Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon almond extract (or substitute with vanilla)
- Chocolate chips or sprinkles for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin lightly.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes. This is a perfect time to let the kids take turns mixing!
- Add the vanilla extract and mix until combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the butter mixture, beating until just combined.
- Roll the dough into 1-inch balls and place them in the prepared muffin tin. Use your thumb to press a well into the center of each ball to form a cup shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, whip the heavy cream, powdered sugar, and almond extract together until stiff peaks form.
- Once the cookie cups are completely cool, fill each cup with the whipped cream using a spoon or a piping bag. I like to let my kids sprinkle chocolate chips or colorful sprinkles on top for extra fun.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cream-Filled Cookie Cups, recipe, cooking, food
