Happy Easter! Today I decided to make these super cute Chick Crinkle Cookies to celebrate the occasion! These cookies are also decorated with royal icing and the cookies are lemon flavoured with lemon zest and lemon juice. One of the best parts about this recipe is that they look adorable and are fairly easy and quick to make.
A few modifications/tips I made include use only 1/2-3/4 cup of icing sugar rather than 2 cups to roll the cookies in, as it only makes about 12 fully-assembled cookies (since 6 of them will be cut in half to add on to the other cookies to create one cookie). Also, for the cookies that you'll roll in sugar, you only need about 1/4 cup rather than 1 cup, however, this also depends on how many cookies you end up making.
In terms of alterations to the icing I would recommend using a #3 Wilton tip for the eyes (black icing) and #1 Wilton tip for the beak and feet (orange icing). I also used gel food colouring and it took quite a bit of it to create the deep colours. However, a quick fix would be to make about 1/4 or 1/2 of the royal icing amount, as the recipe made a lot and you really only need a tiny amount as you can see in the photo down below.
One of the best things about gel food colouring is that it doesn't add any after taste or make the icing water-y. I also ended up needing to add about 1 tbsp of water to the icing recipe when I used the full amount, but add gradually as it doesn't take much to thin it out. Alternatively, add 1tbsp of icing sugar if you find the icing is too thin.
Overall, this recipe turned out fairly well and I hope you enjoyed this review! Have a great Easter and see you next week :)
Here is the name of the cookbook I used, "Baking All Year Round" by Rosanna Pansino, you can buy it at Amazon.ca, Indigo.ca, or Amazon.com.
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