Delightful Easter Basket Sugar Cookie Cups
- Prep
- 20 min
- Cook
- 14 min
- Total
- 34 min
- Serves
- 24
- Calories
- 213 kcal
- Carbs
- 27.00 g
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.