Frosted Animal Cookies bring a burst of nostalgia and joy with every bite, combining soft, buttery dough with a sweet, colorful glaze. These delightful treats are perfect for parties, lunchboxes, or a cozy afternoon snack, offering a playful mix of textures and flavors. In just 40 minutes, you can whip up a batch of 112 cookies, making them ideal for sharing or savoring over time.
Each cookie is a tiny masterpiece, with a tender crumb and a glossy finish that’s as fun to look at as it is to eat. Whether you’re baking with kids or indulging your inner child, these cookies are sure to bring smiles all around.
With only 49 calories per cookie, these frosted gems strike the perfect balance between indulgence and moderation. The subtle vanilla aroma pairs beautifully with the creamy frosting, while the sprinkles add a satisfying crunch.
These cookies are not just a treat for the taste buds but also a feast for the eyes, with their whimsical shapes and vibrant colors. Quick to prepare and even quicker to disappear, they’re a crowd-pleaser for all ages. So grab your mixing bowl and let’s create something magical—one adorable cookie at a time!
Ingredients for Frosted Animal Cookies
- 12 Tablespoons (170 g) unsalted butter (softened, but still slightly cool; avoid melting to prevent dough from becoming too soft)
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon Princess emulsion or almond extract (optional, for added flavor)
- 1 teaspoon salt
- 4 ½ cups (560 g) all-purpose flour
- For the Icing:
- 2 cups (230 g) powdered sugar
- 1 Tablespoon meringue powder
- 3 Tablespoons water
- ¼ teaspoon vanilla extract
- Food coloring (optional, for colorful icing)
- Nonpareil sprinkles (optional, for decoration)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl or stand mixer, use an electric mixer to cream butter and sugar until well combined and fluffy.
- Add eggs, salt, vanilla extract, and Princess emulsion or almond extract. Beat until fully incorporated.
- With the mixer on low speed, gradually add flour, mixing until the dough is completely combined.
- Divide the dough into two equal parts. On a lightly floured surface, roll one portion to ¼” thickness.
- Use animal-shaped cookie cutters to cut out cookies, placing them close together. Re-roll any scraps to make more cookies. Repeat with the second portion of dough.
- Transfer cookies to a parchment-lined baking sheet, spacing them at least 1 inch apart.
- Bake for 8-10 minutes, or until the edges are just starting to turn a light golden brown. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- For the Icing: In a bowl, whisk together powdered sugar and meringue powder. Add water and vanilla extract, then beat with an electric mixer until soft peaks form. Stir in food coloring if desired.
- Gently dip the surface of each cookie into the icing, then place them back on the cooling rack or a wax paper-lined baking sheet. Immediately sprinkle with nonpareils if using.
- Let the icing harden for 15-30 minutes before serving. Enjoy your Frosted Animal Cookies!
Creative Icing and Sprinkles Ideas
Take your frosted animal cookies to the next level by experimenting with different icing colors and sprinkles. Try using pastel shades for a soft, whimsical look or bold colors for a fun, vibrant vibe. For sprinkles, mix and match nonpareils, jimmies, or even edible glitter for extra sparkle. You can also drizzle melted chocolate or add small fondant decorations for a personalized touch.
Perfect Pairings: Serving Suggestions
These cookies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a cup of hot cocoa. For a festive touch, serve them alongside a vanilla or strawberry milkshake. They also make a charming addition to dessert platters at parties or as a sweet gift when packaged in a cute box or jar.
Storing Your Cookies for Freshness
To keep your frosted animal cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you’re stacking them, place a sheet of parchment paper between layers to prevent the icing from sticking. For longer storage, freeze the cookies (unfrosted) in a freezer-safe bag for up to 2 months. Thaw and frost them when ready to enjoy!
Time-Saving Tips for Busy Bakers
Short on time? Prepare the cookie dough ahead of time and refrigerate it for up to 2 days or freeze it for up to a month. When rolling out the dough, use pre-cut parchment paper to minimize cleanup. For the icing, make a larger batch and store it in an airtight container for up to a week—just give it a quick stir before using.
Common Questions Answered
Wondering if you can skip the meringue powder in the icing?
Yes, but the icing may not set as firmly. For a vegan option, substitute the butter with vegan butter and use aquafaba instead of eggs. If your dough feels too soft, chill it for 15-20 minutes before rolling. And remember, the key to perfect cookies is not overbaking—they should be just lightly golden around the edges.
Frosted Animal Cookies
Ingredients
- 12 Tablespoons unsalted butter softened, but still slightly cool. Should not be melting or your cookie dough will be too soft and you may end up needing to chill it.
- 1 ½ cups granulated sugar (300 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon Princess emulsion¹ or almond extract optional
- 1 teaspoon salt
- 4 ½ cups all-purpose flour (560 g)
Icing
- 2 cups powdered sugar (230 g)
- 1 Tablespoon meringue powder
- 3 Tablespoons water
- ¼ teaspoon vanilla extract
- Food coloring² optional
- Nonpareil sprinkles optional
Instructions
- Preheat oven to 350F (175C).
- In a large bowl (or in a stand mixer), use an electric mixer to beat butter and sugar together until well-creamed and thoroughly combined.
- Add egg, salt, and extracts, and beat until combined.
- With mixer on low speed, gradually add flour, stirring until completely combined.
- Divide dough into two equal parts. Lightly flour a clean surface and roll one portion of dough to be ¼” thick.
- Cut out animal shape, cutting cookies as close together as possible then regroup any scraps and re-roll to get more cookies. Repeat with second half of dough once you have finished with the first.
- Transfer cookies to parchment paper lined baking sheet, spacing at least 1 inch apart.
- Bake in 350F (175C) oven until cookies are just beginning to turn a light golden brown, about 8-10 minutes. Allow cookies to cool for 5 minutes on baking sheet before transferring to cooling rack to cool completely before icing.
- ICINGWhisk together powdered sugar and meringue powder. Add water and vanilla extract. Use an electric mixer to beat until soft peaks form. Stir in food coloring, if using.
- Holding cookies gently by their base, dip the surface of each cookie in the icing. Return to cooling rack or a wax paper lined baking sheet and sprinkle immediately with nonpareils, if using. Allow icing to harden before enjoying (about 15-30 minutes).