Fun to make and delicious to eat, these Easter chick cookies are perfect for celebrating the season. Using my vanilla sugar cookies recipe and sugar icing, these have a beautiful yellow color.
Looking to add a delightful touch to your Easter celebrations? Look no further than this sugar cookie recipe! These cookies are deliciously soft and buttery and also perfect for shaping into adorable Easter-themed treats like bunnies and chicks. The dough is easy to work with, making it a fun activity for the whole family to enjoy.
Why make these cookies?
- Soft and Delicious: These cookies are soft, buttery, and absolutely delicious, making them a delightful treat for Easter or any occasion.
- Fun and Festive: The chick-shaped cookies are adorable and perfect for Easter, adding a festive touch to your holiday celebrations.
- Kid-Friendly: Kids will love helping to make and decorate these cookies, making them a fun and interactive baking activity for the whole family.
- Great for Gifting: These cookies make wonderful gifts for friends and family. Package them in a cute Easter-themed box or bag for a thoughtful and tasty treat.
Ingredients and substitutes
- Unsalted butter – adds richness and flavor. Use soft butter so it mixes easily by hand
- Powdered sugar – gives a softer, smoother dough and helps prevent spreading
- Egg – binds the dough and adds structure
- Vanilla extract – for classic flavor Almond or rose extract (optional) – adds a subtle bakery-style flavor
- All-purpose flour – provides structure Salt – balances sweetness
- Cornstarch – gives it that melt-in-your-mouth texture.
Step-by-step: Easter chick cookies
Make the Dough
- In a large bowl, mix the softened butter and powdered sugar until smooth and creamy (no need to whip).
- Add the egg, vanilla extract, and almond or rose extract. Mix until combined.
- Add the flour, cornstarch, and salt. Mix until a soft dough forms. Do not overmix.
- Chill the dough for an hour until firm enough to roll.
Roll and Cut
- Divide the dough into two portions for easier handling.
- Roll the dough on a lightly floured surface to about ¼-inch thickness.
- Cut into chick shapes using your cookie cutters.
Bake
- Place cookies on a parchment-lined baking tray.
- Chill the tray for 10–15 minutes (this helps prevent spreading).
- Bake at 350°F / 175°C for 8–10 minutes until the edges are set but not browned.
👉 The cookies should stay pale with just a slight color underneath.
Cool
- Let cookies cool completely before decorating.
Decorate with simple glaze
2-Ingredient Glaze
- Powdered sugar
- Milk
Mix until smooth and pourable (thick but fluid).
How to Decorate
- Divide glaze into small bowls and add pastel colors
- Spoon or dip the cookies into the glaze
- Let excess drip off
- Add simple details (ears, tail, dots) if desired
- Let set completely before storing
👉 No piping bags needed — keep it simple
Want to Use Royal Icing Instead?
If you prefer more detailed decorated cookies, you can use royal icing instead of the glaze.
👉 See my full royal icing guide here
Frosted Easter Chick Cookies (No Spread Dough and 2 Ingredient Glaze)
These Easter chick cookies are fun to make and delicious to eat. They are perfect for celebrating the season. Using my vanilla sugar cookie recipe and sugar icing, they are a beautiful yellow color.
Video
Ingredients
- 226 g (1 cup) Unsalted butter room temperature
- 125 g (1 cup) Powdered sugar
- 1 large Egg
- 315 g (2½ cup) All-purpose flour
- 1 tbsp Cornstarch
- ½ tsp Kosher salt
- 1 tsp Vanilla extract
- 240 g (2 cups) Powdered sugar
- 3 – 4 tbsp Whole milk
Method
- Make the dough – In a mixing bowl, cream the butter and powdered sugar until smooth. Add the egg and vanilla, almond or rose extract, then mix in the flour and salt until a soft dough forms. Wrap and chill until firm.226 g Unsalted butter, 125 g Powdered sugar, 1 large Egg, 315 g All-purpose flour, 1 tbsp Cornstarch, ½ tsp Kosher salt, 1 tsp Vanilla extract
- Roll and Cut – Divide the dough into two portions. Roll out on a lightly floured surface to about ¼-inch thickness. Cut into chick shapes using cookie cutters.
- Bake – Place cookies on a parchment-lined baking tray. Chill the tray for 10–15 minutes (recommended for clean edges). Bake at 350°F / 175°C for 8–10 minutes until just set.
- Cool – Let cookies cool completely before decorating.
- Make the galze – In a bowl, mix powdered sugar with 2–3 tablespoons milk until smooth and pourable. Divide and color as desired.240 g Powdered sugar, 3 – 4 tbsp Whole milk
- Decorate – Dip or spoon glaze over the cookies.Let excess drip off, then place on a rack or parchment.Add simple details if desired and let set completely before storing.
Notes
- Softened Butter: Ensure your butter is properly softened at room temperature for easy creaming with the sugar.
- Room Temperature Egg: Use a room-temperature egg for better incorporation into the dough.
- Don’t Overmix: Mix the dough until just combined after adding the flour to avoid tough cookies.
- Chill the Dough: If the dough is too soft to roll out, chill it in the refrigerator for about 30 minutes before rolling.
- Even Thickness: Roll the dough to an even thickness to ensure even baking.
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent the cookies from sticking.
- Decorating Carefully: Use a toothpick or small piping bag to apply the orange candy melts for the beaks, and carefully attach the mini chocolate chips for the eyes to avoid damaging the cookies.
- Cool Completely: Allow the cookies to cool completely on a wire rack before decorating to prevent the decorations from melting.
- Storage: Store the cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
- Have Fun: Baking should be enjoyable, especially when making festive cookies like these Easter Chick sugar cookies. Enjoy the process and get creative with your decorations!
Equipment you will need
Nutrition
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Frequently asked questions
The dough can be kept in the fridge for up to 4 days or
Frozen for up to three months. If frozen, thaw in the refrigerator overnight before you roll out.
The baked cookies will stay at room temperature for up to 2 weeks, but are best eaten within a few days.
Sugar cookies for decorating need to be crisp, not soft. And with a flat, not puffy top. Also, you want sharply defined edges, not round edges. This recipe gives you just that: crisp, flat, and well-defined sugar cookies. As a result, these will make the most beautiful decorated sugar cookies.
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