I am so glad you hopped over here to see just how easy these Easter basket cookie cups actually are.
This is a semi-homemade recipe, but by all means you can use homemade cookie dough and icing if you are feeling fancy!
1 bag of sugar cookie mix (I used the Betty Crocker sugar cookie mix and went by the cut out cookie recipe which makes them a little more thick. I had to use all purpose flour, butter, and an egg with the mix).
1 can of whipped frosting (Again, I used the Betty Crocker brand and went with the cream cheese whipped frosting).
Green food coloring
I garnished mine with Cadbury mini chocolate eggs. You could also use jelly beans, malted chocolate eggs, or any other "egg" type candy you like.
1. Prepare cookie dough per instructions. I use the cut out cookie recipe because it makes the dough thicker, but feel free to use the regular version or your own sugar cookie dough recipe.
2. Using a 12 count muffin tin, press dough firmly in each "cup" and push down in the center creating a little basket. Push in far enough to give it room to bake up but not too deep that the bottom is super thin.
3. Bake according to directions. It took mine about 12-14 minutes at 350 degrees. Do not over bake these!
4. Once the start to cool, run a knife around the rim to separate the cookie from the tin. Once completely cool, pop them out and put them on parchment or wax paper.
5. Add a few drops of green food coloring to the can of icing or homemade icing and stir well. Add in small amounts to desired light green color.
6. Pour a small amount of shredded coconut in a bowl and add green food coloring until you get the dark grass color you want. Allow to dry in the cup while you are icing the cookies.
7. Fill each cookie cup with the green icing. If you don't have a pastry bag, you can fill a sandwich bag with icing and cut the tip and use it to pipe your icing.
8. Garnish with coconut grass and candy eggs!
I hope you enjoyed these fun little Easter treats! Tag me on social media @thewhenlife if you make them.
Love and lemons,