The cutest Easter treat! Use store-bought cookie dough to make Easter Sugar Cookie Cups filled with fluffy frosting and topped with Easter egg candies.
I can’t believe we are just a few weeks away from Easter!
Easter desserts are some of my favorite desserts. I love all things pastel and spring-y so these Easter Sugar Cookie Cups are right up my alley.
These are going to be so perfect for Easter parties or if you are looking for Easter desserts for kids.
Why You Will Love This Recipe
- It starts with store-bought sugar cookie dough so it’s super easy! The cookies bake in less than 15 minutes and then you get to do the fun part: decorating. And your kids will love to help with the frosting and placing the Easter eggs on top.
- The combination of the sugar cookie with fluffy frosting and crunchy egg candies is so delicious.
- You can make the cookie cups ahead of time and decorate them right before you plan to serve them.
- Aren’t they just the cutest Easter sugar cookies you have ever seen?!
- Pillsbury Sugar Cookie Dough – for this recipe, I like the “ready to bake” cookie dough that is already divided into servings. It’s very easy to pop the individual servings into the muffin tin to get the cookie cups.
- Unsalted butter – you want the butter to be softened to room temperature because you are using it for the frosting.
- Powdered sugar
- Vanilla extract
- Kosher salt
- Green food coloring – the food coloring is going in the frosting and is totally optional. You can leave the frosting as is if you prefer.
- Egg Candies – there are so many types of egg-shaped candies in the stores during Easter season but I used the Hershey’s ones for these pictures.
How To Make Easter Sugar Cookie Cups
- Prepare. Liberally spray a regular sized muffin tin with baking spray. Put one section of dough in each well.
- Bake. Bake at 350F for 10-14 minutes until lightly browned (according to package instructions.)
- Shape. Immediately after baking, using a tart shaper or the bottom of a spice jar, LIGHTLY and SLOWLY press the centers of the cookies down to create an indentation for the frosting.
- Cool. Let the cookies cool for about 5 minutes in the tin and then carefully remove them. Cool completely.
- Beat butter. Beat the butter until light and fluffy.
- Beat in remaining ingredients. Add powdered sugar, one cup at a time, and beat on low until all the powdered sugar has been added. Add in vanilla extract and salt. Add milk until desired consistency is reached. Beat for an additional 2-3 minutes until the frosting is light and fluffy.
- Add color. If coloring frosting, add the gel food coloring one drop at a time until desired color is achieved.
- Prepare frosting for piping. Add frosting to a piping bag.
- Decorate. After the cookies have completely cooled, pipe the frosting into the middle of the cookie cup. Top with 3 chocolate eggs.
Tips and Tricks
- Make this recipe even easier by using store-bought frosting, too! You can buy it green or buy your favorite white frosting and dye it with food coloring.
- If you add too much milk to the frosting, add small amounts of powdered sugar until it gets back to the correct consistency.
- Make sure to let them cool in the muffin tin for the full 5 minutes before attempting to remove them. They will fall apart if they are too hot.
How Long Are They Good For?
Unfrosted cookies can be stored at room temperature in an airtight container for up to a week. Frosted cookies are good for up to 3 days, in an airtight container at room temperature
Can You Freeze Them?
You can freeze the unfrosted cookies for up to 3 months. I would wrap them tightly in plastic wrap and then put them in an airtight container.
Make sure to bring them back to room temperature before frosting and decorating.
The cookie can be made several days ahead if necessary. Store them in an airtight container at room temperature.
I wouldn’t recommend decorating them more than 2 days before you plan to serve them.
You can put the frosting in a large ziploc bag and cut off one of the corners to pipe the frosting into the cookies.
More Sugar Cookie Recipes
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- 1 (16 ounce) package Pillsbury Sugar Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1-2 tablespoons milk
- green food coloring
- 2 (9 ounce) packages Hershey’s Egg Candies (or similar)
!For the cookies:
1. Preheat oven to 350℉. Liberally spray a regular sized muffin tin with baking spray.
2. Separate the premade cookie dough and put one section of dough in each well.
3. Bake for 10-14 minutes until lightly browned (according to package instructions.)
Immediately after baking, using a tart shaper or the bottom of a spice jar, LIGHTLY and SLOWLY press the centers of the cookies down. This creates a small indentation for the frosting.
4. Let the cookies cool for about 5 minutes in the tin and then carefully remove them by using a butter knife to help lift them out of the wells. Transfer to a cooling rack to finish cooling.
!For the frosting:
1. In a large mixing bowl, beat the butter until light and pale in color, about 2-3 minutes.
2. Add in the powdered sugar, one cup at a time, and beat on low until all the powdered sugar has been added. Increase mixer speed to medium and beat until fully combined.
3. Add in vanilla extract and salt.
4. Add 1 Tablespoon of milk and continue to beat, adding a little more milk until desired consistency is reached. Beat for an additional 2-3 minutes until the frosting is light and fluffy.
5. If coloring frosting, add the gel food coloring one drop at a time until desired color is achieved. Add frosting to a piping bag.
6. After the cookies have completely cooled, pipe the frosting into the middle of the cookie cup. Top with 3 chocolate eggs.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 16mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 1g