Bird's Nest Easter Cookies

Bird’s Nest Easter Cookies are topped with a delicious buttercream frosting, toasted coconut flakes, and Cadbury mini eggs to create the cutest (and most incredible) Easter treat! Between soft, pillow-y sugar cookie and buttery shortbread cookie, these bird’s nest cookies fall somewhere right in the middle. They are easy to make, have the most wonderful texture and are pretty much heaven!

Course cookies, Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 313

Author Kim

Ingredients

COOKIES

5 1/2 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup vegetable oil or other oil
1 1/4 cup granulated sugar (plus 1/4 cup more sugar for smashing down the dough balls)
3/4 cup powdered sugar
1 teaspoon vanilla
2 eggs
2 tablespoons water

FROSTING

1 stick, 1/2 cup butter, softened
6 cups powdered sugar
1 teaspoon vanilla or coconut extract
4-5 tablespoons evaporated milk (from the can)

TOPPING

1-2 cups coconut flakes
Cadbury mini eggs

Instructions

In a bowl combine flour, cream of tartar, baking soda and salt. Whisk together and set aside.
In another bowl, with an electric mixer combine butter, oil, and sugars. Cream together. Add the eggs and water; mix well. Slowly add the dry ingredients and mix just until combined.
Form dough into golf ball sized dough balls, and lay on a cookie sheet lined with parchment paper or a silicone mat. With a small glass cup, dip the bottom of the cup in the reserved 1/4 cup sugar, then use it to smash the dough down flat.
Bake at 350ºF for 8-10 minutes, do not over cook!!! Set aside to cool.
To make frosting, whip ingredients together until frosting is light and fluffy.
To make toasted coconut, spread out 1-2 cups of coconut flakes on a baking sheet. Bake at 350ºF for 4-6 minutes. Keep an eye on them because they cook very quickly and can burn easily.
To assemble cookies, top room temperature cookies with frosting, toasted coconut, and Cadbury mini eggs.

Notes

Storage. Cookies can be stored in an airtight container, at room temperature, for 5 to 7 days.

Freezing Instructions. Baked cookies will freeze well for up to about 2 months. See post for more detailed instructions. Thaw to room temperature before adding the topping and serving.

Photos by Molly at Yes to Yolks.

The cookie recipe is for the very popular Swig Cookies. It can be found on many recipe sites.

Nutrition