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–+ servings
Easter Cookie Cups

Irresistibly Sweet Easter Cookie Cups That Kids Will Love

These delightful Easter Cookie Cups are fun to make and customize, perfect for kids and family gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1 package Ready-to-Bake Refrigerated Sugar Cookie Dough
  • 1 teaspoon Salt
For the Buttercream Frosting
  • 1/2 cup Unsalted Butter or vegan butter for dairy-free
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Milk adjust for consistency
  • a few drops Green Food Coloring for festive touch
For the Topping
  • 1 cup Candy Chocolate Eggs substitute with any favorite candy eggs

Equipment

  • mini muffin pan
  • mixing bowl
  • piping bag

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan.
  2. Scoop a generous portion of cookie dough into each greased muffin cup.
  3. Bake for 15-18 minutes until edges are light golden brown. Allow to cool slightly.
  4. After baking, press down in the center of each cookie to create a well.
  5. In a mixing bowl, beat softened butter until smooth. Gradually mix in powdered sugar, vanilla extract, and a pinch of salt.
  6. Add milk gradually and incorporate food coloring until desired consistency is reached.
  7. Pipe the buttercream into each well and top with candy chocolate eggs.

Nutrition

Serving: 1cookie cupCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 90mgPotassium: 40mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.3mg

Notes

Store cookie cups in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

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