Festive Treats: Easter Basket Sugar Cookie Cups
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
Scale
- 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.