Easter Basket sugar cookie recipe How to make them at home
For the full recipe and helpful instructions, continue scrolling down to the recipe card below. Step One : Prepare two muffin pans (12 muffin wells each) by spraying liberally with cooking spray. Preheat oven to 350 degrees F. Step Two : Place one cookie dough portion into each muffin well. Bake for 10-14 minutes.
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2. Roll dough into 24 (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 rack. 4. Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake.
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Leave the rough looking edges. Using the bottom of a glass, flatten each cookie a bit to produce even more of the jagged edges. Bake for 10-12 minutes or until the edges are slightly browned. Remove cookies from oven and let cool for 5 minutes and then remove and place on a wire rack to cool completely.
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Cut a small opening on a piping bag and drop a star piping tip #16 into a piping bag. Push the piping tip down the piping bag until it fits in a small opening. Fill the bag with half of the buttercream. Refill piping bag during decorating, as needed. It's easier to work with a small amount of buttercream.
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Repeat steps 1 & 2 for all of the Easter basket sugar cookies and then dispose of any remaining sprinkles on the plate (or pour them back into the sprinkle bottle, I won't judge!). Attach the tip #3 to the brown icing bag. Pipe the basket weave by making small X shapes.
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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.
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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.
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Step by Step how to make Easter Sugar Cookies: Pipe with a disposable icing bag and make one horizontal line of icing. Space out vertical lines across the width of your basket. Continue to the next row by adding another solid horizontal line of icing at the base of your vertical lines. Fill in the gaps by placing vertical bars of icing that.
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In a large mixing bowl, add butter and beat with a hand mixer (or use a stand mixer) on medium speed until butter is light and pale in color, about 2 minutes. Add powdered sugar, one cup at a time, beating on low until all the sugar has been added. Increase mixer speed to medium, beating until fully combined.
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Place three mini eggs on top of each cookie cup. Separate the sour candy straws, and cut them each to 4.5 inches long. Bend each straw into a curve and tuck it down into each cookie cup to create a handle. You could even tie a small ribbon bow on each handle if you like.
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Add baking soda and salt; beat until combined. Gradually add flour; beat on low just until the dough comes together. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375º F. Sprinkle the surface where you will roll out dough with confectioners' sugar.
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In a large mixing bowl, whisk together the dry ingredients, then set aside. Using either a hand electric mixer or the bowl of a stand mixer, cream butter and sugar over medium speed until light and creamy. Add in egg, and extracts, and mix well. Slowly combine the dry ingredients with the creamed butter and sugar.
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Add a drop of gel food coloring into each storage bag of coconut, seal the bag. Use your fingers to move the coconut around in the bag, distributing the coloring throughout the coconut. Allow the coconut to dry for a few minutes. Once cookies are cooled, pipe or spread the buttercream frosting onto the cookies.
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Make royal icing: In a bowl, whisk together confectioners' sugar, egg whites, and 2 teaspoons lemon juice until smooth. If necessary, add more lemon juice or confectioners' sugar to reach desired consistency. Divide and tint with gel-paste colors as desired. Pour some into squeeze bottles for detailing.
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Place butter and sugar in large bowl; beat until light in color. Add egg and milk and beat to combine. Add baking soda and salt; beat until combined. Gradually add flour; beat on low just until.
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Preparation. Using an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated. In another bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture and mix on low speed until incorporated. Divide the dough in half.