Enjoy a mini sweet bite this Easter! The combination of sugar cookies filled with creamy frosting and candy make these Easter Cookie Cups an eggcellent treat!
Course Dessert, Easter
Cuisine American
Prep Time 17 minutesminutes
Cook Time 13 minutesminutes
Total Time 30 minutesminutes
Servings 24
Calories 282kcal
Author Erin @ Suburban Simplicity
Equipment
mini muffin pan
small bowl
medium bowl
cooling rack
spoon
plastic baggie
Ingredients
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonsalt
1cupbutterroom temperature
1 ¼cupgranulated sugar
1large eggroom temperature
2teaspoonsvanilla extract
For the Filling
3 ⅓cuppowdered sugar
1cupbuttersoftened
1teaspoonpure vanilla extract
1teaspoonmilk
pinchof salt
Green food coloringoptional
1bagseason candy
Get Recipe Ingredients
Instructions
Preheat oven to 375°F. Spray mini muffin tin with cooking spray. Set aside.
Mix flour, baking soda, and salt in a small bowl, set aside.
Beat butter and sugar on med-high with an electric mixer in a large bowl until pale and fluffy (approx. 2-3 mins). Reduce speed and add egg and vanilla extract. Beat until combined about 30 more seconds.
Add flour mixture and mix until just combined.
Using a large cookie scoop or tablespoon, scoop dough into greased muffin cups. Press into the bottom and up the sides about ⅔ of the way to create a little bowl.
Bake for 10-11 mins or until lightly browned and mostly set.
Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
For the Filling
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually beat in just enough remaining milk to make frosting smooth. If frosting is too thick, beat in more milk, a few drops at a time.
Pipe the filling with either a plastic Ziploc bag, with the corner snipped, or a pastry bag into the cookie cups and top with seasonal candy. Enjoy!
Notes
If you're in a time crunch, grab a roll of pre-made sugar cookie dough at the store and then bake and fill!
You can use whatever type of filling/frosting you like for this recipe: Cream cheese, buttercream, or marshmallow. They all work great.
Again, if you're running low on time, a container of pre-made frosting will also work.
Top with any seasonal candy you like!
Storing: Keep your Easter cookies in an airtight container for 3-4 days. If you want to freeze your Easter cookies, we suggest freezing the cookie cup without the frosting and filling when ready to eat. They will last in the freezer for 2-3 months.Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.