Description
Festive and fun Easter basket cookies made with sugar cookie dough, coconut grass, and candy eggs. Perfect for spring celebrations and kid-friendly baking.
Ingredients
Units
Scale
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 1 cup sweetened shredded coconut
- 2 drops green food coloring
- 1 cup vanilla frosting
- 1 cup assorted mini candy eggs (like chocolate eggs or jelly beans)
- 12 small paper cupcake liners or silicone molds
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper cupcake liners or use silicone molds.
- Cut sugar cookie dough into 12 equal pieces and press each piece into the bottom and up the sides of the liners to form a cup shape.
- Bake for 10–12 minutes or until edges are golden. Remove from oven and use a spoon to gently press down the centers. Cool completely.
- In a small bowl, combine shredded coconut and green food coloring. Mix until coconut is evenly tinted green.
- Once cookies are cool, pipe or spoon frosting into each cookie cup.
- Top with green coconut to resemble grass, then place a few candy eggs in the center of each.
- Optional: Add a small licorice piece or candy handle to create a basket effect.
- Serve and enjoy!
Notes
- Use store-bought or homemade sugar cookie dough.
- Get creative with candy decorations like marshmallow chicks or bunny gummies.
- Best enjoyed within 2-3 days for optimal freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg