Easter Cookie Baskets (Print Version)
# Ingredients:
→ Cookie Bases
01 -
1 pack (16 oz) of Pillsbury sugar cookie dough
→ Creamy Frosting
02 -
1 cup (2 sticks) of salted butter, at room temperature
03 -
3 cups of powdered sugar
04 -
2 tablespoons of heavy cream
05 -
1 teaspoon of vanilla
→ Toppings
06 -
2 packs (9 oz each) of Hershey's Egg Candies or similar decorations
# Instructions:
01 -
Turn your oven on to 350°F and generously coat a 12-cup muffin pan with non-stick spray.
02 -
Take the cookie dough and split it into 12 pieces. Press one piece into every muffin cup.
03 -
Pop the pan into the oven and bake for around 10-14 minutes. Keep an eye on them and remove when the edges turn light golden.
04 -
Right after you pull the pan out of the oven, grab a spice jar or shot glass. Push down lightly in the center of each cookie to make a small well for the frosting.
05 -
Sit the cookies in the muffin tin for about 10 minutes, then move them to a wire rack until they’re fully cool.
06 -
As the cookies cool, whip up your frosting. Use a big bowl and a mixer to beat the butter and powdered sugar until fluffy. Pour in the heavy cream and vanilla, then mix until it’s super smooth.
07 -
Once the cookies are cool, put the frosting into a piping bag (or a sandwich bag with the corner snipped). Fill the center of each cookie cup with frosting, then sprinkle in the egg candies or other sweets.
# Notes:
01 -
You can make these a day ahead and keep them in a sealed container.
02 -
If you feel like baking from scratch, swap the store-bought dough for your own sugar cookie recipe.
03 -
Use food coloring to turn the frosting green, giving it that grass-on-an-Easter-basket look.