A few months back, I asked one of my favorite seven year old friends if she had any availability to help me bake some cookies before Easter. While Paisley maintains a VERY busy schedule, she penciled me in for April 8th to join me for what we determined to be “Chick Day.”
Like any adorable 7 year old girl, she showed up ready to party! Not only was she super psyched to get baking in the kitchen, but she also brought puzzles, paint books, a game, and a photo album – – you know, like a sleepover, where you bring all your favorite things.
We baked these amazing chick cookies during our afternoon of fun,l. To round out our “chicks only” girls’ day, we also took a field trip to Chick-fil-A for, you know, lunch and a puzzle.
These cake mix cookies are super simple to make, and as you can imagine, half were sent to Ohio to my grandpa and (the other half with special decorations) were sent home for Paisley and her parents to enjoy.
Here’s how we made them… and how you can make your own! These would be great additions to an Easter spread, if you’re looking for a dessert to share! Click here to see other Easter recipes I’ve shared in years past.
Easter Chick Cookies
Adapted from The Gold Lining Girl
Makes 18 cookies
9 orange candy slices
1 box yellow cake mix
½ c. butter-flavored shortening
yellow food coloring (optional)
36 semi-sweet chocolate chips
36 orange sprinkles (I used carrots and hearts)
1 tube orange frosting
1. In a large mixing bowl, beat together cake mix, eggs, and shortening until combined well. We added 4 drops of yellow food coloring to make the color pop!
2. For each chick, roll two balls of dough. One ball should be about 1½ inches, and the other should be about ¾ inches. Just make sure that one ball is a good bit larger than the other.
3. Place on a lightly greased cookie sheet with the smaller ball just touching the larger ball. I only cooked 6 chicks at a time, to allow for them to spread, which they did! I also lined the pan with a silpat to avoid sticking.
4. Bake at 350 degrees for 10-12 minutes, or until edges of cookies are golden brown.
5. Remove cookies from cookie sheet to a wire rack to cool completely, being careful not to break the chicks apart. While the cookies are still warm, press in two chocolate chips for the eyes.
6. While the cookies are cooling, prepare your beaks. The edges of the orange slices sort of form a triangle, which makes for a perfect beak. Cut off about ¼ inch of the edge of each orange slice, and set aside to use as beaks.
7. Once cookies are completely cool, it’s time to decorate! Use your tube of frosting to glue on the beak and feet. Let sit to dry before storing.
8. If you have a talented little chick helping you decorate, let her go nuts embellishing the cookies to her heart’s content… and likely eating the excess sprinkles along the way!
Here’s a few more Easter dessert recipes I’ve shared that you might enjoy. Click on any image to see the recipe.