Easter Cookies
These adorable Easter cookies are the perfect festive sweet treats! Made with sugar cookie dough cups and filled with frosting and 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.
Why you’ll love this Easter cookies recipe
Quick and easy — These Easter cookies are incredibly quick and easy to make thanks to using a few store-bought shortcut ingredients. Depending on how old your kids are, they could probably do most of the work to make these themselves!
No rolling or cookie cutters needed — We are always fans of cut out cookies, but I don’t always want to deal with the messy counter or tracking down our seasonal cookie cutters. These cookie cups are pressed right into a muffin tin for minimal cleanup required!
Perfect for any occasion — Filling the cookie cups with green frosting and mini Cadbury egg candies is perfect for Easter. But swap out the frosting for a different color and use other types of candies or sprinkles for any holiday or celebration!
Ingredients you’ll need
A few “shortcut” ingredients are my trick for making these Easter cookies so quick and easy to make. Trust me, your kids will never know the difference and will enjoy these cookies just as much as any scratch-made version!
Sugar Cookie Dough – I use pre-portioned store-bought dough. You can also use any store-bought sugar cookie dough and portion it yourself. The dough for my famous sugar cookies also works great.
Green Frosting – The store-bought bags work great here, just make sure to grab a grass piping tip. Or make your own sugar cookie frosting!
Cadbury Mini Eggs – These serve as the Easter eggs in the cookie “baskets.” Use 2-3 per cookie cup. You can find these in the candy or seasonal section leading up to Easter.
How to make Easter cookies
For the full recipe, including ingredients amounts and detailed instructions, scroll to the recipe card below.
Combine two portions of the cookie dough and roll them together into a ball. Repeat with the rest of the cookie dough, making 12 cookie dough balls.
Press each ball of cookie dough into the well of a standard muffin tin that’s been greased with nonstick spray. Use your fingers to evenly press the dough up the sides of the muffin wells, creating “bowls” from the cookie dough.
Bake at 350°F for 12-15 minutes, until lightly golden brown. Let the cookie cups cool completely.
Remove the cookies from the muffin tin. Use a grass piping tip to fill each cookie cup with the frosting.
Top each cookie with 2 to 3 of the Cadbury mini eggs. Serve and enjoy!
Tips for Success
- 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.
- If you’re still nervous about removing the cooled cookies, use parchment paper to make a thin “sling” in each well underneath the cookie dough. You can use the ends of the parchment to lift the cookies out after they cool.
- If you use homemade frosting, it may “crust up” after it sets, so don’t wait to add the candy eggs.
- These will keep in an airtight container at room temperature for up to 3 days.
More Easter recipes
Planning for Easter dinner? Your family will love spiral glazed ham or a roasted leg of lamb.
Maple glazed carrots, perfect oven roasted Brussels sprouts, and classic potato gratin make for the perfect sides. Don’t forget fluffy buttery rosemary braids or brioche rolls, too!
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Easter Cookies
Ingredients
- 1 package 24-count pre-portioned sugar cookie dough 16 ounces
- 16 ounces green frosting
- 1 bag Cadbury Mini Eggs 9 ounces
Equipment
Instructions
- Preheat oven to 350°F and grease (1) 12-count standard muffin tin.
- Roll 2 portions of the cookie dough together to make 12 dough balls. Gently press each dough ball into a well of the muffin tin, using your fingers to press the dough across the bottom and up the sides of the well evenly.1 package 24-count pre-portioned sugar cookie dough
- Bake on the center rack in the oven for 12-15 minutes or until lightly golden. Transfer the pan to a wire rack; allow the cookie cups to cool completely before removing them from the pan.
- Using a grass piping tip, pipe the green frosting into the center of each cookie cup. Top with 2-3 of the mini egg candies.16 ounces green frosting, 1 bag Cadbury Mini Eggs
Notes
- If you are using store-bought cookie dough that has not already been pre-portioned or if you are using homemade sugar cookie dough, portion the dough into 12 balls around 1.33 ounces each.
- To make the cookie cups easier to remove from the pan after baking and cooling, cut parchment paper into thin strips and place in the bottom of each muffin well before adding the cookie dough. This will create “slings” you can use to easily lift the cooled cookies out of the pan later.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.