Make your own circus animal cookies with this easy recipe: buttery shortbread cookies dipped in melted chocolate and finished with colorful sprinkles.
You might also enjoy our other cookie recipes and treats.
Watch our step by step video!
Circus animal cookies have been a nostalgic snack for decades. The boxed versions are often labeled shortbread, but shopping versions usually include ingredients like palm kernel oil, invert sugar, cornstarch, and milk—components you don’t normally see in classic shortbread. This recipe recreates the look and flavor using a true shortbread base: butter, powdered sugar, and flour. The result is crisp, buttery cookies that closely resemble the originals.
Homemade Circus Animal Cookies
Shortbread is wonderfully simple. This version uses just three main ingredients—butter, powdered sugar, and flour—though a splash of vanilla is optional if you prefer. The dough rolls thin and bakes until crisp, giving the cookies the familiar delicate crunch.
This recipe yields over 100 small cookies; halve the batch if you prefer fewer. Because the cookies are dipped in a candy coating, they keep well in an airtight container for several days.
I roll my dough thin and bake a touch longer than some shortbread recipes to get the crisp texture we associate with circus animal cookies. The edges and layers become delightfully crunchy.
Circus Animal Cookie Cutters
You can use any small animal cutters you like. Mini animal shapes work best to match the classic proportions—giraffes, elephants, and small stars are all great choices.
Tips on Candy Melts
Candy melt brands vary in flavor and texture. Ghirardelli white melting wafers and white almond bark offer clean flavor and are easy to work with. Some colored candy melts have slightly odd aftertastes; if your melts are thick, stir in a teaspoon of coconut oil to thin them slightly. Melt one color at a time so the coating stays fluid while you dip.
Circus Animal Cookie Ingredients
- 1 cup butter (room temperature, salted or unsalted)
- ¾ cup powdered sugar (confectioners’ sugar)
- 2 cups all-purpose flour
- 12 oz white chocolate candy melts or white almond bark
- 12 oz pink candy melts
- Nonpareils sprinkles for decorating
How To Make Circus Animal Cookies
Combine the butter, powdered sugar, and flour in a large bowl using an electric mixer (a stand mixer with a paddle attachment works well). The mixture may look crumbly at first—keep mixing and the dough will come together. You can also press the crumbs into a ball with your hands.
On a lightly floured surface, roll the dough to about 1/4-inch thickness. Cut shapes with small animal cookie cutters and place them on an ungreased baking sheet lined with parchment paper.
Bake at 325°F (160°C) for 13–14 minutes, or until the edges and bottoms are a light golden brown. I bake a little longer than some shortbread recipes to achieve a crisp texture that stands up to dipping. If you use dark baking sheets, start checking around 10 minutes.
Cool cookies completely on the baking sheet before dipping.
Tip: Work one color of candy melts at a time so the coating stays fluid while you dip.
Melt the candy melts according to package instructions. Dip each cookie into the melted coating, using a fork to turn and lift the cookie so excess coating drips back into the bowl. Place dipped cookies on parchment and immediately add sprinkles before the coating sets.
Repeat with the other color until all cookies are decorated. Allow the chocolate to harden, then store the cookies in an airtight container for up to 5 days.
Homemade Circus Animal Cookies Recipe
Homemade Circus Animal Cookies
Equipment
- electric hand mixer or stand mixer
Ingredients
- 1 cup room temperature butter (salted or unsalted)
- ¾ cup powdered sugar (confectioners’ sugar)
- 2 cups all-purpose flour
- 12 oz white chocolate candy melts or almond bark
- 12 oz pink candy melts
- Nonpareils sprinkles
Instructions
- Combine butter, powdered sugar, and flour in a large bowl using an electric mixer. The dough may look crumbly at first; keep mixing until it forms a soft dough. You can also press the mixture into a ball by hand.
- Roll the dough on a lightly floured surface to ¼” thickness.
- Cut shapes using small animal cookie cutters and arrange on an ungreased baking sheet lined with parchment paper.
- Bake at 325°F (160°C) for 13–14 minutes, or until the edges and bottoms are a light golden brown. Let cool completely on the baking sheet.
- While the cookies cool, melt one color of candy melts according to package directions. Work one color at a time to keep coatings fluid.
- Dip each cookie in the melted coating, use a fork to lift and tap off excess, then place on parchment. Add sprinkles immediately before the coating sets.
- Repeat with remaining colors until all cookies are coated and decorated.
- Allow the coating to harden. Store cookies in an airtight container for up to 5 days.
Notes
Once hardened, store cookies in an airtight container for up to 5 days.
Nutrition
Calories: 65 kcal per cookie (approximate)