Yield: 24 COOKIES
Prep Time: 10 MINUTES
Cook Time: 10 MINUTES
Total Time: 20 MINUTES
✅ INGREDIENTS
- 1 pkg (17.5 oz) Betty Crocker Sugar Cookie Mix
- 1 stick butter
- 1 egg
- 1 can white frosting
- gel food coloring
- colorful candies such as M&Ms, Jelly Beans, or Jelly Bird Eggs
✅ INSTRUCTIONS
- Preheat oven to 350 degrees F. Place liners into mini muffin pan.
- In medium bowl, combine sugar cookie mix, butter, and egg. Drop by tablespoonful into 24 lined mini muffin cups (should put a little over 1 tablespoon of dough in each mini muffin cup.)
- Press dough evenly into muffin cups. Use the back of a round-backed measuring spoon or a melon baller to make a shallow well in the center of each cookie.
- Bake cookies about 10 minutes until slightly browned. Cool completely.
- Divide can of white frosting into four small bowls. Add 1-2 drops of gel food coloring into each bowl and stir to make your desired shades.
- Spoon each color of frosting into separate zip-top baggies. Snip the tip of the baggie and pipe the colored frosting into the middle of each cooled cookie.
- Press colorful candies into the top of each Sugar Cookie Cup.
Nutrition Information:
YIELD: 24 SERVING SIZE: 1 grams
Amount Per Serving:
- CALORIES: 64
- TOTAL FAT: 5g
- SATURATED FAT: 3g
- TRANS FAT: 0g
- UNSATURATED FAT: 2g
- CHOLESTEROL: 26mg
- SODIUM: 44mg
- CARBOHYDRATES: 4g
- FIBER: 0g
- SUGAR: 3g
- PROTEIN: 1g
Nutrition Information Provided For Educational and Informational Purposes Only.
KEY TO SUCCESS #1 – USE COOKIE MIX SHORTCUT
Cookie mixes and refrigerated cookie dough are a great time-saver during the holiday season.
Fast prep food products have come a long way as far as taste. I think the Pillsbury Sugar Cookie Mix tastes a lot like homemade.
If you have a favorite cookie dough recipe, you can absolutely use it in these Easter Sugar Cookie Cups.
You’ll still want to use a little over 1 tablespoon of dough in each mini muffin cup.
You can use a holiday-themed liner, but I used these grease-proof parchment liners.
Have you seen these?
If you’ve never tried them, they really are grease-proof and they work great.
KEY TO SUCCESS #2 – MAKE A WELL
When you put the cookie dough into the mini muffin cups, you’ll want to use a little over 1 tablespoon of dough into each cup.
I like to put a heaping tablespoon of dough into each cup then go back and fill in any that look a little low with the remaining dough.
After your dough is distributed into the cups, go back and gently press the dough down so that the top is relatively smooth.
It doesn’t have to be perfect! You just want it smooth enough so that you can make a well in the top of each Sugar Cookie Cup.
I used the back of a 1 teaspoon measuring spoon to make a well.
It doesn’t have to be deep, just enough to give you a place to put your frosting.
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| Rainbow Caterpillar Cookie Cup |
KEY TO SUCCESS #3 – WHITE FROSTING MAKES THE PRETTIEST COLORS
White frosting, not vanilla frosting.
A lot of times, the vanilla frosting has a bit of a yellowish tint.
You can certainly use vanilla frosting or even chocolate frosting, but the brightest colors are made with white frosting.
Again, you can use your favorite frosting recipe if you’d prefer.
I used a can of Pillsbury Creamy Supreme Classic White frosting and it worked great.
Choose your own adventure – there are so many pretty possibilities in food coloring these days.
The orange looking color in my picture is “egg yellow” – my helper went a little crazy with the food coloring on that one.
You can absolutely use a piping tip to make some fancy designs if you would prefer.
If you’re running low on time (or patience!) you can also just use a spoon to add the frosting.
I think a baggie just gives you a little better control over where the frosting ends up.
And they are fantastic.
They come in two sizes and we use them on everything – powdered sugar bags, chip bags, chocolate chip packages.
I just ordered me some more because I can never have enough.
I just love all the colors.
How will you decorate yours?
Jennifer
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