Lemon Cookie Chicks
Easter has always been my girls’ favorite holiday. They obviously love Christmas and Halloween too, but for whatever reason, they get extra excited for the Easter Bunny. We put up some Easter decorations and they were already begging for a fun Easter treat. We made these sweet Lemon Cookie Chicks and they were so simple and are so tasty!
I used my Coconut Lime Sugar Cookies as a base for this recipe except I left out the coconut and swapped lime for lemon. These cookies came out even better than I expected them to! They were thick and so soft with just enough lemon flavor to still be really kid-friendly. I didn’t add lemon to the frosting, but you could if you are a lemon lover!
Decorating these couldn’t be easier. Just some simple buttercream frosting in yellow and orange and two candy eyeballs are all these need. No fancy decorating skills are really required and in fact, my little girls decorated most of these themselves which makes me love them even more for Easter when the kids can be involved!
Recipe Tips and Suggestions:
- You can make these as lemony as you want. If you want a stronger lemon flavor, use more zest and lemon juice in the cookie. I made the recipe as written. You can definitely taste the lemon, but it’s not overpowering which I figured my kids would prefer.
- If you want to add lemon to the frosting, you can, but too much will make it too thin. You can also use lemon extract in the frosting to get more flavor without too much liquid.
- No refrigeration is required for these cookies! You can chill the dough, but you can see how nice and thick these came out without chilling the dough.
- To pipe the beaks and feet, just add the orange icing into a sandwich bag and make a small snip at the bottom corner to pipe!
For the cookies:
- 3/4 cup (12 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 lemon, zested
- 1 lemon, juiced
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
For the frosting:
- 12 tablespoons unsalted butter (1 stick), softened
- 2 cups powdered sugar
- lemon juice (optional)
- yellow gel coloring
- orange gel coloring
- candy eyeballs
- Preheat oven to 350 degrees F. Line a large cookie sheet with a silicone baking mat or parchment paper and set aside. In a large mixing bowl, cream together the softened butter and sugar with an electric mixer until combined. Then beat in the egg, and lemon zest and juice.
- Add the flour, cream of tartar, baking soda, and salt to the bowl. Mix together with the wet ingredients until just-combined.
- Scoop about 2 tablespoons of the dough and with clean hands, roll into balls. Place onto cookie sheet and repeat with remaining dough.
- Bake cookies for approximately 10-11 minutes until the bottoms just begin to turn lightly golden. Let cool for 1-2 minutes and then carefully transfer to a cooling rack to cool completely.
- To make the frosting, cream together the softened butter and powdered sugar. If desired, add lemon juice or extract (if using). If too thick, add half and half to thin. Scoop out about 2/3 cup into a separate bowl and set aside. Add desired amount of yellow coloring to the larger bowl and stir well. Add orange to the smaller bowl and mix well.
- Take a sandwich bag and scoop in the orange frosting towards one of the bottom corners. Snip a very small bit of the corner off.
- Smooth yellow frosting on top of each cooled cookie. Add two candy eyeballs. Pipe a small beak and two feet as pictured with the orange icing. Cookies are best enjoyed within 5 days.
Serving Size:1 cookie
Amount Per Serving: Calories: 236Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 32mgSodium: 144mgCarbohydrates: 38gFiber: 1gSugar: 24gProtein: 2g