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.

Chocolate Almond Biscotti – Recipe

Chocolate Almond BiscottiAnyone else like to eat cookies with breakfast? Myself, I can eat them any time of day, so these chocolate almond biscotti are one of my all time favorites (especially because they go with one of my other favorites-COFFEE). These twice baked cookies will smell amazing while they are baking and taste even better.

Ingredients you’ll need:

Continue reading “Chocolate Almond Biscotti – Recipe”

Fall Pumpkin Snickerdoodle Cookies

This time of year is my favorite! It kicks off the holiday season (which means lots of baking and family time which is our favorite around here). So even though it doesn’t feel like it yet in Phoenix -still in the 80’s every day the past few weeks – baking my favorite pumpkin snickerdoodle cookies  helps us to feel like it’s actually Fall. Not only are these soft inside, they are rolled in cinnamon, sugar with a hint of nutmeg which makes for an amazing smell throughout the house while they are baking. Continue reading “Fall Pumpkin Snickerdoodle Cookies”