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Easter Basket Sugar Cookie Cups: Sweet and Fun for Everyone

Easter Basket Sugar Cookie Cups are a delightful blend of nostalgia and creativity, perfect for festive gatherings.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Cups
  • 1 package Pillsbury Sugar Cookie Dough Use flat package for easy portioning.
For the Buttercream Frosting
  • 1/2 cup Salted Butter Unsalted can be substituted.
  • 3 cups Powdered Sugar
  • 1/4 cup Heavy Whipping Cream Avoid substitutes.
  • 1 teaspoon Vanilla Extract
  • 1 drop Green Food Coloring Adjust for desired color.
For the Decoration
  • 1 cup Hershey's Egg Candies Alternatives include jelly beans or Cadbury Mini Eggs.

Equipment

  • muffin pans
  • Electric mixer
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two muffin pans with cooking spray.
  2. Portion the Pillsbury Sugar Cookie Dough into individual wells of the prepared muffin pans, about one tablespoon for each cup. Bake for 10-14 minutes until lightly golden.
  3. Allow cookies to cool for a couple of minutes, then use the bottom of a shot glass to create indentations.
  4. Transfer muffin pans to a wire rack to cool completely.
  5. Beat the salted butter until fluffy, then gradually mix in powdered sugar, heavy cream, and vanilla extract until smooth.
  6. Add green food coloring to the buttercream and mix well until evenly colored.
  7. Use a piping bag to pipe the buttercream into each cooled cookie cup.
  8. Decorate each cup with three colorful Hershey's Egg Candies.

Notes

Store unfrosted cookie cups in an airtight container at room temperature for up to one week. Frosted cups should be kept in the fridge for up to three days. For longer storage, freeze unfrosted cookie cups for up to three months.