Fun Easter treats for kids (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 package (16 oz) refrigerated sugar cookie dough, 24 count
→ Decorations
02 -
1-2 cans cream cheese frosting (or homemade if you prefer)
03 -
1 bag (9 oz) Cadbury Mini Eggs
04 -
3 packages (2 oz each) Sour Punch Straws
05 -
Green food coloring
06 -
Sugar for rolling (optional)
# Instructions:
01 -
Preheat your oven to 350°F. Lightly grease a mini muffin tin to prevent sticking.
02 -
Separate the cookie dough into 24 pieces. Pinch off a tiny bit from each piece (this helps them fit better). Roll each into a ball, and if they're sticky, roll them in some sugar. Place one ball in each mini muffin well.
03 -
Bake for about 18 minutes until they're golden brown and completely set. Let them cool right in the pan for about an hour - patience is key here!
04 -
Gently twist each cookie cup to release it from the muffin tin. Add green food coloring to your frosting and pipe it into each cookie cup to create 'Easter grass'.
05 -
Place three mini eggs in each frosted cookie cup. For the basket handles, cut the Sour Punch Straws to about 4.5 inches long, bend each into a handle shape, and tuck the ends into opposite sides of the cookie cup.
# Notes:
01 -
These adorable Easter basket cookies are perfect for spring celebrations and make a cute addition to any Easter dessert table.
02 -
Make ahead tip: Store in an airtight container at room temperature for up to 3 days.