Sugar Cookie Cups with Coconut Buttercream Frosting

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla extract
• 1 cup shredded coconut
• 1 cup buttercream frosting

Directions

1. Preheat oven to 350°F. Grease two 12-cup muffin tins with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix until blended.
4. Add the dry ingredients to the wet ingredients and mix until just blended.
5. Using a cookie scoop or a spoon, drop the cookie dough into the muffin tins, filling each cup about ¾ full. Bake for 12-15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Spread the coconut buttercream frosting over the cooled cookies. Sprinkle with the shredded coconut, if desired.

Interesting Facts

• Sugar cookie cups can be stored in an airtight container for up to 3 days.
• These cookie cups can also be frozen for up to 3 months.
• The coconut buttercream frosting can be made with either store-bought or homemade buttercream frosting.