Pink & White Heart Circus Cookies
Pink & White Heart Circus Cookies are the cutest little chocolate coated shortbread cookies, perfect for Valentine's Day. They taste even better than the Circus Animal Cookies you ate as a kid!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup salted butter room temperature
- 3/4 cup granulated sugar
- 1 egg room temperature
- 1 1/2 teaspoons vanilla extract
For the Chocolate Coating:
- 6 ounces bright white candy melts
- 6 ounces pink candy melts
- 1 tablespoon coconut oil or shortening
In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment, cram butter and sugar together for 2-3 minutes on medium. Add in the egg and vanilla and mix until combined, scraping down sides as needed.
Add the dry ingredients to the mixer and mix until combed. Divide dough in two. Place the dough onto one half of a large sheet of parchment paper and then fold the parchment paper up over the dough (the dough will be sandwiched bewteen the parchment paper. Press down on the parchment paper to flatten the dough a bit and then us a rolling pin and roll the dough to 1/4 inch thickness. Repeat with the remaining dough and another piece of parchment paper. Place the sheet sof dough in the fridge for at least 1 hour.
Preheat oven to 350 degree F.
Take one sheet of dough out of the fridge and peel the parchment paper off the top. Cut out the cookies using a 1 1/2 to 2 inch heart shaped cookie cutter and place on an UN-greased pan about 1 1/2 inches apart.
Bake for 10 minutes. You will barely start to see the bottom edges begin to turn a light brown. Let cookies cool on pan for 3 minutes and then place on a wire rack to cool completely.
For the Chocolate Coating:
Place white melting wafers and 1/2 tablespoon coconut oil in a bowl and heat in the microwave on 50% power in 30 second increments, stirring between each, until smooth. Cover work surface with wax paper.
Drop a cookie in the chocolate upside down, flip with a fork, and then lift it out with the fork and give it a few taps on the side of the bowl to even out the chocolate and let excess drip off. Scrape the fork and bottom of cookie against the edge of the bowl before placing it on the wax paper. Top with sprinkles and repeat with remaining cookies. Let dry completely.
Store in an airtight container for up to 2 weeks.
Calories: 59kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 9mg | Sugar: 3g | Vitamin A: 1.4% | Calcium: 0.3% | Iron: 1.2%