Easter Basket Cookies

Easter Basket Cookies

Rating:

(0 votes) 0 0

You can bake these pretty little basket cookies to place at each setting on the Easter table. They're easier than you'd think because they start with Pillsbury® refrigerated dough!

Shared by ,
IL

Serving Size / Yield

24 servings

Ingredients

  • 1 16.5 oz. roll Pillsbury┬« refrigerated sugar cookies
  • 1/4 C. all-purpose flour
  • 1 2 oz. bottle pink and blue colored sugar
  • 12 oz. white frosting
  • 2 C. flaked coconut
  • food coloring
  • jelly beans
  • pipe cleaners
  • 1/4-inch pastel ribbon

Our Readers Also Loved

Directions


  1. Heat oven to 350 degrees. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended.

  2. 2 Roll dough into 24 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.

  3. 3 Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack.

  4. 4 Add coconut to a 1-gallon resealable food-storage plastic bag. Add 3 to 4 drops food color and shake until well blended. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.

  5. 5 Frost top of each cookie. Decorate with colored coconut and jelly beans. Tie a small ribbon bow on 5-inch piece of pipe cleaner; insert into each basket for handle.


Recipe courtesy of Pillsbury

Around The Web