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Easter Basket Cookies

Easter Basket Cookies

Adorable basket-shaped sugar cookies decorated with pastel icing and filled with colorful Easter candy, perfect for holiday celebrations and gift-giving.

Ingredients

Scale
    • 1 batch sugar cookie dough (homemade or store-bought)
    • 1 cup buttercream or vanilla frosting
    • Food coloring (optional): Bright colors make your treats pop!
    • 1 cup shredded coconut (optional, for ‘grass’)
    • Green food coloring (if using coconut)
    • 1 cup candy-coated chocolate eggs (like Cadbury Mini Eggs)
    • Licorice laces or colored pipe cleaners (for basket handles, optional)

Notes on Ingredient Quality/Substitutions:

    • Stick with high-quality butter for a richer flavor in your cookie dough.
    • If you or your guests have dietary restrictions, consider using gluten-free flour for a stunning alternative.

Instructions

  1. Whisk together flour, baking powder, and salt in a bowl. Set aside.
  2. Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
  3. Gradually mix in dry ingredients until dough forms. Divide into 2 disks, wrap in plastic, and chill for 1 hour.
  4. Preheat oven to 375°F (190°C). Roll dough to 1/4″ thickness and cut into basket shapes (use a template if needed).
  5. Bake for 8-10 minutes until edges are lightly golden. Cool completely.
  6. Decorate cookies with pastel-colored icing to create basket weave patterns.
  7. While icing is still wet, attach licorice handle ends to each side of basket.
  8. Once icing sets, fill baskets with assorted Easter candies.
  9. Let dry completely before packaging or serving.

Notes

  • For neater basket shapes, freeze cut-out cookies for 10 minutes before baking.
  • Use piping gel to “glue” candy if needed.
  • Make ahead tip: Undecorated cookies can be frozen for up to 1 month.

Nutrition

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