Ingredients
Scale
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)
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin lightly with butter or non-stick spray.
- 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.
- 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.
- 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.
- Prepare the Frosting: Beat together powdered sugar, butter, milk, and vanilla until smooth. Divide into bowls and color with food dye.
- Decorate: Pipe frosting into cooled cookie cups. Add shredded coconut (optional) and top with mini eggs or jelly beans.
- 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