Easter Sugar Cookies
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5.0
36 reviews
Excellent
Easter Sugar Cookies
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Shaped like a bird's nest, these deliciously adorable Easter sugar cookies are perfect for all things spring!
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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
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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.
Notes
- Recipe Tips
- 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.
- 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.
Nutrition Information
Show Details
Calories
439kcal
(22%)
Carbohydrates
61g
(20%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
54mg
(18%)
Sodium
191mg
(8%)
Potassium
108mg
(3%)
Sugar
41g
(82%)
Vitamin A
495IU
(10%)
Calcium
40mg
(4%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 54mg | 18% |
| Sodium | 191mg | 8% |
| Potassium | 108mg | 2% |
| Sugar | 41g | 82% |
| Vitamin A | 495IU | 10% |
| Calcium | 40mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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