Looking for yummy ideas to fill your Easter basket? These little chicken and egg cookies are perfect – and kids will have fun baking them too!
Makes 20
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  • 125 g butter
  • ¹/³ cup sugar
  • ¹/³ cup icing sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla essence
  • 1¾ cups plain flour, sifted


  • 1 eggwhite
  • 1½ cups icing sugar
  • 2 tsps lemon juice
  • A few drops of yellow, orange, blue, green and pink food colouring
  • 20 g dark chocolate, melted

In a bowl, beat butter and sugars until creamy. Beat in egg and vanilla. Fold in flour. On a lightly floured surface, knead dough and shape into a disc. Wrap in plastic and chill 30 mins.


Preheat oven to moderately low, 160 C. Line 2 oven trays with baking paper.


Roll dough out on a floured surface until 0.1 cm thick. Cut out shapes using 6 cm egg-shaped and chicken-shaped cutters. Arrange on trays 2 cm apart. Bake 10 to 12 mins. Cool.


Prepare royal icing in a bowl; whisk egg-white until frothy. Add sugar and lemon juice, whisking until smooth. Divide icing into 4 small bowls. Tint one bowl yellow, one blue and one green. Reserve remaining icing.


Spoon yellow icing into a piping bag fitted with a small plain nozzle. Pipe around border of each chicken-shaped cookie. Then flood centre to fill with icing. Repeat with blue and green icing on egg-shaped cookies. Set aside 20 mins to set.


Using a smaller nozzle, pipe yellow wing, orange feet and beaks, and chocolate eyes on chicken cookies. Pipe dots onto egg-shaped cookies.

Photo: Bauer/Rob Shaw

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