Description
Easter Basket Sugar Cookie Cups are soft sugar cookie cups baked in a muffin pan, filled with fluffy vanilla buttercream frosting, and topped with colorful candy eggs to look like adorable miniature Easter baskets.
Ingredients
Units
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 candy eggs
Instructions
- Preheat the oven to 350°F (175°C)
- Generously spray a 12 cup muffin tin with cooking spray
- Place one piece of sugar cookie dough into each muffin cup
- Bake for 10 to 14 minutes until the edges are lightly golden
- Immediately press the center of each cookie with the bottom of a shot glass to create a cup shape
- Let the cookies cool in the pan for 10 minutes
- Carefully remove cookie cups and transfer to a cooling rack to cool completely
- Beat butter in a mixing bowl for about 2 minutes until fluffy
- Add powdered sugar one cup at a time mixing on low speed
- Increase speed and beat for 1 minute until light and fluffy
- Add vanilla extract and heavy cream then beat until smooth and creamy
- Transfer frosting to a piping bag and pipe into the center of each cookie cup
- Top each cookie cup with three candy eggs to resemble a small Easter basket
Notes
Press the cookie centers immediately after baking while still soft. Store cookie cups in an airtight container in the refrigerator for up to 4 days. The cookie bases can also be frozen without frosting for up to 2 months.
