DIY: Homemade Ranch Animal Cookies

Let's Cook

1. Step 1.

   In a medium bowl, whisk together 1¾ cups all-purpose flour, ¾ teaspoon baking powder, and ¼ teaspoon kosher salt. Set aside.

2. Step 2.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 1 stick (½ cup) unsalted butter (at room temperature) and 1 cup granulated sugar. Mix on low speed until the sugar is moistened, then increase to medium and beat for 1 minute until light and fluffy, scraping down the sides as needed.

3. Step 3.

   Add 1 large egg and ½ teaspoon vanilla extract to the butter mixture. Mix on medium speed until fully incorporated.

4. Step 4.

   Add the dry ingredients to the mixer. Pulse a few times to incorporate, then mix on low speed until no white streaks remain and the dough comes together.

5. Step 5.

   Transfer the dough to a piece of plastic wrap or waxed paper. Press into a 1-inch-thick disc, wrap well, and refrigerate for 2 hours until firm. (The dough can be refrigerated for up to 2 days; if chilled longer than 2 hours, let it sit at room temperature for 30 minutes before rolling.)

6. Step 6.

   When ready to bake, preheat the oven to 350°F. Unwrap the dough and break it in half; rewrap one half and set aside. Divide the other half into four pieces. Knead each piece between your palms for about 15 seconds until softer and no longer crumbly. Squish the pieces back together and knead into one soft ball.

7. Step 7.

   On a well-floured work surface, use a floured rolling pin to roll the dough into a round about ⅛ inch thick and 9 inches in diameter. Cut into desired shapes using 1- to 1½-inch cookie cutters. Transfer cookies to an unlined baking sheet, spacing them about ½ inch apart. Reroll and cut scraps, reflouring as needed.

8. Step 8.

   Bake the cookies for 10 minutes, rotating the pan halfway through, until edges are nicely tanned and bottoms are browned. Let cool on the pan for 1 minute, then use a flat metal spatula to transfer to a wire rack to cool completely, about 20 minutes.

9. Step 9.

   While the first batch bakes and cools, repeat the rolling, cutting, and baking process with the remaining dough half.

10. Step 10.

    When all cookies are cool, make the icing: In a medium heatproof bowl, whisk together 2 pounds (7½ cups) confectioner's sugar, ⅓ cup hot water, 2 teaspoons vanilla extract, and a pinch of kosher salt. Add more hot water a little at a time until the icing is easy to stir and flows in a continuous stream. Whisk until smooth.

11. Step 11.

    Fill a small saucepan with about 1 inch of water and bring to a bare simmer. Set aside for rewarming the icing later.

12. Step 12.

    Dip the flat bottom of each cookie into the icing, letting excess drip back into the bowl. Set the cookie iced side up on a wire rack. If the icing doesn't drip in a continuous stream, add a tiny bit more water. After icing about 5 cookies, sprinkle with rainbow nonpareils before the icing dries. Continue icing and sprinkling in batches until about half the cookies have iced bottoms. Stop and let the iced cookies rest for 10 minutes.

13. Step 13.

    Before icing the tops, rest the icing bowl over the simmering water for about 1 minute to rewarm, then whisk to loosen. Dip the un-iced side of each cookie into the icing, let excess drip off, and set newly iced side up on the rack. Sprinkle every 5 cookies or so. Let the fully iced cookies dry for about 20 minutes.

14. Step 14.

    Rewarm the icing over the simmering water, then add food coloring (for pink, use 2 drops red and 1 drop pink per 3 drops, adding in that ratio until desired shade is reached). Whisk until uniform.

15. Step 15.

    Repeat the icing and sprinkling process with the remaining cookies, rewarming the icing between sides and adding a tiny bit of hot water if too thick. Once all cookies are iced and dry, gently budge them from the rack with your fingertips to unglue them. Let sit for another 30 minutes before serving or using for cake decoration.