Sugar Cookie Easter Egg Nests
Celebrate Easter with the cutest Easter egg nest sugar cookies! I made my sugar cookie recipe and topped it with shredded coconut, then placed one chocolate egg on top to create an adorable nest! It's the perfect balance of sweet and chocolatey, great to satisfy anyone's cravings!
PREP TIME
15 minutes
COOK TIME
12 minutes
INGREDIENTS
10
Serves: 32
Ingredients
- 1 cup1 cup1 cup Butter, Salted, softened
- 1 cup1 cup1 cup Granulated White Sugar
- 2 whole2 whole2 whole Flax Egg (1 tbsp ground flaxseed + 2.5 tbsp filtered water), (2 tbsp flax seeds + 6 tbsp warm water)
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 3.5 cups3.5 cups3.5 cups All Purpose Flour, spoon-and-level method
- 2 tsp2 tsp2 tsp Coconut Flakes, Unsweetened, topped on each cookie
- 32 whole32 whole32 whole Tony’s Chocolonely Egg-Stra Special Chocolate Eggs, Assorted, to place on each cookie
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350ºF.
- Line a large baking tray with parchment paper and set aside.
- In a small bowl, create your flax eggs by adding 2 tbsp of flax seeds and 6 tbsp of warm water. Let it set for 5 minutes.
- In a large bowl, cream butter and sugar together with a hand mixer for about 30 seconds, until creamy and no clumps remain.
- Add in flax eggs and vanilla extract, and mix for another 30 seconds until creamy.
- Add baking powder, baking soda, and salt and mix well.
- Mix in the flour a bit at a time. When it becomes difficult to mix, use a spatula to form into a ball of dough.
- Use a cookie scooper to scoop the dough (about 1.5 – 2 tbsp). Roll into your hands, then place on a parchment-lined baking tray.
- Use either a small measuring spoon, the back of a spatula or your thumb to create an indentation in your cookie.
- Sprinkle the shredded coconut into each cookie and bake for 12-13 minutes.
- Let cool for 10-15 minutes, then place one Tony’s Chocolonely Egg-Stra Special Chocolate Eggs onto each cookie.
Notes
How to store: Place in the fridge for up to one week. Chocolate egg substitution: you can use any other Easter egg chocolate of your choice.
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About This Recipe
Show nutritional information
Cookies Desserts Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 132 |
| Fat: | 5 g |
| Carbohydrates: | 17 g |
| Protein: | 2 g |
| Cholesterol: | 15 g |
| Sodium: | 87 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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