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Easter Lamb Cookies

Written by Mike Tamplin Mar 28, 2015


Possibly the most underrepresented animal around Easter time is the lamb. Sure you have your basic bunnies and baby chicks that steal the show, but in my opinion the lamb is where it’s at. Lambs just add such shear warmth (literally) to the spring season. It could also be time to write the people at Peeps® for a lamb version of their marshmallow sugary treats. Just sayin’.

To help remedy this situation, I tried to do my part by making these cute Easter lamb cookies. Let me show you how.

Easter Lamb Cookie Cutter and Template

To make these Easter lamb cookies, I used this baby cookie cutter from KarensCookies.Net.


I sketched out a lamb while trying to keep the overall design on the simple side. However, I also wanted to provide a template to help guide you during the decorating process.

If you have a Kopykake or Pico projector, just print it out (or pull it up on your mobile device) and you’re set.

For those without a projector, you can still print it out, cut out the body sections, and trace the design onto the cookie with an edible food marker.

You can download the Easter lamb cookie template HERE.

Decorating Process

  1. 1

    Begin by outlining and filling a U-shaped face in the upper middle of the cookie with ivory-colored royal icing. Then, after the face had time to set, add almond-shaped ears to the sides of the face.

    For the hooves, outline, then fill, an oval with a slight notch removed from the tips with gray royal icing. For the exact shape of the hooves, you can use the template I provided as a guide. Just cut out the hooves from the printout sketch and trace around shape onto the cookie with a food marker.

  2. 2

    After the hooves and face had time to set (about 15 minutes), fill the center body area with white icing. Make sure to leave extra room on the sides for the arms.

    For added dimension, I like to add an extra layer of ivory icing on top part of the ears to create a folded “ear flap” appearance.

  3. 3

    Once the ears and the body areas had time to set, fill in the arm areas and the top of head with white icing. I made sure to pipe slightly over the edges of the face and ears for a layered effect.

    Again for added dimension, add a center belly layer on top of the body area. This should give this lamb a bent over, slouched look to him.

    Also, add a triangle nose with the same gray royal icing used for the hooves. Leave the cookie to dry completely (about 4 hours).

  4. 4

    To add a woolly texture to the lamb’s coat, I utilized this easy (yet amazing) technique by SweetAmbs. SweetAmbs demos how to add “fur” to a teddy bear in a helpful tutorial and video. Please click this link to see exactly how.

  5. 5

    After the lamb cookie is completely dry, add the finishing details. I used a black, fine-tipped food pen to add the eyes and mouth detail, as well as to add the line details on each hoof.

    Also, to amp up the cuteness factor on these Easter lamb cookies, I added some rosy cheeks with watermelon-colored petal dust applied with a food-only paintbrush.


For more creative Easter and spring cookie ideas, please check out the following links:


NOTE: This might be my last post for a few months as I prepare for a big move. My day job is moving me to southern California early May, but I hope to be back to baking as soon as I get settled in my new digs. In the meantime, if you have any recommendations for me to check out in the Long Beach area I would love to hear them!

Happy Spring, Everyone!

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34 replies on “Easter Lamb Cookies

  1. So Cal! thats where I am! Where abouts? Good luck with your move… Love your cookies and your directions are awesomely written, simple, quick and easy to read. Thanks for your time and for helping us to master the craft :)

  2. Oh dear,
    you had me at lamb! What a fabulous resource you’ve created; thanks for sharing. I’ve ordered the cutter and hope to get some created before our big move in July!

    thanks again :D

  3. I have been trying to figure out how to make the royal icing at a good consistency…how do you do that for the outline and the flooding?? I have bottles and decorating bags and tips.

    1. Hi Cathy, you can see what the consistency I use for both flooding and outlining at the start of this video. Just take stiff icing from the mixer and place into a bowl. Then use a spray bottle of water and add water until it’s the consistency you need. The spray bottle allows you to add a tiny about of water at a time without overdoing it.

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