Easter Basket Sugar Cookie Cups (Print Version)
# Ingredients:
→ Cookie Cups
01 -
1 package (16 oz) Pillsbury Sugar Cookie Dough
→ Frosting
02 -
1 cup (2 sticks) salted butter, softened
03 -
3 cups powdered sugar
04 -
2 tablespoons heavy whipping cream
05 -
1 teaspoon vanilla extract
→ Decoration
06 -
2 bags (9 oz each) Hershey's Egg Candies (or similar candies)
# Instructions:
01 -
Preheat your oven to 350°F. Liberally grease a 12-cup muffin tin with cooking spray.
02 -
Separate the pre-made cookie dough into 12 equal sections. Place one section of cookie dough into each well of the muffin tin.
03 -
Bake for 10-14 minutes, or until the edges are lightly golden brown. Be careful not to overbake!
04 -
Immediately after removing the muffin tin from the oven, use a shot glass or the bottom of a spice jar to gently press down the center of each cookie, creating a small indentation for the frosting.
05 -
Let the cookie cups cool in the muffin tin for 10 minutes before carefully transferring them to a cooling rack to cool completely.
06 -
While the cookie cups are cooling, prepare the frosting. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. You can use an electric mixer or a stand mixer for this. Add the heavy whipping cream and vanilla extract and mix until the frosting is smooth and creamy.
07 -
Once the cookie cups are completely cool, fill a piping bag or a zip-top bag with the frosting. Pipe or spread the frosting into the indentation of each cookie cup. Fill the frosting with Hershey's Egg Candies or your choice of Easter candies.
# Notes:
01 -
These cookie cups can be made a day ahead and stored in an airtight container.
02 -
For a homemade version, you can use your favorite sugar cookie recipe instead of pre-made dough.
03 -
Feel free to tint the frosting with food coloring to resemble Easter basket grass.