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So since you’ve read the title of this post, I bet you think you know what you’re in for with this recipe. You’re thinking, “Oh yeah, another Easter post with little baby chicks in it, yeah sure that’s cute, I’ve seen that before…” But y’all need to understand something about these cookies, okay: I was not prepared. I was not prepared for how cute these things would turn out to be. I made the stupid things and I was not prepared. I mean, really. These Easter Chick Sugar Cookies have no right being this adorable. And you know, I’ve always thought it was a little weird when people looked at babies and said “Aren’t you just the cutest? I could just take a big ol’ bite out of you!” But if you’re talking about these cookies? Well, now I think I’m starting to get it…
What You’ll Need to Make Easter Chick Sugar Cookies:
- 3 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 3 sticks unsalted butter (1 1/2 cups), room temperature
- 1 1/2 cups granulated sugar + 1/4 cup
- 2 eggs
- 1 Tbsp. vanilla extract
- 2/3 cup Wilton yellow chocolate melts
- 1 Tbsp. solid shortening
- Wilton yellow sugar crystals
- Wilton black and orange decorating gel tubes
- 3 large rainbow Airhead Extreme candies
- 3 large orange Airhead candies
How to Make Easter Chick Sugar Cookies:
Your journey into cuteness-induced madness begins, as most recipes do, with preheating your oven to 350 degrees and lining a cookie sheet with parchment paper, which you should set aside so that it’s ready for later. Next comes the part where we separate the wet and dry ingredients before bringing them together in perfect harmony later on: In a medium mixing bowl, combine the flour, baking powder, and salt. In a large(r) bowl, cream the butter and sugar on high for 4-5 minutes until the mixture is as light and fluffy as the adorable Easter chicks your cookies are going to resemble. Add the eggs and vanilla on low speed and mix until well incorporated. And now comes the harmony: Add the dry ingredients and mix on low speed for 30-45 seconds, scraping the sides of the bowl if necessary so that none of those delicious bits get left behind.
Put the remaining 1/4 cup of sugar into a bowl. Scoop the dough out into balls and roll them in the sugar bowl, then transfer to the baking sheet, leaving about 2 inches of space between each ball. Use a drinking glass to press each cookie flat – you want them to be about 1/4 inch thick. Throw those babies – er, chickies? – in the oven for 10-12 minutes or until golden brown. Let them cool off on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
While the cookies are cooling off, you can prepare for the next step. Line another baking sheet with parchment paper and have it ready. Cut the yellow strip from each of the rainbow Airheads and then cut each long piece into 8 smaller strips – this will be the chick’s hair. Cut 8 small triangles from each of the orange Airheads to use as noses. Once the cookies are cooled, melt the shortening in a double boiler, then add your yellow chocolate melts and stir until they’re completely melted. After you remove it from the heat, you’re going to want to work fast because the chocolate will harden quickly. Frost each sugar cookie – I used a small spatula to spread the chocolate – and place them on the baking sheet. Before it sets, sprinkle the cookie with the yellow sugar crystals and place three of your hair strips on the top part of the cookie. Pipe 2 eyes on each cookie with the black gel icing, just beneath the hair. Use a small bit of frosting on the back of the nose and stick it on the cookie underneath the eyes. Then, on the very bottom of the cookie, use the orange gel icing to make 2 feet. And there you have it: 2 dozen irresistibly cute Easter chick sugar cookies!