Turn ordinary sugar cookies into beautiful Easter Basket Cookies. They’re not only easy to make, but also make delightful Easter goodies for both young and old alike.
What You Need to Make Easter Basket Cookies:
To make these beautiful Easter Basket Cookies, I used the following: Sugar Cookies (I’ve included my recipe below), 4-inch egg-shaped cookie cutter, white decorator icing, pink decorator icing, green decorator icing, piping bags, couplers, #5 round tip, #18 star tip, #233 grass tip, pastel M&M’s. I used purchased decorator icing, but you could also make your own buttercream icing.
Making the Egg-Shaped Cookies:
You can use either store-bought or homemade sugar cookie dough. Personally, I used my favorite sugar cookie recipe. I rolled it out to 1/4-inch thickness, and cut the egg-shaped cookies with the 4-inch cookie cutter.
I baked the cookies at 375° F for 11 to 12 minutes until they were golden brown around the edges. This particular recipe didn’t result in the cookies spreading too much. However, they did spread a bit. Therefore, as soon as I removed the cookies from the oven, I cut them again with the 4-inch cookie cutter to ensure perfectly shaped cookies.
The edges of the cookies were a bit rough from cutting them after they were cooked. Therefore, I smoothed the cookies by filing the edges on a wire mesh strainer. I learned this technique in a pasty class in Paris!
Decorating the Easter Basket Cookies:
Once the cookies were ready, I turned my attention to decorating them. First, I produced a basket weave on the bottom half of the cookies. I started by piping a horizontal line using a #5 round tip across the middle of a cookie. Then, I piped a vertical line from the center, close to the edge. Next, I piped spaced short horizontal lines over the vertical line. I piped another vertical line, followed by spaced short horizontal lines over the vertical line. I continued this until I had the complete basket weave on the bottom half of the cookie.
For the basket handle, I used the #18 star tip to pipe a row of stars. I finished the basket by piping “grass” using the #233 tip.
To complete the Easter Basket Cookies, I added some pastel colored M&M’s and small rounded candies.
I let the icing dry overnight before packing the Easter Basket Cookies. They’re not only easy to make, but also make delightful Easter goodies for both young and old. Yum!
Want More Ideas for Easter Treats? Check Out These:
- Easter Bunny Bark: Easter Bunny Bark contains only two ingredients and takes minutes to make. It is sure to delight your family and friends who gather for your Easter celebration!
- Easy Easter Basket Cookie Cups: If you’re looking for an easy and adorable treat for Easter, look no further! These Easy Easter Basket Cookie Cups take only a few ingredients, and are a snap to make.
- Easter Surprise Lemon Bundt Cake: Brighten your Easter season with this rich and moist Easter Surprise Lemon Bundt Cake. It feels like springtime, and tastes amazing under a layer of lemon glaze. Every piece is a surprise.
- Chocolate Covered Peanut Butter Easter Treats: If you like Reese’s Peanut Butter Cups, you’ll love these easy to make Chocolate Covered Peanut Butter Easter Treats. They only require four ingredients, and are perfect combination of chocolate and peanut butter.
- Lemon Curd Tartlets: Lemon curd is like liquid gold! This lemon curd is smooth and silky with a tangy and tart flavor that overwhelms your senses. When piped into a mini pastry shell and topped with whipped cream, it produces an extraordinary treat.
- French Lemon Cream Tart: French Lemon Cream Tart is the perfect combination of sweet and tart. The amazing velvety smooth dessert is perfect for Easter, or anytime.
Easter Basket Cookies
- 1 recipe for sugar cookies, cut into 4-inch egg shapes (See Tip 1 and 6)
- Pink, white, and green decorator frosting (See Tip 2)
- Pastel colored M&M's (See Tip 3)
- Bake sugar cookies, cut into egg shape with 4-inch cookie cutter according to recipe directions. As soon as the cookies are removed from oven, shape by cutting with 4-inch cookie cutter. Transfer to wire rack to cook completely. (See Tip 4)
- Smooth edges of cookies by "filing" on wire mesh strainer. (See Tip 5)
- Fill piping bag with white/pink decorator icing, fitted with coupler. Starting with #5 round tip, pipe horizontal line in the middle of cookie. Pipe vertical line from center, close to edge. Pipe 4 or 5 spaced horizontal lines across vertical line. Pipe another vertical line. Pipe horizontal lines, creating basket weave. Continue until basket is formed.
- Replace #5 tip with #18 star tip. Pipe basket handle with individual stars.
- Fill piping bag with green decorator icing, fitted with coupler and #233 grass tip. Pipe grass in basket. Finish by placing small candies in grass.
Chula's Expert Tips
- If your sugar cookie dough is sticky, you'll want to dust your surface to prevent sticking. I use confectioners' sugar to do this rather using flour. The reason is that I don't want to incorporate any more flour into the dough. The confectioners' sugar does as good a job, however, as the flour in mitigating the sticking.
- I used store-bought decorator frosting to decorate these Easter Basket Cookies. However, you could also use homemade buttercream frosting tinted with gel food coloring.
- I've tried using pastel colored M&M peanuts. However, I thought that they were too big. The regular M&M's tend to work better.
- Invariably, the cookies will spread some during baking. Therefore, as soon as the come out of the oven, I take the cookie cutter, and cut the still soft cookies to return them to their original size and shape.
- The downside to cutting the baked cookies is that their edges are no longer smooth. Therefore, I "sand" the edges using a wire mesh strainer. When Susan and I took a baking class in Paris, this was the technique used to produce smooth edges to the baked tart shells.
- My sugar cookie recipe which is actually adapted from Alton Brown is as follows: 1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 Tablespoon milk
3/4 teaspoon baking soda
1/4 teaspoon salt
3 cups all purpose flour
Confectioners' sugar for rolling out the dough