Why You’ll Love This Recipe
Easter Basket Cookie Cups are festive, fun-to-make treats that combine the chewy goodness of sugar cookies with colorful candy decorations to resemble mini Easter baskets. Perfect for spring celebrations, these delightful cookie cups are a hit with kids and adults alike. With a soft cookie base, a creamy center, and a cheerful candy topping, they make an ideal dessert for Easter gatherings or school parties.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sugar cookie dough (homemade or store-bought)buttercream frosting or vanilla icinggreen food coloringshredded coconypastel-colored candy eggs or jelly beanslicorice ropes or pretzel sticks (for basket handles)
directions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
Portion out the sugar cookie dough and press into each cup of the muffin tin, shaping it to create a small well in the center.
Bake for 10-12 minutes, or until the edges are golden. The centers will puff up—use the back of a spoon to gently press them down again while warm.
Allow the cookie cups to cool completely in the tin before removing.
Tint shredded coconut green using a few drops of green food coloring and mix until it resembles Easter grass.
Pipe or spoon a small amount of frosting into the center of each cookie cup.
Top with green coconut, then add a few candy eggs or jelly beans.
Cut licorice or pretzel sticks into curved shapes and insert them into the sides of each cup to form handles.
Servings and timing
This recipe yields approximately 24 cookie cups.Preparation time: 15 minutesBaking time: 10-12 minutesDecorating time: 20 minutesTotal time: 45-50 minutes
Variations
Use chocolate cookie dough for a different flavor and color contrast.
Fill the cups with chocolate ganache instead of frosting for a richer treat.
Try different candies like mini marshmallows or chocolate chicks for decoration.
Add a hint of lemon zest to the dough for a springtime citrus twist.
Use tinted white chocolate instead of frosting for a glossy finish.
storage/reheating
Store Easter Basket Cookie Cups in an airtight container at room temperature for up to 3 days.For longer freshness, refrigerate for up to a week.Decorated cups are best enjoyed fresh but can be made a day in advance.
FAQs
Can I use homemade cookie dough?
Yes, any sugar cookie dough will work, as long as it holds shape while baking.
What can I use instead of coconut?
You can skip the coconut or use green-tinted frosting piped to resemble grass.
How do I keep the handles from falling out?
Insert them gently and ensure the cookie has cooled fully; soft pretzel sticks may work better than licorice.
Are these good for kids to help make?
Absolutely! Kids love decorating and choosing their favorite candies.
Can I freeze these cookie cups?
Yes, freeze undecorated cookie cups for up to 2 months. Decorate after thawing.
What if I don’t have a mini muffin tin?
You can make larger versions in a regular muffin tin, adjusting baking time accordingly.
Do I have to use food coloring?
No, it’s optional—you can leave the coconut white or skip it entirely.
Can I make these dairy-free?
Use dairy-free cookie dough and frosting, and check candy ingredients for allergens.
Conclusion
Easter Basket Cookie Cups bring springtime charm to your dessert table with their adorable design and delicious flavor. Easy to customize and fun to assemble, they’re a sweet way to celebrate Easter with loved ones. Whether you make them as a family activity or a party treat, these cookie cups are sure to delight and impress.
Print
Easter Basket Cookie Cups
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easter Basket Cookie Cups are adorable and festive treats made with sugar cookie dough shaped into cups and filled with colorful candy to resemble mini Easter baskets.
Ingredients
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 1 cup butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Green food coloring
- 1 cup shredded coconut (optional, for ‘grass’)
- Assorted Easter candies (jelly beans, mini chocolate eggs, etc.)
- Licorice strings or candy ropes (for basket handles)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
- Divide sugar cookie dough into 24 pieces and press each piece into the mini muffin cups, shaping them into a cup form.
- Bake for 10–12 minutes or until edges are golden. Remove from oven and use the back of a spoon to gently press down the centers to maintain the cup shape. Let cool completely in the tin.
- In a large bowl, beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla extract until smooth and fluffy. Add green food coloring and mix until the desired shade is achieved.
- If using coconut for grass, mix shredded coconut with a few drops of green food coloring in a plastic bag until evenly colored.
- Remove cookie cups from the tin. Pipe or spoon green frosting into each cup.
- Top with green coconut or pipe grass-like texture using a grass tip. Add Easter candies on top.
- Insert licorice strings or candy ropes into each side of the cookie cup to form a basket handle.
- Serve and enjoy your festive Easter treats!
Notes
- Use a piping bag with a grass tip for a realistic grassy effect.
- Let the cookie cups cool completely before decorating.
- Customize with your favorite Easter candies or sprinkles.