These Easter Basket Sugar Cookie Cups are adorable, festive, and perfect for spring celebrations! Featuring soft sugar cookie cups filled with creamy frosting and topped with Easter candies, they’re fun to make and even more fun to eat.
Perfect for Easter parties, dessert tables, or a kid-friendly baking activity, these easy-to-make cookie cups will be the highlight of your holiday!
Ingredients for Easter Basket Sugar Cookie Cups
For the Sugar Cookie Cups:
- 1 package (16.5 oz) refrigerated sugar cookie dough (or homemade)
- ¼ cup all-purpose flour (if using store-bought dough)
the Frosting Filling:
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
- Green gel food coloring
the Easter Decorations:
- 1 cup shredded coconut (for “grass”)
- Green food coloring
- Mini chocolate eggs, jelly beans, or pastel M&M’s
- Licorice ropes or sour straws (for basket handles)
Kitchen Equipment Needed
- Mini muffin tin
- Hand or stand mixer
- Mixing bowls
- Piping bag or zip-top bag
- Cooling rack
Step-by-Step Instructions
1. Prepare the Cookie Cups
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, mix sugar cookie dough with flour (this helps prevent spreading).
- Roll dough into 1-inch balls and place in each mini muffin cup.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Immediately press the center of each cookie with a small spoon or the back of a measuring cup to create a cup shape.
- Let cool completely in the tin before removing.
2. Make the Frosting
- In a mixing bowl, beat butter until smooth and creamy.
- Gradually add powdered sugar, heavy cream, and vanilla extract, beating until fluffy.
- Mix in green gel food coloring to achieve a vibrant “grass” color.
3. Assemble the Cookie Cups
- Pipe or spoon green frosting into each cookie cup.
- Toss shredded coconut with a few drops of green food coloring and sprinkle on top to resemble grass.
- Add mini chocolate eggs, jelly beans, or pastel M&M’s.
4. Add Basket Handles (Optional)
- Cut licorice ropes or sour straws into 3-inch strips.
- Gently press each end into the cookie cup to form a basket handle.
5. Serve & Enjoy!
- Let set for 10-15 minutes before serving.
- Arrange on a festive platter and enjoy these adorable Easter treats!
Expert Tips for the Best Easter Basket Cookie Cups
Chill the dough before baking – Helps prevent spreading.
Use gel food coloring – It gives a more vibrant color without altering consistency.
Make them ahead – Cookie cups can be baked 1-2 days in advance and filled before serving.
Common Mistakes to Avoid
Not pressing the cookie cups immediately after baking – They need to be shaped while warm.
Overfilling with frosting – A little goes a long way, especially with decorations on top.
Using too much liquid in frosting – Start with 1 tablespoon of cream/milk, then add more if needed.
Serving and Presentation Ideas
- Arrange on a pastel-colored serving tray for a festive look.
- Serve with a side of fresh fruit or chocolate-covered strawberries.
- Wrap in clear treat bags with ribbons for gifting!
How to Store & Make Ahead
Storage:
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Make Ahead:
- Bake cookie cups and store them unfilled for up to 2 days.
- Decorate just before serving for the freshest look.
Freezing:
- Freeze baked cookie cups without frosting for up to 2 months.
- Thaw at room temperature and decorate before serving.
Variations and Substitutions
- Use chocolate cookie dough for a double chocolate twist.
- Try different fillings like Nutella, lemon curd, or cream cheese frosting.
- Make gluten-free by using a 1:1 gluten-free flour blend in homemade dough.
What to Serve with Easter Basket Sugar Cookie Cups
- A scoop of vanilla ice cream for extra indulgence.
- Hot cocoa or a pastel-colored Easter milkshake.
- Easter-themed cupcakes or bunny-shaped cookies for a full dessert spread.
Frequently Asked Questions (FAQ)
Can I use store-bought frosting?
Yes! Pre-made vanilla frosting works if you’re short on time.
Can I make these in a regular muffin tin?
Yes, but the cookie cups will be larger. Adjust baking time to 12-14 minutes.
What if I don’t have licorice for handles?
Use pipe cleaners, pretzel rods, or skip the handles entirely—they’ll still be adorable!
Conclusion
These Easter Basket Sugar Cookie Cups are adorable, fun, and incredibly delicious, making them the perfect festive treat for spring! With buttery cookie cups, creamy frosting, and colorful candy toppings, they’re easy to make and guaranteed to be a holiday hit.
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more fun holiday baking ideas!
Calories Per Serving
Approximate Calories: 220 kcal per cookie cup (based on 12 servings).
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Serves: 12
Print
Easter Basket Sugar Cookie Cups – Cute, Fun & Delicious!
- Total Time: 30
- Yield: 12 1x
Description
These Easter Basket Sugar Cookie Cups are soft, festive, and topped with creamy frosting and Easter candies. The perfect spring treat!
Ingredients
For the Sugar Cookie Cups:
- 1 package (16.5 oz) refrigerated sugar cookie dough (or homemade)
- ¼ cup all-purpose flour (if using store-bought dough)
For the Frosting Filling:
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tablespoon heavy cream or milk
- 1 teaspoon vanilla extract
- Green gel food coloring
For the Easter Decorations:
- 1 cup shredded coconut (for “grass”)
- Green food coloring
- Mini chocolate eggs, jelly beans, or pastel M&M’s
- Licorice ropes or sour straws (for basket handles)
Instructions
1. Prepare the Cookie Cups
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, mix sugar cookie dough with flour (this helps prevent spreading).
- Roll dough into 1-inch balls and place in each mini muffin cup.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Immediately press the center of each cookie with a small spoon or the back of a measuring cup to create a cup shape.
- Let cool completely in the tin before removing.
2. Make the Frosting
- In a mixing bowl, beat butter until smooth and creamy.
- Gradually add powdered sugar, heavy cream, and vanilla extract, beating until fluffy.
- Mix in green gel food coloring to achieve a vibrant “grass” color.
3. Assemble the Cookie Cups
- Pipe or spoon green frosting into each cookie cup.
- Toss shredded coconut with a few drops of green food coloring and sprinkle on top to resemble grass.
- Add mini chocolate eggs, jelly beans, or pastel M&M’s.
4. Add Basket Handles (Optional)
- Cut licorice ropes or sour straws into 3-inch strips.
- Gently press each end into the cookie cup to form a basket handle.
5. Serve & Enjoy!
- Let set for 10-15 minutes before serving.
- Arrange on a festive platter and enjoy these adorable Easter treats!
Notes
✔ Chill the dough before baking – Helps prevent spreading.
✔ Use gel food coloring – It gives a more vibrant color without altering consistency.
✔ Make them ahead – Cookie cups can be baked 1-2 days in advance and filled before serving.
- Prep Time: 15
- Cook Time: 12
- Category: DESSERT
- Cuisine: AMERICAN
Nutrition
- Serving Size: 12
- Calories: 220
