Stained fingertips from the food colouring and shredded coconut and coloured sprinkles all over the floors and countertops of my kitchen from today’s fun Easter Treats was well worth it seeing the expression on my children’s face upon completion.

Every couple of weeks towards Easter we like to whip up some fun crafts and goodies to get in the Easter spirit; Easter just happens to be my 5 year old daughter’s favourite holiday (yes, right up there with Christmas!) so it’s a pretty big deal around here.  Easter is also a very meaningful holiday for us as well as we contemplate on the Christian meaning behind Easter. It’s truly a beautiful thing to be able to share these wonderful occasions with our children and teaching them what makes a holiday so special.

Easter weekend brings Easter Egg Hunts at Grandma and Grandpas, oodles of fun with family and friends, and an always abundant table of delicious eats.

Easter to me also symbolizes the start of something new and fresh as Spring peeks through and the first start of flowers start to bloom. So I like to incorporate lots of pretty pastels and vibrant colours in my dishes and desserts when whipping something up for Easter.

This year we decided to create something fun and super festive that the kids could get heavily involved in. We decided to make Easter Egg Basket Cookies!

Sugar cookies formed into mini Easter Egg Baskets, filled with home made buttercream, topped with grass (green-coloured shredded coconut) and an Easter egg (or two). They turned out extremely cute and lovely and they taste even better!

I will surely be serving these up come Easter weekend!

They really don’t take that much effort, especially as I bypassed making the sugar cookies from scratch this time around (Gasp!) and used store-bought sugar cookies (which still tasted great!) and making the home-made vanilla buttercream was a breeze as it only takes a few minutes! It’s a fun little treat to create it with your kids.

I hope you enjoy making them as much as we do!

Have a great Easter!


Easter Egg Basket Cookies
An edible and festive Easter treat made of sugar cookies!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. - 1 package refrigerated sugar cookie dough (or homemade dough)
  2. - Assorted colored sprinkles
  3. - 1/2 cup frosting, canned or homemade (I much prefer homemade!)
  4. - 1/2 cup shredded coconut
  5. - Green food coloring
  6. - Specked and pastel coloured chocolate eggs or Jelly beans
  7. - Licorice string
  8. Basic Buttercream Frosting
  9. - 1 cup Gay Lea butter, softened (I use Spreadables as they're already soft!)
  10. - 3 1/2 cups confectioners' sugar
  11. - 1 teaspoon milk
  12. - 1 teaspoon vanilla extract
  13. - 1/8 teaspoon salt
  1. 1) Spray mini muffin tin with oil
  2. 2) Preheat oven to 350 degrees farenheit
  3. 3) Make your cookie dough
  4. 4) Form cookie dough balls using a tablespoon or small cookie scoop. Roll the balls in coloured sprinkles until completely covered (Tip: I dab them in a bit of water before putting in sprinkles just to make them really saturate the cookie balls) then place in muffin tins.
  5. 5) Put shredded coconut in ziploc bag and add a few drops of green food colouring then massage it through until all the coconut is a light green colour.
  6. 6) Cut the licorice into 3" sections for the "basket handles"
  7. 7) Once cookies are baked, take them out immediately and make an indentation in the middle of each cookie. Since they're still hot, I use the back of a rounded TSP measuring spoon.
  8. When all indentations are made, let the cookies completely cool.
  9. 8) Make your buttercream!
  10. In a bowl combine butter, sugar and salt. Beat till blended.
  11. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
  12. 9) Put a dollop of buttercream frosting into the centre of each cookie. Sprinkle the frosting-filled cookie with the green coconut, add the licorice string to form a handle and then top with a chocolate egg or two!
  13. Enjoy!
Adapted from Oh Nuts Sweet & Crunchy Blog
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To help get your kitchen buzzing with excitement and buttery goodness, we have two great prizes up for grabs this month!

1 winner will win a Waring Pro Double Belgian-Waffle Maker {$190 value} and another will win a year of FREE Gay Lea Butter! That’s a lot of buttery goodness!

Please enter via the two rafflecopters below.

1) Open to Canadian Residents only (excl. QC)
2) You may enter across all blogs; however the Waring Pro Waffle Maker Giveaway will only have 1 winner

Contest ends April 26, 2014.

Good luck!

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112 Comments on Easter Egg Basket Cookies with #GayLeaFoods + #Giveaway

  1. Im a little late jumping in here so Ill tell you what I did make on easter , Ham , stuffed chicken breasts , mashed taters , vegis , homemade dinner roll .. and a few other things 🙂 tasty

  2. We went out to eat at our families houses mostly this season. We had an awesome turkey lunch and buffet on Easter Sunday.

  3. Thanks for sharing this recipe. We really like cookies at our house, these are really different and the presentation is amazing. Thanks for the tip to dab them in a bit of water.

  4. I will be making a Turkey and a ham and all the sides. I have been baking for it for 2 weeks. These little baskets look great.

  5. I will be making Brunch for the family this Easter weekend,,, Some poached eggs and bacon and French toast

  6. I’m going to my aunts for the weekend so I won’t be making anything for Easter!! I’m looking forward to a cooking free weekend. Maybe a bagel with some gay lea butter 🙂

  7. For Easter I am in charge of making the sweet potato pie – am thinking that the Gaylea cinnamon butter would be an awesome add!

  8. I don’t cook much with butter since I use olive oil and I don’t bake much, but I’ve seen the movie butter recently. I’m intrigued by butter sculptures!

  9. We’re actually not really having an Easter dinner this year.. we’re moving this weekend, so all we will be able to do is a little hunt for the kids 🙁

  10. I’m an absolutely abysmal cook myself.. my husband is the chef of the family. I just use it on some warm, fresh bread. Mmmm.

  11. I tried the Bombay Butter Chicken on the Gay Lea website and it was delish. For easter I thought their Neapolitan Slices looked like a good, colourful idea.

  12. I’m making quiche for brunch and Easter themed sugar cookies for dessert along with assorted other baked goods.

  13. I am making 2 cheesecakes to serve at Easter Dinner. A Robin Eggs (Whopper) cheesecake and a Cadbury Mini Egg Cheesecake.

  14. I’d like to make some Rice Krispie nests. They are similar to your recipe but use Rice Krispie squares formed into muffin cups, topped with icing, coconut and jelly beans.

  15. My favourite way to cook with gay lea butter is in baking. I don’t have any unique recipes of my own yet, but i love trying out any and all recipes i come across!! I’m really liking infused butters lately too. You can infuse butter with anything!!

  16. we are making turkey,hash browns in a pan (with lots of cheese and cream of mushroom soup and pieces of brocholi) perogies, cabbage rolls , corn and gazed honey carrots

  17. For Easter we are having spiral ham, scalloped potatoes, veggies, jello salad and coconut pie for dessert (and I might now have to make up these cookie baskets…lol)

  18. for easter i’m making turkey dinner for all my family and brother/sister in laws (will be 15 people in my house) as well as having a birthday party so desserts tons and tons of desserts!

  19. I would use the butter to make beaver tails. its with frozen bread dough, and then coat in the butter and then cinnamon and sugar

  20. It’s not too unique, but, my dad who has been doing radiation/chemo has lost his appetite. Yet, he is enjoying cinnamon spread on toast every day. <– That's a great think.

  21. I don’t have any unique ways of using Gay Lea butter, I just prefer it in all my baking recipes, especially banana bread and short bread.

  22. I will be making sugar cookie Easter nests and chocolate eclair bars, for my meal I am still undecided what to make yet

  23. For Easter we are having turkey with stuffing, mashed spuds, deviled eggs and a veggie. Dessert might be a strawberry and rhubarb crisp.

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