The Best Easter Sugar Cookie Cups
These are the best Easter Sugar Cookie Cups – totally easy and fun to make mini egg cookies, great for celebrating Easter!
Too busy to make this right away? Pin it for later! Pin this easy recipe to your favorite board on Pinterest and it will be waiting there when you’re ready.
Cookie cups are my new favorite cookie to make because they are so fun to fill and decorate. The festive possibilities are endless!
I’m a huge fan of creating treats for every occasion, especially delicious ones like these. These Cadbury mini egg cookies are perfect for taking to your next Easter event or party!
Why use sugar cookie dough?
Sugar cookie dough is super versatile and easy to make with only a few ingredients from the grocery store. Start with butter, granulated sugar, all purpose flour and a splash of vanilla extract.
Be sure to check out some of our other Easter recipes like these; Easter Cookie Bars, Easter Chick Cupcakes or Easter Chocolate Bark.
This birds nest cookie cup recipe is so much fun for kids of all ages to make and take to holiday parties or events. My kids enjoy the decorating part the most, second only to the eating part of course.
How to make these easter cookies:
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Ingredients:
- 1 cup all purpose flour
- 3/4 cup granulated white sugar
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tsp baking soda
- 1/2 teaspoon salt
- 2 Tbsp green sprinkles
- 1 tub Duncan Hines white frosting
- Green food coloring
- 1/2 cup fancy coconut
- 1 cup Cadbury mini eggs
Tip: pre-made sugar cookie dough mix can be used as a base for these bars as well. As a busy mom, I like to use short cuts like this when I’m in a hurry to make a quick treat.
Directions:
1. Preheat the oven to 350 degrees f.
2. Lightly grease a mini muffin tin (24 count). Line a baking tray with parchment paper.
3. In a large bowl with electric mixer or stand mixer with paddle attachment, combine dry ingredients. Add butter, egg and vanilla and mix until a soft dough forms. Add green sprinkles.
4. Use a cookie scoop to form uniform sized cookie dough balls.
5. Place one dough ball into each greased muffin cup. Spread the dough up the sides of the tin to form a cup shape.
Tip: I use the round end of a cocktail muddler to create the dough cups. You could also use a spoon or the bottom of a small shot glass.
6. Bake until cookies are lightly brown around the edges, 10-12 minutes.
7. Remove the tray from the oven and while still hot, use the end of the muddler to press down the middle of the cookie cups.
8. Remove the cookie cups from the muffin tin and pace them on the prepared cookie sheet or a wire cooling rack.
9. Place the coconut in a plastic bag with a few drops of green food coloring. Mix together until the coconut is a light green shade.
10. In a medium bowl combine the frosting and a few drops of green food coloring. Mix until a medium green hue is achieved.
11. Spoon the frosting into a piping bag. Tip: a ziploc bag can also be used.
12. Cut the tip from the bag and pipe the frosting into the cups.
13. Press the green coconut into the frosting on top of the cookies.
14. Place 2-3 mini cadbury eggs into the top of each cookie.
How to store these delicious cookies:
Store these sweet treats in a large freezer bag or airtight container at room temperature for a week or in the freezer for up to three months.
This recipe makes 24 deliciously festive easter cookies with just one bag of cadbury mini eggs! You have to agree that the kids would have a blast decorating these easter egg sugar cookies!!
For fun mini egg cookie recipe variations try adding these ingredients: dark chocolate chips , brown sugar, milk chocolate eggs, chocolate chunks or cocoa powder. Be sure to check out this Chocolate Cadbury Mini Egg Cookie recipe to see what I’m talking about!
I love the pop of color that the green sprinkles and coconut give the frosting to create little easter baskets. They help to make this the perfect Easter dessert recipe that the whole family will love!
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Some of my kitchen essentials:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
They are the perfect easter cookie to make with mini eggs, our favorite candy around easter time.
How darling are these Easter Mini Egg Cookie Cups?! I absolutely love how they turned out and can’t wait to share them with friends and family this year!
If you love these Easter Sugar Cookie Cups, please give them a five star review and help me share them on Facebook or Pinterest so that others can enjoy them too!
The Best Easter Sugar Cookie Cups
These are the best Easter Sugar Cookie Cups – totally easy and fun to make mini egg cookies, great for celebrating Easter!
Ingredients
- 1 cup all purpose flour
- 3/4 cup granulated white sugar
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tsp baking soda
- 1/2 teaspoon salt
- 2 Tbsp green sprinkles
- 1 tub Duncan Hines white frosting
- Green food coloring
- 1/2 cup fancy coconut
- 1 cup Cadbury mini eggs
Instructions
1. Preheat the oven to 350 degrees f.
2. Lightly grease a mini muffin tin (24 count). Line a baking tray with parchment paper.
3. In a large bowl with electric mixer or stand mixer with paddle attachment, combine dry ingredients. Add butter, egg and vanilla and mix until a soft dough forms. Add green sprinkles.
4. Use a cookie scoop to form uniform sized cookie dough balls.
5. Place one dough ball into each greased muffin cup. Spread the dough up the sides of the tin to form a cup shape.
6. Bake until cookies are lightly brown around the edges, 10-12 minutes.
7. Remove the tray from the oven and while still hot, use the end of the muddler to press down the middle of the cookie cups.
8. Remove the cookie cups from the muffin tin and place them on the prepared cookie sheet or a wire cooling rack.
9. Place the coconut in a plastic bag with a few drops of green food coloring. Mix together until the coconut is a light green shade.
10. In a medium bowl combine the frosting and a few drops of green food coloring. Mix until a medium green hue is achieved.
11. Spoon the frosting into a piping bag. Tip: a ziploc bag can also be used.
12. Cut the tip from the bag and pipe the frosting into the cups.
13. Press the green coconut into the frosting on top of the cookies.
14. Place 2-3 mini cadbury eggs into the top of each cookie.
Notes
I use the round end of a cocktail muddler to create the dough cups. You could also use a spoon or the bottom of a small shot glass.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 110mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 1g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
