25+ Mouthwatering Easter Cookie Cup Recipes to Try This Season

Easter is the perfect time to indulge in delicious treats, and what better way to celebrate the season than with Easter-themed cookie cups?

These bite-sized desserts combine the best of both worlds—cookies and mini pies—making them a fun and festive way to enjoy your favorite flavors.

Whether you’re looking for rich chocolate, tangy lemon, or a playful combination of fruity fillings, there’s a cookie cup recipe for everyone to enjoy.

In this blog, we’ve gathered over 25 creative Easter cookie cup recipes that will brighten your table and satisfy your sweet tooth.

From classic treats like sugar cookie cups to more unique options like carrot cake cookie cups or coconut macaroon cups, these bite-sized desserts are as easy to make as they are delightful to eat.

Perfect for family gatherings, holiday parties, or as a gift for friends, these recipes will become your go-to Easter favorites!

25+ Mouthwatering Easter Cookie Cup Recipes to Try This Season

Easter is a time to enjoy delicious treats with family and friends, and these 25+ Easter cookie cup recipes will make your celebration extra sweet.

The versatility of cookie cups means you can customize the flavors to suit any taste, whether you’re craving something fruity, nutty, or chocolaty.

Each bite of these mini desserts packs a flavorful punch, and their adorable, festive nature makes them a hit with both kids and adults.

So, gather your ingredients, preheat your oven, and get ready to fill your kitchen with the sweet smells of Easter cookies in every shape and flavor imaginable!

Easter Chocolate Egg Cookie Cups

Celebrate Easter with delightful chocolate egg cookie cups, a festive treat combining soft, chewy cookie dough with creamy chocolate eggs. Perfect for sharing with loved ones, these treats bring Easter magic to your dessert table. Their bright colors and rich flavors make them a highlight of any springtime celebration.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• Mini chocolate eggs (such as Cadbury Mini Eggs)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini cupcake liners.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla. Gradually mix in the dry ingredients until fully combined.
4. Scoop 1 tablespoon of dough into each mini muffin cup and press gently to form a cup shape.
5. Bake for 8–10 minutes or until lightly golden. Remove from the oven and immediately press a mini chocolate egg into the center of each cup.
6. Let cool in the tin for 10 minutes before transferring to a wire rack.

These Easter chocolate egg cookie cups are a crowd-pleaser with their adorable look and decadent taste. Perfect for parties, gift-giving, or a family baking project, these cookie cups add charm and flavor to the holiday.

Creamy Carrot Cheesecake Cookie Cups

Carrot cheesecake cookie cups bring the flavors of carrot cake and creamy cheesecake together in one bite-sized dessert. These soft cookie cups, filled with a rich cream cheese filling, are an elegant and tasty addition to your Easter festivities.

Ingredients:

Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup finely grated carrots

Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare a mini muffin tin with non-stick spray.
2. In a bowl, whisk flour, cinnamon, baking powder, nutmeg, ginger, and salt.
3. Cream butter, brown sugar, and granulated sugar until fluffy. Add the egg, vanilla, and grated carrots. Slowly incorporate the dry ingredients.
4. Spoon dough into the mini muffin tin and press gently to create cup shapes. Bake for 10–12 minutes or until set.
5. In a bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.
6. Once the cookie cups cool, pipe or spoon the cheesecake filling into each cup.

Carrot cheesecake cookie cups are a delightful twist on classic Easter desserts. With their creamy filling and warm spices, these treats are a creative way to surprise guests or bring a bit of Easter elegance to your dessert spread.

Lemon Curd Coconut Cookie Cups

Add a burst of freshness to Easter with lemon curd coconut cookie cups. The combination of a buttery coconut cookie base and zesty lemon curd filling delivers a refreshing treat that captures the essence of spring.

Ingredients:

Cookie Cups:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon coconut extract
• 1 large egg
• 1/2 cup shredded coconut

Lemon Curd:

• 1/2 cup lemon juice (about 2 lemons)
• Zest of 1 lemon
• 1/4 cup granulated sugar
• 2 large eggs
• 3 tablespoons unsalted butter, cubed

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin.
2. Whisk flour, baking powder, and salt in a bowl. Cream butter and sugar until light, then beat in coconut extract and egg. Gradually mix in the dry ingredients, followed by the shredded coconut.
3. Scoop the dough into the muffin tin and press to form cups. Bake for 10–12 minutes or until lightly golden.
4. For the lemon curd, whisk lemon juice, zest, sugar, and eggs in a heatproof bowl over a simmering pot of water. Stir until thickened, then mix in butter until smooth. Cool completely.
5. Spoon lemon curd into the cooled cookie cups and garnish with toasted coconut, if desired.

Lemon curd coconut cookie cups are a delightful way to bring tropical and citrus flavors to your Easter table. They’re a vibrant, refreshing option that complements other traditional sweets, making them a must-try treat.

Easter Bunny Sugar Cookie Cups

These Easter Bunny Sugar Cookie Cups are a fun, whimsical way to celebrate the holiday. With a soft, buttery sugar cookie base and a frosting bunny face, these cookie cups are as adorable as they are delicious. A perfect treat for kids and adults alike, these cookies will surely bring a smile to everyone at your Easter gathering.

Ingredients:

Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Pink and black food coloring (for bunny faces)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line with paper liners.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. Cream together butter and sugar until light and fluffy. Add the egg and vanilla, then mix in the dry ingredients until well combined.
4. Scoop 1 tablespoon of dough into each muffin cup and gently press to form a cup shape. Bake for 8–10 minutes or until edges are lightly golden. Let cool in the tin for 5 minutes, then transfer to a wire rack.
5. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk, and continue to beat until smooth. Divide the frosting into separate bowls and tint with pink and black food coloring.
6. Pipe a bunny face on each cookie cup, using the pink frosting for the ears and nose and black frosting for the eyes and whiskers.

Easter Bunny Sugar Cookie Cups are a playful and sweet treat that will delight everyone at your holiday table. With their charming bunny faces and delicious sugar cookie flavor, they are the perfect way to bring some extra fun to your Easter celebration. These cookie cups are a crowd favorite and sure to be the highlight of the dessert spread.

Peanut Butter Easter Egg Cookie Cups

Peanut Butter Easter Egg Cookie Cups are a mouthwatering treat that combines the creamy richness of peanut butter with the softness of cookie cups. Topped with a chocolate Easter egg, these cookie cups offer the perfect balance of sweet and salty. They’re a perfect Easter dessert for peanut butter lovers and are sure to impress your guests.

Ingredients:

Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

Toppings:

• Mini chocolate Easter eggs or peanut butter eggs
• 1/4 cup mini chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy. Add the egg and vanilla, then gradually mix in the dry ingredients.
4. Scoop 1 tablespoon of dough into each muffin cup and gently press it to form a cup shape. Bake for 8–10 minutes or until edges are golden. Remove from the oven and let cool in the tin for 5 minutes.
5. Gently press a mini chocolate Easter egg into the center of each cookie cup while still warm. If desired, sprinkle with mini chocolate chips for extra sweetness.
6. Let the cookie cups cool completely before transferring them to a serving platter.

Peanut Butter Easter Egg Cookie Cups are the ultimate treat for peanut butter fans. With their rich, creamy filling and decadent chocolate Easter egg topping, these cookie cups offer a delicious balance of textures and flavors. Perfect for Easter gatherings, these treats are sure to become a new holiday favorite.

Strawberry Shortcake Cookie Cups

Strawberry Shortcake Cookie Cups are a delightful spring dessert that combines the classic flavors of strawberry shortcake in a fun, bite-sized cookie form. These treats feature a buttery cookie cup filled with whipped cream and topped with fresh, sweet strawberries. They’re a perfect, refreshing addition to any Easter celebration and sure to please your guests.

Ingredients:

Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Filling and Topping:

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1 teaspoon vanilla extract
• Fresh strawberries, sliced

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla, and mix until combined. Gradually incorporate the dry ingredients into the wet mixture.
4. Scoop 1 tablespoon of dough into each muffin cup and press gently to form a cup shape. Bake for 8–10 minutes or until lightly golden. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
5. For the filling, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
6. Once the cookie cups have cooled, fill each cup with whipped cream and top with fresh strawberry slices.

Strawberry Shortcake Cookie Cups are a delightful springtime dessert that brings all the freshness of strawberries and cream into a fun, individual serving. With their delicate, buttery cookie base and fluffy whipped cream topping, these cookies are perfect for Easter and any other spring celebration. They are sure to be a hit at your next gathering!

Mini Easter Carrot Cake Cookie Cups

Mini Easter Carrot Cake Cookie Cups are a wonderful way to celebrate the season with a blend of warm spices and fresh carrots. These soft, spiced cookie cups are filled with a creamy, tangy cream cheese frosting, making them the perfect bite-sized version of a beloved Easter classic. They are both festive and delicious, adding a touch of spring flavor to your Easter spread.

Ingredients:

Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots
• 1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, then stir in the grated carrots and walnuts (if using).
4. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
5. Scoop 1 tablespoon of dough into each mini muffin cup and press it down slightly to form a cup shape. Bake for 8–10 minutes, or until golden around the edges. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
7. Once the cookie cups are cooled, pipe or spoon the cream cheese frosting into the center of each cookie cup.

Mini Easter Carrot Cake Cookie Cups bring the flavors of a classic carrot cake into a fun, bite-sized form. These sweet, spiced treats are ideal for Easter celebrations, offering a creamy frosting and moist, flavorful base in every bite. A perfect springtime dessert to share with friends and family!

Coconut Macaroon Cookie Cups

Coconut Macaroon Cookie Cups offer a delightful combination of chewy coconut texture and a golden, slightly crisped outer layer. Filled with a silky chocolate ganache, these mini cookie cups make a festive and indulgent Easter treat. The balance of coconut and chocolate makes them a favorite for those who love tropical-inspired desserts.

Ingredients:

Cookie Cups:

• 1 1/2 cups sweetened shredded coconut
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 2 large egg whites
• 1/2 cup granulated sugar

Chocolate Ganache:

• 4 oz semi-sweet chocolate, chopped
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a large bowl, combine shredded coconut, flour, salt, and vanilla extract. In a separate bowl, beat the egg whites with granulated sugar until stiff peaks form.
3. Gently fold the egg whites into the coconut mixture until fully incorporated.
4. Scoop 1 tablespoon of the coconut mixture into each mini muffin cup and press down lightly to form a cup shape. Bake for 10–12 minutes, or until golden brown. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the ganache, heat heavy cream in a small saucepan over medium heat until simmering. Pour over the chopped chocolate in a bowl and stir until smooth and glossy. Let cool slightly.
6. Once the coconut cups have cooled, spoon or drizzle the chocolate ganache into the center of each cookie cup.

Coconut Macaroon Cookie Cups are a simple yet elegant dessert that combines the chewy goodness of coconut with the richness of chocolate. These cookies are perfect for Easter or any spring celebration, offering a delightful tropical twist that will transport your taste buds straight to paradise. They are an excellent choice for chocolate and coconut lovers alike!

Lemon Blueberry Cheesecake Cookie Cups

Lemon Blueberry Cheesecake Cookie Cups are a bright and refreshing treat for Easter, combining the tangy flavor of lemon and the sweetness of ripe blueberries in a rich cheesecake filling. These soft, buttery cookie cups are topped with fresh fruit and a dollop of cheesecake, making them an irresistible, bite-sized dessert perfect for celebrating the season.

Ingredients:

Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup sour cream
• 1 tablespoon lemon juice

Topping:

• Fresh blueberries
• Lemon zest for garnish

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, followed by lemon zest. Gradually incorporate the dry ingredients and mix until just combined.
4. Scoop 1 tablespoon of dough into each mini muffin cup and press it gently to form a cup shape. Bake for 8–10 minutes, or until lightly golden around the edges. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the cheesecake filling, beat together cream cheese, powdered sugar, vanilla, sour cream, and lemon juice until smooth and creamy.
6. Once the cookie cups are cooled, spoon or pipe the cheesecake filling into each cup. Top with fresh blueberries and a sprinkle of lemon zest.

Lemon Blueberry Cheesecake Cookie Cups offer a refreshing burst of citrusy flavor paired with the creamy goodness of cheesecake, making them a perfect addition to your Easter dessert table. The combination of tangy lemon, sweet blueberries, and buttery cookie cups makes these little treats a crowd-pleasing favorite that celebrates the flavors of spring in every bite.

Easter Sugar Cookie Cups with Rainbow Frosting

Easter Sugar Cookie Cups with Rainbow Frosting are a colorful and festive way to enjoy a classic sugar cookie. These soft, buttery cookie cups are filled with vibrant, swirled rainbow frosting, making them perfect for celebrating Easter. The combination of a sweet sugar cookie base and creamy frosting will bring joy to your holiday table, and their eye-catching appearance makes them a fun treat for kids and adults alike.

Ingredients:

Sugar Cookie Cups:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Rainbow Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons milk
• Gel food coloring (red, orange, yellow, green, blue, purple)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, then mix in the dry ingredients until just combined.
4. Scoop 1 tablespoon of dough into each mini muffin cup and press it gently to form a cup shape. Bake for 8–10 minutes or until the edges are lightly golden. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the frosting, beat the softened butter with powdered sugar until smooth and creamy. Add vanilla extract and milk, then divide the frosting into six bowls. Color each bowl with a different gel food coloring to create the rainbow.
6. Once the cookie cups are cooled, pipe the rainbow frosting into each cup, starting with one color and layering the rest in a rainbow pattern.

Easter Sugar Cookie Cups with Rainbow Frosting are as fun to make as they are to eat! These delightful cookies bring vibrant color and sweetness to your Easter celebration. With their melt-in-your-mouth sugar cookie base and creamy, rainbow-colored frosting, these treats are a hit at any holiday gathering, making them a must-try for both kids and adults.

Easter Chocolate Peanut Butter Cookie Cups

Easter Chocolate Peanut Butter Cookie Cups are a decadent combination of two beloved flavors—chocolate and peanut butter—transformed into a cute, bite-sized treat. These cookie cups are filled with a creamy peanut butter filling and topped with chocolate, making them a rich and indulgent dessert perfect for any Easter gathering. The balance of flavors and textures will satisfy any sweet tooth.

Ingredients:

Chocolate Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

Peanut Butter Filling:

• 1/2 cup peanut butter
• 1/4 cup powdered sugar
• 2 tablespoons unsalted butter, softened

Chocolate Topping:

• 4 oz semi-sweet chocolate, chopped
• 1/4 cup heavy cream

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, then mix in the dry ingredients until well combined.
4. Scoop 1 tablespoon of dough into each mini muffin cup and press it gently to form a cup shape. Bake for 8–10 minutes, or until the edges are firm. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the peanut butter filling, combine peanut butter, powdered sugar, and softened butter in a bowl. Mix until smooth and creamy.
6. Once the cookie cups have cooled, spoon a small amount of peanut butter filling into each cup.
7. For the chocolate topping, heat heavy cream in a small saucepan over medium heat until simmering. Pour over the chopped chocolate and stir until smooth. Let it cool slightly, then spoon a drizzle of chocolate over the peanut butter filling.

Easter Chocolate Peanut Butter Cookie Cups are the ultimate indulgence for anyone who loves the classic combination of chocolate and peanut butter. With their rich, creamy filling and decadent chocolate topping, these treats offer a perfect balance of sweet and salty flavors. They are sure to be a crowd favorite at any Easter celebration!

Easter Funfetti Cookie Cups

Easter Funfetti Cookie Cups are the ultimate festive treat, filled with colorful sprinkles and topped with sweet frosting. These soft, chewy cookie cups are packed with fun and flavor, making them a perfect dessert to brighten up your Easter celebration. The vibrant sprinkles give them a cheerful appearance, while the frosting adds a creamy sweetness that will delight guests of all ages.

Ingredients:

Funfetti Cookie Cups:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup rainbow sprinkles

Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 2–3 tablespoons milk
• Rainbow sprinkles for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add the egg and vanilla extract, then gradually incorporate the dry ingredients until fully combined.
4. Stir in the rainbow sprinkles until evenly distributed throughout the dough.
5. Scoop 1 tablespoon of dough into each mini muffin cup and press it down slightly to form a cup shape. Bake for 8–10 minutes, or until the edges are lightly golden. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. For the frosting, beat the softened butter with powdered sugar until smooth and creamy. Add vanilla extract and milk until the frosting reaches your desired consistency.
7. Once the cookie cups have cooled, pipe or spoon frosting onto each one and top with additional rainbow sprinkles.

Easter Funfetti Cookie Cups are a delightful and colorful treat that will bring smiles to everyone at your Easter gathering. These soft, sprinkle-filled cookies topped with a creamy, sweet frosting offer the perfect combination of flavor and fun. Whether you’re hosting a party or making a special treat for the family, these cookie cups are sure to be a hit!

Lemon Curd Easter Cookie Cups

Lemon Curd Easter Cookie Cups are a refreshing twist on the traditional cookie cup. With a buttery shortbread cookie base and a tangy, creamy lemon curd filling, these cookie cups are perfect for those who love a citrusy flavor. The combination of the rich cookie and the bright, tart lemon curd is the ideal way to bring a burst of freshness to your Easter dessert table.

Ingredients:

Shortbread Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Lemon Curd:

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice
• 1/4 cup unsalted butter, cut into pieces
• Zest of 2 lemons

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a medium bowl, whisk together flour, cornstarch, and salt.
3. In a large bowl, beat together butter and powdered sugar until smooth. Add vanilla extract and the dry ingredients, mixing until just combined.
4. Scoop 1 tablespoon of dough into each muffin cup and press down gently to form a cup shape. Bake for 8–10 minutes, or until the edges are lightly golden. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the lemon curd, whisk together eggs and sugar in a saucepan. Add lemon juice and zest, then cook over medium heat, whisking constantly, until the mixture thickens (about 10 minutes). Remove from heat and stir in butter until smooth. Let the curd cool completely.
6. Once the cookie cups have cooled, fill each cup with lemon curd.

Lemon Curd Easter Cookie Cups bring a fresh, zesty kick to your holiday dessert spread. With a rich shortbread cookie base and a smooth, tart lemon curd filling, they’re a sweet yet tangy treat that’s sure to stand out at your Easter table. These cookie cups are a fantastic way to enjoy bright citrus flavors in a festive, bite-sized form!

Carrot Cake Cookie Cups with Cream Cheese Frosting

Carrot Cake Cookie Cups with Cream Cheese Frosting are a delicious and seasonal treat that combines the comforting flavors of carrot cake with the fun of cookie cups. These cookie cups are soft and spiced, made with grated carrots and warm spices, and are topped with a rich and tangy cream cheese frosting. They’re the perfect dessert for Easter, offering a flavorful and festive twist on a classic favorite.

Ingredients:

Carrot Cake Cookie Cups:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, then mix in the grated carrots and dry ingredients until well combined.
4. Scoop 1 tablespoon of dough into each muffin cup and gently press down to form a cup shape. Bake for 8–10 minutes or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the frosting, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy and smooth.
6. Once the cookie cups have cooled, pipe or spoon the cream cheese frosting into each cup.

Carrot Cake Cookie Cups with Cream Cheese Frosting are a must-try for any Easter celebration. These treats offer the rich flavors of carrot cake in an easy-to-eat cookie cup form, complemented by a smooth and tangy cream cheese frosting. They’re a crowd-pleaser for those who enjoy spice-filled, comforting desserts with a festive flair!

Coconut Macaroon Easter Cookie Cups

Coconut Macaroon Easter Cookie Cups are a tropical, chewy treat that’s perfect for the holiday. Made with shredded coconut and a simple combination of egg whites and sugar, these cookie cups have a delicate, crispy edge with a chewy, coconut-filled center. Topped with a light drizzle of chocolate, they bring a sweet, indulgent touch to your Easter celebration.

Ingredients:

Coconut Macaroon Cookie Cups:

• 2 1/2 cups shredded sweetened coconut
• 2 large egg whites
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Drizzle:

• 4 oz dark chocolate, chopped
• 1 tablespoon unsalted butter

Instructions:

1. Preheat the oven to 325°F (160°C) and grease a mini muffin tin.
2. In a large bowl, whisk egg whites until frothy. Gradually add sugar and continue to beat until stiff peaks form.
3. Gently fold in shredded coconut, vanilla extract, and salt.
4. Scoop 1 tablespoon of the coconut mixture into each muffin cup and gently press down. Bake for 15–20 minutes, or until the edges are golden brown and the centers are set. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
5. For the chocolate drizzle, melt dark chocolate and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth.
6. Drizzle the melted chocolate over the cooled coconut macaroon cups.

Coconut Macaroon Easter Cookie Cups are a delightful and unique treat that brings the tropical flavors of coconut into your holiday desserts. With their chewy, coconut-filled center and the rich, indulgent chocolate drizzle, these cookie cups offer a perfect balance of textures and flavors that will be a hit with anyone who loves coconut. They’re a fun and festive way to celebrate Easter with a delicious twist!

Note: More recipes are coming soon!