Frosted Animal Cookie Wafers

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

Course Dessert

Cuisine Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 138kcal

Author Melissa Rose

Ingredients

1 cup butter
¼ cup granulated sugar
1 ¼ cup powdered sugar
1 egg yolk
1 ½ teaspoon vanilla extract
½ teaspoon almond extract
⅛ teaspoon salt
2 cups all-purpose flour
1 package white almond bark
Food Coloring
Sprinkles

Instructions

Cream the butter (1 cup, i.e., 2 sticks), granulated sugar (¼ cup), and powdered sugar (1 ¼ cup) together with an electric mixer. Once mixed, add the egg yolk, vanilla extract (1 ½ teaspoons), almond extract (½ teaspoon), and salt (⅛ teaspoon) and continue to stir on medium speed. Once incorporated, turn the mixer down to low speed and add the all-purpose flour (2 cups) 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 the dough is sticky, add additional flour while kneading (do not be afraid to add ¼ - ½ cup more flour while kneading if sticky).
Next, on a floured surface, use a rolling pin to roll the dough out to ¼ 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.
Bake at 375℉ 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.
To dip, follow the instructions on the package to melt white almond bark (1 package) 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!

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