Jumbo Frosted Animal Cookies

Jumbo Frosted Animal Cookies

Jumbo Frosted Animal Cookies 

We made these practically perfect in everyway Jumbo Frosted Animal Cookies in our Food Lover's Weekend in January.  From our major cookbook crush Sweetopolita by Rosie Alyea. Enjoy the cuteness! 

Makes 10 large cookies. 

  • 2 1/4 curps all-purpose flour 
  • 1 cup oat flour or whole wheat flour, sifted
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup superfine sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baker's ammonia (or 1/2 teaspoon baking powder and 1/2 teaspoon baking soda)
  • 1/4 teasoon lemon extract 
  • 1 large egg 
  • 2 recipes Confectioners' glaze, in pink 
  • nonpareils, for decorating 

In a large bowl, whisk together the flours and salt. 

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until it becaomes a pale paste (you don't want it to be super-fluffy), 2 minutes.  In a small bowl, combine the vanilla and Baker's Ammonia, and then add the mixture to the butter, followed by the lemon extract and the egg.  Beat until well incorporated, about 1 minute, scraping the sides of the bowl with a rubber spatula.  Reduce the mixer speed to the lowest setting and gradually add the flour mixture, beating until all of the dry ingredients are just incorporated.  Do not over-mix.  Wrap the dough in plastic wrap, and press it into a large disc.  Refrigerate for 1 hour. 

Unwrap the chilled dough and put it on a large piece of parchment paper.  Put two 1/4 inch wooden dowels on either side of the dough and put another sheet of parchment paper on top.  Roll out the dough until it's flush with the dowels (or simply roll the dough to a 1/4" thickness - the dowels do make the rolling even more flawless, however). Slide the parchment paper and dough onto a board and refrigerate for 30 minutes or freeze for 15 minutes. 

Preheat the oven to 350F.  Line two baking sheets with silicone baking mats or parchment. 

Remove the dough from the fridge, cut out shapes using the cutters of your choice, and put them on prepared baking sheets, about 1 1/2 inches apart.  Freeze for another 15 minutes. 

Bake until the cookies are starting to turn a light golden color, about 18 minutes.  Cookies will puff up in the oven, but will fall back while cooling.  Put the baking sheets on wire racks and let cool for 10 minutes.  Gently transfer the cookies to wire racks and let cool completely.  (The cookies will keep in an airtight container at room temperature for 1 week, or in freezer for up to 2 months.) 

Put a wire cooking rack over a baking sheet.  Using a spoon, pour the confectioner's glaze over each cookie, letting the excess drip onto the baking sheet.  Sprinkle with rainbow nonpareils and let dry completely, about 1 hour. 

The decorated cookies will keep in an airtight container at room temperature for up to 1 week.

Confectioner's Glaze  

Makes about 1 cup 

  • 2 1/2 cups confectioners' sugar, sifted 
  • 6 tablesppoons milk 
  • pink food color 

In a medium bowl, whisk together the milk, food color and confectioner's sugar until smooth.  Keep covered until ready to use.