These Easter Egg Cookie Cups are clean, lovable, and so scrumptious! these quick and easy sugar cookies are topped with lemon buttercream, and 2 varieties of Easter sweet. an ideal easter dessert in your dinner table. I, for one, am completely no longer geared up for Easter. no longer that it takes tons getting ready for…but for a few motive, this year I’m feeling mainly unprepared. I’m now not positive if it’s because it falls so early or just because I’m in the back of in life in popular…however regardless of the purpose, here we're. four days and counting.
Don’t fear….i have a plan. these days is the day for all matters Easter! sweet, baskets, decorations, the works. after which I want to significantly tackle my mile-lengthy to do listing (which may or won't encompass registering Nora for kindergarten, something I’m pretty positive i was speculated to do months ago).
I needed a recipe that was lovable but easy. And manifestly scrumptious. those little cups are all 3! With a sugar cookie base, candy/tart lemon buttercream, and a few simple Easter chocolates, they’re sure to be the hit of any Easter party. without making you loopy. due to the fact I’m guessing I’m now not the only one that’s underprepared, overwhelmed, and behind in lifestyles in standard. let’s no longer add to the loopy, mmmkay? glad four days till Easter!
Ingredients
Sugar Cookie Cups
- 2/3 c. unsalted butter at room temperature
- 1 c. sugar
- 1 tsp. baking powder
- 1 egg
- 1 tsp. vanilla or almond extract
- 2 c. all purpose flour
- 1/2 c. granulated sugar for dipping
Lemon Buttercream
- 3 Tbsp. unsalted butter
- 2 1/2 c. powdered sugar
- 2 Tbsp. lemon juice
- Twizzlers Easter Grass Candy
- Jelly Beans
INSTRUCTIONS
Sugar Cookies
- Preheat oven to 375 degrees.
- Place butter in a large mixing bowl and beat on high speed 30 seconds.
- Add 1 c. sugar and baking powder and mix until combined.
- Mix in egg & vanilla, then add flour a little bit at a time until fully incorporated. *Mixture may appear crumbly.
- Using 2 Tbsp. dough at a time, form dough into balls and roll in granulated sugar.
- Grease and flour two muffin tins.
- Place balls in muffin tins. *No need to flatten; dough will spread during baking.
- Bake at 375 degrees for 10-12 minutes.
- Remove from oven; using the bottom of a small glass, gently press down the center of each cup to form a ridge.
- Cool in pans 10 minutes, then remove to wire rack to cool completely.
- Once cooled, top each cookie cup with lemon buttercream, 3-4 pieces Twizzlers Easter Grass Candy, and 3 jelly beans.
Lemon Buttercream
- In a small mixing bowl, beat 3 Tbsp. butter until light and fluffy.
- Gradually add powdered sugar and lemon juice and continue beating at medium-high speed until frosting is light and fluffy.
source vickymoos.blogspot.com/search?q=full-color-easter-egg-cookie-cups
