Easter Basket Sugar Cookie Cups

At Nora’s preschool Easter party last year, the kids had a decorating station for cupcakes, but things turned into a chaotic, sprinkle-filled free-for-all faster than you could say “bunny ears.”

So this year, when my friend Elise and I were put in charge of dessert, we wanted something bright, bite-sized, and easy to hand out without the need for utensils. That’s when we came up with the idea for Easter Basket Sugar Cookie Cups a no-fuss treat with built-in charm.

We tested our first batch in Elise’s kitchen one rainy Tuesday with her toddler perched on the counter, watching intently as frosting swirled into pastel peaks. The cookie cups came out of the oven warm and golden, and as we filled them with colored buttercream and nestled in candy eggs,

the table turned into a parade of mini edible baskets. Her son called them “treasure nests” and proudly carried a tray to the neighbors across the street.

Easter Basket Sugar Cookie Cups became the sweet star of the classroom party. They travel well, look like they took hours (spoiler: they don’t), and every kid gets their own tiny Easter treat. Plus, they’re easy enough to make with little hands, which turns baking into its own spring tradition.

Short Description

Easter Basket Sugar Cookie Cups are easy, colorful cookie treats filled with fluffy buttercream and topped with candy eggs perfect for Easter parties and spring celebrations.

Key Ingredients

• 1 package (16 oz) Pillsbury sugar cookie dough
• 1 cup (2 sticks) salted butter, softened
• 3 cups powdered sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 2 bags (9 oz each) Hershey’s egg candies or similar
• Food coloring (optional, for frosting)

Tools Needed

• Standard muffin tin
• Nonstick spray or butter for greasing
• Electric mixer or stand mixer
• Piping bags and tips (optional)
• Cooling rack
• Small spoon or measuring cup (for pressing center)

Cooking Instructions

Step 1: Bake the Cookie Cups
Preheat oven to 350°F. Lightly grease a muffin tin. Add one heaping tablespoon of sugar cookie dough into each cup. Bake for 10 to 14 minutes until edges are lightly golden.

Step 2: Form the Centers
While still warm, gently press down the center of each cookie cup using the back of a spoon or a small measuring cup. Let them cool in the pan for 10 minutes, then carefully transfer to a cooling rack.

Step 3: Make the Frosting
Beat softened butter until creamy. Gradually mix in powdered sugar, then add vanilla and whipping cream. Beat until smooth and fluffy. Add food coloring as desired.

Step 4: Fill and Decorate
Pipe or spoon frosting into each cooled cookie cup. Top with three candy eggs to create the Easter basket look.

Why You’ll Love This Recipe

No rolling or cutting required

Kid-friendly and fun to decorate

Perfect for parties, gifting, and dessert trays

Make-ahead friendly and travel well

Customizable with different candies and colors

Mistakes to Avoid & Solutions

Overbaking the cups
They can get too crisp and hard to shape.
Solution: Bake just until edges are lightly golden and centers are soft.

Cookie dough sticking to the pan
Greasing isn’t optional here.
Solution: Spray or butter the muffin tin well, and allow the cookies to cool slightly before removing.

Frosting too runny
Can happen if butter is too soft or too much cream is added.
Solution: Add more powdered sugar 1 tablespoon at a time until thick enough to pipe.

Sinking centers not forming well
Too much dough can puff too high.
Solution: Use consistent dough portions and gently press the center while still warm.

Candy eggs falling off
Frosting too soft won’t hold them in place.
Solution: Chill the cookie cups for 10–15 minutes after decorating to set the frosting.

Serving and Pairing Suggestions

Serve on pastel platters or cupcake stands

Pair with strawberry lemonade or milk for kids

Add to Easter brunch dessert trays

Wrap in clear bags with ribbon for party favors

Display with other bite-size treats for a spring sweets table

Storage and Reheating Tips

Store in an airtight container at room temperature for 2–3 days

Refrigerate up to 5 days if made in advance

Let chilled cookie cups sit at room temp before serving

Do not microwave frosted cups—soften naturally if refrigerated

Unfrosted cookie cups can be frozen up to 1 month

FAQs

1. Can I use homemade sugar cookie dough instead?
Yes! Just make sure the dough holds its shape well when baked in muffin tins.

2. Can I freeze these?
Unfrosted cups freeze well. Add frosting and decorations after thawing.

3. What’s the best piping tip for the frosting?
A star tip or open round tip works well, but even a zip-top bag with the corner snipped off works in a pinch.

4. Can I add coconut or other toppings?
Definitely! Shredded coconut dyed green makes cute “grass” under the eggs.

5. How far in advance can I make them?
You can bake the cookie cups 2 days ahead and frost the day of for freshest texture.

Tips & Tricks

Chill dough slightly if it’s too soft to handle

Use pastel food colors to match the Easter theme

Make mini versions in mini muffin tins for bite-size baskets

Add a drop of almond extract to the frosting for extra flavor

Use a melon baller to press the center for perfect indentations

Recipe Variations

Chocolate Nest Cookie Cups
Use chocolate chip cookie dough instead of sugar dough, and fill with chocolate buttercream. Top with mini eggs or jelly beans.

Coconut Cream Cookie Cups
Mix ¼ teaspoon coconut extract into the frosting and top with shredded coconut and tropical candy.

Peanut Butter Basket Cups
Use peanut butter cookie dough, and top with vanilla frosting and peanut butter eggs.

Lemon Sugar Cookie Cups
Add 1 teaspoon lemon zest to the frosting and use lemon-flavored candies on top for a bright twist.

Final Thoughts

Watching a tray of Easter Basket Sugar Cookie Cups disappear in minutes is reason enough to make them again. The way the buttercream swirls peek over the edges, holding those tiny egg candies it’s like spring in dessert form. They’re playful, soft, and so easy to bring to life, no decorating skills required.

These little cookie baskets feel just right for everything from a classroom party to Easter brunch with your closest friends. And once you see kids lining up for seconds with frosting on their fingers, you’ll know they’ve earned a permanent spot in your spring recipe list.