Easter Basket Cookie Cup Recipe

For the cookies:

1. Preheat the oven to 350℉. Liberally spray a regular sized muffin tin with baking spray.
2. Separate the premade cookie dough and put one section of dough in each well.
3. Bake for 10-14 minutes until lightly browned (according to package instructions.)
4. Immediately after baking, using a tart shaper or the bottom of a spice jar, LIGHTLY and SLOWLY press the centers of the cookies down. This creates a small indentation for the frosting.
5. Let the cookies cool for about 5 minutes in the tin and then carefully remove them by using a butter knife to help lift them out of the wells. Transfer to a cooling rack to finish cooling.

For the frosting:

1. In a large mixing bowl, beat the butter until light and pale in color, about 2-3 minutes.
2. Add the powdered sugar, one cup at a time, and beat on low until all the powdered sugar has been added. Increase mixer speed to medium and beat until fully combined.
3. Add the vanilla extract and salt.
4. Add 1 tablespoon of milk and continue to beat, adding a little more milk until desired consistency is reached. Beat for an additional 2-3 minutes until the frosting is light and fluffy.
5. If coloring frosting, add the gel food coloring one drop at a time until desired color is achieved. Add the frosting to a piping bag.
6. After the cookies have completely cooled, pipe the frosting into the middle of the cookie cup. Top with 3 chocolate eggs.
7. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.