an easter cookie cupcake with green frosting and colorful eggs

Easter Basket Sugar Cookie Cups : Fun & Easy

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Easter is a time for sweet treats, colorful desserts, and festive gatherings! If you’re looking for the perfect Easter egg treats idea, these Easter basket sugar cookie cups are just what you need. With a crisp yet soft sugar cookie base and a creamy filling, these adorable treats resemble mini Easter baskets and are perfect for kids and adults alike.

Whether you’re preparing for an Easter party for adults, baking for a springtime bake sale, or looking for a Mother’s Day baked goods idea, these Easter DIY snacks are fun, simple, and guaranteed to impress. Let’s dive into the details of how to make these Easter cookie cups from scratch!

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These Easter-themed cookies are a must-try for several reasons:

  • Easy and Fun to Make – Even beginners can whip up these treats with ease.
  • Kid-Friendly – A great baking activity to enjoy with the family.
  • Perfect for Any Celebration – Great for Easter bake sales, parties, and brunches.
  • Customizable – Fill them with different flavors and decorate them in countless ways.
  • Make-Ahead Friendly – Can be prepared in advance for stress-free entertaining.

To make these delicious Easter cookie cups, gather the following ingredients:

  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract (optional)

For the Filling & Decoration:

  • 1 cup (240ml) heavy whipping cream
  • ½ cup (60g) powdered sugar
  • ½ teaspoon vanilla extract
  • Green food coloring
  • Shredded coconut (optional, for “grass” effect)
  • Mini chocolate eggs, jelly beans, or pastel sprinkles

Kitchen Equipment Needed

Before starting, make sure you have:

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Muffin tin
  • Non-stick spray or cupcake liners
  • Cooling rack
  • Piping bag or spoon for filling

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 2-3 minutes).

Step 4: Add the Egg and Flavoring

Mix in the egg, vanilla extract, and almond extract, beating until well combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Roll the dough into 1-inch balls and place them in the mini muffin tin. Use your thumb or the back of a small spoon to press down the center, creating a small indentation.

Step 7: Bake

Bake for 10-12 minutes or until the edges are golden. As soon as they come out, use a small spoon to redefine the center indentations while they’re still warm.

Step 8: Cool Completely

Let the cookie cups cool in the pan for 5 minutes before transferring them to a wire rack.

Step 9: Make the Whipped Cream Filling

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add a few drops of green food coloring for a festive look.

Step 10: Fill and Decorate

Pipe or spoon the whipped cream into the cooled cookie cups. Sprinkle with shredded coconut (optional) and top with mini chocolate eggs, jelly beans, or pastel sprinkles.

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  • Chill the Dough – If your dough feels sticky, chill it for 15 minutes before rolling.
  • Don’t Overbake – Remove the cups as soon as the edges turn golden brown.
  • Create Deep Indentations – Pressing the center down properly ensures enough space for the filling.
  • Use Gel Food Coloring – It provides vibrant color without altering the texture of the whipped cream.
  • Chocolate Cookie Cups – Swap ½ cup flour for cocoa powder for a chocolate twist.
  • Fruity Filling – Instead of whipped cream, fill with lemon curd or strawberry jam.
  • Carrot Cake Version – Add a pinch of cinnamon and nutmeg to the dough for a warm, spiced flavor.

To keep your sugar cookie cups fresh:

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate if filled with cream and consume within 2 days.
  • Freeze unfilled cookie cups for up to 2 months and thaw before decorating.

Serving Ideas and Presentation Tips

  • Arrange on a pastel-colored platter for an Easter brunch.
  • Serve alongside Easter dirt cake cups for a variety of themed treats.
  • Place in individual cupcake liners for easy grab-and-go portions.
  • Pressing Too Hard on the Dough – Lightly indent the center to avoid cracking.
  • Overfilling with Whipped Cream – A small dollop is enough to keep them from overflowing.
  • Not Letting Them Cool Completely – Warm cookie cups may collapse when filled.
  • Fresh fruit salad for a light contrast.
  • Easter-themed punch or lemonade for a refreshing drink.
  • Other Easy Easter Bake Sale Treats like cake pops or bunny-shaped cookies.
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FAQ Section

1. Can I make these cookie cups ahead of time?
Yes! You can bake the cups up to 3 days in advance and fill them on the day of serving.

2. Can I use store-bought sugar cookie dough?
Absolutely! Pre-made dough saves time and works just as well.

3. What other fillings can I use?
Try cream cheese frosting, Nutella, or marshmallow fluff for a fun twist.

Final Thoughts and Call to Action

These Easter basket sugar cookie cups are the perfect Easter egg treats idea for kids and adults alike. Whether you’re making them for a bake sale, Easter brunch, or a festive party, they’ll bring joy to your table.

Try this recipe and let us know how they turned out! Share your creations on social media and tag us. Don’t forget to subscribe for more delicious Easter DIY snacks and holiday baking ideas!

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Easter Basket Sugar Cookie Cups : Fun & Easy

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Print Recipe

Easter is a time for sweet treats, colorful desserts, and festive gatherings! If you’re looking for the perfect Easter egg treats idea, these Easter basket sugar cookie cups are just what you need.

  • Author: Lyndy kitchen
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

  • 2 ¾ cups (345g) all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup (226g) unsalted butter, softened

  • 1 ½ cups (300g) granulated sugar

  • 1 large egg

  • 1 ½ teaspoons vanilla extract

  • ½ teaspoon almond extract (optional)

For the Filling & Decoration:

  • 1 cup (240ml) heavy whipping cream

  • ½ cup (60g) powdered sugar

  • ½ teaspoon vanilla extract

  • Green food coloring

  • Shredded coconut (optional, for “grass” effect)

  • Mini chocolate eggs, jelly beans, or pastel sprinkles

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a mini muffin tin with non-stick spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy (about 2-3 minutes).

Step 4: Add the Egg and Flavoring

Mix in the egg, vanilla extract, and almond extract, beating until well combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Step 6: Form Cookie Cups

Roll the dough into 1-inch balls and place them in the mini muffin tin. Use your thumb or the back of a small spoon to press down the center, creating a small indentation.

Step 7: Bake

Bake for 10-12 minutes or until the edges are golden. As soon as they come out, use a small spoon to redefine the center indentations while they’re still warm.

Step 8: Cool Completely

Let the cookie cups cool in the pan for 5 minutes before transferring them to a wire rack.

Step 9: Make the Whipped Cream Filling

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Add a few drops of green food coloring for a festive look.

Step 10: Fill and Decorate

Pipe or spoon the whipped cream into the cooled cookie cups. Sprinkle with shredded coconut (optional) and top with mini chocolate eggs, jelly beans, or pastel sprinkles.

Notes

  • Chill the Dough – If your dough feels sticky, chill it for 15 minutes before rolling.

  • Don’t Overbake – Remove the cups as soon as the edges turn golden brown.

  • Create Deep Indentations – Pressing the center down properly ensures enough space for the filling.

  • Use Gel Food Coloring – It provides vibrant color without

Nutrition

  • Serving Size: 24
  • Calories: 190
  • Fat: 22g
  • Carbohydrates: 35g

Keywords: Easter Egg Treats Ideas

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