These Easter Sugar Cookie Cups are the kind of treat that makes everyone smile before they even take a bite. Soft, buttery sugar cookie bases are baked into little cups, filled with creamy frosting, and topped with colorful Easter candies.
They are sweet, festive, and surprisingly easy to make. I love bringing these to spring brunch or tucking them into Easter baskets for a homemade touch. If you enjoy classic sugar cookies but want something a little more playful, these cookie cups are pure fun. Let's get baking.
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Why You'll Love This Recipe
- Soft and buttery sugar cookie texture
- Perfect individual portions for parties
- Easy, family-friendly baking project
- Customizable with pastel frosting and toppings
- Great make-ahead Easter dessert
- Beautiful on a dessert table
Ingredients
For the Sugar Cookie Cups
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Frosting
- ½ cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
- Gel food coloring in pastel shades
For Topping
- Mini chocolate eggs
- Jelly beans
- Easter sprinkles
- Shredded coconut dyed green for "grass" (optional)
Ingredient Notes & Substitutions
- Butter: Use real unsalted butter for that rich, classic sugar cookie flavor. Margarine will change the texture.
- Almond extract: This adds a subtle bakery-style flavor, but you can skip it if you prefer pure vanilla.
- Gel food coloring: Gel gives bright pastel shades without thinning the frosting.
- Mini muffin pan: This recipe works best in a standard 24-cup mini muffin tin.
Instructions
- Preheat your oven to 350°F. Lightly grease a mini muffin pan.
- In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2 to 3 minutes.
- Add the egg, vanilla extract, and almond extract. Mix until smooth and creamy.
- Gradually add the dry ingredients, mixing just until combined. The dough should be soft but not sticky.
- Scoop about 1 tablespoon of dough into each muffin cavity. Press gently to flatten slightly.
- Bake for 10 to 12 minutes, until the edges are lightly golden. The centers may look slightly puffed.
- As soon as they come out of the oven, use the back of a teaspoon to gently press down the center of each cookie to form a cup.
- Allow the cookie cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat butter until smooth. Gradually add powdered sugar, milk, and vanilla until creamy.
- Divide into bowls and tint with pastel gel food coloring.
- Pipe or spoon frosting into each cooled cookie cup.
- Top with mini eggs, jelly beans, or festive sprinkles.
Pro Tips for Success
- Do not overbake. The cookie cups should stay soft and tender.
- Press the centers immediately after baking while they are still warm.
- Chill the dough for 20 minutes if your kitchen is warm.
- Use a piping bag for a cleaner, bakery-style finish.
- Let the frosting set slightly before storing.
Storage and Reheating
Store Easter Sugar Cookie Cups in an airtight container at room temperature for up to 3 days.
If your kitchen is warm, refrigerate and bring to room temperature before serving for the best texture.
Make Ahead & Freezing
You can bake the cookie cups a day in advance and frost them the next day.
The unfrosted cookie cups freeze well for up to 2 months. Thaw at room temperature before decorating.
Tips and Variations
- Fill with lemon curd instead of frosting for a bright spring flavor.
- Add a swirl of cream cheese frosting for extra richness.
- Make them chocolate by replacing ¼ cup flour with cocoa powder.
- Turn them into Easter "nests" with green coconut and candy eggs.
- Use pastel sanding sugar for a sparkly finish.
FAQs
Yes, but increase baking time slightly and use more dough per cup.
They may have been overbaked or not pressed while warm. Press gently right after baking for the best shape.
You can for convenience, though homemade gives the softest texture and richest flavor.
📖 Recipe
Easter Sugar Cookie Cups
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
The cutest Easter treat! These Easter Sugar Cookie Cups use store-bought sugar cookie dough, filled with fluffy green frosting and topped with festive chocolate egg candies for the perfect spring dessert.
Ingredients
- 1 (16 ounce) package sugar cookie dough
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1-2 tablespoons milk
- Green food coloring
- 2 (9 ounce) packages chocolate egg candies
Instructions
- Preheat oven to 350°F and spray a regular muffin tin with baking spray.
- Separate cookie dough and place one section in each muffin well.
- Bake 10-14 minutes until lightly browned.
- Immediately press the centers down gently using a tart shaper or spice jar to create an indentation.
- Cool 5 minutes in the pan, then carefully remove and transfer to a cooling rack.
- Beat butter in a large bowl until light and pale, about 2-3 minutes.
- Add powdered sugar one cup at a time, mixing on low, then increase speed to combine fully.
- Add vanilla extract and salt.
- Add milk gradually until desired consistency is reached and beat until fluffy.
- Add green food coloring if desired and transfer frosting to a piping bag.
- Once cookies are completely cool, pipe frosting into each cup.
- Top each with 3 chocolate egg candies and serve.
Notes
Use gel food coloring for vibrant color. Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Serving Suggestions
These Easter Sugar Cookie Cups look beautiful arranged on a pastel platter with fresh flowers nearby. They are perfect for Easter brunch, spring baby showers, or classroom parties.
If you are planning a full holiday spread, pair them with my Mini Pumpkin Cheesecake Bites for another bite-sized favorite, or add a slice of Apple Crumble Cheesecake for something creamy and rich.
Nutrition & Notes
Yield: 24 mini cookie cups
Prep Time: 20 minutes
Bake Time: 10 to 12 minutes
Skill Level: Easy
I tested these twice to get that soft center with lightly golden edges. The key is pulling them from the oven just as the edges turn color. They stay tender and buttery every time.
Reader Reviews
"These were the highlight of our Easter dessert table. So cute and so soft."
If you try these Easter Sugar Cookie Cups, I would love to hear how you decorated them. Did you go pastel pink or soft spring yellow?
Related Recipes
For another festive treat, try my Christmas Gooey Butter Cookies when the holidays roll around.
And if you love soft sugar cookies, my Easy Christmas Sugar Cookie Pizza is always a crowd favorite for decorating fun.
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