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Easter basket cookie cups are easy Easter treats made with a sugar cookie base filled with buttercream frosting, candy eggs and jelly beans. This easy recipe makes a fun and delicious addition to any spring celebration!
Here’s an easy Easter recipe we love to make. These adorable Easter basket cookie cups are fun to make and almost too cute to eat — almost. But, don’t let that stop you from enjoying these mini desserts, because these Easter basket cookies are soft, sweet, chewy and incredibly delicious! My kids love them!
Why you’ll love these Easter sugar cookie cups
They’re bite sized treats that are easy to transport and perfect for sharing!
Starting with ready-to-bake cookie dough makes this Easter dessert quick and easy.
They’re simple enough that kids can help make the baskets and add the candy!
What You Need
Here are the basic ingredients. Full amounts are listed in the printable recipe card below.
- Sugar cookie dough — I used Pillsbury, but any brand is fine
- Butter, powdered sugar, vanilla extract and almond extract — for the frosting
- Green food coloring — to color the frosting
- Mini eggs — I used a combination of Cadbury mini eggs and small jelly beans
- Mini muffin tin
How to Make Easter Basket Cookie Cups
First, bake the dough in a mini muffin tin, and allow to cool slightly. Form the cups using the handle of a wooden spoon, and cool completely. Make the frosting, and use a piping bag to fill the cookie cups. Top with candy eggs, and refrigerate until ready to serve.
Quick Tips
Use non-stick spray to prevent the dough from sticking to the muffin tin.
Make sure not to press the handle through the dough when forming the cups.
Use a fork to gently remove the cups from the muffin tin before they are completely cool. They are easier to lift out when slightly warm.
Variations
To make this easy recipe even easier, you can use store bought green frosting.
You can use your favorite cookie dough flavors instead of plain sugar. You can also fill the cups with chocolate buttercream or no bake cheesecake filling like these lemon cheesecake cups and pumpkin cheesecake cups.
Storage
Store the cookie cups in an airtight container in your refrigerator. They keep well for 3-4 days and can be frozen up to 3 months for longer storage.
More Easter Candy Desserts
Try these Easter pudding cups next! You may also like this Cadbury egg cheesecake dip or these fun mini egg cookies or these birds nest cookies or cupcakes!
Easy Easter Basket Cookie Cups
Ingredients
- 1 24-count package prepared sugar cookie dough
- 1 cup butter softened at room temperature
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2¼ cups powdered sugar
- ¼ teaspoon green food coloring
- mini egg candies
Instructions
- Preheat oven to 350℉
- Spray a 24-cup mini muffin tin with non stick spray
- Add a square of cookie dough to each muffin cup, and bake for 12 minutes or until outside is light golden brown
- Remove from oven, allow to cool slightly, and gently make an indentation in each cookie with handle of wooden spoon. Remove to a wire rack or tray while still warm to cool completely
- Meanwhile, add the softened butter, vanilla extract and almond extract to a large mixing bowl, and beat with hand mixer until fluffy, pale in color and doubled in size. Should take 10 minutes
- Gradually add powdered sugar, and beat until well combined
- Dye frosting green with green food gel
- Using a spoon or piping bag, evenly fill baked sugar cookie cups with frosting
- Decorate with mini egg candies or jelly beans, and refrigerate until ready to serve
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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