Easter Sugar Cookies

Shaped like a bird’s nest, these deliciously adorable Easter Sugar Cookies are perfect for all things spring!

Easter and springtime call for pastel-colored desserts with Cadbury eggs. If you like these Easter Sugar Cookies, you’ll love the Rice Krispies version—Rice Krispie Easter Nests.

Birds Nest Cookies

I love Sugar Cookies. They are perfect for decorating for any holiday or occasion!

A while back, I made a batch of bakery-style sugar cookies and fell in love with them. With Easter around the corner, and spring in the air, I thought that this time around it would be fun to turn them into little bird’s nests. The kids loved these Easter Egg Sugar Cookies.

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 Sugar Cookies, I hope you will too!

How to Make Easter Sugar Cookies

I will warn you that this Easter Sugar Cookie recipe does take a little bit of time—mostly chill time. If you’re in a hurry use store-bought sugar cookie dough instead.

WET INGREDIENTS. In a large mixing bowl with a paddle attachment, cream sugar, butter, and shortening until light and fluffy, about 2 minutes on medium-high.

Add vanilla extract, almond extract (our favorite secret ingredient – it enhances the taste – trust us!), and the whole egg. Mix, then add the egg white and mix until combined.

DRY INGREDIENTS. 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.

CHILL. Place dough in an airtight container and refrigerate for at least 3 hours OR in the freezer for 45 minutes.

PREP. Preheat oven to 375°F. Line two baking sheets with parchment paper or a silpat mat, and set aside.

SHAPE. Using a large cookie scoop (#20- approximately 3½ tbsp.), create balls of dough, and lightly roll them on a floured surface to coat them 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.

BAKE. 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.

COOL. Remove and allow to cool for 3 minutes before transferring to a wire rack to cool completely.

Make the Frosting

CREAM. In the bowl of a stand mixer fitted with the whisk attachment, cream unsalted butter until it becomes light and smooth. Add salt, food coloring, and 2 tablespoons of milk.

BEAT. 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.

DECORATE. Frost onto cooled cookies with a spatula or a large star tip (to get the nest look). Add sprinkles, candies, or coconut.

Piping the nest. I love the look of shiny green Royal Icing which is made using meringue powder, but this will not make a fluffy bird nest. To pipe a nest you will need a piping bag, a large star piping tip, and green frosting. Start piping the frosting at the center of the cookie and work outward. 

If you do not have a piping bag set, use a large plastic Ziploc bag and cut the corner off. You won’t have the grooves, but you can still pipe out a fluffy nest of frosting.   

Recipe Tips

Decorating Tips:

• Gel food coloring doesn’t change the consistency of the frosting.
• I used milk chocolate Cadbury eggs, but any Easter egg (or candy) will do.
• Make egg-shaped cookies with an egg-shaped cookie cutter.
• Colored coconut. 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.

No roll. Keep your rolling pin and cookie cutters in the drawer because this is a no-roll recipe. You will need to press the dough into the correct shape.

Pro Tip: As soon as the Easter Decorated Cookies are out of the oven, use the side of a silicone spatula to gently press any ragged sides of the cookie into a beautiful round shape. 

Storage Tips

STORE. Place Easter sugar cookies in a Ziploc bag and store at room temp for 4-5 days.

FREEZE. Wait to frost the Birds Nest Cookies. 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.

STORE the frosting. To make ahead of time, or store leftovers, keep 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.

RECIPE FAQ

For more Easter Treats, try:

• Easter Dirt Cake
• Chocolate Covered Strawberry Carrots
• Easter Chick Cupcakes
• Rice Krispie Easter Nests
• Easter Basket Cookie Cups