Super cute and delicious Bird’s Nest Easter Sugar Cookies include a yummy sugar cookie, creamy frosting, sprinkles, shredded coconut, and Cadbury Eggs.
Festive Easter Sugar Cookies
A while back, I made a batch of bakery style sugar cookies and fell in love them. With Easter only a few weeks away, I thought that this time around it would be fun to turn them into little bird’s nests. They’re pretty cute, right?
As you can tell from the pictures I did two different versions. A buttercream nest with sprinkles and a colored coconut nest. I think both are just as yummy!
Everyone loved these bright and cheery Easter bird’s nest sugar cookies, I hope you will too!
How to Make Easter Sugar Cookies
I will warn you that the recipe does take a little bit of time—mostly chill time. If you’re in a hurry you can always use store bought sugar cookie dough instead.
With that said, after the cookies are baked and cooled it’s on to the fun part! Whip up that frosting and get ready to decorate!
DOUGH. Mix the sugar cookie dough according to directions.
CHILL. Place dough in an air tight container and refrigerate for at least 3 hours OR in the freezer for 45 minutes.
PREP. Preheat oven to 375 degrees. Line two baking sheets with parchment paper, set aside.
ROLL. Using a large cookie scoop (#20, approximately 3½ tbsp.), create balls of dough, lightly roll on a floured surface so that it covers the ball of dough completely. Press each ball of dough flat so that it is ½” thick and about 2½ wide.
BAKE. Place 6 cookies onto each prepared baking sheet. Place in oven and bake for 10-12 minutes (the cookies will still look soft in the centers, do not over bake) or until the cookies become firm on the edges. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.
FROSTING. Mix frosting ingredients according to directions. 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 or coconut.
- For the buttercream nest, you’ll need a large star tip. Pipe it on to the cookies in a circular motion ending in the center and add the eggs!
- I went with milk chocolate Cadbury eggs, but any egg (or candy) will do.
- If you’re looking for an even faster method, just frost the cookies with a knife and add some sprinkles or candy-they’ll look and taste just as good!
- Colored coconut: If you wish to add colored coconut to the top here’s how to make it: 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 you reach your desired color.
Storage: Once the frosting has set store the cookies in a single layer in an airtight container. You can store them at room temperature for 4-5 days or in the fridge for about a week.
Freeze the Cookies: If you are planning to freeze these cookies you’ll want to wait to frost them. After the cookies have cooled stack the unfrosted cookies in an airtight freezer safe container. Separate the layers with wax or parchment paper. Label and freeze for up to 3 months. Freeze the frosting in a separate container.
Storing the frosting: If you want to make the frosting ahead of time, or have leftover frosting you can store it in a couple of ways. Store 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.
For more Easter Treats, try:
- Easter Dirt Cake
- Chocolate Covered Strawberry Carrots
- Easter Chick Cupcakes
- Rice Krispie Easter Nests
- Easter Basket Cookie Cups
Easter Sugar Cookies Recipe
- In a large mixing bowl, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high. Add vanilla extract, almond extract, and the whole egg. Mix, then add the egg white and mix until combined.
- In a small mixing bowl whisk together cake flour, all-purpose flour, baking powder, cream of tartar, and salt. With mixing speed on low, gradually add dry ingredients until no flour pockets remain.
- Place dough in an airtight container and refrigerate for at least 3 hours OR freeze for 45 minutes.
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- Using a large cookie scoop (#20- approximately 3½ tbsp.), create balls of dough, and lightly roll them on a floured surface so that it covers the ball of dough completely. Press each ball of dough flat so that it is ½” thick and about 2½ wide. Place 6 cookies onto each prepared baking sheet.
- Place in oven and bake for 10-12 minutes (the cookies will still look soft in the centers, do not overbake) or until the cookies become firm on the edges. Remove the cookies and allow them to cool for 3 minutes before transferring them to a wire rack to cool completely.
- 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, or coconut.