Perfectly sweet and nostalgic, these circus animal cookies are topped with pink icing and sprinkles!
Course Dessert, Snack
Keyword cookies, eggless, gluten free, icing
Prep Time 30mins
Cook Time 8mins
Chill Time 50mins
Total Time 1hr28mins
Author Taleen Benson
1 ½cups (222g)gluten free flour blend
½cup (113g)unsalted butterroom temperature
⅔cup (75g)powdered sugar
¼cup (56g)Greek yogurt room temperature
1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
For the icing:
2cups (226g)powdered sugarsifted
gel food coloringoptional
In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the powdered sugar until smooth. Add the yogurt, prepared egg replacer, and vanilla and beat to combine. Add the dry ingredients to the wet ingredients and mix on low speed until cookie dough forms.
Use your hands to shape the dough into one large round. Place between two sheets of parchment paper and roll with a rolling pin until dough is about ¼ inch thick. Cover and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350°F. Use cookie cutters to cut the dough into shapes, then place on parchment-lined baking sheets. Combine the scraps and re-roll to cut additional shapes. Chill in refrigerator for another 20 minutes.
Bake cookies for 8-10 minutes. Let cool on sheet for 5 minutes before transferring to a cooling rack and allow to cool completely before decorating.
For the icing:
To make the icing, stir the sifted powdered sugar with milk and vanilla until you have the desired consistency. Stir in the food coloring. Dip cookies into icing, allowing excess to drip off, then place on parchment paper to set. Add sprinkles while icing is still wet.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
You may have to eyeball how much milk you add to your icing, depending on the consistency. Just add in one tablespoon at a time and, if your icing gets to be too thin, add just a bit more powdered sugar.