Circus Animal Cookies

One of my favorite childhood treats were pink and white circus animal cookies; and honestly, I still love them! In a quest to create a copycat version of my fave cookies, I have come up with what I think is the best rendition out there.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Chilling Time 30

Total Time 1 15

Servings servings

Calories 254kcal

Author Meggan Hill

Ingredients

For the cookies:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons butter at room temperature (1 1/2 sticks)
3/4 cups powdered sugar (see note 1)
1 large egg at room temperature
1 teaspoon vanilla (see note 2)

For the coating:

1 (10 ounce) bag bright pink candy melts (see note 3)
1 (10 ounce) bag bright white candy melts
Rainbow nonpareils (see note 4)

US Customary - Metric

Instructions

To make the cookies:

In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment, or using an electric hand mixer, add butter and beat until creamy, about 30 to 60 seconds. Add the powdered sugar and beat until well combined.
Beat in egg and vanilla until just combined. Reduce speed to low, add the dry ingredients, and beat just until the dough starts to come together, about 1 to 2 minutes. Do not overmix. Scrape down the bowl as needed.
Turn out the dough onto a clean surface and shape the dough into a ball. Flatten into a 1-inch disk, wrap in plastic wrap, and chill for at least 30 minutes.
Adjust oven racks to the upper and lower middle positions. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Sandwich the dough between two pieces of parchment paper or plastic wrap and roll out to 1/8-inch thick. Using small animal-shaped cookie cutters, cut out cookies and transferred to prepared baking sheets.
Using a toothpick, poke a few holes in each cookie to prevent them from raising too much. Bake until the cookies are set, about 10 minutes. Transfer to racks and cool completely.

To decorate the cookies:

Line two baking sheets with parchment or wax paper. Melt pink candy whites according to package directions (30-second increments in the microwave or over a double-boiler).
Dip half of the cookies into the pink candy melts, allowing excess to drip back into the bowl, and set on parchment paper. Immediately sprinkle with a pinch of nonpareils.
Repeat with white candy melts and remaining cookies. Allow cookies to harden completely before removing from the paper. Store in an airtight container for up to 2 weeks.

Notes

Powdered sugar: Using powdered instead of granulated means the sugar and butter combine effortlessly and create a crisp, sandy texture.
Vanilla extract: This is the classic flavor for these cookies, but you could substitute another extract if you want to change things up. Almond is a favorite of mine here!
Candy melts: For the most accurate color, look for Wilton brand bright pink and bright white candy melts. I always find them locally at Walmart, or you can buy candy melts on Amazon (and feel free to change up the colors if you want to!).
Rainbow nonpareils: These tiny, colorful balls are the finishing touch on a classic circus animal cookie. Sprinkle a few on before the candy melts set.
Yield: This recipe makes about 72 to 84 small cookies depending on which cookie cutters you use and how thinly you roll out the dough.
Storage: Store the cookies in an airtight container at room temperature for up to 2 weeks.
Freezer: After forming the cookie dough in to a disc, wrap in a double layer of plastic wrap, label, date, and freeze up to 2 months. Thaw overnight in the refrigerator.

Nutrition