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Easter Cookie Cups

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By Betty Crocker Kitchens
Updated Jan 26, 2023
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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
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Ingredients

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    Bake 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.
  • Step 
    3
    Spoon 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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