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Easter Sugar Cookies

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

Prep Time
10 mins
Cook Time
10 mins
Refrigerate
3 hrs
Total Time
3 hrs 20 mins
Servings: 12
Calories: 439 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375°F. Lightly grease a cookie sheet and set aside.
  2. To make cookie dough, cream butter, cream cheese, both sugars, almond extract and egg in a large bowl or stand mixer until fluffy.
  3. In a medium bowl, combine flour, baking powder, and salt.Add dry ingredients to the creamed mixture and stir until a soft dough forms.
  4. Roll out dough on a lightly floured surface to about 1/2 inch thick (roll thinner for more crunchy sugar cookies).
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

% 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.