Sugar Cookie Cups With Coconut Buttercream Frosting
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Coconut ExtractDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a mini muffin tin with cooking spray
3
Scoop up 2 teaspoons of cookie dough and roll into a ball
4
Place the ball in the prepared tin
5
Repeat with remaining cookie dough
6
Dip the bottom of a shot glass in flour and use to press each ball of dough into a cup shape; the top of each cup should be about 1/4 inch below the rim of the tin
7
Bake in the preheated oven until golden, about 10 minutes
8
Press again with the shot glass to reinforce the cup shape
9
Continue baking cookie cups until very lightly browned, about 1 minute more
10
Cool in the tin for 5 minutes
11
Transfer carefully to a wire rack to cool completely
12
Beat butter in a bowl with an electric mixer until fluffy
13
Beat in confectioners' sugar, 1 cup at a time, until well blended
14
Add coconut milk and coconut extract; beat at high speed until frosting is light and fluffy
15
Add 1 tablespoon coconut milk if frosting is too thick
16
Spoon or pipe frosting into each cookie cup
17
Decorate with colored sugar, candy sprinkles, and shredded coconut