Easter Chick Cookies

Make some of the cutest Easter Chick Cookies out of soft sugar cookies and sprinkles! These are so fun to make and will make the perfect addition to your Easter or Springtime table.

These Easter Chick Cookies are so cute and lovable, who wouldn’t love to have these on their table this spring? Get creative in the kitchen and make some delicious and fun cookies for everyone.

These sugar cookies are pretty easy to make with a simple glaze and sprinkles for decoration. See below for some sprinkles options or use what you have on hand.

Ingredients Needed to Make Easter Chick Cookies

• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter, room temp
• sour cream, room temp
• sugar
• egg, room temp
• vanilla extract
• almond extract

How to Make these Easter Sugar Cookies

1. Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
2. In a stand mixer or large mixing bowl add the butter and sour cream (BOTH AT ROOM TEMP) and cream together until nice and smooth. Add the sugar, eggs, vanilla, and almond extracts and mix until combined.
3. Add the dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition. Form a loose ball with the dough and place it in a covered bowl or wrapped in plastic in the fridge for 30 minutes.
4. After about 15 minutes, preheat your oven to 400° and line your baking sheets with parchment paper or a silicone mat.
5. Once your dough has chilled, place it on a lightly floured surface and roll it out to ¼” thick. Cut out circles using a round cookie cutter or the top of a round glass (this is what I used).
6. Bake the cookies one pan at a time for 6-8 minutes. Remove from the baking sheet right away and cool completely on a rack before frosting.

How to Make a Simple Glaze Frosting

Place the powdered sugar, milk, and vanilla and almond extracts into a medium mixing bowl and whisk together. Add the yellow food coloring to get your desired color. Continue whisking until everything is fully combined and smooth. Frost the cooled cookies using a frosting spatula or knife, leaving about a 1/4″ border.

You want to work fairly quickly so that you get the sprinkles on before the glaze dried too much. I would suggest doing a few cookies at a time. Once the sprinkles are on, try not to touch them until the glaze is fully dry or you will get cracks.

Types of Sprinkles to Use

I raided my sprinkle collection to find the right sprinkles for these cookies. The good news is, there are so many shapes that can work for things like the wings and feet and beaks. I always have eyeball sprinkles on hand because they make any dessert more fun and my son loves them. Get creative and have fun!

This set has the leaf sprinkles I used for feet, wings, and beaks. There are also some stick sprinkles that work for the eyebrows.

Here are some star sprinkles that also work great!

And the eyeball sprinkles which are just so fun!

Other Fun Recipes to Check Out

• Conversation Heart Rice Krispie Treats
• Easy Cake Bites
• Homemade Snickers Bars
• Air Fryer Toasted Coconut Lime Donuts
• Kitchen Sink Cookies

Easter Chick Sugar Cookies

Super Cute Easter Chick Sugar Cookies are easy to make, soft, and delicious!

5 from 16 votes

Print Pin Rate

Course: Cookies, Dessert

Cuisine: American

Keyword: chicks, cutout cookies, easter cookies, easter dessert, frosted cookies, lofthouse copycat, soft cookies, sugar cookies

Prep Time: 18 minutes

Cook Time: 12 minutes

chill time: 30 minutes

Total Time: 1 hour

Servings: 24 cookies

Author: EmilyFabulous

Equipment

• large mixing bowl
• Rolling Pin
• round cookie cutter or a round-edge glass
• silicone baking mats or parchment paper
• baking sheets
• medium mixing bowl
• whisk

Ingredients

Sugar Cookie Dough

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 1 pinch salt
• ½ stick unsalted butter, room temp
• ¼ cup sour cream, room temp
• ½ cup sugar
• 1 large egg, room temp
• ½ tsp vanilla extract
• ½ tsp almond extract

Frosting

• 2 cups powdered confectioners sugar
• 2 tbs milk
• ½ tsp vanilla extract
• ½ tsp almond extract
• yellow gel food coloring
• assorted sprinkles (eyes, leaf shape, rainbow sprinkles, stars, etc.)

Instructions

Sugar Cookie Dough

• Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
  
• In a stand mixer or large mixing bowl add the butter and sour cream (BOTH AT ROOM TEMP) and cream together until nice and smooth. Add the sugar, eggs, vanilla, and almond extracts and mix until combined.
  
• Add the dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition. Form a loose ball with the dough and place it in a covered bowl or wrapped in plastic in the fridge for 30 minutes.
  
• After about 15 minutes, preheat your oven to 400°F and line your baking sheets with parchment paper or a silicone mat.
  
• Once your dough has chilled, place it on a lightly floured surface and roll it out to ¼" thick. Cut out circles using a round cookie cutter or the top of a round glass (this is what I used). These won't spread so you don't have to space out too much but give them a little breathing room.
• Bake the cookies one pan at a time for 6-8 minutes. The cookies will puff up a little but won't get very brown so don't panic. This is how they stay nice and soft. Remove from the baking sheet right away and cool completely on a rack before frosting.

Frosting

• Put the powdered sugar, milk, and vanilla and almond extracts into a medium mixing bowl and whisk together. Add the yellow food coloring to get your desired color. Whisk until everything is fully combined and smooth. Frost the cooled cookies using a frosting spatula or knife.
• Next is the fun part, the sprinkles! It's amazing how a few fun sprinkles can bring these chick cookies to life! Start with the eyeballs and then get creative from there. Allow everything to set before enjoying.
  

Notes

• You want to work fairly quickly so that you get the sprinkles on before the glaze dried too much. I would suggest doing a few cookies at a time. Once the sprinkles are on, try not to touch them until the glaze is fully dry or you will get cracks.
• Keep the cookies in a sealed container in the fridge and they will last a few days…if there is any leftover!
• I made this recipe my own by playing around with the extract ratios and adding the almond extract to the buttercream. As I said, I love almond extract but if it’s not your thing, you can omit it.
• Play around with frosting flavors too, add some fresh lemon juice or peppermint extract to create a whole new cookie!

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did You Make These Easter Chick Cookies?

If you make these Easter Chick cookies feel free to leave a rating below. You can also tag me on Instagram or Facebook and show me your fun cookies!

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