Easter Cookies Recipe

Featured in Sweet treats for any occasion.

Transform simple sugar cookies into charming Easter bird's nests with this festive recipe. These adorable cookies feature a buttery cookie base topped with a ring of smooth vanilla buttercream that serves as the foundation for the nest. Toasted coconut flakes create the nest-like appearance, while chocolate eggs with hand-painted speckles complete the springtime look. While the recipe requires a bit of time for chilling and decorating, the impressive results are well worth the effort for Easter gatherings, spring celebrations, or as a sweet afternoon project with kids.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Mon, 03 Mar 2025 07:03:44 GMT
A plate of cookies with chocolate and white frosting. pin it
A plate of cookies with chocolate and white frosting. | myhomemaderecipe.com

These Easter Bird's Nest Cookies transform simple ingredients into a charming spring treat that captures the essence of the season. With their toasty coconut nests cradling speckled chocolate eggs, they bring a touch of whimsy to any Easter celebration. I've been making variations of these cookies for years, and they never fail to delight guests of all ages with both their appearance and flavor.

Last spring, I brought these to a family gathering where my young nieces and nephews helped with the decorating. Their concentration while carefully placing the speckled eggs into each nest was priceless, and several relatives asked for the recipe before the day was over. Even my brother, who typically avoids sweets, couldn't resist these charming cookies.

Essential Ingredients and Selection Tips

  • Butter: Use unsalted butter at room temperature for both the cookies and buttercream. High-quality European-style butter enhances the richness.
  • Coconut Flakes: Select unsweetened coconut flakes rather than shredded coconut for a more realistic nest appearance.
  • Chocolate Eggs: Mini candy-coated chocolate eggs like Cadbury Mini Eggs or malted milk eggs create the most balanced look.
A stack of cookies with white frosting and colored sprinkles. pin it
A stack of cookies with white frosting and colored sprinkles. | myhomemaderecipe.com

Detailed Cooking Instructions

Prepare the Cookie Dough:
Sift together 2½ cups all-purpose flour, ½ teaspoon salt, and 2 tablespoons cornstarch. In a separate bowl, cream 1 cup unsalted butter and 1 cup granulated sugar for 3-4 minutes until light and fluffy. Add 2 eggs, one at a time, mixing well. Gradually add dry ingredients on low speed, then mix in 2 teaspoons vanilla extract until just combined.
Chill for Best Results:
Divide dough into two disks, wrap tightly in plastic, and chill for at least 1 hour.
Roll and Cut:
Preheat oven to 375°F. Roll dough to ½ inch thickness and cut into 2½-inch rounds. Chill cutouts for 10-15 minutes before baking.
Bake Until Just Set:
Bake cookies for 10-12 minutes until lightly golden. Let cool completely before decorating.
Make the Buttercream:
Beat 1 cup unsalted butter until creamy. Gradually add 4 cups sifted confectioners' sugar, followed by 2-3 tablespoons heavy cream and 2 teaspoons vanilla extract. Beat until fluffy.
Toast the Coconut:
Spread 2 cups of coconut flakes on a baking sheet. Toast at 325°F for 5-7 minutes, stirring halfway through, until golden.
Speckle the Chocolate Eggs:
Mix 1 teaspoon cocoa powder with 1 teaspoon vanilla extract. Use a stiff brush to flick speckles onto eggs, allowing them to dry completely.
Assemble the Cookies:
Pipe a buttercream ring around each cookie. Press toasted coconut onto the frosting, then place 2-3 speckled chocolate eggs in the center.

The Science of Cookie Texture

The combination of cornstarch and properly creamed butter creates a tender, melt-in-your-mouth cookie. Too much cornstarch makes them fragile, while too little results in a firmer texture. This balance ensures the perfect base for the nests.

Flavor Enhancement Opportunities

For an extra depth of flavor, try adding ¼ teaspoon almond extract to the cookie dough or the seeds of one vanilla bean to the buttercream. For adult versions, a tablespoon of coconut rum in the frosting adds a sophisticated touch.

Make-Ahead Strategies

Break up the process for stress-free preparation. The dough can be made and refrigerated up to 3 days in advance. The baked cookies freeze well for 6 weeks, and even the buttercream can be prepped 2 days ahead and re-whipped before using.

Presentation Variations

For baby showers, tint the coconut pink or blue. For garden parties, use edible flowers instead of chocolate eggs. Last Mother’s Day, I shaped the buttercream into a floral wreath and used sugared flowers for a delicate touch.

Storage Solutions

Store cookies in a single layer at room temperature for up to 3 days. If stacking, separate with parchment paper. Avoid refrigeration as condensation can soften the coconut. Freeze undecorated cookies for longer storage.

These Easter nest cookies have been a cherished family tradition for generations. From my grandmother’s kitchen to my own, they have graced countless holiday tables, bringing warmth and joy with every bite. Food traditions like these remind us that the best recipes are the ones made with love and shared with family.

A plate of cookies with chocolate and white frosting. pin it
A plate of cookies with chocolate and white frosting. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I make these cookies ahead of time?
Yes, you can make the cookies up to 5 days ahead and store them in a cool, dry place, or freeze them for longer storage.
→ How do I prevent the coconut from burning when toasting?
Remove the coconut halfway through baking and toss it around as the edges can burn quickly. Watch it closely as it toasts.
→ Can I use pre-made cookie dough to save time?
Yes, you can use store-bought sugar cookie dough as a time-saving alternative for the cookie base.
→ What's the best way to create the speckled egg effect?
Mix cocoa powder with vanilla extract and use a small paintbrush to flick the mixture onto the chocolate eggs for a natural speckled appearance.
→ Can I use different colored buttercream for variety?
Absolutely! Try pastel colors like light blue, pink, or yellow to create different colored nests for a colorful Easter display.

Easter Cookies Recipe

Create these charming bird's nest Easter cookies featuring vanilla buttercream frosting topped with toasted coconut and chocolate speckled eggs.

Prep Time
60 Minutes
Cook Time
12 Minutes
Total Time
72 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24 cookies)

Dietary: Vegetarian

Ingredients

→ For the Coconut Flakes

01 5 oz sweetened coconut flakes

→ For the Cookies

02 4 cups (500g) all-purpose flour
03 ¾ tsp salt
04 ½ cup (60g) cornstarch
05 2 sticks (230g) butter, room temp
06 1 cup (240g) sugar
07 2 eggs
08 1 tsp vanilla extract

→ For the Buttercream

09 1 ½ sticks (200g) unsalted butter, room temp
10 ½ bag (350g) confectioner's sugar
11 1 tsp vanilla extract
12 1 tbsp heavy cream

→ For the Chocolate Speckle

13 1 tbsp cocoa powder (nice quality)
14 1 tbsp vanilla extract
15 1 bag chocolate eggs

Instructions

Step 01

Preheat oven to 325F. Spread out coconut on a baking sheet. Bake for about 5-10 minutes, removing halfway through to toss as edges can burn quickly.

Step 02

Increase oven temp to 375F. Sift flour, salt, cornstarch into a medium bowl and whisk together.

Step 03

In a standing mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy. Scrape down the bowl before adding eggs. Add eggs and mix until combined. Add dry ingredients to the wet and mix on low until just combined. Drizzle in vanilla.

Step 04

Transfer dough to parchment paper. Roll into a disk and chill for about 1 hour.

Step 05

Press to flatten and roll between 2 pieces of parchment paper to ½ inch thickness. Use 2.5 inch circle cookie cutters and place cookies onto a baking sheet with a silpat.

Step 06

Bake for 12 minutes. Let cool completely before decorating.

Step 07

In a standing mixer fitted with a paddle attachment, cream butter and confectioners sugar together. Add cream and vanilla. Transfer to a piping bag and snip off the tip.

Step 08

Mix cocoa powder and vanilla in a bowl. Using a paint brush, splatter chocolate eggs with mixture to create a speckled, robin's egg look.

Step 09

Pipe a ring of buttercream on each cooled cookie. Press on toasted coconut to create a nest look. Add speckled eggs to the nest.

Notes

  1. Rolling the dough between layers of plastic wrap makes handling and storing easier
  2. Make sure to toss coconut halfway through toasting as edges burn quickly
  3. Let cookies cool at least 5 minutes before moving to a cooling rack
  4. Cookies must be completely cooled before frosting
  5. Add confectioner's sugar gradually to avoid mess
  6. Can be stored in a cool dry place for up to 5 days or frozen

Tools You'll Need

  • Standing mixer with paddle attachment
  • Baking sheets
  • Silpat or parchment paper
  • 2.5 inch circle cookie cutter
  • Piping bag
  • Small paintbrush
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, heavy cream)
  • Eggs
  • Wheat/Gluten
  • Coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 240
  • Total Fat: 8 g
  • Total Carbohydrate: 30 g
  • Protein: 2 g