Sugar Cookie Cups

A total time-saver by using a simple package mix as your base, you can whip these up in no time. Perfect for parties, cookie exchanges or those moments when you want something sweet but easy.

Using mixes is one of our favorite shortcuts for quick, delicious treats. Try our Blueberry Dump Cake or Cake Mix Christmas Cookies next time you need an easy dessert.

• Effortless: Start with a sugar cookie mix for quick prep and consistent results.
• Crowd-Pleaser: Sweet, soft and perfectly portioned these cookie cups always go fast around here!
• Versatile: Top with sprinkles, fruit or a drizzle of caramel for any occasion.
• Make-Ahead Friendly: They store well, so you can bake ahead of time for parties (just add any sprinkles before serving).

With just some simple ingredients you can make this delicious treat will be ready in minutes.

See the recipe card below for the exact quantities of each ingredient.

• Sugar Cookie Mix: The ultimate shortcut for perfect texture and flavor every time (I used Betty Crocker).
• Butter: Softened for easy mixing and a rich, buttery base.
• Cream Cheese: Adds tangy, creamy flavor to the frosting.
• Butter (for frosting): Balances the cream cheese with a touch of sweetness.
• Icing Sugar/Powdered Sugar: Sweetens and thickens the frosting to a smooth, pipeable consistency.

Make this easy recipe even simpler, grab yourself a stainless steel mini muffin pan (or two), mixing bowl and you might want a tart tamper but it isn’t required.

• Flavor Twist: Add a splash of vanilla extract or almond extract to the dough for depth.
• Festive Topping: Use colored sprinkles or tinted frosting to match any holiday or event.
• Fruit Filling: Spoon a little lemon curd or strawberry jam into the center before frosting for a fun surprise.
• Chocolate Moment: Drizzle with melted chocolate or top with a mini chocolate chip.
• Dough Swap: Try peanut butter cookie dough for a nutty twist.

Check out these images below to see how easy it is to make these holiday sugar cookie cups.

Heat oven to 350F and generously grease a mini-muffin tray with cooking spray.

In a mixing bowl add sugar cookie mix, butter and egg. Mix well with a spatula until all combined (note: this can take some elbow grease, so you can use a hand mixer for the start on low to prevent overmixing).

Using a 1 tablespoon cookie scoop, drop dough balls into to fill the muffin tray (you will have enough for 36 cookie).

Bake for about 10-12 minutes, or until you see the tops starting to get a little golden brown.

Remove from the oven and using a tart tamper or a tablespoon lightly press into each cookie to make a small cavity (only go about half the way down, or less).

Allow them to cool for at least 15 minutes to ensure the frosting does not melt.

Once fully cooled remove cookie cups carefully, you may want to use a small spoon to loosen the edges (I like to use my tart tamper and turn it to loosen the cookie then tip the tray over to slide it out).

Then start your cream cheese frosting by adding all ingredients into the bowl of a stand mixer and mix on medium-low speed until smooth; stopping to scrape the edges down to ensure everyone is smooth and consistent.

Transfer to a piping bag and add as desired.

If using, add any sprinkles.

Hint: Mini muffin tins can be tricky, be generous with your non-stick spray.

• Cool Completely: Frosting on a warm cookie will melt, so patience pays off here.
• Press Gently: When creating the cup shape, press only about halfway down, not to the bottom.
• Perfect Texture: If the dough feels too sticky, chill it for 10-15 minutes before baking.
• Frosting Hack: If you don’t have a piping bag, use a Ziploc with the corner snipped off.

Another delicious dessert made with a mix is our Cake Brownies from Brownie Mix, simple to make and always a hit.

Snickerdoodle Cookie Bars

Peppermint Cookies

Frosted Sugar Cookie Bars

Buttercream Frosting for Sugar Cookies

• Room Temperature: Store unfrosted cups in an airtight container for up to 3 days.
• Refrigerator: Frosted cups should be stored in an airtight container for 4-5 days.
• Freezer: Freeze unfrosted cookie cups for up to 2 months, thaw at room temp before frosting.

• For a Dessert Table: Pair with Peppermint Brownie Cookies, Christmas Crack Recipe, Easter Bark, Strawberry Cheesecake Brownies and Strawberry Brownies.

  
  

Yes, you can bake the cookie cups a day or two in advance and leave on the counter without frosting. Alternatively, you can frost them and leave them in the fridge. Any sprinkles should be added before serving to prevent them from bleeding their colors.

The pan does require a fair amount of grease, but they could also just need more cooling time. Try gently twisting them with a tart tamper before removing to release them.

Absolutely. Just make sure the dough isn’t too soft or the cups may lose their shape. Since it is a fast recipe, you could test one first and chill the dough if needed.

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