Spring is the perfect time for playful baking.
These Sugar Cookie Easter Egg Nests are cute, quick, and crowd-pleasing.
They’re great for kids, potlucks, or an easy holiday treat.
They use ready-made dough so you can focus on shaping and decorating.
If you need to check small print about cookies while you bake, my cookie policy covers storage and safety in one quick read.
Why You’ll Love This Sugar Cookie Easter Egg Nests
- Fast: uses premade Pillsbury dough so prep is under 20 minutes.
- Kid-friendly: simple shaping and candy decorating.
- Crowd-pleasing: familiar sugar-cookie flavor with a festive look.
- Versatile: swap candies or frosting color easily.
- Visual: makes a charming centerpiece for Easter brunch.
- Reliable: minimal technique means consistent results.
These nests have a buttery, classic sugar-cookie base with a soft, slightly chewy edge and a tender, cupped center to hold creamy frosting and three candies. The frosting is rich and buttery, offsetting the sweet candy eggs, while the cookie cup offers a satisfying contrast between crisp rim and soft interior.
"Perfect for our family Easter brunch — easy, adorable, and the frosting was unbeatable. My kids loved making them!" — 5★ reader
Key Ingredients for Sugar Cookie Easter Egg Nests
Pillsbury Sugar Cookie Dough – 16 oz
This premade dough is the backbone of the recipe. It guarantees consistent texture and reduces handling that can overwork dough. If you substitute with homemade dough, aim for a recipe that yields a soft, not overly sticky, dough to maintain the cup shape.
Salted butter – 1 cup
Butter is critical for richness in the frosting and adds mouthfeel. Use the real thing — not margarine — for flavor and structure. If using unsalted, add a pinch of table salt to balance sweetness.
Powdered sugar – 3 cups
Powdered sugar creates a silky, pipe-able frosting with minimal grittiness. Sifting helps prevent lumps. If you use granulated sugar, the texture will be grainy and the frosting won’t pipe cleanly.
Hershey’s Egg Candies – 18 oz
These provide classic Easter color and a nostalgic crunch. Choose an 18 oz bag for perfect coverage and three-per-nest styling. Substitute with mini chocolates or jelly beans for different textures and flavors.
Full Ingredient List for Sugar Cookie Easter Egg Nests
- Pillsbury Sugar Cookie Dough – 16 oz
- Salted butter – 1 cup (softened for frosting)
- Powdered sugar – 3 cups
- Heavy whipping cream – 2 tablespoons
- Vanilla extract – 1 teaspoon
- Hershey’s Egg Candies – 18 oz
Step-by-Step Instructions for Sugar Cookie Easter Egg Nests
Step 1: Preheat and prepare the pan
Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with cooking spray so cookies release easily.
Pro Tip: The pan should look glossy with spray, not beaded; the spray sheen tells you it’s evenly coated.
Step 2: Place cookie dough into wells
Separate the premade Pillsbury cookie dough into 12 sections and place one dough portion into each muffin well. Press lightly so each piece sits centered.
Pro Tip: Each dough ball should fill the bottom but not reach the rim — you want room for the cookie to spread slightly.
Step 3: Bake the cookie cups
Cook the cookie cups for 10–14 minutes until the tops are very lightly browned. Watch carefully to avoid over-browning; the centers should still look slightly soft.
Pro Tip: Visual cue — the edges will be a light golden color while the center remains pale and springy.
Step 4: Form the nests
Immediately after baking, use a shot glass to lightly and slowly press the center of each warm cookie down to form a basket. Work gently and rotate the shot glass; the heat makes the dough pliable.
Pro Tip: The center should indent without cracking; it will hold its shape once cooled.
Step 5: Cool the cookies
Let the cookies cool in the pan for 10 minutes, then remove them to a cooling rack to finish chilling. Cooling stabilizes the cups so frosting doesn’t melt.
Pro Tip: The cookie cup should feel set to the touch and slightly firm around the rim before you pipe frosting.
Step 6: Make the frosting
Beat the softened salted butter for 2 minutes until fluffy. Gradually add powdered sugar on low speed, then increase to medium until combined. Mix in vanilla and heavy cream until you reach a smooth, pipe-able consistency.
Pro Tip: Visual cue — frosting should be smooth and glossy, not dry or crumbly; it should hold soft peaks when lifted.
Step 7: Assemble the nests
Pipe the frosting into each cookie cup indentation using a piping bag or spoon the frosting into the cups. Top each frosted nest with three Hershey’s egg candies.
Pro Tip: A well-filled nest will show frosting slightly domed but not overflowing; the candies should sit nestled and stable.
Pro Tip: If you want more detail on kitchen practices before you begin, check this concise cookie policy for safety and storage suggestions.
Expert Tips for Sugar Cookie Easter Egg Nests
- Temperature tip: Use room-temperature butter for frosting so it emulsifies properly and stays pipe-able without adding extra cream.
- Baking tip: Ovens vary; check cookies at 10 minutes and adjust based on light browning.
- Texture troubleshooting: If cups collapse, they likely overbaked; shorten baking time by 1–2 minutes next batch.
- Frosting thinness: If frosting is too thin, add 1/4 cup powdered sugar at a time until it holds shape.
- Equipment tip: A standard shot glass creates the best rounded indentation; a small metal measuring spoon can work in a pinch.
- Common mistake: Over-pressing the center creates cracks; press slowly and stop when you feel resistance.
- Visual check: Frosting should not melt into the cookie cup — if it does, the cookie was still warm. Chill cookies briefly before frosting.
- Make-ahead tip: Bake cups a day in advance and store airtight; frost and top on the day of serving.
You can also consult this handy cookie policy for more on timing and food safety.
Storage & Freezing for Sugar Cookie Easter Egg Nests
Fridge storage: Store finished nests in an airtight container in the refrigerator for up to 4 days. Arrange in a single layer or use parchment between layers to protect frosting.
Freezer storage: Freeze unfrosted cookie cups in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge before frosting.
Thawing: Thaw frozen cookie cups in the refrigerator overnight. Bring to room temperature for 20–30 minutes before piping frosting.
Reheating: If you prefer warm cups, gently reheat an unfrosted cup in a 300°F oven for 3–4 minutes. Avoid reheating after frosting as the buttercream will soften.
For quick reference and safety reminders, review our short cookie policy before freezing or serving to guests.
Variations & Substitutions for Sugar Cookie Easter Egg Nests
Chocolate chip twist: Use chocolate chip cookie dough instead of sugar cookie dough and top with mini chocolate eggs. The nests will be richer and have extra chocolate texture.
No-butter frosting: Substitute half the butter with cream cheese for a tangier frosting. The frosting will be slightly tangy and less sweet, pairing well with very sweet candies.
Colorful frosting: Add a few drops of gel food coloring to the buttercream for pastel nests. Gel keeps the frosting consistency stable while producing vivid color.
Different fillings: Replace Hershey’s eggs with jelly beans, mini peanut butter cups, or M&M’s for varied textures and flavors. Each swap changes the chew/crunch balance and visual appeal.
Frequently Asked Questions About Sugar Cookie Easter Egg Nests
Q: Can I use homemade sugar cookie dough instead of Pillsbury?
A: Yes. Use a soft sugar cookie dough that spreads slightly but retains shape. Roll dough into equal portions and watch baking time, since homemade dough can brown faster. Chill dough briefly if it’s too loose before shaping into the muffin tin.
Q: How do I stop the cookie cups from cracking when pressing the center?
A: Press while the cookies are warm but not piping hot. Use a smooth, round tool (shot glass) and apply gentle, even pressure. If the cookie feels fragile, let it cool 1–2 minutes so it firms slightly before pressing.
Q: Can I make the frosting ahead of time?
A: Yes, make frosting up to 3 days ahead and store in an airtight container in the fridge. Bring to room temperature and re-whip for 30–60 seconds before piping to restore lightness.
Q: What if my frosting is too stiff or too runny?
A: Too stiff — add 1 teaspoon of heavy cream at a time and rebeat until pipe-able. Too runny — add powdered sugar 1/4 cup at a time until it thickens. Always adjust gradually to avoid overshooting consistency.
Q: Can these be frozen after assembly?
A: Frozen after assembly is not ideal because the candy and frosting texture can change. Instead, freeze the plain cookie cups and assemble after thawing for best results.
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Final Thoughts on Sugar Cookie Easter Egg Nests
These Sugar Cookie Easter Egg Nests are an easy, festive treat that combines minimal effort with maximum charm. Leave a star rating in the recipe card below and pin this idea to your Easter board.
For more inspiration and similar recipes, see this adorable take at the Lovely Little Kitchen version, a different spin at Seeded At The Table’s Easter Nest Sugar Cookies, and another helpful tutorial at Yummy Healthy Easy’s sugar cookie cups.
Sugar Cookie Easter Egg Nests
Ingredients
Method
- Preheat the oven to 350°F. Liberally spray a 12-cup muffin tin with cooking spray.
- Separate the dough into 12 sections and place one portion in each muffin well, pressing lightly.
- Bake the cookie cups for 10-14 minutes until lightly browned. Check carefully to avoid over-browning.
- Immediately after baking, press the center of each warm cookie down with a shot glass to form a nest.
- Let the cookies cool in the pan for 10 minutes, then transfer to a cooling rack.
- Beat the softened butter for 2 minutes until fluffy. Gradually add powdered sugar and mix in vanilla and heavy cream.
- Pipe frosting into each cookie cup and top with three Hershey’s egg candies.