I love making cool cookies for holidays. If you are a regular reader, you'll have seen some of the fun stuff I've created over holiday time to make the holiday even more fun. Easter is always a fun holiday and right around the corner. That's why I've created these Easter Cookie Cups for my family and for you to enjoy!
Easter Cookie Cups
Ingredients
- 1/2 (aff) C unsalted sweet cream butter softened
- 3/4 C sugar
- 1 egg
- 1 egg yolk
- 2 (aff) tsp vanilla
- 1 1/2 C flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cornstarch
- 3/4 C rainbow sprinkles
- 1 mini cupcake pan
- 1 can of baking pam spray
- 1 small ice cream scooper
Vanilla frosting
- 1/2 C unsalted sweet cream butter softened
- 1 1/2 C powder sugar
- 1 tsp vanilla
- 2-4 tbsp heavy whipping cream
- 1 piping bag fitted with a star tip
- Wilton egg easter sprinkles
- Wilton easter royal icing transfers
Instructions
- Preheat oven to 350 degrees
- Spray your mini cupcake pan and set aside
- Using a standing mixer (aff), cream together the butter and sugar until light and fluffy
- Beat in the egg, egg yolk and vanilla until combined
- In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
- Gradually mix in the dry ingredients with the wet ingredients
- Once the dough has forms, mix in the sprinkles
- Using the ice cream scooper, scoop out some dough into your hands and roll it into a ball
- Place dough ball into cupcake pan and lightly push down
- Repeat step with remaining dough
- Bake in the oven for 8-10 minutes or until lightly golden brown
- Let cookies cool completely
Vanilla frosting Directions
- Using a standing mixer (aff), combine the butter, powder sugar, vanilla, and heavy whipping cream.
- Mix the frosting until combined and stiff
- Scoop the icing into a piping bag
- Pour your easter sprinkles into a bowl and separate the egg from the green sprinkles
- Pipe a small amount of frosting onto the cookie cups
- Using a butter knife spread the icing onto the top of the cookie cups
- Dip the cookie cups into the green sprinkles
- Place a wilton transfer into the middle of the cookie cup
- Randomly add a few egg sprinkles around the easter transfer
- Let sit for about 30 minutes to dry.
- Enjoy!
Tried this recipe?Let us know how it was!