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Sugar Cookie Easter Egg Nests

Bright and crunchy sugar cookie cups filled with pillowy buttercream and topped with candy eggs, perfect for Easter festivities.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookie nests
  • 16 oz Pillsbury Sugar Cookie Dough Check the expiration date; avoid dough that's been softened or refrozen.
  • 1 cup Salted butter, softened Use high-quality butter for best results; unsalted can be used but add a pinch of salt.
For the buttercream frosting
  • 3 cups Packed powdered sugar Sift if lumpy; swapping for granulated sugar will yield a gritty texture.
  • 2 tablespoons Heavy whipping cream Add more cream if frosting is too stiff.
  • 1 teaspoon Vanilla extract Use pure vanilla for best flavor.
For decoration
  • 18 oz Hershey’s Egg Candies Use 3 candies per nest; other brands can be substituted with caution for color bleeding.

Method
 

Preparation
  1. Preheat your oven to 350°F and liberally spray a 12-cup muffin tin with cooking spray.
  2. Separate the premade cookie dough into 12 equal sections and place one section into each well.
  3. Using slightly damp hands, smooth the dough so it sits evenly in the bottom and up the sides a little.
Baking
  1. Bake for 10–14 minutes, watching closely at the 10-minute mark.
  2. Immediately after removing from the oven, use a shot glass to lightly press the center of each cookie down to form a basket.
  3. Let the cookies cool in the pan for 10 minutes before transferring to a cooling rack.
Frosting
  1. Beat the softened butter for 2 minutes until fluffy.
  2. Gradually add the powdered sugar, then mix in vanilla and heavy cream until smooth.
Assembly
  1. Pipe the frosting into the cookie cup indentation, filling just below the rim.
  2. Top each filled nest with three candy eggs arranged attractively.

Notes

Can be stored in an airtight container for up to 5 days, or freeze unfilled cookie cups for up to 3 months.