Frosted Circus Animal Cookies
User Reviews
5.0
9 reviews
Excellent
Frosted Circus Animal Cookies
Report
A childhood favorite, and this homemade version is so much better than store-bought. Buttery, mini animal shape, shortbread-like cookies are topped with a simple glaze and finished with colorful sprinkles for a cookie people of all ages will love!
Share:
Ingredients
Cookies
- 2 1/2 cups (353g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (105g) granulated sugar
- 1/2 cup (60g) powdered sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Plenty of rainbow nonpareil sprinkles
Icing*
- 1 1/2 cups (170g) powdered sugar
- 1/4 tsp vanilla extract
- 4 Tbsp half and half** then more as needed
- pink food coloring (I used Wilton Rose)
Add to Shopping List
Instructions
- For the cookie dough: In a mixing bowl whisk together flour, baking powder and salt, set aside.
- In the bowl of an electric stand mixer cream together butter, granulated sugar and powdered sugar until well combined. Mix in egg, vanilla extract and almond extract.
- With mixer set on low speed, slowly add in flour mixture and mix until combined. Divide mixture into 2 equal portions, shape each portion into a smooth 6-inch disk.
- Chill dough: Wrap with plastic wrap and chill 1 1/2 hours, or until firm (you can chill overnight then let rest on counter about 5 minutes if it's too firm to roll). Preheat oven to 350 degrees during last 10 minutes of chilling.
- To roll dough and cut cookies: Dust a clean work surface with flour then place one disk of dough on floured surface, dust top lightly with flour and roll out to 1/4-inch thickness (leave dough disk chilled that you aren't currently working with).
- Cut into mini animal shapes (I used these here) then transfer (use an offset spatula to help lift them from surface if needed)to a baking sheet lined with a silicone liner or parchment paper, leaving about 3/4-inch between cookies.
- Bake in oven: Bake in preheated oven about 7 - 11 minutes until set (meanwhile gather scraps of dough, mash and shape into smooth disk again and refrigerate).
- Let cool: Remove from oven and cool several minutes on baking sheet, then transfer to a wire rack and cool completely. Repeat with remaining disk of dough.
- For the icing: In a medium mixing bowl whisk together powdered sugar, vanilla and enough half and half or cream to reach a medium consistency (not runny, not thick).
- Divide mixture evenly among two bowls, tint one of them with pink coloring and leave the other white. Spread over cookies and immediately sprinkle with sprinkles after frosting each one. Let rest until glaze has set.
Notes
- *For a second icing option you can also try them with 16 oz. vanilla candy melts. Melt according to package instructions and tint with pink gel food coloring. Immediately sprinkle with sprinkles before candy melts set.
- **Heavy cream will work great too, you may need a little more as it's thicker.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
