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Easter Basket Sugar Cookie Cups: A Festive Springtime Delight

These Easter Basket Sugar Cookie Cups are the ultimate treat to bring joy and deliciousness to your Easter celebrations. Made with buttery sugar cookie dough, rich vanilla buttercream, and colorful chocolate eggs, these miniature baskets are as adorable as they are tasty! Perfect for kids and adults alike, they offer a delightful mix of crisp, creamy, and crunchy textures in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookie cups
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Sugar Cookie Cups
  • 1 roll pre-made sugar cookie dough or homemade
  • Non-stick cooking spray
For the Vanilla Buttercream
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Green food coloring
For Toppings
  • Hershey’s Egg Candies or Mini Cadbury Eggs
  • Jelly beans Reese’s eggs, or pastel M&M’s (optional)
  • Festive sprinkles

Method
 

  1. Prepare and Bake the Cookie Cups
  2. Preheat oven to 350°F (175°C) and grease a mini muffin tin with non-stick spray.
  3. Roll the sugar cookie dough into small balls and press them into the muffin tin cavities, shaping them into cup-like forms.
  4. Bake for 10-12 minutes or until lightly golden.
  5. Remove from the oven and, while still warm, gently press the centers with a spoon to create a basket shape. Allow to cool completely.
2. Make the Vanilla Buttercream
  1. In a bowl, beat butter until smooth and creamy.
  2. Gradually add powdered sugar, mixing well.
  3. Pour in heavy cream and vanilla extract, beating until light and fluffy.
  4. Add green food coloring and mix until evenly tinted.
3. Decorate the Cookie Cups
  1. Pipe the green buttercream into each cooled cookie cup to resemble grass.
  2. Place a few chocolate eggs on top of the frosting.
  3. Sprinkle with festive decorations for extra flair.

Notes

Prepare and Bake the Cookie Cups

  1. Preheat oven to 350°F (175°C) and grease a mini muffin tin with non-stick spray.
  2. Roll the sugar cookie dough into small balls and press them into the muffin tin cavities, shaping them into cup-like forms.
  3. Bake for 10-12 minutes or until lightly golden.
  4. Remove from the oven and, while still warm, gently press the centers with a spoon to create a basket shape. Allow to cool completely.

2. Make the Vanilla Buttercream

  1. In a bowl, beat butter until smooth and creamy.
  2. Gradually add powdered sugar, mixing well.
  3. Pour in heavy cream and vanilla extract, beating until light and fluffy.
  4. Add green food coloring and mix until evenly tinted.

3. Decorate the Cookie Cups

  1. Pipe the green buttercream into each cooled cookie cup to resemble grass.
  2. Place a few chocolate eggs on top of the frosting.
  3. Sprinkle with festive decorations for extra flair.