Homemade Frosted Animal Cookies with Colorful Sprinkles
These adorable homemade frosted animal cookies capture the nostalgic charm of circus animal crackers with a homemade twist. Tender, cinnamon-spiced cookies are cut into fun animal shapes, then dipped in melted white or pink chocolate and topped with colorful nonpareils. The result is a delightful treat that's perfect for kids' parties, bake sales, or anyone who wants to relive childhood memories. Unlike store-bought versions, these cookies have a more buttery, rich flavor and customizable decorations that make them extra special.
Ingredients
- ¾ cup margarine, room temperature
- ¼ cup light brown sugar
- ¼ cup confectioners' sugar
- 1 egg, room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 7-ounce bar white baking chocolatewhite chocolate chips1:1
melt chips the same way
- 1 7-ounce bar pink baking chocolatewhite chocolate + pink food coloring1:1
melt white chocolate and add pink coloring
- ¼ cup colorful nonpareils
Instructions
- 1
Line two metal baking sheets with parchment paper
- 2
Mix margarine, sugars, egg, and vanilla extract with whisk attachment on medium speed for two to three minutes until creamy
- 3
Switch to paddle attachment and scrape excess batter from whisk
- 4
Add flour, baking powder, cinnamon, and salt, mixing on low then increasing to high for three minutes until smooth dough forms
- 5
Remove dough and roll on floured surface to 1/4-inch thickness
- 6
Cut animal shapes with cookie cutters
- 7
Transfer shaped dough to baking sheets with spatula
- 8
Place baking sheets in freezer for 20 minutes
- 9
Preheat oven to 350 degrees Fahrenheit
- 10
Bake one sheet for 11-13 minutes until edges are slightly golden
- 11
Cool completely before transferring
- 12
Repeat with remaining sheet
- 13
Microwave white chocolate for one minute, mix, then microwave 30 seconds more
- 14
Repeat with pink chocolate in separate container
- 15
Dip each cookie into hot chocolate, coating almost completely
- 16
Place on parchment paper and sprinkle with nonpareils
- 17
Allow icing to harden completely
Tips
Freeze the cut cookies for 20 minutes before baking to help them hold their shape and prevent spreading during baking.
Watch the cookies carefully during the last few minutes of baking as they can go from perfectly golden to overbaked very quickly.
Work with hot chocolate for dipping to ensure smooth coverage, and add sprinkles immediately before the chocolate sets.
Good to Know
Store in airtight container at room temperature for up to one week
Cookie dough can be made 2 days ahead and refrigerated, or cookies can be baked 1 day ahead before decorating
Serve at room temperature as a snack or dessert
Common Mistakes
Freeze cut cookies before baking to avoid spreading and losing shape
Don't overbake as cookies go from done to burnt quickly
Work quickly when dipping in chocolate while it's still hot for smooth coating
Substitutions
melt white chocolate and add pink coloring
FAQ
Can I use butter instead of margarine?
Yes, you can substitute butter for margarine in equal amounts. Make sure the butter is at room temperature for proper mixing and creaming with the sugars.
How long do these cookies stay fresh?
When stored in an airtight container at room temperature, these frosted cookies will stay fresh for up to one week. Keep them away from humidity to prevent the icing from getting sticky.
Can I freeze the cookie dough?
Yes, you can wrap the cookie dough tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling and cutting into shapes.