In a small mixing bowl, combine the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar.
Beat in the egg, milk and vanilla extract.
Add the flour mixture and beat until well combined.
Place the cookie dough in the refrigerator to chill for 10-15 minutes.
Grease two 24 cup mini muffin tins with cooking spray.
Fill the cups ¾ full with cookie dough, place in the oven and bake for 12 minutes.
Remove from the oven and immediately use the end of a spatula or wooden spoon to indent the middle of the sugar cookies to make cookie cups.
Let cool for 5 minutes, then move to a cooling rack and let cool completely.
While the cookies are cooling, place the creamy vanilla frosting in a plastic bag.
Cut a small hole in the corner of the bag then pipe the frosting into the cookie cups.
Add toppings, like sprinkles, candy or fruit, if you’d like.
Notes
Frosting: I used a creamy vanilla frosting with added red coloring in this recipe. You can use a store-bought frosting or make a homemade vanilla frosting. You can also use another flavored frosting, such as chocolate, lemon or strawberry.
Cookie Dough Storage: Leftover cookie dough can be stored in the refrigerator for up to 7 days or in the freezer for up to 6 months. I recommend making pre-portioned small cookie dough balls and storing them in the freezer, so that you can easily pop them in a mini muffin tin and bake these cookie cups immediately anytime!