Easter Cookies

sugar cookie with robins egg frosting, birds nest and chocolate eggs

5 from 4 votes

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!

Prep Time40

Cook Time30

Course: Dessert

Cuisine: amercian

Keyword: easter cookies, easter sugar cookies

Servings: 1/2 cookie servings (makes 12 large cookies)

Author: Karli Bitner

Ingredients

Sugar Cookie

1 1/2 cups salted butter softened
1 1/2 cups granulated sugar
3 eggs
1/4 cup canola oil
3 tsp vanilla extract
4 1/2 cups all purpose flour
3 tsp baking powder

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

Toppings

2 tsp cocoa powder
1 tsp vanilla extract
36 Cadbury Mini Eggs

Instructions

Sugar Cookies

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.

Toasted Coconut

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!

Nutrition