Frosted Animal Cookies that look and taste just like the nostalgic classic we all know and love.
- 2 1/2 cups all purpose flour
- 1 teas baking powder
- 1/2 teas salt
- 1/2 teas cinnamon
- 1/4 teas nutmeg
- 1/4 teas cardamom
- 3/4 cups unsalted butter at room temperature (1 1/2 sticks)
- 1 cup granulated sugar
- 1 egg at room temperature
- 1 1/2 tbsp honey
- 1/2 teas pure vanilla extract
- 1/2 teas almond extract
- 18 ounces white chocolate chips (1 1/2 bags)
- a few drops red food coloring (*oil based)
- 2 tbsp multi-colored sprinkles
- Sift together the flour, baking powder, salt, cinnamon, nutmeg and cardamom in a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar and honey together on high speed for about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
- Add the egg, vanilla and almond extract and beat for about a minute, stopping the mixer once to scrape down the sides of the bowl.
- Add the dry ingredients and beat on low speed until the flour has been absorbed.
- On a work surface, divide dough and form into 2 equal balls. Shape the balls into disks and wrap separately in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
- Let the dough stand at room temperature for 10ish minutes. Remove the plastic wrap. Place the dough on a lightly floured surface and sprinkle the top with a bit of flour. Roll out the dough to 1/8-inch thickness. (If the dough cracks while rolling, let it stand at room temperature for a few more minutes.)
- Preheat an oven to 350°F and line baking sheets with parchment paper or silpat mats.
- Gently stamp out as many animal shapes as possible from the rolled dough. Transfer the animals to the prepared baking sheets. Re-roll the remaining scraps and stamp out as many animals as possible until the dough is all accounted for. *If the dough starts to warm up and soften too much, chill the cookies on the baking sheets in the fridge for a few minutes to firm back up before baking.
- Fill the baking sheets with the animal shapes, these cookies won't expand too much so you can place them fairly close together on the sheet (at least 1/2" - 3/4" apart).
- Bake the cookies for 10-15 minutes (depending on the size of your cookies) until the edges start to turn a golden brown. Transfer the cookies to wire racks and let allow cool to room temperature.
FROSTING THE ANIMAL COOKIES
- While the cookies are cooling, prepare to frost and decorate. Line 3 baking sheets with parchment paper.
- Using a double boiler (or using a heatproof bowl over a saucepan), melt half of the white chocolate chips over just simmering water, stirring occasionally until smooth.
- Dip half of the cookies, face down and one at a time, into the melted white chocolate. (I only covered the front halves of the cookies) Set the cookies backside down, with the chocolate side facing up, on the prepared baking sheets.
- Top with sprinkles while the chocolate is still tacky.
- Repeat the process of melting the chocolate with the remaining white chocolate chips. Once smooth and melted, add the *oil based* red food coloring, stirring in one drop at a time, until desired color is reached. Repeat the dipping and decorating process with the pink frosting and remaining cookies.
- Allow the chocolate frosting on the cookies to set for at least an hour. Enjoy the fun!
- Recipe adapted from the Williams Sonoma Animal-Cracker Cookies recipe.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Cookies