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
1/2 cup unsalted butter, softened
1/4 cup vegetable shortening
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Green gel food coloring
16 mini chocolate bunnies
1/2 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
