Spring Chick Sugar Cookies

Posted by Jen Chiappisi on Sunday, April 24th, 2011 in Decorating

Sugar cookies decorated to look like little chicks or chickens using royal icing

One of the two cookies I made for Easter with the family were the Spring Chick sugar cookies. I used Betty Crocker’s sugar cookie package to get a head-start on them and to help ensure that they’d make it all the way through the decorating process.  I used oval cookie cutters to cut out the shapes and learned a new technique to ensure that the cookies don’t stick to the counter or my fingers: lots and lots of flour.  Mixing the dough, adding flour until it reaches a consistency of Play-Doh will help if you’re having problems with this. Granted, it will make the cookies taste slightly more flour-y if you eat them plain, but as we’re adding icing and sugary goodness to the top of them it’s not an issue.

Once they were baked, I used various consistencies of my Royal Icing recipe that’s located here to decorate them.

Piping the Shape of the Chick

Yellow icing is piped around the edge of our oval sugar cookiesAfter you’ve made the Royal Icing recipe above, you’ll want to make sure that it’s the right consistency for piping around the oval shape of the chick. Take your spoon in your bowl of icing and drizzle icing up the side of the bowl.  If it holds it shape slightly, that should be the consistency we want for piping.  Color it with food coloring or gel to make a pretty yellow color.

I used the Wilton Decorating Tip 2 to get the size of piping, though you can use larger or smaller without issue. Run a line inside your cookie about 1/4″ with the piping and let it dry so that when we fill it, it won’t run over the ends of the cookies.

Adding the Chick’s Body

Now that we’ve got the outer form of the Spring Chick formed, we can go back to our icing and add some milk or water so that it’s more liquid for our filling.  This time, when you drizzle the icing up the side of the bowl, it should fall back down and not leave any recognizable shape.  Fill the piping bag with the thinner yellow icing. You can use the same Wilton Decorating Tip 2 (or whatever tip you used for piping) for this part, which will help limit the amount of tips in the clean-up process.

Drizzle icing in the middle of the cookie until the oval is filled in.  I started around the edges, slightly on top of my piped line so that it would help blend it in a little better.  Remember that the icing is more liquid, so it will fill in areas slowly and that you do not need to physically put icing in every little area. If you fill it too much and have some overflow, simply wipe off your cookie with a wet napkin.

Yellow icing is filled In on our Spring Chicks sugar cookies

Adding the Fondant Beak

Next up we need to make the orange beak for our chicks. Now this could have been made out of Buttercream Icing, but I wanted to use something a little different to give it the same feel as my Melted Snowmen, so I dyed a small bit of my fondant orange using Yellow and Red food gel and cut out triangles using a fondant cutting tool.  To get these to stay on the chicks, I added a drop of yellow icing using a toothpick.  Make sure that you allow for enough time (at least a few hours) for the filler yellow icing to dry and hardened, otherwise you’ll have indented beaks!

Adding the Eyes

For the eyes, rather than try to make the fondant black again as I did with the Melted Snowmen, I decided to try a new tool: the Edible Marker by WIlton.  It actually worked out very well.  I dotted the same place on the chick multiple times to form the two eyes. Keep in mind, the more times you dot, the slightly larger (and darker) the eye becomes.  I’ll be the first to admit that a few chicks did turnout to be a little…. visually challenged.  While these Edible Markers worked wonderfully for this task, but I honestly cannot see them working too well for actual drawing tasks.  But they seem to be a good tool to have in the Baking & Decorating arsenal!

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