Pink & White Frosted Cookie Bites

5 from 1 vote

Pink & White Frosted Cookie Bites

These pink and white frosted cookie bites are a buttery, lightly spiced take on classic animal cracker cookies. Made with a simple cookie dough infused with vanilla and cinnamon, they bake up crisp yet tender. The cookies are then dipped in a smooth, sweet glaze that hardens into the perfect frosted coating. Finished with nonpareil sprinkles, these delicious cookies have all the nostalgic charm of store-bought animal crackers but with homemade flavor and better ingredients!

Prep Time10

Cook Time9

Total Time19

Course: Cookies

Cuisine: American

Servings: 2"x2" cookies

Calories: 241kcal

Author: Eryn Whalen

Ingredients

1 cup unsalted butter – softened to room temperature
¾ cup granulated sugar
½ cup brown sugar packed
1 large egg
1 egg yolk adds chewiness
2 tsp. vanilla extract
2 ¼ cups all-purpose flour – spooned & leveled or swap in whole wheat flour for a heartier texture
1 tsp. ground cinnamon for warmth
1 tsp. baking powder
½ tsp. baking soda
½ tsp. coarse kosher sea salt

Frosting (Dippable Glaze!)

2 cups powdered sugar
2 tbsp. butter – melted
½ tsp. vanilla extract
4 –5 tbsp. whole milk adjust for consistency
1 tbsp. meringue powder helps the frosting set like royal icing
Natural pink food coloring or a drop of red food coloring
Rainbow sprinkles or nonpareil sprinkles White chocolate or candy melts optional, for extra sweetness!

Instructions

Step 1: Make the Dough

In the bowl of a stand mixer, fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2 minutes).

Add the egg, egg yolk, and vanilla extract, mixing until combined.

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 2: Roll and Cut the Cookies

Roll the cookie dough out on a piece of parchment paper to about ¼-inch thickness. If the dough is sticky, dust it with a little flour.

Using a rolling pin, roll out the dough evenly.

With a sharp knife or large cookie cutter, slice the dough into small size squares (about ½ inch to ¾ inch). If you want to purchase animals shapes cookie cutters you can grab them here.

Transfer them to a prepared baking sheet lined with sheets of parchment paper.
Step 3: Bake the Cookies

Bake at 350°F for 9-10 minutes, or until the edges turn golden brown. Keep an eye on them at the minute mark to avoid overbaking.

Remove from the oven and let them cool completely on a cookie sheet before frosting.
Step 4: Make the Dippable Frosting

In a medium bowl, whisk together powdered sugar, melted butter, vanilla extract, milk, and meringue powder until smooth. The consistency should be thick but still dippable. Add more milk if needed.

Divide the frosting into two bowls. Leave one white and tint the other pink with natural food coloring or red food coloring.
Step 5: Dip & Decorate the Cookies

Dip the top of each cookie into the frosting, letting any excess drip off.

Place the cookies on a piece of parchment paper and immediately top with rainbow sprinkles or nonpareil sprinkles.

Let the frosting set for about 30 minutes, or until dry to the touch.

Notes

For the best texture, let the butter soften to room temperature before mixing to create a smooth, even dough.

Roll the dough to ¼-inch thickness for the perfect balance of crisp edges and a tender bite.

A sharp knife or pizza cutter works best for clean, even squares. If the dough is sticky, dust lightly with a little flour.

Keep an eye on the cookies at the 9-minute mark—they should be lightly golden brown around the edges but not too dark.

If the frosting is too thick for dipping, add a little milk until smooth. If it’s too thin, mix in a bit more powdered sugar.

Use nonpareil sprinkles for the classic frosted animal cookie look.

Keep cookies in an airtight container at room temperature for up to a week.

Wrap the cookie dough tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before rolling.

Frosted cookies can be frozen but may soften slightly when thawed. For the best texture, freeze unfrosted cookies and dip them fresh next time you want them.

Drizzle or dip the cookies in melted white chocolate or candy melts instead of frosting for a fun variation.

Nutrition