Adorable and easy Easter Basket Cookie Cups start with a sugar cookie cup that is filled with frosting, topped with dyed green coconut, stuffed with egg shaped candies, and finished with an edible grass handle. These simple treats are fun to make with kids and serve on an Easter dessert table.
16ozsugar cookie doughor your favorite scratch recipe
16ozvanilla frosting
½cupshredded sweetened coconut
green food coloring
Cadbury mini eggs
M&M eggs
edible grass
Instructions
Line a mini muffin pan with mini cupcake liners and fill each well with one square of sugar cookie dough. Bake for 10-12 minutes in a 350° preheated oven, or until just golden. Remove from oven and allow to cool.
Once cooled, fill each cookie cup with frosting.
To a small bowl, add 1-2 drops of green food coloring and 1 tsp water. Mix. Add in approximately ½ cup of shredded coconut and stir to coat until evenly green.
Sprinkle each cookie cup with green coconut and top with 3 egg candies.
Cut a piece of edible grass and gently form into a basket handle.
Serve & enjoy!
Video
Notes
Use any flavor cookie dough - sugar, chocolate chip, snickerdoodle, etc.If skipping the mini cupcake liners, make sure to spray the mini muffin tin with nonstick spray.Instead of using green coconut, you could also dye the frosting green to serve as grass. Store covered at room temperature for up to 5 days.