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!

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Servings 24

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( 29 ) Ratings

29 Ratings

5 Stars

4 Stars 13%

3 Stars 10%

2 Stars 23%

1 Stars 19%

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ingredients 9
Prep Time 1 hr 30 min
Total Time 1 hr 30 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/4: cup all-purpose flour

1: bottle (2.25 oz) pink and blue colored sugar

1: container (12 oz) fluffy white frosting

2: cups flaked coconut

: Food colors

: Assorted jelly beans

: Pipe cleaners

: 1/4-inch pastel ribbon

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Directions

1 Heat oven to 350° F. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended.
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 Bake 12 to 15 minutes or until set and edges are light golden brown. Cool in pan 10 minutes; remove to cooling rack.
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.