DESSERT RECIPES

Soft Bird's Nest Sugar Cookies

Updated

Big, soft vanilla sugar cookies spread with sweet icing, sprinkled with colored coconut "nests" and topped with little chocolate eggs. A fun Easter cookie that kids can decorate themselves.

Prep
45 min
Cook
36 min
Total
3 hr
Yield
About 24 large cookies
Illustration of Soft Bird's Nest Sugar Cookies

These Easter cookies start with thick, tender vanilla sugar cookies baked just until set so they stay soft. Once cool, each one gets a layer of simple vanilla icing, a handful of tinted shredded coconut for the nest, and a few candy-coated chocolate eggs nestled on top.

A spring favorite from the KitchenSimplicity archive, they are an ideal baking project for little helpers: there is no piping involved, and the cookies look cheerful whichever colors the decorators pick. Make them for an Easter brunch, a spring party or an afternoon of baking with the kids.

Tips

  • The icing recipe is generous; leftovers keep covered in the refrigerator for about a week and are handy for cupcakes or graham crackers.
  • Store decorated cookies in a single layer in a covered container at room temperature for up to 3 days.
  • The dough can be made a day ahead and kept covered in the refrigerator; let it sit at room temperature for about 15 minutes if it is too firm to scoop.
  • If using gel coloring, you may need a few extra drops of water so it coats the coconut evenly.

Soft Bird's Nest Sugar Cookies

Prep
45 min
Cook
36 min
Total
3 hr
Yield
About 24 large cookies

Ingredients

  • For the cookies:
  • 1 1/2 cups (340 g) unsalted butter, at room temperature
  • 1 1/2 cups (300 g) granulated sugar
  • 3 large eggs
  • 5 teaspoons vanilla extract
  • 4 1/2 cups (565 g) all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • For the icing:
  • 5 cups (600 g) powdered sugar, sifted
  • 1/3 cup (75 g) unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 7 tablespoons milk
  • For decorating:
  • 1 cup (about 85 g) sweetened shredded coconut
  • Liquid or gel food coloring in 4 colors
  • 1 teaspoon water, divided
  • Candy-coated chocolate almond eggs, mini chocolate eggs or jelly beans

Steps

  1. Using a stand mixer or hand mixer, beat the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each, then mix in the vanilla.
  2. In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low, add the dry ingredients gradually and mix only until no streaks of flour remain.
  3. Cover the bowl and refrigerate the dough for 1 hour.
  4. Heat the oven to 350°F and line baking sheets with parchment paper.
  5. Scoop the dough into 1/4-cup portions, roll each into a ball and flatten it slightly with your palm. Arrange on the baking sheets 2 to 3 inches apart.
  6. Bake one sheet at a time for 10 to 12 minutes, until the cookies are set but still pale, with no browning. Let them rest on the sheet for 3 minutes, then move them to a wire rack to cool completely.
  7. While the cookies cool, tint the coconut: divide it among four zip-top bags (1/4 cup each). For each color, stir 1/4 teaspoon water with a few drops of food coloring in a small bowl, pour it into a bag, seal and shake until the coconut is evenly colored. For purple, mix about 3 drops red with 2 drops blue.
  8. Make the icing by stirring the powdered sugar, melted butter, vanilla and milk together until smooth and spreadable.
  9. Spread a generous layer of icing over each cooled cookie, sprinkle with colored coconut to make a nest, and press a few chocolate eggs into the center.

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