Gluten-Free Easter Basket Sugar Cookie Cups For Spring Desserts
Delicious gluten-free sugar cookie cups shaped like Easter baskets, perfect for spring desserts.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 1/2 cups gluten-free all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Colored sprinkles (for decoration)
- Chocolate eggs or candies (for filling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Roll the dough into small balls and place them in a greased muffin tin, pressing down to form cups.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool completely before removing from the tin.
- Fill each cookie cup with chocolate eggs or candies and top with colored sprinkles.
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Notes
- Ensure all ingredients are gluten-free.
- Store in an airtight container for up to a week.
- These can be made ahead of time and filled just before serving.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg