Easter Cookies
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5.0
18 reviews
Excellent
Easter Cookies
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The cutest bird's nest Easter cookies made with a simple cookie topped with vanilla buttercream, toasted coconut and chocolate flecked eggs.
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Ingredients
For the Coconut Flakes:
- 5 oz coconut flakes sweetened
For the Cookies:
- 4 cups all-purpose flour 500g
- ¾ tsp salt
- ½ cup cornstarch 60g
- 2 sticks butter 230g, room temp
- 1 cup sugar 240g
- 2 eggs
- 1 tsp vanilla extract
For the Buttercream:
- 1 ½ sticks butter 200g, unsalted, room temp
- ½ bag confectioner’s sugar 350g
- 1 tsp vanilla extract
- 1 tbsp heavy cream
For the Chocolate Speckle:
- 1 tbsp cocoa powder nice quality
- 1 tbsp vanilla extract
- 1 bag chocolate eggs
Instructions
For the Coconut Flakes:
- Preheat oven to 325F.
- Spread out coconut on a baking sheet.
- Bake for about 5 -10 min.
For the Cookies:
- Increase oven temp to 375F.
- Sift flour, salt, cornstarch into a medium bowl. Give it a whisk.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy.
- Scrape down the bowl before adding eggs.
- Add eggs. Mix until combined.
- Add dry ingredients to the wet.
- Mix on low with a paddle attachment until just combined. Drizzle in vanilla.
- Transfer dough to parchment paper.
- Roll into a disk.
- Chill for about 1 hour.
- Press to flatten and roll between 2 pieces of parchment paper.
- Roll dough to ½ inch.
- Use 2.5 inch circle cookie cutters.
- Place cookies onto a baking sheet with a silpat.
- Bake for 12 min.
- Let cool before decorating.
For the Buttercream:
- In a standing mixer fitted with a paddle attachment, cream butter and confectioners sugar together. Add a cream and vanilla.
- Transfer to a piping bag.
- Snip off the tip.
For the Speckles:
- Mix cocoa powder and vanilla in a bowl.
- Using a paint brush, splatter chocolate eggs with mixture to create a speckled, robin’s egg look.
For the Assembly:
- Pipe a ring of buttercream on each cookie.
- Press on toasted coconut to create a nest look.
- Add speckled eggs to the nest.
Notes
- Rolling the dough out between layers of plastic wrap makes moving it around, as well as storing it in the fridge or freezer, much easier.
- When you toast the coconut make sure to remove it half-way through baking and toss it around as the edges will burn quickly.
- Make sure to let the cookies cool for at least 5 minutes to set before moving to a cooling rack to cool completely
- The cookies need to be cooled completely before frosting
- For making buttercream your butter needs to be at room temperature and soften to avoid lumps
- Make sure to add the confectioner's sugar gradually when making the buttercream to avoid making a mess
- You can store the cookies in a cool dry place for up to 5 days or can be frozen
Nutrition Information
Show Details
Serving
1cookie
Calories
240kcal
(12%)
Carbohydrates
30g
(10%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
5mg
(2%)
Sodium
110mg
(5%)
Potassium
23mg
(1%)
Sugar
22g
(44%)
Calcium
20mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 240kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 110mg | 5% |
| Potassium | 23mg | 0% |
| Sugar | 22g | 44% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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