Easter Cookie Cups

I fell in love with these Easter Cookie Cups the minute that I saw them. Such a cute and memorable sweet treat to make Easter even more special. Plus, they aren’t nearly as hard to make as they look. In fact, they are so easy that even the kids can help decorate.
1/2 C unsalted sweet cream butter, softened
3/4 C sugar
1 egg
1 egg yolk
2 tsp vanilla
1 1/2 C flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cornstarch
3/4 C rainbow sprinkles
1 mini cupcake pan
1 can of baking pam spray
1 small ice cream scooper

Preheat oven to 350 degrees
Spray your mini cupcake pan and set aside
Using a standing mixer, cream together the butter and sugar until light and fluffy
Beat in the egg, egg yolk and vanilla until combined
In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
Gradually mix in the dry ingredients with the wet ingredients
Once the dough has forms, mix in the sprinkles
Using the ice cream scooper, scoop out some dough into your hands and roll it into a ball
Place dough ball into cupcake pan and lightly push down
Repeat step with remaining dough
Bake in the oven for 8-10 minutes or until lightly golden brown
Let cookies cool completely

Vanilla frosting ingredients
1/2 C unsalted sweet cream butter, softened
1 1/2 C powder sugar
1 tsp vanilla
2-4 tbsp heavy whipping cream
1 piping bag fitted with star tip
Wilton egg easter sprinkles
Wilton easter royal icing transfers

Frosting Directions
Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
Mix the frosting until combined and stiff
Scoop frosting into the piping bag
Pour your easter sprinkles into a bowl and separate the egg from the green sprinkles
Pipe a small amount of frosting onto the top of the cookie cups

Using a butter knife spread the icing onto the top of the cookie cups

Dip the cookie cups into the green sprinkles

Place a wilton transfer into the middle of the cookie cup

Randomly add a few egg sprinkles around the easter transfer

Let sit for about 30 minutes to dry.
Makes 15-18 cookie cups


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