Easter Egg Cookie Cups are the ultimate Easter treat! These adorable sugar cookie cups are baked in muffin tins and topped with lemon buttercream, edible Easter grass, and multicolored jelly beans to look just like mini Easter baskets!
I can definitely remember back to childhood and the excitement of Easter morning. It was an excitement that can’t even be compared to Christmas morning… because on Easter, you hunt for your eggs. And your basket! So it’s a mixture of excitement and anxiety and anticipation, all in one.
It’s a type of excitement my family has really tried to keep alive for the kids – with an Easter egg hunt, a basket hunt, egg dyeing, and… of course… fun Easter treats!
These Easter Egg Cookie Cups are one of our absolute Easter favorites. Not only are they easy to make and incredibly delicious (you can’t go wrong with sweet, tart lemon buttercream!)… but they’re also just SO much fun!
Topped with edible Easter grass and multicolored jelly beans, they look just like mini Easter baskets. Or birds nests. Or both! The perfect little Easter treats… no ifs, ands or buts about it.
what you’ll need for this recipe
The basic ingredients in this recipe are the ingredients for sugar cookies. The real stars of the show (if you ask me) are the lemon buttercream frosting and the use of Easter candy!
- unsalted butter (at room temperature)
- sugar
- baking powder
- 1 egg
- vanilla or almond extract
- all purpose flour
- granulated sugar for dipping
- lemon buttercream frosting
- Easter candy (Edible Easter Grass and Jelly Beans)
how to make easter egg cookie cups
Make the cookie dough. Beat butter on high speed 30 seconds. Add 1 c. sugar and baking powder and mix until combined. Mix in egg & vanilla, then add flour a little bit at a time until fully incorporated. *Mixture may appear crumbly.
Roll & bake. Using 2 Tablespoons of dough at a time, form dough into balls and roll in granulated sugar. Grease and flour two muffin tins. Place balls in muffin tins. Bake at 375° for 10-12 minutes. Remove from oven; using the bottom of a small glass, gently press down the center of each cup to form a ridge. Cool in pans 10 minutes, then remove to wire rack to cool completely.
Make the buttercream. In a small mixing bowl, beat 3 Tablespoons butter until light and fluffy. Gradually add powdered sugar and lemon juice and continue beating at medium-high speed until frosting is light and fluffy.
Decorate. Once cooled, top each cookie cup with lemon buttercream, 3-4 pieces Twizzlers Easter Grass Candy, and 3 jelly beans.
Storage Tips
Leftover cookie cups can be safely stored in an airtight container at room temperature for 2-3 days. For longer storage, transfer them to the refrigerator for up to 1 week. Be sure to bring them back to room temperature before serving.
More Fun & Delicious Easter Treats
Looking for more fun and easy Easter treats? Check out some of our favorites!
Easter Egg Cookie Cups
Ingredients
Sugar Cookie Cups
- 2/3 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla or almond extract
- 2 cups all purpose flour
- 1/2 cup granulated sugar for dipping
Lemon Buttercream
- 3 Tablespoons unsalted butter
- 2 1/2 cups powdered sugar
- 2 Tablespoons lemon juice
- Edible Easter Grass Candy
- Jelly Beans
Instructions
Sugar Cookies
- Preheat oven to 375° F.
- Place butter in a large mixing bowl and beat on high speed 30 seconds.
- Add 1 cup granulated sugar and baking powder and mix until combined.
- Mix in egg & vanilla, then add flour a little bit at a time until fully incorporated. *Mixture may appear crumbly.
- Using 2 Tablespoons of dough at a time, form dough into balls and roll in granulated sugar.
- Grease and flour two muffin tins.
- Place balls in muffin tins. *No need to flatten; dough will spread during baking.
- Bake for 10-12 minutes.
- Remove from oven; using the bottom of a small glass, gently press down the center of each cup to form a ridge.
- Cool in pans 10 minutes, then remove to wire rack to cool completely.
- Once cooled, top each cookie cup with lemon buttercream, 3-4 pieces Edible Easter Grass, and 3 jelly beans.
Lemon Buttercream
- In a small mixing bowl, beat 3 Tablespoons butter until light and fluffy.
- Gradually add powdered sugar and lemon juice and continue beating at medium-high speed until frosting is light and fluffy.
Justine | Cooking and Beer says
These are sooooooooo cute! Love them for this Easter Sunday!
Sara @ Bitz & Giggles says
These are so pretty, Cathy! You know I love the bright colors! I’m also focusing on Easter today and tomorrow. I registered Cora for 4K recently! It’s crazy how quickly our kiddos grow up!
Betsy | The JavaCupcake Blog says
My kids would go bonkers for these!!! They’re so cute!
Vivian | stayaliveandcooking says
Actually, I’ve been reading so many Easter recipes I totally feel like it’s almost that time! Love this, so cute and creative.
Erin @ Dinners, Dishes, and Desserts says
I am so far behind, I am not ready for Easter and can’t believe it is here!! Today was going to be the run all over the the place, get a ham, candy, all the Easter stuff. But then it snowed…..like a TON! So guess that will have to be tomorrow! Love these cookie cups, so festive and easy!
Rachel says
These are adorable!!! I’m totally unprepared for Easter as well…you’re definitely a step ahead of me by having these cute treats made!!
Michelle | A Latte Food says
These are adorable! And seriously look so good! I could totally take down a few of these in one sitting!
Joanie @ ZagLeft says
These are absolutely adorable! My kids would love it if I made these for Easter!