Chicken Salad Chick Buttercream-Frosted Cookies Recipe: Nostalgic Twist on a Classic Treat

This chicken salad chick buttercream-frosted cookies recipe reimagines a childhood favorite with a sophisticated twist—creamy chickpea buttercream that’s rich, stable, and surprisingly decadent.

The secret lies in blending aquafaba with powdered sugar until it reaches that signature frosting consistency, then piping it onto tender, buttery cookies for a nostalgic yet elevated treat.

I developed this recipe after craving something familiar yet unexpected, and the result is a dessert that bridges comfort food with modern baking techniques.

The foundation of these cookies is a classic shortbread dough, baked until golden and crisp at the edges but still tender inside—perfect for holding up to the thick, velvety frosting.

What makes this recipe stand out is the chickpea buttercream, which mimics traditional buttercream in texture and flavor without dairy or eggs. It’s a game-changer for those avoiding animal products or simply looking for a lighter alternative that still delivers on indulgence.

By the time you’re done, you’ll have cookies with a crisp, buttery base and a glossy, pipeable frosting that’s neither too sweet nor too heavy. The frosting’s subtle nutty undertones from the chickpeas add depth, while the cookie’s simplicity lets the flavors shine.

This is the kind of dessert that feels like a classic yet surprises with its modern twist—ideal for holidays, potlucks, or just treating yourself.

For an extra layer of fun, consider serving these cookies as part of a "chicken salad" dessert platter, deconstructed with crushed cookies as the base, dollops of frosting as "chicken," and fresh fruit as garnish. The possibilities are endless, but the cookies alone are already worth making. Let’s get baking!

Ingredients for chicken salad chick buttercream frosted cookie

Twelve simple ingredients for cookies that taste like childhood nostalgia meets modern baking magic.

The aquafaba is the star here. Save the liquid from two cans of chickpeas—it’s the secret to that ultra-stable, pipeable frosting. For the best quality, Trader Joe's or Whole Foods carry high-quality canned chickpeas with minimal additives. The flour needs to be sifted (don’t skip this—it’s what makes these cookies tender yet crisp). As for butter, Plugrá or Land O’Lakes unsalted are my go-tos—they’re reliable and affordable. If you’re feeling fancy, swap the almond extract for a tiny bit of toasted almond butter for extra depth, but it’s totally optional.

No aquafaba? 1/4 cup egg whites works in a pinch, but the texture won’t be quite as stable. Short on powdered sugar? Granulated sugar + cornstarch (1:1 ratio) is a decent stand-in, though it won’t be as smooth. The vanilla bean paste is a splurge, but if you’re using regular extract, double the amount for better flavor. For the cookies, baking powder is key—it keeps them light. If you’re avoiding dairy entirely, the heavy cream in the frosting can be swapped for coconut cream, though the texture will be slightly different. And if you’re going for that classic chicken salad look, yellow food coloring does the trick.

Store the cookie dough in the fridge for up to 3 days—it actually tastes better after resting. The frosting keeps for 5 days in an airtight container, though it’ll firm up a bit. For long-term storage, freeze the dough balls (unbaked) for 3 months6 months. Pro tip: Pipe the frosting onto the cookies right before serving—it’s showier that way, and the contrast of warm cookies with cool frosting is next-level. These are the kind of cookies that taste even better the next day, so make a double batch.

Step-by-step instructions for chicken salad chick buttercream-frosted cookies

Here's how to make these nostalgic cookies with a creamy, dreamy frosting that'll bring back childhood memories.

Open the 2 cans of canned chickpeas and drain them completely. Transfer the aquafaba (the liquid) to a clean mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the 1 cup of chickpea aquafaba on medium-high speed for about 5 minutes until it forms stiff peaks. This is your egg-white substitute for meringue-style buttercream.

In a separate bowl, combine the 1 cup of cold, cubed unsalted butter with the 3 cups of sifted powdered sugar. Mix on low speed until the butter is fully incorporated and the mixture is smooth. Add the 1 tablespoon vanilla extract, 0.5 teaspoon almond extract, 1 teaspoon lemon zest, and 0.5 teaspoon vanilla bean paste. Beat on medium speed for 2-3 minutes until fully combined and fluffy.

Gradually add the whipped aquafaba to the butter mixture, mixing on low speed until fully incorporated. If using, add the 1 teaspoon of food coloring and mix until evenly distributed. Finally, add the 0.25 cup of heavy cream for extra richness, mixing just until combined. Chill the buttercream in the refrigerator for at least 30 minutes to firm up slightly before frosting.

In a large mixing bowl, combine the 3 cups of sifted all-purpose flour, 0.5 cup granulated sugar, 0.5 teaspoon kosher salt, and 0.5 teaspoon baking powder. Whisk together until evenly distributed. Cut in the 1 cup of cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add the chilled buttercream to the dry ingredients and mix using a wooden spoon or dough scraper until the dough comes together. The dough will be slightly sticky but should hold its shape when pressed. If it's too dry, add 1-2 teaspoons of heavy cream to bring it together. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Remove one portion of the dough from the refrigerator and roll it out on a lightly floured surface to about 1/4-inch thickness. Cut out 1-inch rounds using a cookie cutter and place them about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown but the centers still look slightly underdone. They'll continue to set as they cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining portion of dough.

Once all the cookies have cooled completely, use the chilled buttercream to frost them. I like to pipe the frosting onto a parchment-lined baking sheet, then use a spatula to spread it evenly over the tops of the cookies. For a classic look, use a fork to create swirls in the frosting. If using, sprinkle the 0.5 cup of sprinkles over the frosted cookies while the frosting is still slightly soft to adhere.

Let the cookies sit at room temperature for about 15 minutes to allow the frosting to set slightly. They'll keep well in an airtight container at room temperature for up to 5 days, though I doubt they'll last that long with their irresistible flavor and nostalgic appeal.

Perfect pairings for chicken salad chick buttercream frosted cookie

Sweet-Savory Spreads

For a playful twist, serve these cookies alongside a chicken salad that mirrors the frosting’s creamy texture. Use a base of shredded rotisserie chicken, Greek yogurt (or vegan mayo), and finely chopped celery, grapes, and almonds.

Toss with lemon juice, Dijon mustard, and a pinch of salt—then layer it on toasted brioche slices or cucumber rounds for a deconstructed dessert vibe. 🥗

Creamy Dips

Pair the cookies with salted caramel or chocolate-hazelnut spread for dipping. Warm 2 cups of heavy cream with 1 cup of granulated sugar and ½ cup of chopped hazelnuts until thickened into caramel, then drizzle over the cookies.

For a richer option, melt 8 oz of dark chocolate with ½ cup of Nutella and spread it on the frosting for a decadent contrast. 🍫

Fruit Pairings

Bright, juicy fruits cut through the richness of the buttercream beautifully. Serve with strawberries, blueberries, or sliced peaches arranged on a platter. For a tropical touch, add mango chunks and kiwi slices—their acidity balances the sweetness.

I like to sprinkle crushed pistachios over the fruit for extra crunch. 🍓

Warm Beverage Pairings

A chai latte or vanilla chai tea complements the spiced notes in the buttercream, especially with the almond extract. For a non-caffeinated option, try warm spiced apple cider with a cinnamon stick. If you prefer coffee, a light roast with oat milk enhances the cookie’s buttery depth. ☕

Cold Beverage Pairings

For a refreshing contrast, serve with sparkling lemonade or iced vanilla latte. Add a splash of orange juice to the lemonade for a citrusy kick. For a boozy twist, pair with prosecco or a dry sparkling wine—the bubbles cleanse your palate between bites. 🍾

Cookie Salad Platter

Deconstruct the cookies into a cookie salad platter for a fun, shareable dessert. Crumble 24 cookies into bite-sized pieces and layer them on a platter. Add dollops of frosting as "chicken," fresh fruit as garnish, and a drizzle of honey or caramel.

Serve with mini spoons for scooping—it’s a crowd-pleaser at parties! 🎉

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