Easy Easter Basket Cookie Cups
Easter basket cookie cups are easy Easter treats made with a sugar cookie base filled with buttercream frosting, candy eggs and jelly beans. A fun and delicious addition any spring celebration!
Servings: 24
Cost: $10
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
Only allow baked cookie cups to cool slightly before removing from pan for easier removal.
Make sure cups completely cool on a wire rack before filling.
Whip butter long enough for the creamiest and smoothest buttercream frosting.
Use more food gel for a brighter green color.
Nutrition
Calories: 113kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 3mg | Sugar: 11g | Vitamin A: 236IU | Calcium: 2mg | Iron: 0.01mg
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