Easter Cookies
These adorable Easter cookie cups are the perfect festive treat! Made with sugar cookie dough and filled with sweet pastel candy, they’re easy, fun, and a hit for the whole family!
Easter is a busy weekend for us so we are going quick and simple with these Easter cookies. These are perfect for Easter parties, school treats, or just a fun activity to make with your kids. I have been making these since my kids were young and they look forward to making them every year.
Ingredients you’ll need
Sugar Cookie Dough – Im using pre portioned store bought dough for the simplicity but feel free to make your own. My famous Sugar Cookies work great.
Green Frosting – The store bought bags work great here, make sure to grab a grass piping tip. or make your favorite frosting!
Cadbury mini eggs – 2-3 per cookie cup. you can find these in the candy or seasonal section
Instructions
- Preheat your oven to 350 degrees F and thoroughly grease a 12-count muffin tin.
- Take two pieces of the pre-portioned cookie dough and combine in a smooth ball. Repeat with the remaining cookie dough. You will have 12 balls of cookie dough.
- Gently press a ball into one cavity of the muffin tin. Press the dough up the sides of the cavity evenly
- Repeat with the remaining cookie dough balls.
- Bake on the center rack of the oven for 12-15 minutes.
- Allow the cookie cups to cool completely before removing from the muffins tin.
- Fill the first piping bag (with star tip) with half of the green frosting.
- Pipe a bit of frosting into the well of each cookie cup.
- Fill the second piping bag (with grass tip) with the remaining frosting.
- Pipe little grass onto each cookie cup.
- Place three mini eggs on each cookie cup.
- Serve and enjoy!
Notes/Suggestions
- To get the cups out of the muffin tin with ease, take a thin knife or even a toothpick and run it around the circumference of the cookie cup. Carefully lift it out of the muffin tin.
- I used homemade frosting with green food coloring, but you can also use store-bought!
- These will keep in an airtight container for 3 days.
Easter Recipes
Maple Glazed Carrots, Spiral Glazed Ham, Petite Carrot Cakes
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Easter Cookies
Ingredients
- 24 count Pre-Portioned sugar cookie dough
- 16 oz Frosting
- 1 bag cadbury mini eggs
Equipment
- 12 count muffin tin
Instructions
- Pre-heat oven to 350 degrees F and grease a 12 count muffin tin
- roll 2 pieces of cookie dough into balls to form 12 dough balls
- genty press ball into muffin tin and press up the sides evenly
- Bake on center rack for 12-15 minutes
- Allow to cool completly before removing the cookie cups!
- Pipe in your green frosting with a grass tip or desired shape
- place 2-3 mini cadbury eggs on top of frosting
- Serve and Enjoy!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.