Easter Basket Cookies
Servings: 24 cookies
Ingredients
- Refrigerated Sugar Cookie Dough 24 ct, 16 oz
- Cream Cheese Frosting 1-2 cans or homemade frosting
- Cadbury Mini Eggs 9 oz bag
- Sour Punch Straws 3 - 2 oz packages
- Green food coloring
Instructions
- Preheat oven to 350 degrees F and lightly grease a mini muffin tin.
- Separate cookie dough into 24 pieces. Pinch off a small amount from each piece and discard. Roll each piece into a ball, rolling balls in sugar if desired to help them not stick to the tin.
- Place one ball in each mini muffin well. Bake for approximately 18 minutes or until golden brown and set. Allow to cool completely in the muffin tin, about one hour.
- Twist cookie cups to remove them from the muffin tin. Color frosting green and pipe it into each cookie cup.
- Add three mini eggs on each cooke cup. Separate the sour punch candy straws and trim them to 4.5 inches long. Bend each straw and tuck it into a cookie cup to make a handle.