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!

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Prep Time: 20

Cook Time: 10

Total Time: 30

Author: Heather Painchaud

Servings: 24

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Preheat the oven to 350 degrees f.
Lightly grease a mini muffin tin (24 count). Line a baking tray with parchment paper.
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.
Use a cookie scoop to form uniform sized cookie dough balls.
Place one dough ball into each greased muffin cup. Spread the dough up the sides of the tin to form a cup shape.
Bake until cookies are lightly brown around the edges, 10-12 minutes.
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.
Remove the cookie cups from the muffin tin and place them on the prepared cookie sheet or a wire cooling rack.
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.
In a medium bowl combine the frosting and a few drops of green food coloring. Mix until a medium green hue is achieved.
Spoon the frosting into a piping bag. Tip: a ziploc bag can also be used.
Cut the tip from the bag and pipe the frosting into the cups.
Press the green coconut into the frosting on top of the cookies.
Place 2-3 mini cadbury eggs into the top of each cookie.

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.