FROSTED ANIMAL COOKIES RECIPES

Steps:

• 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 the mixer set on low speed, slowly add in the flour mixture and mix until combined. Divide mixture into 2 equal portions, then shape each portion into a smooth 6-inch disk.
• Wrap with plastic wrap and chill for 1½ hours, or until firm. Alternatively, chill overnight then let rest on the counter for about 5 minutes if the dough is too firm to roll.
• Preheat oven to 350 degrees F during the last 10 minutes of chilling.
• Dust a clean work surface with flour then place one disk of dough on a floured surface. Dust top lightly with flour, and roll out to ¼-inch thickness. Leave the other dough disk chilled.
• Cut into mini animal shapes then use an offset spatula to transfer them to a baking sheet lined with a silicone liner or parchment paper. Leave about ¾-inch between cookies.
• Bake in preheated oven for about 7 to 11 minutes until set. Meanwhile gather scraps of dough, mash, and shape into smooth disk again and refrigerate.
• 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.
• Icing:
• In a medium mixing bowl whisk together powdered sugar, vanilla, and enough half and half or cream to reach a medium consistency.
• 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.

Steps:

• 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 the mixer set on low speed, slowly add in the flour mixture and mix until combined. Divide mixture into 2 equal portions, then shape each portion into a smooth 6-inch disk.
• Wrap with plastic wrap and chill for 1½ hours, or until firm. Alternatively, chill overnight then let rest on the counter for about 5 minutes if the dough is too firm to roll.
• Preheat oven to 350 degrees F during the last 10 minutes of chilling.
• Dust a clean work surface with flour then place one disk of dough on a floured surface. Dust top lightly with flour, and roll out to ¼-inch thickness. Leave the other dough disk chilled.
• Cut into mini animal shapes then use an offset spatula to transfer them to a baking sheet lined with a silicone liner or parchment paper. Leave about ¾-inch between cookies.
• Bake in preheated oven for about 7 to 11 minutes until set. Meanwhile gather scraps of dough, mash, and shape into smooth disk again and refrigerate.
• 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.
• Icing:
• In a medium mixing bowl whisk together powdered sugar, vanilla, and enough half and half or cream to reach a medium consistency.
• 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.