Get ready to “hop” into Easter with these adorable Easter Basket Sugar Cookie Cups! They’re the perfect combination of cute and delicious, making them a delightful treat for Easter celebrations. I love how these cookie cups combine a buttery sugar cookie base with a creamy frosting and a nest of colorful Easter candies. They’re almost too cute to eat… almost!
These Easter Basket Sugar Cookie Cups are surprisingly easy to make, especially if you use pre-made cookie dough. It’s a fun baking project for the whole family, and the result is a festive treat that’s perfect for Easter baskets, parties, or simply enjoying with a cup of tea or coffee.
Flavor Goal: Imagine a buttery, melt-in-your-mouth sugar cookie shaped like a tiny basket, filled with a sweet and creamy frosting and topped with a colorful assortment of Easter candies. That’s the delightful experience we’re creating!
Ingredient Insights:
- Pillsbury Sugar Cookie Dough: This is our shortcut to deliciousness! Using pre-made dough makes this recipe super easy and convenient.
- Salted Butter: This adds richness and flavor to the frosting. Make sure it’s softened to room temperature for easy mixing.
- Powdered Sugar: This creates a smooth and sweet frosting that’s perfect for piping or spreading.
- Heavy Whipping Cream: This adds a touch of richness and helps create a creamy texture in the frosting.
- Vanilla Extract: A splash of vanilla enhances the overall flavor of the frosting.
- Hershey’s Egg Candies: These colorful candies are perfect for filling our Easter baskets. You can use any similar candies you like.
Essential Equipment:
- 12-cup muffin tin
- Cooking spray
- Shot glass or spice jar
- Mixing bowls
- Electric mixer or stand mixer
- Piping bag or zip-top bag with a small corner snipped off
Ingredients:
- 1 package (16 oz) Pillsbury Sugar Cookie Dough
- 1 cup (2 sticks) salted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 2 bags (9 oz each) Hershey’s Egg Candies (or similar candies)

Step-by-Step Instructions:
- Prepare the Cookie Cups:
- Preheat your oven to 350°F.
- Liberally grease a 12-cup muffin tin with cooking spray.
- Separate the pre-made cookie dough into 12 equal sections.
- Place one section of cookie dough into each well of the muffin tin.
- Bake for 10-14 minutes, or until the edges are lightly golden brown. Be careful not to overbake!
- Immediately after removing the muffin tin from the oven, use a shot glass or the bottom of a spice jar to gently press down the center of each cookie, creating a small indentation for the frosting.
- Let the cookie cups cool in the muffin tin for 10 minutes before carefully transferring them to a cooling rack to cool completely.
- Make the Frosting:
- While the cookie cups are cooling, prepare the frosting.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. You can use an electric mixer or a stand mixer for this.
- Add the heavy whipping cream and vanilla extract and mix until the frosting is smooth and creamy.
- Assemble the Easter Baskets:
- Once the cookie cups are completely cool, fill a piping bag or a zip-top bag with the frosting.
- Pipe or spread the frosting into the indentation of each cookie cup.
- Fill the frosting with Hershey’s Egg Candies or your choice of Easter candies.

Troubleshooting:
- Overbaked Cookie Cups: If your cookie cups are too hard, try reducing the baking time by a minute or two.
- Crumbly Cookie Cups: If your cookie cups are crumbling, make sure you’re not overmixing the dough. You can also try adding a tablespoon or two of flour to the dough.
- Runny Frosting: If your frosting is too runny, add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
Tips and Variations:
- You can use different flavors of cookie dough, such as chocolate chip or peanut butter.
- Get creative with the frosting! Use different colors or flavors to match your Easter theme.
- You can also use different types of candies or sprinkles to decorate your Easter baskets.
Serving Suggestions:
- These Easter Basket Sugar Cookie Cups are perfect for Easter baskets, parties, or simply as a festive treat to enjoy with family and friends.
- They also make a wonderful addition to dessert tables and buffets.
Nutritional Information: (Provide approximate values per cookie cup)
PrintEaster Basket Sugar Cookie Cups: Adorable and Delicious
These adorable Easter Basket Sugar Cookie Cups are the perfect Easter treat! Easy to make with pre-made cookie dough, they’re filled with creamy frosting and colorful candies.
Ingredients
- 1 package (16 oz) Pillsbury Sugar Cookie Dough
- 1 cup (2 sticks) salted butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 2 bags (9 oz each) Hershey’s Egg Candies (or similar candies)
Instructions
-
Prepare the Cookie Cups:
- Preheat your oven to 350°F.
- Liberally grease a 12-cup muffin tin with cooking spray.
- Separate the pre-made cookie dough into 12 equal sections.
- Place one section of cookie dough into each well of the muffin tin.
- Bake for 10-14 minutes, or until the edges are lightly golden brown. Be careful not to overbake!
- Immediately after removing the muffin tin from the oven, use a shot glass or the bottom of a spice jar to gently press down the center of each cookie, creating a small indentation for the frosting.
- Let the cookie cups cool in the muffin tin for 10 minutes before carefully transferring them to a cooling rack to cool completely.
-
Make the Frosting:
- While the cookie cups are cooling, prepare the frosting.
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. You can use an electric mixer or a stand mixer for this.
- Add the heavy whipping cream and vanilla extract and mix until the frosting is smooth and creamy.
-
Assemble the Easter Baskets:
- Once the cookie cups are completely cool, fill a piping bag or a zip-top bag with the frosting.
- Pipe or spread the frosting into the indentation of each cookie cup.
- Fill the frosting with Hershey’s Egg Candies or your choice of Easter candies.
Recipe Summary and Q&A:
- Q: Can I make these cookie cups ahead of time?
- A: Yes, you can bake the cookie cups a day or two in advance and store them in an airtight container at room temperature. Frost and decorate them closer to serving time.
- Q: Can I freeze these cookie cups?
- A: Yes, you can freeze the baked cookie cups for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container. Thaw them at room temperature before frosting and decorating.
These Easter Basket Sugar Cookie Cups are a delightful and festive treat that’s perfect for Easter. They’re easy to make, fun to decorate, and sure to be a hit with everyone!
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