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Recipes
Easter Chicky Cookies

13 INGREDIENTS • 7 STEPS • 1HR 25MINS

Easter Chicky Cookies

Recipe
4.3
3 ratings
These cute cookies are the perfect Easter Treat!
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Easter Chicky Cookies
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Angie's Southern Kitchen
Hello! Welcome to my Southern way of life! I love to cook. I love to try new foods, new restaurants, and any thing to do with food.
These cute cookies are the perfect Easter Treat!
1HR 25MINS
Total Time
$0.47
Cost Per Serving
Ingredients
Servings
12
us / metric
Butter
1 cup
Salt
1 tsp
Baking Powder
2 tsp
Baking Powder
Sour Cream
4 Tbsp
Sour Cream
or Heavy Cream
Powdered Confectioners Sugar
2 1/4 cups
Powdered Confectioners Sugar
Light Corn Syrup
2 Tbsp
Light Corn Syrup
Whole Milk
3 Tbsp
Whole Milk
Food Coloring
to taste
Food Coloring
Nutrition Per Serving
VIEW ALL
Calories
448
Fat
17.7 g
Protein
4.2 g
Carbs
69.0 g
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Easter Chicky Cookies
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Angie's Southern Kitchen
Hello! Welcome to my Southern way of life! I love to cook. I love to try new foods, new restaurants, and any thing to do with food.
Cooking InstructionsHide images
step 1
In a standing mixer cream Butter (1 cup), Granulated Sugar (1 1/4 cups), Salt (1 tsp) and Baking Powder (2 tsp) until light and fluffy. Then add Vanilla Extract (2 tsp) and Farmhouse Eggs® Large Brown Egg (1) beat well until blended light and fluffy.
step 1 In a standing mixer cream Butter (1 cup), Granulated Sugar (1 1/4 cups), Salt (1 tsp) and Baking Powder (2 tsp) until light and fluffy. Then add Vanilla Extract (2 tsp) and Farmhouse Eggs® Large Brown Egg (1) beat well until blended light and fluffy.
step 2
Sift the Corn Starch (3 Tbsp) into the Unbleached All Purpose Flour (3 cups). Add half the Unbleached All Purpose Flour (3 cup) and half the Sour Cream (4 Tbsp) to the butter mixture mixing in completely. Add the rest of the sour cream and flour, mix until well incorporated.
step 3
Divide into 2 round disk wrap and put in the refrigerator for 30 minutes. Heat oven to 350 degrees F (180 degrees C).
step 3 Divide into 2 round disk wrap and put in the refrigerator for 30 minutes. Heat oven to 350 degrees F (180 degrees C).
step 4
Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. I roll the cookies rather thick I like them about 1/8 inch thick. I bake the cookies for 10-14 minutes. Let cookies cool completely on a wire rack before icing.
step 4 Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. I roll the cookies rather thick I like them about 1/8 inch thick. I bake the cookies for 10-14 minutes. Let cookies cool completely on a wire rack before icing.
step 5
Mix Powdered Confectioners Sugar (2 1/4 cups), Light Corn Syrup (2 Tbsp), Whole Milk (3 Tbsp), Food Coloring (to taste) in a large flat bowl mix until all the lumps are gone and well mixed. Let this sit a while to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later for 10 minutes.
step 5 Mix Powdered Confectioners Sugar (2 1/4 cups), Light Corn Syrup (2 Tbsp), Whole Milk (3 Tbsp), Food Coloring (to taste) in a large flat bowl mix until all the lumps are gone and well mixed. Let this sit a while to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later for 10 minutes.
step 6
Dip cookie, let it drain, letting excess drip into icing bowl. I then place on a rack on a cookie sheet to cut down on the mess. Let these dry for at least one day otherwise they will stick to one another.
step 6 Dip cookie, let it drain, letting excess drip into icing bowl. I then place on a rack on a cookie sheet to cut down on the mess. Let these dry for at least one day otherwise they will stick to one another.
step 7
Serve and enjoy!
step 7 Serve and enjoy!
Tags
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American
Shellfish-Free
Kid-Friendly
Cookies
Easter
Vegetarian
Dessert
Spring
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