Easter Sugar Cookie Cups
Soft, buttery sugar cookie cups filled with fluffy buttercream frosting, perfect for decorating with pastel colors and festive toppings for an Easter celebration.
Equipment
- 1 mixing bowl
- 1 Mini Muffin Tray
- 1 1-tablespoon cookie scoop
- 1 measuring cups and spoons
- 1 stand mixer with paddle attachment
- 1 Tart Tamper optional
Ingredients
- 17.5 oz sugar cookie mix e.g., Betty Crocker
- ½ cup unsalted butter softened
- 1 large egg
- 1 stick butter unsalted or salted, softened
- 2 cups 230 grams icing sugar
- ½ tablespoon milk
Instructions
- Preheat oven to 350°F and generously grease a mini muffin tray.
- In a medium bowl, combine sugar cookie mix, softened butter, and egg. Mix well with a spatula or start mixing gently with a hand mixer on low.
- Use a 1-tablespoon cookie scoop to drop dough balls into each muffin cup, filling 36 cups.
- Bake for 10-12 minutes or until edges turn lightly golden brown.
- Remove from oven and gently press into each cookie halfway down with a tart tamper or tablespoon to create a small cavity.
- Allow cookie cups to cool at least 15 minutes to prevent frosting from melting.
- Carefully remove cookie cups from the tray using a small spoon or tart tamper to loosen edges.
- For the buttercream, beat softened butter, icing sugar, and milk in a stand mixer on medium until smooth, scraping down sides as needed.
- Transfer buttercream to a piping bag with your desired tip and pipe into each cookie cup.
- Optionally, decorate with sprinkles or festive toppings.
Notes
- Grease mini muffin trays well for easy cookie removal.
- Press gently into cookies to avoid cracks.
- Cool cookie cups fully before frosting to prevent melting.
- Use even-sized scoops for uniform baking.
- Carefully loosen edges and tip tray to remove cookies without damage.