Lamb Cookies

To honor Easter this year I made these cute and adorable Lamb Cookies. The dough is very easy to make and you only need a 3 inch circle cookie cutter for the shape. I also love that I can get about 2 1/2 dozen cookies from one batch. Everyone is going to ewing and ahhing over these cookies.

Lamb Sugar 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
  • 4 piping bags 3 fitted with the number 2 tip, 1 fitted with a number 1 tip
  • Black ivory and brown 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 powder 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 1/4 C of icing into a small bowl and mix in a few drops of brown food coloring. Scoop into the piping bag with a number 2 tip
  5. Scoop 1/4 C of icing into another bowl and add few drops of black food coloring and mix until combined
  6. In the second bowl, scoop 1 C of the icing and a few drops of ivory food coloring and mix until combined. Scoop about 1/4 C of icing into a number 2 piping bag
  7. Scoop the black icing into the number 1 tip piping bag
  8. Scoop the brown icing into a second piping bag fitted with a number 2 tip
  9. Scoop 1 C of white icing into a piping bag fitted with a number 2 tip
  10. Add a tbsp of water into the remaining ivory 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 a edible marker, draw a small circle in the middle of the cookie
  14. Pipe an outline around the small circle using the ivory color
  15. Fill in with the thinned ivory icing
  16. Using the white piping bag, pipe large to small dots all around the ivory circle to create the lambs coat
  17. Allow to dry overnight
  18. Using the brown icing, pipe the mouth of the lamb
  19. Using the black icing, pipe two dots for the pupils
  20. Using the brown icing again, pipe the ears and the top left and right side
  21. Allow to dry for 2 hours before enjoying!

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