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These Easter Egg Cookie Cups are easy, adorable, and so delicious! These quick and easy sugar cookies are topped with lemon buttercream, and Easter candy.

Easter Egg Cookie Cups

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!
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 18
Author: Cathy Trochelman

Ingredients

Sugar Cookie Cups

  • 2/3 c. unsalted butter at room temperature
  • 1 c. sugar
  • 1 tsp. baking powder
  • 1 egg
  • 1 tsp. vanilla or almond extract
  • 2 c. all purpose flour
  • 1/2 c. granulated sugar for dipping

Lemon Buttercream

  • 3 Tbsp. unsalted butter
  • 2 1/2 c. powdered sugar
  • 2 Tbsp. lemon juice
  • Twizzlers Easter Grass Candy
  • Jelly Beans

Instructions

Sugar Cookies

  • Preheat oven to 375 degrees.
  • Place butter in a large mixing bowl and beat 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.
  • Using 2 Tbsp. 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 at 375 degrees 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 Twizzlers Easter Grass Candy, and 3 jelly beans.

Lemon Buttercream

  • In a small mixing bowl, beat 3 Tbsp. 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.