Chicken cookies


  • 500 gram FunCakes Mix for Cookies
  • 450 gram FunCakes Mix for Royal Icing
  • FunCakes Edible FunColours Gel – Pink
  • FunCakes Edible FunColours Gel – Yellow
  • FunCakes Edible FunColours Gel – Brown
  • FunCakes Edible FunColours Gel – Leaf Green
  • FunCakes Edible FunColours Gel – Red
  • FunCakes Edible FunColours Brush Food Pen – Black
  • 1 egg
  • 150 gram soft unstalted butter
  • 55 ml water
  • FunCakes Magic Roll-Out Powder
  • FunCakes disposable decorating bags 30 cm
  • Wilton Comfort Grip Cutter Round
  • Oval cutter of approx. Ø 2cm
  • Cutter in the shape of a chicken
  • Wilton Wide Glide rolling pin
  • Wilton decorating tip #233
  • 3x Wilton decorating tip #2
  • Wilton spatula
  • Wilton parchment paper
  • PME needle tool
  • Plastic foil

Prepare 500 gram Mix for Cookies as indicated on the package or in this basic recipe. Wrap the dough in plastic foil and let it rest in the fridge for an hour. Meanwhile, preheat the oven to 180°C (convection oven 160°C). Get the dough out of the fridge, knead well until it’s soft again and roll out on a with Magic Roll-Out Powder covered work surface until a 3mm thickness. Cut out chickens, circles and eggs. Use the small oval cutters for the eggs and cut off the legs of the chickens to give them a straight bottom. Place them with enough space in between on a with parchment paper covered baking plate and bake the cookies for 10-12 minutes. Do you have dough left? Wrap it in plastic foil and save it in the fridge for another time! Let the cookies cool down on the kitchen counter afterwards.

Prepare 450 gram of Royal Icing as indicated on the package or in this basic recipe. Divide the icing into 6 portions, 4 of which you dilute with water until yoghurt thickness. Colour these pink, yellow and red, leave one bowl white. Colour the other remaining two bowls with stiff icing brown and green.

Put the green icing on top of the round cookies and divide well. Fill a decorating bag with tip #233 with brown icing. Pipe a nest on the cookies.

Fill a decorating bag with tip #2 with pink icing and decorate the chickens with it, following the same line as on the photos, leaving the yellow beak and the red comb of the chicken blank for now. Use the needle tool to divide the icing in the right shape. Fill a decorating bag with tip #2 and the yellow icing and let small dots fall into the pink icing. The yellow dots will merge with the pink glaze. Let this layer dry by air for an hour.

Fill a few of the eggs completely with white icing and other only halfway. Use the needle tool again to divide it nicely. Use the yellow icing to fill the rest of the egg, this being the heads of the chicks. Make the beak of the big chicken with yellow icing as well. Now fill another decorating bag with #2 with red icing and make the combs of the chicken. Take a small drip of red on the needle tool to make the beak of the little chickens. Now take the pink icing again and pipe little dots and wings on the big chicken. Make eyes with the white icing on all chickes. Let the cookies dry for a couple of hours. Finally, make the pupils and eye lashes with the black brush food pen. Once the cookies have completely dried, place the chicken and the eggs with a bit of royal icing in the nest.