Chicken Salad Chick Sugar Cookie Recipe (Easy Copycat)
Chicken Salad Chick’s sugar cookies are the soft, thick, frosted kind that sit right next to the register and are nearly impossible to walk past. This copycat gets you the same pillowy crumb and sweet vanilla frosting at home, with ingredients you probably already have.
These come together in about an hour and hold up well for a few days, which makes them a solid choice for a weekend bake that carries you through the week.
Why I Love This Recipe
The cookies stay soft for days because the cream cheese in the dough holds onto moisture. That’s not a coincidence; it’s the real reason this recipe works where a plain butter cookie dries out overnight.
The frosting is thick and sweet, but the almond extract keeps it from tasting flat. A little goes a long way, and it’s what makes the flavor land somewhere between a bakery and something you made yourself.
Recipe Ingredients
- 2 3/4 cups all-purpose flour – Spoon and level it; packing the cup is the most common cause of dense cookies
- 1/2 tsp baking powder – Just enough lift to keep the cookie thick without making it cakey
- 1/4 tsp salt – Balances the sweetness in both the dough and frosting
- 1/2 cup (1 stick) unsalted butter, softened – Pull it out 45 minutes ahead; it should dent easily when pressed
- 4 oz cream cheese, softened – Full-fat block style, not whipped or spreadable
- 1 cup granulated sugar – Standard white sugar for a clean, neutral sweetness
- 1 large egg – Room temperature helps it incorporate evenly
- 1 1/2 tsp vanilla extract – Used in both the dough and the frosting
- 1/4 tsp almond extract – The flavor that makes these taste like a real bakery cookie
- 3 tbsp milk – Whole milk gives the best texture; used in the frosting
- 2 cups powdered sugar – Sifted, for a smooth, lump-free frosting
- 2 tbsp unsalted butter, softened – For the frosting; keep it separate from the dough butter
- Pink or white sprinkles – Optional, but this is how the Chicken Salad Chick version looks
Variations / Substitutions
- Gluten-free flour – A 1:1 gluten-free all-purpose blend works here; the texture is slightly more tender but still holds its shape.
- Dairy-free – Use vegan butter and dairy-free cream cheese in the dough, and plant-based milk in the frosting; the cookies will spread a little more but taste very similar.
- Lemon extract – Swap the almond extract for lemon extract and add 1 tsp lemon zest to the frosting for a brighter flavor.
- Food coloring – Add 2 to 3 drops of gel food coloring to the frosting for a pastel version that works for parties or Easter.
- Extra thick cookies – Chill the dough for 30 minutes before baking and the cookies will puff up even taller and spread less.
If you enjoy soft frosted cookies like these, you might also like a Lofthouse-style soft sugar cookie recipe.
How To Make Chicken Salad Chick Sugar Cookies
Step 1: Cream the Butter and Sugars
Preheat your oven to 350°F (175°C). In a large bowl, beat the 1/2 cup softened butter and 4 oz softened cream cheese together on medium speed for about 2 minutes, until smooth and fluffy. Add the 1 cup granulated sugar and beat for another 2 minutes. The mixture should look pale and creamy, not grainy.
Scrape down the sides of the bowl before moving on. Any unmixed butter sitting at the edges will streak through the dough unevenly and cause some cookies to spread differently than others.
Step 2: Beat In the Egg and Extracts
Add the 1 large egg, 1 1/2 tsp vanilla extract, and 1/4 tsp almond extract to the butter mixture. Beat on medium speed for about 1 minute until fully combined. The batter will look glossy and smooth.
Don’t overmix once the egg goes in. Beating too long at this stage develops the protein in the egg and can make the final cookie slightly tough around the edges.
Step 3: Fold in the Flour Mixture
In a separate bowl, whisk together the 2 3/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Add the flour mixture to the butter mixture in 2 additions, mixing on low speed just until no dry streaks remain, about 30 seconds per addition. The dough will be soft and a little sticky.
Stop mixing the moment the flour disappears. Overworking the dough after the flour goes in activates gluten and leads to a tougher, more bready cookie instead of a tender one.
Step 4: Bake the Cookies
Line 2 baking sheets with parchment paper. Scoop the dough into balls about 2 tablespoons each and place them 2 inches apart. Flatten each ball slightly with the palm of your hand to about 1/2 inch thick. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are just set and the centers still look slightly underdone.
Pull them at 10 minutes if you want a very soft center. They will look underbaked, but they firm up as they cool. Let them sit on the baking sheet for 5 minutes before moving them to a wire rack to cool completely, about 20 minutes total.
Step 5: Whisk the Frosting and Decorate the Cookies
In a medium bowl, beat the 2 tbsp softened butter on medium speed for 1 minute. Add the 2 cups sifted powdered sugar, 3 tbsp whole milk, and the remaining 1/2 tsp vanilla extract. Beat on medium-high for about 2 minutes until the frosting is thick, smooth, and spreadable. It should hold a soft swirl when you lift the beater.
Spread a generous spoonful of frosting over each fully cooled cookie using a small offset spatula or the back of a spoon. Scatter pink or white sprinkles over the top while the frosting is still wet, then let the cookies sit for about 10 minutes until the frosting is set. Transfer to a serving plate so the frosted tops are facing up and the sprinkles catch the light.
Recipe Tips
- Use block cream cheese, not spreadable. Tubs have added stabilizers and water that change the dough consistency and can make the cookies spread too thin.
- Don’t skip cooling before frosting. Frosting a warm cookie melts the butter in the glaze and turns it runny. Twenty minutes on the rack is the minimum.
- Scoop evenly. A standard cookie scoop (about 2 tbsp) means every cookie bakes in the same amount of time. Uneven scooping leads to some cookies overbaked before others are done.
- Sift the powdered sugar. It takes 30 extra seconds and it’s the difference between a smooth, glossy frosting and a lumpy one.
Bake times by pan (350°F / 175°C), checking doneness at the lower end of each range:
| Pan Type | Cookie Thickness | Bake Time |
|---|---|---|
| Light aluminum | 1/2 inch | 10 to 11 mins |
| Dark nonstick | 1/2 inch | 9 to 10 mins |
| Insulated/air-cushion | 1/2 inch | 12 to 13 mins |
How To Store
- Refrigerate – Store frosted cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. Layer them between sheets of parchment paper so the frosting doesn’t stick.
- Serve Cold – These are actually quite good straight from the fridge; the frosting firms up into a slightly fudgy texture that holds together well.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Wrap it tightly in plastic wrap and refrigerate for up to 2 days, or freeze it for up to 1 month. Thaw overnight in the fridge before scooping and baking.
Why did my cookies spread flat?
Butter or cream cheese that was too warm is the most likely cause. If the dough feels very soft when you scoop it, refrigerate it for 20 to 30 minutes before baking.
Can I double the batch?
Yes, and the recipe scales without any adjustments. Mix in two separate batches if your stand mixer is smaller than 5 quarts so the dough doesn’t overflow.
Can I use salted butter instead of unsalted?
You can, but leave out the 1/4 tsp salt in the dough. The frosting recipe is written for unsalted butter, so keep that one as written.
Chicken Salad Chick Sugar Cookie Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Beat 1/2 cup butter and 4 oz cream cheese on medium speed for 2 minutes. Add 1 cup granulated sugar and beat for 2 more minutes until pale and fluffy.
- Add the 1 large egg, 1 tsp vanilla extract, and 1/4 tsp almond extract. Beat on medium for 1 minute until smooth and glossy.
- Whisk together 2 3/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a separate bowl. Add to the butter mixture in 2 additions, mixing on low just until no dry streaks remain.
- Scoop dough into 2-tbsp balls onto parchment-lined baking sheets, spaced 2 inches apart. Flatten each to about 1/2 inch thick. Bake for 10 to 12 minutes until edges are set. Cool on the pan for 5 minutes, then transfer to a wire rack for 20 minutes.
- Beat 2 tbsp butter for 1 minute. Add 2 cups sifted powdered sugar, 3 tbsp whole milk, and 1/2 tsp vanilla extract. Beat on medium-high for 2 minutes until smooth and spreadable. Frost cooled cookies, add sprinkles, and transfer to a serving plate.
