Description
Looking for a fun Easter treat? Try these Easter Basket Sugar Cookie Cups! Discover a delightful recipe now.
Ingredients
Scale
- 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)
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.)
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg