Easy Easter Chick Cookies Recipe

This easy Easter chick cookies recipe is a great way to spruce up your favorite sugar cookie recipe for the spring holiday. I shared my homemade recipe below because it is so easy to follow if you don’t know where to start! These chick treats will wow your little guests and will stand out on the dessert table for sure! 

Easter chick cookies

Easy Easter Chick Cookies Recipe

Who doesn’t love Easter chicks? I know that the bunny usually gets all the limelight during Spring, but chicks are just as much a part of the season as anything else.

This decoration technique is so simple that I suggest you bringing in the children for some fun. More hands in the kitchen mean less work for you. Actually, that’s not true. We all know that. But the kids will enjoy making these Easter sugar cookies.

This recipe will yield 24 sugar cookies:

Chick Cookies Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks unsalted butter (1 1/2 cups) at room temperature
  • 1 1/2 cups granulated sugar + 1/4 cup
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 2/3 cup Wilton yellow chocolate melts
  • 1 Tablespoon solid shortening
  • Wilton yellow sugar crystals
  • Wilton black decorating gel tube
  • Wilton orange decorating gel tube
  • 3 large rainbow Airhead Extreme candies
  • 3 large orange Airhead candies
Chicks 3-3

How To Make Easter Chick Cookies

Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside. In a medium mixing bowl, add the flour, baking powder and salt. Set aside.

In a large mixing bowl, add the butter and sugar. Cream the butter and sugar on high for 4-5 minutes or until the mixture is light and fluffy. With mixer on low speed, add the eggs and vanilla. Mix until well incorporated.

Add the dry ingredients and mix on low speed for 30-45 seconds, scraping the bowl if necessary. Add the remaining 1/4 cup sugar into a bowl. Using a cookie scoop, scoop the dough into balls and roll into the bowl with sugar.

easter sugar cookies

Place the sugar-coated dough balls onto the baking sheet, 2 inches apart. Using a drinking glass, press down on each cookie to flatten – about 1/4 inch thick. Bake at 350 degrees for 10-12 minutes or until golden brown (oven temps vary).

Cool on baking sheet for 5 minutes. Transfer to wire racks to complete cooling process. Line another baking sheet with parchment paper. Set aside. Melt shortening in a double boiler. Add yellow chocolate melts and stir occasionally until completely melted. Remove from heat. Frost each cooled sugar cookie with the melted yellow chocolate.

chick cookies

I used a small metal spatula to spread the melted chocolate on each cookie. You need to work rather quickly as the chocolate hardens fast. Place the frosted cookies on the parchment-lined baking sheet. Before the chocolate “sets,” sprinkle the sugared crystals on each cookie.

Cut away the yellow strip from each rainbow airhead extreme candy piece. Cut each long piece into 8 smaller strips for the hair of each chick. Pipe 2 eyes on each cookie with the black icing. Cut 8 small triangles from each orange airhead candy piece.

Apply small amount of icing to back of each triangle and attach to the cookie for the nose of each chick. With the orange icing tube, pipe 2 feet at the bottom of each cookie.

Enjoy These Chick Cookies All Season Long

Super cute! I just love these chick cookies! You could get several months out of this recipe. It is not only for Easter Sunday. This is most certainly a SPRING treat and I would consider bringing these sugar cookies to a friend’s house as a hostess gift or pack them up with my child so he can bring them to school for the class!

sugar cookies for easter

What You Need To Purchase:

Here are the items I used to create this recipe. I bought everything on Amazon, but I am sure you can find this entire list at a local craft store / supermarket. These links are affiliate links.

chick cookies

Easter Chick Cookies

Yield: 24

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 sticks unsalted butter (1 1/2 cups) at room temperature
  • 1 1/2 cups granulated sugar + 1/4 cup
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 2/3 cup Wilton yellow chocolate melts
  • 1 Tablespoon solid shortening
  • Wilton yellow sugar crystals
  • Wilton black decorating gel tube
  • Wilton orange decorating gel tube
  • 3 large rainbow Airhead Extreme candies
  • 3 large orange Airhead candies

Instructions

  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside. In a medium mixing bowl, add the flour, baking powder and salt. Set aside.
  2. In a large mixing bowl, add the butter and sugar. Cream the butter and sugar on high for 4-5 minutes or until the mixture is light and fluffy. With mixer on low speed, add the eggs and vanilla. Mix until well incorporated.
  3. Add the dry ingredients and mix on low speed for 30-45 seconds, scraping the bowl if necessary. Add the remaining 1/4 cup sugar into a bowl. Using a cookie scoop, scoop the dough into balls and roll into the bowl with sugar.
  4. Place the sugar-coated dough balls onto the baking sheet, 2 inches apart. Using a drinking glass, press down on each cookie to flatten – about 1/4 inch thick. Bake at 350 degrees for 10-12 minutes or until golden brown (oven temps vary).
  5. Cool on baking sheet for 5 minutes. Transfer to wire racks to complete cooling process. Line another baking sheet with parchment paper. Set aside.
  6. Melt shortening in a double boiler. Add yellow chocolate melts and stir occasionally until completely melted. Remove from heat. Frost each cooled sugar cookie with the melted yellow chocolate.
  7. I used a small metal spatula to spread the melted chocolate on each cookie. You need to work rather quickly as the chocolate hardens fast. Place the frosted cookies on the parchment-lined baking sheet. Before the chocolate “sets,” sprinkle the sugared crystals on each cookie.
  8. Cut away the yellow strip from each rainbow airhead extreme candy piece. Cut each long piece into 8 smaller strips for the hair of each chick. Pipe 2 eyes on each cookie with the black icing. Cut 8 small triangles from each orange airhead candy piece.
  9. Apply small amount of icing to back of each triangle and attach to the cookie for the nose of each chick. With the orange icing tube, pipe 2 feet at the bottom of each cookie.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 129mgCarbohydrates: 24gFiber: 1gSugar: 9gProtein: 3g

Did you make this recipe?

Did you make this recipe? Tag me on Instagram (@VeraSweeney) so I can see your wonderful creation! I would love to see your dish.

If you loved these Easter cookies and are looking for more adorable Easter content, be sure to visit my holiday section. Otherwise, here are some of my favorite Easter recipes for the season.

Are you a NYC local or planning a trip during the holiday? Make sure you read my post about NYC Easter brunch restaurant favorites! And don’t forget to read my Easter in New York things to do list!

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