Easter Basket Cookies
You can bake these pretty little baskets to place at each setting on the Easter table. They're easier than you'd think because they start with refrigerated dough!
Click here for more Easter dessert ideas!
- assorted jelly beans
- pipe cleaners
- 1/4-inch pastel ribbon
- food colors
- 2 cups flaked coconut
- 1 bottle (2.25 ounces) pink and blue colored sugar
- 1 container (12 ounces) fluffy white frosting
- 1 roll (16.5 ounces) Pillsbury refrigerated sugar cookies
- 1/4 cup all-purpose flour
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.
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.
Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack.
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.
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.