Easter Cookie Cups
These Easter Cookie Cups are a quick holiday treat made with cookie mix as a shortcut. They are still super delicious and filled with a rich homemade frosting.
Servings: 36
Calories: 127kcal
Ingredients
Sugarr Cookie Cups
- 17.5 ounces Sugar Cookie Mix I used Betty Crocker
- ½ cup butter unsalted and softened or 1 stick
- 1 large egg
Buttercream Frosting
- ½ cup butter unsalted or salted or 1 stick
- 2 cups icing sugar 230 grams
- ½ tablespoon milk
Options
- drops pink food coloring or your favorite color
Instructions
- Preheat oven to 350F and generously grease a mini-muffin tray.
- In a mixing bowl add sugar cookie mix, butter and egg. Mix well with a spatula until all combined (note: this can take some elbow grease, so you can use a hand mixer for the start on low to prevent overmixing).
- Using a 1 tablespoon cookie scoop, drop dough balls into to fill the muffin tray (you will have enough for 36 cookie).
- Bake for about 10-12 minutes, or until you see the tops starting to get a little golden.
- Remove from the oven and using a tart tamper or a tablespoon lightly press into each cookie to make a small cavity (only go about half the way down, or less).
- Allow them to cool for at least 15 minutes to ensure the frosting does not melt.
- Once fully cooled remove cookie cups carefully, you may want to use a small spoon to loosen the edges (I like to use my tart tamper and turn it to loosen the cookie then tip the tray over to slide it out).
- Then start your buttercream frosting by adding all ingredients into the bowl of a stand mixer and mix on medium-low speed until smooth, including food coloring, if desired; stopping to scrape the edges down to ensure everyone is smooth and consistent.
- Transfer to a piping bag and add as desired.
- If using, add any sprinkles.
Notes
- Ensure that you generously grease your mini muffin pan and remove the Easter cookie cups before they cool completely so they don’t get stuck.
- Avoid overbaking the Easter cups so they don’t become hard and dry.
- Allow the sugar cookie cups to cool for a minimum of 10 minutes before you try to take them out of the pan, so you can prevent breaks and cracks.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 82mg | Potassium: 4mg | Sugar: 13g | Vitamin A: 165IU | Calcium: 3mg | Iron: 0.1mg