These Valentine’s Day Cookie Cups are cute, single-serve sugar cookie shells filled with creamy frosting or chocolate ganache — perfect for gifting or a cozy dessert plate. I make them every February because they look special but use the same simple dough and tools you already have. If you want a plain version to compare, try the simple sugar cookie cups for a classic take.
Why Make This Recipe
- They look impressive but are easy to make, so you get a big payoff for little effort.
- Bite-sized portions help with portion control and table variety during parties.
- You can customize flavors and fillings for kids, adults, or dietary needs.
- They hold up well for gifting or a dessert platter, and freeze beautifully.
- I love them because you can decorate each cup to match a theme — heart sprinkles make them feel extra festive and fun.
For a playful holiday twist that shows how versatile cookie cups can be, see these graveyard pudding cookie cups for inspiration.
Recipe Overview
- Prep time: 15 minutes (plus chilling 20–30 minutes if making dough ahead)
- Cook time: 9–12 minutes at 350°F (175°C)
- Total time: 45 minutes (including cooling and filling)
- Servings: Makes about 24 mini cookie cups (using a 24-cup mini muffin tin)
- Difficulty: Easy — basic cookie dough and simple pressing technique
- Method: Cream butter and sugar, form dough, press into a greased mini muffin tin, bake, cool, then fill with buttercream, ganache, or jam.
For a richer, festive color and flavor option, you can also explore the red velvet cookie cups which use cocoa and food coloring.
My Experience Making This Recipe
I tested several dough textures and learned that slightly chillier dough holds its cup shape better in the mini tin. Early tests with warm dough produced shallow cups, so chilling for 20–30 minutes made a big difference. I also found that using a small scoop and the back of a measuring teaspoon creates uniform wells quickly.
How to Make Valentine’s Day Cookie Cups
Start with a basic sugar cookie dough: 1/2 cup (113 g) unsalted butter at room temp, 3/4 cup (150 g) granulated sugar, 1 large egg, 1 tsp vanilla, 1 3/4 cups (220 g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt. Cream butter and sugar until light, add egg and vanilla, then fold in dry ingredients. Chill the dough 20–30 minutes if it feels soft. Use a mini cookie scoop to portion 1-tablespoon mounds into a greased 24-cup mini muffin tin, then press the center with the back of a small spoon to form cups. Bake at 350°F (175°C) for 9–12 minutes until edges are light golden. Cool in the pan 5 minutes, then transfer to a rack to cool fully before filling with buttercream, cream cheese frosting, or warm ganache.
Expert Tips for Success
- Chill the dough slightly (20–30 minutes) so the cups hold shape instead of spreading flat. Use the fridge or a 30-minute rest on the counter if your kitchen is cool.
- Use an oven thermometer and bake at a steady 350°F (175°C) for even browning; mini tins heat quickly so watch the first batch closely.
- Grease the mini muffin tin with a thin layer of softened butter or nonstick spray, and consider using a silicone mini muffin pan for easier release.
- For consistent wells, use a 1-tablespoon cookie scoop to portion dough and a teaspoon or small wooden dowel to press centers while dough is still warm enough to shape.
- If you want a toasted topping or marshmallow finish, take inspiration from the mini s’mores cookie cups technique for broiling marshmallow safely and quickly.
How to Serve Valentine’s Day Cookie Cups
- Fill with classic vanilla buttercream and top with pink heart sprinkles for party platters.
- Serve with a dollop of warm chocolate ganache and a fresh raspberry for an elegant dessert bite.
- Plate on a doily-lined box or small cupcake wrappers for gifting, stacking in tiers for a pretty presentation.
- Offer a mini tasting board with three filling options — jam, lemon curd, and chocolate — so guests can mix and match.
Storage and Reheating Guide
Store filled cookie cups in an airtight container at room temperature for up to 48 hours if using buttercream. If using a dairy-based or cream filling, refrigerate and consume within 4–5 days. Unfilled cookie cups freeze well: arrange them on a baking sheet to freeze solid, then transfer to a freezer bag for up to 2 months. Thaw frozen cups at room temperature for 30–45 minutes before filling; avoid microwaving baked cups, but if needed, warm filled cups gently at 250°F (120°C) for 3–5 minutes to soften fillings.
Recipe Variations
- Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it — bake the same temperature, watching closely for browning. For more flourless ideas, see this flourless chocolate crinkle inspiration.
- Dairy-free: Use vegan butter and dairy-free chocolate for ganache made with full-fat coconut milk. Chill the cups slightly longer before filling to keep coconut oil-based fillings stable.
- Flavor swaps: Add 1 tsp lemon zest for citrus cups or 2 tbsp cocoa powder for chocolate cookie cups.
- Festive toppers: Fill with cream cheese frosting and press a mini candy heart on top, or pipe Swiss meringue buttercream for a silky finish.
Nutritional Highlights
- These cookie cups are an enjoyable treat and provide small, portion-controlled servings which help moderate calorie intake.
- They contain common allergens: wheat (gluten), eggs, and dairy; nut-free versions are possible but read labels if using processed ingredients.
- Aim for one or two cookie cups per person as a reasonable dessert portion, especially if you serve other sweets.
Troubleshooting Common Issues
- Cups spread flat: The dough was too warm or overworked; chill the dough 20–30 minutes and handle it minimally.
- Sticking to the pan: Grease the cups well and cool the cups 5 minutes in pan before transferring; silicone pans often release easier.
- Burned bottoms but raw centers: Oven temperature may be uneven — use an oven thermometer and rotate the pan halfway through baking.
Frequently Asked Questions
Q: Can I make the cookie cups ahead for a party?
A: Yes — bake the cups a day or two ahead and store unfilled in an airtight container at room temperature. Fill them the day of the party for the best texture and appearance. If you need to prep further ahead, freeze unfilled cups up to 2 months and thaw before filling.
Q: What fillings work best for warm weather?
A: Use fillings that remain stable at room temperature such as Swiss meringue buttercream or chocolate ganache made with tempered chocolate. Avoid soft cream cheese fillings in hot weather unless served chilled right before serving.
Q: How do I get uniform cups every time?
A: Use a 1-tablespoon scoop for even portions and press centers with the same tool each time. Consistent dough temperature and a light greasing of the pan help uniform baking and release.
Q: Can I scale this recipe up or down easily?
A: Yes — the dough scales well. For larger batches, mix in a stand mixer and divide dough into multiple pans, watching baking time carefully as crowded pans can change heat flow.
Valentine’s Day Cookie Cups
- Total Time: 45
- Yield: 24 mini cookie cups 1x
- Diet: Vegetarian
Description
Cute, single-serve sugar cookie shells filled with creamy frosting or chocolate ganache — perfect for gifting or a cozy dessert plate.
Ingredients
- 1/2 cup (113 g) unsalted butter, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- Buttercream or cream cheese frosting (for filling)
- Chocolate ganache (for filling)
- Jam (optional filling)
- Pink heart sprinkles (for decoration)
Instructions
- Cream the butter and sugar together until light.
- Add the egg and vanilla extract, mixing until combined.
- Fold in the all-purpose flour, baking powder, and salt until just combined.
- Chill the dough for 20-30 minutes if it feels soft.
- Preheat the oven to 350°F (175°C).
- Use a mini cookie scoop to portion 1-tablespoon mounds of dough into a greased 24-cup mini muffin tin.
- Press the center of each mound with the back of a small spoon to form cups.
- Bake for 9-12 minutes, or until the edges are light golden.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Fill the cooled cups with buttercream, ganache, or jam and decorate as desired.
Notes
Chill the dough to help maintain cookie cup shape. Use a small scoop for uniform portions.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg