This post may contain affiliate links. Please read our disclosure policy.
Shaped like a bird’s nest, these deliciously adorable Easter sugar cookies are perfect for all things spring!
If you like these Easter Sugar Cookies, you’ll love the Rice Krispies version – Rice Krispie Easter Nests and our classic Easter Cookies.
We Love Spring!
I love Sugar Cookies! They are perfect for decorating for any holiday or occasion!
Easter and springtime call for pastel-colored desserts with Cadbury eggs, which is why we made this version today.
I love our bakery-style Sugar Cookies and thought it would be fun to turn them into little bird’s nests. The kids especially loved these Easter sugar cookies!
Why we love them:
- Easy. These cookies are very simple, but do require some chill time!
- Quick. If you’re in a hurry, easily use store-bought cookie dough.
- Delicious and cute! Everyone loved these bright and cheery Easter sugar cookies, that are a great Easter dessert to add to the menu.
Ingredients
- cake flour – Easily make your own. Add 2 tablespoons of cornstarch to a 1-cup measuring cup. Fill it the rest of the way up with all-purpose flour. Sift them together and it’s ready to use in a recipe.
- all-purpose flour
- sugar
- butter
- whole egg
- egg white – use our post about How to Separate Egg Whites
- butter flavored shortening – or use regular shortening
- baking powder
- cream of tartar
- salt
- vanilla extract
- almond extract
- powdered sugar
- milk
- salt
- green food coloring – Gel food coloring doesn’t change the consistency of the frosting.
How to Make Easter Sugar Cookies
- 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 extracts and the whole egg. Mix, then add the egg white and mix until combined.
- DRY INGREDIENTS. In a small mixing bowl, whisk together dry ingredients. 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.
- SHAPE. Scoop 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 for 10-12 minutes. Cool for 3 minutes before transferring to a wire rack to cool completely.
- FROSTING. Cream unsalted butter until it becomes light and smooth. Add salt, food coloring, and 2 tablespoons of milk. 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
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. 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.
Storage Info
- STORE. Place Easter sugar cookies in a Ziploc bag and store them at room temperature for 4-5 days.
- FREEZE. Wait to frost the bird’s 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.
For More Easter Treats:
Easter Sugar Cookies Recipe
Shaped like a bird's nest, these deliciously adorable Easter sugar cookies are perfect for all things spring!
Ingredients
Cookie
- 3/4 cup unsalted butter softened
- 1 8 ounce package cream cheese softened
- 1 cup sugar
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 1 egg
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Frosting
- 3 3/4 cup powdered sugar
- 3/4 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.
Video
Nutrition
Calories: 439kcal, Carbohydrates: 61g, Protein: 3g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 54mg, Sodium: 191mg, Potassium: 108mg, Sugar: 41g, Vitamin A: 495IU, Calcium: 40mg, Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We love sugar cookies. Worth the wait.
As a child I did not like coconut, But now I love it. I cannot wait to make this absolutely adorable treat for Easter!
The cadbury eggs are my fav!! These cookies are a hit with all the kids in my family!
Can I make these cookies smaller?
You sure could 🙂
These are so cute!
Thanks,
Love your recipes, how do you color the coconut for your Easter sugar cookies
I just add some green food coloring to the coconut 🙂 Enjoy!
Please include the amount of cookies that the recipe makes.
It makes 12 cookies 🙂
Those look so delicious and are adorable! Cookies are totally my weakness 🙂
Love the spring colors! Looks delicious!