Incredibly cute Easter Egg Sugar Cookie Cups are fun and easy-to-make Easter treats that are sure to delight every special bunny in your life!
Why We Love Easter Egg Sugar Cookie Cups
- A really festive goodie to celebrate the season doesn’t have to be hard to make! These sugar cookie cups are simple to create and even more fun when little bunny helpers (kids) join in!
- Using pre-made sugar cookie dough makes these confections a snap to prepare so these Easter basket cookies come together in only 30 minutes.
- This recipe makes a good number of cookie cups. So they are perfect for sharing when friends and family come over for an Easter potluck.
- Decorate the Easter baskets as shown in the pictures or put your personal spin on them with your favorite candies, sprinkles, and different colored frosting.
Ingredients You’ll Need to Easter Egg Sugar Cookie Cups
COOKIE DOUGH: To make the cookie cups you will need a package of pre-made sugar cookie dough, like Pillsbury Ready-to-Bake Cookie Dough. If you have a homemade sugar cookie recipe, you can use that instead, just measure out 4 teaspoons of dough per muffin tin cup.
FROSTING: You will need unsalted butter, some milk powdered sugar, vanilla extract, salt, and food coloring will all be used to make the frosting. It’s an American buttercream and super easy to make.
CANDY: Pick up a few packages of Hershey’s Egg Candies or your favorite Easter candies to decorate with.
How to Make Easter Egg Sugar Cookie Cups
Jump to RecipeSTEP 1 Preheat the oven to 350 degrees F and grease a muffin tin with cookie spray. Separate the cookie dough and place one square of dough in each muffin well. Bake the cookies for 10-14 minutes.
STEP 2 After removing the cookies from the oven, use a small rounded object (such as a tart tamper, shot glass, or bottom of a measuring spoon) and gently, tap down the center of the cookie down to create an indent. Let the cookies sit for 5 minutes before transferring them to a cooking rack.
STEP 3 To make the frosting, beat the butter in a mixer for 2-3 minutes. After that, add the powdered sugar one cup at a time until well mixed, and then add the vanilla extract and salt. Mix in the milk and beat the frosting. (You can add small amounts of milk until you reach the consistency you like.) Then add a couple of drops of green food coloring to the frosting, mix, and then add more coloring if needed.
STEP 4 To decorate the Easter baskets, put the frosting into a piping bag with a star tip attached and pipe the frosting into each basket. Top with a few candy-coated chocolate eggs or the Easter candies of your choosing.
Tips & Tricks
- The trick to making the cookie baskets is to be gentle and slowly press the center of the cookie. The well doesn’t have to be very deep and if you get small cracks, that’s ok because the frosting will cover it!
- If you prefer to use homemade sugar cookie dough, you’ll need about 1 pound of cookie dough. Divide the cookie dough into portions of 4 teaspoons each to make the correct size of the basket. You will need 24 portions of homemade cookie dough.
- I like using mini chocolate easter eggs best for these cookie cups, but you can use jelly beans if you prefer. You can also skip coloring the frosting and use sprinkles or other decorations instead.
- Using a Ziploc bag with a corner cut out is a great substitute for a piping bag and you can still use a piping tip, like the star tip used in the pictures, to create a swirl.
- You can use store-bought frosting and color it at home by beating the frosting in your mixer and adding food coloring. This will also improve the texture of the frosting and make it fluffy.
Easter Egg Sugar Cookie Cups FAQ
Can I make these easter cookie cups ahead of time?
The sugar cookie baskets can be made a few days ahead of time and then stored in an airtight container until you are ready for them. The sugar cookie cups can also be frozen for up to three months and should be thawed before you decorate them.
That being said, it’s not recommended to freeze the baskets once they’ve been decorated. You can decorate them two days ahead of time and keep them tightly covered in the fridge.
What is the best surface to roll out cookies on?
To prevent tough cookies, which can happen when too much flour is added to prevent sticking, rolling cookie dough between two sheets of parchment or wax paper is the best surface to roll cookies out on. Sandwiching the dough between the sheets and rolling it out with a rolling pin will give you an even layer of dough to cut cookies from and the paper peels away so easily. The resulting cookies will be perfectly soft, unlike cookie dough that has been overly floured.
Other Recipes You May like
- Lemon Bundt Cake with Strawberry Frosting
- Homemade Carrot Cake
- Italian Lemon Drop Cookies
- Mom’s Best Ever Coconut Cake
- Blueberry Fluff
Easter Egg Sugar Cookie Cups
Equipment
- Tart Shaper or Measuring Spoon
Ingredients
- 16 ounces prepared sugar cookie dough (I used Pillsbury ready to bake)
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- â…› teaspoon salt
- 1 tablespoon milk plus more as needed
- Green food coloring
- 18 ounces chocolate candy eggs (I used Hershey's)
Instructions
- Preheat your oven to 350 degrees F. Coat the cups of a muffin tin with non-stick spray and set aside.
- Separate the cookie dough pieces and put 1 piece into each muffin tin cup. Bake for 10-14 minutes (according to the package driections) until the cookies are lightly browned around the edges. (You can work in batches if needed.)
- Remove the pan from the oven and immediately use a tart shaper or the bottom of a measuring spoon to gently tap down the center of each cookie to make a little indent/cup.
- Let the cookies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are cooled, make the frosting by beating the butter in a large mixing bowl on medium speed until pale, about 2 minutes.
- Add the powdered sugar to the butter, one cup at a time, mixing after each addition. Then add the vanilla, salt, and 1 tablespoon of milk and mix to combine. Beat the frosting for 2-3 minutes until light and fluffy. If needed add another tablespoon of milk to thin it out a bit.
- Mix in a couple of drops of green food coloring. Add 1-2 more drops as needed to reach your desired color. Transfer the buttercream frosting to a piping bag with a star tip or grass tip in place.
- Pipe the frosting into the cookie cups and then top each cup with 3 chocolate eggs.
Notes
- Unfrosted cookies can be kept at room temp for up to 1 week in an airtight container. The cookie cups can be frozen for up to 3 months and then thawed overnight in the fridge before decorating.
- Frosted cookies can be kept at room temp for up to 3 days in an airtight container.
- If you don’t have a piping bag and tips, you can add dollops of frosting into each cup with a spoon or cut the corner of a Ziploc bag and use that to pipe the frosting.
- You can use homemade sugar cookie dough instead of the prepared stuff. Use 4 teaspoons of cookie dough per muffin tin cup and proceed as directed.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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