It’s that time of the year again, where chocolate eggs and the smell of freshly baked hot-cross buns are ubiquitous. Whether you celebrate Easter or not, there is no doubt you’ll be consuming Easter treats of some sort. These lemon flavored chick sandwich cookies are so easy to make, yet are adorably cute and delicious. Whip these up and take them to your Easter party this year! They’ll add a little zing to the Easter spread.
For the cookie dough
- 115 grams butter
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 1/2 cup plain flour
- 1 Tablespoon lemon rind
- yellow food coloring
For the decorations
- cream cheese lemon frosting
- black and orange royal icing
1. Cream butter and sugar, then add lemon rind and egg until incorporated. Gradually add flour until dough forms, then a few drops of yellow food coloring, and mix until combined.
2. Refrigerate cookie dough for at least 30 minutes. When ready to bake, line baking tray with parchment paper, and pre-heat oven to 350 degrees Fahrenheit. Roll out dough and cut into circles. Bake for 10-12 minutes, or until edges begin to brown. Transfer onto wire rack to cool.
3. When the cookies have completely cooled, it’s time to decorate! Transfer frosting into a piping bag, and fill half the cookies, leaving the other half bare. Sandwich the bare cookies onto the filled ones, pushing the two halves together so the frosting reaches the edges of the cookies. This is important if you want to roll the edges of the sandwich cookies into sprinkles.
4. Roll the edges of the cookies into sprinkles. Lastly, pipe on the eyes of the chicks with black royal icing, and the beak and feet with orange royal icing.
5. Gather some of your loved ones and enjoy!
Transfer pre-made frosting into a piping bag, and fill half the cookies, leaving the other half bare. Do this in a swirling motion, and don’t be afraid to be a little generous with the filling!