No Bake Horse Cookies
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Mini cookies turned into fun horse faces. Brown or white frosting as glue. Nilla Wafers for mouths with smiles drawn. Licorice ropes act as reins. Tootsie Roll ears, hand-rolled to shape. Candy eyes pop on top. Star-tip frosting tufts for hair. No oven needed. Quick assembly with random glue-dabs. Twelve servings, snack time sorted.
Prep:
25 min
Cook:
0 min
Total:
25 min
Servings:
12 cookies
#no bake
#cookies
#kids snacks
#party treats
#easy desserts
#American
No-bake snacks with zero fuss. Milano cookies—crispy, buttery, with that curve begging for a mouth. Mini Nilla Wafers become smiling lips with a dash of color—messy? Yep, but fun. Licorice ropes act like reins, wrapping tight and not falling off is an art. I learned the hard way; frosting anchors everything. Tootsie Roll ears were a discovery—sticky enough to hold when rolled, not just sliced. Star tips bring on the pony’s wild hair, not just decoration but texture punch. Candy eyes pop that face to life. No oven heat, just glue and girth. Twelve servings ready in under half an hour—but pay attention or parts wander off carriage ride. Perfect impromptu party trick or quiet afternoon distraction.
Ingredients
- 12 Milano cookies
- 12 mini Nilla Wafers
- Brown or white frosting about 2 tablespoons
- Red or black food coloring pen
- 1 licorice rope, cut into 3-4 inch pieces
- 1 Tootsie Roll, sliced into small strips
- 2 candy eyes per cookie
About the ingredients
Frosting choice is key—brown brings a deeper tone, white adds contrast. Got no brown? Mix a little cocoa powder into white for DIY version. Not a fan of licorice? Use thin twisted fruit snacks; chewy but less bitter. Tootsie Rolls can be swapped with soft caramel candy, trimmed carefully to avoid melty messes. Candy eyes? Not mandatory if avoiding artificial colors; use mini chocolate chips angled just right. Nilla Wafers are about size; smaller or larger means adjusting frosting, the glue must hold. Frosting quantity is minimal but don’t scrimp—too little, and pieces slide off; too much, it’s soggy mess. Toothpick precision beats finger-mashed globs—trust me, that difference separates neat horses from sad faces. A tip: keep your workspace cool to prevent frosting meltdown. If stuck, chill cookies 5 minutes before assembly for firmer grip.
Method
Step 1
- Set your workspace with a dab of frosting in the upper corner. Use a toothpick for precise spreading; no clumps, no smears.
Step 2
- Grab the food coloring pen; draw a smiley face on each mini Nilla Wafer. No straight lines, make ‘em look alive. Dab frosting on each wafer’s back and stick it below the curve of the Milano cookie—mouth positioning matters.
Step 3
- Licorice ropes trimmed 3 to 4 inches long, wrapped carefully around the middle of each Milano cookie. Use a small frosting dab at the back to glue and trim excess licorice. Too much or sloppy reinforcement? Disaster.
Step 4
- Tootsie Rolls go under the knife—thin slices, then chopped smaller into triangles. Roll them between fingers until ear shapes pop out. Attach at the opposite end of the licorice reins with frosting; secure or it falls off at first bump.
Step 5
- Pipe a hair tuft center top with a star tip. No smooth blobs, texture is key. Get that mane wild or tame; either way gives life. Frosting stiffness helps hold shape—too soft? Heads droop.
Step 6
- Last touch: candy eyes attached with frosting. Let these settle, dry out a bit before handling. Drying skips mean smudges and sad faces.
Step 7
- Test finished look; bite into one to assess frosting stickiness and cookie crunch. Share experiences or variations post-snack.
Cooking tips
Start with a clean spot, frosting dabbed for easy access and a toothpick ready for delicate gluing. Smiley faces on wafers aren’t just cute—they cue expression, don’t rush or pigment will bleed. Stick wafers carefully under Milano’s curve—placement impacts the horse’s look and balance. Wrapping licorice needs a gentle hand; too tight can snap, too loose slides off quickly. Dab frosting on licorice overlap inside back, press firmly, trim ends neat to avoid bulk. Tootsie ears require patience—cut thin strips, roll lightly between fingers to soften edges. Attach with a frosting dot, hold in place few seconds ‘til tacky; otherwise fall-off is guaranteed. Pipe hair tufts with star tip firmly, twist nozzle for texture, not blob—this adds character. Candy eyes are last; attach after hair dries. Don’t rush drying—you want firm hold before serving or transport. Bite test a cookie after frosting sets to check cohesion; adjust next batch frosting stiffness or quantity accordingly. Storage is simple—room temp, covered, but eat within 2 days to avoid moisture seep.
Chef's notes
- 💡 Frosting has to be stabler than whipped cream; if too runny, hair falls flat. Warm slightly or add milk drop to pipe better. Toothpick always beats fingers for dabs—precision over mush. Work cool: if frosting melts, messy glue and sad ears. Chill cookies for firmer grip before starting if room temp too warm.
- 💡 Licorice reins need gentle wrapping; twist too hard it snaps, loose means they slide off quick. Dab frosting inside the back overlap, press firm, trim neat. Excess = bulk, messes up look. Fruit snacks can swap but sticky differs; test first. Reins are main glue point, sloppy here ruins whole horse face.
- 💡 Tootsie Roll ears take patience. Slice thin strips before chopping to triangles. Roll between fingers, coax shape. Not just slice and stick. Frosting dot glue, hold few secs ‘til tacky or ears drop. Practice rolling on parchment first. Humidity melts Tootsies fast, opt for firm candy if needed.
- 💡 Smiley faces on wafers aren’t quick doodles. Color pen bleeds if rushed. Let dry. Placement under Milano’s curve matters for look and balance; too low means droopy face. Use small frosting dab to stick wafer, not glob. Toothpick tip best. Skip finger smears, messy and unstable.
- 💡 Star tip frost hair—don’t blob or smooth. Press, twist nozzle to create texture. Soft frosting kills shape; stiff but not crumbly only. Pipe on cool cookies. Bite test after drying: cookie crunch and frosting adhesion check. Adjust frosting stiffness or amount next batch if hair limp or flakes off.
Common questions
How to keep frosting from melting?
Room temp matters. Keep cool work surface. Dab frosting small amounts. Warm slightly if thick. If runny, hair droops fast. Chill cookies before assembly helps hold better. Avoid humidity, damp air ruins texture fast.
Alternatives to licorice reins?
Thin twisted fruit snacks work for stickiness but less bitter. Test for glue hold first. Candy ropes vary widely, some break or slip. Adjust frosting strength at join. Try slim gummy strips if no licorice. Reinforcement critical for stability.
What if candy eyes fall off?
Frosting glue spot too thin or wet. Let frosting peak just tacky, not dripping. Hold eyes steady a few seconds to set. Skip artificial eyes? Use mini chocolate chips angled carefully. Glitters or icing dots also options, but stability varies.
Best way to store these snacks?
Cover loosely at room temp to avoid soggy bottoms. Fridge can stiffen frosting but risk condensation melts hair. If prepping early, wrap airtight with wax or parchment layers. Two days max or wafer crispness fades. Re-chill briefly before serving if needed.
