Chick Cookies

Yay for Spring!!! Aren’t these Chick Cookies just the cutest. They are super easy make. I am in such a spring mood, maybe it’s the weather. The sun has finally come out and the temperatures have warmed up.

These cookies are great to take to spring or Easter parties because they make so many. All you need is a 3 inch circle cookie cutter for the shape. If you’re just learning to decorate cookies these make a great starter because they are so easy. Everyone will be wanting to know where you bought these beautiful cookies.

Chick Cookies

Course Dessert
Cuisine American
Servings 30 Cookies
Author Jennifer Grooms


  • 1 C unsalted sweet cream butter softened
  • 1 1/2 C powder sugar
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 large egg
  • 1 tsp baking soda
  • 1 tsp cream of tarter
  • 3 1/2 C flour
  • Cookie cutter: 3-inch circle

Royal Icing ingredients:

  • 3 egg whites
  • 2 C powder sugar
  • 1/2 tsp cream of tarter
  • 1 tsp vanilla
  • 5 piping bags 3 fitted with the number 2 tip, 1 fitted with a number 1 tip and 1 fitted with the number 101 tip
  • Black orange and golden yellow gel food coloring
  • 3 bowls to mix the colors in
  • 1 Squeeze bottles for the thinned icing


  1. Preheat oven to 350 degrees.
  2. Line cookie sheet with parchment paper.
  3. Using a standing mixer, cream together the butter, powdered sugar, vanilla, almond extract and egg and mix until combined
  4. In a large bowl combine the flour, baking soda, and cream of tarter. Mix until combined
  5. Gradually mix in the flour mixture into the wet ingredients until combined
  6. Lightly flour a cutting board and begin to knead the dough until the dough is smooth
  7. Roll the dough out to 1/4 inch thick
  8. Using the cookie cutter, cut out the shapes and place onto the cookie sheet about 1 inch apart
  9. Bake in the oven for 8 minutes or until slightly golden brown
  10. Pull out of the oven and cool completely

Royal Icing Directions:

  1. Using the standing mixer, combine the powdered sugar, egg whites, cream of tarter and vanilla and mix on medium speed
  2. If the royal icing is still a yellow soup, add in 1/2 C powder sugar
  3. Continue to mix until you get stiff peaks
  4. Scoop a spoonful amount of icing into the piping bag with the number 1 tip
  5. Scoop 1/2 C of icing into a bowl and add few drops of black food coloring and mix until combined
  6. In the second bowl, scoop 1/2 C of the icing and a few drops of orange food coloring and mix until combined
  7. Mix in a few drops of the golden yellow food coloring into the remaining icing
  8. Scoop 1/4 C of the golden yellow icing into one of the piping bags fitted with a number 2 tip and scoop another 1/4 C into the piping bag fitted with the 101 tip
  9. Scoop the black icing into the remaining piping bag
  10. Add a tbsp of water into the remaining golden yellow icing and mix until combined
  11. Lift spoon from icing and if the icing doesn’t flow like lava mix in 1 more tbsp of water
  12. Pour the thinned icing into the squeeze bottle
  13. Using the golden yellow piping bag with the number 2 tip, pipe an outline around the edge of the cookies
  14. Fill in the outline with the thinned icing
  15. Allow cookies to dry completely overnight
  16. Using the orange piping bag, pipe a upside down triangle for the chick’s beak and fill in
  17. Fill in the nose with the remaining thinned icing
  18. Using the black icing, pipe two dots above the beak for the eyes
  19. Using the number 1 piping bag, pipe white dots on the black for the pupils
  20. Using the golden yellow piping bag fitted with number 2 tip, pipe out the detail of a feather along the left and right side of the cookie
  21. Using the piping bag with the 101 tip, pipe “hair” on the top middle of the cookies
  22. Allow to dry for 4 hours
  23. Using the edible black marker, draw out eyebrows and nostrils
  24. Enjoy!!

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