sugar cookie cup {recipe}

sugar cookie cups_jsorelle
I’ve been craving sugar cookies lately. And, when I crave something, I have to make it. I had absolutely no time today to make it and had way more important items on the to do list, but when a girl craves some sugar, a girl needs some sugar. So, the kids and I baked today…and I’m really glad I did because it was delicious. And, the perfect summer treat. The entire family loved it…and I still have 2 leftover for breakfast.

sugar cookie cups_jsorelle

Sugar Cookie Cups
yield about 14-16 cups

Sugar Cookie Ingredients
1 stick + 3 tablespoons butter
3/4 cup sugar
1/2 teaspoon vanilla
1 egg
4 teaspoons whole milk
2 cups all-purpose flour
1.5 teaspoons baking powder
1/4 teaspoons salt

Cheesecake Filling Ingredients
1 8oz package of softened cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla

How To
Cream the butter, sugar and vanilla together in a medium bowl.
Then, add the egg and milk, and blend again.
In a separate bowl, add all the dry ingredients including flour, baking powder and salt.
Combine the dry ingredients with the creamed butter/sugar/vanilla/egg/milk mixture and blend until fully combined.
Form the dough into a large semi-flat pancake in between wax paper and freeze for 20 minutes.
Set the oven to 350 degrees.
Coat a cupcake pan with non-stick cooking spray.
Grab a handful of dough {about 2 tablespoons} and press the dough in the bottom of each muffin cavity. Fill the cavity about 1/2 way up the sides, forming a cup shape. Make sure the sides are not too think, as it will begin to fill your ‘cup shape’
Bake for 12-15 minutes.
Remove from the oven and allow to cool. If the centers filled in too much, just use a spoon or the end of a tablespoon to press the center back down.
Add about a tablespoon of the yummy cheesecake filling to each cookie.
Top with bright and delicious fruit.

sugar cookie cups_jsorelle

sugar cookie cups_jsorelle
sugar cookie cups_jsorelle
{images via j. sorelle}

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