Enjoy a mini sweet bite this Easter! The combination of sugar cookies filled with creamy frosting and candy make these Easter Cookie Cups an eggcellent treat!
Easter Cookie Cups
Easter is one of the best holidays! Not only does it usher in spring, there are so many adorable and Easy Easter treats you can make for parties, brunches or spring gatherings. Need a quick Easter dessert idea? Try these yummy cookie bites. These Easter Cookie Cups, that look like adorable little bird nests, are one of our favorites!
Who can resist a mini cookie cup filled with frosting and topped with Easter candy? Not any of the adults or kiddos we know!
There is no doubt, no fuss Easter treats like Spring Confetti Cookie Bars, Bunny Chow, and these Cookie Cups will make you the hero of the day–with very little effort required!
How to Make Easter Cookie Cups
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The good news, you don’t need any special kitchen tools to make or fill your cookie cups. You could certainly use a pastry bag to fill the cups, but a plastic baggie with the end snipped off will also do the trick!
Step 1: Make Your Cookie Dough
First, preheat your oven to 375°F. Spray mini muffin tin with cooking spray. Set aside.
Now, in a medium bowl mix together flour, baking soda, and salt, set aside.
After that, in a large bowl, beat butter and sugar on med-high with an electric mixer until pale and fluffy (approx. 2-3 mins). Reduce speed and add egg and vanilla extract. Beat until combined about 30 more seconds.
Add flour mixture and mix until just combined.
Step 2: Place Batter in Muffin Tin
Using a large cookie scoop or tablespoon, scoop your dough into the greased muffin cups. Make sure you press into the bottom and up the sides about 2/3 of the way, to create a little bowl.
Step 3: Bake, Create a Cup, Cool
Now, bake for 10-11 mins or until lightly browned and mostly set. You can rotate halfway through if you’d like.
Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
Step 4: Make the Frosting Filling
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
Gradually, beat in just enough remaining milk to make frosting smooth. If frosting is too thick, beat in more milk, a few drops at a time.
Step 5: Fill Your Cups
Finally, pipe your frosting filling with either a plastic Ziploc bag, with the corner snipped, or a pastry bag into the cookie cups and top with seasonal candy. Enjoy!
What Size Muffin Tin to Make Cookie Cups?
We like to use a mini muffin tin because the end result is deliciously bite-sized and so darn cute. However, you can also make them in a regular sized muffin pan if don’t have a mini muffin tin. The recipe will make about 12 regular-sized cookie cups.
Tips for Making Easter Cookie Cups
- So, if you’re really in a time crunch, grab a roll of pre-made sugar cookie dough at the store and then bake and fill!
- You can use whatever type of filling/frosting you like for this recipe. Cream cheese, butter cream, or marshmallow — they all work great.
- Again, if you’re pressed for time, a container of pre-made frosting will also work.
- As an option, substitute peanut butter cookie dough for the sugar cookie dough for a tasty twist!
- Any kind of Easter or seasonal candy will do. Chocolate, caramel, or whatever you like!
How to Store Easter Cookies
- It is unlikely you’ll have leftovers with this recipe, but in case you do, you can store your cookies in an airtight container for 3-4 days.
- If you want to freeze your cookies, we suggest freezing the cookie cup without the frosting and then filling when ready to eat. They will last in the freezer for 2-3 months.
For More Yummy Easter Treats, Check Out:
Easter Oreo Bark (no bake)
Bunny Chow (no bake)
Easter Bunny Oreo Pops (no bake)
If you’ve tried these Easter Cookie Cups or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Easter Cookie Cups
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 cup powdered sugar
- 1 cup butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon milk
- pinch of salt
- Green food coloring optional
- 1 bag season candy
Instructions
-
Preheat oven to 375°F. Spray mini muffin tin with cooking spray. Set aside.
-
Mix together flour, baking soda, and salt, set aside.
-
Beat butter and sugar on med-high with an electric mixer until pale and fluffy (approx. 2-3 mins). Reduce speed and add egg and vanilla extract. Beat until combined about 30 more seconds.
-
Add flour mixture and mix until just combined.
-
Using a large cookie scoop or tablespoon, scoop dough into greased muffin cups, Press into the bottom and up the sides about 2/3 of the way, to create a little bowl.
-
Bake for 10-11 mins or until lightly browned and mostly set.
-
Remove cookies from oven. Gently press small spoon into center of each baked cookie to make shape of cup. Cool in pan 10 minutes.
-
Remove cookie cups from muffin cups; place on cooling rack. Cool completely.
For the Filling
-
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
-
Gradually beat in just enough remaining milk to make frosting smooth. If frosting is too thick, beat in more milk, a few drops at a time.
-
Pipe the filling with either a plastic Ziploc bag, with the corner snipped, or a pastry bag into the cookie cups and top with seasonal candy. Enjoy!
Recipe Notes
- If you're really in a time crunch, grab a roll of pre-made sugar cookie dough at the store and then bake and fill!
- You can use whatever type of filling/frosting you like for this recipe. Cream cheese, butter cream, or marshmallow -- they all work great.
- Again, if you're pressed for time, a container of pre-made frosting will also work.
- Top with any type of seasonal candy you like!
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!
So, enjoy a sweet little bite this season with the combination of sugar cookie and fluffy filling in a tiny, bite-sized cookie cup!
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These little Easter cookie cups look so cute and I bet they taste amazing! It’s such a clever idea to make an indent in the centre of the cookies for the butter cream filling.
Hi Irena, this recipe is an easy one for sure. It’s just like baking a batch of cookies…but way cuter for the holiday 🙂