Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C).
- Generously spray two 12-count non-stick muffin pans with cooking spray. This prevents sticking and makes for easy removal.
- Carefully place one round of sugar cookie dough into each well of your prepared muffin tin. If adding the lemon zest twist, gently fold about a teaspoon of fresh lemon zest into the cookie dough before placing it in the tins.
- Bake the cookies according to the instructions on your cookie package, typically 8-12 minutes. You want the edges to be a light golden brown, and the centers should appear set but still slightly soft.
- Once baked, remove the muffin tins from the oven. While the cookies are still hot and pliable, gently press the bottom of a shot glass or a small measuring cup into the center of each cookie to create the perfect cup shape.
- Allow the cookie cups to cool slightly in the muffin tins for about 5 minutes to firm up. Then, gently remove them from the muffin tins. Use a thin butter knife to carefully loosen the edges if any cookie cups are sticking.
- Transfer the cookie cups to a wire rack and let them cool completely. Once at room temperature, use the star-shaped piping tip with your green decorating cupcake icing to fill each cup. Apply gentle pressure and swirl the frosting upwards to create a realistic "grass" effect.
- To finish, place three mini Cadbury eggs into the center of each green-frosted cup, creating the illusion of colorful eggs nestled in a sweet edible nest.
Notes
Store finished cookie cups in an airtight container at room temperature for up to 3 days. For best results, bake plain cookie cups 1-2 days in advance and frost/decorate just before serving. Avoid overbaking to keep cookies pliable for shaping. Work quickly while warm. Chilling soft dough for 15 minutes can help retain shape. Nutrition information is estimated based on common ingredients and serving sizes and may vary.