Easter Basket Cookie Cups
These festive Easter cookie cups feature a sugar cookie base filled with green buttercream and topped with candy chocolate eggs, perfect for spring celebrations and easy to prepare.
Equipment
- 1 mini muffin pan greased
- 1 shot glass or back of measuring spoon to press cookie centers
- 1 wire rack for cooling cookies
- 1 mixing bowl for frosting
- 1 mixer to beat buttercream
Ingredients
- 1 16 ounce package refrigerated sugar cookie dough (24 count)
- 3/4 cup unsalted butter softened
- 3 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1 to 3 tablespoons milk
- 1/4 teaspoon salt
- green food coloring
- 1 9 ounce bag candy chocolate eggs
Instructions
- Preheat oven to 350°F and grease a mini muffin pan.
- Place one portion of sugar cookie dough into each muffin cup.
- Bake cookies for 15 to 18 minutes or until edges are lightly golden.
- Immediately press the center of each cookie with a shot glass or spoon to create a well.
- Let cookies cool for 5 to 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Beat softened butter until smooth. Gradually add powdered sugar, vanilla, and salt.
- Add milk a little at a time until frosting is smooth and pipeable.
- Mix in green food coloring until desired shade is reached.
- Pipe or spoon green buttercream into cooled cookie cups.
- Top each with candy chocolate eggs, pressing gently to stick.
Notes
- Store cookie cups airtight at room temperature for 2 days or refrigerated up to 5 days to keep buttercream firm.
- Freeze undecorated cups for up to 3 months and thaw before frosting.
- Buttercream can be frozen separately for 2 months; thaw and rewhip before use.
- Let refrigerated cookie cups sit 15-20 minutes at room temperature before serving.