Edible Easter Baskets

My mom found this recipe on BettyCrocker.com and I just made it for friends and neighbors for Easter. It turned out way cute, so I thought I'd share it:

(*Note: You can substitute your favorite sugar cookie dough recipe for the Betty Crocker sugar cookie mix pouch, butter, and egg)

(*Note 2: If you are like me and don't like candied coconut, you can use frosting [dyed green] to make the Easter grass on the top of the baskets)


Easter Basket Cookies


Prep Time: 1 hour 45 min
Total Time: 1 hour 45 min
Makes: 32 cookie baskets


1 pouch (1 lb. 1.5 oz) Betty Crocker® sugar cookie mix
1 tablespoon Gold Medal® all-purpose flour
1/3 cup butter or margarine, softened
1 egg
1 bottle (2.25 oz) Betty Crocker® pink or blue colored sugar
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
2 cups flaked coconut
Food colors
Assorted jelly beans
Pipe cleaners
1/4-inch pastel ribbon


1. Heat oven to 375° F. Grease or spray 32 miniature muffin cups. In medium bowl, stir cookie mix, flour, butter and egg until dough forms.
2. Roll dough into 32 (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 racks.
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.


For even baking, make sure cookie dough balls are of the same size.