This recipe landed in my holiday rotation the year my sister asked for something cheerful, buttery, and small enough to pop in the mouth between carols. I wanted a cookie that felt nostalgic—soft, slightly crumbly, and topped with a pillowy swirl of vanilla buttercream—yet festive enough to look like a little Christmas present on a plate. The dough is tender from plenty of butter, sweetened with powdered sugar for a velvety texture, and studded with red and green sprinkles so every bite looks like holiday confetti. I discovered the balance of texture one cold afternoon when I swapped granulated sugar for powdered sugar on a whim; the result was a softer, almost melt-in-your-mouth cup that families always asked for again. I make these whenever I want something that travels well and still looks special. They are easy to bake in a standard muffin or mini muffin tin, and the frosting holds up well if you pipe it once the cookies are completely cool. The flavor is simple—pure butter and vanilla with a sweet, creamy finish—but the sprinkles make each cookie cup feel like a celebration. Whether you bake a tray for a classroom party, arrange them in a gift tin, or serve them after a holiday meal, they disappear fast and often spark requests for the recipe.

Ingredients

• Unsalted butter (1 1/4 cups): Use good-quality block butter like Land O'Lakes or Kerrygold for best flavor. Softened to room temperature, it creates the tender, buttery base that gives the cups their rich mouthfeel.
• Powdered sugar (1 1/2 cups + 2 1/2 cups for frosting): Also labeled confectioners' sugar; it produces a silky crumb in the dough and a smooth buttercream when whipped with butter. Sift if lumpy.
• Baking powder (1 teaspoon) and salt (1/2 teaspoon): Small amounts are key—baking powder gives a gentle lift without a cake texture, while salt balances the sweetness.
• Egg (1 large): Adds structure and a little richness. Bring to room temperature for best incorporation.
• Vanilla extract (2 teaspoons total): Use pure vanilla extract, not imitation; it lifts both dough and frosting flavor beautifully.
• All-purpose flour (2 1/2 cups): Measure by spooning into the cup and leveling; this prevents a dense dough from too much flour.
• Red and green sprinkles (1/4 cup each): Use jimmies or nonpareils depending on your preferred crunch—nonpareils give a little snap, while jimmies stay softer.
• Milk (2–3 tablespoons for frosting): Whole milk gives the creamiest texture; use less for stiffer frosting if piping intricate swirls.
• Additional sprinkles: For garnish after piping—choose star shapes or snowflakes for extra holiday flair.

Instructions

Prepare the pan and oven: Preheat the oven to 350°F. Grease a standard 24-cup mini muffin tin or a 12-cup regular muffin tin depending on desired size. If using a regular tin, reduce baking time slightly. Line each cup with paper liners or spray with nonstick spray for easy release. Chilling the prepared tin briefly in the fridge helps the dough hold its cup shape during the first minutes of baking (about 10 minutes). Make the dough: Cream 1 1/4 cups softened unsalted butter with 1 1/2 cups powdered sugar in a large bowl until light and fluffy, about 2–3 minutes by hand or 1–2 minutes with a hand mixer on medium. Add 1 large egg and 1 teaspoon vanilla, mixing until combined. Sift in 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt, folding gently until the mixture forms a soft dough. Stir in 1/4 cup red sprinkles and 1/4 cup green sprinkles evenly so the color distributes without overworking the dough. Shape the cups: Portion dough by tablespoon into the prepared muffin cups—use a small cookie scoop for consistency. Press each mound into the bottom and up the sides to create a cup with a slight well in the center for frosting. For deeper wells, press with the back of a small spoon or the handle of a wooden spoon. Chill the filled tin for 10–15 minutes; this reduces spreading and helps retain shape. Bake and cool: Bake at 350°F for 10–12 minutes for mini cups or 12–15 minutes for regular muffin-size cups, until edges are lightly golden and centers are set but not browned. Remove from oven and let the cups cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling. Cooling thoroughly prevents the frosting from melting on contact. Prepare the frosting: Beat 1/2 cup softened unsalted butter until smooth, then add 2 1/2 cups powdered sugar, 1 teaspoon vanilla, and 1/2 teaspoon salt. Add 2 tablespoons milk and beat on medium; add the third tablespoon only if needed to reach a pipeable consistency. Frosting should be thick enough to hold peaks but soft enough to pipe easily. For a stiffer peak, use less milk; for a looser spread, add a little more. Fill and decorate: Use a piping bag fitted with an open star or round tip to pipe a swirl into each cooled cup. Garnish immediately with additional sprinkles so they adhere. Store in an airtight container in the refrigerator if not serving right away; bring to room temperature before serving for ideal texture.

Storage Tips

Store filled cookie cups in a single layer in an airtight container in the refrigerator for up to five days; separate layers with parchment paper to protect frosting. For longer storage, freeze baked, unfrosted cups on a sheet pan until solid (about one hour), then transfer to freezer-safe bags for up to three months. Thaw overnight in the refrigerator, bring to room temperature before frosting, and pipe just prior to serving for the freshest appearance. Reheat gently in a 300°F oven for 3–4 minutes to take the chill off, but avoid high heat which will melt the frosting.

Ingredient Substitutions

If you need to reduce dairy, swap the butter in the dough for a high-quality vegan stick margarine measured 1:1; note the flavor will be slightly different. To make egg-free cups, use a commercial egg replacer or 1/4 cup applesauce plus an extra tablespoon of flour—expect marginally denser texture. For a gluten-free version, use a 1:1 gluten-free all-purpose blend that contains xanthan gum; add 1–2 extra tablespoons of flour if the dough feels too sticky. For frosting, powdered sugar can be mixed with vegan butter and a splash more non-dairy milk to achieve the same swirlable texture.

Serving Suggestions

Serve on a festive platter lined with parchment or doilies, arranged in a ring around a small bowl of extra sprinkles or edible glitter. Pair with mulled cider, espresso, or hot chocolate for a cozy presentation. For holiday parties, place a small sprig of fresh rosemary tucked under each cookie cup liner to resemble a miniature wreath, or dust with a tiny pinch of edible shimmer for evening events. These also make charming additions to gift tins—wrap layers with parchment and tissue paper for protection.

Cultural Background

Small filled cookies and tartlets appear across many baking traditions as celebratory sweets—this particular style of butter-based cup topped with buttercream borrows from European tea-bread and American holiday cookie traditions. Sprinkles became a visual staple in the mid-20th century as mass-produced colorful decorations grew in popularity, and today they are synonymous with festive baking in the United States. These cups combine old-fashioned buttery cookies with contemporary piping techniques, creating a cross-generational treat that feels both homey and party-ready.

Seasonal Adaptations

Swap sprinkles to match the season—pastel sprinkles for spring, orange and brown for autumn, or metallic silver for New Year’s. Add a teaspoon of finely grated orange zest to the dough in winter for a citrus lift, or fold 1/4 cup crushed peppermint candies into the frosting for a peppermint twist. For summer gatherings, pipe a small lemon curd center instead of buttercream for a bright contrast against the buttery cup.

Meal Prep Tips

Prepare the dough two days ahead and keep it chilled in an airtight container; when ready to bake, scoop and shape directly into tins without letting the dough soften too much. Bake in batches and store unfrosted cups in a single layer for up to three days at room temperature, then frost the day you plan to serve. For busy hosts, freeze portions of frosting in silicone molds; thaw briefly and whip before piping to refresh texture.

These cookie cups have a way of making ordinary gatherings feel festive. Try them once and you’ll find yourself reaching for the tins every holiday—then tweaking the flavors and decorations to suit every celebration.