Imagine this: you have an Easter basket full of chocolate eggs, but instead it’s a cookie basket, so you can eat the eggs and the entire basket too! This easter cookie recipe is super easy to make, completely adorable, and will be loved by all. These decorated cookie cups are way quicker to make than a traditional batch of easter cut-out cookies, but they have the same delicious sugar-cookie flavor and a rich buttercream topping. Want to Make an easy and beautiful layer cake for Easter this year? Try making this Easter Peeps Cake or a Chocolate Easter Nest Cake.
Why You’ll Love This Recipe
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
Butter: I suggest using unsalted butter when baking. You have much more control over the salt level this way. Let the butter for the cookies and the buttercream soften at room temperature before starting. Sugars: Both white and brown sugar is used in this cookie cup recipe. This gives them the perfect chewy texture with crisp edges. Egg: One large egg, at room temperature, please. Vanilla Extract and Salt: These add the right amount of flavor to these sugar cookie cups. Flour and Baking Powder: The dry ingredients round out the cookie dough recipe. Baking powder gives these cookies a bit of lift, but not too much that the cookies overflow the pan.
Buttercream: To make the creamy topping for cookie cups, you’ll need butter, powdered sugar, milk or cream, and vanilla extract. Candy Decorations – You’ll need about a cup of colorful, coated, chocolate eggs. Try Cadbury mini eggs, M&M eggs, or use Jelly Bird Eggs (jelly beans) for a non-chocolate option.
How to Make Easter Cookie Cups
Recipe Tips
Measure Correctly: When baking it’s important to measure all of the ingredients accurately. Use a digital scale to measure your ingredients, or check out these tips for getting ingredient measurements right. Go Slow with Powdered Sugar: If you add it all in at once and turn on the mixer, you’ll create a sugar storm! Add just a little bit at a time and mix at low speed. You Will Make 22: A mini muffin pan will have 24 spots, but you will leave 2 of them empty for this recipe. Want Less Frosting? You can skip the step where we press the centers of the cups down if you’d prefer to just top the cookie cups with frosting rather than fill them up.
Helpful Tools for Making Cookie Cups
A Mini Muffin Pan: Wilton pans are my go-to. They are reasonably priced and work very well. Piping Tips and Bag: Disposable piping bags and a good star tip make the filling for these cookie cups easy. Gel Food Coloring: Gel food coloring will give you vibrant colors without changing the texture of your icing. I like this set that has all of the basic colors.Electric Hand Mixer: This is the perfect tool for mixing up both the cookie dough and the creamy buttercream frosting. I love this one from Kitchenaid, as it has a large range of speeds for making all sorts of recipes. Cookie Scoop: Using a scoop helps you to ensure that all of the cookie cups are the same size. I use these scoops for all of my cookie recipes.
Easter Recipes to Serve with Easter Cookies
Are you planning your Easter Brunch or Easter Dinner menu? You might like to start here with some of my best Easter recipes! Start by choosing a delicious Easter ham recipe. Pineapple Ham is a gorgeous, classic main dish. You can also make a Honey Baked Ham, or do the Ham in the instant pot this year. Put out tasty and easy sides like Broccoli Casserole, Cheesy Hashbrown Casserole and Brown Sugar Glazed Carrots. Finish the Easter menu with Brunch-friendly sweets and treats! Orange Muffins, Blueberry Cheesecake Bars, Banana Pudding, and Ambrosia Salad with marshmallows will all be amazing. Looking for more cookie cup recipes? Check out my Peanut Butter Cookie Cups and these super cute Football Cookie Cups! Enjoy time with your family this Easter while everyone is enjoying the delicious and easy Easter cookie cups you made! © Little Sunny Kitchen
