Skip to main content

Easter Basket Cookies

(0 reviews)
Easter Basket Cookies
  • Prep Time 1 hr 30 min
  • Total Time 1 hr 30 min
  • Servings 24
  • Pinterest
    0
  • Fave
    656
  • Email
    0
  • Facebook
    0
  • Print
    656

  • Pinterest
    0
  • Fave
    656
  • Email
    0
  • Facebook
    0
  • Print
    656

You can bake these pretty little baskets to place at each setting on the Easter table. They're easier than you'd think because they start with refrigerated dough!

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/4
cup all-purpose flour
1
bottle (2.25 oz) pink and blue colored sugar
1
container (12 oz) fluffy white frosting
2
cups flaked coconut
Food colors
Assorted jelly beans
Pipe cleaners
1/4-inch pastel ribbon

Directions

  • 1 Heat oven to 350° F. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended.
  • 2 Roll dough into 24 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
  • 3 Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack.
  • 4 Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
  • 5 Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet