Copycat Iced Animals Cookies with Pink Glaze

There are some foods from childhood that you can't forget.

As a kid, I used to walk down to the neighborhood 7-11 convenience store and buy loads of candy.  I mean tons.  My brother and I would buy Lemon Heads, Fun Dip, Blue Raspberry Blow Pops, Airheads - you name it.  We did this at least once per week.  Candies I didn't (and don't like): Cow Tails, Boston Baked Beans, and pretty much anything sour.  

When I think of cookies from my childhood, there are only a handful of store-bought ones that make the cut.  My mom frequently made homemade cookies, so I don't remember having a ton of store-bought cookies; but I do remember seeing those Archway cocoa cookies (maybe I'll work on those next!) and iced animal cookies.  

Is there any 80's or 90's child who didn't eat iced animal cookies?!

I remember loving those stinkin' cookies.  They  had a light cinnamony flavor with the perfect taste of sweetness in the pink glaze.  Originally, I don't think the ones I ate had sprinkles on them, but I think that most of them have sprinkles now.

If I had to eat a store-bought iced animal cookie now, I'm sure I would think that it tastes like garbage - things always taste better in memory, don't they?  Well, fear not!  I've made a recipe that is worthy of your childhood nostalgia.

This cookie recipe is easy and quick to make.  All you need are a few small cookie cutters and you should be good to go!  I adapted this recipe from several different places...because they all needed some changes.

You can even feed this "boozy" recipe to your kids - it only has a touch of vanilla in it.

Copycat Iced Animals Cookies with Pink Glaze
1/3 c. coconut oil, softened
1/3 c. + 1 T. powdered sugar (vegan)
1 c. organic whole wheat pastry flour
1/2 tsp. baking powder, aluminum-free
1/2 tsp. cinnamon
pinch of sea salt
pinch of cardamom, optional
2-3 tsp. vanilla-infused bourbon, plus more as needed (learn more about infusing your own!)

Preheat the oven to 300°. Line a baking sheet with parchment or a Silpat mat.

In a medium-sized bowl, cream the coconut oil with the powdered sugar, flour, baking powder, cinnamon, salt, and cardamom.  Add the vanilla, a teaspoon at a time, until the dough comes together.

Roll out half of the dough between two pieces of floured parchment.  You will want the dough between a 1/4 inch and 1/2 inch in thickness.  Once you have filled up a baking sheet, place the tray of dough in the fridge for about 20 minutes. Continue rolling out and cutting the rest of the dough - repeat this process.  You should be able to get at least 4 dozen small cookies from this recipe.

Once the cut outs have chilled, bake them for 12-15 minutes.

Cool the cookies completely.

For the icing: combine 2/3 cup of powdered sugar and a pinch of beet powder in a small cup.  Add water, a tablespoon at a time, until the mixture has a consistency of Elmer's Glue.  Drizzle the glaze over the cookies.  Add some sprinkles if you want :-)

Enjoy these nostalgic cookies - they will be gone before you know it!