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Easter Birds Nest Cookies

Easter Birds Nest Cookies are colorful, festive treats that are easy to make and perfect for spring gatherings. They can be adapted for a healthier version with lower sugar and more fiber.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Spring
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 1 cup butter or plant-based margarine, softened (or 1/2 cup butter + 1/2 cup applesauce for lower fat)
  • 3/4 cup granulated sugar (use 1/2 cup erythritol for lower sugar)
  • 1 large egg (or flax egg for vegan)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (or 1 cup all-purpose + 1 cup whole wheat for more fiber)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the nest topping
  • 1 cup finely shredded coconut (to form the nest tops)
  • 1/3 cup quick oats (optional for fiber)
  • 1/2 cup mini chocolate chips or chopped nuts (optional)
  • Small candy eggs or colored almonds for the nest centers (or use dried fruit for less sugar)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, beat the butter and sugar until light and fluffy. If using a sugar substitute, mix until it dissolves.
  3. Add the egg and vanilla. Beat until smooth. For vegan, use flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes).
  4. In a second bowl, whisk together the flour, baking powder, and salt. If using oats, protein powder, or whole wheat flour, stir in here.
  5. Add dry mix to the wet mix and stir until a soft dough forms. If dough is too dry, add 1-2 tbsp milk or yogurt.
  6. Fold in oats or mini chips if using. Chill dough for 15 minutes for easier rolling.
Baking
  1. Roll dough into small balls (about 1 inch). Place on the sheet and gently press the center with the back of a spoon or your thumb to form a shallow well.
  2. Bake for 8–10 minutes until edges are light gold. Do not overbake. Remove from oven.
  3. While cookies are warm, press shredded coconut into the well to form a nest shape. If necessary, use a little honey or light syrup to help it stay.
  4. Place 3 small candy eggs or almond slices in the center of each nest.
  5. Let cookies cool on a rack. They firm up as they cool.

Notes

Store in an airtight container for up to 3 days, or refrigerate for up to 10 days. For freezing, freeze baked cookies in a single layer for 1 hour, then transfer to a freezer bag. They can be frozen for up to 3 months.