Circus Animal Cookies
User Reviews
5
Circus Animal Cookies
Description
Circus Animal Cookies are made with a traditional sugar cookie dough that combines all-purpose flour, baking soda, butter, powdered sugar, egg, and vanilla extract. The use of powdered sugar gives these cookies a sandy, crisp texture. After chilling the dough, it is rolled out thin and cut into small animal shapes. Baking at 350°F creates tender, slightly crisp cookies that hold their shape well.
Once cooled, the cookies are coated with bright pink and white candy melts, with rainbow nonpareils scattered on top before the coating sets. This creates the signature colorful and festive appearance reminiscent of classic circus animal cookies. These cookies make a whimsical snack or dessert, often enjoyed with milk or as party treats.
The recipe yields roughly 72 to 84 small cookies, depending on cutter size. Dough can be frozen for up to two months before rolling, and cookies keep up to two weeks in an airtight container at room temperature.
Ingredients
For the cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 tablespoons butter at room temperature (1 1/2 sticks)
- 3/4 cups powdered sugar (see note 1)
- 1 large egg at room temperature
- 1 teaspoon vanilla extract (see note 2)
For the coating:
- 1 (10 ounce) bag Candy Melts see note 3, bright pink
- 1 (10 ounce) bag Candy Melts bright white
- nonpareils see note 4, rainbow
Instructions
To make the cookies:
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, or using an electric hand mixer, add butter and beat until creamy, about 30 to 60 seconds. Add the powdered sugar and beat until well combined.
- Beat in egg and vanilla until just combined. Reduce speed to low, add the dry ingredients, and beat just until the dough starts to come together, about 1 to 2 minutes. Do not overmix. Scrape down the bowl as needed.
- Turn out the dough onto a clean surface and shape the dough into a ball. Flatten into a 1-inch disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Adjust oven racks to the upper and lower middle positions. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Sandwich the dough between two pieces of parchment paper or plastic wrap and roll out to 1/8-inch thick. Using small animal-shaped cookie cutters, cut out cookies and transferred to prepared baking sheets.
- Using a toothpick, poke a few holes in each cookie to prevent them from raising too much. Bake until the cookies are set, about 10 minutes. Transfer to racks and cool completely.
To decorate the cookies:
- Line two baking sheets with parchment or wax paper. Melt pink candy whites according to package directions (30-second increments in the microwave or over a double-boiler).
- Dip half of the cookies into the pink candy melts, allowing excess to drip back into the bowl, and set on parchment paper. Immediately sprinkle with a pinch of nonpareils.
- Repeat with white candy melts and remaining cookies. Allow cookies to harden completely before removing from the paper. Store in an airtight container for up to 2 weeks.
Notes
- Use powdered sugar to achieve a crisp but tender cookie texture.
- Chill dough at least 30 minutes before rolling for easier handling and better shape retention.
- Wilton brand bright pink and white candy melts best replicate classic cookie colors.
- Apply sprinkles onto the candy coating while still wet to ensure they stick.
- Store cookies in an airtight container at room temperature for up to two weeks.
- Dough disc can be tightly wrapped and frozen for up to two months; thaw overnight in refrigerator before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 240mg | 10% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 444IU | 9% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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