Description

Festive and colorful Easter Basket Cookies made with sugar cookie dough, topped with green-tinted coconut, and filled with jelly beans to resemble mini Easter baskets.

Ingredients

Units 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 (optional)
1 cup shredded sweetened coconut
Green food coloring
Jelly beans or small egg-shaped candies
Licorice strings or similar for basket handles (optional)

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and almond extract if using.
Gradually blend in the dry ingredients until fully combined.
Roll dough into 1-inch balls and place onto prepared baking sheets.
Bake for 8–10 minutes or until edges are golden. Remove and cool slightly.
While cookies are still warm, press the center gently with a spoon to form a small well.
Tint the shredded coconut with a few drops of green food coloring and mix until evenly colored.
Fill the center of each cookie with green coconut and top with a few jelly beans.
Optional: Insert small pieces of licorice into the sides of the cookies to resemble basket handles.
Let cookies cool completely before serving.

Notes

You can use store-bought sugar cookie dough to save time.
Adjust the food coloring quantity to achieve desired grass color.
Store cookies in an airtight container for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg