Little Lamb Cookies

Bake up a batch of oh-so-sweet little lamb cookies this Easter to make a big impression on friends and family. Stacked and iced, these cookies make a clever dimensional treat for the Easter dessert table or as a favor and take home treat for your guests.

Prep1 hr
Total Time3 hr
Skill LevelBeginner

Amount18

Ingredients & Tools
Instructions

Instructions

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Make cookies. Preheat the oven to 350°F.
In a large bowl, cream the butter and sugar with an electric stand mixer or hand mixer until light and fluffy. Beat in the egg, and vanilla and almond extracts.
Mix together flour, baking powder and salt. Add dry ingredients to butter mixture 1 cup at a time, mixing after each addition. Once the dough mixes into a ball, you’re done mixing
Test that the dough is sticky and holds a shape but doesn’t stick to your fingers. Do not chill dough.
Divide the dough into 2 balls, then form them into 2-inch thick rectangles discs. This will keep the dough from falling apart while rolling, and the rectangular shape will help you cut more cookies out of each rolling.
On a floured surface, roll each ball into a circle, approximately 12 inches in diameter and 1/16 inch thick. Dip the cookie cutter in flour before each use and cut out shapes. Cut one flower and one small circle for each cookie.
Bake the cookies on an ungreased baking sheet with or without parchment paper. Bake for 8-11 minutes or until cookies are lightly browned. Move the cookies to a cooling rack to cool completely.
Tint frosting. Divide frosting and tint 1 1/2 cup ivory, 1 1/2 cup cream, 3/4 cup pink and 3/4 cup brown.Combine Ivory and Brown for cream shown. Combine Ivory and Lemon Yellow for ivory shown.
Decorate cookies. Use spatula and cream frosting to ice flower cookies for the body. Use spatula and ivory frosting to ice the round cookies for the head.
Position round cookie on the flower cookie.
Prepare 4 decorating bags, 1 with a coupler. Place tip 10 in a decorating bag with ivory frosting and pipe elongated bead ears. Place tip 12 in a decorating bag with cream frosting and pipe tufts of frosting on top of the head.
Place tip 16 in a decorating bag with a coupler, fill with pink frosting and pipe rosettes for flowers. Use the same bag with tip 5 to pipe dot cheeks. Place tip 1 in a decorating bag with brown frosting and pipe string facial features.