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Easter Chick Cookies

You won’t hear a peep out of anyone when you serve these chick-shaped cookies during Easter brunch. That’s because they’ll be too busy enjoying them! Create the shape using the 4-Pc. Easter Cookie Cutter Set.

5.0 Average of 1 ratings

Difficulty: Easy
Average of 1 reviews




Instructions:

Step 1

Make cookies. Prepare cookie dough and roll out following recipe directions. Cut using chick cutter from set. Bake and cool completely.

Step 2

Decorate cookies. Prepare royal icing following recipe directions. Tint orange, yellow and a small amount of black; reserve a small amount of white. Use tip 2 and full-strength yellow icing to outline chick body. Use tip 2 and full-strength orange icing to outline beak. Use thinned yellow icing in a cut parchment bag to fill in body. Use thinned orange icing in a cut parchment bag to fill in beak. Let dry 24 hours.

Step 3

Add details. Use full-strength black icing in a cut parchment bag to pipe dot eye. Use full-strength white icing to pipe eye highlight. Use tip 352 and full-strength yellow icing to pipe wing. Let dry 1 to 2 hours.