Chick Crinkle Cookies


Spring has sprung! These adorable baby chicks put a fun twist on traditionally wintertime cookie. Crinkle Cookies are one of my favorites, especially when they're made from scratch using fresh lemons from my backyard. The lemon flavor makes these a fantastically refreshing dessert. While they're almost too cute to eat, you'll be happy you gave them a try.

Yield: Makes about 20 cookies


Things you'll need

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
  • ¼ teaspoon lemon yellow food coloring
  • 2 cups powdered sugar, sifted
  • 1 cup granulated sugar


  • 1 batch Royal Icing
  • Food Coloring: Black and orange


  • Two #1 decorating tips

Let's get started!

  1. Make the lemon cookies: In a medium bowl, whisk together the flour, salt, baking powder and baking soda
  2. In a large bowl, with an electric mixer, beat the butter and ¾ cup granulated sugar until light and fluffy, 3 to 5 minutes. Add the egg and beat well.
  3. Beat in the lemon zest, lemon juice, and yellow food coloring until well combined. On low speed, slowly beat in the flour mixture until well combined.
  4. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  5. Preheat the oven to 350F. Line a baking sheet with parchment paper
  6. Roll the chilled dough into 1-tablespoon balls.
  7. Coat the cookies: For the chick body, roll two-thirds of the balls in the powdered sugar and place 2 inches apart on the baking sheet.
  8. For the chick head, roll the remaining balls in the granulated sugar. Cut each ball in half and place the cut side against a powdered sugar cookie ball on the baking sheet.
  9. Bake until set but not browned at the edges, 10 to 12 minutes.
  10. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Time to decorate!

  1. Make the royal icing. Divide it between 2 bowls and tine one bowl black and the other orange. Scoop the icings into separate decorating bags fitted with #1 tips.
  2. Pipe 2 black dots on the “head” cookie for eyes.
  3. Pipe an upside-down orange triangle for the beak. Pipe 2 orange feet at the bottom of the “body” cookie.




Written By Rosanna Pansino

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