Easter Basket Sugar Cookies
Use an Easter egg sugar cookie cutter to make adorable Easter basket sugar cookies with buttercream frosting! Two different styles!
Servings 36
Calories 225kcal
Equipment
- Rolling Pin
- #5 frosting tips (round tip)
- #18 frosting tip (open star tip)
- frosting/pastry bags
- frosting couplers
- egg shaped cookie cutter
Ingredients
- batch sugar cookie dough (favorite sugar cookie recipe)
- 1 cup butter room temperature
- 6 cups powdered sugar
- 2 teaspoons vanilla extract or any extracts you'd like
- 6-8 Tbsp. milk
- food coloring
Instructions
- Roll out dough on a lightly floured surface and cut into egg shapes using a cookie cutter.
- Bake cookies in the oven on a cookie sheet (according to recipe instructions) and let cool completely on wire rack.
- Whisk ingredients together for frosting (or beat with a hand mixer). Separate into bowls and stir in food coloring.Fill piping bags with frosting and desired frosting tips. Use a #5 or #7 tip for the basket and background colors and a #18 tip for the grass.
- Outline cookies with basket color and a #5 frosting tip. Fill bottom half of cookie with the same color.
- Pipe the background color (blue) using a #5 frosting tip. Use the star tip (#18) to add grass.
- Pipe on bunny ears for the bunny cookie variation using white for the ears and pink for the pinks of the ears.
- Add M&M chocolate candy or jelly beans for the basic Easter basket variation. Add a few sprinkles if you'd like.
Video
Notes
Store cookies in an air tight container up to 3 days on the counter.
Nutrition
Calories: 225kcal