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Easter Basket Cookies
1 hr 45 min
1 hr 45 min
pouch (1 lb. 1.5 oz) Betty Crocker™ sugar cookie mix
tablespoon Gold Medal™ all-purpose flour
cup butter or margarine, softened
bottle (2.25 oz) Betty Crocker™ pink or blue colored sugar
container (12 oz) Betty Crocker™ Whipped fluffy white frosting
cups flaked coconut
Assorted jelly beans
1/4-inch pastel ribbon
Heat oven to 375° F. 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 colored sugar. Press 1 ball into bottom and up side of each muffin cup.
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 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.
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.
For even baking, make sure cookie dough balls are of the same size.
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