Print

Perfect Firework Cookie Cups with Vanilla Bean Buttercream

firework cookie cups - featured image
Print Recipe

A delightful recipe for cookie cups filled with smooth, fragrant vanilla bean buttercream. These treats combine crisp cookie edges with creamy frosting, perfect for festive occasions or casual indulgence.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (270g) mini chocolate chips
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon vanilla bean paste
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or lightly grease each cup.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. Using an electric mixer, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract and mix until combined.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until incorporated.
  6. Fold in mini chocolate chips gently with a spatula.
  7. Divide dough evenly among muffin cups (about 2 tablespoons per cup). Press dough into bottom and up sides to form a ¼ inch thick cup.
  8. Bake for 12-15 minutes until edges are golden and centers look set but not dry.
  9. Cool cookie cups in pan for 10 minutes, then transfer to a cooling rack to cool completely.
  10. While cooling, beat softened butter for buttercream until creamy. Gradually add powdered sugar alternating with heavy cream. Mix in vanilla bean paste and salt. Beat until light and fluffy, about 5 minutes.
  11. Pipe or spread vanilla bean buttercream into each cooled cookie cup. Decorate with sprinkles or edible glitter if desired.

Notes

If dough is too sticky, chill for 15 minutes before shaping. Refrigerate buttercream for 10 minutes if too soft to pipe, stirring before use. Avoid overmixing dough to keep cookies tender. Cool cookie cups completely before filling to prevent buttercream melting. Vanilla bean paste adds authentic flavor and speckles but can be substituted with vanilla extract.

Nutrition

Keywords: cookie cups, vanilla bean buttercream, chocolate chip cookies, festive dessert, easy baking, party treats

Find it online: https://crispcraving.com/perfect-firework-cookie-cups-recipe-easy-vanilla-bean-buttercream-tutorial/