Description
Festive and fun Easter Basket Cookies made with sugar cookie cups, filled with green-tinted coconut and topped with candy eggs – perfect for holiday treats or gifting.
Ingredients
Units
Scale
- 1 roll (16.5 oz) refrigerated sugar cookie dough
- 1 cup shredded sweetened coconut
- 2–3 drops green food coloring
- 1 cup chocolate candy eggs (like Cadbury Mini Eggs or M&M’s)
- 1/2 cup butter (softened)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Licorice strings or sour candy strips (optional, for basket handles)
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Slice the cookie dough into 24 equal pieces and press into the mini muffin cups, forming a cup shape.
- Bake for 10-12 minutes or until edges are golden. Remove from oven and gently press down the centers with a spoon. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, mix shredded coconut with green food coloring until evenly coated to resemble grass.
- In another bowl, beat butter, powdered sugar, milk, and vanilla until smooth to create frosting.
- Pipe or spoon a small amount of frosting into each cooled cookie cup.
- Top with a pinch of green coconut “grass” and 2-3 candy eggs.
- Optional: Insert licorice or candy strips as handles to resemble baskets.
Notes
- Store in an airtight container for up to 3 days.
- You can use homemade sugar cookie dough if preferred.
- For a nutty twist, add chopped nuts to the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg