Description
Adorable cookie cups made from buttery sugar cookies filled with buttercream frosting and colorful candy eggs, perfect for Easter celebrations.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Buttercream frosting (for filling)
- Colorful candy eggs (for decoration)
Instructions
- Preheat your oven to 375°F (190°C).
- Mix together flour, baking soda, and baking powder in a small bowl.
- Cream butter and sugar in a large bowl until smooth. Add egg, vanilla, and almond extract; beat well.
- Incorporate the dry mixture into the butter mixture until combined.
- Roll the dough into small balls and place in a greased muffin tin. Press down gently to create cup shapes.
- Bake for 8-10 minutes or until edges are lightly golden.
- Cool cookie cups in the muffin tin for a few minutes, then transfer to a wire rack.
- Fill cooled cups with buttercream frosting and top with colorful candy eggs.
Notes
Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate but allow to sit at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg