Christmas Kiss Cookie Cups
These Christmas Kiss Cookie Cups are adorable, bite-sized Christmas desserts that are made with a soft sugar cookie base, creamy frosting filling, colorful sprinkles, and a classic Hershey’s Kiss on top.
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These Christmas cookies are great for parties, cookie exchanges, bake sales, or a holiday baking activity for the whole family.
You may also want to try my Holiday Reindeer Cookies and Christmas Kitchen Sink Cookies.
How to Make Christmas Kiss Cookie Cups
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 350°F and spray a mini muffin pan with nonstick cooking spray. You’ll need 24 cavities, so make sure your pan is ready to go!
2. Place one piece of ready-to-bake sugar cookie dough into each cavity of the mini muffin pan. Bake for about 15 minutes or until the edges are lightly golden.
3. Once baked, use a muddler (or the back of a small spoon) to gently press down in the center of each cookie, creating a cavity.
4. Transfer the entire pan to the refrigerator and let the cookie cups chill for about 20 minutes. This helps firm them up and makes them easier to remove. Once chilled, gently twist each cookie cup to release it from the pan.
5. Fill a piping bag with frosting and pipe it into the center of each cookie cup. If you don’t have a piping bag, a spoon works just fine!
6. Top with festive sprinkles and crown each cookie cup with a Hershey’s Kiss.
Serve and Enjoy!
Important Recipe Notes
- Spray the pan well with nonstick cooking spray to prevent the cookie cups from sticking.
- Make sure each cookie dough piece is roughly the same size so the cups bake evenly.
- When creating the cavity for the frosting, press gently to avoid cracking the cookie.
- Chill Before Filling: Refrigerating the cookie cups for about 20 minutes firms them up, making it much easier to remove them from the pan without breaking.
- Use a piping bag for a neat, professional look, or a spoon if you prefer a more casual style.
- Add sprinkles right after piping the frosting so they stick properly.
- Store finished cookie cups in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can switch the frosting color, sprinkles, or even the candy on top to match your holiday theme.
Christmas Kiss Cookie Cups
Ingredients
- 16 oz ready-to-bake refrigerated sugar cookie dough (24 count)
- ⅔ cup red frosting
- Red, green, and white nonpareils
- 24 Hershey’s Kiss chocolates, unwrapped
Instructions
- Preheat your oven to 350°F and spray a mini muffin pan with nonstick cooking spray. You’ll need 24 cavities, so make sure your pan is ready to go!
- Place one piece of ready-to-bake sugar cookie dough into each cavity of the mini muffin pan. Bake for about 15 minutes or until the edges are lightly golden.
- Once baked, use a muddler (or the back of a small spoon) to gently press down in the center of each cookie, creating a cavity.
- Transfer the entire pan to the refrigerator and let the cookie cups chill for about 20 minutes. This helps firm them up and makes them easier to remove. Once chilled, gently twist each cookie cup to release it from the pan.
- Fill a piping bag with frosting and pipe it into the center of each cookie cup. If you don’t have a piping bag, a spoon works just fine! Top with festive sprinkles and crown each cookie cup with a Hershey’s Kiss.
