Go Back

Easter Basket Cookie Cups

These Easter Basket Cookie Cups are bite-sized, candy-stuffed cookie cups with a sweet frosting nest, perfect for holiday celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 160
Ingredients Method Notes

Ingredients
  

Cookie Cups
  • 1 package (16 ounces) Pillsbury Sugar Cookie Dough Premade cookie dough
  • 1 cup unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coarse kosher salt
  • 1-2 tablespoons milk Adjust for desired frosting consistency
  • Food coloring Gel food coloring recommended
  • 2.9 ounce packages Hershey's Egg Candies or similar candy For decorating
Frosting
  • 3 cups powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Liberally spray a regular sized muffin tin with baking spray.
  3. Separate the premade cookie dough and put one section of dough in each well.
  4. Bake for 10-14 minutes until lightly browned.
  5. Immediately after baking, press the centers of the cookies down using a tart shaper or the bottom of a spice jar to create a small indentation.
  6. Let the cookies cool for about 5 minutes in the tin before carefully removing them with a butter knife.
Making the Frosting
  1. In a large mixing bowl, beat the butter until light and pale in color.
  2. Gradually add the powdered sugar and beat until fully combined.
  3. Add the vanilla extract and salt, then milk until desired consistency is reached.
  4. If coloring, add gel food coloring one drop at a time.
Assembly
  1. Once cookies have cooled, pipe frosting into the middle of each cookie cup and top with chocolate eggs.

Notes

Serve warm or at room temperature. Garnish with edible flowers or shimmer dust for added drama. They are perfect for family gatherings, school parties, or any occasion that calls for a sweet treat.