Easter Basket Sugar Cookie Cups
Easter Basket Sugar Cookie Cups are made in a muffin pan with prepared sugar cookie dough as the basket base, filled with vanilla buttercream, and topped with chocolate eggs. A fun, cute, and festive treat that everyone will love.
Servings: 24 pieces
Calories: 213kcal
Cost: $15
Ingredients
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
Instructions
- Preheat oven to 350° F. Liberally spray a 12-cup muffin tin with cooking spray or baking spray.
- Separate the premade cookie dough and put one section into each well in the muffin pan.
- Cook for 10-14 minutes until very lightly browned. It's best to not over-cook, set the timer for the lowest time.
- 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'.
- 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.
- In a mixing bowl with an electric hand mixer or stand mixer, beat the butter until fluffy and lighter in color, about 2 minutes.
- Add in the powdered sugar, 1 cup at a time, mixing on low speed after each addition. Mix until combined and fluffy.
- Add vanilla extract and heavy cream. Beat until desired consistency is reached.
- If using food coloring, add 2-3 drops and mix until desired color is reached.
- Put frosting into a piping bag and pipe into the indentation of the cookie cup. Top each basket with 3 eggs.
Notes
Keep the cookie cups stored in an airtight container for freshness.