Easter Nest Cookies

My favorite recipe for sugar cookies gets dressed up just in time for Easter! I first saw this recipe on Pinterest a few weeks ago and knew I had to give them a try.

The original recipe called for using refrigerated cookie dough, but I knew they would taste even better with a homemade sugar cookie. I chose my go to sugar cookie, the Soft and Chewy Sugar Cookies from Baking Illustrated.

These cookies were so much fun to make and I bet kids would have a ball helping frost and decorate the cookies. Chewy sugar cookies topped with a delicious buttercream frosting, tinted coconut and jelly beans.

The perfect addition to your Easter table or a spring party! 😀

Easter Nest Cookies

Prep Time: 45 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 1 hour hour 3 minutes minutes

Servings: 24 cookies

No ratings yet

Review Recipe

Ingredients 

For the Cookies:

• 1 recipe for [Soft and Chewy Sugar Cookies]
• 1 cup sweetened flaked coconut
• Food coloring
• Jelly beans or candy coated mini eggs

For the Frosting:

• 1/2 cup butter, at room temperature
• 1/2 teaspoon vanilla extract
• 2 cups powdered sugar
• 3 tablespoons heavy cream

Follow Sweet Pea's Kitchen

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

Email(Required)

Name

This field is for validation purposes and should be left unchanged.

Δ

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

Instructions

• Bake cookies as directed in recipe. Click here to get the recipe! 😀
• While cookies are cooling, add coconut to a 1-quart resealable plastic bag. Add 2 to 3 drops of desired food color and shake to blend the color. It may be necessary to add 1 to 2 teaspoons water to help disperse the color evenly or additional food color until desired color is reached.
• To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.
• Once cookies have cooled completely, frost and top with jelly beans and 1 teaspoon of coconut. Allow frosting to set, then store in an air-tight container.

Author: Laura

Source: adapted from Pillsbury, cookies from Baking Illustrated