Buttery Vanilla Sugar Cookies with Chocolate and Vanilla Buttercream Filling
Sugar cookies are so very versatile! Not only can they be basic rolled out dough, but the dough can be transformed into these cute little cups. Just waiting for the perfect filling. I chose two different flavored buttercream frosting, so they almost are like little cookie cakes.
A tiny bite, as these cookies are made in mini muffin tins, but I could definitely see making them in full size. The mini version is the right size for a party or holiday cookie swap!
But lets talk about the cookie base. My mom loves these basic butter cookies the most, so much that she likes to get a tin each year for her birthday. I certainly don’t mind making them,
maybe sneaking a few, because she is the best mom ever 🙂
I use a bit less sugar than a traditional recipe, but 1/4 cup more than my butter cookies. Since it is a sugar cookie, I knew it would make a sturdy base as a cupThis creates a cookie that is not super hard and crunchy. Making the perfect soft base for the buttercream filling.
Seriously so, so yummy.
I’m in love with this recipe. Sometimes we just gotta break out of the basics and try something new! Hence the half cookie, half cake combo. I really can’t stop thinking of other fillings though…ganache, peanut butter, whipped cream, fruit.. I have a feeling we are not seeing the last of these.
- 2 Sticks Unsalted Butter, Softened
- 1 Cup (7 Ounces) Sugar
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- 3 Cups (13.5 Ounces) White Unbleached Flour
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Stick Butter, Softened
- 4 Cups Powdered Sugar
- 2 to 3 Tablespoons Milk or Cream
- ½ Teaspoon Pure Vanilla Extract
- ¼ Cup Cocoa Powder
- Cream together the butter and sugar. Beat in the egg and vanilla extract. Scrape down the sides of the bowl and mix again. In a separate bowl whisk together the flour, baking powder and salt. Add the flour mixture to the butter and mix just until the dough comes together. Chill the dough 30 minutes up to overnight.
- Take off tablespoon sized pieces of dough and roll into balls. Insert each ball into a mini muffin tin. Using the handle end of a wooden spoon, or your finger, press an indent into the middle of each ball. This should push the dough up around the sides of the muffin cup. Make sure not to make the bottom of the cup too thin. Depending on the size of your mini muffin tin you may need more or less dough.
- Bake the cookie cups in a 350 degree oven for 15-18 minutes. The dough should be pale and no longer have a raw look, especially inside the indent. The sides and bottoms will be lightly browned. Allow to cool 5 minutes and then remove to a cooling rack.
- In a stand mixer with the paddle attachment, beat the butter until it is light and fluffly. Add in the sugar and 2 tablespoons of milk. Stir until all the sugar is mixed in, then beat for 1 to 2 minutes on medium speed until the frosting is light and fluffy. If it seems too stiff, an additional tablespoon of milk can be added.
- Take half the frosting and place in another bowl. Beat in the cocoa powder. If the chocolate frosting is too dry the additional tablespoon of milk can be used.
- Put each flavor of frosting in a separate ziploc bag. Snip the end off one corner of the bag and pipe frosting into the cookies. Alternatively place the frosting in pastry bags fitted with a swirl tip for a more decorative look.