Easter Basket Sugar Cookies

Buttercream Easter basket sugar cookies are a tasty addition to your festive Easter tablescape.

HOW TO MAKE BUTTERCREAM EASTER BASKET SUGAR COOKIES

This evergreen Easter basket cookie design is super easy to make. Follow my step-by-step decorating instructions on how to make these cute decorated cookies.

PREPARE CRUSTING BUTTERCREAM FROSTING

I used my Crusting Buttercream Frosting. This recipe makes about 4 cups of buttercream. Bellow, you’ll find instructions on how to color and divide buttercream into piping bags. You should have enough to decorate about 15-20 cookies, that are about 2 3/4 inches to 3 inches across.

COLOR CRUSTING BUTTERCREAM

• White Buttercream: Spoon about 2 cups of white buttercream into a bowl and cover it. Cut a small opening on a piping bag and drop a star piping tip #16 into a piping bag. Push the piping tip down the piping bag until it fits in a small opening.
• Fill the bag with half of the buttercream. Refill piping bag during decorating, as needed.
• It’s easier to work with a small amount of buttercream. Avoid overfilling the piping bag with buttercream.

• Blue Buttercream: Color about ½ cup of white buttercream with blue gel color. Keep buttercream in a small bowl. Cover the bowl to prevent buttercream from crusting.
• Green Buttercream: Color about ½ cup of white buttercream with blue and yellow gel colors to make green. Cut a small opening on a piping bag and drop a grass piping tip into a piping bag. Push it down the piping bag until it fits in a small opening.
• Fill the bag with green buttercream.Twist the end of the piping bag.
• Pink Buttercream: Color about ¼ cup of buttercream with pink gel color. Cut a small opening on a piping bag and drop a round piping tip into a piping bag. Push it down the piping bag until it fits in a small opening.
• Fill the piping bag with pink buttercream. Twist the end of the piping bag.
• Yellow Buttercream: Color about ¼ cup of buttercream with pink gel color. Cut a small opening on a piping bag and drop a round piping tip into a piping bag. Push it down the piping bag until it fits in a small opening.
• Fill the piping bag with yellow buttercream. Twist the end of the piping bag.

DECORATE EASTER BASKET COOKIES WITH BUTTERCREAM

• Spread a thin layer of blue buttercream onto the top portion of the cookie. Use a small spatula, flexible plastic spreader or a spoon (steps 1-3).
• Pipe small dots of white buttercream onto the blue and smooth it over the blue layer (steps 4-6). This cloud effect is optional.

• Onto a plate or a coffee filter, pour white sanding sugar. Immediately dip the blue buttercream layer in the sanding sugar (steps 1-3).
• Trim the excess with a 2-in-1 tool (cookie scrapper, often called a boo-boo stick) and clean up the edge if necessary (steps 4-6).

HOW TO PIPE BASKET WEAVE DESIGN WITH A STAR TIP

With white buttercream and a piping bag fitted with a star tip, pipe a basketweave design below the blue buttercream layer (steps 1-8). Here is a closer look at a basket weave technique, piped with a basketweave piping tip.

• Pipe a seashell border around the blue buttercream layer.
• Clean up the edge with a 2-in-1 tool. Use a shovel end of the decorating tool.

PIPE GRASS

• Use a piping bag filled with green buttercream and fitted with a grass piping tip to pipe grass above the white basket section.
• Attach your favorite Easter Egg Candies onto the grass section. Gently push chocolate eggs into the buttercream.

PINK AND YELLOW FLOWERS

• Pipe Pink and Yellow Flowers
• Use piping bags filled with pink and yellow buttercream, fitted with a round piping tip #2 to pipe small flowers below the grass layer.
• To pipe flowers, pipe teardrop-shaped petals.
• I used edible pearls to make flower centers.
• If you don’t have edible pearls to make the flower centers, use yellow buttercream on pink flowers and pink buttercream on yellow flowers.
• Allow buttercream to crust for a 6-9 hours before packaging.
• Store cookies in an airtight container.

TO MAKE BUTTERCREAM EASTER BASKET SUGAR COOKIE YOU NEED

• RECIPES
• Soft Sugar Cookies (soft bite sugar cookies, made with sour cream, make about 5 dozen)
• Classic Sugar Cookies ( crispy and soft inside,makes about 15 3-inch cookies)
• Crusting Buttercream Frosting (makes about 4 cups)
• TOOLS
• Shop tools in my Amazon Shop
• Easter Egg Cookie Cutter ( I used a cutter from SweetSugarbelle)
• Food Gel Colors (I used Americolor Brand): lemon yellow, elecric pink, sky blue, leaf green
• Spatula or a Palette Knife
• Plastic Icing Smoother
• Piping Tips: grass piping tip, round piping tips #2, star piping tip #16
• Edible Pearls
• Easter Chocolate Egg Candies

• MORE EASTER DESSERTS
• Easter Bunny Napkin Tutorial
• Hot Cross Buns Recipe
• No Bake Mini Egg Cheesecake via Tamming Twins
• Speckled Easter Egg Cookies via Sweet Ambs
• Edible Easter Gingerbread House