Description
Delight your family with these festive Easter Basket Sugar Cookie Cups, perfect for celebrating the holiday with a sweet treat filled with colorful candies.
Ingredients
Scale
1 package (16 oz) Pillsbury Sugar Cookie Dough
1 cup (2 sticks) salted butter
3 cups powdered sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
2 bags (9 oz each) Hershey’s Egg Candies
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Divide the sugar cookie dough into 12 equal portions and press each portion into the bottom and up the sides of the muffin tin cups.
- Bake for 10-12 minutes or until the edges are golden brown. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat together the butter, powdered sugar, heavy whipping cream, and vanilla extract until smooth and creamy.
- Fill each cooled cookie cup with the frosting mixture, and top generously with Hershey’s Egg Candies.
- Serve and enjoy your festive Easter treats!
Notes
You can customize the candy toppings based on your preferences or seasonal availability. Ensure the cookie cups are completely cooled before frosting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Easter Basket Sugar Cookie Cups, Easter cookies, sugar cookie recipe, dessert recipes