Easter Basket Cookies

Create the most delicious Easter baskets! Sugar cookie mix makes it extra easy.

  • Prep Time 1 hr 45 min
  • Total Time 1 hr 45 min
  • Servings 32


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
Food colors
Assorted jelly beans
Pipe cleaners
1/4-inch pastel ribbon

  • 1 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.
  • 2 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.
  • 3 Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
  • 4 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.
  • 5 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.

Expert Tips

For even baking, make sure cookie dough balls are of the same size.