Easter Cookie Basket Cups

Easter basket sugar cookie cups blend soft cookie bases with lush frosting and bright candies to make tiny edible Easter baskets. These cute treats use tender cookie "cups" filled with sweet buttercream "grass" and decorated with chocolate egg candies. They're great for Easter parties, spring get-togethers, or fun activities with kids – these adorable desserts are fun to make and even better to eat.

I started making these cookie cups for an Easter get-together when I needed something that worked as both dessert and table decor. Everyone's faces lit up when they found out those cute decorations were actually treats they could eat. What began as a quick shortcut recipe has turned into a yearly tradition that gets everyone from grandparents to little ones working together in the kitchen.

Key Ingredients

• Refrigerated sugar cookie dough: Makes well-shaped, soft cookie cups without any fuss
• Butter: Gives the frosting its creamy taste and silky feel
• Powdered sugar: Melts right into the frosting for a smooth finish with no sugar grains
• Heavy whipping cream: Makes the frosting extra rich and helps it hold its shape
• Vanilla extract: Brings out the sweetness with its warm flavor
• Chocolate egg candies: Add Easter colors and chocolatey goodness

How To Make Them

Form The Cookie Cups:

Heat your oven to 350°F (175°C) and spray a 12-cup muffin tin really well with cooking spray. Don't skimp on the spray – it'll help your cups come out easily later. Take one 16-ounce pack of refrigerated sugar cookie dough and split it into 12 equal pieces. Put one piece in each muffin cup and gently press down to make a flat bottom.

Cook And Mold:

Stick the dough in your hot oven for 10-14 minutes, keeping an eye out for light golden edges. Times change based on your oven, so start checking after 10 minutes. Right when you take them out, grab a shot glass, small spice jar, or something round and push down in the middle of each cookie. This makes the "basket" shape and leaves room for your frosting and candy eggs.

Let Them Set:

Leave the cookie cups in the tin for about a 10-minute rest. This quick break lets them firm up enough to keep their shape but they'll still be soft enough to take out without breaking. After those 10 minutes, slide a butter knife around each cup to loosen the edges, then carefully lift them out onto a cooling rack. Let them cool all the way before you fill them so your frosting doesn't turn runny.

Mix Your Frosting:

While your cookies cool down, make the frosting by beating 1 cup (2 sticks) of soft salted butter in a big bowl until it looks fluffy, around 2-3 minutes. Slowly mix in 3 cups of powdered sugar, starting on low speed so you don't end up covered in sugar, then turn it up once it's mixed in. Pour in 2 tablespoons of heavy cream and 1 teaspoon of vanilla, then beat everything until it's smooth and fluffy, about 2 more minutes.

Put Your Baskets Together:

Once your cookie cups are totally cool, put your frosting in a piping bag with a grass tip to make it look like realistic basket filling, or just use a plastic bag with the corner cut off for a simpler look. Squeeze the frosting into each cookie cup, filling the hollow you made earlier. Place a few chocolate egg candies on top of each one, arranging them like eggs in a nest. If you want, you can sprinkle a little extra powdered sugar on top as a finishing touch.

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My grandma always told me that the best Easter treats should be both fun and tasty, and these cookie cups hit both marks perfectly. The first time I tried making them, I got impatient and tried to take them out too soon – half of them fell apart. I learned that waiting during the cooling step makes all the difference for perfect little baskets. Sometimes the easiest lessons turn out to be the most important for cooking success.

Ways To Serve

Set them up on a tiered plate stand to wow guests at your Easter party. Put one at each place setting as an edible name card for holiday dinners. Pair them with spring drinks like lavender lemonade or strawberry punch. Make a dessert spread with these as the star surrounded by fresh berries and light-colored macarons.

Keeping Them Fresh

Keep your finished cookie cups in a sealed container at room temperature for up to 3 days. If you need them to last longer, store the unfrosted cookie cups in a sealed container for up to a week, then add the frosting and decorations just before serving. Don't try to freeze them once they're put together – the frosting gets weird when it thaws out.

Fun Twists To Try

• Dark Chocolate Baskets: Swap in chocolate cookie dough instead of sugar cookie for a rich chocolate base.
• Shredded Coconut Grass: Fold shredded coconut into green-tinted frosting for a more realistic grass look.
• Rainbow Filling: Split your frosting into several portions and color each one with different pastel food dyes.
• New Flavors: Try adding lemon, almond, or coconut flavoring to your frosting for something different.

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I've brought these Easter basket sugar cookie cups to tons of spring parties, family dinners, and school events. Their real charm comes from mixing the fun of Easter traditions with the warmth of homemade cookies. The mix of textures – soft cookie, creamy frosting, and crunchy candy – makes for a perfect bite that everyone from little kids to grandparents loves, which is why they're always a hit at any Easter celebration.

Frequently Asked Questions

→ Can I swap out store-bought dough for homemade?

Of course! Any sugar cookie dough recipe that holds its shape well will do the trick. Just form the dough into 1.5-tablespoon balls for consistent cookie cups.

→ How do I make them look more like baskets?

Tint frosting green for grass-like looks, or use a grass piping tip to enhance the basket effect. Adding licorice as handles can also complete the basket style!

→ How far ahead can I prepare them?

Bake the cookie cups 2-3 days before and store in an airtight container at room temp. Once decorated, they’re best eaten within a day but can stay fresh in the fridge for up to three days.

→ Why did my cookie cups puff up in the oven?

They likely needed more time to bake before making the indent. Press the middle gently again while still warm but a little firm. A deeper first impression might also help.

→ What kind of candies can I use for decoration?

Try mini M&Ms, chocolate eggs, jelly beans, or even small chocolate bunnies. Green-tinted coconut or crumbled cookies also add a unique touch!