Description
Delightful cookie cups filled with colorful candies or chocolate eggs, perfect for Easter celebrations.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Colorful candies or chocolate eggs for decoration
- Royal icing (optional) for garnish
Instructions
- Preheat the oven to 350°F (175°C). Prepare your muffin tins by greasing them lightly.
- Cream together the softened butter and granulated sugar until light and fluffy. Then, beat in the egg and vanilla extract.
- Whisk together the flour, baking powder, and salt. Gradually add this to the creamed mixture, stirring until just combined. Roll the dough into tablespoon-sized balls and place them in the greased muffin tins. Press the center of each ball down to create a cup shape.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool in the pan for a few minutes before transferring to a wire rack.
- Fill each cooled cookie cup with colorful candies or chocolate eggs and decorate with royal icing if desired.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can freeze them in an airtight container for up to a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg