Chubby Chick Sugar Cookies

5 from 1 vote

These chubby chick sugar cookies are the cutest Easter treat! Made from rolled balls of sugar cookie dough, these easy chick cookies require no cookie cutter.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 278kcal

Author: Brandy Nelson

Ingredients

Sugar Cookie Dough

1 cup salted butter softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
yellow food coloring gel
2 ¾ cups flour
¼ cup corn starch
1 teaspoon baking powder
orange food coloring gel

Buttercream Frosting

½ cup butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
3-4 Tbsp. milk

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl, combine butter and sugar. Beat until fluffy. Turn the mixer down and add the egg and extracts. Mix in yellow food coloring. Add baking powder. Add the flour and cornstarch and mix thoroughly. Keep mixing until the dough comes together.
Use a tablespoon-sized cookie scoop to scoop all of the dough into balls.
Place two of the dough balls into a small bowl and add orange food coloring. Mix until it comes together.
Roll the remaining scoops of yellow dough into smooth balls. You'll need 1 Tablespoon-sized ball for the head and a 1 Tablespoon-sized ball for the body of each chick. Divide two balls into pea-sized pieces. Shape each piece into a teardrop shape for the wings.
Roll pea-sized pieces of the orange dough for the feet, and even smaller pieces shaped into small triangles for the beak.
Place yellow cookie dough balls onto a parchment-lined baking sheet. One for the head, and one for the body. Space the chicks 2" apart on the baking sheet.
Flatten the cookie dough balls slightly with your fingers.
Place wings, feet, and beak onto the cookie. Use a toothpick to gently press each beak to create a crease.
Bake the cookies for 12 minutes. Allow cookies to cool completely on the baking sheet.
Combine frosting ingredients and beat until smooth. Spoon out a small portion and tint it yellow with food coloring. Store the rest of the frosting in the freezer for another day.
Pipe feathers using a small round frosting tip on the top of each cookie.
Use frosting to secure small black sugar pearls for the eyes.

Video

Notes

Store cookies in an airtight container.

Freeze leftover frosting in a freezer bag for up to 6 months. This is super handy to have on hand.

Watch my step-by-step video for the best visual tutorial (plays underneath the first image in the blog post and in the recipe card).

Nutrition