If you’re looking for an easy and festive spring treat, mini egg sugar cookie cups are just it.
These adorable cookie cups are made with Pillsbury refrigerated cookie dough and filled with a creamy frosting before being topped with colorful mini eggs.
They’re perfect for Easter gatherings, spring parties, or anytime you’re craving a sweet bite.
Easy sugar cookie cups recipe
These holiday cookie cups are not only fun to make but also incredibly delicious. I love that it can easily be adapted to any theme you like, Valentine, St Patrick's, 4th of July, Thanksgiving or Christmas.
The soft sugar cookie base pairs perfectly with the smooth frosting and crunchy candy eggs, making them an irresistible addition to any dessert table.
Be sure to save our other mini egg recipes for later. Here are a couple of them; Rice Krispies egg nest and mini eggs white chocolate pretzels bark.
Recipe Highlights
- Quick and easy: Using Pillsbury refrigerated cookie dough makes this recipe super simple and saves time.
- Festive for spring: Bright mini eggs add a pop of color, making these spring sugar cookie cups ideal for Easter or other celebrations.
- Kid-friendly treat: Fun to make and eat, these cookie cups are a hit with kids and adults alike.
- Customizable fillings: While frosting is a favorite, you can switch it up with chocolate ganache or whipped cream.
Ingredients
- Pillsbury Refrigerated Cookie Dough: Convenient and delicious, it forms the perfect base for the cookie cups.
- For Frosting:
- Salted butter
- Powdered sugar
- Vanilla extract
- Milk
- Mini Eggs: Colorful candy eggs that give these treats a festive, springtime look. I used Robin eggs for these, you can use Cadbury mini eggs.
- Nonstick Cooking Spray: To ensure the cookie cups pop out easily after baking.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
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- 12 cup Muffin pan
- Mixing bowls
- Silicon spatula
- Piping bag
- Decorating tip
How to make mini egg sugar cookie cups
Preheat the oven to 350°F and lightly spray a mini muffin pan with nonstick cooking spray.
Slice the cookie dough into 12 equal portions and place them into the muffin pan.
Bake until the edges are lightly golden. Let them cool for about 5 mins in the muffin pan then using the back of a tablespoon, the bottom of a clean shot glass, or a spice jar to gently press down the center while they’re still warm to create a cup.
Transfer all the cookie cups to a cooling rack to cool completely.
Make the frosting
While the cookie cups are cooling, start making the frosting. In a medium bowl beat butter till light and fluffy then gradually mix in the powdered sugar, milk and vanilla extract.
When all is incorporated, add a few drops of food color. Mix till it's all blended in.
Assemble the cookie cups
Spoon or pipe the frosting into the cooled cookie cups using a piping bag or a zip-top bag with the corner cut off.
Top each cookie cup with mini egg candies and enjoy!
Set up your dessert table
These cookie cups pair perfectly with a variety of spring treats like fresh fruit, pastel-colored cupcakes, or a light lemon dessert. Serve them alongside a warm cup of tea or coffee for a sweet afternoon snack.
How to store
If unfrosted, you can store in an air tight container at room temperature for up to 3 days.
For leftovers with frosting, store in an airtight container for up to 5 days in the refrigerator.
Freeze unfrosted cookie cups in an airtight container for up to 2 months. Add frosting and mini eggs after thawing.
Helpful Tips
- When forming the cookie cups, press gently to avoid making them too thin at the bottom.
- The center of the cookie cups may puff up while baking, but gently press them down while still warm to create space for the filling.
- Let the cookie cups cool completely before adding the frosting to prevent melting.
- For a cleaner and more professional look, use a piping bag with a decorative tip to add the frosting.
- If using unsalted butter add ¼ teaspoon of salt per 1 stick (½ cup) of butter.
FAQs
Yes, homemade sugar cookie dough works well, but using store-bought dough saves time.
Be sure to spray the muffin pan generously with nonstick cooking spray before adding the dough.
Absolutely! Try filling them with chocolate ganache, whipped cream, or even fruit preserves.
Definitely! Swap mini eggs for M&M’s, jellybeans, or any other festive candies.
Yes, bake the cookie cups in advance and store them unfrosted. Add the frosting and mini eggs before serving.
More spring dessert recipes
- Spring flower pretzels.
- Strawberry crunch cupcakes.
- Strawberry dump cake.
- White chocolate covered strawberries.
- Check out all our Home Cooked Recipes
Will you try this easy sugar cookie cups recipe?
Mini egg sugar cookie cups are a fun and festive treat that’s easy to make and perfect for spring celebrations.
Whether you’re hosting an Easter brunch or looking for a sweet addition to your dessert table, these holiday cookie cups will be a hit. Give them a try and share them with friends and family!
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Mini Egg Sugar Cookie Cups
Ingredients
- 1 roll Refrigerated sugar cookie dough
- 1 cup salted butter (2 sticks softened)
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Green gel food coloring
- Easter egg candies
Instructions
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin pan with nonstick spray and set it aside.
- Slice the roll of cookie dough into 12 even pieces. Place one slice into each cup of the prepared muffin pan.
- Bake for 12-15 minutes, or until the edges turn a light golden color.
- Once out of the oven, let the cookie cups cool for about 5 minutes. Then, using a shot glass, spice jar, or the back of a tablespoon, gently press down the center to create a well for the filling.
- Transfer the cookie cups to a wire rack to cool completely.
Make the frosting
- In a medium bowl, beat the butter with a hand or stand mixer until it’s light, fluffy, and pale in color.
- Gradually mix in the powdered sugar, followed by the milk and vanilla extract.
- Add a few drops of food coloring if desired and mix until the color is evenly distributed.
Assemble the Cookie Cups
- Spoon or pipe the frosting into the cooled cookie cups using a piping bag or a zip-top bag with the corner cut off.
- Top each cookie cup with mini egg candies and enjoy!
Notes
- When forming the cookie cups, press gently to avoid making them too thin at the bottom.
- The center of the cookie cups may puff up while baking, but gently press them down while still warm to create space for the filling.
- Let the cookie cups cool completely before adding the frosting to prevent melting.
- For a cleaner and more professional look, use a piping bag with a decorative tip to add the frosting.
- If using unsalted butter add ¼ teaspoon of salt per 1 stick (½ cup) of butter.
Chichi says
This will easily become a favorite!