Christmas Sprinkle Cookies Cups Recipe

Introduction

Christmas Sprinkle Cookie Cups are festive, bite-sized treats perfect for holiday gatherings. These soft cookies have colorful sprinkles mixed in and are filled with creamy vanilla frosting, making them both fun and delicious.

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
• 1/2 cup unsalted butter (softened, for frosting)
• 2 1/2 cups powdered sugar (for frosting)
• 1 teaspoon vanilla (for frosting)
• 1/2 teaspoon salt (for frosting)
• 2 – 3 tablespoons milk
• Additional sprinkles for garnish

Instructions

1. Step 1: Preheat your oven to 350 degrees F. Spray mini muffin pans with baking spray and set aside.
2. Step 2: In a bowl, beat 1 1/4 cups softened butter with a mixer for about 1 minute. Add powdered sugar, baking powder, and salt. Beat until creamy, about 2-3 minutes, scraping the sides as needed.
3. Step 3: Beat in the egg and vanilla extract. Then mix in the flour until just combined.
4. Step 4: Divide the dough into two equal portions. Stir green sprinkles into one half and red sprinkles into the other.
5. Step 5: Shape the dough into 1-inch balls. Press each ball firmly into the prepared mini muffin pan using your thumb.
6. Step 6: Bake for 8-10 minutes, or until the cookie edges are lightly browned. Remove from oven and immediately press the centers with the rounded side of a measuring teaspoon to form wells. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Step 7: Meanwhile, prepare the frosting by beating together 1/2 cup softened butter, powdered sugar, vanilla, and salt. Add 2 to 3 tablespoons of milk gradually until a smooth, spreadable consistency is achieved.
8. Step 8: Use a piping bag fitted with a large star tip to pipe the frosting into the cooled cookie wells. Garnish with additional sprinkles. Store the cookie cups in an airtight container.

Tips & Variations

• For a festive touch, try using different colored sprinkles or adding a small candy cane piece on top of the frosting.
• If you don’t have mini muffin pans, you can use a regular baking sheet but shape the dough into slightly larger wells before baking.
• Chill the dough for 30 minutes before shaping to make it easier to handle.

Storage

Store Christmas Sprinkle Cookie Cups in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week. Before serving, bring to room temperature for the best flavor. These cookies can also be frozen for up to 3 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sprinkles?

Yes, any type of sprinkles or edible glitter can be used to suit your holiday theme or personal preference.

Can I make the frosting ahead of time?

Absolutely. The frosting can be made a day in advance and stored in the refrigerator. Bring it to room temperature and give it a quick beat before piping onto the cookies.

Christmas Sprinkle Cookies Cups Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

These delightful Christmas Sprinkle Cookie Cups combine buttery soft cookies with festive red and green sprinkles, baked into mini muffin pans to create charming little cups perfect for holiday celebrations. Topped with creamy vanilla buttercream frosting and extra sprinkles, they offer a sweet treat that’s both chewy and colorful—a festive favorite for gatherings or gifting.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 mini cookie cups 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Cookie Dough

• 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 all-purpose 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 extract
• 1/2 teaspoon salt
• 2 to 3 tablespoons milk
• Additional sprinkles for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Prepare mini muffin pans by spraying them with baking spray to prevent sticking and set aside.
2. Prepare Dough Base: In a mixing bowl, beat 1 1/4 cups softened butter for about 1 minute until creamy. Gradually add 1 1/2 cups powdered sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt, beating together for 2 to 3 minutes until the mixture is light and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
3. Add Egg and Vanilla: Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated. Then, slowly add 2 1/2 cups all-purpose flour, mixing just until combined to avoid overworking the dough.
4. Divide and Add Sprinkles: Divide the dough evenly into two bowls. Stir 1/4 cup green sprinkles into one portion and 1/4 cup red sprinkles into the other, giving each a gentle mix to evenly distribute the sprinkles.
5. Shape and Press Dough: Roll dough portions into 1-inch balls. Place each ball into the prepared mini muffin pan and press down gently with your thumb to form a cup shape.
6. Bake Cookie Cups: Bake in the preheated oven for 8 to 10 minutes or until the edges turn lightly golden brown. Remove from oven, then gently press the centers of each cookie cup with the rounded side of a measuring teaspoon to create indentations. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Prepare Frosting: In a clean bowl, beat 1/2 cup softened butter with 2 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until smooth and fluffy. Add 2 to 3 tablespoons of milk gradually to achieve a creamy, spreadable consistency.
8. Pipe Frosting and Garnish: Once the cookie cups are fully cooled, use a piping bag fitted with a large star tip to pipe the frosting into each cookie cup. Finish by sprinkling additional sprinkles on top for a festive look.
9. Store: Pack the finished cookie cups in an airtight container to keep them fresh until serving or gifting.

Notes

• Make sure the butter is softened but not melted for easier beating and better dough texture.
• Use a gentle hand when mixing flour to avoid tough cookies.
• Pressing the centers after baking creates the perfect cavity for frosting without cracking the cookies.
• Adjust milk quantity in frosting to reach your desired consistency—less milk for thicker frosting, more for thinner.
• Store cookie cups at room temperature in an airtight container for up to 5 days.
• For extra flavor, add a pinch of cinnamon or nutmeg to the dough.

Keywords: Christmas cookie cups, sprinkle cookies, mini muffin cookies, holiday desserts, festive cookies, buttercream frosting cookies