Easter Cookies Recipe (Print Version)
# 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:
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.
02 -
Increase oven temp to 375F. Sift flour, salt, cornstarch into a medium bowl and whisk together.
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.
04 -
Transfer dough to parchment paper. Roll into a disk and chill for about 1 hour.
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.
06 -
Bake for 12 minutes. Let cool completely before decorating.
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.
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.
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:
01 -
Rolling the dough between layers of plastic wrap makes handling and storing easier
02 -
Make sure to toss coconut halfway through toasting as edges burn quickly
03 -
Let cookies cool at least 5 minutes before moving to a cooling rack
04 -
Cookies must be completely cooled before frosting
05 -
Add confectioner's sugar gradually to avoid mess
06 -
Can be stored in a cool dry place for up to 5 days or frozen