A perfectly thick and chewy sugar cookie topped with robin’s egg blue frosting and a coconut and candy birds nest. These simple cookies will have you filled with spring fever in no time!
Easter Cookie Idea
You know that feeling when birds chirping wake you up in the morning for the first time that year.. meaning spring is finally around the corner? Well these cookies, they are the same as that feeling. 😉
These Easter Cookies are EVERYTHING. Thick and chewy sugar cookies topped are topped with a ridiculously good robin’s egg blue buttercream colored complete with speckles! Don’t get scared off by that step, it is super easy and really makes these cookies look like an egg!
To top of these delightful cookies we have a coconut nests filled with Cadbury Eggs. Everything about these bad boys will have you singing Here Comes The Sun!
Ingredients needed to make Easter Sugar Cookies
For the Cookies Base
- Softened Butter- I use salted butter because that is what I always have on hand. You could use unsalted if that is what you have, but you will want to add a pinch of salt to the recipe.
- Sugar– Just granulated sugar in this recipe because it is a sugar cookie base.
- Vanilla Extract
- Canola Oil- Just a bit of oil in the cookie dough will give you a fantastic crisp little edge almost like shortbread!
- Flour- All purpose flour will work great in this recipe.
- Baking Powder
For the Icing
- Softened Butter
- Powdered Sugar
- Vanilla Extract– you could definitely substitute this with your favorite extract- almond, coconut, cake batter.. you name it!
- Food Coloring– We will use blue, green and yellow to achieve the perfect deep robins egg blue.
For the Decoration
- Cocoa Powder– the cocoa powder is mixed with the vanilla extract to make the speckles on the frosting.
- Vanilla Extract
- Toasted Coconut– Don’t worry, I’ll teach you how to toast it! So just grab a bag of sweetened shredded coconut.
- Cadbury Mini Eggs– I think Cadbury eggs are the queen of all chocolate eggs, but just use your favorite brand.
How to Make Easter Sugar Cookies
Start by preheating the oven to 350 degrees. While the oven is preheating begin the cookie dough by creaming together the butter and sugar until light and fluffy. Scrape the sides of the bowl and add the eggs, oil and vanilla extract and beat again until it is mixed well.
Scrape the sides again and add the flour and baking powder. Mix again until thoroughly combined. Scoop out 1/3 cup of dough and roll it into a ball and flatten them slightly with your hands. Repeat with the remaining dough and arrange 6 cookies per pan.
The cookies will spread slightly as they bake, so make sure to leave room in between the cookies on the pan. I usually only put 6 cookies per pan.
Bake at 350 degrees for 11-14 minutes. It is so important to not over bake these cookies! Over baking will cause your cookies to dry out, and we want a soft and chewy texture. The cookies shouldn’t brown at all. You will know they are ready when they have spread and are puffed up in the center. They shouldn’t look wet, but may still shine from the oil in there recipe.
When the cookies are done remove them from the oven and allow them to cool completely on the pan.
How to Toast Coconut in the Oven
While the cookies are cooling, toast the coconut by spreading out the coconut on parchment paper or a silicone mat and pop it in the oven for 15-20 minutes, stirring every 5 minutes.
The coconut is done toasting when the coconut has turned a golden brown. Watch it carefully, it can go from toasted perfectly to burnt rather fast.
Making the frosting and decorating the Easter Cookies
Now make the frosting by whipping the butter until light and smooth. Slowly add the powdered sugar, and vanilla extract until smooth and creamy. Then add the food coloring and mix again until the color is fully incorporated.
When the frosting is your desired color, spread evenly over your cookies and set them aside for decorating.
In a small bowl mix the cocoa and vanilla extract together. Using a clean toothbrush or paintbrush dip the bristles into the liquid, and using your finger, flick the bristles so that the brown liquid splatters on the tops of your cookies. (Any good child of the 80’s or 90’s should know this technique, but feel free to practice on a paper towel if needed.)
Add 2 tbsp of toasted coconut to the top of the cookie, shaping it like a nest and add 2 or 3 Cadbury eggs to each nest. You can also add more speckles to Cadbury eggs, but it’s totally optional.
Serve warm or chilled.
Can I make these cookies smaller?
Definitely! While I am kind of obsessed with giant, bakery style cookies, I totally get that isn’t for everyone. Just roll the cookie dough smaller, you’ll bake at the same temp but bake for a shorter time. I’d start around 9-11 minutes. Keep an eye on them though!
Can I half this recipe?
Yes, I do this often, actually. There is only one tricky ingredient- eggs. You’ll need 1 1/2 eggs. To measure out 1/2 of an egg, I whisk the egg in a liquid measuring cup and then just measure out half, this is usually 1/8 of a cup.
More Easter Desserts
Toasted Coconut 'birds nest'
- 1 1/2 cups sweetened coconut flakes
Robins Egg Frosting
- 3/4 cup salted butter softened
- 4 1/2 cups powdered sugar
- milk to thin
- 3 tsp vanilla extract
- 6 drops green food coloring
- 3 drops blue food coloring
- 3 drops yellow food coloring
- 2 tsp cocoa powder
- 1 tsp vanilla extract
- 36 Cadbury Mini Eggs
- Preheat the oven to 350°.
- In the bowl of a stand mixer cream together the butter and sugar until light and fluffy.
- Scrape the sides of the bowl and add the eggs, vanilla and oil. Mix until combined.
- Lastly, add in the flour and baking powder. Mix until the dough forms. The dough will be soft.
- Scoop your dough out into generous 1/3 cup portions. Roll the cookie dough into a ball and then flatten the cookie dough slightly. Repeat with the remaining dough, arrange on pan.
- Bake at 350° for 11-14 minutes. The cookies will spread slightly and the centers will puff up when they are ready to be taken out of the oven. They should not turn brown.
- Allow the cookies to cool on the pan.
- Toast the coconut in the oven while the cookies are cooling. Spread the coconut onto parchment paper or a silicone baking mat.
- Bake in the oven for 15-20 minutes. Stir the coconut around on the pan every 5 minutes to ensure even toasting.
- When the coconut is all toasted, remove from oven and allow the coconut to cool on the pan.
Robins Egg Frosting
- Now, make the frosting. Make the frosting, by whipping the butter until smooth.
- Add the powdered sugar, one cup at a time, adding a little bit of milk after each cup of powdered sugar to keep the consistency like a thick frosting.
- Mix in the vanilla extract.
- Add the drops of food coloring to achieve the robins egg blue. This is the ratio I used, but all food coloring brands are a little different so your color might not be exactly like mine.
- Once the frosting is your desired color, divide the frosting among the cookies and spread to cover the top of the cookie.
Splatter + Assembling the Toppings
- In a small bowl, combine the cocoa powder and vanilla extract.
- Use a clean toothbrush or clean paintbrush, dip it into the liquid and then use your finger to flick and splatter the dark liquid onto the top of the frosting. You can practice on a paper towel before going for the cookies.
- Splatter the dark liquid onto the frosting to create the robins egg look.
- Top the frosting with about 2 tbsp of toasted coconut and then press 2-3 Cadbury eggs into the 'nest'.
- You can splatter onto the cadbury eggs, if you'd like, too. That is optional.
- Serve warm or chilled!