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Easter Basket Sugar Cookie Cups

Easter Basket Sugar Cookie Cups: A Sweet Spring Surprise

These Easter Basket Sugar Cookie Cups are a delightful treat that combines a crisp cookie base, luscious buttercream, and vibrant candy eggs, perfect for any spring gathering.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 20 minutes
Total Time 54 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 package Pillsbury Sugar Cookie Dough
For the Buttercream Frosting
  • 1/2 cup Salted Butter softened
  • 2 cups Powdered Sugar
  • 1/4 cup Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
For the Topping
  • 1 cup Hershey's Egg Candies or any egg-shaped candies

Equipment

  • Muffin pans
  • Mixing Bowl
  • piping bag
  • Shot glass

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C), and spray two muffin pans with cooking spray.
  2. Divide the Pillsbury Sugar Cookie Dough into portions and press each portion into the muffin molds. Bake for 10-14 minutes until lightly golden brown.
  3. Immediately press an indentation into each cookie cup while they are still warm using the bottom of a shot glass.
  4. Allow the cookie cups to cool completely in the pans for about 15-20 minutes.
  5. In a mixing bowl, beat softened salted butter until light and fluffy, then gradually add powdered sugar, heavy whipping cream, and vanilla until smooth.
  6. Fill a piping bag with the buttercream frosting and pipe it into each cookie cup.
  7. Top each frosted cookie cup with three Hershey's Egg Candies.

Nutrition

Serving: 1cookie cupCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 120mgPotassium: 50mgSugar: 12gVitamin A: 300IUCalcium: 10mgIron: 0.5mg

Notes

Store unfrosted cookie cups in an airtight container at room temperature for up to 1 week, or frosted ones in the fridge for up to 3 days.

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