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chick sugar cookie

Easter Chick Sugar Cookies

Super Cute Easter Chick Sugar Cookies are easy to make, soft, and delicious!
5 from 21 votes
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Prep Time: 18 minutes
Cook Time: 12 minutes
chill time: 30 minutes
Total Time: 1 hour
Servings: 24 cookies
Author: EmilyFabulous


  • 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


Sugar Cookie Dough

  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon 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 teaspoon vanilla extract
  • ½ teaspoon almond extract


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


Sugar Cookie Dough

  • Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
    flour and baking powder mixture
  • 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.
    butter in mixer
  • 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.
    almond kiss cookie dough wrapped in plastic wrap
  • After about 15 minutes, preheat your oven to 400°F and line your baking sheets with parchment paper or a silicone mat.
    baking sheet prepared with 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.


  • 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.
    chick sugar cookie


  • 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.