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–+ servings
Easter Basket Sugar Cookie Cups

Deliciously Cute Easter Basket Sugar Cookie Cups to Make Together

Whip up delightful Easter Basket Sugar Cookie Cups, a festive dessert packed with joy and customizable toppings!
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 24 cookie cups
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 package Pillsbury Sugar Cookie Dough A soft base that forms the adorable cups; easy to handle straight from the package.
  • 0.5 cup Salted Butter Adds a rich creaminess to the frosting; you can substitute with unsalted if preferred.
For the Buttercream Frosting
  • 2 cups Powdered Sugar Sweetens the frosting and is vital for achieving that light, fluffy texture.
  • 0.5 cup Heavy Whipping Cream Ensures a creamy, airy consistency; avoid low-fat versions for best results.
  • 1 teaspoon Vanilla Extract Infuses great flavor into the buttercream; opt for pure vanilla for the best taste.
  • 2-3 drops Green Food Coloring Adds a charming 'nest' look; try any color for seasonal variations.
For the Topping
  • 1 cup Hershey's Egg Candies Provides a fun and festive touch; feel free to use jelly beans or mini chocolate eggs for variety.

Equipment

  • Oven
  • muffin pans
  • mixing bowl
  • Hand mixer
  • Measuring cups
  • spatula
  • Cooling Rack

Method
 

Step-by-Step Instructions for Easter Basket Sugar Cookie Cups
  1. Preheat your oven to 350°F (175°C) and spray two 12-cup muffin pans with cooking spray.
  2. Divide the cookie dough evenly into each muffin well and flatten slightly. Bake for 10-14 minutes until edges are lightly browned.
  3. Remove from oven and press down gently in the center of each cookie to create a shallow indentation.
  4. Allow cookie cups to cool in the muffin pans for about 10 minutes. Then, transfer to a cooling rack to cool completely.
  5. In a mixing bowl, beat softened salted butter until fluffy. Gradually add powdered sugar, then mix in heavy whipping cream and vanilla extract. Add food coloring.
  6. Fill each cooled cookie cup with buttercream frosting, swirling it on top.
  7. Adorn each cookie cup with 3 Hershey’s Egg Candies or your preferred candy.

Nutrition

Serving: 1cookie cupCalories: 160kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 20mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

These cookie cups are a fun way to celebrate Easter together. Personalize with your choice of toppings.

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