Description
Delightful sugar cookie cups filled with creamy frosting and topped with colorful candies, perfect for celebrating Easter.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Frosting or candy for decoration (e.g., buttercream, chocolate eggs, sprinkles)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together flour, baking soda, and salt.
- Cream together the butter and sugar until light and fluffy (about 3-5 minutes).
- Beat in the egg, vanilla extract, and almond extract.
- Gradually blend in the dry ingredients until well combined.
- Roll the dough into small balls and place them in a greased muffin tin.
- Bake for 10-12 minutes or until the edges are slightly golden.
- Remove from the oven and press down the center of each cookie cup.
- Allow to cool completely and decorate with frosting and candy.
Notes
For gluten-free, use a gluten-free flour blend. For vegan, replace butter with plant-based butter and egg with flax egg.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg