Name: Easter Egg Cookie Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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); 3 Tablespoons unsalted butter; 2 1/2 cups powdered sugar; 2 Tablespoons lemon juice; Edible Easter Grass Candy; Jelly Beans

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!

These Easter Egg Cookie Cups are easy, adorable, and so delicious! Made with sugar cookie dough, lemon buttercream, and 2 types of Easter candy, they're the perfect addition to any spring celebration!

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)

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

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