Nostalgic Appeal
These cookie cups remind me of those joyful childhood memories of hunting for Easter eggs and filling up my basket with colorful treats. The combination of a buttery sugar cookie and sweet buttercream frosting is a classic for a reason, and the addition of Easter candies makes it perfect for spring celebrations. It’s a treat that evokes feelings of warmth, happiness, and those carefree moments enjoying a sweet treat with loved ones.
Homemade Focus
While you could certainly buy pre-made Easter treats, there’s something truly special about making these Easter Basket Sugar Cookie Cups from scratch. You control the quality of the ingredients, and the process of shaping, baking, and decorating the cookie cups is a fun and interactive activity, especially for kids.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of buttery, sweet, and vanilla-flavored cookie with a creamy and rich frosting, complemented by the sweetness of the Easter candies. The sugar cookie base provides a delicate and crumbly texture, the buttercream frosting adds a smooth and creamy sweetness, and the Easter egg candies offer a burst of flavor and a festive touch.
Ingredient Insights
Let’s explore the key ingredients that make these cookie cups so special! We start with [Pillsbury Sugar Cookie Dough, providing a convenient and flavorful base for the cookie cups]. Then comes the [salted butter, powdered sugar, heavy whipping cream, and vanilla extract, creating a rich and creamy buttercream frosting]. And finally, the [Hershey’s Egg Candies or similar Easter candies, adding a festive touch and a burst of sweetness].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a 12-cup muffin tin, a shot glass or spice jar for shaping the cookie cups, a mixing bowl, an electric hand mixer or stand mixer, a piping bag with a large star tip (optional), and measuring cups and spoons.
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 (or similar)
Step-by-Step Instructions
- Prepare the Cookie Cups: Preheat oven to 350°F (177°C). Liberally spray a 12-cup muffin tin with cooking 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. Immediately after baking, use a shot glass or bottom of a spice jar to lightly press the center of the cookies down to form a ‘basket’ or ‘nest’. Let the cookies cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the Buttercream Frosting: In a mixing bowl with an electric hand mixer or stand mixer, beat the butter until fluffy. Add in the powdered sugar, 1 cup at a time, mixing on low speed after each addition. Increase speed to medium after all the powdered sugar has been added and beat for about 1 minute. Add vanilla extract and heavy cream. Beat until desired consistency is reached. If using food coloring, add 2-3 drops (or more) and mix until desired color is reached.
- Fill and Decorate: Put frosting into a piping bag with a large 1A or 2A star tip and pipe the frosting into the indentation of the cookie cup. Top each basket with 3 eggs.
Troubleshooting
- Cookie cups are not holding their shape: Make sure the cookies are not overbaked. You can also try chilling the dough for a bit before baking to help them hold their shape.
- Frosting is too runny: Make sure the butter is at room temperature but not overly soft. Add more powdered sugar to thicken the frosting if needed.
- Frosting is too thick: Add more heavy cream or milk to thin out the frosting.
Tips and Variations
- Use different flavors of cookie dough, such as chocolate chip or peanut butter.
- Add different extracts to the frosting, such as almond extract or peppermint extract.
- Use different colors of frosting and candies to create various designs.
- Drizzle with melted chocolate or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
These Easter Basket Sugar Cookie Cups are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. They’re perfect for Easter baskets, spring gatherings, or any time you want a fun and festive treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cookie cup. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 250-300
- Fat: Approximately 15-18g
- Saturated Fat: Approximately 8-10g
- Cholesterol: Approximately 30-40mg
- Protein: Approximately 2-3g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 1g
- Sugar: Approximately 20-25g
- Sodium: Approximately 150-200mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of cookie dough), adjust the calculations accordingly.
Festive Treats: Easter Basket Sugar Cookie Cups
Description
These Easter Basket Sugar Cookie Cups are a fun and festive treat that’s perfect for Easter baskets and spring gatherings! Learn how to make these adorable cookie cups with our easy-to-follow recipe
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 (or similar
Instructions
- Prepare the Cookie Cups: Preheat oven to 350°F (177°C). Liberally spray a 12-cup muffin tin with cooking 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. Immediately after baking, use a shot glass or bottom of a spice jar to lightly press the center of the cookies down to form a ‘basket’ or ‘nest’. Let the cookies cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the Buttercream Frosting: In a mixing bowl with an electric hand mixer or stand mixer, beat the butter until fluffy. Add in the powdered sugar, 1 cup at a time, mixing on low speed after each addition. Increase speed to medium after all the powdered sugar has been added and beat for about 1 minute. Add vanilla extract and heavy cream. Beat until desired consistency is reached. If using food coloring, add 2-3 drops (or more) and mix until desired color is reached.
- Fill and Decorate: Put frosting into a piping bag with a large 1A or 2A star tip and pipe the frosting into the indentation of the cookie cup. Top each basket with 3 eggs.
Recipe Summary and Q&A
Q: Can I make these cookie cups ahead of time?
A: Yes! You can bake the cookie cups ahead of time and store them in an airtight container at room temperature for up to 3 days. Frost and decorate them when you’re ready to serve.
Q: Can I freeze these cookie cups?
A: Yes, you can freeze them. Bake the cookie cups first, let them cool completely, then wrap them tightly and freeze them. Thaw overnight in the refrigerator before frosting and serving.
Q: Can I use a different type of frosting?
A: Absolutely! You can use your favorite frosting recipe or try a different flavor of frosting, such as cream cheese frosting or chocolate frosting.