We LOVE sugar cookies! They are perfect for decorating for any holiday or occasion and in this case, Easter!
Our bakery-style Sugar Cookies are among our favorites, so we thought it would be fun to turn them into little bird’s nests. The kids especially loved these adorable Easter sugar cookies!
We used pastel Cadbury eggs (a favorite) on a bed of fluffy green frosting for a simply adorable, simply delicious spring cookie!
If you love these, you’ll love the Rice Krispies version and our classic Easter Cookies.
Why we think you’ll love it:
- No rolling! Drop sugar cookies are extra easy. Just flatten it with a glass and you’re good to go!
- Melt in your mouth. The secret ingredient (almond extract) and soft texture make these sugar cookies irresistible.
- Extra adorable! Everyone loves these bright and cheery Easter sugar cookies that are a perfect Easter dessert to add to the menu.
Easter Sugar Cookies Ingredients
Cookie
- Unsalted butter, softened (¾ cup) – Adds rich flavor and tenderness so the cookies bake up soft and hold clean edges. How to Soften Butter Quickly
- Cream cheese, softened (8 ounces) – Gives the dough moisture and a subtle tang, creating a soft, thick cookie that keeps its shape.
- Granulated sugar (1 cup) – Sweetens the dough and helps the tops bake up lightly crackled.
- Powdered sugar (½ cup) – Adds fine textured sweetness and a softer bite. Make sure to sift.
- Almond extract (1 teaspoon) – Brings that nostalgic bakery flavor that pairs well with spring candies.
- Egg (1 large) – Binds the dough and contributes structure without toughness. Room temperature eggs are best.
- All-purpose flour (2 ¾ cups) – Provides the framework so the cookies stay sturdy for frosting and decorating. See How to Measure Flour.
- Baking powder (½ teaspoon) – Lifts the dough just enough for a soft, thick cookie.
- Salt (½ teaspoon) – Balances the sweetness and sharpens flavor.
Frosting
- Powdered sugar (3 ¾ cups) – Creates a smooth, pipeable frosting that sets with a light crust.
- Butter, room temperature (¾ cup) – Whips creamy for a fluffy nest texture and buttery flavor.
- Milk (3-4 tablespoons) – Adjusts frosting to just the right piping consistency.
- pinch salt – Keeps the frosting from tasting overly sweet.
- Green food coloring (2-3 drops) – Tints the frosting for the grassy nest look without thinning it.
- optional toppings- edible grass, green coconut, candy eggs.
How to Make Easter Sugar Cookies
PREP. Preheat oven to 375°F. Lightly grease a baking sheet and set aside.
DOUGH. Cream butter, cream cheese, granulated sugar, powdered sugar, almond extract, and egg in a large bowl or stand mixer until fluffy.
In a medium bowl, combine flour, baking powder, and salt.
Add dry ingredients to the creamed mixture and stir until a soft dough forms.
Use a rolling pin to roll out dough on a lightly floured surface to about ½ inch thick (roll thinner for more crunchy sugar cookies).
Cut with cookie cutters (circle or egg shaped) and bake for 10-12 minutes on the prepared cookie sheet or until no longer glossy and bottoms are a light golden color. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
FROSTING. In the bowl of a stand mixer fitted with the whisk attachment, cream ¾ cup butter until it becomes light and smooth. Add a pinch of salt, 2-3 drops of green food coloring, and milk.
With the mixing speed on low, gradually add powdered sugar. Once the powdered sugar is incorporated, bring the mixing speed up to high and beat for 2 minutes. Add 1-2 tablespoons more milk to reach the desired consistency.
Frost onto cooled cookies with a spatula or a large star tip (to get the nest look). Add sprinkles, candies, and colored coconut.
Kristyn’s Recipe Tips
- To mix the right dough consistency, be sure to use softened butter and cream cheese as well as room-temperature eggs.
- We used milk chocolate Cadbury eggs, but other Easter egg candies will work.
- To avoid overmixing be sure to mix the wet and dry ingredients separately before combining them.
Easter Sugar Cookies Recipe
Video
Ingredients
Cookie
- ¾ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 cup sugar
- ½ cup powdered sugar
- 1 teaspoon almond extract
- 1 egg
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Frosting
- 3 ¾ cup powdered sugar
- ¾ cup butter, room temperature
- 3-4 tablespoons milk
- pinch salt
- 2-3 drops green food coloring
Instructions
- Preheat oven to 375°F. Lightly grease a cookie sheet and set aside.
- To make cookie dough, cream butter, cream cheese, both sugars, almond extract and egg in a large bowl or stand mixer until fluffy.
- In a medium bowl, combine flour, baking powder, and salt.Add dry ingredients to the creamed mixture and stir until a soft dough forms.
- Roll out dough on a lightly floured surface to about 1/2 inch thick (roll thinner for more crunchy sugar cookies).
- Cut with cookie cutters and bake for 10-12 minutes on the prepared cookie sheet or until no longer glossy and bottoms are a light golden color. Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.
- To make the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream butter until it becomes light and smooth. Add salt, food coloring, and 2 tablespoons of milk.
- With the mixing speed on low, gradually add powdered sugar. Once the powdered sugar is incorporated, bring the mixing speed up to high and beat for 2 minutes. Add more milk to reach the desired consistency.
- Frost onto cooled cookies with a spatula or a large star tip (to get the nest look). Add sprinkles, candies, and colored coconut.
Notes
- To mix the right dough consistency, be sure to use softened butter and cream cheese as well as room-temperature eggs.
- To avoid overmixing be sure to mix the wet and dry ingredients separately before combining them.
- We used milk chocolate Cadbury eggs, but other Easter egg candies will work.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
In a separate bowl add ⅛ cup to ¼ cup of shredded coconut, add 1-2 drops of green food coloring, and stir. Continue adding food coloring one drop at a time until the desired color is reached.
Cover the cookie dough and refrigerate for 1-2 days or freeze for up to 3 months before rolling and baking. See How to Freeze Cookie Dough.
Store baked undecorated cookies in an airtight container for 1-2 days or freeze for up to 3 months before decorating and serving.
Store the frosting in the fridge for 3-5 days or in the freezer for up to 3 months. Thaw and, if needed, whip it with a whisk to fluff it up a bit before piping it onto the cookie.
A fully decorated cookie can be stored in an airtight container for 3-4 days at room temperature. To freeze, remove the Easter candy and freeze, separating layers with parchment paper, for up to 3 months.
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This post was originally published April 2014.
The ingredients description and the recipe don’t match. It says things like cream of tartar but the recipe has none and vice versa cream cheese. Looking for a cream of tartar cookie recipe so I’ll keep going
I love these cookies so much although I am not a coconut fan, so I just did the icing and the candy eggs and it was fantastic! thank you so much for sharing this recipe
Yes, you can totally leave it off. Glad you liked them! Thank you!
We loved these cookies, they are so pretty! Kid approved too!
Thanks for sharing that!!