Description
Delightful Easter cookies combine rich chocolate and festive sprinkles for a memorable celebration. Colorful treats bring joy to family gatherings and create sweet memories you will cherish.
Ingredients
Scale
Main Ingredients:
- 4 cups (500g/17.6 ounces) all-purpose flour
- 2 sticks (230g/8.1 ounces) butter, room temperature
- 1 cup (240g/8.5 ounces) sugar
- 2 eggs
Decorative and Binding Ingredients:
- 5 ounces sweetened coconut flakes
- 1/2 cup (60g/2.1 ounces) cornstarch
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
Frosting and Finishing Ingredients:
- 1 1/2 sticks (200g/7 ounces) unsalted butter, room temperature
- 1/2 bag (350g/12.3 ounces) confectioner’s sugar
- 1 tablespoon heavy cream
- 1 tablespoon cocoa powder
- 1 bag chocolate eggs
Instructions
- Toast coconut in a preheated 325F oven for 5-10 minutes, stirring midway to prevent burning, ensuring even golden coloration.
- Raise oven temperature to 375F. Combine flour, salt, and cornstarch in a medium bowl, whisking thoroughly to eliminate lumps.
- Utilize a stand mixer with paddle attachment to cream butter and sugar until light and fluffy. Incorporate eggs gradually, mixing until smooth. Slowly add dry ingredients on low speed, blending just until combined. Introduce vanilla for enhanced flavor.
- Shape dough into a disk on parchment paper, then refrigerate for approximately 1 hour to firm up.
- Roll chilled dough between parchment sheets to achieve 1/2 inch thickness. Cut using 2.5 inch circular cookie cutters, transferring shapes onto a silicone-lined baking sheet.
- Bake cookies at 375F for 12 minutes until edges are lightly golden. Allow complete cooling before decoration.
- Prepare buttercream by whipping butter and confectioners sugar in stand mixer. Blend in cream and vanilla until smooth. Transfer to piping bag.
- Create speckled egg effect by mixing cocoa powder and vanilla. Use a paintbrush to splatter chocolate eggs, mimicking natural robin’s egg patterns.
- Pipe buttercream ring around cookie edges. Sprinkle toasted coconut to simulate nest texture. Delicately place speckled eggs in coconut center.
Notes
- Toast coconut carefully to prevent burning, stirring midway through baking for even golden color.
- Use room temperature butter and eggs for smoother, more consistent cookie dough that blends easily.
- Chill dough thoroughly to prevent spreading and maintain crisp cookie shapes during baking.
- For gluten-free option, swap wheat flour with almond or coconut flour, adjusting liquid ratios slightly.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 250
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg