Frosted Mini Cookies

mini frosted cookies

When I think back to my childhood one of my favorite treats were frosted pink and white animal crackers. They were just enough sweetness wrapped up in a little animal shaped package. Today I am sharing my frosted mini cookie recipe that the kids and I use to make these delicious treats. The best part is that we all have so much fun making them!

Ingredients for the cookies:
  • 1 cup unsalted butter
  • 1  1/2 cup powdered sugar
  • 1 egg
  • 1 teaspoon pure Vanilla extract
  • 2 teaspoons Almond extract (or emulsion)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2  1/2 cups all purpose flour

Pre-heat your oven to 400º. Cream together the butter and powdered sugar then add egg and both extracts one at a time until well combined. Add baking powder and salt just until blended then slowly fold in your flour, 1/2 cup at a time. Once all the ingredients are well combined let the dough sit for about five minutes. Then roll out your dough onto a floured surface. I like to use parchment paper since it’s easier to transfer to my baking sheet, but you can roll yours out directly onto a well floured counter (I’m talking so much flour that you may think you don’t have a counter top anymore). You will also need to add flour on top of the dough and all over your rolling pin. Once you have your dough rolled out to about 1/4 inch thick you are ready to cut out your shapes. My kids favorites are the circles, hearts and starts, but you can use your favorite mini cutters. Once you have all of your shapes cut out of your dough, transfer with a spatula to a parchment lined baking sheet or silpat. Bake for 7-8 minutes or until slightly brown on the top. Once out of the oven transfer cookies to cooling rack and let cool for about two hours.

Ingredients for the coating and sprinkles:
  • Almond Bark
  • Food coloring
  • Sprinkles or nonparallels

Heat the Almond Bark according to the package. Once melted add your food coloring. We broke ours in half and made half white and half blue, per the request of my two very different kiddos who can’t agree on one color. I also transferred the sprinkles into a bowl for easier decorating with little fingers. My ten year old dipped the cookies into the almond bark and transferred them to the parchment paper (this is a great job for a little older child). Once they have been dipped, my five year old added the sprinkles. Once all of your cookies are dipped and sprinkled let them set until the Almond Bark hardens (usually about an hour). Once totally hard, enjoy! If you have any left, you’ll want to store these little minis in a ziplock baggie in the refrigerator.

Hearts and Arrows Valentine’s Sugar Cookies

Valentine's Sugar Cookies with Hearts and ArrowsLove is in the air! I can feel it, just go to the holiday section of Target and it will be staring you in the face (I think it was out the day after Christmas actually). This week when I took the kids to start looking for their Valentines, I spotted some adorable hearts and arrows   sprinkles from Wilton! I have to say, I usually don’t get inspired to make cookies just off of sprinkles, but my kids were so excited about them I had to grab some and get to work on a recipe. We ended up with my classic drop sugar cookie recipe, topped with buttercream and these adorable sprinkles on top. Not only did my kids get to make these mostly on their own, they pretty much demolished them within a few days.

Ingredients you’ll need for the cookies:

  • 1/2 cup softened butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 heaping cup  of all-purpose flour
  • Red food color
  • Small heart-shaped cookie cutter

Ingredients you’ll need for the frosting:

Pre-heat the oven to 350º. Cream together the butter and sugar, then add the egg and vanilla until well combined. Add the salt and baking powder one at a time, stirring just until each is combined. Fold in one heaping cup of flour (this should be close to a cup and a quarter).  We added red food color to our cookies since we cut them into hearts after they were out of the oven, but you can sub out pink or any other color you’d like. Once your food color is fully mixed scoop out 12 cookies onto a baking sheet lined with parchment and bake for 12-15 minutes. Once your cookies are done remove from the oven and let cool for a few minutes. If you are going to cut them into hearts, use a small heart-shaped cutter on the middle of each cookie. I like to remove the “scrap” part of the cookie and keep it for the kids to eat because I never waste cookies. While the cookies are cooling you can prepare your buttercream.  Once the cookies are cooled completely you can frost them. We used a small uneven spatula to spread the buttercream on each one, adding the sprinkles after each one is frosted.

Hearts and Arrows Valentine's Sugar Cookies with Buttercream frosting