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+ servings

Easter Egg Nest Cookies

Not only are these Easter Egg Nest Cookies tasty, they also make a great centrepiece to decorate your Easter table for snacks or desserts!
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Prep Time 40 mins
Cook Time 8 mins
Keep in refrigerator 6 hrs
Course Dessert, Snack
Cuisine American, Canadian
Servings 30 cookies
Calories 175 kcal


  • Cookie Cutter: Circle
  • Parchment paper
  • Cookie sheet
  • Rolling Pin
  • Wire rack
  • Mixer
  • Mixing bowl
  • Ziplock bag
  • Plate
  • Metal spatula
  • Toothpicks


Cookie Ingredients

  • 3 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup soft unsalted butter
  • 1 cup granulated sugar
  • 1 egg

Icing Ingredients

  • 2 egg whites
  • 1 cup powder sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla

Grass Ingredients

  • 1 1/2 cup shredded sweetened coconut
  • 5 drops of green food colouring
  • 1 bag of chocolate mini eggs


Cookie Directions

  • Cream the soft butter with the sugar until the combination is smooth and not grainy to the touch in a mixing bowl.
  • Add eggs and continue to mix.
  • Add the vanilla and continue mixing.
  • Sift the four, baking soda, and salt together.
  • Add the dry mixture to the wet mixture.
  • Continue mixing to make sure all ingredients are thoroughly blended.
  • Make the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
  • Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
  • Preheat oven to 325 degrees.
  • Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
  • Put flour out on the cutting board, rub flour on the rolling pin, and work some flour into
  • the batter. (if needed).
  • Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.
  • Line the cookie sheet with parchment paper.
  • Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
  • Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
  • Take the cookies off of the cookie sheet and put on a wire rack to cool completely.
  • (About 10 minutes).

Icing Directions

  • Combine all ingredients except the colours into a standing mixing bowl.
  • Mix on medium speed onto stiff peaks form.
  • Scoop icing into a bowl or onto a plate that has a dip and rim to it so that the icing doesn’t spill out.

Grass Directions

  • combine the coconut and food colouring in the ziplock bag and shake until coconut is dyed green
  • Add more food colouring to get the colour you want
  • Pour out the dyed coconut onto a plate

Decorating directions

  • Take cooled cookie and dip the top part face down in the icing
  • Pull the cookie up so that access icing can drip off and then dip the cookie into the coconut
  • Tilt the cookie back over and place the cookie, bottom down, onto a cookie sheet
  • Take a tooth pick and dip it into the icing and then scrap off the icing onto the cookie and then place the chocolate eggs onto the icing dot
  • Repeat process with all cookies until all done
  • Let sit for 30 minutes before enjoying!


Serving: 30cookiesCalories: 175kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 7gTrans Fat: 1gCholesterol: 22mgSodium: 84mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 197IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword Easter cookies, Easter Egg Nest cookies, sugar cookies
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