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
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.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg