Easter Egg Cookie Cups

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!

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Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 261kcal

Author: Cathy Trochelman

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.

Notes

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.

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