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–+ servings
Soft sugar cookie cups decorated to look like deviled eggs, filled with buttercream frosting and finished with orange sanding sugar.

Easter Cookies

Soft sugar cookie cups decorated to look like deviled eggs, filled with fluffy buttercream frosting and finished with a sprinkle of orange sanding sugar. They’re a fun, unexpected Easter dessert that’s guaranteed to get a few double takes.
5 from 1 vote
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 30 cookies

Equipment

Ingredients  

  • 1 cup unsalted butter, at room temp
  • 1 1/3 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup homemade vanilla frosting (or store-bought)
  • 2 teaspoons yellow food coloring
  • Orange sanding sugar, for decorating

Instructions 

  • Preheat the oven to 350°F. Place two of the silicone 8-cup egg molds on a baking sheet.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
  • Add the eggs, one at a time, beating between each addition, then beat in the vanilla extract.
  • Add the flour, baking powder and 1/2 teaspoon kosher salt and beat just until combined.
  • Scoop about 2-tablespoon portions of the dough and roll into a ball before pressing it into the mold.
  • Bake the cookies until they are pale golden and set, 18 to 22 minutes. Remove the cookies from the oven and immediately use the bottom of a small spoon (or 1/2 teaspoon-sized measuring spoon) to make indentations toward the larger side of the egg. 
  • Let the cookies cool completely in the molds before removing them onto a serving plate.
  • Add the frosting to a small bowl then stir in the yellow food coloring. Transfer the frosting into a piping bag or sealable plastic bag fitted with a star-shaped piping tip (optional).
  • Pipe the frosting into the indentations then top with orange sanding sugar and serve. 

Notes

  • Without the mold: Use a mini muffin tin to bake classic sugar cookie cups instead. They’re perfect for filling with frosting, a Hershey’s Kiss, or even ice cream.
  • To store: Once frosted, store the cookies in a single layer in an airtight container in the refrigerator for up to 3 days. Let chilled cookies sit at room temperature for about 10–15 minutes before serving so the frosting softens slightly.
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