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!
Ingredients
Units
Scale
For the Cookie Cups:
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Buttercream:
- 1/2 cup (113g) unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract
- Green food coloring (optional)
For Decoration:
- 1 cup Cadbury mini eggs or M&M eggs
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