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Easter Basket Cookies Recipe

Easter Basket Cookies
Source: life made delicious


  • 1 pouch Betty Crocker* Sugar Cookie Mix
  • 1 tbsp (15 mL) all-purpose flour
  • 1/3 cup (75 mL) butter or margarine, softened
  • 1 egg
  • Pink or blue coloured sugar
  • 1 container Betty Crocker* Whipped Fluffy White Frosting
  • 2 cups (500 mL) flaked coconut
  • Food colours
  • Assorted jelly beans
  • Pipe cleaners
  • Pastel ribbon
32 servings


  • Heat oven to 375ºF. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
  • Roll dough into 32 (1 1/4-inch) balls; roll in coloured sugar. Place balls in muffin cups.
  • Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
  • Add coconut to a large resealable food-storage plastic bag. Add 3 to 4 drops food colour and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the colour evenly or additional food colour until desired colour is reached.
  • Frost top of each cookie. Decorate with coloured coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.

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