Christmas Sugar Cookie Cups


  • 17.5 oz Betty Crocker Sugar Cookie mix
  • 1/2 cup butter, softened
  • 2 eggs, large
  • 1/2 cup red and green sprinkles
  • 36 Hershey’s Kisses, approximately 6 oz ( I used half Milk Chocolate and half Candy Cane)


  1. Preheat oven to 350F.
  2. In a large mixing bowl combine sugar cookie mix, softened butter and eggs with an electric mixer.
  3. Once the mixture is full combined add in the sprinkles and continue mixing.
  4. Spoon the cookie dough into greased mini muffin tins filling the cups about three quarters of the way.
  5. Bake the cookies until starting to brown on the top. 10-12 minutes.
  6. Remove the cookies from the oven and place a Hershey’s Kiss in the center of each one pressing down slightly.
  7. Allow the cookies to cool slightly before removing them from the muffin tins or they will fall apart.
  8. Serve and enjoy!

This article and recipe adapted from this site

Christmas Sugar Cookie Cups
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