Enjoy a mini sweet bite this Easter. These Easter Cookie Cups combine tender sugar cookie “cups” filled with fluffy frosting and topped with seasonal candy for a delightful bite-sized treat.
Easter is a wonderful time to celebrate spring with fun, easy desserts. Whether you need a quick party treat, brunch dessert, or something to bring to a spring gathering, these bite-sized cookie cups are a simple and charming option.
Mini sugar cookie cups filled with a creamy frosting and finished with colorful candy are a winner with both kids and adults. They look like little nests and take only a small amount of time and effort to prepare.
If you enjoy fuss-free Easter baking, other simple favorites include spring confetti cookie bars, Bunny Chow, and these cookie cups. All are easy to make and perfect for sharing.
How to Make Easter Basket Cookies
You don’t need any special equipment to make these cookie cups. A pastry bag makes filling easy but a plastic bag with the corner snipped works just as well.
Step 1: Make the Cookie Dough
Preheat the oven to 375°F (190°C) and lightly spray a mini muffin tin with cooking spray. In a small bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt; set aside.
In a large bowl, beat 1 cup softened butter and 1 1/4 cups granulated sugar on medium-high with an electric mixer until pale and fluffy, about 2–3 minutes. Reduce the mixer speed, add 1 large room-temperature egg and 2 teaspoons vanilla extract, and beat just until combined. Fold in the flour mixture until the dough comes together; avoid overmixing.
Step 2: Shape the Cookie Cups
Use a large cookie scoop or a tablespoon to portion the dough into the prepared mini muffin cups. Press each portion into the bottom and up the sides about two-thirds of the way to form a little bowl.
Step 3: Bake and Form the Cups
Bake for 10–11 minutes, or until the edges are lightly browned and the cookies are mostly set. If desired, rotate the pan halfway through baking for even color. Remove the pan from the oven and, while the cookies are still warm, gently press the back of a small spoon into the center of each cookie to shape a cup. Let the cookies cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely.
Step 4: Make the Frosting Filling
In a medium bowl, combine 3 1/3 cups powdered sugar with 1 cup softened butter. Stir with a spoon or beat on low with a mixer until smooth. Add 1 teaspoon pure vanilla extract, 1 teaspoon milk, and a pinch of salt, then gradually add more milk a few drops at a time until the frosting reaches a spreadable consistency. For a grassy look, stir in a small amount of green food coloring if desired.
Step 5: Fill and Decorate
Pipe or spoon the frosting into each cooled cookie cup, using a plastic bag with the corner snipped or a pastry bag. Top each filled cup with seasonal candy—small chocolate eggs, mini M&Ms, or other colorful candies work well. Serve and enjoy.
What Size Muffin Tin to Use
Mini muffin tins produce perfectly bite-sized cookie cups and are our preference. If you don’t have a mini tin, you can use a regular muffin pan—this recipe yields about 12 regular-sized cookie cups when baked in a standard muffin pan.
Recipe Tips & Tricks
- If you’re short on time, use pre-made sugar cookie dough from the store—shape and bake the same way.
- Swap the filling to suit your tastes: cream cheese frosting, buttercream, or marshmallow filling all make tasty options.
- Store-bought frosting is a convenient shortcut when you’re pressed for time.
- For a flavor variation, try peanut butter cookie dough in place of the sugar cookie dough.
- Top cookie cups with any seasonal candy you enjoy—chocolate, caramel pieces, or small candies are great choices.
How to Store Easter Cookies
- Store finished cookie cups in an airtight container at room temperature for 3–4 days.
- To freeze, bake and cool the cookie cups without frosting or candy. Freeze the plain cups in an airtight container for 2–3 months. Thaw and finish with frosting and candy when ready to serve.
More Easter Treat Ideas
For additional no-bake or quick Easter desserts, consider treats such as Easter Oreo bark, Bunny Chow, and Easter Bunny Oreo pops. Simple, festive, and fun to make with kids.
Enjoy a sweet little bite this season with the combination of buttery sugar cookie, fluffy filling, and colorful candy in these tiny Easter cookie cups.
We’d love to hear from you!
Did you try this recipe? Leave a rating or review to let others know how it turned out.
Follow Suburban Simplicity on social media to see more recipes, crafts, home tips, and DIY ideas.
Easter Cookie Cups Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, room temperature
- 1 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
For the Filling
- 3 1/3 cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon milk, plus more as needed
- Pinch of salt
- Green food coloring (optional)
- 1 bag seasonal candy for topping
Equipment
- Mini muffin pan (or regular muffin pan)
- Small and medium bowls
- Cooling rack
- Spoon
- Plastic baggie or pastry bag for filling
Instructions
- Preheat oven to 375°F. Spray a mini muffin tin with cooking spray and set aside.
- Mix flour, baking soda, and salt in a small bowl and set aside.
- In a large bowl, beat butter and sugar on medium-high until pale and fluffy, about 2–3 minutes. Reduce speed and add egg and vanilla; beat until combined.
- Add the flour mixture and mix until just combined.
- Scoop dough into greased muffin cups and press up the sides about two-thirds of the way to form a small bowl.
- Bake for 10–11 minutes or until lightly browned and mostly set. Cool in the pan for 10 minutes.
- Gently press a small spoon into the center of each warm cookie to form a cup. Remove to a cooling rack and cool completely.
For the Filling
- Mix powdered sugar and softened butter on low until combined. Stir in vanilla and 1 teaspoon milk.
- Gradually add more milk until the frosting is smooth and spreadable. Add green food coloring if desired.
- Pipe or spoon the filling into each cooled cookie cup and top with seasonal candy. Serve and enjoy.
Notes
- If short on time, use pre-made sugar cookie dough—press into tins and bake as directed.
- Filling options: cream cheese frosting, buttercream, or marshmallow fluff all work well.
- Store-bought frosting is a quick convenience option.
- Top cookie cups with any seasonal candy you prefer.
Storing: Keep cookie cups in an airtight container for 3–4 days. To freeze, freeze baked plain cookie cups (without frosting or candy) in an airtight container for 2–3 months; thaw and fill when ready to serve.
Nutritional information is approximate and will vary based on brands and preparation methods.
Calories: 282 kcal, Carbohydrates: 35 g, Protein: 1 g, Fat: 15 g, Saturated Fat: 9 g, Cholesterol: 47 mg, Sodium: 280 mg, Sugar: 26 g.