Description
Delightful cookie cups filled with creamy buttercream frosting and topped with colorful candy eggs, perfect for spring celebrations.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
- Colorful candy eggs
- Buttercream frosting
Instructions
- Preheat the oven to 375°F (190°C).
- Mix dry ingredients in a small bowl.
- Cream together butter, sugar, and salt until fluffy.
- Add egg, vanilla extract, and almond extract.
- Incorporate dry mix gradually.
- Shape dough into 1.5-inch balls and place in greased muffin tin.
- Form cups by pressing dough down.
- Bake for 8 to 10 minutes until golden brown.
- Cool in the pan, then transfer to a wire rack.
- Decorate with buttercream frosting and candy eggs.
Notes
Refrigerate dough for up to 48 hours before baking. Can be made vegan with substitutions.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg