Lamb cookies

Try these baa-rilliant kawaii-inspired lamb sugar cookies by Juliet Sear from her book, Cute Bakes. This fun recipe with adorable decorations is perfect to get the kids involved with this spring!

Decorated kawaii-inspired lamb sugar cookies Image credit: Juliet Sear

I was inspired to make these by some super cute puffy stickers I found – I just knew they would work as iced sugar cookies. They are so kawaii and perfect for a springtime treat! – Juliet Sear

Cute bakes cover

This recipe is from Cute Bakes by Juliet Sear, Hardie Grant PublishingJuliet shows easy step-by-step instructions on how to ice and decorate your creations to perfection, making them the perfect gift or party treat. From larger cakes to small cookies and cupcakes, there’s something to suit every occasion. If you love this bake you can get the book from our online shop WITH an automatic 20% off just for being you, PLUS free UK P+P!


To check if the sugar cookies are done, press the dough with your finger (don't burn yourself)! If your finger leaves an indentation, they're not quite ready so bake a little longer until firm. 

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For the vanilla sugar cookies

  • 200g soft salted butter, at room temperature
  • 200g golden caster (superfine) sugar
  • 2tsp vanilla extract or vanilla bean paste, or 1 vanilla pod
  • 1 large free-range egg, lightly beaten
  • 400g plain (all-purpose) flour, sifted, plus extra for dusting

To decorate

  • icing (confectioners’) sugar, for dusting
  • 60g (2 oz) pale peach-coloured sugar paste (fondant)
  • 4cm (1½ in) round cookie cutter or lamb face template
  • a little soft-peak white Royal Icing, in a piping bag fitted with a number 2 round nozzle, for sticking
  • a little soft-peak Royal Icing in pastel shades of your choice, in piping bags fitted with round number 2 nozzles, for outline
  • a little runny Royal Icing, in the same pastel shades as the soft-peak icing, in piping bags (about 150 g/5 oz per colour), for flooding
  • black edible food pen (fine-tip), for face details


For the vanilla sugar cookies

Preheat the oven to 180°C (350°F/Gas 4) and line a baking tray with parchment paper.
Put the butter and sugar into a mixing bowl. Add the vanilla extract or paste, or scrape out the seeds from the vanilla pod and add these. Mix on slow speed in an electric mixer or beat by hand until just combined.
Add the egg and mix, still on a slow speed, or use a wooden spoon, until fully incorporated.
Tip in all the flour and continue to mix until a dough is formed. If the mixture is a little sticky, add a little more flour. If it's a bit dry, add a few droops of water. You'll know it's the right consistency when the dough comes together without leaving sticky traces on the bowl and forms a nice, shiny, pliable ball.
Roll the dough out on a clean, floured surface - use plenty of flour to prevent sticking. If you have them, use guide sticks for rolling out the dough. This will ensure you get an even thickness and the cookies bake evenly. Otherwise, just take care to apply even pressure. Roll to a thickness of about 5mm (1/4in).
Once the dough is rolled out, cut your shapes out with cookie cutters or your chosen card template. Simply trace over the template and stick to a piece of card, then cut around this.
Use a palette knife or cake slice to pick up the cookies and transfer them to a lined baking tray. Leave a gap of about 2.5cm (1in) between each one.
Place in the oven and bake for around 10-12 minutes (for small to medium-sized cookies). Check after 10 minutes, as all ovens vary. The cookies should be golden brown, firm and springy to the touch. Leave to cool on a wire rack.

To decorate

Before decorating these sweet cookies, dust your work surface with a little icing sugar and roll out the peach coloured sugar paste very thinly. Using a round cookie cutter or the template, cut out the faces for the lambs.
Pipe some white soft-peak royal icing onto each cookie and stick on the sugar paste cut-outs. Smooth over with your hands.
Carefully pipe a wavy outline of pastel soft-peak icing neatly around the edges of the cookies and around the faces.
Flood each cookie with the matching coloured runny icing, leaving the face clear. Allow to dry for a few hours, ideally overnight.
Once dry, add sweet kawaii facial expressions with edible black pen to bring them to life. Adorable!
Last updated 2 months ago

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