These Almond Croissant Cookie Cups are a twist on the trend that is almond croissants right now! These cookie cups are filled with an almond frangipane (the same filling used for almond croissants). After baking, top with a drizzle of almond glaze, some slivered almonds and a sprinkle of powdered sugar.

This is a really easy cookie cup recipe and there is no chill time needed. Simply bring your ingredients together, roll into balls then place in the tin. Then we create little indents which get filled with the almond frangipane. Make the indents in the cookie cups using something like an egg cup or tablespoon measure. Just something that is smaller than the cookie cup itself. After baking, top with the almond glaze, some slivered almonds and a dusting of powdered sugar for those almond croissant vibes.

The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. The structure means that this is a no-chill cookie recipe. This means you can go from start to completed bake much faster! Letting the cookie cups firm up and cool after baking makes them much easier to pop out. It also prevents the glaze from melting.

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. I use a standard 12 hole muffin tin, and basic paper liners. You can skip the liners altogether and simply grease the pan with butter/spray.

Unsalted Butter
Granulated Sugar
Light Brown Soft Sugar
Large Egg
Almond Extract
Plain (AP) Flour
Baking Powder
Ground Almonds (Almond Flour)
Slivered Almonds
Powdered Sugar

Tips for making better cookie cups

Cookie cups make for a great alternative to a regular cookie! Here are some tips to ensure your cookie cups turn out 10/10 every time:

Choose the Right Dough: Make sure the dough is firm enough that it will hold its shape. It should be scoop-able, but when you place into the muffin tin it doesn’t lose shape.
Prep Your Muffin Tin: Grease your muffin tin well or use cupcake liners to prevent the cookie cups from sticking.
Use the Right Amount of Dough: Press a suitable amount of dough into each muffin cup, making sure to leave enough space for the filling.
Create a Well: Use your fingers or a small spoon to press the dough into the bottom and sides of the muffin cup, creating a well or indentation for the filling.
Chill the Dough: If your dough is too soft, chill it in the refrigerator for about 30 minutes before pressing it into the muffin tin. This will help the cookie cups hold their shape better during baking.
Avoid Overfilling: Be careful not to overfill the cookie cups with filling, as it can overflow during baking and make a mess. Fill them just below the top edge of the dough.
Monitor Baking Time: Keep an eye on your cookie cups while they’re baking to prevent them from burning. They should be golden brown around the edges when done.
Cool Completely: Allow the cookie cups to cool completely in the muffin tin before removing them. This will help them set and hold their shape.
Decorate: Once baked, the decoration on top really gives these that Instagrammable look.

TOP TIPS FOR THE BEST Almond Croissant Cookie Cups

Butter: Fully melted, unsalted butter is best!
Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
Cookie Texture: The cookie dough should be slightly sticky but still able to hold its shape when scooped into the tin. If you find it’s too wet, add a little more flour at a time to reach this point.
Frangipane Filling: Frangipane sounds much fancier than it is. Combining an egg, sugar, ground almonds and some almond extract creates this gorgeous paste. The same paste that is used to make almond croissants.
Assembly: Place the balls of dough into the muffin tray and create an indent using something like a tablespoon measure, an egg cup or the end of a wooden spoon. The hole should be fairly deep and wide for maximum frangipane ratio!
Chill Time: These don’t need to chill prior to baking. They do, however, want to chill once removed from the oven so they can be removed from the tin easier. This also prevents the glaze from melting.
Icing: This should be runny but not so runny that it runs right off the cups. Drizzle over using a spoon. Play with the milk/sugar quantity to get it just right.
Bake Time: Take the cookies out when they are gold on top the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.

I bake these Almond Croissant Cookie Cups in a classic 12 hole muffin tin. The recipe makes about 12 cups! For more baking inspiration, head on over to my Instagram. For more cookie cup recipes, try my Pop Tart Funfetti Cookie Cups!

Storage for Almond Croissant Cookie Cups

When it comes to storing cookie cups, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your Almond Croissant Cookie Cups correctly!

Store leftover cooled homemade cookie cups in an airtight container for 3-5 days. To Freeze: Once baked, the cookie cups can be frozen for up to 3 months. Let thaw overnight in the refrigerator and warm in the microwave for a few seconds before serving! Alternatively, you can freeze the cookie dough.