Easter Basket Sugar Cookie Cups

Easter Basket Sugar Cookie Cups

Easter Basket Sugar Cookie Cups are a fun, festive treat that’s perfect for spring celebrations, school parties, and bake sales. Made in a muffin pan using soft sugar cookie dough, each cookie cup forms a cute little basket that’s filled with fluffy vanilla buttercream and topped with colorful chocolate eggs. These treats are easy to make, kid-approved, and endlessly customizable with different candies and frosting colors. Whether you’re planning Easter treats for kids at school, adding sweets to a spring dessert box, or baking Easter-themed cookies to sell, these cookie cups deliver big smiles with minimal effort.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 14

Course: Dessert, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Ingredients
Sugar Cookie Dough Flat Pack Style
Choose the pre-portioned sugar cookie dough that comes in squares not the roll. One square fits perfectly in each muffin cavity and saves major prep time.
Butter
The base of the buttercream frosting. Salted or unsalted both work—just adjust added salt accordingly.
Powdered Sugar
This sweetens and thickens the frosting for that classic fluffy finish.
Heavy Cream
Don’t skip this one. Heavy cream gives the frosting its rich airy texture that milk just can’t match.
Vanilla Extract
Adds warmth and rounds out the sweetness.
Salt
Only needed if you’re using unsalted butter.
Green Food Coloring
Optional but perfect for creating that Easter basket “grass” look.
Chocolate Egg Candies
Hershey’s chocolate eggs work great but jelly beans, Cadbury Mini Eggs, or Reese’s Eggs are all fun swaps.

Method

Step 1: Prep the Pans

Generously coat two standard muffin tins (24 wells total) with nonstick spray. Preheat your oven to 350°F (175°C).

Step 2: Bake the Cookie Cups

Place one square of cookie dough into each muffin well. Bake for 10–14 minutes, just until the edges are set and lightly golden.

Step 3: Shape the Baskets

While the cookies are still warm, gently press the center of each one using the bottom of a small glass, spice jar, or similar tool to form a shallow cup.

Step 4: Cool and Decorate

Allow the cookie cups to cool completely before frosting. Once cooled, pipe or spoon in buttercream and top with chocolate eggs.

Notes

Tips for Success

Don’t Overbake
Aim for pale, lightly golden cookie cups. Overbaking leads to dry cookies that crack or crumble when removed. Start checking at the minimum bake time.

Use a Piping Bag for a Polished Look
For bakery-style results, pipe the frosting using a large round or star tip. No piping bag? A zip-top bag with the corner snipped works just fine.

Be Gentle When Pressing
The basket indentation doesn’t need to be deep. Press slowly and lightly to avoid tearing the cookie.

Grease the Pan Thoroughly
Extra spray = less stress. Baking sprays with flour are especially helpful for easy release.

Cool Completely Before Frosting
Warm cookies will soften or melt the frosting—patience pays off here.

Helpful tip: Run a butter knife around the edges to release each cookie cup cleanly.

FAQs

What Can I Use to Shape the Basket?

You’ve got options:

Tart shaper
Bottom of a shot glass
Spice jar base
Flat-bottom measuring cup
Spoon and fingers (very gently!)

How Should I Store Leftovers?

Unfrosted cookie cups: Airtight container at room temp for up to 7 days
Frosted cookie cups: Airtight container at room temp, best enjoyed within 3 days

Can These Be Frozen?

Yes! Freeze unfrosted cookie cups for up to 3 months. Thaw at room temperature before decorating.

Final Thoughts

These Easter basket sugar cookie cups are proof that festive desserts don’t have to be complicated to impress. They’re cute, customizable, and perfect for parties, school events, or spring bake sales. Whether you keep them simple or go all out with colors and candies, they’re guaranteed to bring smiles—and probably requests for seconds. Bake a batch, have fun decorating, and don’t be surprised if they disappear fast. 🐣🍪