Marissa Allen's Sugar Cookie Cups with Marshmallow Buttercream

Too tired to make holiday cookie cutouts? These muffin tin-made sugar cookie cups by Marissa Allen, co-owner of Cookie Society bakery, are for you!
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Sugar Cookie Cups

Recipe by Marissa Allen

This recipe originally appeared in our Holiday 2020 issue. Get the magazine here.

Start to Finish: 1 hour

Servings: Makes about 6 dozen cookies

Ingredients

Cookies

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1/4 cup cream cheese, at room temperature
  • 1 1/4 cups sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. pure almond extract (optional)
  • 3 cups flour
  • 2 tsp. cornstarch
  • 3/4 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1/4 tsp. baking powder
  • Cooking spray

Marshmallow Buttercream

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1 lb. confectioners’ sugar, sifted
  • 1/4 cup whole milk
  • 1/3 cup marshmallow cream, such as Fluff
  • 1 tsp. pure vanilla extract
  • Sprinkles or crushed peppermint candies

Preparation

1. Preheat the oven to 375°.

2. In a large bowl, using an electric mixer, mix the butter, cream cheese, and sugar on medium-high until smooth and pale, about 4 minutes. Add the egg, vanilla, and almond extract, if using. Mix until well combined.

3. In another large bowl, mix the flour, cornstarch, baking soda, salt, and baking powder.

4. Add the dry ingredients to the butter mixture in three additions. Mix slowly until barely combined.

5. Spray a mini muffin pan with cooking spray (or grease with butter). Pinch off about 2 teaspoons of cookie dough. Roll into 1-inch balls, then press into cups of the muffin tin, making sure the dough goes up the sides.

6. Bake until light golden brown, 10 to 12 minutes. Let the cookies cool in the pan for about 10 minutes, then transfer to a wire rack and repeat with the remaining dough.

7. For the marshmallow buttercream, in a large bowl, using an electric mixer, mix the butter, confectioners’ sugar, and milk on medium-high until fluffy, about 4 minutes. Add the marshmallow cream. Mix until combined, about 2 minutes more. Mix in the vanilla.

8. Pipe or spoon the buttercream into the cookie cups. Decorate with the sprinkles or crushed peppermint candies. 

Tip: For a smaller batch, divide the dough in half. Bake half the dough and roll the other half into a log, wrap well, and stash it in the freezer. If you’re baking a half batch, halve the frosting recipe, too.