Easter Basket Cookies
Easter is just around the corner. As we see winter coming to an end and spring arriving it is time to plan for some fun spring break activities to do with the kids. These Easter basket cookies recipe is perfect to keep kids occupied and have some fun in the kitchen. Add some math into it with measuring. Some science with baking. If you are Christian you can talk about the real meaning behind Easter and the birth of Christ too. In my family it is a mix of Christians, Jews and atheists. So for Easter we gather for food and some family fun with egg decorating and a big potluck. A recipe like this is great to prep ahead and bring for the kids to do, or make them all ahead and use as gorgeous centerpieces or to hand out. The whole thing is easy to make with simple kitchen ingredients plus some candy and the kids (and adults) will have just as much fun making them as they will eating them.
You can gather your ingredients for the Easter Basket Cookies ahead of time and store them until a day or two before Easter. Some substitutes can be made to make them healthier, like replacing the vegetable oil with apple sauce.
Easter Basket Cookies Ingredients
- 1 Box of cake mix, any brand.
- 1/2 Cup vegetable oil.
- 2 Tbsp. flour.
- 2 eggs.
- 1 Cup coconut flakes.
- Green food coloring.
- Non-stick cooking spray
- Sour Punch Green Apple, Strawberry and Blueberry Candy Straws (I found mine at my local gas station in the candy section).
- White frosting.
- Cadbury mini malted eggs.
- Round frosting tip.
- Disposable piping bag.
- Kitchen scissors.
Make the cookies (in a muffin pan) first and get all the other ingredients out, once the cookies have cooled off. An interested alternative is to see if they can be made in a mini-muffin pan.
If the cookies are cooked well you should be able to poke the holes easily to add the ‘handle’ of the basket. Kids can choose from different flavors of sour punch straws for the handle to have their own colors.
Add the frosting next in a generous portion. Top with green coconut shavings. Add Calbury Eggs. Repeat, mixing up the color of the handle, choosing different egg colors and make your own ways up to be creative and make these ‘yours.’ I think adding Peeps would be adorable.
- Preheat the oven to 350 degrees and spray a 12 count muffin tin with non-stick cooking spray.
- Combine the white cake mix, flour, vegetable oil and eggs, mixing well.
- Take a 2″ scoop of cookie dough and place in each muffin well, gently pressing down to fit the muffin well.
- Bake for 15-17 minutes.
- Remove from the oven and let cool completely.
- Place the coconut flake in a small dish and add a few drops of green food coloring. Stir to combine and set aside.
- Take a toothpick and gently carve 2 holes on top of each cookie (please see photo). You want it large enough for the Sour Punch Straw to fit.
- Once the holes are carved use the kitchen scissors to shorten the Sour Punch Straws to your desired length (about 4-5″) and insert into the cookie.
- Attach the round frosting tip to the disposable piping bag and fill with frosting.
- Generously frost the top of the cookie.
- Add green coconut flakes.
- Top with Cadbury Mini Malted Eggs.
Repeat with all the cookie cups.
*Makes approximately 16 cookie cups