Shortbread Cookie Cups

Oh friend, you’re in for a real treat with these Shortbread Cookie Cups. Buttery, crumbly, and perfectly golden, these little bites of joy are everything you love about classic shortbread—just made even better by turning them into adorable, bite-sized cups that you can fill with anything your dessert-loving heart desires. Creamy chocolate ganache? A dollop of lemon curd? A swirl of buttercream or jam? Yes, yes, and yes.

They’re elegant enough for parties, easy enough for everyday baking, and trust me, once you make them, you’ll find endless reasons to bake another batch. They’re sweet, simple, and guaranteed to impress.

Why You’ll Love Shortbread Cookie Cups

Versatile and Customizable: Fill them with chocolate, cream cheese frosting, fruit preserves—anything goes!
Melt-in-Your-Mouth Texture: Classic shortbread crumb that’s buttery, tender, and just the right amount of sweet.
Perfect for Gifting or Gatherings: Cute, portable, and totally crowd-pleasing.
Make-Ahead Friendly: Bake the cups ahead of time and fill just before serving.
Minimal Ingredients, Maximum Impact: Made with pantry staples and no fuss.

Ingredients in Shortbread Cookie Cups

These little gems come together with just a few simple ingredients, but the flavor is rich and irresistible:

Butter: Unsalted and softened, it’s the backbone of shortbread—rich, creamy, and oh-so-satisfying.
Powdered Sugar: Gives the cookie a smooth, tender crumb and subtle sweetness.
All-Purpose Flour: The structure of your cookie cups—keeps them firm enough to hold any filling.
Vanilla Extract: Adds that warm, cozy flavor note we all love.
Salt: Just a pinch to balance all the buttery sweetness.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Preheat Your Oven: Set your oven to 350°F (175°C). Grease a mini muffin tin or line with paper cups.
Make the Dough: Cream together the butter and powdered sugar until light and fluffy. Add in vanilla, then gradually mix in the flour and salt until a soft dough forms.
Shape the Cups: Roll dough into small balls and press each one into the bottom and up the sides of the muffin tin to form a cup shape. Use your fingers or the back of a spoon to make a well in the center.
Bake: Bake for 12–15 minutes or until the edges are lightly golden.
Reshape (if needed): If the centers puffed up while baking, gently press them back down with a spoon while still warm.
Cool Completely: Let them cool in the tin for 10 minutes, then transfer to a wire rack to cool fully.
Fill and Decorate: Fill with your favorite toppings—chocolate ganache, lemon curd, whipped cream, jam, or anything you’re craving!

Nutrition Facts

Servings: 24 mini cookie cups
Calories: 110 per cookie cup
Total Fat: 7g
Saturated Fat: 4.5g
Cholesterol: 20mg
Sodium: 40mg
Total Carbohydrates: 10g
Dietary Fiber: 0g
Sugars: 3g
Protein: 1g
Calcium: 0% DV
Iron: 2% DV
Potassium: 10mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Shortbread Cookie Cups

With Chocolate Ganache: Pipe in silky ganache and top with a raspberry or flake of sea salt—chef’s kiss.
Filled with Lemon Curd: Perfectly tart and sweet—great for spring or tea parties.
Topped with Whipped Cream and Berries: Light, fresh, and festive.
With Frosting and Sprinkles: For a kid-friendly version that’s fun to decorate.
Holiday Edition: Add crushed candy canes or peppermint bark for a festive twist.

Additional Tips

Chill the Dough if Needed: If the dough is too soft to work with, a quick chill in the fridge helps.
Use a Tart Tamper: For perfect cup shapes, press the dough down with a tart tamper or the end of a wooden spoon.
Make Ahead: Bake the cups a day or two ahead—just store them in an airtight container and fill later.
Double the Batch: These go fast, so don’t be afraid to double up!
Flavor Boost: Add a pinch of cinnamon or almond extract to the dough for a twist.

FAQ Section

Q1: Can I freeze the baked cookie cups?
A1: Yes! Freeze the unfilled cups in an airtight container for up to 2 months. Thaw before filling.

Q2: What’s the best filling for these?
A2: Chocolate ganache, lemon curd, jam, whipped cream, or even peanut butter frosting are all delicious options.

Q3: Can I use a regular muffin tin?
A3: You can, but they’ll be larger. Adjust the baking time slightly and make sure to press the dough up the sides well.

Q4: Can I make the dough ahead of time?
A4: Definitely! Wrap it tightly in plastic wrap and refrigerate for up to 3 days or freeze for later.

Q5: What if my cups lose their shape while baking?
A5: Just press the centers down gently with a spoon or small measuring cup while they’re still warm.

Q6: Are these overly sweet?
A6: Not at all! They’re buttery and just lightly sweet—perfect for sweet or tangy fillings.

Q7: Can I make these gluten-free?
A7: Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum for the best texture.

Q8: What’s the difference between powdered and granulated sugar here?
A8: Powdered sugar gives a smoother, softer crumb—ideal for shortbread.

Q9: How do I store leftovers?
A9: Store filled cookie cups in the fridge for up to 3 days. Unfilled cups can stay at room temperature in an airtight container for up to a week.

Q10: Can I color or flavor the dough?
A10: Absolutely! Add a bit of food coloring or citrus zest for fun flavor and flair.

Conclusion

Shortbread Cookie Cups are the kind of dessert that looks fancy but is secretly super simple to make—and endlessly versatile. Whether you’re planning a baby shower, holiday tray, or just need a little sweet bite after dinner, these buttery cups have you covered. Fill them, top them, dress them up or down—they’re little edible blank canvases, and they’re just waiting for your creative touch. Go ahead and bake a batch—you’re going to fall in love.

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