This recipe has been my go-to for holiday cookie exchanges and school parties for years. I discovered the idea of cookie cups during a December when I wanted something portable and festive that felt like a miniature cake and a cookie at once. The first batch I made filled the kitchen with warm, buttery aromas and the sight of glossy frosting dotted with red and green sprinkles made my kids squeal. What makes these cookie cups special is the contrast between the crisp, slightly chewy shell and the soft, creamy filling: every bite gives you butter, sugar, and that nostalgic sprinkle crunch. I began refining the dough to keep the cups sturdy enough to hold frosting but tender enough to bite through easily. A small adjustment — chilling the dough briefly and pressing it carefully into the muffin tin — solved the cracking and spreading problems I had at first. Over the years I've served these at breakfasts with coffee, at cookie platters beside shortbread, and as whimsical dessert cups for small gatherings. They travel well, freeze beautifully, and always look festive when finished with a scattering of extra sprinkles.

Ingredients

• Unsalted butter (1 1/4 cups): Use high-quality butter like Plugrá or Kerrygold if available; softened to room temperature so it creams smoothly with sugar and yields a tender shell.
• Powdered sugar (1 1/2 cups + 2 1/2 cups for frosting): Confectioners’ sugar gives the dough a fine crumb and the frosting its silky texture. Sift it to avoid lumps in the buttercream.
• Baking powder (1 teaspoon) & salt (1/2 teaspoon): These are small but vital: baking powder lightly lifts the dough so cups are tender, while salt balances the sweetness.
• Egg (1): Adds structure and a glossy finish to the dough. Use a large egg at room temperature for best incorporation.
• Vanilla extract (1 teaspoon): Pure vanilla adds warmth; substitute with almond for a different holiday aroma.
• All-purpose flour (2 1/2 cups): Provides the body for cookie cups — measure by spooning flour into the cup and leveling for accuracy.
• Red sprinkles (1/4 cup) & Green sprinkles (1/4 cup): Fold these into the dough gently to avoid color bleeding; they give a festive look and small crunchy bursts.
• Frosting components: 1/2 cup unsalted butter softened, 2 1/2 cups powdered sugar, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2–3 tablespoons milk to reach piping consistency.
• Additional sprinkles: For garnish — choose nonpareils or jimmies depending on the look you prefer.

Instructions

Prepare the oven and pan: Preheat to 350°F (175°C). Grease a 24-cup mini muffin tin thoroughly or line with paper liners for easier removal. Proper greasing helps the cups release without damaging the edges. Cream butter and sugar: In a large bowl, beat 1 1/4 cups softened unsalted butter with 1 1/2 cups powdered sugar until pale and fluffy, about 2–3 minutes with a hand mixer on medium. The air incorporated here gives lightness to the final shell. Add egg and vanilla: Beat in the large egg and 1 teaspoon vanilla until fully combined. Scrape the bowl to ensure even mixing — this creates a cohesive dough that won’t crack when shaped. Combine dry ingredients: Whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Add the dry mix to the butter mixture in two additions, mixing just until incorporated to avoid overdeveloping gluten and producing tough cups. Fold in sprinkles: Gently fold in 1/4 cup red sprinkles and 1/4 cup green sprinkles. Use a spatula and stop as soon as the color is evenly distributed — overmixing will smear the colors into the dough. Chill if needed and shape: If the dough feels too soft to handle, chill for 10–15 minutes. Scoop rounded tablespoonfuls and press into the prepared mini muffin cups, forming an even rim and a slight well in the center to hold frosting. Work quickly so the butter stays cold in the oven. Bake until set: Bake at 350°F (175°C) for 12–14 minutes, until edges are lightly golden but centers are set. Rotate the pan halfway through for even browning. They should hold their cup shape when gently pressed. Cool and remove: Let cookie cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Use the back of a spoon or a small round handle to re-press the center if it puffs up while hot. Prepare the buttercream: Beat 1/2 cup softened unsalted butter until smooth, then gradually add 2 1/2 cups powdered sugar, 1 teaspoon vanilla, 1/2 teaspoon salt, and 2–3 tablespoons milk. Start with 2 tablespoons, then add more to reach a soft, pipeable consistency. Beat until creamy and lump-free. Fill and decorate: Pipe or spoon buttercream into cooled cookie cups. Garnish with additional sprinkles immediately so they stick. Chill briefly if you want the frosting firmer before serving.

Storage Tips

Store filled cookie cups in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving for the best mouthfeel. For longer storage, freeze baked, unfilled cups in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and fill with freshly made buttercream. If you want to keep them crisp, store unfilled cups at room temperature in a sealed tin for 3–4 days.

Ingredient Substitutions

For a dairy-free version use vegan butter and a splash of almond milk in the frosting; keep in mind the texture may be slightly softer. To make them gluten-free, replace the flour with a 1-to-1 gluten-free baking blend and chill the dough a bit longer to help it hold. Egg replacers like aquafaba or a flax egg can work, though the finished cups may be a touch less tender. Swap vanilla for citrus zest or peppermint extract (start with 1/4 teaspoon) for holiday variations.

Serving Suggestions

Arrange on a tiered platter for a holiday dessert table, or place individually in mini cupcake liners for grab-and-go parties. These pair delightfully with hot cocoa, spiced coffee, or a glass of cold milk. For an adult twist, top some with a spoonful of cream cheese frosting and a sprinkle of crushed candy cane. Garnish with edible gold dust for an upscale party presentation.

Cultural Background

Cookie cups are a playful hybrid of traditional drop cookies and buttercream-filled confections, inspired by mid-20th-century American baking that favored portable, decorated sweets for community events and school functions. The use of sprinkles as a colorful garnish gained popularity in the U.S. in the 1950s when pre-colored decorations became widely available, and today they evoke nostalgia and celebration across many holiday traditions.

Seasonal Adaptations

In winter, add a pinch of cinnamon to the dough and use peppermint or red velvet frosting for a festive palette. Spring celebrations call for pastel sprinkles and lemon or strawberry buttercream. For Thanksgiving, swap green and red sprinkles for orange and brown and finish with a maple or brown-butter frosting for a cozy seasonal flavor.

Meal Prep Tips

Make the dough one day ahead and keep it chilled; scoop shaped cups onto the tray and cover tightly until ready to bake. Bake the day of the event for the best texture, or bake ahead and freeze unfilled cups for convenience. Prepare the buttercream the morning of serving and store in the refrigerator; bring it back to room temperature and whip briefly before piping to restore fluffiness.

These little cups are equal parts practical and charming — they travel well, look festive, and bring a bit of homemade wonder to any holiday spread. I hope they become one of your favorite seasonal treats to make and share.