Easter Sugar Cookies

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5 from 12 votes

Easter Sugar Cookies

Shaped like a bird's nest, these deliciously adorable Easter sugar cookies are perfect for all things spring!

Prep Time10

Cook Time10

Refrigerate3

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Recipe Tips

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.

Store cookie dough, covered, in the refrigerator for 1-2 days before rolling and baking. You can also freeze it for up to 3 months. See How to Freeze Cookie Dough for tips.

Baked undecorated cookies can be stored in an airtight container for 1-2 days or frozen 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.

Fully decorated cookies 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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