I do not do cute. At all. I really wish I did. I see all of those beautiful desserts on I am Baker, and Your Cup of Cake and I totally want to be that cute. I know our girls would love coming home to a darling dessert, but while I can make it taste really good I can’t make it look really good. Instead I’ll just make cream filled Easter cookies and call it good. And actually, I can’t lie, they were really, really delicious.
We were at the grocery store one day and I was agonizing over Easter and what in the heck to make all cutesy when our oldest daughter grabbed those baby chick Easter cookies that Pillsbury makes. I generally say no because I love homemade food and didn’t want to buy a premade sugar cookie, but then I realized that this was my answer to my problems!
I could fill that cute little chick cookie with a yummy, fluffy frosting, roll it in sprinkles and the girls would totally think I’m a cute, fun mom without any real effort on my part. I just didn’t know we all would end up loving them so much. And I can’t believe I’m going to say this but our favorite Easter treat is now a semi-homemade cookie thanks to Pillsbury.
- 1 Package Pillsbury Easter Sugar Cookies, baked and cooled
- ¼ Cup Butter, softened
- 2 Ounces Cream Cheese, Softened
- ½ Teaspoon Vanilla
- 2-3 Cups Powdered Sugar
- 1-2 Tablespoons Milk
- In a large bowl, beat the butter and cream cheese together until smooth. Add the vanilla and mix in. Add in powdered sugar (I like mine thick and fluffy so I use more) and then milk to make it smooth enough to spread.
- Using a cookie scoop, add the frosting to one cookie, top with another and press gently to push and even, rounded frosting. Roll in sprinkles and serve.
- Store in a container with a tight lid.