Preheat your oven to 350°F (175°C). Grease a mini muffin tin.
In a medium bowl, whisk together the flour, baking powder, and salt.
1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
In a large bowl, cream together the softened butter and sugar until light and fluffy.
½ cup unsalted butter, softened, ¾ cup granulated sugar
Beat in the egg and vanilla extract until well combined.
1 large egg, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
1 ½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened, ¾ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Roll dough into small balls and press them into the mini muffin tin cups. Form them into cup shapes.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookie cups cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat together the softened cream cheese and butter until smooth.
4 ounces cream cheese, softened, ½ cup unsalted butter, softened
Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract.
3 cups powdered sugar, 1 teaspoon vanilla extract
Add the milk, one tablespoon at a time, until you reach your desired frosting consistency.
2 tablespoons milk
Once the cookie cups are completely cool, pipe or spoon the cream cheese frosting into each cup.
4 ounces cream cheese, softened, ½ cup unsalted butter, softened, 3 cups powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons milk
Enjoy your delicious Sugar Cookie Cups Cream Cheese Frosting immediately, or refrigerate for later.
