Chick Cookies (Lemon Crinkle Cookies)

Many months ago, the Fudgelet spotted this recipe when reading through a cookbook. He wanted to make it when it was Easter time, so I saved it and pulled it out again just a few days before the holiday. He was very excited and happy that I had remembered, and I was very excited and happy that he helped me make them! Not so long ago he couldn’t roll a ball of dough, but he started doing it some with Play-Doh so I knew he could do these.

The chicks are supposed to look like they are hatching out. Basically, you make the body as a classic crinkle cookie, and the powdered sugar will crack and make it look like a shell cracking. But, I didn’t use as much food coloring as the recipe called for. They seemed yellow enough with what I added, but I guess once baked they stale pretty pale and the white didn’t “pop” enough to look like a shell. Instead mine look more like fuzzy chicks, which is still fine. We also had some difficulty piping the decorations. Well, it was more me. The Fudgelet did fine with the eyes, but I hadn’t made the orange royal icing thick enough. I was doing it in a hurry and meanwhile the Chiplet was throwing his lunch, so forgive me, yeah?

We still thought they were cute and tasty.

Directions for Chick Cookies (Lemon Crinkle Cookies)

Adapted from Baking All Year Round

Cookie Dough

  • 1.75 cups flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (8 Tablespoons) butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 Tablespoons grated lemon zest
  • 2 Tablespoons lemon juice
  • Yellow food coloring (about 1/4 teaspoon of the gel kind)

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.

With a mixer using the beater attachment, beat the butter and sugar until light and fluffy (3-5 minutes).

Add the egg and beat well. Beat in the lemon zest, lemon juice, and yellow food coloring until well-combined.

Stir in the dry ingredients and mix until combined and a dough forms.

Remove the dough from the bowl and wrap it with plastic wrap, then refrigerate it for 1 hour.

Preheat the oven to 350 degrees and prepare 2 baking sheets (parchment paper or silicone).

Coating/Decorating

  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • Royal icing in black/brown and orange

Roll the dough into 1-Tablespoon sized balls. It should make about 36 balls. Then, take 2/3 of them (24 if you get 36 balls) and roll them in the powdered sugar to be the bodies. Then, take the remaining ones (12) and roll them in granulated sugar.

Take the granulated sugar ones and cut them in half. Take these and put a half on top of a body, spacing them out about 2 inches on the baking sheets. Squeeze them together gently to help them stick together as they bake.

Bake for about 12 minutes until lightly golden and set but not browned.

Allow to cool completely before piping on the eyes, beaks, and legs with the royal icing.

Directions for Chick Cookies (Lemon Crinkle Cookies) (without pictures)

Adapted from Baking All Year Round

Cookie Dough

  • 1.75 cups flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup (8 Tablespoons) butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 Tablespoons grated lemon zest
  • 2 Tablespoons lemon juice
  • Yellow food coloring (about 1/4 teaspoon of the gel kind)

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. With a mixer using the beater attachment, beat the butter and sugar until light and fluffy (3-5 minutes). Add the egg and beat well. Beat in the lemon zest, lemon juice, and yellow food coloring until well-combined. Stir in the dry ingredients and mix until combined and a dough forms. Remove the dough from the bowl and wrap it with plastic wrap, then refrigerate it for 1 hour.

Preheat the oven to 350 degrees and prepare 2 baking sheets (parchment paper or silicone).

Coating/Decorating

  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • Royal icing in black/brown and orange

Roll the dough into 1-Tablespoon sized balls. It should make about 36 balls. Then, take 2/3 of them (24 if you get 36 balls) and roll them in the powdered sugar to be the bodies. Then, take the remaining ones (12) and roll them in granulated sugar.

Take the granulated sugar ones and cut them in half. Take these and put a half on top of a body, spacing them out about 2 inches on the baking sheets. Squeeze them together gently to help them stick together as they bake.

Bake for about 12 minutes until lightly golden and set but not browned.

Allow to cool completely before piping on the eyes, beaks, and legs with the royal icing.

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