Here is a simple guide to make warm, fun Holiday Surprise Basket Cookies you can share with family and friends.
INTRODUCTION
Holiday Surprise Basket Cookies are little cookie cups you fill with candy, nuts, or jam. They look like small baskets. Kids will love them. Adults will too. These cookies can be plain or full of color and taste. If you like soft, sweet treats like chewy maple cinnamon cookies with white chocolate, you will enjoy how these baskets hold a small surprise inside.
The dough makes thin, crisp cups that stay firm enough to hold candy. You can bake them for a party, a school treat, or a quiet night at home. They are easy to make once you know how to press the dough into the pan. This guide shows you each step in simple words.
WHY YOU WILL LOVE THIS RECIPE
You will love these cookies because they are fun to make and fun to eat. The baskets can hold sweet or salty little treats. You can change what you put inside each one. You can make them plain for kids or fancy for a party.
They bake fast and use common ingredients you may already have. The dough is firm so you can shape it into cups with a muffin pan. These cookies are a good choice for holiday trays and cookie swaps. They fit well with other treats and make a nice mix with easy Christmas cookie ideas on your table.
HOW TO MAKE Holiday Surprise Basket Cookies
This recipe is simple. You make cookie dough, press it into a muffin tin, bake, and fill. Then you make flat round cookies for the tops, bake those, and place one on each basket. You can decorate the top cookie or leave it plain.
While you shape the cups, chill the dough if you want more control. You can make the dough a day ahead and bake on the same day. You can also freeze the baked cups and fill them later.
In this section you will learn the steps and why each step matters. You will also find one tip to swap the top cookie for a different texture if you like the cinnamon vanilla custard pie for a warm dessert pairing.
EQUIPMENT NEEDED
- Large mixing bowl
- Handheld mixer or stand mixer
- Measuring cups and spoons
- Rolling pin
- Muffin pan (regular size, holds 12)
- Cooking spray
- Rimmed baking sheet
- Glass or cup to cut circles
- 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!
In one of the steps you might try a thin sugar cookie top. If you want a slightly different top, try a tested sugar cookie recipe copycat for crisp, even tops.
HOW TO SERVE Holiday Surprise Basket Cookies
Serve them at room temperature. Place them on a platter in groups or mixed with other cookies. You can also serve them in small paper cups for a neat look. If you want warm centers, fill the cups with soft caramel while the cups are warm, then cool. For a cold treat, fill with chocolate ganache and chill.
These baskets make a lovely table piece. Guests can pick one and bite into the surprise. They work well with coffee, milk, or a hot tea. They also match well with other holiday sweets.
STORAGE & FREEZING : Holiday Surprise Basket Cookies
Store filled baskets in an airtight container at room temperature for up to 3 days. If you fill with items that can go soggy, eat sooner. For longer storage, keep unfilled baked cups in a sealed container for up to two weeks.
To freeze baked cups, place them on a tray until firm. Then move them to a freezer bag or container. Freeze for up to 3 months. Thaw at room temperature and then fill. If you want to freeze filled baskets, wrap them well and freeze for up to one month. Note: fillings with fresh fruit may not freeze well.
SERVING SUGGESTIONS
- Fill with small chocolates, like mini peanut butter cups, or holiday M&M’s.
- Use salted nuts and a soft caramel for a sweet-salty mix.
- Add dried fruit and a small spoon of cream cheese frosting.
- Make a hot dessert plate by serving these baskets with a warm slice of pie or a spoon of ice cream and a small cake. Try pairing with easy treats like no-bake snowmen truffles for a simple, fun dessert board.
VARIATIONS
- Chocolate baskets: Add 1/3 cup cocoa powder to the dough for a chocolate cup.
- Spiced baskets: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for a warm spice note.
- Nutty crunch: Mix chopped nuts into the dough for texture.
- Jam centers: Fill with your favorite jam and top with a thin cookie circle.
- Mini pies: Fill with a small scoop of pie filling for a tiny hand pie look.
These changes keep the same method but shift the taste. Try one change at a time until you find your favorite.
FAQs
Q: How do I stop the dough from sticking to my hands?
A: Chill the dough for 30 minutes and dust your hands with flour. This will make it easier to press and shape.
Q: Can I use a mini muffin pan instead of a regular one?
A: Yes. Baking time will change. Watch the cups closely and bake until the edges turn light brown.
Q: What can I use if I do not have icing tubes?
A: Use a small zip bag and cut a tiny corner. You can also spread jam or melted chocolate on top.
Q: Can I make these gluten free?
A: Yes. Use a 1-to-1 gluten-free flour blend and check the texture. You may need to add a bit more liquid or a binding agent like xanthan gum.
Q: Can I bake the top cookies with sprinkles?
A: Yes. Add sprinkles before baking so they stick to the dough and bake as usual.
MAKE-AHEAD TIPS FOR Holiday Surprise Basket Cookies
- Make the dough the day before and keep it covered in the fridge. Bake the next day.
- Bake the cups and store them unfilled in an airtight box. Fill them the day you will serve them.
- Freeze unfilled cups for up to 3 months. Thaw and fill before serving.
- Make the top cookies ahead and freeze them flat in a bag. Decorate after they thaw.
- If you plan to fill with soft items like cream, fill just before serving to keep the cups crisp.
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, scraping down the sides of the bowl as needed.
- Add the flour, baking soda and baking powder on low speed 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.
- Preheat your oven to 350 degrees.
- Split your dough into 3 equal pieces, then combine 2 of the pieces into one for the larger portion.
- Prepare a muffin pan with cooking spray.
- Using the larger piece, press the dough into each cup to form the cookie basket shape.
- Bake for 13-16 minutes or until golden brown. Allow to cool in the pan for at least 5 minutes.
- Prepare a rimmed baking sheet with cooking spray.
- Using the remaining piece of dough, roll it out flat (about 1/4 inch thick).
- Cut out circles using a glass or cup that matches the size of the muffin cup open.
- Bake for 8-10 minutes. Allow to cool and decorate as desired.
- Place a decorated cookie on top of each cookie basket.
- Serve at room temperature on a platter or individual paper cups.
- Can be filled with soft caramel or chocolate ganache for warm or cold treats.