These Bird’s Nest Sugar Cookies are the perfect treat for Easter! Homemade sugar cookies, topped off with buttercream frosting, toasted coconut and egg candies make these cookies so cute! A great activity for the kids!
Easter is right around the corner and these Bird’s Nest Sugar Cookies are the perfect treat to add to you dessert table. They are so cute and easy to make! It’s a great activity for you to do with the kids. My little one helped me whip up a batch the other day and we had a great time making them and eating them. They are so good! My Homemade Sugar Cookies recipe is the best around! The dough is so easy to make and don’t fret, it’s also easy to roll out.
Bird’s Nest Sugar Cookies-Ingredients
- Sugar Cookies: As I mentioned, I use my Homemade Sugar Cookie Recipe for the base of these cookies. However, you can use store bought sugar cookies or bake your own with packaged sugar cookie dough.
- Buttercream Frosting: You can make your own buttercream frosting or you can use a store bought one. Your choice!
- Toasted Coconut: Within a few minutes, you can toast your own coconut! This makes up the “nest” of the cookie.
- Candy Bird’s Eggs: There are lots of bird style eggs out there. I found these Brach’s speckled jelly bird eggs at my grocery store. However, you can use jelly beans, candy coated eggs, M&M’s eggs, etc.
Instructions
If you are choosing the homemade route, then first, you will need to make the dough. The dough can be made ahead of time and placed in the refrigerator. This dough works best if it is chilled.
Homemade Sugar Cookies
- In a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening.
- Add sugar and beat until light and fluffy.
- Drop in eggs and pure vanilla extract and beat until combined.
- Add flour, baking powder and salt and beat until a dough forms.
- Gather dough into a disk, cover with wax paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees.
- Once dough is chilled, roll dough out about 1/4 inch, on a floured surface. (If dough sticks, use more flour). Use a circular cookie cutter and cut out dough. Place directly on a light colored baking sheet. If cookies are sticking, line baking sheet with parchment paper.
- Bake cookies for 8-10 minutes or until edges are just starting to turn brown. (For softer cookies bake 8 minutes, for crunchier cookies bake 9-10 minutes).
- Move cookies to a wire rack and cool completely.
Buttercream Frosting
- Use a hand mixer and beat butter until creamy.
- Add powdered sugar, milk and pure vanilla extract. Beat until creamy.
Toasted Coconut
- Spread out coconut on a baking sheet.
- Place coconut under the broiler for about 5-10 minutes. Keep a close eye on it as it will burn quickly. Stir frequently, tossing coconut. Once desired color is reached, (I like mine lightly golden brown) remove and let cool.
Assembly
- Frost the sugar cookies with a thick layer of buttercream frosting.
- Sprinkle on toasted coconut.
- Add three bird eggs to the top.
- Let dry.
- Serve and enjoy!
How to store Bird’s Nest Sugar Cookies
My kids gobble these cookies up in less than 24 hours! However, if you have any left, store cookies in an airtight container, in the refrigerator for up to 3 days. Remove and let sit for about 10 minutes before eating.
Can I freeze these Bird’s Nest Sugar Cookies?
Yes! You can freeze these sugar cookies without the frosting and toppings for up to 3 months. Take out cookies, bring to room temperature, frost, top with toasted coconut and bird’s eggs. Serve and enjoy!
A great Easter activity to do with the kids!
Make these cookies with your kids! It will keep them busy while you create lasting memories! In addition to being a fun activity, these cookies are so delicious! What’s better than a homemade sugar cookie, topped off with thick and rich buttercream frosting, toasted coconut and some festive bird’s eggs?
For other easy recipes that you can do with your kids try:
White Chocolate Covered Pretzels
Quick Chocolate Covered Strawberries
Frankenstein Rice Krispie Treats
Bird’s Nest Sugar Cookies
Equipment
- Stand mixer with paddle attachment or hand mixer
- Mixing Bowl
- Baking Sheets
- Wire racks
Ingredients
Homemade Sugar Cookies
- 1/2 cup butter softened
- 1/4 cup vegetable shortening
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 tsp pure vanilla extract
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 tsp salt
Buttercream Frosting
- 1/2 cup butter softened
- 2 cups powdered sugar
- 3 tbsp milk
- 1 tsp pure vanilla extract
Toasted Coconut and Eggs
- 2 cups sweetened coconut
- 1 bag bird's eggs
Instructions
Homemade Sugar Cookies
- In a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening.
- Add sugar and beat until light and fluffy.
- Drop in eggs and pure vanilla extract and beat until combined.
- Add flour, baking powder and salt and beat until a dough forms.
- Gather dough into a disk, cover with wax paper and refrigerate for 2 hours.
- Preheat oven to 375 degrees.
- Once dough is chilled, roll dough out about 1/4 inch, on a floured surface. Use a circular cookie cutter and cut out dough. Place directly on a light colored baking sheet. If cookies are sticking, line with parchment paper.
- Bake cookies for 8-10 minutes or until edges are just starting to turn brown. (For softer cookies bake 8 minutes, for crunchier cookies bake 9-10 minutes).
- Move cookies to a wire rack and cool completely.
Buttercream Frosting
- Use a hand mixer and beat butter until creamy.
- Add powdered sugar, milk and pure vanilla extract. Beat until creamy.
Toasted Coconut
- Spread out coconut on a baking sheet.
- Place coconut under the broiler for about 5-10 minutes. Keep a close eye on it as it will burn quickly. Stir frequently, tossing coconut. Once desired color is reached, remove and let cool.
Assembly
- Frost the sugar cookies with a thick layer of buttercream frosting.
- Sprinkle on toasted coconut.
- Add three bird eggs to the top.
- Let dry.
- Serve and enjoy!
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