Cookies filled with a bed of frosting? Yes please! Gluten free sugar cookie cups recipe with a base of butter, flour and sugar and a pillowy soft buttercream frosting inside! (Gluten free, dairy free, vegan, vegetarian, soy free, nut free, egg free, keto option)
Making Gluten Free Sugar Cookie Cups
Ingredients for the Cookies:
- Butter
- Sugar
- Flour
Ingredients for the Frosting:
- Butter
- Powdered Sugar
- Milk
Substitutions
Cookie Ingredient Substitutions:
- Flour: You can substitute gluten free flour, paleo or keto flour
- Sugar: Feel free to substitute low calorie or no calorie sugar if you would like
- Butter: Dairy free butter can be substituted
Frosting Substitutions:
- Butter: Dairy free butter can be substituted
- Powdered Sugar: You can substitute calorie free sugar (may alter the taste)
- Milk: Dairy free milk or creamer can be substituted
- In addition, you can opt to forego the frosting and use whipped topping (non dairy or dairy) or meringue.
Can I use gluten free refrigerated cookie dough?
Absolutely! It will save you a lot of time!
WHIPPED TOPPING
You can use premade whipped topping, a mix or homemade! Vivian's Dairy Free Whipped Topping.
Vivian's Dairy Free Whipped Topping
TROUBLESHOOTING
Help! My gluten free sugar cookie cups lost their center during baking!
As soon as you take them out of the oven, just place your thumb in the center of every cookie cup.
Do I use a mini muffin pan or full size muffin pan?
Either is fine, but a mini muffin pan is pictured.
Gluten Free Sugar Cookie Cups
Cookies filled with a bed of frosting? Yes please! Gluten free sugar cookie cups recipe with a base of butter, flour and sugar and a pillowy soft buttercream frosting inside! (Gluten free, dairy free, vegan, vegetarian, soy free, nut free, egg free, keto option)
Ingredients
For the Cookies:
- ½ cup butter, softened
- ⅓ cup granulated sugar
- 1 cup flour
For the Frosting:
- 1 cup powdered sugar
- ½ cup butter, softened
- 1 tablespoon whipping cream or milk
Instructions
- Preheat oven to 325 degrees. Lightly grease a mini muffin pan and set aside.
- In a mixing bowl, beat together the butter and sugar until light and fluffy. (Approximately 2-3 minutes). Reduce mixer speed to low and stir in the flour, stirring until combined.
- Place approximately one tablespoon of mix into each muffin tin and press your thumb into the center. Bake at 350 degrees for 12-15 minutes or until sugar cookie dough edges are lightly browned.
- Remove muffin tin from pan and press thumb into the center of each muffin tin. Place muffin tin in the fridge or freezer to cool down completely.
- While the cookies are cooling, prepare the frosting.
To Make the Frosting:
- Whip all ingredients in a mixer for 2-3 minutes on medium speed until light and fluffy. Pipe into each completely cooled sugar cookie cup.
Notes
Substitutions
Cookie Ingredient Substitutions:
- Flour: You can substitute gluten free flour, paleo or keto flour
- Sugar: Feel free to substitute low calorie or no calorie sugar if you would like
- Butter: Dairy free butter can be substituted
Frosting Substitutions:
- Butter: Dairy free butter can be substituted
- Powdered Sugar: You can substitute calorie free sugar (may alter the taste)
- Milk: Dairy free milk or creamer can be substituted
- In addition, you can opt to forego the frosting and use whipped topping (non dairy or dairy) or meringue.
Leave a Reply