Easter-Cookie-Baskets
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Easter Cookie Baskets

  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Makes: 15 servings
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All You Need

  • 1/2 cup (125 mL) unsalted butter, softened
  • 3/4 cup (175 mL) brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 1 egg
  • 2 tsp (10 mL) Club House Pure Vanilla Extract
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 3/4 tsp (3 mL) salt
  • 1 cup (250 mL) mini chocolate chips
  • 3 tbsp (45 mL) water
  • shredded coconut
  • Club House Food Colours
  • Cake Mate Icings
  • Chocolate Easter treats and jelly beans

Instructions

  1. Preheat the oven to 350°F (180°C). Spray upside down muffin tray with olive oil or non-stick spray.

  2. In separate mixing bowl, whisk together flour, baking powder, baking soda and salt. Gradually stir dry ingredients into wet ingredients until just combined. Stir in chocolate chips. If dough is not coming together smoothly, add water, 1 tbsp (15 mL) at a time, until dough can be rolled into a ball.

  3. Roll out batter between two sheets of parchment paper to ¼-inch (0.5 cm) thick. Using a 3 1/2-inch (8 cm) round cookie cutter or mug, cut out circles and gently place over cups of upside-down muffin tin. Roll dough back into a ball, then flat between parchment paper, cutting out circles until dough is used up. Bake 15-18 minutes, or until cookies are slightly golden and almost firm to the touch.

  4. Remove cookies from oven and let cool completely before removing from muffin tin. Cookies should be hard.

  5. For the decorations, separate coconut into small sealable containers and add 4-6 drops of food colouring depending on desired colour. Put lid on container and shake to spread the food colouring. Place coloured coconut in the bottom of baskets. Let your kids decorate their cookie baskets with Cake Mate Icing and treats to fill the baskets!

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