Spring Chicken Easter Cookies

Spring chicken Easter cookies

These adorable Spring Chicken Easter Cookies are super simple, sweet and scrumptious! With only a few ingredients, you’ll be enjoying these festive and citrusy cookies—flavored with Orangesicle cake mix!—in just minutes. The kids will have a blast helping you to decorate the cute chickadee faces, too. It’s the perfect edible craft for Easter weekend! Just press a couple of candy eyeballs and “Starburst beaks” onto these easy-to-make, yellow-frosted cookies and share with coworkers, classmates and friends. These holiday treats will surely entertain.

Spring Chicken Easter Cookies
Serves: 24
  • 1 package Orangesicle Cake Mix
  • ¾ cup shortening
  • ½ teaspoon orange extract
  • 2 eggs
  • Frosting
  • 1 container pre-made vanilla frosting
  • 4 drops yellow food coloring
  • 1 package (.88 oz) Wilton Candy Eyeballs
  • 1 package Starburst minis
  1. Preheat oven to 350°F. Mix together the cake mix, shortening, orange extract and eggs until thoroughly combined.
  2. Using your hands, roll cookie dough into balls about 1½“ diameter (the size of large melon balls).
  3. Place on a greased cookie sheet or use a Silpat baking mat.
  4. Bake for 8-9 minutes until the edges just begin to turn brown.
  5. Let cool on the cookie sheet before frosting.
  6. To make the frosting, empty the can of vanilla frosting into a bowl and add the yellow food coloring. Mix well. Frost each cookie generously with the yellow icing.
  7. To make the orange beak, take an orange mini Starburst and cut it on the diagonal most of the way through. Fold candy back up to form a beak. Place it in the middle of the cookie and then add the candy eyes above it. I used other mini Starburst cut in half for the top of the chicken’s head.
Spring Chicken Easter Cookie beak