Cookie cups made with refrigerated dough are quick to make bite-sized desserts, perfect for parties. You can customize this recipe with whatever colors and candy you like!
Servings : 24
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Ingredients
1package (16-ounces)refrigerated cookie dough, I've used Sugar Cookie Dough and Chocolate Chip Cookie Dough to make these cups
For the Coconut Buttercream
4tablespoonsbutter,softened
1½cupspowdered sugar
pinch of salt
2tablespoonscoconut oil
1teaspooncoconut extract or vanilla extract
1tablespoonwater
food colors
Easter Candy
Instructions
Make the cookie cups
Preheat oven to 350˚F.
Grease a 24 mini-muffin pan with baking spray; set aside.
Press a tablespoon of cookie dough onto the bottom and up the sides of each muffin cup.
Bake for 11 to 13 minutes or until light golden brown.
Remove from the oven and cool completely inside the pan.
In the meantime, prepare the buttercream frosting.
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 the buttercream into the cooled cookie cups.
Top each cookie cup with candy, sprinkles, or other food decorations.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dessert
Cuisine: American
Keyword: buttercream frosting recipe, cookie cups recipe, cookie recipe, easter cookies, easter dessert, how to make buttercream frosting