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–+ servings
holding a sugar cookie cup filled with frosting and Easter egg candies
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5 from 3 votes

Easter Basket Sugar Cookie Cups

These Sugar Cookie Cups are filled with a silky buttercream frosting, then topped with Easter/Spring candies to make a fun and festive Spring dessert!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Easter dessert
Servings: 24 servings
Calories: 209kcal
Author: The Chunky Chef

Ingredients

  • 16 oz package refrigerated "ready to bake" sugar cookie dough the kind that comes in 24 square pieces
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 - 2 Tbsp whole milk
  • food coloring optional
  • Hershey's egg candies or similar Easter/Spring themed candy

Instructions

Make the cookies

  • Preheat oven to 350°F and spray two regular-sized muffin pans with baking spray.
  • Place one square of sugar cookie dough in each well of the muffin pans.
  • Bake for 10-14 minutes (according to package instructions), until lightly browned.
  • Remove from the oven and immediately use a tart stamper, bottom of a shot glass, bottom of a small spice jar, etc, to lightly and slowly press the centers of the cookies down. This creates a small indentation for the frosting.
  • Let the cookie cups cool in the muffin pans for about 5 minutes, then carefully remove to a wire cooling rack, and let cool completely.

Make the frosting

  • In a large mixing bowl, add butter and beat with a hand mixer (or use a stand mixer) on medium speed until butter is light and pale in color, about 2 minutes.
  • Add powdered sugar, one cup at a time, beating on low until all the sugar has been added.
  • Increase mixer speed to medium, beating until fully combined. Beat in vanilla extract and salt.
  • Add 1 Tbsp of milk and continue to beat, adding more milk until desired consistency is reached. Beat for another 2 minutes, until light and fluffy.
  • If using food coloring, add a drop at a time while beating, until the frosting is the color you want.

Assemble

  • Add frosting to piping bag with desired tip (or a plastic bag). Pipe frosting onto cooled cookie cups, then top with candy.

Notes

  1. Recipe makes 24 cookie cups.
  2. Store-bought frosting can also be used to save time.

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 81mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 22g | Vitamin A: 244IU | Calcium: 5mg | Iron: 0.4mg