INTRODUCTION
Holiday Surprise Basket Cookies are small cookie cups filled with sweet treats. They look like tiny baskets. They feel fun and bright on a plate. You can fill them with candy, nuts, jam, or fruit. They make good gifts or party treats. They also pair well with a warm drink like a festive holiday blend that brings out the cookies’ spices and chocolate. These cookies are easy to shape in a muffin tin. You can make them with simple ingredients you likely have at home.
WHY YOU WILL LOVE THIS RECIPE
This recipe is simple and clear. You do not need a lot of skill to make the baskets look nice. The dough is forgiving and holds its shape. You can make many baskets fast. Kids can help press the dough into the cups and fill the baskets. You will love the mix of crunchy cookie and soft filling. The recipe also lets you add many flavors. They go great with warm drinks like holiday coffee drinks or a glass of milk. You can make them plain, or dress them up with icing and sprinkles.
HOW TO MAKE Holiday Surprise Basket Cookies
This recipe makes cookie cups that you fill with candy or fruit. The dough is like a strong cookie dough. You can chill it to make it easier to work with. You will press the dough into a muffin tin to form the cup shape. Then you bake until golden and set. After the cups cool, you fill them and top with a small flat cookie. You can serve them with cold or hot drinks, or with punch for a party like Christmas coffee punch. The steps below show how to make the dough, shape the baskets, and bake the tops.
EQUIPMENT NEEDED
- Large mixing bowl
- Handheld mixer or stand mixer
- Measuring cups and spoons
- Muffin tin (regular size, 12 cups)
- Rolling pin
- Cup or glass to cut cookie tops
- Rimmed baking sheet
- Cooking spray or nonstick spray
- Cooling rack
Ingredients You’ll Need :
2 1/2 cups all-purpose flour, 1 cup sugar, 1 cup brown sugar, packed, 1 teaspoon baking soda, 2 teaspoon baking powder, 3/4 teaspoon salt, 1 tablespoon vanilla, 2 large eggs, 1/2 cup unsalted butter, room temperature, cup candy, nuts or dried fruit – or more if desired, 1/3 cup cocoa powder (optional), your favorite candies, sprinkles, icing tubes
STEP-BY-STEP INSTRUCTIONS :
In a large bowl, ideally with a handheld or stand mixer, cream together the butter and sugars on medium speed until combined.
Blend in the eggs and vanilla. Scrape down the sides of the bowl as needed.
Next with the mixer on low speed, add the flour, baking soda and baking powder until combined. The cookie batter will become very thick.
You can either bake immediately or cover and refrigerate at least an hour, up to overnight. I prefer baking with chilled dough but it is not necessary with this dough.
Preheat your oven to 350 degrees.
Split your dough into 3 equal pieces, approximately.
Next combine 2 of the pieces into one. Now you have a large piece and a small piece.
Prepare a regular sized muffin pan (holds 12 muffins) with cooking spray.
Using the larger piece of dough press each cookie basket into each cup so it lines the bottom and sides of the tin. You have to press the dough as thin as possible into the sides and bottom of each muffin cup.
Bake for 13-16 minutes or until golden brown and the bottom of the cup looks somewhat cooked. The dough will fall slightly to the center of each muffin while baking. This is ok.
Remove from oven and cool in the muffin tin for at least 5 minutes.
Once cups are cool fill them with anything you want!
Prepare a rimmed baking sheet with cooking spray and set aside.
Grab your remaining small piece of dough. Using a rolling pin lightly flour your work surface and roll the dough out flat, about 1/4 of an inch thick.
Using a glass or a cup that is about the same size as the opening as your muffin tin, press into your dough and make as many round cookies as needed to cover or become the top of each of your cookie baskets.
Bake for 8-10 minutes.
Allow to cool and then decorate the tops with icing and/or sprinkles as well. Decorate and then place a flat cookie on top of each basket.
Serve and enjoy!
HOW TO SERVE Holiday Surprise Basket Cookies
Serve these baskets on a platter at a party or on a dessert table. Place them on a tray with other small sweets for variety. You can stack them on a cake stand for a pretty display. Offer small spoons for fillings that are saucy or sticky. If you serve them at a coffee table, add a pot of a warm mix like a cozy holiday blend so guests can enjoy the cookies with a hot cup. For a kids’ party, set out bowls of candies and let children fill their own baskets.
STORAGE & FREEZING : Holiday Surprise Basket Cookies
To store filled baskets, keep them in an airtight container at room temperature for up to 2 days. If you use fruit or cream fillings, store them in the fridge and eat within 1-2 days. You can freeze unbaked dough wrapped tight for up to 3 months. Thaw the dough in the fridge overnight before shaping and baking. You can also freeze baked but unfilled cups on a baking sheet until firm, then move to a container and store up to 2 months. Thaw at room temperature and fill before serving.
SERVING SUGGESTIONS
- Fill with small candies like M&M’s, chocolate chips, or mini toffees.
- Add chopped nuts and a drizzle of honey for a nutty version.
- Spoon in lemon curd, jam, or chocolate ganache for a richer bite.
- Top with whipped cream and a berry for a fresh taste.
- Use sprinkles and colorful icing for a kid-friendly look.
- Pair with a hot drink or cold punch for a festive pairing like the recipes found under holiday coffee drinks for more ideas.
VARIATIONS
You can change flavors and fillings in many ways. For a chocolate base, mix the optional 1/3 cup cocoa powder into the dough. For a nutty taste, fold in finely chopped nuts. For spice, add a dash of cinnamon or nutmeg to the dry mix. Make a gluten-free version with a cup-for-cup gluten-free flour blend. For a lighter cookie, reduce the brown sugar by a small amount and add a splash more vanilla. If you want a festive twist, add red and green sprinkles or use holiday-shaped candies inside. Use other warm drinks as a match and try ideas from the holiday coffee recipes to see what pairs best.
FAQs
Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough in the fridge for up to 48 hours. You can also freeze the dough for up to 3 months. Thaw in the fridge before using.
Q: Can I use a mini muffin tin?
A: Yes. Mini tins will make bite-size baskets. Watch the bake time and check often, since they will bake faster.
Q: How do I stop the dough from sticking to the tin?
A: Use cooking spray or line the tin with thin paper liners. Let the cups cool a bit before removing them.
Q: What fillings work best?
A: Small candies, jam, chocolate pieces, nuts, or dried fruit work best. Avoid very wet fillings unless you will serve them right away.
Q: Can I make these dairy-free?
A: Yes. Use dairy-free butter or margarine and choose fillings that are dairy-free.
MAKE-AHEAD TIPS FOR Holiday Surprise Basket Cookies
Make the dough the day before for easy baking the next day. Keep the dough in the fridge wrapped tight. You can shape and bake the cups the day before, cool them, and store in an airtight container. Fill the baskets just before serving so they stay crisp. If you need to freeze, freeze baked unfilled cups on a tray until firm, then move to a freezer bag. Thaw and fill right before the event. For a party, set up a filling station with bowls of candy, nuts, and sauces so guests can make their own baskets.
ADDITIONAL TIPS AND NOTES
- Press the dough thin in the muffin cups to get a good basket shape.
- If the cups puff in the center as they bake, they will sink back a bit when cool. That creates space for filling.
- Use a glass that matches your muffin tin size to cut the tops. That will ensure a good fit.
- Keep extra cookie tops for guests who want to double the lid or use as a side snack.
Enjoy making these Holiday Surprise Basket Cookies. They are a simple treat that looks special and tastes great.
Holiday Surprise Basket Cookies
Ingredients
Method
- In a large bowl, cream together the butter and sugars on medium speed until combined.
- Blend in the eggs and vanilla. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the flour, baking soda and baking powder until combined. The cookie batter will become very thick.
- Refrigerate the dough for at least an hour, up to overnight, if desired.
- Preheat your oven to 350 degrees F.
- Split your dough into 3 equal pieces. Combine 2 pieces to form a large piece and leave the remaining piece small.
- Prepare a regular-sized muffin pan with cooking spray.
- Using the larger piece of dough, press it into each muffin cup to form the basket shape.
- Bake for 13-16 minutes or until golden brown. The dough will slightly fall to the center while baking.
- Cool in the muffin tin for at least 5 minutes.
- Fill the cooled cups with your desired fillings.
- Using the remaining small piece of dough, roll it out to about 1/4 inch thick.
- Cut out cookies using a glass or cup to match the size of the muffin tin openings.
- Bake for 8-10 minutes and allow to cool.
- Decorate with icing and sprinkles before placing on top of each basket.
- Serve these baskets on a platter with other treats, or set up a filling station at a party.
- Offer warm drinks alongside these cookies for a festive touch.