Description
Delightfully tender sugar cookie cups filled with creamy frosting and colorful candy eggs, perfect for celebrating Easter.
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
- 1/4 teaspoon salt
- Frosting (buttercream or cream cheese)
- Colorful candy eggs
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or leave it ungreased if you prefer.
- Combine the flour, baking soda, and baking powder in a small bowl. Stir gently and set aside.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
- Beat in the egg, followed by the vanilla and almond extracts.
- Blend in the dry mixture gradually, mixing just until combined.
- Roll rounded teaspoonfuls of dough into balls and place in the muffin tin, pressing each ball into the bottom.
- Bake for 8 to 10 minutes or until golden around the edges.
- Cool the cookie cups in the tin for a few minutes before transferring to a wire rack.
- Fill each cookie cup with frosting and top with colorful candy eggs. Enjoy!
Notes
For a vegan alternative, substitute regular butter with non-dairy butter. Ensure butter is at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 12g
- Sodium: 0mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: Easter cookies, sugar cookie cups, festive dessert, easy baking, holiday treats