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Easter Week: Baby Chick Lemon Mousse Cookie Cups + How-To Video

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Welcome to Day 1 of Easter Week at Smart Cookie! I’m bringing you a new delicious Easter recipe every day this week, so make sure you come back so you don’t miss a hop. Today, we’re giving love to an underrated Easter mascot: the chick. Often times, the chick is lost in the bunny’s shadow. Sure, everyone knows Easter is the bunny’s big day, but fluffy, puffy chicks are an unmistakable spring mascot too.

My Baby Chick Lemon Mousse Cookie Cups are the cutest yet easiest edible representation of the lovable little chick. A mountain of swirling, luscious Lemon Mousse is perched upon a sugar cookie crust just like a newborn chick would sit in its cracked eggshell. Three simple, easy-to-execute facial features bring the chick to life: 2 black eyes and one orange beak. Who knew something so basic could be so darn cute?

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Everyone will swoon over how adorable these Baby Chicks are, but once they get past the too-cute-for-words aesthetics and take a bite, heavenly, smooth, and creamy Lemon Mousse will greet their taste buds with its fresh and vibrant flavor. Then the crispness of the outer cookie and its chewy center will act like a vessel to carry the mousse through the journey down your gullet. It’s a tantalizing experience,  and rather unexpected; how can something be that cute AND taste that good?

Find out for yourself in my how-to video. And be sure to come back tomorrow for the next installment of Smart Cookie’s Easter Week.

A Few Tips Before You Get Cooking:

  1. I do not recommend using lemon juice in place of lemon zest because it will cause your filling to curdle.
  2. Want to enjoy these lemony confections all year-round? Just leave off the eyes and beak!
  3. Feel free to make the sugar cookie dough from scratch, if you like.
  4. Check out all of my Easter recipes here.DSC_3412

Baby Chick Lemon Mousse Cookie Cups
By The Smart Cookie Cook

Yield – about 3 dozen

Ingredients:

  • 2 rolls store-bought sugar cookie dough, I used Pillsbury
  • 2 cups chilled heavy cream
  • 2 tsp. vanilla extract
  • 1 package Jello Instant Lemon Pudding Mix (not cook & serve)
  • Zest of 1 lemon
  • 1 8-oz. can sweetened condensed milk
  • 1 cup super-icy cold water
  • Yellow food dye, optional
  • Orange frosting
  • Black frosting

Directions:

  1. Preheat oven to 350 degrees. Spray mini muffin tins with nonstick cooking spray.
  2. Break off chunks of dough about 2 tsp. in size and roll into balls. Drop balls into muffin tin. Keep them on the smaller side; if they overflow, they’re hard to get out without breaking.
  3. Bake 13-15 minutes, or until puffed, set, and just turning golden around the edges. As soon as you take them out of the oven, use something with a circular bottom (I used the bottom of an ice cream scoop) to press into the middle of the cups and maker craters. Whatever you use should be slightly less than the width of the cookie. Let cool completely.
  4. Make the filling: In a large bowl, beat the cream and vanilla on high with a hand mixer until stiff peaks form. Place in fridge.
  5. In a large bowl, whisk together pudding mix, condensed milk, water, and lemon zest until thickened, about 2 minutes. Place in fridge for 5 minutes to set up completely. It should be good and thick.
  6. Fold whipped cream into pudding just until evenly distributed. Stir in yellow food dye. Cover and place in fridge.
  7. Run a butter knife around the edges of the cooled cookies to loosen and gently lift out. Transfer to whatever surface you wish to work on.
  8. Transfer lemon mousse to a piping bag, or make your own piping bag using a ziplock bag (put filling in bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner). Pipe the filling in high, swirling mounds to look like chicks. You can also just scoop the filling in with a spoon.
  9. Use the black frosting (preferably with a small tip; if your frosting doesn’t have one or you don’t own tips, squeeze the frosting into a ziplock bag, work it to the bottom of one corner, and snip off a very teeny-tiny bit of the corner with scissors. Use this to pipe), to dot on two black eyes. Then use the orange to draw on a tiny orange beak below the two eyes. You’re done!
  10. Store chicks in an air-tight container in the fridge.DSC_3433

 

Posted in The Smart Cookie Cook and tagged , , , , , .

Colleen Bierstine

11 Comments

  1. These = cute. I want to make these with my students! I’m going to see if I can bring everything prepared to school so we can make these together!

  2. These are so adorable! I don’t know if I would eat them if I made them. I would just stare at them all the time. 😛

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