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Easter Egg Cookie Cups Recipe

Easter Egg Cookie Cups
Source: Pillsbury

Ingredients

  • 2 packages (16 oz each) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies 
  • 1/4 cup all-purpose flour
  • 1 pouch (7 oz) white cookie icing
  • 1 pouch (7 oz) blue cookie icing
  • 1 tube (4.25 oz) pink decorating icing
  • 1 tube (4.25 oz) yellow decorating icing

Pastel candy sprinkles and confetti

  • 1 cup ready-to-eat cheesecake filling (from 24.3-oz container)
  • 1/2 cup frozen (thawed) whipped topping
  • 1 can (6.4 oz) green decorating icing
PREP TIME
55m
COOK TIME
1h20m
TOTAL TIME
2h15m
YIELD
12 servings

Instructions

  • Heat oven to 350°F. Place paper baking cup in each of 12 regular- size muffin cups. Place 2 cookie rounds in each cup, pressing in bottom and up side to form shell.
  • Bake 20 to 24 minutes or until golden brown (dough will puff) (A). Dip end of wooden spoon handle in sugar; carefully press into bot- tom of each cup to reshape (B).
  • Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 15 minutes.
  • Meanwhile, in medium bowl, knead remaining package of cookies and the flour until blended. On lightly floured surface, roll dough to 1/8-inch thickness.
  • Cut with 1 1/2- to 2-inch egg-shaped cookie cutter. On ungreased cookie sheet, place cutouts 1 inch apart. Bake 10 to 12 minutes or until edges are golden.
  • Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.

Frost cookies with icing;

  • decorate with sprinkles and confetti. Let stand 5 minutes. Pipe designs onto cookies with icing. Let stand until set (C).
  • In medium bowl, mix cheesecake filling and whipped topping until blended. Divide mixture evenly among cookie cups (D).
  • With star tip, pipe green icing over filling to look like grass (E). Top each cookie cup with an egg cookie. Serve remaining cookies on the side.

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