April brought with it the usual flurry of Easter excitement baskets to fill, little hands to keep busy, and church pews overflowing with pastel bows and new spring hats. That Saturday before Easter Sunday, my kitchen became a happy chaos of flour-dusted counters and giggling grandkids. They were “helping” me prep dessert for our Easter luncheon, which really meant sneaking candies and licking frosting beaters when they thought I wasn’t looking.
Across town, my neighbor Clare was preparing for her annual backyard egg hunt, complete with a prize golden egg and her infamous garden punch. And earlier in the week, I’d helped Miss Janine, our church’s Sunday School teacher, bake dozens of sugar cookie cups for the children’s post-service snack table.
She needed something quick, colorful, and allergy-friendly and that’s where these Easter Basket Sugar Cookie Cups made their sweet debut. From our own home celebration to Clare’s outdoor bash and Janine’s cheerful classroom, they traveled well, looked charming, and brought out wide-eyed joy in every setting.
By the end of that week, I’d made these little cookie baskets three separate times. And each time, the response was the same: smiles, crumbs, and a chorus of “Can I have another?” They’ve become my favorite spring baking tradition simple, pretty, and just whimsical enough to be remembered long after the eggs have all been found.
Short Description
Easter Basket Sugar Cookie Cups are festive, bite-sized treats made with soft sugar cookie dough, fluffy buttercream frosting, and candy eggs.
Key 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
- Optional: food coloring for frosting
Tools Needed
- 12-cup muffin tin
- Cooking spray or baking spray (with flour)
- Hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Cooling rack
- Piping bag with 1A or 2A tip
- Shot glass or spice jar for pressing
Cooking Instructions
Step 1: Bake the Cookie Cups
Preheat your oven to 350°F. Spray a 12-cup muffin tin generously with cooking or baking spray. Separate the pre-made cookie dough into 12 equal portions and place each piece into a muffin cup.
Bake for 10–14 minutes, or until the edges are lightly golden. Avoid overbaking—start checking at 10 minutes.
Step 2: Shape the Baskets
Right after removing the pan from the oven, gently press the center of each cookie using a shot glass or the bottom of a spice jar to create an indentation for the frosting
Let the cookies rest in the pan for 10 minutes, then carefully loosen with a butter knife and transfer them to a wire rack to cool completely.
Step 3: Make the Buttercream
Using a mixer, beat the softened butter until light and fluffy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low after each addition. Once incorporated, increase to medium speed and beat for another minute.
Add vanilla and heavy cream, then beat again until the texture is soft and spreadable. Adjust with more powdered sugar for thicker frosting or more cream to thin it.
Step 4: Color and Pipe the Frosting
If coloring, add 2–3 drops of food coloring to the frosting and mix until evenly tinted. Spoon the frosting into a piping bag fitted with a large round or star tip. Pipe a generous swirl into each cookie cup.
Step 5: Decorate the Baskets
Top each frosted cookie cup with three candy eggs. Arrange them in a triangle shape to resemble a mini Easter basket.
Why You’ll Love This Recipe
Adorable presentation—perfect for Easter brunch or dessert tables
Quick and easy using pre-made dough
Great activity for kids to help decorate
Customizable colors for spring themes
Travels well and makes cute gifts
Mistakes to Avoid & Solutions
Overbaking the cookies: This can make the cups too hard to bite. Always check at 10 minutes and remove once edges are lightly golden.
Forgetting to press the centers: Do this immediately after baking while the dough is soft. Waiting too long makes shaping harder.
Frosting too thick or too thin: If it’s too stiff, add cream 1 teaspoon at a time. If too runny, beat in more powdered sugar.
Removing too soon from the pan: Allow cookies to cool in the pan for 10 minutes to set. This helps avoid breakage.
Not spraying the muffin tin: Always use baking spray to prevent sticking.
Serving and Pairing Suggestions
Serve as a light Easter dessert after a ham or quiche brunch
Add to a dessert buffet alongside carrot cake and fruit tart
Include in a spring-themed tea party
Pack into Easter gift boxes with pastel tissue
Pair with hot cocoa, lemonade, or floral teas
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 3 days
Refrigerate if the frosting contains cream and your kitchen is warm
Freeze unfrosted cookie cups for up to 2 months, then thaw and decorate
Do not microwave—reheating may melt the frosting
If chilled, allow to come to room temp before serving
FAQs
1. Can I use homemade sugar cookie dough instead of store-bought?
Yes, as long as the dough is sturdy enough to hold its shape in the muffin tin.
2. What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off as a DIY piping tool.
3. Can I make these ahead of time?
Yes, you can bake the cups a day in advance and frost the day of serving.
4. What candies work if I don’t have Hershey’s eggs?
Use jelly beans, M&M’s, or any egg-shaped chocolate.
5. How do I add a handle to make it look more like a basket?
Use small pieces of licorice, sour belts, or pretzel sticks gently pressed into the frosting on either side.
Tips & Tricks
Chill the cookie dough briefly for neater shaping
Use gel food coloring for brighter pastel frosting
Pipe the frosting in a circular motion for a fuller look
Let kids decorate their own cups as a fun Easter activity
Add edible grass or shredded coconut for extra basket flair
Recipe Variations
Mini Cups: Use a mini muffin tin and reduce baking time to 7–8 minutes.
Lemon Frosting: Add 1 teaspoon lemon zest to the frosting and replace vanilla with lemon extract.
Chocolate Version: Use chocolate sugar cookie dough and top with chocolate eggs.
Coconut Nest: Mix shredded coconut with green food coloring and add on top of frosting before placing the eggs.
Gluten-Free: Substitute gluten-free cookie dough for a celiac-friendly option.
Final Thoughts
Easter Basket Sugar Cookie Cups always bring out the joy in springtime gatherings, whether you’re baking with grandkids, preparing for a classroom party, or simply looking to add color to your table. They’re cheerful to look at and even better to bite into, with that soft cookie base and sweet swirl of frosting topped with candy crunch.
What makes these so special is how easily they adapt from backyard brunches to church bake sales while still feeling made with love. As simple as they are, they add charm and sweetness wherever they go. After baking these for a full week of Easter events, they’ve definitely earned their spot in my yearly holiday lineup.
Easter Basket Sugar Cookie Cups
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
- Optional: food coloring for frosting
Instructions
- Preheat oven to 350°F, spray a muffin tin, add cookie dough to each cup, and bake 10–14 minutes until lightly golden.
- Press centers gently right after baking, cool 10 minutes in the pan, then remove and cool completely.
- Beat butter, add powdered sugar, then mix in vanilla and cream until smooth and fluffy.
- Color frosting if desired, pipe into the cookie cups.
- Top each with three candy eggs to form a basket.
