Do You Want to Make the Cutest Easter Dessert Ever?

Easter is a time for celebration, and what better way to sweeten the festivities than with Easter Basket Sugar Cookie Cups? These adorable bite-sized treats are perfect for Easter gatherings, and they’re surprisingly easy to make. Whether you’re baking with kids or preparing a delightful surprise for guests, this recipe is guaranteed to impress!

Why You’ll Love This Recipe

• Quick & Easy – Ready in under an hour!
• Kid-Friendly – A perfect baking activity for little helpers.
• Customizable – Swap ingredients and decorations to match your taste.
• Festive & Fun – The cutest treat on any Easter dessert table.

Preparation Time: 40 minutes
Difficulty Level: Easy
Servings: 12 cups

Essential Ingredients

To make these delicious Easter Basket Sugar Cookie Cups, you’ll need:

For the Cookie Cups:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 tablespoon milk

For the Filling & Decoration:

• 1 cup butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Green food coloring (for grass effect)
• Mini chocolate eggs or jelly beans
• Shredded coconut (optional, for added texture)

Substitutions & Variations:

• Use store-bought sugar cookie dough to save time.
• Swap buttercream frosting for whipped cream or chocolate ganache.
• Add shredded coconut dyed green for extra “grass” texture.

Step-by-Step Instructions:

1. Prepare the Cookie Cups

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat butter and sugar until light and fluffy.
4. Add egg, vanilla extract, and milk, mixing until well combined.
5. Gradually blend in the dry ingredients until a soft dough forms.
6. Roll dough into small balls and press each into a greased mini muffin tin, creating a cup shape.
7. Bake for 10-12 minutes or until edges turn golden brown.
8. Remove from oven and press the center of each cookie gently using a small spoon.
9. Let cool completely before adding the filling.

2. Make the Frosting

1. In a large bowl, beat butter until smooth.
2. Gradually mix in powdered sugar and vanilla extract.
3. Add milk as needed to achieve a creamy consistency.
4. Mix in green food coloring to create a grass-like effect.

3. Assemble the Easter Basket Cups

1. Pipe or spoon frosting into the cooled cookie cups.
2. Sprinkle shredded coconut for a more realistic grass effect.
3. Top with mini chocolate eggs or jelly beans.
4. If desired, insert a small piece of licorice or pretzel as the basket handle.

Storage & Make-Ahead Tips

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to a week for longer freshness.
• Freeze cookie cups without frosting for up to 2 months.
• Make frosting ahead and store in the fridge for up to 5 days.

Creative Variations

• Chocolate Lovers: Add cocoa powder to the dough for a chocolate twist.
• Fruit Delight: Top with fresh berries instead of candy eggs.
• No-Bake Version: Use graham cracker crusts and pudding for an easier treat.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.

Conclusion

Easter Basket Sugar Cookie Cups are fun, festive, and easy to make. Whether you’re baking for a party, kids, or just for yourself, these treats bring extra joy to the holiday. Try different variations, get creative with decorations, and most of all, enjoy every delicious bite!

FAQs

What goes in a traditional Easter basket?

Traditional Easter baskets include chocolate eggs, jelly beans, plush toys, and small gifts like books or puzzles.

How do you use store-bought sugar cookie dough for cutouts?

Roll out pre-made sugar cookie dough, cut into shapes, and bake according to package instructions.

How to make Kinder cookie cups?

Follow the same recipe but add crushed Kinder chocolate into the dough or use it as a filling.

What to use for an Easter basket?

You can use a classic wicker basket, a decorative tin, or even a DIY paper basket.

Should you chill sugar cookie dough before cutting?

Yes, chilling the dough for at least 30 minutes helps prevent spreading and makes it easier to work with.

Do you put sugar cookie dough in the fridge or freezer?

Refrigerate for short-term storage (up to 3 days) and freeze for long-term storage (up to 3 months).

Easter Basket Sugar Cookie Cups

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• Author: nakisha
• Total Time: 18 minute
• Yield: 12 cookie cups 1x

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Ingredients

Scale 1x2x3x

• For the cookie cups:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

• For the frosting & decorations:

  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • Food coloring (pastel colors: pink, yellow, green)
  • Shredded coconut (optional, dyed green)
  • Mini chocolate eggs or jelly beans
  • Licorice strips or pretzel sticks (for handles)

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Instructions

1. Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin lightly with butter or non-stick spray.
2. Make the Cookie Dough: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Add egg and vanilla and mix well. Gradually add the dry ingredients and mix until a soft dough forms.
3. Shape the Cookie Cups: Roll dough into 1-inch balls and press them into the muffin tin, forming a cup shape by pressing into the center.
4. Bake: Bake for 10-12 minutes until lightly golden. Let cool in the tin for 5 minutes, then gently remove and cool completely on a wire rack.
5. Prepare the Frosting: Beat together powdered sugar, butter, milk, and vanilla until smooth. Divide into bowls and color with food dye.
6. Decorate: Pipe frosting into cooled cookie cups. Add shredded coconut (optional) and top with mini eggs or jelly beans.
7. Attach Handles: Carefully insert licorice strips or pretzel sticks as basket handles. Let set before serving.

Notes

• Dough Tips: If the cookie dough feels too soft, chill it for 15-20 minutes before shaping the cups to prevent spreading.
• Muffin Tin Hack: Use a mini muffin tin for bite-sized versions or a regular muffin tin for larger baskets.
• Prevent Sticking: Lightly grease the muffin tin or use silicone muffin cups for easier removal.
• Frosting Alternative: Instead of buttercream, you can use cream cheese frosting or melted white chocolate for a different flavor.
• Handle Stability: If using licorice for handles, press them into the frosting while it’s soft, or secure with a tiny dab of melted chocolate.
• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
• Make-Ahead Option: Bake the cookie cups a day in advance and decorate just before serving for best texture.

• Prep Time: PT20M
• Cook Time: PT12M
• Cuisine: American

Keywords: Easter, Spring, Sugar Cookies, Basket Cookies, Holiday Treats, Kid-Friendly, Pastel Desserts