Korzinki (Edible Dessert Baskets)
These Korzinki or Edible Dessert Baskets are fun and delicious! They are cute, easy to make, and perfect for Easter, baby showers, weddings, church gatherings, or can be a perfect gift.
Why You’ll Love This Korzinki Recipe
We love a good dessert, and when it’s as gorgeous as these Dessert Baskets of Roses, it’s hard to resist. Here’s why we’re in love with these basket cookie cups:
- Cookie Cups: The buttery, melt-in-your-mouth flavor of the cookie cups is absolutely irresistible. They’re the perfect balance of sweet and buttery, making them the perfect base for this dessert.
- Cream: The light, fluffy whipped cream topping is made with Cool-Whip, powdered sugar, and a hint of lemon, making it the perfect complement to the cookie cups.
- Perfect for Gatherings: These adorable little baskets are perfect for a baby or wedding shower, Mother’s Day brunch, or even just a fancy tea party.
- Easy to Decorate: The decorating process for these is so fun and easy. The combination of the rose, color spray, and pearl bits makes for a stunning presentation.
Key Ingredients
- Butter – Unsaltedly two sticks of butter lend a rich, creamy flavor to the cookie cups.
- Eggs – Two room-temperature eggs act as a binder, helping to hold the cookie cups together.
- Cool Whip – The creaminess of two 8 oz Cool Whips combined with half a cup of powdered sugar, adds a delicious, light, and fluffy texture to our filling.
- Jello-O – The mango-flavored Jello-O not only adds a pop of color but also a fruity, tropical flavor to the filling.
- Apricot-Pineapple Preserves Jam – This jam not only adds a sweet fruity flavor but also helps to stick the licorice “handles” to the basket.
How to Make Edible Dessert Baskets
Using a paddle attachment beat butter and sugar in a mixer bowl on a high speed for 2 minutes. Reduce mixer to a low speed, add eggs and beat for another minute until well mixed in.
In a separate bowl, sift flour and baking soda. Add it to the mixture and knead it into a ball. This mixture is very similar to a cookie dough. Portion out 1-inch balls (or use a measuring tablespoon, scoop the dough, and scrape off the top for the even shell portion).
Place one ball at a time into a mini tarts and then press it in the middle. Work the dough to the sides tightly. Press on the sides firmly to the form.
Preheat the oven to 350 F. Place the filled and shaped tarts on a large baking sheet and bake for 18-20 minutes. Let Korzinki cool for 5 minutes before removing them from the molds.
For the Korzinki cream, using a whisk attachment, mix heavy whipping cream for a minute or until soft stiff peaks are formed. Reduce the mixing speed to low and gradually add cooled jello and mix well just until all mixed in.
Place 1/2 tsp. of jam at the bottom of the basket.
Use a piping bag to pipe the cream in a circular motion to make a rose shape.
Add a spray of color in the middle and sprinkle with decorating bits (optional).
Cut the licorice candy to make leaf shapes and insert them on the side of the roses. Enjoy!
For the full list of ingredients and instructions, see the recipe card below.
Substitutions and Variations
We love this dessert basket recipe, and we bet you do too. Here are a few of our favorite ways to put a unique spin on this sweet treat:
- Cream: While we’ve chosen to go with Cool-Whip in this recipe, you can definitely substitute it with homemade whipped cream.
- Decorations: The possibilities are truly endless when it comes to decorating these dessert baskets. Instead of using licorice as a handle, you could use a a strip of fruit roll-up. And if you can’t find apricot-preserve jam, feel free to substitute it with your favorite flavor.
Korzinki Serving Suggestions
- With a scoop of vanilla ice cream or a dollop of whipped cream, this dessert basket becomes a truly decadent treat.
- Serve these dessert baskets with a glass of milk or a cup of coffee for a delicious after-dinner treat.
- If you want to make this dessert even more impressive, try adding a drizzle of chocolate sauce or caramel over the top.
- These dessert baskets are perfect for a party. You can even set up a DIY sundae bar with different ice cream flavors and toppings for guests to customize their own dessert.
Frequently Asked Questions
Yes, you can use any flavor of Jell-O you like to coordinate with the jam filling. Feel free to experiment with different flavors to find your favorite combination.
The baskets are done when they turn a golden brown color. This usually takes about 18-20 minutes in a preheated oven at 350°F. Keep an eye on them as baking time can vary depending on your oven.
To prevent air pockets, press the dough into the basket form tightly and work it to the sides firmly. Press on the sides with your index finger to make a perfectly smooth edge.
How to Store Korzinki
- Storing: After enjoying this delicious dessert, you can store any leftovers in an airtight container at room temperature for up to 3 days.
- Freezing: If you’d like to make this dessert ahead of time, it can be frozen for up to 2 months. Be sure to wrap it well in plastic wrap and store it in a freezer-safe bag or container.
- Thaw: When you’re ready to enjoy your frozen dessert, simply let it thaw at room temperature. This will take about 2-3 hours.
More Recipes You’ll Enjoy
- Meringue Fruit Baskets – You can make these Meringue Fruit Baskets any size, or shape (circular or square), and decorate them in endless ways.
- Stump Cake – This dessert is a complete showstopper with its irresistible chocolate buttercream frosting that mimics a tree stump.
- Vanilla Bean Creme Brulee – This Vanilla Bean Creme Brulee is a classic dessert that’s delicious, easy to make, and perfect for literally any occasion!
- Cheesecake Cranberry Bars – These Cheesecake Cranberry Bars are the perfect dessert or snack for the holiday season.
Korzinki (Edible Dessert Baskets)
Ingredients
For the Korzinki Shells
- 8 oz. unsalted butter
- 1 cup sugar
- 2 eggs (room temperature)
- 1 tsp baking soda
- 4 cups flour
For the Jello Cream
- 16 oz heavy whipping cream
- ⅓ cup boiled water
- 3 oz mango or peach Jello-O
For Decorating Supply
- Decorating piping bag bag
- 2D Wilton cupcake tip
- White pearl sprinkles
- Color spray (any color you prefer)
- Green apple licorice
- Apricot, pineapple, mango or peach, preserves jam
Instructions
- Using a paddle attachment beat butter and sugar in a mixer bowl on a high speed for 2 minutes. Reduce mixer to a low speed add eggs and beat for another minute until well mixed in.
- In a separate bowl, sift flour and baking soda. Add it to the mixture and knead it into a ball. This mixture is very similar to a cookie dough. Portion out 1-inch balls (or use a measuring table spoon, scoop the dough and scrape off the top for the even shell portion).
- Place one ball at a time into a mini tarts and then press it in the middle. Work the dough to the sides tightly. Press on the sides firmly to the form.
- For the cream, using a whisk attachment mix heavy whipping cream for a minute or until soft stiff peaks are formed. Reduce the mixing speed to low and gradually add cooled Jello and mix well just until all mixed in.
- Place 1/2 tsp. of jam at the bottom of the basket.
- Use a piping bag to pipe the cream in a circular motion to make a rose shape.
- Add a spray of color in the middle and sprinkle with decorating bits (optional).
- Cut the licorice candy to make leaf shapes and insert them on the side of the roses.
Notes
- When making the dough, make sure your butter and eggs are at room temperature. This will help them incorporate more easily and give your baskets a better texture.
- Kneading the dough into a ball and then portioning out 1 inch round balls makes it easier to work with and ensures that your baskets are all the same size, so they cook evenly.
- Preheat your oven before baking the baskets. This will help them cook more evenly and rise properly.
- When making the Jello for the cream, let it cool to barely warm before adding it to the cream. If it’s too hot, it could melt the cream and make it runny.
- Be creative with your color choices when decorating your baskets. We used purple color spray, but you can use any color you like to match the occasion or your personal preference.
- Don’t forget to enjoy and savor it or for decorations (until they disappear), these beautiful bucket Basket of Roses.
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This recipe was originally posted on July 19, 2014 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
Hello, do you have any suggestions on how to make white cream only? Thank you!
Hi Lena!
Yes, you can use white cream for kirzpnki as well. Give this cream a try! I believe it will work well with korzinki not just a cake. Thank you for asking!
Where can I order korzhinki molds?
Hello, you can visit my Amazon store where you can find a lot of things I love and use. Here is a quick link Amazon shop korzinki molds. Thank you for asking, and happy baking!
Love all your recipes!! so easy to follow and never fail!! I wanted to try this cream on a cake but don’t want the jello flavoring, how much of the regular powdered gelatin should I substitute for this amount of cream? would it be the same 3oz gelatin with 1/2 cup water?
Thank you so much for the kind words, I really appreciate it.
I’ve never tried it, but I don’t see why it will not work since you’ll be using the same amount of gelatin to water ration. Let me know how it goes when you get to try it. Thank you for being loyal follower! 🙂
Hello Valya, I’ve done these korzinki following your recipe dozens of times already for our family events and every time they are a hit! This time I was thinking to switch things a bit, can I substitute the cool whip for a heavy whipping cream? I just personally don’t like the after taste of cool whip (packed with chemicals in ingredients list)🥺 so now with most of my baking I try to possibly swap it to something else. I’d appreciate your feedback/experience if possible!🙌🏻
Hi Julia. Yes, of course, it’s possible. I have not used the cool whip in my baking for many years now. I’m planning to repost this recipe sometime. 1 cup of cold heavy cream yields to 8 oz. of whipped heavy cream. I hope this is helpful. Thank you for your feedback!
Awesome! I’m about to work on the cream now, so I’m glad you replied in such timely manner! I assume, I should add cold jello to a whipped heavy cream? Thank you so much!
Yes, jello has to be cooled to room temperature otherwise it will melt the cream.
Just finished making these for our Christmas dinner. They turned out delicious! Straightforward and easy recipe, no issues along the way. Thank you Valya, you are my go-to for traditional Ukrainian recipes. Your recipes always turn out just like I remember from my childhood, thanks again!
Aww… that is one sweet compliment! Thank you so much for trying out my recipes and for your support!
Hi Valya
Wow what a beautiful presentation. Your korzhinochki look so good. Quick question… I made these yesterday n they look n taste good, I’m just wondering if u refrigerate covered in fridge n how long they can be refrigerated. I like when the crust gets soft, how do I get it to be soft? I watched a few YouTube videos but nobody mentions these things. Thank u in advance. Have a Blessed day!!!
Refrigerating covered in container will make the shell soft after they are filled. Can be refrigerated for up to a week. I hope this helps.
I want to make these and freeze them, what’s the proper way of freezing these?
I’ve never froze them filled with cream, but only basket cookies it self. Place them into freezer safe plastic container, close tightly with a lid (to prevent from freeze drying). Thaw completely (in the room temperature is ok) before decorating.
Do these freeze well? I’m wondering if I bake these baskets and finish the assembling the following week?
Thanks!
Yes, that works! I’ve done it many times.
I absolutely adore your recipes! I have not tried this recipe yet but can’t wait for an occasion to!
Aww…, thank you for the sweet and encouraging words.?
could I make half recipe of everything?
Yes, you sure can.
is there a purpouse for the lemon drops? can I omit them? my hubby is allergic to citrus.
It makes the cream a bit harder, but you can add more jello instead. Thanks for your comment Olga 🙂
Is it 10 drops of lemon extract or lemon juice?
Lemon juice squeezed out of fresh lemon.
Hi Valya:) in this recipe how many korzinki total I’ve made?
It makes about 60 korzinki. Thank you for asking Natasha.
Your roses look absolutely beautiful! Can I use a paper decorating bag or washable?
Where did you buy white pearl bits? Are they safe to eat? Thanks in advance.
Paper decorating bags are not strong enough, you need plastic bags either disposable or the one I used. You can get decorating bags and beads at most grocery stores. The beads are edible, they taste like bubblegum candy.
Valya,
I finally made these, and I love the crust it’s delicate and tastes really good. When I started adding jello to the crème that was fluffy, my crème turned liquid. I’ve tried saving it by adding more cold heavy cream, then stabilizer. It didn’t work. Can you help me figure out why. I’ve made crème your way, then I used another recipe where you add hot syrup into fluffy egg whites. Nothing, only disaster!!!!! Help!!!!!
Hi Tanya. Sound like you used frozen cool whip. It needs to be completely thawed before use. I usually like to plan things ahead when I make any recipe and keep cool whip in the fridge for 24 – 48 hours before use. For best results the cool whip needs to thaw in the fridge only before use. I use this kind of cream for plain biscuit cake rolls. So you can bake a roll and use this cream instead of making baskets, to see if it works for you. The cream should be pretty thick and you need to work fast before it sets or else it will be harder to spread. Give it a try and see how it turns out for you. I hope this helps. 🙂
Thank you Valya for taking your time to respond. No, I know better than to use frozen cool whip, but I think I know what the problem is. After I went to sleep, I kept pondering and analyzing. I think the problem is that I think that jello has to be absolutely cold. Mine was at a room temp. (which is obviously too warm for the cool whip) therefore, it melted the cool whip. Oh well, I hope I’ll have a better luck next time.:) Thank you Valya for taking your time to share your beautiful and yummy creations with us!!!! Keep up your good work!
Yes. Jell-O needs to be cold and mix it with cool whip just before is starts to thickening. You are very welcome Tanya. 🙂
They are so pretty!!! I made them yesterday and they are taste so good!!! Thank you!
Thank you Lili! Aren’t they to pretty to eat? They don’t stick around for long in my house after I make em. 🙂
wow good job . u are talented:)))
Thank you Natasha! 🙂
HI all your food looks great.I want to make these baskets or lets say I want to attempt to make these baskets… Is there any way you could link to print the recipe?
Thanks so much Natasha! I’ll see what I can do to fix it.
Wow, these are so pretty!
Thank you Marina! They are good too! 🙂
Hi Valya! I ran into your blog and glad I did. Thank you for sharing your recipes.. My question is do these taste better the next day? And should they be refrigerated to get the filling to settle? God bless you and your family. Keep the faith!!!
Thank you Lena! They are actually softer and taste better not refrigerated. The filling has jello, so it settles on its own. Also, they do taste better next day. So, if you need to keep them for longer period of time than go ahead and refrigerate and take them out at least 4-6 hours before serving. God Bless you too, Lena! 😉
Absolutely love this Valya!! And the one with fruit as topping that you made one Sunday that I came over:)
Thanks Natasha!
Hi Valya ! All I can say is wow!!! Thank you for posting this recipe…. Glad that I found your blog 🙂
Your very welcome Tatyana! I’m glad you like it. I have lots of great recipes to share…, so share my blog with friends and families. Thanks again!:)