These Christmas Sprinkle Cookie Cups are a festive, flavorful holiday treat that’s simple to make and impressive to serve. No rolling pin or cookie cutters are needed—just a mini muffin pan and a few pantry staples. Red and green sprinkles add cheerful color while a silky buttercream frosting finishes each cookie cup beautifully.
The holidays are the perfect time to bake something that looks special without taking hours in the kitchen. These cookie cups are bright, colorful, and irresistible—ideal for cookie exchanges, party platters, or gifting. Best of all, they come together quickly, which makes them a great pick when time is tight.
While classic favorites remain staples, it’s always fun to try a new recipe each season. These Christmas Sprinkle Cookie Cups are one of those easy, crowd-pleasing options that taste like they came from a bakery but require far less effort.
If you’re short on time during the busy weeks before the holidays, this recipe is forgiving and fast. The dough doesn’t need to chill, and shaping is as simple as rolling small balls and pressing them into a mini muffin pan. The result is a soft, buttery sugar-cookie cup you can fill and frost any way you like.
Why You’ll Love This Recipe
- Effortless and adorable: No rolling or cutting—press dough balls into a mini muffin pan for uniform, bite-sized cookie cups that look polished.
- Holiday-ready: Red and green sprinkles add instant festive charm, making these perfect for parties or gift boxes.
- Classic flavor: A buttery sugar-cookie base paired with creamy frosting gives a satisfying balance of sweetness and texture.
Ingredients
All you need are simple pantry staples and festive sprinkles to make a batch of these cookie cups.
- Unsalted butter: Softened for the dough and frosting to ensure a rich, creamy texture.
- Powdered sugar: Sweetens and creates a smooth, tender cookie and a silky frosting.
- Baking powder: Adds a light lift so the cookie cups bake up tender.
- Salt: Balances sweetness and enhances flavor.
- Egg: Binds the dough and adds richness.
- Vanilla extract: Provides warm, classic flavor.
- All-purpose flour: Gives structure to the cookies.
- Red and green sprinkles: For festive color throughout the dough and on top.
- Milk: Used in the frosting to reach the desired consistency.
How to Make
- Preheat the oven to 350°F (175°C). Grease mini muffin pans with baking spray and set aside.
- In a mixing bowl, beat the softened butter about 1 minute. Add powdered sugar, baking powder, and salt; beat until creamy, about 2–3 minutes, scraping the bowl as needed.
- Add the egg and vanilla, then mix in the flour until just combined.
- Divide the dough in two. Fold green sprinkles into one half and red sprinkles into the other.
- Roll dough into 1-inch balls. Press each ball into the prepared mini muffin wells, creating an indentation with your thumb.
- Bake 8–10 minutes, until edges are lightly browned. Remove from the oven and immediately press the centers with the rounded side of a measuring teaspoon to form cups. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, make the frosting: beat softened butter with powdered sugar, vanilla, and salt. Add 2–3 tablespoons milk as needed to reach a smooth, pipeable consistency.
- Pipe the frosting onto cooled cookie cups using a large star tip or fit a zip-top bag with the corner snipped off for a DIY piping bag. Finish with extra sprinkles. Store in an airtight container.
In no time you’ll have several dozen bright, delicious cookie cups to add to your holiday dessert spread. They’re simple, sweet, and perfect for sharing.
Delectably doable!
Frequently Asked Questions
Do I need to chill the cookie dough before baking?
No — this dough is ready to bake as soon as it’s mixed, which speeds up the process and keeps the recipe hassle-free.
What’s the best way to store these cookie cups?
Store frosted cookie cups in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week and bring them to room temperature before serving for the best texture and flavor.
What if I don’t have a piping bag for the frosting?
Use a zip-top bag with the corner trimmed off or simply spoon the frosting onto the cookie cups for a charming, homemade look.
More Christmas Cookie Recipes You’ll Love
- The BEST Crock Pot Candy
- White Chocolate Cherry Shortbread Cookies
- Cream Horns (Lady Locks)
- Festive Kitchen Sink Cookies
- Easy Creamy Fudge
- Christmas Pinwheel Cookies
If you try these Christmas Sprinkle Cookie Cups, I’d love to hear how they turned out. They’re a fun, easy addition to any holiday baking lineup and perfect for sharing with friends and family.
Christmas Sprinkle Cookies Cups
Ingredients
- 1 1/4 cups unsalted butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1/4 cup red sprinkles
- 1/4 cup green sprinkles
Frosting:
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 – 3 tablespoons milk
- Additional sprinkles for garnish
Instructions
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Preheat oven to 350°F. Spray mini muffin pans and set aside.
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Beat softened butter about 1 minute. Add powdered sugar, baking powder, and salt; beat until creamy, 2–3 minutes.
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Beat in the egg and vanilla, then stir in the flour until just combined.
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Divide dough and fold green sprinkles into one half and red into the other.
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Form 1-inch balls and press into mini muffin wells, creating cups with your thumb.
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Bake 8–10 minutes until edges are light brown. Press centers with a rounded teaspoon, cool 5 minutes in pan, then transfer to a wire rack.
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Make frosting by beating softened butter, powdered sugar, vanilla, and salt. Add milk to reach a smooth consistency.
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Pipe or spoon frosting onto cooled cookie cups and top with extra sprinkles. Store in an airtight container.