Bright, crunchy-on-the-edges sugar cookie cups filled with pillowy buttercream and topped with candy eggs are the kind of Easter treat everyone remembers.
They’re fast to pull together, kid-friendly, and perfect for making in bulk for brunches or school parties.
You’ll find notes on ingredient science, exact troubleshooting cues, and advanced tips to keep these nests picture-perfect.
Dive into the recipe and pick up tricks to simplify every step.
Read our cookie policy for safe baking tips
Why You’ll Love This Sugar Cookie Easter Egg Nests
- Fast, minimal prep using premade dough.
- Crowd-pleasing and portable party treat.
- Fun assembly that kids can help with.
- Crisp edges with soft, chewy centers.
- Buttery frosting that pipes and holds shape.
- Visually perfect for holiday tables and photos.
The flavor balances sweet, buttery sugar cookie with a creamy vanilla buttercream center. Texture is important: the cookie needs a slight chew and a formed cup to cradle the frosting and candy eggs without collapsing. The small candy eggs add a crunchy contrast and a burst of chocolate-y sweetness that makes each bite festive.
"These nests were a spring hit—crispy on the outside, soft in the center, and my kids loved decorating them. Five stars!" — Sara L., reader
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Key Ingredients for Sugar Cookie Easter Egg Nests
Pillsbury Sugar Cookie Dough
Pillsbury premade sugar cookie dough gives consistent size and texture so you can focus on shaping the nest. Buy a fresh 16 oz tube or tub—check the expiration and avoid dough that’s been softened or refrozen. If you substitute with homemade dough, reduce baking time because store-bought formulations brown differently.
Salted butter
Salted butter in the frosting adds depth and balances the sweetness of the powdered sugar. Use high-quality butter for the best mouthfeel; unsalted can be used but add a pinch of salt to taste. If you try margarine or lower-fat spreads, the frosting will be softer and less stable for piping.
Packed powdered sugar
Powdered sugar creates a glossy, smooth buttercream that holds shape when piped. Sift it if lumpy, and if you swap for granulated sugar you’ll end up with gritty texture and loose frosting. For a lighter frosting, experiment with less sugar and a touch more cream, but expect reduced stability.
Hershey’s Egg Candies
These are the classic, crunchy-shelled candies that sit perfectly as “eggs” in the nests. Use the 18 oz bag so you have plenty for three per nest and extras for snacking. Substitute with mini eggs from other brands and you’ll keep the visual effect, but watch color bleed on moist frosting if they’re not fully dry.
Full Ingredient List for Sugar Cookie Easter Egg Nests
– Pillsbury Sugar Cookie Dough – 16 oz
– Salted butter – 1 cup, softened
– 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 oven and prepare muffin tin
Preheat your oven to 350° F and liberally spray a 12-cup muffin tin with cooking spray so cookies release easily. Lining the tin is tempting, but the spray gives the cookie a slight crisp on the edges that helps form the nest.
Pro Tip: The tin should shimmer with spray; if it looks dry, add another quick burst so cookies won’t stick.
Step 2: Portion dough into muffin wells
Separate the premade cookie dough into 12 equal sections and place one section into each well. Use slightly damp hands to smooth the dough so it sits evenly in the bottom and up the sides a little, which helps create a stable rim.
Pro Tip: Each dough ball should fill the bottom without overflowing—about the size of a golf ball and smooth on top.
Step 3: Bake until very lightly browned
Bake for 10–14 minutes, watching closely at the 10-minute mark. You want very light browning on the edges; over-baking will dry them and prevent the center from pressing into a basket shape.
Pro Tip: The surface should look set but not dark—pale golden at the edges and soft in the middle.
Step 4: Form the nest indentation
Immediately after removing from the oven, use a shot glass (or the back of a small measuring cup) to lightly and slowly press the center of each cookie down to form a basket. Press gently and hold for a few seconds so the cookie cools in that shape.
Pro Tip: The center should indent without cracking; if the cookie splits, you pressed too hard or it was over-baked.
Check our cookie policy for oven safety
Step 5: Cool cookies before removing
Let the cookies cool in the pan for 10 minutes so they firm up. After that, carefully remove them to a cooling rack to reach room temperature before filling.
Pro Tip: When ready to move, the cookie should release with gentle nudging; if it sticks, let it cool an extra 2–3 minutes.
Step 6: Make the buttercream
Beat the softened butter for 2 minutes until fluffy. Gradually add the powdered sugar on low speed, then increase to medium until combined. Mix in vanilla and heavy cream until you reach a smooth, pipeable consistency.
Pro Tip: The frosting should be glossy and hold a soft peak; if it’s too stiff, add 1/4 teaspoon more cream at a time.
Step 7: Pipe frosting and add eggs
Pipe the frosting into the cookie cup indentation using a round or star tip, filling to just below the rim. Top each filled nest with three candy eggs arranged attractively.
Pro Tip: Frosting should sit in a domed swirl; if it flattens, the cookie cup is too warm or the frosting is too soft.
Expert Tips for Sugar Cookie Easter Egg Nests
- Keep dough chilled until just before portioning to reduce spreading during bake.
- Watch oven hot spots; rotate the pan halfway through if your oven cooks unevenly.
- If cookies flatten, shorten bake time and press indent immediately while hot.
- For stiffer frosting for piping, chill the buttercream for 5–10 minutes and re-whip briefly.
- Use a shot glass with a flat rim for even indentations; avoid glasses that are too large.
- Room temperature butter should be soft but not greasy—press with a finger and it should give without leaving a big indentation.
- Avoid overworking the frosting once the powdered sugar is added; mix until smooth, then stop.
- Common mistake: piping into warm cookies. Ensure nests are cool to prevent melted frosting or soggy centers.
Find more equipment recommendations and safe practice notes
Storage & Freezing for Sugar Cookie Easter Egg Nests
Refrigerator storage: Store in an airtight container layered with parchment to prevent sticking. Keep for up to 5 days; fridge helps the frosting stay firm but candies can sweat if condensation forms.
Freezer storage: Freeze unfilled baked cookie cups in a single layer on a sheet tray for 1 hour, then transfer to a freezer bag or container for up to 3 months. Freeze the frosting in a separate airtight container for up to 2 months.
Thawing: Thaw frozen cups at room temperature for about 30–60 minutes before filling. Thaw frosting in the fridge overnight and re-whip lightly before piping.
Reheating: Avoid reheating filled nests. If you want warm cookies, reheat unfilled cups at 300°F for 3–4 minutes, cool briefly, then fill.
See storage guidance for cookies
Variations & Substitutions for Sugar Cookie Easter Egg Nests
Chocolate sugar cookie nests: Use a chocolate sugar cookie dough or add 1–2 tablespoons cocoa powder to homemade dough. The result is a richer, chocolatey cup that pairs beautifully with pastel eggs.
Lemon curd filling: Swap half the buttercream for lemon curd or fold a spoonful into the center for a bright citrus burst. Expect a tangy contrast and a slightly looser filling that’s best eaten the same day.
Peanut butter frosting: Replace half the butter with creamy peanut butter in the frosting. This yields a nuttier, more substantial filling that pairs well with milk-chocolate eggs or mini Reese’s eggs.
Mini cheesecake nests: Pipe a thick cream-cheese-based filling (cream cheese, powdered sugar, vanilla) instead of buttercream. The tangy filling will be denser and should be chilled before serving to hold shape.
Frequently Asked Questions About Sugar Cookie Easter Egg Nests
Q: How do I stop premade cookie dough from spreading too much?
A: Keep the dough chilled right up until you portion it. If your kitchen is warm, place the dough in the refrigerator for 15 minutes after portioning and before baking. Also ensure your muffin tin is well-sprayed so the cookie can grab the sides and form a cup rather than a flat disk.
Q: Can I make these gluten-free?
A: You can if you start with a gluten-free premade dough or make a homemade gluten-free sugar cookie blend designed to hold shape. Expect slightly different texture; some blends are crumblier and may need a binder like xanthan gum to support the nest shape.
Q: Why did my cookie crack when I pressed the center?
A: Cracking usually means the cookie was over-baked or cooled too long before pressing. Press gently right when the cookie comes out hot, holding the glass steady to avoid sudden snaps. If cracks appear, pipe frosting over them and they’ll be less noticeable.
Q: What frosting tip should I use for the smoothest look?
A: A round piping tip (open round, size 1A–6mm) creates a clean dome. For a textured look, use a small star tip. Make sure the frosting is smooth and lump-free—sift powdered sugar before adding if needed.
Q: How far in advance can I make the nests?
A: Bake the cookie cups up to 2 days ahead and store loosely covered at room temperature, then fill the day you plan to serve. You can freeze baked unfilled cups for up to 3 months; thaw and fill when ready.
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Final Thoughts on Sugar Cookie Easter Egg Nests
These Sugar Cookie Easter Egg Nests are an easy, show-stopping holiday treat that balances crisp cookie texture and silky buttercream. Leave a star rating in the recipe card below and pin this recipe to your Pinterest board.
For inspiration and a similar take on the recipe, check out this version from Lovely Little Kitchen.
If you want a different twist, compare techniques in this Easter Nest Sugar Cookies guide.
For a healthier or alternative adaptation, see the recipe notes at Yummy Healthy Easy.
Sugar Cookie Easter Egg Nests
Ingredients
Method
- Preheat your oven to 350°F and liberally spray a 12-cup muffin tin with cooking spray.
- Separate the premade cookie dough into 12 equal sections and place one section into each well.
- Using slightly damp hands, smooth the dough so it sits evenly in the bottom and up the sides a little.
- Bake for 10–14 minutes, watching closely at the 10-minute mark.
- Immediately after removing from the oven, use a shot glass to lightly press the center of each cookie down to form a basket.
- Let the cookies cool in the pan for 10 minutes before transferring to a cooling rack.
- Beat the softened butter for 2 minutes until fluffy.
- Gradually add the powdered sugar, then mix in vanilla and heavy cream until smooth.
- Pipe the frosting into the cookie cup indentation, filling just below the rim.
- Top each filled nest with three candy eggs arranged attractively.