Easter Basket Sugar Cookie Cups

Easter basket sugar cookie cups combine buttery cookie bases with creamy frosting and colorful candies to create edible miniature Easter baskets. These adorable treats feature tender sugar cookie "baskets" filled with sweet buttercream "grass" and topped with chocolate egg candies. Perfect for Easter celebrations, spring gatherings, or as a festive activity with children, these charming desserts are as delightful to make as they are to eat.

I first made these cookie cups for an Easter brunch when I wanted something that would double as both dessert and table decoration. The delighted expressions when guests realized the cute display pieces were actually edible made them an instant hit. What started as a simple shortcut recipe has become an annual tradition that brings together generations in the kitchen.

Essential Ingredients

• Refrigerated sugar cookie dough: Creates perfectly shaped, tender cookie cups with minimal preparation
• Butter: Provides rich flavor and smooth texture for the frosting
• Powdered sugar: Dissolves completely for silky-smooth frosting without grittiness
• Heavy whipping cream: Adds luxurious richness and proper consistency to the frosting
• Vanilla extract: Enhances the sweetness with warm aromatic notes
• Chocolate egg candies: Add colorful Easter flair and chocolate goodness

Preparation Method

Create The Cookie Cups:

Preheat your oven to 350°F (175°C) and generously coat a standard 12-cup muffin tin with non-stick cooking spray. The thorough greasing is essential for easy removal of the cookie cups after baking. Divide one 16-ounce package of refrigerated sugar cookie dough into 12 equal portions. Place one portion of dough into each cup of the prepared muffin tin, pressing lightly to create an even layer on the bottom.

Bake And Shape:

Bake the cookie dough in the preheated oven for 10-14 minutes, watching carefully for light golden edges. The exact time will vary based on your oven, so begin checking at the 10-minute mark. Immediately upon removing from the oven, use the bottom of a shot glass, spice container, or similar small round object to press down the center of each cookie, creating a well. This depression will form the "basket" shape and provide space for the frosting and candies.

Cool Properly:

Allow the cookie cups to cool in the muffin tin for approximately 10 minutes. This brief cooling period helps them set enough to hold their shape while still being flexible enough to remove without breaking. After this initial cooling, carefully run a thin knife around the edges of each cup to loosen, then gently remove to a wire cooling rack. Allow to cool completely before filling to ensure the frosting doesn't melt.

Prepare The Frosting:

While the cookie cups cool, make the frosting by beating 1 cup (2 sticks) of softened salted butter in a large mixing bowl until light and fluffy, about 2-3 minutes. Gradually add 3 cups of powdered sugar, mixing on low speed initially to prevent a sugar cloud, then increasing to medium-high once incorporated. Add 2 tablespoons of heavy whipping cream and 1 teaspoon of vanilla extract, then beat until smooth and fluffy, about 2 more minutes.

Assemble The Easter Baskets:

Once the cookie cups are completely cooled, transfer the frosting to a piping bag fitted with a grass tip for a realistic basket appearance, or simply use a zip-top bag with a corner snipped off for a more rustic look. Pipe the frosting into each cookie cup, filling the well you created. Top each frosted cup with several chocolate egg candies, arranging them to resemble eggs in a nest. For the finishing touch, dust lightly with additional powdered sugar if desired.

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My grandmother always said that the best Easter treats combine playfulness with deliciousness, and these cookie cups perfectly embody that philosophy. When I first attempted them, I tried to remove the cups while still too warm and several crumbled. Learning to be patient during the cooling process made all the difference in creating perfect little baskets. Sometimes the simplest lessons make the biggest impact on our cooking successes.

Serving Suggestions

Arrange on a tiered stand for an impressive Easter dessert display. Place at individual place settings as edible name cards for holiday meals. Serve alongside spring-themed drinks like lavender lemonade or strawberry punch. Create a dessert board with these as the centerpiece surrounded by fresh berries and pastel-colored macarons.

Storage Wisdom

Store assembled cookie cups in an airtight container at room temperature for up to 3 days. For longer storage, keep unfrosted cookie cups in an airtight container for up to a week, then frost and decorate before serving. These do not freeze well once assembled, as the texture of the frosting changes upon thawing.

Creative Variations

• Chocolate Cookie Baskets: Use chocolate cookie dough instead of sugar cookie dough for a rich chocolate base.
• Coconut Nest: Mix shredded coconut into the frosting and tint it green for a realistic grass appearance.
• Pastel Perfection: Divide the frosting and tint each portion with different pastel food colors for rainbow basket fillings.
• Flavor Twist: Add lemon, almond, or coconut extract to the frosting for a more complex flavor profile.

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I've made these Easter basket sugar cookie cups for countless spring celebrations, family gatherings, and school events. What makes them truly special is how they bring together the joy of Easter traditions with the comfort of freshly baked cookies. The combination of textures—tender cookie, creamy frosting, and chocolate candies—creates a perfect bite that appeals to all ages, making them a standout addition to any Easter celebration.

Frequently Asked Questions

→ Can I use homemade cookie dough instead of store-bought?

Absolutely! Any sugar cookie recipe that's suitable for cookies (not too wet or soft) will work perfectly. Roll the dough into balls of about 1.5 tablespoons each for similar-sized cookie cups.

→ How can I make these cookie cups look more like Easter baskets?

To enhance the basket appearance, add a few drops of green food coloring to the frosting to resemble grass. You can also pipe the frosting using a grass piping tip for a more realistic effect. Some people even add thin strips of licorice over the top as basket handles.

→ How far in advance can I make these cookie cups?

The unfilled cookie cups can be made 2-3 days in advance and stored in an airtight container at room temperature. The assembled cookie cups with frosting are best enjoyed within 24 hours but can be refrigerated for up to 3 days.

→ Why did my cookie cups puff up too much during baking?

If your cookie cups puffed up too much, they were likely a bit underbaked when you made the indentation. Press down again gently when they're still warm but have set a bit more. You can also make a deeper initial impression right after taking them out of the oven.

→ What other candies work well for these Easter baskets?

Many Easter-themed candies work great! Try mini jelly beans, pastel M&Ms, speckled chocolate eggs, or even small chocolate bunnies. You can also use sprinkles, coconut tinted green with food coloring, or crushed cookies for different textures and appearances.