Sugar Cookie Easter Egg Cups are the quintessential sweet treat for your Easter celebrations. These delightful mini cookie cups are not only a feast for the eyes with their vibrant colors and playful decorations but also pack a delicious flavor that simply melts in your mouth. Made using soft sugar cookie dough, these cups hold fluffy frosting and are topped with colorful candy eggs, making them an irresistible choice for family gatherings or festive brunches.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Sugar Cookie Easter Egg Cups
Storing & Reheating
Chef’s Helpful Tips
Sugar Cookie Easter Egg Cups

I first stumbled upon the idea of using cookie dough to create edible cups while looking for a fun project to do with my kids during the holiday season. The joy of watching their eyes light up as they helped push the cookie dough into the muffin tin was priceless. The process is as simple as it is rewarding, and the results? Absolutely charming! I can’t wait for you to dive into creating your own Sugar Cookie Easter Egg Cups—trust me, they’ll be a hit at any gathering.

Why You’ll Love This Recipe

Simple & Quick: This recipe takes just 15 minutes of prep and 27 minutes of cooking time—perfect for a last-minute dessert.
Irresistible Flavor: The combination of sweet sugar cookie dough and rich frosting creates a melt-in-your-mouth experience.
Eye-Catching Appeal: These colorful cookie cups are a fun addition to any holiday spread, attracting both kids and adults alike.
Flexible Serving: Perfect for Easter brunch, parties, or simply as a sweet afternoon treat.
Customizable: Feel free to experiment with different toppings or use various candy eggs to suit your preference!

Ingredients You’ll Need

Pillsbury Sugar Cookie Dough (16 oz): This pre-made dough saves time and ensures consistent results. You can substitute with homemade sugar cookie dough if you’re feeling adventurous!
Salted Butter (1 cup): Adds richness and flavor to your frosting. Unsalted butter can also be used; just add a pinch of salt.
Powdered Sugar (3 cups): Essential for the frosting, giving it that sweet and fluffy texture. Avoid using granulated sugar for a smooth finish.
Heavy Whipping Cream (2 tablespoons): This keeps the frosting creamy and easy to pipe. You can swap it with milk or a dairy-free alternative for lighter frosting.
Vanilla Extract (1 teaspoon): A must for flavor depth! Use pure vanilla extract for the best taste.
Hershey’s Egg Candies (18 oz): These colorful candies bring a festive look and crunch. You can substitute these with chocolate eggs or other seasonal candies if desired.

Preheat the Oven: Set your oven to 350°F and generously spray a 12-cup muffin tin with cooking spray to prevent sticking.

Prepare the Cookie Dough: Open the Pillsbury sugar cookie dough and separate it into 12 equal portions. Place one section into each well of the muffin pan, pressing it down gently to ensure it fills the entire bottom.

Bake the Cookie Cups: Bake your cookie cups for 10-14 minutes until they’re just lightly browned. Avoid overcooking, as they’ll continue to firm up after removing them from the oven.

Create Your Basket Shape: When they come out of the oven, grab a shot glass and gently press the centers of the warm cookies down to form little baskets. Be careful to do this while they’re still hot, as it makes shaping easier.

Cool: Allow the cookie cups to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Make the Frosting: In a large mixing bowl, beat the softened salted butter on medium-high for about 2 minutes until it becomes fluffy. This step is crucial for a light and airy frosting.

Add the Sugar: Gradually add the 3 cups of powdered sugar on low speed, then switch to medium until it’s fully combined. This will help you avoid a powdered sugar explosion!

Incorporate Cream and Vanilla: Mix in the 1 teaspoon of vanilla extract and 2 tablespoons of heavy whipping cream. Blend until you reach your desired frosting consistency.

Pipe the Frosting: Using a piping bag or a zip-top bag with the corner snipped off, fill each cookie cup with frosting. Aim for a generous amount; it’s the best part after all!

Top with Candy: Finally, decorate each frosted cookie cup with three Hershey’s egg candies, tucking them gently into the frosting.

Storing & Reheating

To store your Sugar Cookie Easter Egg Cups, keep them at room temperature in an airtight container for up to three days. If you want to extend their shelf life, refrigerate them for up to a week using a suitable storage container. These delightful cookies can also be frozen for up to three months—just ensure you layer them with parchment paper to prevent sticking. When you’re ready to enjoy, allow them to thaw at room temperature for the best texture; the frosting may lose some of its fluffiness upon freezing but will still be delicious.

Chef’s Helpful Tips

Be wary of overcooking those cookie cups; they might look undercooked when pulled out but will firm up as they cool.
Make sure your butter is at room temperature for the frosting to achieve that desired fluffy texture—cold butter won’t whip as well.
To keep your frosting from becoming too runny, gradually add the heavy whipping cream. You want it creamy yet pipeable!
If you don’t have a piping bag, the zip-top bag trick works perfectly; just make a small cut at one corner and pipe away!
Consider incorporating food coloring into your frosting to match the Easter theme—bright colors add to the fun!

It’s hard not to smile when you see these lovely Sugar Cookie Easter Egg Cups on the table. Not only do they taste absolutely delightful, but they also bring a sense of playful creativity that makes any gathering more festive. Whether it’s an Easter brunch or just a fun activity with your kids, making these cookie cups is a wonderful way to celebrate the season. They embody everything we love about Easter—color, fun, and, of course, sweetness. Your family and friends will absolutely adore these!

Recipe FAQs

Can I use homemade sugar cookie dough?

Absolutely! If you prefer to make your sugar cookie dough from scratch, just use your favorite recipe. The important thing is to ensure the dough is soft enough to easily press into the muffin tins.

How do I prevent the cookie cups from sticking?

Using cooking spray generously on your muffin tin is key. You might also consider lightly dusting it with flour after spraying, especially if you’re using a non-stick pan.

Can I make these cookie cups ahead of time?

Yes! You can bake the cookie cups a day in advance and store them in an airtight container at room temperature. Just make the frosting on the day you plan to serve for the best texture.

What if I don’t have a shot glass for shaping?

No problem at all! You can use any small, round object or the back of a tablespoon to gently press down the cookie centers. Just make sure it’s smooth and clean!

More COOKIES Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 15 minutes
Cook Time: 27 minutes
Total Time: 42 minutes
Yield: 12 servings
Category: Cookies
Method: Baking
Cuisine: American

Print Recipe

Description

These Sugar Cookie Easter Egg Cups are a perfect blend of sweet buttery flavor and creamy frosting, topped with colorful candy eggs. Ideal for any festive gathering, they’re simple to make and sure to impress family and friends!

Ingredients

pillsbury sugar cookie dough – 16 oz
salted butter – 1 cup
powdered sugar – 3 cups
heavy whipping cream – 2 tablespoons
vanilla extract – 1 teaspoon
hershey’s egg candies – 18 oz

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350° F and spray a 12-cup muffin tin with cooking spray.
Separate the cookie dough and place one section into each well of the muffin pan.
Bake for 10-14 minutes until lightly browned, being careful not to overcook.
After baking, gently press the center of each cookie with a shot glass to form a basket.
Allow cookies to cool in the pan for 10 minutes, then transfer to a cooling rack.
Beat the softened butter for 2 minutes until fluffy.
Gradually mix in powdered sugar on low speed, then increase to medium until well combined.
Add in vanilla extract and heavy cream, mixing until you reach the desired consistency.
Pipe the frosting into the cookie indentation and top each with 3 egg candies.

Notes

For best results, don’t overbake the cookie cups; they should remain soft.
Allow the cookie cups to cool completely before frosting to prevent melting.
Feel free to use any type of candy eggs to customize your treats.