Sugar Cookie Cups
Easter Sugar Cookie Cups bring all the springtime flair without a lot of hassle. Let me show you how to make this festive sugary treat the easy way without sacrificing taste or style.
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Servings: 24 cookies
Calories: 64kcal
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
Directions
- 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.
Equipment
Nutrition Facts
Serving: 1 grams | Calories: 64 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Cholesterol: 26 mg | Sodium: 44 mg | Sugar: 3 g
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