These adorable Easter Basket Cookie Cups are almost too fun to eat! An Easter dessert recipe filled with buttercream frosting, chocolate bunnies, and chocolate eggs.
I’ve been wanting to make these Easter basket cookie cups for a couple of years now. The problem is that I ran out of time each year and that I wasn’t quite sure how to make them. I thought about using green colored coconut for the grass, but I don’t care for coconut and neither do my kids. I thought about using green licorice but wasn’t sure how well that would stay in place. Finally, I discovered a decorating tip that makes buttercream frosting look like grass and I knew it would be perfect for the Easter basket cookie cups!
Disclaimer: Please note that some of the links in this post are affiliate links to the items I used to make these cookies. There is no additional cost to you, but I may earn a small commission if you purchase through those links. Thank you for your support!
My original plan was to use my silicone mini muffin pan to make the basket part of the cookie. But just before getting started I remembered that I had a silicone mini Bundt pan that I ordered to make a pumpkin dessert last fall. I realized that the mini Bundt would make a super cute basket.
To make the cookie cups I used Pillsbury Ready To Bake Sugar Cookie Dough. Since the silicone mini Bundt pan cups are larger than the mini muffin pan cups I typically use, I used one and a half of the cookies dough squares in each cup. (If you are going to make your own sugar cookie dough this is about 1 1/2 tablespoons of dough.)
Bake at 375 degrees for 15-19 minutes with the silicone pan on a baking sheet for stability. Allow the cookies to cool completely before removing them from the pan.
When ready to decorate, beat softened butter and shortening until light and fluffy. Mix in the powdered sugar one cup at a time. Then, beat in one tablespoon of milk at a time until the frosting is the desired consistency. Stir in the vanilla and Wilton green gel paste icing color.
So here’s the thing, the handles were the most difficult part of these baskets. I used Twizzlers Pull n’ Peel Fruit Punch candy and it wanted to continue twisting. (If this is going to be an issue for you, I would suggest using regular Twizzles instead.) There are nine colored strands in each Twizzlers Pull n’ Peel Fruit Punch candy licorice twist. I peeled the licorice apart in threes and cut each length in half. So, I tried twisting the licorice the opposite direction and then laid the strands out flat and held the ends down with glass cups to help them flatten out for a while. Press the licorice ends into the frosting and keep your fingers crossed that it stays in place.
To complete the baskets, I added Ghiradelli Chocolate Caramel Bunnies and Cadbury Mini Eggs, but use any of your favorite Easter candies to decorate the baskets! These Easter Basket Cookies Cups turned out so adorable and we delivered them to my nieces and nephews so that we weren’t tempted to eat all of them!
- 1 package Pillsbury Ready-To-Bake Sugar Cookie dough (24 squares, divided)
- Chocolate bunnies
- Mini chocolate eggs
- ½ cup butter
- ½ cup shortening
- 4 cups powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla
- Green gel paste icing color
- Cut 8 of the squares of cookie dough in half. Place one full square and a half square in each of the greased silicone mini bundt pan cups. (I only have one pan so I had to bake the cookies in two batches to make all 16 cookie cups.) Put the silicone pan on a cookie sheet and bake at 375 degrees for 15-19 minutes. Allow the cookies to cool completely before removing them from the pan.
- Use a pastry bag to fill each cookie cup with frosting. Use Wilton decorating tip #233 to make buttercream grass.
- Complete the Easter baskets with chocolate bunnies and eggs.
- Beat softened butter and shortening until light and fluffy. Mix in the powdered sugar one cup at a time. Then, beat in one tablespoon of milk at a time until the frosting is the desired consistency. Stir in the vanilla and Wilton green gel paste icing color.