Description
Soft, chewy sugar cookies shaped into tiny baskets, filled with creamy buttercream frosting, and topped with colorful chocolate eggs for a festive Easter treat!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 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
- 1/2 cup (113g) unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract
- Green food coloring
- 1 cup Cadbury mini eggs or M&M eggs
- Green-colored coconut flakes (optional, for a grass effect)
Instructions
- Preheat oven to 350°F (180°C) and grease a mini muffin pan.
- Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- Stir in flour, baking powder, and salt until combined.
- Use a small cookie scoop to divide the dough into 22 mini muffin cups.
- Bake for 12 minutes until golden.
- While warm, use a teaspoon to press down the centers slightly.
- Let them cool completely before adding frosting.
- In a bowl, beat butter until creamy.
- Mix in powdered sugar gradually.
- Add milk and vanilla, beating until smooth.
- Add green food coloring and mix well.
- Pipe frosting into each cookie cup.
- Place 2-3 chocolate eggs on top.
- Optional: Sprinkle with green coconut flakes for a grass effect.
Notes
Store in an airtight container at room temperature for up to 3-4 days. If refrigerated, bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: Easter cookies, cookie cups, Easter desserts, festive treats