Some holiday desserts are cute. Some are easy. And then there are the ones that are cute, easy, AND dangerously addictive—the kind of treat you put out “just for a minute” and suddenly half the tray is gone. That’s exactly what these Sugar Cookie Cups are.
Imagine everything you love about a classic sugar cookie—buttery flavor, soft center, lightly crisp edges—but baked into perfect little cups with a hollow center made for filling. Now add the most irresistible finishing touch: a fluffy swirl of cream cheese frosting that tastes like the best part of a bakery cupcake. The result is a bite-sized dessert that looks fancy, but is surprisingly simple to make. They’re perfect for cookie exchanges, holiday parties, baby showers, birthdays, dessert boards, or anytime you want something crowd-pleasing without a complicated process.
What makes sugar cookie cups extra special is the texture contrast. The cookie base is golden and firm enough to hold shape, but still chewy and soft in the middle. The frosting is creamy, tangy, and sweet, balancing the richness of the cookie. And because they’re small, people feel justified grabbing “just one more.” Which is exactly why you might want to make a double batch.
Below you’ll find a complete recipe with lots of helpful detail: the best dough texture, how to form perfect cups, tips for avoiding dry cookies, how to pipe beautiful frosting swirls, storage instructions, and fun variations (like jam-filled, lemon, chocolate-dipped, and sprinkle-loaded versions).
Why You’ll Love These Sugar Cookie Cups
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Bite-sized and party-perfect: No slicing, no mess, easy to serve.
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No fancy equipment required: Just a mini muffin pan and a spoon (or tamper).
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Soft and chewy: Not dry, not crumbly—just right.
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Cream cheese frosting is always a win: Tangy, sweet, and fluffy.
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Customizable: Add sprinkles, jam, lemon curd, Nutella, or mini candies.
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Make-ahead friendly: Bake the cups ahead and frost when ready.
Yield + Timing
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Makes: 24 mini cookie cups
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Prep time: ~20 minutes
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Bake time: 10–12 minutes
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Cooling + frosting: 30–45 minutes
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Total: about 1 hour (mostly cooling)
Ingredients
For the Sugar Cookie Cups
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1 cup (227 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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1 large egg, room temperature
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2 teaspoons vanilla extract
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1/2 teaspoon almond extract (optional but gives that classic “bakery sugar cookie” flavor)
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2 1/2 cups (315 g) all-purpose flour, spooned & leveled
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 tablespoons cornstarch (secret for soft, tender cookie texture)
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2 tablespoons milk or heavy cream (only if needed to bring dough together)
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Optional: sprinkles to fold into the dough or add on top
