Easter Basket Cookie Cups

Name: Easter Basket Cookie Cups
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Ingredients: 16 oz package Pillsbury Ready-To-Bake Sugar Cookie Dough; 16 Twizzlers Pull 'n Peel Licorice; 16 Ghiradelli chocolate bunnies; 32 Cadbury mini chocolate eggs; 1/2 cup butter; 1/2 cup shortening; 4 cups powdered sugar; 2-3 tbsp milk; 1 tsp vanilla; Green gel paste icing color

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These adorable Easter Basket Cookie Cups are almost too fun to eat! They are filled with buttercream frosting, chocolate bunnies, and eggs.

Easter basket cookie cup with buttercream and treats.

Easter treats with all their cheerful pastel colors are just the thing we need after a long winter! These edible Easter baskets have a handle, buttercream grass, and festive candies.

How To Make Easter Basket Cookie Cups
Alternative Handles
Frequently Asked Questions
More Easter Recipes

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 cavities are larger than the ones in the mini muffin pan I typically use, I used one and a half of the cookie dough squares in each cup.

Place the silicone mini bundt pan on a baking sheet for stability and bake at 375 degrees for 15-19 minutes (or bake for 12-14 minutes if using a mini muffin pan). Allow the cookies to cool completely before removing them from the pan.

Grass buttercream frosting for Easter basket cookie cups.

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.

Use a pastry bag to fill each cookie cup with frosting. Then, use Wilton decorating tip #233 to make buttercream Easter grass.

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. There are nine colored strands in each licorice twist.

I peeled the licorice apart in threes and cut each length in half. So, I laid the strands down flat on a piece of waxed paper and held the ends down with glass cups to help them flatten and dry out for an hour or two. Press the licorice ends into the frosting and keep your fingers crossed that it stays in place.

Alternative Handles

Original Twizzlers
Colorful licorice twists
Nerds Rope
And if it’s too frustrating, don’t add a basket handle. The treats are fun without them, too!

Easter basket cookie cups with a chocolate bunny.

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 Cookie 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!

Frequently Asked Questions

How can I make these in a mini bundt pan?

For a mini bundt pan, use 1 1/2 squares of Pillsbury Ready to Bake Sugar Cookie Dough or 1 1/2 tablespoons of homemade sugar cookie dough.

How can I make the Easter baskets in a mini muffin pan?

For a mini muffin pan, use 1 square of Pillsbury Ready To Bake Sugar Cookie Dough or 1 tablespoon of homemade sugar cookie dough.

Do I need to do anything different when using a metal pan?

If using a metal pan, instead of a silicone pan, you can roll the cookie dough balls in sugar before placing them in the pan to help prevent sticking.

More Easter Recipes