Recipe

Delightful Easter Basket Sugar Cookie Cups

Name: Irresistible Easter Basket Sugar Cookie Cups – Easy & Festive Treat
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 24
Ingredients: 1 package (16 oz Pillsbury Sugar Cookie Dough); 1 cup 2 sticks salted butter; 3 cups powdered sugar; 2 tablespoons heavy whipping cream; 1 teaspoon vanilla extract; 2 bags (9 oz each Hershey's Egg Candies)

Mar 17, 2026

Introduction

Easter Basket Sugar Cookie Cups are a fun and festive dessert perfect for spring celebrations. Made with soft sugar cookie bases, creamy frosting, and colorful chocolate eggs, they bring joy to any table. These adorable treats resemble mini baskets and are ideal for Easter brunch, parties, or family gatherings.

Ingredients

Sugar cookie dough – base
Butter – richness
Powdered sugar – frosting
Heavy cream – smooth texture
Vanilla extract – flavor
Chocolate eggs – decoration

See recipe card for full measurements.

Step-by-Step Instructions

Preheat oven to 180°C (350°F).
Grease muffin tin.
Place cookie dough into each cup.
Bake 10–14 minutes until lightly golden.
Press center with a small glass to form cups.
Cool completely.
Prepare buttercream frosting.
Fill cups with frosting.
Top with chocolate eggs.

Chill dough for better shape
Watch baking time carefully
Prepare dough ahead if needed

Pair with: mini quiche

Decorating Ideas

Use pastel frosting colors
Add edible glitter
Use marshmallows or jelly beans
Add chocolate ganache layer

Also try: lemon meltaway cookies

Nutritional Information

Calories: ~213 per cup
Fat: ~12g
Carbs: ~27g
Protein: ~1g

Conclusion

These Easter Basket Sugar Cookie Cups are a simple yet festive treat that everyone will love. Customize them and enjoy celebrating with family and friends! Try also: Easter poke cake

FAQ

Different dough? Yes, any sugar cookie dough works.
Gluten-free? Use gluten-free dough.
Best frosting? Buttercream or cream cheese frosting.
Make ahead? Yes, store or freeze dough.
Toppings? Chocolate eggs, sprinkles, fruits.

Ingredients

1package (16 oz Pillsbury Sugar Cookie Dough)
1 cup2 sticks salted butter
3 cupspowdered sugar
2 tablespoonsheavy whipping cream
1 teaspoonvanilla extract
2bags (9 oz each Hershey's Egg Candies)

Instructions

1
Preheat oven to 350° F. Liberally spray a 12-cup muffin tin with cooking spray or baking spray.
2
Separate the premade cookie dough and put one section into each well in the muffin pan.
3
Cook for 10-14 minutes until very lightly browned. It's best to not over-cook, set the timer for the lowest time.
4
Immediately after baking, use a shot glass or bottom of a spice jar, to lightly and slowly press the center of the cookies down to form a 'basket' or 'nest'.
5
Let the cookies cool in the pan for 10 minutes. Carefully remove them by using a butter knife to help lift them and transfer to a cooling rack.
6
In a mixing bowl with an electric hand mixer or stand mixer, beat the butter until fluffy and lighter in color, about 2 minutes.
7
Add in the powdered sugar, 1 cup at a time, mixing on low speed after each addition. Mix until combined and fluffy.
8
Add vanilla extract and heavy cream. Beat until desired consistency is reached.
9
If using food coloring, add 2-3 drops and mix until desired color is reached.
10
Put frosting into a piping bag and pipe into the indentation of the cookie cup. Top each basket with 3 eggs.