Description
Easter Basket Cookies are festive and fun treats made with a sugar cookie base, topped with green-tinted coconut ‘grass’ and 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 mini candy eggs
- Frosting or melted white chocolate (for topping/base)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract if using.
- Gradually mix in the dry ingredients until combined.
- Roll dough into 1-inch balls and place on prepared baking sheet. Slightly flatten each ball with the bottom of a glass.
- Bake for 8–10 minutes, or until the edges are lightly golden. Let cool completely.
- While cookies are cooling, mix shredded coconut with a few drops of green food coloring until evenly tinted.
- Spread a thin layer of frosting or melted white chocolate on top of each cookie.
- Sprinkle the green coconut on top to resemble grass, then press 2–3 jelly beans into the center to create the Easter basket effect.
- Let set before serving or packaging.
Notes
- You can use store-bought sugar cookies to save time.
- Try using pastel-colored mini eggs or different candy for variation.
- Great for kids’ parties or Easter celebrations.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg