These adorable Easter basket cookies are an easy treat made with refrigerated sugar cookie dough, simple green frosting, and mini candy eggs. They are a fun tradition for holiday get-togethers and kids’ Easter parties!
Easter Cookie Baskets
If you need a fun dessert to make for an Easter treat, these cookies are always a big hit. Because they are made with store bought dough, they are quick and easy—and the my kids love helping with the decorating part.
Other than coloring Easter eggs, we love making fun desserts like these cookie cups or these cute little Easter cookies with M&M bunnies.
I have made them in regular sized muffin tin and mini muffin tins too! For minis, I use half the amount of cookie dough and cook for 8-10 minutes.
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Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Sugar cookie dough – I used premade Pillsbury’s cookie dough roll to make them so much faster. You can also use your favorite sugar cookie recipe and place about 1.5 tablespoon of chilled dough in each muffin tin hole.
- Butter (2 sticks) – Use salted or unsalted. I let it sit on the counter for about 30 minutes before using to come to room temperature.
- Powdered sugar – to sweeten the buttercream frosting.
- Milk – Use any milk you’d like to thin out the frosting just enough for piping.
- Vanilla extract – to flavor the frosting a little.
- Green gel food coloring – To make the frosting look like grass “baskets”. If you’d like, have fun with it and use a different color or leave it out completely. If you only have liquid food coloring, you can use that as well.
- Mini egg candies – Cadbury mini eggs, Easter M&M’s, or even jelly beans work great for the topper.
How to Make Easter Basket Sugar Cookie Cups
Preheat your oven to 350°F and spray a 12-count muffin tin with nonstick spray.
Slice the Pillsbury cookie dough into 12 even pieces (when using the Pillsbury dough like I did)
Place one slice in each muffin cup.
Bake for 12–15 minutes, until the edges are golden.
Shape the Baskets
Let the baked cookies cool in the pan for 5 minutes.
Use the bottom of a spice jar or shot glass to press down the centers, making basket shapes.
Carefully remove from the pan and cool completely on a wire rack.
Make the Green “Grass” Frosting
Beat the softened butter with a hand mixer for 2–3 minutes until fluffy.
Slowly mix in powdered sugar, milk, and vanilla.
Add a few drops of food coloring and blend until the color is even.
Spoon the frosting into a piping or ziplock bag and snip the corner and pipe it into each cookie cup.
Top with candy eggs! You could even add a licorice rope or other candy rope for a basket handle too if you’d like.
Storage Tips
Refrigerator: Store the cookies in an airtight container in the fridge for up to 3 days. If making ahead, wait to pipe the frosting and add candies until just before serving
Freezer: You can freeze the cookie cups without frosting, then decorate once thawed.
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Easy Easter Basket Cookies
Ingredients
- 16 ounces sugar cookie dough I used Pillsbury Refrigerated Sugar Cookie Roll
- 1 cup butter softened to room temperature
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Green gel food coloring
- Easter egg candies mini robin eggs or Cadbury eggs
Instructions
- Preheat oven to 350° F. and spray a 12 count muffin tin with non stick spray.
- If using Pillsbury cookie dough like me, slice the roll into 12 equal slices and place each piece into each hole of the muffin tin.16 ounces sugar cookie dough
- Bake for 12-15 minutes until lightly browned.
- Remove from oven and let the cookies cool for 5 minutes in the tin.
- Then gently use a spice jar or a shot glass to press the cookies down the middle to make the basket shape.
- Remove them from the muffin tin and place on a wire rack to cool completely.
- In a medium sized bowl, add the softened butter and beat with an electric mixer for about 2-3 minutes until it’s fluffy1 cup butter
- Carefully add in the powdered sugar, milk and vanilla extract.3 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract
- Next, add a few drops of food coloring and mix until the color is completely incorporatedGreen gel food coloring
- Place the icing in a plastic piping bag or ziplock bag and cut the corner off
- Pipe the icing into the cooled sugar cookie cups.
- Top with easter egg candiesEaster egg candies
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Mary Kay Stegall
Well. .. loved the idea and tried making the basket cups in Mini cupcake pan and baked according to your mini directions. I ended up with a crumpled mess, couldn’t get them out of the pan, they just fell apart. Greased the pan with cooking spray as directed