These Christmas Cookie Cups are festive, sweet treats that are perfect for a cookie exchange or holiday parties! With a delightful sugar cookie crust, creamy frosting, and merry Christmas sprinkles, this holiday cookie will be a hit at your next gathering!

I know the holidays can have us all feeling a little bit crazy, with lots of events on the schedule and extra responsibilities to cover. That’s one reason I love to share easy recipes with you! I look for things that can be made quickly and with minimal ingredients– no cookie cutters needed!

You can make these cookies with tasty shortcuts, like using a prepackaged sugar cookie mix as well as store-bought frosting. Sure, if you have a little extra time, you can make your own from scratch. But why not save a little time and make life easier for yourself?

Ingredients for Christmas Sprinkle Cookie Cups

Your completed ingredient list may vary slightly depending on which cookie mix you use. I used a Betty Crocker mix to test this recipe. Here are the basic ingredients you need to make these Christmas cookies:

• A dry sugar cookie mix pouch, unprepared
• Large Egg
• Unsalted butter
• Christmas sprinkles (you can use holiday shapes or just red and green sprinkles)
• Canned cream cheese frosting (or make your own!)

Review the printable recipe card at the end of the post for a detailed ingredient list!

How to Make Christmas Cookie Cups

1. Preheat oven to 375 degrees and spray a 24-cup mini muffin tin with non-stick cooking spray.
2. In a large bowl, combine the sugar cookie mix with the ingredients listed on the package (mine called for egg and butter). Mix until a soft dough forms.
3. Once combined well, add ¼ cup of Christmas sprinkles to the mix. Next, fold the sprinkles in gently. Do not overmix, or the color from the sprinkles will start to color the cookie dough. Red and green dye makes an unpleasant color dough.
4. Using a 1-inch cookie scoop (#60) or a tablespoon, drop 1-inch sugar cookie dough balls into each muffin cup on your prepared mini muffin pan. Spray the back of a round ½ teaspoon spoon with non-stick spray and press the bottom of the spoon into the center of each dough ball, an easy way of creating a crater in the dough.
5. Bake for 8-10 minutes, or until the cookie cups are just starting to turn golden brown. Remove them from the oven and then quickly repeat the step above to reinforce the cratered center of each cookie cup with a teaspoon.
6. Allow them to cool in the tray for about 10 minutes before popping them out onto a cooling wire rack to completely cool (about 45-60 minutes). Once they cool to room temperature, place the cream cheese icing into a piping bag and pipe icing into each cookie cup crater. Sprinkle with the remaining Christmas sprinkles and enjoy!

FAQs

Can I use other flavors of cookie dough with this recipe?

Yes you can! Get creative and try it with gingerbread, peanut butter cookie dough, or even snickerdoodle mix!

Can I use other flavors of frosting for Christmas Cookie Cups?

Of course! You could use plain vanilla, chocolate, or any favorite flavor!

How do I store leftover Cookie Cups?

Store these Christmas sugar cookie cups in an airtight container in a single layer for up to 5 days, or up to a week in the fridge.

Can I freeze Christmas Cookie Cups?

Yes, freeze them unfrosted in a freezer-safe container for up to 3 months. Thaw on the counter for a few hours or overnight, then frost and decorate them before serving.

Cookie Cup Recipes

If you loved these Christmas Cookie Cups, then you’ll want to try all the different varieties on my blog:

• If you love peanut butter, then these Reese’s Cookie Cups are the perfect cookie for you! You’ll drool over these peanut butter chocolate chip cookies that are filled with creamy peanut butter and Reese’s Pieces candies.
• Peppermint Sugar Cookie Cups burst with holiday cheer! This sugar cookie is filled with a Hershey’s Candy Cane Kiss and is covered in peppermint frosting for a fun, festive, and easy Christmas Cookie recipe!
• These Reese’s Peanut Butter Cookie Cups are hard to resist. Made of peanut butter cookies stuffed with my favorite part– a mini Reese’s Peanut Butter Cup! They’re then frosted with creamy chocolate buttercream.
• A fan-favorite cookie featuring chocolate, pecans, and caramel, these Turtle Tassies are the perfect bite-sized treat for your next holiday party or family gathering!

Pin or print this Christmas Cookie Cups recipe for your next holiday baking session. And don’t forget to come back every day this week for new cookie recipes!

FOLLOW ME

 FACEBOOK ~ PINTEREST 
 INSTAGRAM ~ TWITTER 
YOUTUBE

Keep an eye out for more of my easy recipes each week!

Print

Christmas Cookie Cups

Christmas Cookie Cups are perfect for a cookie exchange or parties! With a sugar cookie crust, creamy frosting, and colorful sprinkles, this easy holiday cookie will be a hit at your next gathering!

Course Cookies, Dessert

Cuisine American

Keyword Christmas Cookie Cups

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 24 cookies

Author Lynne Feifer

Ingredients

• 17 ounces sugar cookie mix, (1 pouch unprepared)
• ingredients called for on the cookie mix package (typically egg and butter)
• ½ cup Christmas sprinkles, divided
• 16 ounces canned cream cheese frosting

Instructions

• Preheat oven to 375 degrees and spray a 24-cup mini muffin tin with non-stick cooking spray.
• In a large bowl, combine the sugar cookie mix with the ingredients listed on the package (mine called for egg and butter). Mix until a soft dough forms.
• Once combined well, add ¼ cup of Christmas sprinkles to the mix. Fold the sprinkles in gently; do not overmix, or the color from the sprinkles will start to color the cookie dough. Red and green dye makes an unpleasant color dough.
• Using a 1-inch cookie scoop or a tablespoon, drop 1-inch sugar cookie dough balls into each muffin cup of your prepared mini muffin pan. Spray the back of a round ½ teaspoon spoon with non-stick spray and press the bottom of the spoon into the center of each dough ball, creating a crater in the dough.
• Bake for 8-10 minutes, or until the cookie cups are just starting to turn golden brown. Remove them from the oven and quickly repeat the step above to reinforce the cratered center of each cookie cup with a teaspoon.
• Allow them to cool in the tray for about 10 minutes before popping them out onto a cooling wire rack to completely cool (about 45-60 minutes). Once they are cooled to room temperature, place the cream cheese icing into a piping bag and pipe about 1-2 tablespoons of icing into each cookie cup crater. Sprinkle with the remaining Christmas sprinkles and enjoy!

The post Christmas Cookie Cups appeared first on 365 Days of Baking.