Easter Basket Cookie Cups are an adorable and festive treat that brings a fun twist to traditional sugar cookies. These bite-sized desserts feature a soft and chewy sugar cookie base, topped with fluffy green buttercream "grass" and decorated with chocolate bunnies and candy eggs. With their colorful and playful presentation, they make the perfect Easter dessert for kids and adults alike.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 roll Pillsbury Ready To Bake Sugar Cookie Dough
½ cup unsalted butter, softened
¼ cup vegetable shortening
2 cups powdered sugar
2 tablespoon milk
½ teaspoon vanilla extract
Green gel food coloring
16 mini chocolate bunnies
½ cup candy-coated chocolate eggs
8 Twizzlers Pull 'n' Peel Licorice strands
Directions
Preheat the oven to 375°F (190°C).
Grease a silicone mini Bundt pan or a mini muffin pan.
Divide the cookie dough into 16 equal pieces and place each piece into a cavity of the prepared pan.
Place the pan on a baking sheet and bake for 12-14 minutes, or until golden brown.
Allow the cookie cups to cool completely before carefully removing them from the pan.
In a mixing bowl, beat the softened butter and shortening until light and fluffy.
Gradually add the powdered sugar, mixing well.
Add milk and vanilla extract, beating until smooth. Mix in green food coloring to achieve the desired shade.
Fill a pastry bag fitted with a grass tip and pipe the buttercream into each cookie cup.
Insert Twizzlers licorice strands into the frosting to create basket handles.
Place a chocolate bunny in the center of each cookie cup and add candy eggs for decoration.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 14 minutes
Total Time: 29 minutes
Servings: 16 cookie cups
Calories: 435 kcal per serving
Variations
Different Cookie Base: Instead of sugar cookie dough, use chocolate chip or peanut butter cookie dough for a different flavor.
Alternative Buttercream: Swap the vanilla buttercream for chocolate or cream cheese frosting.
Candy Substitutions: Try using jelly beans, mini marshmallows, or pastel sprinkles instead of chocolate eggs.
Fruit Basket Version: Replace the chocolate bunny and candy with fresh fruit like strawberries or blueberries.
Gluten-Free Option: Use a gluten-free sugar cookie dough to make these treats suitable for dietary restrictions.
Storage/Reheating
Storage: Store leftover cookie cups in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week.
Freezing: The undecorated cookie cups can be frozen for up to 2 months. Thaw completely before adding frosting and decorations.
Reheating: These cookie cups don’t need reheating, but if the frosting hardens in the fridge, let them sit at room temperature before serving.
FAQs
How do I prevent the cookie cups from sticking to the pan?
Grease the mini muffin or Bundt pan well with butter or non-stick spray. Using a silicone pan can also make removal easier.
Can I make these cookie cups ahead of time?
Yes! Bake the cookie cups a day or two in advance and store them in an airtight container. Frost and decorate them just before serving for the best texture.
What if I don’t have a grass piping tip?
If you don’t have a grass tip, you can simply spread the green frosting with a knife or use a star tip to create a textured effect.
Can I use homemade sugar cookie dough instead of store-bought?
Absolutely! A homemade sugar cookie dough will work just as well—just be sure to portion it evenly to fit in the muffin pan.
How can I make these cookie cups more festive?
Add edible glitter, pastel sprinkles, or a drizzle of white chocolate for an extra festive touch.
Conclusion
Easter Basket Cookie Cups are a fun and delicious way to celebrate the holiday. They’re easy to make, visually appealing, and perfect for sharing with family and friends. Whether making them as a festive treat for a party or a sweet surprise for kids, these little cookie baskets bring joy with every bite. Try them out this Easter and enjoy a treat that’s as cute as it is tasty.
Recipe:
Easter Basket Cookie Cups
- Total Time: 29 minutes
- Yield: 16 cookie cups
- Diet: Vegetarian
Description
Easter Basket Cookie Cups are a fun and festive Easter dessert made with sugar cookie dough, creamy green buttercream, and adorable candy decorations. These bite-sized treats are easy to make and perfect for holiday parties, Easter baskets, or a delightful springtime snack.
Ingredients
1 roll Pillsbury Ready To Bake Sugar Cookie Dough
½ cup unsalted butter, softened
¼ cup vegetable shortening
2 cups powdered sugar
2 tbsp milk
½ tsp vanilla extract
Green gel food coloring
16 mini chocolate bunnies
½ cup candy-coated chocolate eggs
8 Twizzlers Pull 'n' Peel Licorice strands
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a silicone mini Bundt pan or mini muffin pan.
- Divide the cookie dough into 16 equal pieces and place each piece into a cavity of the prepared pan.
- Bake for 12-14 minutes, or until golden. Let cool completely before removing from the pan.
- Prepare the frosting: In a mixing bowl, beat softened butter and shortening until light and fluffy.
- Gradually add powdered sugar, mixing well.
- Add milk and vanilla extract, beating until smooth. Mix in green food coloring to achieve the desired shade.
- Pipe the buttercream into each cookie cup using a pastry bag fitted with a grass tip.
- Insert licorice strands into the frosting to create basket handles.
- Decorate with a mini chocolate bunny in the center and candy eggs around it.
Notes
For a homemade sugar cookie dough option, prepare your favorite sugar cookie recipe and portion it into the mini muffin pan.
Store cookie cups in an airtight container at room temperature for up to 3 days.
If Twizzlers licorice is too stiff, microwave for a few seconds to soften before shaping into handles.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 cookie cups
- Calories: 435 kcal
