Description
Delightful sugar cookie cups designed to resemble Easter baskets, filled with creamy frosting and topped with colorful candy eggs.
Ingredients
Scale
- 1 package (16 oz) Pillsbury Sugar Cookie Dough
- 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
- Preheat oven to 350° F and spray a 12-cup muffin tin with cooking spray.
- Separate the cookie dough and place one section into each muffin pan well.
- Bake for 10-14 minutes until lightly browned, avoiding overcooking.
- Immediately press the center of the cookies down using a shot glass or the bottom of a spice jar to form a ‘basket’.
- Let cool in the pan for 10 minutes before carefully removing with a butter knife and transferring to a cooling rack.
- To make the frosting, beat the butter until fluffy, then gradually add powdered sugar, mixing on low.
- Increase speed to medium and beat in the vanilla and heavy cream until desired consistency is achieved.
- Add food coloring if desired and mix to reach the desired color.
- Pipe frosting into the center of each cookie cup and top with 3 egg candies.
Notes
- For best results, set the timer for the lowest baking time and check frequently.
- If you don’t have piping supplies, use a Ziploc bag to pipe the frosting.
- Adjust the thickness of frosting by varying the amount of cream or powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg