Easter Basket Sugar Cookie Cups

Make the cookies

1. Preheat oven to 350°F and spray two regular-sized muffin pans with baking spray.
2. Place one square of sugar cookie dough in each well of the muffin pans.
3. Bake for 10-14 minutes (according to package instructions), until lightly browned.
4. Remove from the oven and immediately use a tart stamper, bottom of a shot glass, bottom of a small spice jar, etc, to lightly and slowly press the centers of the cookies down. This creates a small indentation for the frosting.
5. Let the cookie cups cool in the muffin pans for about 5 minutes, then carefully remove to a wire cooling rack, and let cool completely.

Make the frosting

1. In a large mixing bowl, add butter and beat with a hand mixer (or use a stand mixer) on medium speed until butter is light and pale in color, about 2 minutes.
2. Add powdered sugar, one cup at a time, beating on low until all the sugar has been added.
3. Increase mixer speed to medium, beating until fully combined. Beat in vanilla extract and salt.
4. Add 1 Tbsp of milk and continue to beat, adding more milk until desired consistency is reached. Beat for another 2 minutes, until light and fluffy.
5. If using food coloring, add a drop at a time while beating, until the frosting is the color you want.

Assemble

1. Add frosting to piping bag with desired tip (or a plastic bag). Pipe frosting onto cooled cookie cups, then top with candy.