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Easter Basket Sugar Cookie Cups

Delicious Easter Basket Sugar Cookie Cups for Sweet Celebrations

These Easter Basket Sugar Cookie Cups are a fun and easy treat that brings joy to your celebrations.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 39 minutes
Servings: 12 cookie cups
Course: Desserts
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 package Pillsbury Sugar Cookie Dough Opt for the pre-sliced flat package for easy fitting into muffin tins.
For the Buttercream Frosting
  • 1/2 cup Salted Butter Unsalted butter works as a substitution if salted is unavailable.
  • 4 cups Powdered Sugar Best for ideal frosting consistency.
  • 1/4 cup Heavy Cream Adds lightness and fluffiness to your frosting.
  • 1 teaspoon Vanilla Extract Always prefer pure vanilla extract for best taste.
  • 1 drop Green Food Coloring For a fun look resembling grass.
For Decoration
  • 1 pack Hershey's Chocolate Eggs Feel free to swap with other egg-shaped candies.

Equipment

  • muffin pans
  • mixing bowl
  • Piping Bag
  • shot glass

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray muffin pans with cooking spray.
  2. Take a section of the cookie dough and place it into each muffin well, pressing down gently.
  3. Bake for 10-14 minutes until lightly browned around the edges.
  4. Create gentle indentations in the center of each cookie cup with the bottom of a shot glass.
  5. Allow to cool in the muffin pan for 10 minutes, then transfer to a cooling rack.
  6. Beat the salted butter in a mixing bowl until light and fluffy, about 2-3 minutes.
  7. Gradually add powdered sugar, mixing until smooth.
  8. Incorporate heavy cream and vanilla extract, adjusting for desired consistency. Add food coloring.
  9. Pipe green frosting into the center of each cooled cookie cup.
  10. Decorate with Hershey's chocolate eggs or other candies on top.

Nutrition

Serving: 1cookie cupCalories: 190kcalCarbohydrates: 26gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 50mgSugar: 14gVitamin A: 150IUCalcium: 15mgIron: 0.5mg

Notes

For best results, avoid overbaking and ensure cooling before frosting. Store unfrosted cookie cups in an airtight container at room temperature for up to one week.

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