These charming Easter cookies are a festive and simple sweet treat. Made from sugar cookie dough formed into little cups, filled with green frosting and pastel candy eggs, they’re quick to assemble and a guaranteed hit with kids and adults alike.
Easter can be a busy weekend, so these Easter cookie cups are perfect when you want something fast, festive, and fun. They work great for classroom treats, party platters, or a hands-on activity to make with children. I’ve made these with my family for years, and they remain one of our favorite holiday traditions.
Why you’ll love this Easter cookies recipe
Quick and easy — Using a few store-bought shortcuts keeps these cookies fast and simple. Depending on their age, kids can do most of the work, making this an ideal family activity.
No rolling or cookie cutters — Instead of rolling dough or searching for seasonal cutters, the cookie dough is pressed directly into a greased muffin tin to form cups. That means less mess and minimal cleanup.
Versatile for any occasion —These cookie cups are perfect for Easter when filled with green frosting and mini egg candies. Swap the frosting color and candy to suit other holidays or celebrations.
Ingredients you’ll need
Using a few convenient store-bought items speeds up the process without sacrificing flavor. Kids won’t notice the difference, and these cookies still taste delicious.
Sugar cookie dough – Pre-portioned store-bought dough is easiest. You can also buy a regular tube of sugar cookie dough and portion it yourself, or use your favorite homemade sugar cookie dough.
Green frosting – A piped green frosting creates the “grass” inside the cookie cups. Store-bought frosting in a piping bag with a grass tip works well, or use homemade frosting if you prefer.
Cadbury Mini Eggs – These small, pastel candies serve as the “eggs” in the cookie baskets. Use 2–3 eggs per cookie cup.
How to make Easter cookies
For full ingredient quantities and a printable recipe card, see the recipe section below.
Combine two pre-portioned pieces of cookie dough and roll them together into a single ball. Repeat until you have 12 dough balls total.
Grease a standard 12-count muffin tin. Press each dough ball into a well and use your fingers to gently press the dough up the sides, forming a shallow cookie bowl.
Bake at 350°F for 12–15 minutes, until the edges are lightly golden. Transfer the pan to a wire rack and let the cookie cups cool completely before removing them from the tin.
Use a grass piping tip to pipe green frosting into each cooled cookie cup, creating a grassy nest. Top with 2–3 Cadbury Mini Eggs per cup.
Arrange the finished cookie cups on a platter and serve. They’re colorful, festive, and easy to share.
Tips for success
- To loosen the cookie cups after cooling, gently run a thin knife or toothpick around the edge of each cup, then lift carefully.
- For the easiest removal, place thin strips of parchment in each muffin well before adding dough to create simple slings you can use to lift cookies out once cooled.
- If you make homemade frosting, pipe the grass and add candies before the frosting crusts to keep the texture fresh.
- Store cookie cups in an airtight container at room temperature for up to three days.
More Easter recipes
If you’re planning a full Easter menu, classic mains like spiral glazed ham or roasted leg of lamb pair well with sides such as maple-glazed carrots, oven-roasted Brussels sprouts, and creamy potato gratin. Soft, buttery rolls or braided loafs are a welcome addition to any holiday table.
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Easter Cookies
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Ingredients
- 1 package 24-count pre-portioned sugar cookie dough 16 ounces
- 16 ounces green frosting
- 1 bag Cadbury Mini Eggs 9 ounces
Equipment
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Standard muffin tin
Instructions
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Preheat oven to 350°F and grease a 12-count standard muffin tin.
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Roll two portions of the cookie dough together to make 12 dough balls. Gently press each dough ball into a muffin well, pressing evenly across the bottom and up the sides to form cookie cups.
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Bake on the center rack for 12–15 minutes, or until lightly golden. Transfer the pan to a wire rack and let the cookie cups cool completely before removing them.
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Using a grass piping tip, pipe green frosting into each cookie cup and top with 2–3 mini egg candies.
Notes
- If using unportioned store-bought dough or homemade dough, portion into 12 balls of about 1.33 ounces each.
- To make removal easier, place thin parchment strips in each muffin well before adding dough to create slings for lifting the cooled cookies out.
- Store finished cookie cups in an airtight container at room temperature for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is intended as a general guideline for informational purposes only.