Easter Basket Sugar Cookie Cups

Imagine biting into a buttery, soft Easter Basket Sugar Cookie Cup that cradles a swirl of velvety buttercream frosting, topped with colorful chocolate eggs. These adorable treats combine the nostalgic flavor of classic sugar cookies with the festive spirit of Easter celebrations. The contrast between the slightly crisp edges and tender centers of the Easter Basket Sugar Cookie Cups creates a perfect canvas for the sweet, creamy frosting. You’ll learn how to transform simple store-bought cookie dough into impressive desserts that will be the highlight of your Easter gathering, with easy-to-follow steps that even novice bakers can master.

Why You’ll Love This Recipe

These Easter Basket Sugar Cookie Cups are guaranteed to become a seasonal favorite for several compelling reasons. First, they offer incredible visual appeal with minimal effort – their basket shape and colorful egg toppings create an Instagram-worthy dessert that looks like you spent hours in the kitchen.

The textural contrast is what makes these treats truly special. Each bite begins with the tender yet structured cookie cup that gives way to the silky-smooth buttercream frosting, finished with the satisfying crunch of chocolate candy eggs. This harmony of textures creates a delightful sensory experience.

Best of all, these festive treats require no advanced baking skills or special equipment. By using pre-made cookie dough, you’ll save valuable time while still creating homemade-looking desserts. The simple pressing technique to create the basket shape works every time, making this a foolproof recipe for Easter entertaining or a fun baking project with kids during the spring holiday season.

Ingredients List for the Easter Basket Sugar Cookie Cups

These ingredients combine the convenience of store-bought cookie dough with homemade buttercream frosting for a perfect balance of ease and fresh flavor. The colorful chocolate eggs add the festive Easter touch that makes these cookie cups so special.

1 package (16 oz) Pillsbury Sugar Cookie Dough (see note)

• 1 cup (2 sticks) salted butter
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 2 bags (9 oz each) Hershey’s Egg Candies (or something similar)

Pro Tips

To ensure your Easter Basket Sugar Cookie Cups turn out perfectly every time, keep these three critical techniques in mind:

First, don’t skip the generous cooking spray application. These cookie cups can stick stubbornly to the muffin tin if not properly greased. For foolproof removal, use a baking spray that combines cooking spray with flour, or take the extra step of greasing and lightly flouring each cavity.

Second, timing is crucial when creating the indentation in your cookie cups. You must press down immediately after removing them from the oven while they’re still hot and pliable. Wait even a few minutes, and the cookies will set, making it impossible to form the basket shape without cracking them. Keep your pressing tool (shot glass or spice jar bottom) nearby before the cookies come out of the oven.

Finally, achieve professional-looking frosting by allowing your butter to soften properly at room temperature for at least 30 minutes before beating. Cold butter won’t incorporate air properly, resulting in a dense, rather than fluffy, frosting. The butter should yield slightly to finger pressure but not be so soft that it’s melting or losing shape.

Instructions

Step 1: Preheat oven to 350° F. Liberally spray a 12-cup muffin tin with cooking spray or baking spray (cooking spray + flour).

Step 2: Separate the premade cookie dough and put one section into each well in the muffin pan.

Step 3: Cook for 10-14 minutes until very lightly browned.
(It’s best to not over-cook, set the timer for the lowest time, and go from there.)

Step 4: Immediately after baking, use a shot glass or bottom of a spice jar, to lightly and slowly press the center of the cookies down to form a ‘basket’ or ‘nest’. This will create a small indentation for the frosting.

Step 5: Let the cookies cool in the pan for 10 minutes. Carefully remove them by using a butter knife to help lift them and remove them from the wells. Transfer to a cooling rack so they can cool completely.

Step 6: Buttercream Frosting
In a mixing bowl with an electric hand mixer or you can use a stand mixer, beat the butter until it’s fluffy and lighter in color. About 2 minutes.

Step 7: Add in the powdered sugar, 1 cup at a time, mixing on low speed after each addition.

Step 8: Increase speed to medium after all the powdered sugar has been added, and beat for about 1 minute until combined and fluffy.

Step 9: Add vanilla extract and heavy cream. Beat until desired consistency is reached. Add more milk or more powdered sugar depending on if you want it thinner or thicker texture.
(If using anything other than heavy cream in the frosting, start at 1 tablespoon and go from there. You won’t need as much milk if using a lower-fat milk than heavy cream.)

Step 10: If using food coloring, add 2-3 drops (or more), and mix until desired color is reached.

Step 11: Put frosting into a piping bag with a large 1A or 2A star tip and pipe the frosting into the indentation of the cookie cup. Top each basket with 3 eggs.
(If you don’t have the piping supplies, simply put the frosting into a Ziploc bag, snip off one of the bottom corners and pipe it on that way into each sugar cookie cup.)

Variations

Create your own unique twist on these Easter Basket Sugar Cookie Cups with these popular variations. For a chocolate lover’s version, use chocolate chip cookie dough instead of sugar cookie dough and add a tablespoon of cocoa powder to your buttercream frosting. The rich chocolate flavor pairs beautifully with the candy eggs and creates an eye-catching contrast.

For a spring-inspired alternative, add 1 teaspoon of lemon or orange zest to your buttercream frosting along with a tablespoon of fresh citrus juice. This bright, citrusy flavor complements the sweet cookie cups perfectly and adds a refreshing dimension to the dessert. You can also tint the frosting pale yellow or orange to enhance the citrus theme.

Those following a gluten-free diet can easily adapt this recipe using pre-made gluten-free sugar cookie dough, which is now available at many grocery stores. The technique works exactly the same, resulting in Easter treats everyone can enjoy.

Storage and Serving

These Easter Basket Sugar Cookie Cups stay fresh when stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week, but allow them to come to room temperature before serving for the best texture and flavor. If you need to make them further in advance, you can freeze the unfrosted cookie cups for up to 1 month; simply thaw completely before adding the buttercream and candies.

For an elevated dessert presentation, serve these cookie cups on a tiered cake stand lined with artificial Easter grass, creating a showstopping centerpiece for your holiday table. Alternatively, place individual Easter Basket Sugar Cookie Cups on small dessert plates with a dollop of whipped cream on the side and a fresh mint leaf for a restaurant-worthy finish.

These treats also make charming edible gifts – package two or three in a cellophane bag tied with pastel ribbon for teachers, neighbors, or hostess gifts during the Easter season.

FAQs

Can I make these Easter Basket Sugar Cookie Cups from scratch instead of using pre-made dough?
Absolutely! Use your favorite sugar cookie recipe that yields about 16 ounces of dough. Just ensure the dough is firm enough to hold its shape when baked in a muffin tin.

Why did my cookie cups crack when I pressed the centers down?
This typically happens if the cookies cooled too much before pressing. Remember to press immediately after removing from the oven while the cookies are still very hot and pliable.

Can I make these ahead of time for a party?
Yes! Prepare the cookie cups up to 3 days in advance. For the freshest taste, you can store the unfrosted cups in an airtight container, then add the frosting and candy eggs a few hours before serving.

What can I use instead of heavy cream for the frosting?
Milk or half-and-half work well as substitutes, though you’ll need less (start with 1 tablespoon). For a dairy-free option, coconut cream provides a similar richness to heavy cream.

My frosting is too runny. How do I fix it?
Gradually add more powdered sugar, 1/4 cup at a time, until you reach the desired consistency. If it becomes too sweet, balance the flavor with a tiny pinch of salt.

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