Preheat oven to 350°F (175°C). Grease a mini muffin tin.
In a medium bowl, whisk together flour, baking powder, and salt.
1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
1/2 cup unsalted butter, 3/4 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 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Roll small dough balls of sugar cookie dough. Press the dough into the bottom and up the sides of each mini muffin cup (about 1 tablespoon per cup).
1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter, 3/4 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookie cups cool in the muffin tin for a few minutes, then carefully transfer them to a wire rack to cool completely.
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add food coloring if desired.
4 ounces cream cheese, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, food coloring
Spoon or pipe the cream cheese filling into each cooled sugar cookie cup.
4 ounces cream cheese, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract, food coloring
Decorate with sprinkles or your favorite toppings. Serve immediately, or chill for later!
Sprinkles
