Bite-Sized Holiday Joy: Christmas Kiss Cookies
If one thing makes the holiday season extra magical, it’s the joy of sharing festive treats with loved ones. And these Christmas Kiss Cookie Cups? They’re the perfect blend of holiday cheer and sweet indulgence packed into one adorable, bite-sized dessert.
Imagine a soft, buttery cookie base cradling a swirl of luscious red frosting, finished with a sprinkle of colorful nonpareils and crowned with a classic Hershey’s Kiss. These little treasures are as delightful to look at as they are to eat. Whether planning a cookie exchange, hosting a holiday gathering, or just looking for a quick and easy treat to make with the kids, these cookie cups are a must-have for your Christmas celebrations. The recipe is so easy that your kids can help make them.
These cookie cups are ideal for busy parents because they use ready-to-bake dough and simple decorations, so you’ll spend less time in the kitchen and more time making holiday memories with your kids.
This treat is part of my Christmas Recipe collection. You can find all my Holiday & Seasonal Recipes here, or head to the Kid-Friendly Recipes resource hub for everything in one place.
What You’ll Need To Make These Cookies
- 16 oz ready-to-bake sugar cookie dough (24 pieces)
- ⅔ cup red frosting
- Red, green, and white nonpareils
- 24 Hershey’s Kiss chocolates, unwrapped
- A muddler
- A mini muffin pan
- piping bag (optional)
How to Make Christmas Kiss Cookie Cups
Preheat the oven to 350°F and spray a mini muffin pan with nonstick spray. Kids will love helping you count out the 24 spots!
Place a piece of cookie dough into each cavity. Let the kids press them down gently for a fun, hands-on moment. Be prepared for a bit of a mess, but remember, it’s all part of the fun!
Bake for about 15 minutes or until the edges turn golden. Once baked, grab a muddler and show the kids how to press the center of each cookie gently to create a little well. (Call it the “frosting nest” to make it extra fun for the kids.) If you don’t have a muddler, you can use a wooden spoon handle
The cookie cups should be chilled in the refrigerator for about 20 minutes. Use this time to clean up or sneak in a quick holiday story with your kids. Alternatively, you can play a quick game or do a holiday-themed craft.
Fill a piping bag with red frosting, and help the kids fill the depression in each cookie cup. You can also use a spoon. Add sprinkles for a fun and colorful touch—this step is always a hit!
Add sprinkles for a fun and colorful touch—this step is always a hit with kids!
Finish each cookie with a Hershey’s Kiss. Little ones will love “crowning” each treat.
Why Parents (and Kids!) Love These
- Super Simple: With ready-to-bake dough, you’ll spend less time prepping and cleaning up, leaving more time for the fun part—making holiday memories with your kids.
- Hands-On Fun: From pressing the cookies frosting nests to adding sprinkles, kids will love being part of the process. It’s a great way to bond and create lasting memories.
- Festive and Quick: These cookies are ready in under an hour, making them perfect for last-minute holiday gatherings or snack emergencies. The vibrant colors, creamy frosting, and chocolate topping will make these a family favorite.
- Kid-Approved: The vibrant colors, creamy frosting, and chocolate topping will make these a family favorite.
Tips for Success
If you’re making these with kids or simply want to ensure your Christmas Kiss Cookie Cups turn out picture-perfect, these tips will help you nail it every time:
- A muddler works best for creating even, smooth wells in the cookie cups, but if you don’t have one, the back of a small spoon will do the trick. Let the kids try this step—it’s simple and fun for them to help.
- After baking, don’t skip the chilling step. Refrigerating the cookie cups for 15-20 minutes makes them firmer and easier to remove from the pan without breaking. Gently twist them as you lift them to avoid cracking.
- Don’t Overbake the Cookies. They should be lightly golden at the edges but still soft in the center. Overbaking can make it harder to press them into wells and may lead to crumbly edges.
- If you don’t have a piping bag for the frosting, a resealable plastic bag with a small corner cut-off works just as well. Kids will love squeezing the frosting into the cups.
- If you’re making the cookie cups in advance, keep them in an airtight container at room temperature. Avoid stacking them to prevent the frosting and sprinkles from smushing.
- These cookie cups are perfect for sharing. Consider making a double batch to package as sweet holiday gifts for teachers, neighbors, or family friends.
- Turn on holiday music or a favorite Christmas movie while baking. The experience is as important as the finished product, especially when baking with kids.
By following these tips, your Christmas Kiss Cookie Cups will turn out beautifully every time—and the process will be just as enjoyable as the result!
Christmas baking doesn’t have to be complicated to be special. These Christmas Kiss Cookie Cups are an easy way to bring holiday magic into your home. So, grab your muddler, crank up the Christmas music, and let your kids take center stage in the kitchen. It’s a sweet tradition they’ll remember forever—and you’ll love how simple (and delicious!) it is.
Christmas Kiss Cookie Cups
Ingredients
- 16 oz Ready To Bake Refrigerated Sugar Cookie Dough 24 ct (I used Pillsbury)
- 2/3 cup red frosting
- Red green, and white nonpareils
- 24 Hershey’s Kiss chocolates unwrapped
Instructions
- Preheat the oven to 350 degrees.
- Spray a mini muffin pan with nonstick cooking spray.
- Fill each of the 24 cavities with one cookie piece.
- Bake for 15 minutes, remove from the oven, and use a muddler to create a cavity in the center of each cookie cup.
- Transfer the pan to the refrigerator to chill for 20 minutes (makes it easier to remove from the pan), then gently twist the cookie cups to remove them from the pan.
- Fill a piping bag with frosting, then fill the center of each cookie cup with frosting. Add sprinkles, then top with a Hershey’s Kiss.