If blog years were like dog years, I’d be an old lady blogger woofin’ away like a crotchety ancient pup. I’ve been blogging since 2008 – which seems like a century ago! But back in the early days, I met some pretty sweet (hehe) people online – including the one and only, frostingly gorgeous, ruler of spectacularly colorful cakes, Rosie of Sweetapolita!
Rosie has just published her first book – a brightly hued, dazzling book bursting with colour and Rosie’s signature beautified vintage style. From watercolour cakes to gold flecks to edible chalk recipes and how to make your own sprinkles (Rosie is sprinkles-obsessed!), PLUS all of Rosie’s perfected cake and frosting recipes, this book will win you over with a rainbow unicorn sugar kiss. Plus, there are tons of cute projects you can make with your kids, or a gaggle of close girlfriends! Click here for a visual preview of The Sweetapolita Bakebook … and you MUST check out Rosie’s “blog hop” featuring a MEGA sweet giveaway of Rosie’s favourite baking goodies and sugary cute products.
Growing up in Canada, it was always a pretty BIG DEALIO for our family to go down to the States for little shopping trips or holidays. Driving down from our hometown of Vancouver to Seattle, Washington meant staying at the Doubletree Inn with its floral bedcovers and little soaps, which meant piles of BACON and pancakes for buffet breakfast, murky green indoor pool of FUN, and being right next door to Toys R Us. Extreme heaven for children. Plus – gas station stops meant eyeing out the hordes of colourful, chemical, waxy delicious candies, chocolates and extra salty chips we could never get in Canada. Cool Ranch Doritos was a BIG DEAL, guys! And … finding, and glomping on forever, to MOTHER’S CIRCUS ANIMAL COOKIES. Waxy! Sweet! Pink! Circus-y! We’d pop them into our mouths and crunch away til our teeth felt gritty from sprinkles and the tops of our mouths were coated in, well, coating.
When I saw this circus animal cookie recipe in Rosie’s new book, I knew I had to try ‘em. These babies are crispy and oaty, not too sweet (except i drenched them in glaze because I am a glaze-maniac – glaziac?) and generously splattered in non-pareil style rainbow sprinkles. Perfect for a circus party, sez me – or to sit around and crunch away on.
Frosted Circus Animal Cookies
2 dozen medium sized animal cookies
For The Cookies
- 2¼ cups all purpose flour
- 1 cup oat flour (I blended regular oats into flour using my food processor)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup superfine sugar
- 1 teaspoon lemon extract
- 1 large egg
For The Glaze
- 2½ cups icing sugar, sifted
- 5-6 tablespoons of milk
- pink food colouring
- non pareil style rainbow sprinkles
Make The Cookies
- In a large bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 2 minutes.
- Add the egg and the lemon extract, beating until incorporated, about 1 minute.
- Reduce the mixer speed to the lowest setting and gradually add the flour mixture until just incorporated. Do not overmix.
- Wrap the dough in plastic wrap, pressing it into a large disc. (I divided the mix into two and had two discs).
- Refrigerate for 1 hour.
- Unwrap the chilled dough and put it on a large piece of parchment paper with a little flour for dusting if dough gets a bit sticky.
- Cut out animal shapes – I used elephant cookie cutters!
- Preheat oven to 350 degrees.
- Place cookies on prepared baking sheets about 1 1/2 inches apart. Freeze for 15 minutes.
- Bake until cookies are a light golden colour, about 18 minutes.
- Cool on baking sheets and let cool for 10 minutes.
- Carefully move cookies onto wire racks to cool completely before glazing.
Make The Glaze
- Place the icing sugar in a medium bowl.
- Slowly add the milk, one tablespoon at a time until you achieve desired consistency. I like my glaze a little thicker; if the glaze becomes too thin, add a little more icing sugar, a tablespoon at a time.
- Add a dab of pink gel colour if desired.
- Sprinkle away while the glaze is still wet!
- Let dry; cookies will keep in an airtight container at room temperature for up to 1 week.
Want to win your own copy of The Sweetapolita Bakebook? Leave a comment below with your FAVE GROCERY STORE JUNK FOOD! Winner picked at glorious random! CONTEST NOW CLOSED. Thanks to everyone who entered! You can also order Rosie’s beautiful book through a link on her website here! Congratulations, my sweet friend Rosie!! You rocked your cake book so hard, you are so inspiring – and you should be so very proud. xo Lyndsay
Ballad Of The Royal Icing Sugar Cookie
by tag - not 0, greater than 1
Fluff + Puff: Coconut Raspberry Snowball Cake Recipe
Ginger Maple Pumpkin Pie Recipe