Frosted Easter Chick Cookies (No Spread Dough and 2 Ingredient Glaze)
Calories: 9
Adjust Servings Here: 18 Cookies
Description
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.
Ingredients
Cookie dough
- 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
Sugar glaze
- 240 g (2 cups) Powdered sugar
- 3 - 4 tbsp Whole milk
Instructions
- 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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