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–+ servings
Easter Basket Sugar Cookie Cups

Easter Basket Sugar Cookie Cups That Brighten Your Holiday

Easter Basket Sugar Cookie Cups are whimsical desserts that capture the spirit of the season and bring joy to gatherings.
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Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 20 minutes
Total Time 1 hour 4 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 package Pillsbury Sugar Cookie Dough opt for the flat package for easy portioning
For the Buttercream Frosting
  • 1 cup Salted Butter can use unsalted if preferred
  • 3 cups Powdered Sugar avoid substitutions for best texture
  • 2 tablespoons Heavy Whipping Cream creates a creamy frosting
  • 1 teaspoon Vanilla Extract imitation vanilla can be used in a pinch
  • Green Food Coloring tints frosting to mimic grass
For the Decoration
  • 2 bags Hershey's Egg Candies 9 oz each; jelly beans or Cadbury Mini Eggs can be alternatives

Equipment

  • Muffin tins
  • Mixing bowl
  • piping bag

Method
 

Step-by-Step Instructions for Easter Basket Sugar Cookie Cups
  1. Preheat your oven to 350°F (175°C). Spray two 12-cup muffin tins generously with cooking spray.
  2. Press Pillsbury Sugar Cookie Dough into each muffin well to form a cup shape. Bake for 10-14 minutes until edges turn golden brown.
  3. Remove muffin tins from the oven, cool for a couple of minutes, then press the bottom of a shot glass into the center of each cup to form the basket shape.
  4. Transfer cookie cups to a cooling rack. Allow to cool completely for at least 20 minutes.
  5. Beat 1 cup of softened salted butter in a mixing bowl until fluffy. Gradually add 3 cups of powdered sugar, mix well, then add 2 tablespoons of heavy whipping cream and 1 teaspoon of vanilla extract. Continue to beat until creamy.
  6. Add green food coloring to your buttercream frosting, mixing until you achieve the desired shade of green.
  7. Fill each cooled cookie cup with the green buttercream frosting using a piping bag.
  8. Top each frosted cup with three Hershey's Egg Candies, arranging them playfully on the frosting.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 32gProtein: 1gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 100mgPotassium: 30mgSugar: 18gVitamin A: 250IUCalcium: 10mgIron: 0.5mg

Notes

These cookie cups store well and remain fresh for days. If you have leftovers, store the unfrosted cups in an airtight container for up to a week.

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