There’s just something magical about bite-sized treats that combine soft cookies with fluffy frosting.
These Cookie Cups with Cream Cheese Frosting are my go-to dessert for birthdays, holidays, or any day that needs a little extra sparkle.
They’re chewy, sweet, and perfectly portioned—plus, they’re topped with the dreamiest buttercream swirl!
Why I Love This Recipe
These cookie cups are everything I love in one bite: a soft sugar-cookie base, a hint of almond, and a luscious cream cheese frosting that holds its shape beautifully.
They’re easy to decorate and always a hit with both kids and adults.
You can make them colorful, festive, or elegant depending on the occasion.
What You’ll Need (Ingredient Highlights)
For the Cookie Cups:
Salted butter – Adds richness and balances the sweetness.
Granulated sugar – Keeps the dough sweet and tender.
Almond & vanilla extract – This duo gives the cookies a bakery-style flavor.
All-purpose flour – The base for a sturdy but soft cookie.
Baking powder & baking soda – Help the cups rise and hold shape.
Sprinkles – Optional, but fun for a festive finish.
For the Cream Cheese Buttercream:
Cream cheese – Adds tang and helps stabilize the frosting.
Powdered sugar – Sweetens and creates structure.
Butter – For richness and a smooth texture.
Milk – To thin as needed for pipeable consistency.
Food coloring gel – Optional but great for customizing the look.
Pro Tips Before You Start
Don’t overmix the dough—it keeps the cookies soft.
Press gently into muffin tins; don’t go all the way to the top.
Use a spice jar or spoon to shape the center after baking for clean cups.
Let cookies cool completely before piping the frosting or it will melt.
Test your frosting consistency—it should hold a stiff peak for best results.
How to Make Cookie Cups with Cream Cheese Frosting
Step 1: Preheat and Prep
Preheat your oven to 350°F.
Lightly grease two standard muffin pans with nonstick spray.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat softened butter and sugar together with an electric or stand mixer until light and fluffy.
Scrape down the sides.
Step 3: Add Wet Ingredients
Add the egg, vanilla extract, and almond extract. Beat again until smooth.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and baking soda.
Gradually add the dry mixture into the wet mixture and stir until a dough forms. Don’t overmix.
Step 5: Shape and Bake
Press about 2 tablespoons of dough into each muffin cup, pressing halfway up the sides with your fingers.
Bake for 12 minutes, then let cool for 15 minutes in the pan.
Step 6: Create the Cup Shape
Using the back of a tablespoon or a spice jar, gently press down the center of each cookie to form a cup.
Let cool completely in the pan.
Step 7: Make the Frosting
In a medium bowl, beat together cream cheese and butter until smooth.
Add powdered sugar, vanilla, and milk. Mix until fluffy and thick. Add food coloring if using.
Step 8: Pipe and Decorate
Transfer frosting to a piping bag with a star tip and swirl into each cooled cookie cup.
You can also use a spoon. Finish with sprinkles if desired.
What to Serve Them With
These cookie cups are perfect for:
Birthday parties
Baby showers or bridal showers
Holiday dessert platters
Bake sales or potlucks
Afternoon tea or coffee gatherings
They also make adorable edible gifts in small treat boxes.
Variations / Substitutions
Make it fruity: Add a dollop of jam under the frosting for a fruity surprise.
Use different extracts: Try lemon, coconut, or peppermint.
Add chocolate chips: Mini chips in the dough give a twist on classic sugar cookies.
Change the color: Match the frosting color to any holiday or event.
Try other frostings: Swap with chocolate buttercream or peanut butter frosting.
Storage & Leftovers
Store finished cookie cups in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
If storing unfrosted, they’ll last longer—frost right before serving.
You can freeze the unfrosted cookie cups for up to 3 months. Thaw and frost when ready.
FAQs
Can I use store-bought frosting?
Yes, but homemade cream cheese buttercream tastes much better!
Can I make these ahead of time?
Absolutely. Bake the cookie cups a day ahead and frost before serving.
Can I freeze the cookie cups?
Yes, freeze them without frosting in an airtight container for up to 3 months.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend, though texture may vary slightly.
Can I use mini muffin tins?
You can! Just reduce baking time to 9–10 minutes and use less dough per cup.
How do I get the perfect cup shape?
Use a round-bottom spice jar or the back of a spoon while the cookies are still warm.
Is almond extract necessary?
No, but it adds a lovely depth. Feel free to skip or substitute with more vanilla.
Final Thoughts
These Cookie Cups with Cream Cheese Frosting are as fun to make as they are to eat.
They’re cute, customizable, and the perfect two-bite treat that leaves everyone smiling.
Once you try them, you’ll find excuses to bake them again and again—trust me!
