Name: Holiday Sugar Cookie Cups
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 1/2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tub (16 oz) vanilla frosting; 1/2 cup holiday sprinkles or candy decorations

Jump to Recipe·Print Recipe

I make these Holiday Sugar Cookie Cups when I want something festive, buttery, and perfectly portioned. These mini sugar cookie cups are soft in the center, lightly golden on the edges, and filled with creamy vanilla frosting, then topped with colorful holiday sprinkles for a cheerful finish.

Holiday Sugar Cookie Cups

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 ½ teaspoons vanilla extract

2 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 tub (16 oz) vanilla frosting

½ cup holiday sprinkles or candy decorations

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 24-cup mini muffin pan.

In a large mixing bowl, I cream together the softened butter and sugar until the mixture becomes light and fluffy. I then beat in the egg and vanilla extract until everything is fully combined.

In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms.

Next, I roll the dough into 1-inch balls and place one ball into each mini muffin cup. I bake them for 10–12 minutes, until the edges turn lightly golden.

As soon as I remove the pan from the oven, I gently press the center of each cookie with the back of a spoon to create a cup shape. I let the cookie cups cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Once they are fully cooled, I fill each cookie cup with vanilla frosting and finish them with festive sprinkles or candies.

Servings and timing

I prepare these cookie cups in about 20 minutes, and they bake in 12 minutes, making the total time approximately 32 minutes.

This recipe makes 24 servings, with each cookie cup containing about 180 kcal.

Variations

I sometimes switch up the frosting flavor and use chocolate, cream cheese, or peppermint frosting for a fun twist. When I want a richer filling, I pipe in chocolate ganache instead of vanilla frosting.

For different holidays, I change the sprinkle colors to match the theme. I also like adding a small candy, such as a chocolate kiss or a mini candy cane piece, pressed gently into the frosting for extra decoration.

If I want a brighter flavor, I add a little almond extract along with the vanilla extract in the dough.

Storage/Reheating

I store these cookie cups in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to 5 days, especially if the kitchen is warm.

Before serving, I let refrigerated cookie cups sit at room temperature for about 20–30 minutes so the frosting can soften. I do not recommend microwaving them, as the frosting can melt too quickly.

FAQs

Can I make the dough ahead of time?

I often prepare the dough up to 24 hours in advance and keep it tightly wrapped in the refrigerator. When I am ready to bake, I let it sit at room temperature for about 15 minutes to make rolling easier.

Can I freeze the cookie cups?

I freeze the unfrosted cookie cups in an airtight container for up to 2 months. When I need them, I thaw them at room temperature and frost them once fully defrosted.

Why do I press the centers right after baking?

I press the centers immediately because the cookies are still soft and easy to shape. If I wait too long, they firm up and can crack when pressed.

Can I use homemade frosting instead of store-bought?

I sometimes make my own vanilla buttercream instead of using a tub of frosting. I find that either option works well, depending on how much time I have.

How do I keep the cookie cups from sticking to the pan?

I lightly grease the mini muffin pan before adding the dough. If I want extra insurance, I use a nonstick pan or lightly dust the greased pan with a bit of flour.

Conclusion

I enjoy making these Holiday Sugar Cookie Cups because they combine classic sugar cookie flavor with a festive, eye-catching presentation. They are simple to prepare, easy to customize, and perfect for sharing during the holidays. Whenever I add them to a dessert table, I feel confident they will disappear quickly and leave everyone asking for the recipe.

📖 Recipe:

Holiday Sugar Cookie Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 32 minutes
Yield: 24 cookie cups
Diet: Vegetarian

Print Recipe

Description

Festive mini sugar cookie cups with soft, buttery centers and lightly golden edges, filled with creamy vanilla frosting and topped with colorful holiday sprinkles for a cheerful, crowd-pleasing dessert.

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 24-cup mini muffin pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Roll the dough into 1-inch balls and place one ball into each mini muffin cup.
Bake for 10–12 minutes, until the edges are lightly golden.
Immediately press the center of each cookie with the back of a spoon to create a cup shape.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Fill each cooled cookie cup with vanilla frosting and top with holiday sprinkles or candy decorations.