Easter Cookie Basket Cups (Print Version)
# Ingredients:
→ Cookie Cups
01 -
16 oz pack of Pillsbury Sugar Cookie Dough
→ Frosting
02 -
2 sticks (1 cup) of softened salted butter
03 -
3 cups of powdered sugar
04 -
2 tbsp of heavy cream
05 -
1 tsp vanilla extract
→ Decoration
06 -
Two 9-oz bags of Hershey's Egg Candies (or similar candies)
# Instructions:
01 -
Set your oven to 350°F and coat a 12-cup muffin pan generously with non-stick spray.
02 -
Break the cookie dough into 12 pieces. Put one piece into each muffin cup.
03 -
Cook the dough for 10 to 14 minutes. Pull them out when the edges are lightly browned, but don’t let them overcook!
04 -
Take the muffin pan out of the oven, and right away, press the center of each cookie down with the flat end of a shot glass or spice jar to make a small dip.
05 -
Leave the cookies in the muffin pan to cool for about 10 minutes. Then carefully move them to a cooling rack until they’re fully cooled.
06 -
As the cookie cups cool, blend the butter and powdered sugar in a large bowl until it’s fluffy and smooth. Add in the heavy cream and vanilla and mix until creamy. An electric or stand mixer works great for this.
07 -
Make sure the cookie cups are totally cool. Fill a piping or zip-top bag with frosting and pipe or spread it into the center of each cookie. Top with Hershey's Eggs or any fun Easter candy you like.
# Notes:
01 -
Store the cookie cups in an airtight container if you're making them the night before.
02 -
Feel free to swap the pre-made dough with your go-to sugar cookie recipe if you'd rather make them from scratch.
03 -
Use food dye to give the frosting a green, grassy vibe for an Easter theme.