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–+ servings
Easter Basket Sugar Cookie Cups

Easter Basket Sugar Cookie Cups that Kids Will Love

These Easter Basket Sugar Cookie Cups are a delightful treat filled with sweet vanilla buttercream and colorful chocolate egg candies.
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Prep Time 25 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 12 cups
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 package Pillsbury Sugar Cookie Dough Opt for the flat package for easy prep.
  • 1/2 cup Butter Choose salted for richer taste or unsalted for control over sweetness.
For the Buttercream Frosting
  • 3 cups Powdered Sugar Critical for sweetness and stability.
  • 1/2 cup Heavy Whipping Cream Creates a light and fluffy consistency.
  • 1 teaspoon Vanilla Extract Avoid substitutes for best taste.
  • 1/4 teaspoon Salt Only required if using unsalted butter.
For Decoration
  • 1 drop Green Food Coloring Optional to tint frosting.
  • 1 cup Hershey's Egg Candies For festive crunch; can swap for other candies.

Equipment

  • Muffin pans
  • mixing bowl
  • Piping bag or ziplock bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray muffin pans with cooking spray.
  2. Open the cookie dough and place portions into muffin wells, pressing down to fill.
  3. Bake for 10 to 14 minutes until edges are lightly browned.
  4. Use a shot glass to press into the center of each cookie cup to create a well.
  5. Cool the cookie cups in the pan for about 10 minutes before transferring to a wire rack.
  6. In a mixing bowl, combine softened butter, powdered sugar, vanilla extract, and heavy whipping cream; beat until fluffy.
  7. Pipe the buttercream into each cooled cookie cup.
  8. Top with colorful candies for decoration.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 50mgSugar: 14gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Allow cookies to cool completely before frosting to preserve the texture of the buttercream.

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