Charming, colorful and bright Easter Cookie Cups filled with a sweet and luscious Coconut Buttercream Frosting.
Say hello to the easiest AND cutest Easter dessert/snack/cookie recipe, ever. EVER!
But first. You guys! It’s Friday! It’s my second most favorite day of the week! Sunday is my first. Until 5 p.m.
After 5 p.m., I dislike Sunday just as much as Monday because I get all frantic, trying to finish up all those Sunday to-do things, in an attempt to get something done before the new week starts.
Also? Yesterday I made Grapefruit Sorbet… um… ew. Not good. I quickly made-up for it by eating a huge bowl of Chocolate Granola with this coconut buttercream frosting on the side. I just had to. I also watched Full House. Then Friends. I ♥ Nick at Nite!
Obviously, my day ended well.
So. Today, you are doing this. Yes, you. Know why? Because these Easter cookie cups are SO easy and they are face-stuffing worthy. No joke, I popped 3 of ’em in 2.2 seconds. When I reached for the fourth cookie, my 4-year old started to whine because I was eating her food. What the?!? When did she learn to talk?
I must be going through a cookie withdrawal phase because that is all I want to eat. Aaaaaand coconut buttercream frosting. OH MY WORD! I can live on this stuff! Don’t worry, I balance it out with a few Banana Oats Chocolate Chip Cookies. Considering I’m being a huge hypocrite and providing you a recipe with refrigerated cookie dough, I feel that the frosting should make up for it. Right? Ohhhh, just wait and see… you will most definitely agree.
Have a great weekend!!
- 1 package (16-ounces) refrigerated Cookie Dough (I've used Sugar Cookie Dough and Chocolate Chip Cookie Dough to make these cups)
- 4 tablespoons butter , softened
- 1-1/2 cups powdered sugar
- pinch of salt
- 2 tablespoons coconut oil
- 1 teaspoon coconut extract or vanilla extract
- 1 tablespoon water
- food colors
- Easter Candy
- Preheat oven to 350.
- Grease a 24 mini-muffin pan with baking spray; set aside.
- Press a tablespoon of cookie dough onto bottom and up the sides of each muffin cup.
- Bake 11 to 13 minutes, or until light golden brown.
- Cool completely in pan.
- Combine butter, powdered sugar, salt, coconut oil and extract in your mixer's bowl.
- Mix on low speed until well blended; increase speed to medium and continue to beat until creamy and smooth.
- Add water; continue to beat until thoroughly combined.
- Add more water if needed for thinner consistency.
- Divide up the frosting into 3 or 4 bowls and mix in 2 to 3 drops of food color into each bowl; mix until thoroughly combined.
- Pipe or spoon the buttercream into cooled cookie cups.
- Top each cookie cup with Easter Candy.
RECIPE SOURCE: DIETHOOD
WW SmartPoints: 2