Chick Cookies

These easy chick cookies are so fun to make and don’t require any fancy cookie cutters!! They bake up soft and chewy and are perfect for Spring.

Unlike traditional chick sugar cookies that require specialty cookie cutters, these are shaped entirely by hand. The dough is sturdy enough to hold tiny details like wings and feet while still baking up soft and chewy in the center.

And a bit of lemon zest in the dough adds a subtle brightness that balances the sweetness and makes these chick cookies taste just as good as they look.

Why You’ll Love These Chick Cookies

• No Fancy Cookie Cutters Required – These chick cookies are shaped entirely by hand, making them perfect for beginner bakers.
• Soft and Chewy Cream Cheese Base – The cream cheese cookie dough bakes up tender and flavorful while still holding its adorable chick shape.
• Perfect Easter or Spring Treat – These Easter chick cookies are ideal for dessert tables, Easter Cookie boxes, classroom parties, or Easter baskets.
• Fun to Decorate with Kids – Rolling the wings, feet, and beaks makes this a great hands-on baking project.

How Many Cookies Does This Recipe Make?

This recipe can be used to make about 12 cookies, using a 3 Tbsp cookie scoop for the chick.

This recipe can be doubled to increase the yield if needed. You can use 1 whole egg in place of the egg yolk if you double the recipe.

Making These Chick Cookies in Advance and Storage Tips

You can store these cookies in an airtight container for up to 5 days at room temperature or for up to a month in the freezer.

This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to shape and bake the cookies.

Tips for Making the Best Chick Cookies

• Really cream together the butter, cream cheese, and granulated sugar. It helps incorporate air into the dough, which makes tender, soft cookies.
• Measure the flour properly by either using a scale or fluffing it in the bag, spooning it into a measuring cup, then leveling it with a knife.
• Use gel food coloring to color the cookie dough! Liquid can throw off the consistency of the dough and won’t create quite as bright a color.
• Take the time to chill the cookie dough. It helps prevent the cookies from spreading while they bake and helps them bake up with a soft texture.
• Don’t overbake the cookies. Err on the side of underbaking your cookies, and remember that the cookies continue to bake for a few minutes once they’re out of the oven.

How to Make These Chick Cookies

Let’s walk through each step of this recipe to make sure it turns out as amazing as possible!

Step 1: Make the Cookie Dough

The first step is to make the cookie dough following the recipe card at the bottom of this post.

In a large bowl, beat the butter and cream cheese on medium speed with a hand mixer or whisk attachment until smooth.

In a separate bowl, add the granulated sugar and the zest of one large lemon.

Use your fingertips to massage the zest into the sugar. The rubbing action releases the natural oils from the lemon zest, intensifying the citrus flavor throughout the sugar.

Add the lemon sugar into the butter/cream cheese mixture and mix at a medium-high speed for a couple of minutes until the mixture becomes lighter in color.

Then, mix in the egg yolk, vanilla bean paste or vanilla extract, and yellow gel food coloring. Mix on a medium speed until incorporated.

Next, add the flour, cornstarch, fine salt, and baking powder, and mix on a low speed until it is JUST incorporated.

Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.

Step 2: Shape the Dough

At this point, the dough should still be pretty sticky. Scoop about 1 Tbsp of the dough into a separate bowl and color it orange with gel food coloring.

Preheat the oven to 350°F/175°C and line a large baking sheet with a silicone baking mat or parchment paper. Set aside.

Use a 3 Tbsp cookie scoop to scoop out 12 scoops of yellow dough (each dough ball should be about 50g).

You should have about 2 Tbsp of yellow dough left to shape the wings. Roll the cookie dough into balls, then place them about 2 inches apart on the prepared baking sheets. Use your palm to gently flatten the dough into a flattened circle.

Use the orange cookie dough to roll out 24 balls that are about 3/4 cm in diameter. Place two at the bottom of each cookie to be the chick’s feet. Use your finger to gently flatten them and stick them into place.

Then use about the same amount of dough that you used to make each foot to make each chick’s beak. Place these in the center of each cookie.

Gently press two round, black sprinkles (I used 4mm black sugar pearls) into each cookie to be the chick’s eyes.

Then roll out 24 balls of yellow cookie dough that are about 1 cm in diameter. Use your fingers to flatten them a bit and shape them into an upside-down teardrop.

Press 2 of these onto the sides of each cookie to be the chick’s wings. The closer in towards the eyeballs/beak you place these, the lower the chance you have of them sliding off while the cookies bake.

The last step is to make 12 little tufts of feathers to place on the top of each chick cookie. Use a scribe or toothpick to make a line down the middle of the dough to give it more dimension.

Step 3: Bake the Chick-Shaped Cookies

If you have the time and space in your fridge or freezer, chill the cookies (pan and all) one more time in the fridge for 15 minutes or the freezer for 5 minutes to help them keep their shape as they bake.

Bake one sheet of cookies at a time for 15-17 minutes on the middle rack of your oven. Rotate the pan halfway through to help them bake more evenly.

Keep a close eye on the cookies and be sure to pull them out before the edges start to brown.

If any of the wings do slide off the sides, carefully press them back into place right when the cookies come out of the oven and are still hot. Let the baked cookies cool fully on the pan, then enjoy!

Substitutions and Swaps: Chick-Shaped Cookies

Now that we’ve covered how to make these cookies, let’s talk about the ingredients!

This recipe uses quite a few ingredients, and I know you might not have them all on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Cream Cheese – Full-fat cream cheese that comes in a block works best.
• Granulated Sugar –  I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies.
• Lemon Zest – This gives these cookies a bright flavor, but can be skipped if needed.
• Egg Yolk– If you have an egg allergy, try using half of a flaxseed egg or a vegan egg replacer like this one made by Bob’s Red Mill.
• All-purpose flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
• Cornstarch – Cornstarch helps give these cookies a soft texture! If you don’t have any on hand, it can be omitted, but your cookies won’t bake up as soft.
• Gel Food Coloring – Gel food coloring works best, but you can use liquid food coloring if needed. Note that it will make the cookie dough a little bit stickier, though!

Let Me Know What You Think!

If you try this recipe for chick-shaped cookies, I’d love to hear what you think! Please leave a rating and let me know your thoughts by sharing a comment.

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