It looks like the re-creation of childhood favorites is definitely becoming a common theme around here. I’ve made brown butter Rice Krispie Treats and soft frosted sugar cookies, and the start of the school year inspired me to experiment with some more lunchbox necessities. Memories of the elementary school cafeteria definitely include Keebler’s pink and white frosted animal cookies…well, and Dunkaroos, but I’m still working on perfecting that one. There’s something about the pink and white icing covered in rainbow sprinkles that makes these cookies so much fun to eat. They were always a coveted item when my friends and I tried to trade the less favorable components of our lunchbox for the much preferred sugar-laden treats.
For the cookies, I basically used a sugar cookie recipe and added some cinnamon, giving the final product an almost graham cracker like taste. It is important to roll the dough out to no more than 1/4″ thickness, so that the cookies bake up thin and crisp, creating that ultimate crunch when you bite into them. I chose to dip the cookies in white chocolate, rather than covering them completely like the classic version. This just made them easier to handle and I felt like it was the perfect ratio of cookie to chocolate. You could also dip the cookies in Wilton Candy Melts, but I prefer the taste of the white chocolate.
The beginning of a new school year is always both exciting and nerve-racking, so I’m sure these cookies would be a bright spot in anyone’s lunchbox this week!
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. ground cinnamon
- pinch of nutmeg
- 6 Tbsp. unsalted butter, room temperature
- 1/3 cup powdered sugar
- 1 egg
- 1/4 tsp. almond extract
- 1/4 tsp. vanilla extract
- 3-4 bars white chocolate (pink food coloring optional)
- Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together until light and fluffy. Add the egg and extracts. Then add the dry ingredients and mix on low until combined. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes to overnight.
- When ready to bake, preheat oven to 350 degrees F. Roll the dough out on a floured surface to 1/4" thickness. Cut out cookies with cookie cutters and bake on parchment lined baking sheets for 8-10 minutes, until just lightly golden.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pot of boiling water. If making pink icing, divide chocolate in half and add a couple drops of pink food coloring to one half. Once the cookies are cool, dip the top of them into the white chocolate. Cover in sprinkles and allow to set at room temperature or in the fridge if you want to speed up the process.