What type of cookie dough works best for making Easter basket cookies?

Premade refrigerated sugar cookie dough, such as Pillsbury’s cookie dough roll, is a convenient choice because it saves time and consistently holds its shape. You can also use your favorite sugar cookie recipe, making sure to chill the dough before baking. Using chilled dough helps the cookies maintain structure when pressed into basket shapes.

How do I shape and bake the cookie cups to create Easter basket cookies?

Spoon about 1.5 tablespoons of dough into each muffin tin cup. Bake at 350°F (175°C) for 12 to 15 minutes until the edges are golden. Once slightly cooled (about 5 minutes), press down the center of each cookie with the bottom of a spice jar or shot glass to form the basket cup shape. For mini baskets, use mini muffin tins and reduce baking time to 8-10 minutes.

How can I make the basket handles stand upright on Easter basket cookies?

Shape the dough into a U shape for the handle and lay it flat on a baking tray. Bake the handles separately to help them keep their form. Once baked and cooled, attach the handle to the cookie cup using frosting as glue. This method prevents the handle from collapsing, which often happens if baked inside the cookie cup.

What are good frosting and candy options for decorating Easter basket cookies?

Use a simple green buttercream frosting made from softened butter, powdered sugar, milk, vanilla extract, and green gel food coloring to resemble grass. Pipe the frosting into the cooled cookie cups with a piping bag or a ziplock bag with the tip snipped off. Top with popular candies such as mini Cadbury eggs, Easter M&Ms, jelly beans, or vegan options like Doisy and Dam Good Eggs.

How should I store and freeze Easter basket cookies without losing freshness?

Store decorated cookies in an airtight container in the refrigerator for up to three days. Before serving, allow them to reach room temperature to soften the frosting and improve texture. You can freeze the un-frosted cookie cups by placing them in a sealed container; thaw completely before decorating to maintain shape and freshness.

Easter Basket Cookies Recipe With Fun Decorating Ideas

Name: Easter Basket Cookies
Prep time: 15 min
Cook time: PT-493942H38M37S
Total time: PT-493942H38M37S
Cuisine: American
Ingredients: 16 ounces refrigerated sugar cookie dough (or your favorite sugar cookie dough; about 1.5 tablespoons dough per muffin cup); 1 cup (226 grams) butter, softened to room temperature; 3 cups (360 grams) powdered sugar; 2 tablespoons milk (can substitute with dairy-free milk if preferred); 1 teaspoon vanilla extract; Green gel food coloring (or any preferred color for “grass”); Mini Easter egg candies or peanut butter M&Ms for topping; Optional: licorice or candy rope for basket handles

Ingredients

Scale

16 ounces refrigerated sugar cookie dough (or your favorite sugar cookie dough; about 1.5 tablespoons dough per muffin cup)
1 cup (226 grams) butter, softened to room temperature
3 cups (360 grams) powdered sugar
2 tablespoons milk (can substitute with dairy-free milk if preferred)
1 teaspoon vanilla extract
Green gel food coloring (or any preferred color for “grass”)
Mini Easter egg candies or peanut butter M&Ms for topping
Optional: licorice or candy rope for basket handles

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Instructions

1. Preheat oven to 350°F (180°C) and grease a 12-count muffin tin well with nonstick spray or butter.
2. Slice the refrigerated cookie dough roll into 12 equal pieces and press one piece into each muffin cup. Press the dough slightly to form a basket shape.
3. Bake for 10 to 15 minutes until edges turn golden and lightly browned. For mini muffin tins, reduce baking time to 8 to 10 minutes.
4. Allow cookies to cool in the muffin tin for 5 minutes, then gently press the centers down again to maintain basket shape. Remove to a wire rack and cool completely.
5. For the frosting, beat the softened butter with an electric mixer for 2 to 3 minutes until fluffy. Gradually add powdered sugar, milk, and vanilla extract until smooth and creamy. Add green gel food coloring and mix until evenly colored.
6. Fill a piping bag or ziplock bag with the frosting and pipe into each cooled cookie cup to resemble grass. Alternatively, use shredded coconut colored with green food coloring for a grass effect.
7. Top each cookie basket with mini Easter egg candies or peanut butter M&Ms.
8. Optional: Create basket handles from licorice, candy ropes, melted chocolate piped on hardened frosting, or shaped cookie dough strips baked separately and attached after decorating.

Last Step:

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Notes

💡 Soften butter by leaving it at room temperature for about 30 minutes before making frosting.
❄️ If preparing ahead, bake and cool the cookie cups; freeze unfrosted cookie cups for up to 3 to 4 months and decorate after thawing.
🧊 Store finished cookies in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.

Author: Brandi Oshea
Prep Time: 10 minutes
Cooling Time: 5 minutes
Cook Time: 10-15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie basket
Calories: 373-419
Sugar: 33-43 grams
Sodium: 233-262 milligrams
Fat: 18-23 grams
Carbohydrates: 48-53 grams
Fiber: 0.3-1 gram
Protein: 2-5 grams
Cholesterol: 24-45 milligrams