Easter Basket Cookies

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Easter Basket Cookies
  • Prep 1 hr 45 min
  • Total 1 hr 45 min
  • Ingredients 11
  • Servings 32
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Create the most delicious Easter baskets! Sugar cookie mix makes it extra easy.


  • 1 pouch (1 lb. 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 1 bottle (2.25 oz) Betty Crocker™ pink or blue colored sugar
  • 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
  • 2 cups flaked coconut
  • Food colors
  • Assorted jelly beans
  • Pipe cleaners
  • 1/4-inch pastel ribbon


  • 1
    Heat oven to 375° F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
  • 2
    Roll dough into 32 (1 1/4-inch) balls; roll in colored sugar. Press 1 ball into bottom and up side of each muffin cup.
  • 3
    Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling racks.
  • 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
    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.

Expert Tips

  • tip 1
    For even baking, make sure cookie dough balls are of the same size.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Create the most delicious Easter baskets! Sugar cookie mix makes it extra easy.
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