Easter Cookie Cups
For the Filling
Green food coloring
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
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
into the cookie cups and top with seasonal candy. Enjoy!
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.
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