Frosted Chick Cookies Easter Sugar Cookies

Looking to add a delightful touch to your Easter celebrations? Look no further than this sugar cookie recipe! These cookies are not only deliciously soft and buttery but also perfect for shaping into adorable Easter-themed treats like bunnies and chicks. The dough is easy to work with, making it a fun activity for the whole family to enjoy. What makes this recipe the best for frosted Easter cookies? It’s all about the texture and taste. The cookies bake up beautifully, holding their shape well, which is crucial for creating intricate designs. Plus, they’re the perfect canvas for your creativity, allowing you to decorate them with colorful icing and sprinkles to bring your Easter characters to life. Whether you’re looking to impress your guests with your baking skills or simply want to add a touch of whimsy to your Easter spread, these frosted sugar cookies are sure to be a hit. So, roll up your sleeves, grab your cookie cutters, and let the Easter fun begin!

Step-by-step: Easter chick cookies

Dry ingredients – In a medium bowl, sift together the flour and salt. And set aside. Creaming – In a large bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.Pro tip – Do not skip this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature. Wet ingredients – Add the vanilla extract followed by the eggs, one at a time, making sure each is well incorporated.Pro tip – I combined the vanilla extract with the eggs in the video. But, you don’t necessarily have to do that. Wet to dry – Next, add the flour mixture. Combine well but do not over-mix at this time.Pro tip – We do not want to activate the gluten in the dough so do avoid overmixing the flour.

Chill – Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll. About 30 minutes to an hour at least.Pro tip – You can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month. Roll – Once the dough is chilled, roll the dough on a lightly floured surface evenly. Place on a cookie tray and leave to chill for 15 minutes.Pro tip – I roll my cookies to about ⅛-inch or 6 mm thickness using a rolling pin with spacers. Read – 10 Tips – how to roll and cut sugar cookies. Oven – Preheat the oven to 350°F/ 177°C/ Gas Mark 4Pro tip – It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.

Frost the cookies

Royal icing – In the bowl of a stand mixer with the paddle whisk attachment, whip the egg whites with salt and lemon juice until foamy. Then, add the powdered sugar gradually and continue to whip until stiff peaks form.Pro tip – Keep the royal icing covered well with plastic wrap to prevent crusting. This crust can sometimes cause blockage in the piping tips. Consistency – Next, transfer some of the icing to a bowl. Add 1 to 2 drops of yellow food coloring. Then, add 1 to 2 tablespoons of water until you have a thick pouring consistency.Pro tip – Consistency is key! Too thick and the surface won’t be smooth and too liquid will cause the icing to overflow.

Frost – You can frost the cookies using one of the two methods below. Dip – Dip each cookie in the royal icing and let the excess drip down. Then, transfer to a parchment-lined baking tray and leave to dry. Flood – Alternatively, you can put the icing in a piping bag with a number 2 round piping tip. First, make an outline then fill the center with icing so it covers the whole surface. Pipe – Put some yellow icing in a piping bag with a number 2 piping tip. Pipe highlights on the feathers, tail, feet, and eye. Use a toothpick to make black dots for the eyes. Dry – Leave the cookies to dry completely before you stack them and store them in a cookie jar.Pro tip – The surface of the cookie will crust immediately, but it is important to leave the cookies to dry completely before you stack or you can ruin the frosting.

Creative variations

Lemon Chick Cookies: Add lemon zest to the cookie dough for a bright, citrusy flavor. Use yellow icing for the chick’s body and a small piece of lemon candy for the beak. Coconut Chick Cookies: Add shredded coconut to the cookie dough for a chewy texture and tropical flavor. Use white icing for the chick’s body and a small piece of orange candy for the beak. Chocolate Chick Cookies: Add cocoa powder to the cookie dough for a chocolatey twist. Use chocolate icing for the chick’s body and mini white chocolate chips for the eyes. Rainbow Chick Cookies: Divide the cookie dough into several portions and color each portion with a different food coloring to create a rainbow effect. Use colored icing for the chick’s body and mini chocolate chips for the eyes. Dipped Chick Cookies: Dip the cooled cookies halfway into melted chocolate or candy melts for a fun and colorful look. Add candy eyes and an orange candy beak before the chocolate sets. Sandwich Chick Cookies: Make two chick-shaped cookies and sandwich them together with lemon or orange frosting for a creamy filling. Decorate the top cookie with icing and candy features. Sprinkle Chick Cookies: Roll the cookie dough in colored sprinkles before baking for a festive and crunchy exterior. Use icing and candy features to decorate the baked cookies. Almond Chick Cookies: Add almond extract to the cookie dough for a nutty flavor. Use yellow icing for the chick’s body and an almond sliver for the beak.