There’s something about Easter that brings out the kid in all of us. Maybe it’s the bright colors, the baskets overflowing with treats, or the joy of baking something sweet and festive. These Easter Basket Cookie Cups are the perfect way to celebrate the holiday! Imagine a soft, chewy cookie base filled with creamy frosting and topped with colorful candy eggs—it’s like biting into a little piece of Easter magic.

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Whether you’re making these for a family gathering, a school party, or just because you’re craving something fun and delicious, trust me, this recipe is a game-changer. They’re easy to make, ridiculously adorable, and absolutely irresistible.

Why You’ll Love Easter Basket Cookie Cups

Perfect for Any Easter Celebration

These cookie cups look like mini Easter baskets, making them an instant hit at any springtime event.

Kid-Friendly & Fun to Make

Little hands will love helping decorate these with sprinkles, candy eggs, and colorful frosting. It’s a great way to get the whole family involved.

Quick and Easy

No need for complicated baking skills! The simple steps ensure a foolproof treat every time.

Customizable

Swap out the candies, use different frosting colors, or even add coconut “grass” for a unique twist.

Irresistibly Delicious

A soft, buttery cookie cup paired with a sweet, creamy filling—it’s the perfect bite-sized dessert.

Ingredients in Easter Basket Cookie Cups

Cookie Dough

The foundation of these treats! Soft, buttery, and slightly chewy, it holds all the delicious toppings. You can use homemade sugar cookie dough or store-bought for convenience.

Frosting

The “glue” that holds everything together. A smooth, creamy buttercream or cream cheese frosting works perfectly.

Food Coloring

For that festive Easter pop! Pastel shades like pink, blue, and green make these cookie cups extra special.

Candy Eggs

Mini chocolate eggs, jellybeans, or even pastel M&Ms add the perfect Easter basket look.

Shredded Coconut (Optional)

Dye it green with food coloring to resemble grass and give your baskets a realistic touch.

How to Make Easter Basket Cookie Cups

Preheat Your Oven

Set your oven to 350°F (175°C) and lightly grease a mini muffin tin.

Prepare the Cookie Dough

Roll small portions of dough into balls and press them into the muffin tin to form cup shapes. Make sure to leave a slight indent in the center.

Bake the Cookie Cups

Bake for about 10-12 minutes, or until lightly golden. Once done, use the back of a spoon to gently press the centers down to maintain the cup shape. Let them cool completely.

Prepare the Frosting

Divide your frosting into bowls and tint each with different food colors. Transfer to piping bags or use a spoon to fill each cookie cup.

Assemble the Easter Baskets

Pipe or spoon the frosting into each cookie cup, then top with candy eggs. If using dyed coconut, sprinkle it on top for a grassy effect.

Let Them Set & Enjoy

Allow the frosting to firm up slightly before serving. Then, dig in and enjoy the cutest Easter treat ever!

How to Serve Easter Basket Cookie Cups

As a Party Dessert: Arrange them on a platter for a stunning Easter dessert display.
With a Cup of Tea or Coffee: A sweet treat that pairs perfectly with your afternoon pick-me-up.
In an Easter Gift Box: Wrap a few in a festive box or bag and give them as a homemade Easter gift.
As a Fun Easter Activity: Let kids decorate their own cookie cups for an interactive and delicious activity.

Additional Tips

Make Ahead

Bake the cookie cups a day ahead and store them in an airtight container. Frost and decorate just before serving.

Customize the Fillings

Not a frosting fan? Try filling them with Nutella, peanut butter, or lemon curd for a fun twist.

Storage Tips

Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Freezing Option

Freeze undecorated cookie cups in a sealed container for up to 3 months. Thaw before decorating.

FAQ

Q1: Can I use store-bought cookie dough?

A1: Absolutely! Store-bought sugar cookie dough makes this recipe even easier.

Q2: What if I don’t have mini muffin tins?

A2: You can shape small cookie rounds and slightly press them down after baking to create shallow cups.

Q3: How can I make these gluten-free?

A3: Use a gluten-free sugar cookie dough and ensure all toppings are gluten-free.

Q4: Can I use something other than frosting?

A4: Yes! Try melted chocolate, marshmallow fluff, or even pudding as a filling.

Q5: How do I dye coconut green?

A5: Mix shredded coconut with a few drops of green food coloring and stir until evenly coated.

Q6: Can I make these dairy-free?

A6: Yes, use dairy-free cookie dough, frosting, and candy options.

Q7: How long do these last?

A7: They stay fresh for 2-3 days at room temperature in an airtight container.

Q8: Can I double the batch?

A8: Definitely! These disappear fast, so doubling the recipe is a great idea.

Q9: What other toppings can I use?

A9: Try sprinkles, chocolate chips, or even mini marshmallows for extra fun.

Q10: Can kids help make these?

A10: Yes! Kids love decorating these, making them a perfect family-friendly baking project.

Final Thoughts

These Easter Basket Cookie Cups are the ultimate springtime treat—adorable, delicious, and so much fun to make. Whether you’re baking with kids, prepping for an Easter party, or just treating yourself to something sweet, these little cookie baskets are guaranteed to bring joy.

Easter Basket Cookie Cups

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Author: Maria
Prep Time: 25 minutes
Cook Time: 12-15 minutes
Total Time: 0 hours
Yield: 22 cookie cups 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Easter Basket Cookie Cups are festive, adorable, and fun! Made from scratch, these bite-sized treats feature a soft and chewy cookie base, topped with creamy buttercream and mini chocolate eggs. Perfect for Easter gatherings, these cookies make a delightful addition to any holiday dessert table. If you’re looking for Healthy Homemade Recipes, quick dessert ideas, or Easter treats, this recipe is a must-try!

Instructions

Preheat & Prepare:
- Preheat oven to 350°F (180°C).
- Lightly spray a mini muffin pan with baking spray.
Make the Cookie Dough:
- In a large bowl, beat butter with granulated and brown sugars until light and creamy (about 2 minutes).
- Add the egg and vanilla extract, beating until well combined.
- Add flour, baking powder, and salt. Beat on low speed until just combined.
Bake the Cookie Cups:
- Using a small cookie scoop, divide the dough into the mini muffin pan.
- Bake for 12 minutes.
- While still warm, press down the center of each cookie cup slightly using a measuring teaspoon to create space for the frosting.
Make the Buttercream:
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar, mixing well.
- Add milk, vanilla extract, and green food coloring.
- Beat until smooth, adjusting consistency with more powdered sugar or milk if needed.
Assemble the Cookie Cups:
- Pipe or spoon buttercream onto each cooled cookie cup.
- Decorate with mini eggs to resemble Easter baskets.

Notes

Preheat & Prepare:
- Preheat oven to 350°F (180°C).
- Lightly spray a mini muffin pan with baking spray.
Make the Cookie Dough:
- In a large bowl, beat butter with granulated and brown sugars until light and creamy (about 2 minutes).
- Add the egg and vanilla extract, beating until well combined.
- Add flour, baking powder, and salt. Beat on low speed until just combined.
Bake the Cookie Cups:
- Using a small cookie scoop, divide the dough into the mini muffin pan.
- Bake for 12 minutes.
- While still warm, press down the center of each cookie cup slightly using a measuring teaspoon to create space for the frosting.
Make the Buttercream:
- In a large bowl, beat butter until creamy.
- Gradually add powdered sugar, mixing well.
- Add milk, vanilla extract, and green food coloring.
- Beat until smooth, adjusting consistency with more powdered sugar or milk if needed.
Assemble the Cookie Cups:
- Pipe or spoon buttercream onto each cooled cookie cup.
- Decorate with mini eggs to resemble Easter baskets.

Nutrition

Serving Size: 1 cookie cup
Calories: 180 kcal
Sugar: 18g
Sodium: 50mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 25mg