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!

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


Credit: Photography by Arturo Olmos

Recipe Summary

1 hr
Makes about 6 dozen cookies


Marshmallow Buttercream


Instructions Checklist
  • Preheat the oven to 375°.

  • 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.

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

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

  • 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.

  • 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.

  • 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.

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


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.