Enjoy a sweet bite with the combination of sugar cookie and fluffy filling in a tiny cookie cup.
Easter Cookie Cups
- Prep Time 20 min
- Total 1 hr 30 min
- Servings 36
- Ingredients 5
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup butter, softened
- 1 egg
- 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
- Holiday candies, as desired
Instructions
-
Step1Heat oven to 375°F. In large bowl, stir cookie mix, softened butter and egg until soft dough forms. Shape dough into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
-
Step2Bake 9 to 11 minutes or until edges are light golden brown. Immediately press indentation into each with end of wooden spoon. Cool completely in pan, about 30 minutes. Remove from pan to serving plate.
-
Step3Spoon frosting into resealable food-storage plastic bag. Cut 3/8 inch off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Decorate cookie cups with candies.
Nutrition
120
Calories
6g
Total Fat
0g
Protein
17g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Cookie Cup
- Calories
- 120
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 1g
- Cholesterol
- 10mg
- 4%
- Sodium
- 70mg
- 3%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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