Use 3 common cookie cutters to make hatching chick emoji! It's easy!
I've been making emoji cookies for awhile now and I usually craft my own cookie cutters for each shape. While playing around with some Easter DIY ideas I realized that I could actually make the adorable hatching chick, one of my favorites, with some of my simplest everyday commercial cutters! I took 2 different sized circles and a heart and fiddled around with them to make a really easy version of the Easter chick emoji. The eggshell can be left plain or decorate it in pretty pastels to look even more like an Easter cookie.
All you need to make them is sugar cookie dough, royal icing, food coloring, several disposable pastry bags, a few pastry tube tips and 3 cookie cutters (1 1/8" circle cutter, 2 1/4" circle cutter, and 2 1/2" heart cutter). You can vary the sizes as long as they work together.
To make things super simple you can also use store bought dough and icing and edible food markers.
Sugar Cookie Dough Recipe from: You Cant Judge a Cookie by Its Cutter
2 ½ cups plus 2 tablespoons (340 grams) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup (1 ½ sticks or 170 grams) unsalted butter, softened
1 cup plus 2 tablespoons (225 grams) granulated sugar
1 large egg
1 1/2 teaspoons vanilla
Whisk together the flour, baking powder, and salt in a medium bowl and set aside. In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar on medium speed for 1 to 2 minutes, until throughly combined.
Reduce speed to medium low and add the egg and vanilla, mixing until thoroughly combined, about 40 seconds. Reduce speed and gradually add the flour mixture, scraping down the sides of the bowl as needed and beating just until incorporated. Divide the dough into two equal parts, flatten into discs, and double-wrap in plastic wrap.
Chill the dough until somewhat firm (2-3 hours or even overnight).
Roll out dough to between 1/8 and ¼ inch thick.
Cut out one of each of the 3 shapes for every chick emoji cookie you want to make.
With a knife, cut the larger circle so that it has a jagged edge with 4 points. This will be the egg.
Cut the top bumps off the heart and about 1/4 inch off the bottom. This will be the body of the chick.
With your fingers, flatten the dough at the lower edge of the heart.
Take the chick’s body piece and place it on the baking sheet.
Then take the jagged egg piece and place it on the body as shown, leaving the upper part showing where the wings stick out. Adjust them with your fingers if desired.
Using the smaller round cutter, cut off a small sliver of a circle from the upper part of the chicks body where its head will be. Place the smaller circle in that space. This is the chick’s head.
Repeat this process to make each hatching chick cookie.
Bake at 350 for 10 – 12 minutes or until golden around edges. Let cool for 5 minutes and transfer to a rack to dry completely.
(If you are in a hurry just use store bought tubes of icing)
Dye some of the icing yellow and put yellow and white icing in bags fitted with tips to outline the chick and egg. This icing should me the consistency of toothpaste.
With a looser version of each color, fill in the 2 areas with icing. Allow icing to set while you make some colors for decorating.
Pipe black for the eyes and orange for the beak. When the eyes have set, add a white dot to them for highlights.
Leave the shell white, or decorate it any way you like! It’s Easter so think pastels and Spring! Use either icing from a tube (homemade or store bought) or use a small brush to paint designs with diluted food coloring. Be sure to dab your brush onto a paper towel before painting on the cookie the brush is not too wet.