sprinkles add that extra party vibe. They’re bite-sized, fun to serve, and always a hit with kids and adults alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie cups:

• 1/2 cup (113 g) unsalted butter, softened

• 3/4 cup (150 g) sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 1/2 cups (190 g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

For the frosting:

• 1/2 cup (113 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar

• 2–3 tablespoons milk or cream

• 1 teaspoon vanilla extract

• Pink food coloring

• Sprinkles for topping

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.

2. In a large bowl, I cream butter and sugar together until light and fluffy. I beat in the egg and vanilla.

3. I add flour, baking powder, and salt, mixing until just combined into a soft dough.

4. I scoop tablespoon-sized portions into the muffin pan, pressing gently to flatten.

5. I bake for 9–11 minutes, until the edges are lightly golden. While still warm, I use the back of a spoon to press down the centers to form little cups. I let them cool completely in the pan before removing.

6. For the frosting, I beat butter until smooth, then gradually add powdered sugar, milk, vanilla, and food coloring until creamy and pipeable.

7. I pipe swirls into each cooled cookie cup and finish with sprinkles.

Servings and timing

This recipe makes about 20–24 cookie cups. It takes me about 10 minutes to prep and 10–12 minutes to bake, so everything is ready in around 25 minutes.

Variations

Sometimes I tint the frosting different colors for a rainbow party look. I also switch up the sprinkles to match the theme—hearts for Valentine’s, stars for birthdays, or pastels for spring. For a flavor twist, I add a little almond extract to the dough or swap the vanilla frosting for strawberry or cream cheese frosting.

storage/reheating

I store these cookie cups in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to 5 days, though I let them come to room temperature before serving. The unfrosted cookie cups can also be frozen for up to 2 months; I thaw and frost them fresh.

FAQs

Do I need to chill the dough?

No, the dough bakes beautifully without chilling, which saves me time.

Can I use a regular muffin tin?

Yes, but the cups will be larger, so I bake them a few minutes longer.

Can I make the frosting ahead of time?

Yes, I store it in the fridge for up to 3 days and re-whip it before piping.

Can I fill these with something other than frosting?

Yes, I sometimes fill them with chocolate ganache, lemon curd, or whipped cream for variety.

How do I keep the centers from puffing up?

I press them down gently with a spoon right after baking while they’re still warm.

Conclusion

These pink party sugar cookie cups are one of my favorite quick desserts for celebrations. I love how easy they are to whip up, how pretty they look with the pink swirl, and how fun they are to eat. They’re simple, festive, and always disappear fast at parties.

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