Easter Basket Cookies

1
Nancy Potter

By
@nancypotter37

A Easter favortie

Rating:

★★★★★ 1 vote

Comments:
Prep:
25 Min
Cook:
15 Min

Ingredients

  • 1
    roll (16.5 oz) pillsbury® refrigerated sugar cookies
  • 1/4 c
    all-purpose flour
  • 1 bottle
    (2.25 oz) pink and blue colored sugar
  • 1
    container (12 oz) fluffy white frosting
  • 2 c
    flaked coconut
  • ·
    food colors
  • ·
    assorted jelly beans
  • ·
    pipe cleaners
  • ·
    1/4-inch pastel ribbon

How to Make Easter Basket Cookies

Step-by-Step

  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. Place balls in muffin cups.
  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

Printable Recipe Card

About Easter Basket Cookies





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