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Easter Cookie Cups

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 36
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Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.
Created Feb 28, 2014
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  • 1 pouch Betty Crocker* Sugar Cookie mix
  • 1/2 cup (125 mL) butter, softened
  • 1 egg
  • 1 tub Betty Crocker* Whipped Fluffy White or Vanilla Frosting
  • Holiday-themed candies, as desired


  • 1
    Heat oven to 375ºF. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
  • 2
    Bake 9 to 11 minutes or until edges are light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 30 minutes. Remove from pan to serving plate.
  • 3
    Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Decorate cookie cups with candies.

Expert Tips

  • Tip 1
    Have only one mini muffin pan? Refrigerate the rest of the dough while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the dough, adding 1 to 2 minutes to the bake time.
  • Tip 2
    Substitution: Use peanut butter cookie dough for the sugar cookie dough for a tasty twist.
  • Tip 3
    Do Ahead: Make cookie cups through step 2. Store covered up to two days at room temperature. Fill and decorate before serving.

Nutrition Information

120 Calories, 6g Total Fat, 0g Protein, 17g Total Carbs

Nutrition Facts

Serving Size: 36 cookie cups
Total Fat
Saturated Fat
2 1/2g
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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