Chick Shaped Lemon Cookies

Ingredients

Dry Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp cornstarch
• 1 tsp salt

Wet Ingredients:

• 1/2 cup unsalted butter, melted and cooled (1 stick butter/8 tbsp)
• 1 1/2 cup granulated sugar
• 1 egg
• 1/2 tbsp lemon zest (1/2 medium lemon)
• 3 tbsp lemon juice (1 medium lemon)
• 1 tsp lemon extract
• Yellow food coloring (liquid, gel, or powder)

Decoration for Face:

• Melted white chocolate dyed with oil-based food coloring

Directions

1. In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking soda, cornstarch, and salt.
2. In a large bowl, use hand mixer to cream the butter, sugar, lemon zest, and lemon juice on medium speed until smooth, about 1-2 minutes. Scrape bottom of bowl.
3. Add egg, lemon extract, and yellow food coloring. If using liquid/gel food coloring, add 2-3 drops. If using powder, add a little less than ⅛ tsp. Mix on medium speed until combined.
4. Add all of the dry ingredients at once and use hand mixer on low-medium speed. Once most of the dries are incorporated, clean off hand mixer beaters and fold batter using rubber spatula until no dry flour remains.
5. Preheat oven to 350°F/177°C and line one baking trays with parchment paper or silicone mats.
6. Use medium cookie dough scoop to gather dough (about 1 ½-2 tablespoons each). Shape into ball, place onto lined baking tray, and flatten slightly with palm of your hand. This will be the chick's head.
7. For the tufts of hair, take about ¼ tsp of dough, roll shape into ball, and place on top of the head. Repeat with a slightly bigger or smaller piece of dough, and place it next to the other ball.
8. Place chicks about 3-4 inches apart.
9. Bake for 10-12 minutes. Cookies should look slightly puffy + soft, and the edges should be set + firm. They should retain their yellow color and not be browned at all.
10. Let cool on pan for about 5 minutes, then transfer to wire rack. Let cool completely.
11. To add the faces, use black, white, orange, and pick colored melted white chocolate with oil-based food coloring.
12. Place into small piping bags and cut a small tip. Use the black for the eyes, white for the very top edge of the eyes, orange for the beak, and pink for the blush.
13. Enjoy!

Notes:

1. Make sure you use oil-based food coloring for the white chocolate, or the colors will not blend well.
2. Store cookies in an airtight container at room temperature for up to a week.