Frosted Animal Cookie Wafers

Recreate a childhood favorite with these Homemade Frosted Animal Cookie Wafers! These adorable treats use a sugar cookie base & almond bark for dipping!

The amount of time I spent thinking about the title of this post is ridiculous. Do I call them frosted animal cookies even though they aren’t technically animal shaped or do I leave it out and risk the nostalgic connection between these sweet treats getting lost? Oh the struggles that come along with blogging. But after much debate, I decided that it doesn’t really matter what shape they’re in…pink & white cookies with sprinkles will forever be called animal cookies in my sprinkle-lovin’ mind.

These cookies use a sugar cookie base recipe similar to my favorite one, but are rolled thinner than I typically make them to allow them to have more of a crunch. You can use a 1.5″ cookie cutter (or lid of a spice jar to cut them out) so they are sized about 1.5 inches round. The other trick to making them have a crunch is to bake them longer than you might otherwise do.

What You Need to Make Frosted Animal Cookie Wafers

Sugar cookie dough (recipe below), white almond bark, food coloring, sprinkles, wax paper, and a rolling pin.

How to Make Frosted Animal Cookie Wafers

Step 1: Make & Roll Sugar Cookie Dough

Use the recipe below to make a soft sugar cookie dough. On a floured surface, use a rolling pin to roll the dough out to 1/4 inch thickness. The thinner you go, the faster they will bake & the crispier they will be.

Step 2: Cut into circles

Cut 1.5-2 inch circles out with cookie cutter, lid of spice jar, or shot glass and place the cookies on a parchment-covered cookie sheet.

Step 3: Bake

Bake at 375 degrees for 7-10 minutes or until the edges are lightly browned. After about 6 minutes, check the cookies each minute to check the brownness and take out as soon as the edges are lightly browned. They will continue to bake on the hot cookie sheet after it comes out of the oven, so I take them out right when they are starting to brown. Cool cookies completely before dipping.

Tip: While I typically take sugar cookies out immediately after seeing the edges start to lightly brown, but with these, I left them in an extra minute or two until the brown edges were more prominent. If you want them to be soft, you can take them out before the edges turn brown – but just know that you may have more trouble dipping them if they’re on the softer side.

Step 4: Cover in Almond Bark

To dip, follow the instructions on the package to melt almond bark in a glass bowl. Once melted, add in food coloring (check out my tip for achieving the perfect pink shade!) and mix until color is smooth. I like to add a few tiny drops of vegetable oil or a teaspoon of coconut oil to the melted almond bark to prevent it from hardening so quickly.

Using a fork, carefully dip each cookie into the bark and tap excess bark off the cookie before setting it on the parchment paper. After set on the parchment, top with sprinkles and allow to full harden before enjoying!

Tip: If you are doing this by yourself, I recommend melting one bowl at a time (i.e. do all the pinks, then do all the whites). Otherwise, if you melt both the pink & white bowls at the same time – you may find that one will start to harden before you are finished dipping the other one.

Step 5: Gift

For a fun cookie gift idea, pop these in a plastic bag and top with a printable cookie tag!

Frosted Animal Cookie Wafers

Recreate a childhood favorite with these Homemade Frosted Animal Cookie Wafers! Uses a sugar cookie base & almond bark for dipping!

Author: Melissa Rose

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Course: Dessert

Category: Cookies

Servings: 48 cookies

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Ingredients

• 1 cup butter
• 1/4 cup sugar
• 1 1/4 cup powdered sugar
• 1 egg yolk
• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/8 teaspoon salt
• 2 cups all-purpose flour
• 1 package white almond bark
• Food Coloring
• Sprinkles

Instructions

1. Cream the butter, sugar, and powdered sugar together with an electric mixer. Once mixed, add the egg yolk, vanilla, almond extract, and salt and continue to stir on medium speed. Once incorporated, turn the mixer down to low speed and add the flour in one cup portions. When the flour disappears, turn off the mixer and transfer the dough onto a floured surface. Knead the dough until it forms a solid ball. If dough is sticky, add additional flour while kneading (do not be afraid to add 1/4-1/2 cup more flour while kneading if sticky).
2. Next, on a floured surface, use a rolling pin to roll the dough out to 1/4 inch thickness. The thinner you go, the faster they will bake & the crispier they will be. Cut 1.5-2 inch circles out with cookie cutter or shot glass and place the cookies on a parchment-covered cookie sheet.
3. Bake at 375 degrees for 7-10 minutes or until the edges are lightly browned. After about 6 minutes, check the cookies each minute to check the brownness and take out as soon as the edges are lightly browned. They will continue to bake on the hot cookie sheet after it comes out of the oven, so I take them out right when they are starting to brown. Cool cookies completely before dipping.
4. To dip, follow the instructions on the package to melt almond bark in a glass bowl. Once melted, add in food coloring and mix until color is smooth. (Like I mentioned above, I also like to add a few tiny drops of vegetable oil to the melted almond bark to prevent it from hardening so quickly.) Using a fork, carefully dip each cookie into the bark and tap excess bark off the cookie before setting it on the parchment paper. After set on the parchment, top with sprinkles and allow to full harden before enjoying!

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Nutrition

Calories: 138kcal

Fat: 7g

Saturated fat: 5g

Cholesterol: 14mg

Sodium: 43mg

Potassium: 6mg

Carbohydrates: 16g

Sugar: 12g

Vitamin A: 125%

Calcium: 2%

Iron: 0.3%