Easter baking just hits different, doesn’t it? Pastel colors, chocolate everywhere, and an excuse to make treats that are almost too cute to eat. Almost. This year, I’m sharing one of those recipes that disappears fast—Easter Basket Sugar Cookie Cups—and yes, the kids are obsessed.
As my kids get older (and more helpful, finally 😄), they love jumping into the kitchen to make fun holiday snacks. These cookie cups are a perfect win-win: simple enough for little helpers, but cute enough to look like you went all out. IMO, that’s the sweet spot.
The “basket” starts with store-bought sugar cookie dough baked right in a muffin pan. Easy, no stress. Once baked, we add fluffy vanilla buttercream tinted green to look like grass—because Easter vibes matter. Top everything off with chocolate eggs, and suddenly you’ve got one of the most adorable Easter Desserts Cookies on the table.
These are ideal for March Baking Ideas, classroom parties, and honestly? They’re perfect Easy Easter Treats For School or Easter Treats For Kids School events where cute + simple is the goal. They also package beautifully in a Spring Dessert Box, FYI.
Selling treats this season? These cookie cups check all the boxes for Easter Baked Goods To Sell. They’re eye-catching, familiar, and festive without being fussy. Think Sugar Cookies Easter style, but upgraded into full-on Easter Themed Cookies status.
And if you’re wondering about variations or curious about How To Make Cadbury Egg Cookie Cups, don’t worry—that’s coming next. Because let’s be real… more chocolate is never a bad idea, right? 😉
Easter Basket Sugar Cookie Cups
Ingredients
Method
Coat two standard muffin pans generously with nonstick spray. Preheat your oven to 350°F (175°C).
Press one square of cookie dough into each muffin cavity. Bake for 10–14 minutes, watching closely toward the end.
While the cookies are still warm, gently press the center using the bottom of a shot glass, spice jar, or small cup to create a shallow well.
Let the cookie cups cool completely. Once cooled, prepare your buttercream and decorate as desired.
Notes
Helpful Tips for Best Results
-
Watch the bake time
You’re looking for lightly golden edges—not deep browning. Overbaking leads to dry, crumbly cookie cups. -
Go gentle when shaping
Press just enough to form a cavity. Too much force can crack the cookie. Minor cracks are totally fine—frosting hides everything. -
Prep your pan well
A well-sprayed muffin tin makes removal easy. Baking spray with flour is a great extra precaution. -
Cool before frosting
Warm cookies will soften or melt the buttercream. Patience pays off here. -
Easy release trick
Run a butter knife carefully around each cookie cup to lift it out cleanly.
Common Questions
What can I use to make the indentation?Anything flat-bottomed works: a tart tamper, shot glass, spice jar, measuring cup, or even a spoon and your fingers (very gently). How should leftovers be stored?
- Unfrosted cookie cups: airtight container at room temp for up to 1 week
- Decorated cookie cups: best enjoyed within 3 days
Yes! Freeze unfrosted cookie cups for up to 3 months. Thaw fully before decorating. Easy swaps and variations:
- Use store-bought frosting to save time
- Add Easter sprinkles inside or on top
- Swap candy eggs for pastel M&M’s or jelly beans
- Try pink or blue frosting instead of green
- Use another flat-style cookie dough flavor
Yes—bake the cookie cups up to 2 days in advance. Store airtight and decorate the day before serving for best flavor. No piping bag? No problem.
A zip-top bag with the corner snipped off works perfectly. You’ll still get a neat, bakery-style look.