Spring Chick Cookies

Spring Chick Cookies
Elizabeth LaBau
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 12 servings
Yield: 24 cookies
Nutrition Facts (per serving)
549 Calories
16g Fat
99g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12
Amount per serving
Calories 549
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 30%
Cholesterol 3mg 1%
Sodium 216mg 9%
Total Carbohydrate 99g 36%
Dietary Fiber 1g 4%
Total Sugars 58g
Protein 3g
Vitamin C 4mg 18%
Calcium 15mg 1%
Iron 4mg 20%
Potassium 106mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spring chick cookies are a sweet, easy spring candy recipe. All you need are Nutter Butters (or similar long rectangular cookies), orange candies, yellow coating, and candy eyeballs to make these fun little chicks. They're so simple, kids can help make and decorate them, too.

If you're in the mood for more cute and easy animal cookies, try these Easter Bunny cookies as well.


  • 15 orangeStarburst candies

  • 16 ounces yellow candy coating

  • 24 Nutter Butter cookies, or similarly shaped cookies

  • 48 candy eyeballs

Steps to Make It

  1. Gather the ingredients.

  2. First, cut the orange Starburst candies into beak and feet shapes. To make the beaks, cut 3 candies diagonally, then cut them diagonally again, so each candy yields 4 thick triangle shapes. These beaks will be too thick, so cut them in half widthwise so each one yields 2 thinner triangles. You should have 24 small triangles.

  3. To make the feet, cut the remaining 12 candies in half so each one gives you 2 thick rectangles. Cut the rectangles in half widthwise to make thin rectangles. Trim triangle shapes from 1 edge of each rectangle to make a foot shape. You should have 24 pairs of feet.

  4. Line a baking sheet with waxed paper or parchment paper, and set aside for now.

  5. Place 16 ounces yellow candy coating in a medium, microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent overheating, until the coating is melted and smooth.

  6. Using forks or dipping tools, dip a cookie in the coating until it's covered completely. Remove it from the coating and let the excess drip back into the bowl, then place it onto a baking sheet lined with parchment or waxed paper.

  7. After you have dipped 3 to 4 cookies, pause and decorate them before the coating on the cookies hardens. Take 1 beak and press it on top of each cookie. Add 2 candy eyeballs above the beak. Take 2 feet and press them into the bottom of each cookie.

  8. Repeat the dipping and decorating process until all of the cookies are finished. Refrigerate the tray briefly to set the chocolate, for about 15 to 20 minutes.

  9. Once set, the cookies can be served immediately.


  • The cookies keep well, but the candy decorations tend to get very hard and chewy after being exposed to air for several days.
  • If you want to store them, keep them in an airtight container at cool room temperature.
  • If you don't have candy eyeballs, you can easily make eyes for the birds by melting some white chocolate chips and dotting them on the chick faces. Once the white chocolate is set, melt dark chocolate and dab a small circle of dark chocolate in the center of the white chocolate to make the eyes.