EASIEST ANIMAL CRACKERS RECIPE
If you use larger cookie cutters, you may need to bake on the longer end of the baking time-and mini cookie cutters on the shorter end. This makes a relatively small batch, so double it if you want extras to last all week!
Provided by Amy Palanjian
Categories Snacks
Time 17m
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Place all ingredients into a bowl and use your hand to mix together to form a dough. (If the dough is a little crumbly, be sure that it's throughly combined and then if it's still crumbly, add 1/2-1 tablespoon additional milk until it comes together.)
- Make a flattened disc of dough.
- Roll the dough ¼-inch thick between two pieces of lightly floured pieces of parchment paper. (The flour will ensure that the cut outs are easy to move.)
- Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 7-9 minutes, until lightly browned around the edges.
- Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 2 cookies, Calories 79 kcal, Sugar 2 g, Sodium 44 mg, Fat 4 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 10 g, Fiber 1 g, Protein 1 g, Cholesterol 10 mg, UnsaturatedFat 2 g
MINI ANIMAL CRACKER COOKIES
Turn a simple 8 ingredient sugar cookie recipe into homemade mini animal cracker cookies! These kid-friendly cookies are flavored with delicious cinnamon and topped with icing and rainbow sprinkles.
Provided by Sally
Categories Cookies
Time 4h30m
Number Of Ingredients 10
Steps:
- Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
- Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and cut into shapes with animal cookie cutters (I love these, these, and these). Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
- Arrange cookies on baking sheets 1-2 inches apart. Bake for 9-10 minutes, until lightly browned around the edges. Rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. I like to decorate cookies directly on baking sheets so I can stick the entire baking sheet in the refrigerator to help set the icing. So place the cooled cookies back on baking sheets.
- Prepare royal icing or easy cookie icing. Dip the cooled cookies into the icing.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.
ANIMAL CRACKERS
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h5m
Yield 24 cookies
Number Of Ingredients 10
Steps:
- For the dough: Add the granulated sugar and butter to the bowl of an electric mixer and beat until smooth. Add the vanilla and egg and beat again, scraping the sides of the bowl halfway through. Sift together the flour, baking powder and salt in a medium bowl. Alternate adding the dry ingredients and the milk to the mixer until the dough comes together. Flatten the dough into a disc and put it in a plastic bag. Refrigerate until chilled, about 2 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or baking mats.
- Roll out the dough to 1/4 inch thick and cut out as many cookies as you can in a variety of animal shapes. Place the cookies on the prepared baking sheets and bake until they're just barely done, 8 to 10 minutes; you want them to be set, but not brown. Let the cookies cool completely before decorating.
- For the frosting: Sift the powdered sugar into a bowl, add the food coloring and 1/4 cup cold water and stir to combine
- Transfer the cookies to a cooling rack set over a baking sheet and drizzle the frosting over them. Let the frosting dry before serving the cookies, about 2 hours.
ANIMAL CRACKER COOKIES
Found this on the William-Sonoma web site and they are so cute and look pretty easy think the DGSs will really like them. So decided to put the recipe here for safe keeping until the cookie cutters I've ordered arrive and I can make them. I think these will be fun and most recipes I get from William Sonoma taste great so hope these do to. Prep time does not include refrigeration or cooling time. I've guessed at the serving amount as the number of cookies will depend on the size of your cutters. Mine are a little larger than regular animal crackers. Finally made these and it was enjoyed by everyone, not just the kids. I think the fresh grated nutmeg is a must as it adds just that little bit of mystery to the taste that has folks asking "what is that flavor" I'm thinking they might even be good dipped in chocolate!
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 9
Steps:
- Over small bowl, sift together the flour, baking powder, salt, nutmeg and mace, set aside.
- In bowl of electric mixer beat butter on high speed for 2 minutes.
- Reduce the speed to medium, slowly add sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down sides of bowl.
- Add the egg and vanilla and beat for 1 minute, again stopping once to scrape down the sides of the bowl.
- Stop the mixer and add half of the flour mixture.
- eat on low speed until most of the flour has been absorbed.
- Add remaining flour and beat until all of the flour has been absorbed and dough starts to pull away from the sides of the bowl, 2-3 minutes.
- Turn dough out onto a work surface and divide into 2 equal balls. Shape eacy into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.
- Let the dough stand at room temperature for 5 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap.
- Roll out dough to 1/8 inch thickness (If dough cracks while rolling, let it stand at room temperature for 5-10 minutes) Remove plastic wrap and place the dough on a floured work surface. Lightly dust the top of dough with flour.
- Preheat oven to 350.
- Line several baking sheets with parchment paper. Dip cookie cutters (I have circus animal shapes) into flour just before using and cut out the shapes.
- Bake cookies until very light golden brown, 14-16 minutes. Transfer to wire rack and alow to cool to room temperature.
Nutrition Facts : Calories 80.6, Fat 3.7, SaturatedFat 2.2, Cholesterol 13.8, Sodium 40.6, Carbohydrate 11, Fiber 0.2, Sugar 5, Protein 1
ICED ANIMAL COOKIES
Provided by Molly Yeh
Categories dessert
Time 2h45m
Yield 2 1/2 dozen cookies
Number Of Ingredients 10
Steps:
- For the animal cookies: In a stand mixer with the paddle, cream together the butter and sugar until just combined; do not incorporate air. Add the egg, lemon juice, vanilla extract and salt and beat to incorporate. Add the flour and mix to form a dryish dough. Turn out onto a piece of plastic wrap and smush the dough together, then flatten into a disc. Wrap tightly and refrigerate for 20 to 30 minutes or until you are ready to roll it out.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured countertop to about 1/4-inch thick. Cut out cookies with your cutter of choice and place on the lined baking sheet. (They will not spread, so you can put them fairly close together.)
- Bake for 12 minutes, rotating halfway through. They should not really take on any color, just a little bit on the bottom. Let cool completely on the baking sheet.
- For the icing and decorating: Place the melting wafers in 2 double boilers and gently stir to melt. Drop in each cookie into one of the icings, top-down. Flip over and remove with a fork. Tap off excess and place on parchment paper. Sprinkle with sprinkles immediately, then allow to set at room temperature, about 1 hour.
- Store in an airtight container at room temperature until you have eaten them all.
ANIMAL CRACKERS
Make your own animal crackers! Cut these tasty not-too-sweet cookies into animal shapes. Made with buttermilk, oats and honey.
Provided by Terri Thompson
Categories Appetizers and Snacks Snacks Kids Healthy
Time 42m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor.
- In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets.
- Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 4.8 g, Cholesterol 5.2 mg, Fat 2.1 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 0.7 g
ANIMAL CRACKER COOKIES
Whole wheat flour adds a twist to rolled sugar cookies with an animal theme.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 72
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, beat shortening, milk and honey with electric mixer on medium speed until blended. Stir in remaining ingredients until well blended.
- Divide dough in half. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut with about 1 1/4- to 1 1/2-inch animal-shaped cookie cutters. On ungreased cookie sheet, place cutouts about 1 inch apart.
- Bake 6 to 8 minutes or until edges are very light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 25, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 10 mg, Sugar 0 g, TransFat 0 g
CHOCOLATE-COVERED ANIMAL CRACKERS
From Happy Healthy Life. This is the original recipe which calls for one and three quarter's cup of animal crackers. The recipe was reduced and I used a box of Barnum Animal Crackers; only melting about one third of a bar of dark chocolate (specificallyTrader Joe's 73% Super Dark Organic Chocolate Bar). Update: I discovered yesterday that Barnum Animal Crackers are also available in a convenient eight ounce resealable package. fyi
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 22 cookies
Number Of Ingredients 3
Steps:
- In a double broiler, start melting your chocolate on medium-low heat. Do not burn! Reduce heat if necessary.
- Line one or two cookie sheets with parchment paper or waxed paper.
- Drop 3 cookies at a time into the melted chocolate, turning gently to coat all sides then carefully remove with a fork. *My change*: I only coated one side of each cookie.
- Place the coated cookies directly on the parchment paper. Immediately sprinkle the non pareils on the chocolate covered cookies while the chocolate is still soft. Repeat until all the cookies are coated with chocolate.
- Place the cookies in the refrigerator or freezer to harden.
- Yield is estimated allowing for broken cookies which is inevitable.
- Have fun trying to determine which animals are which through that thick layer of chocolate!
Nutrition Facts : Calories 20.1, Fat 2.1, SaturatedFat 1.3, Sodium 1, Carbohydrate 1.2, Fiber 0.7, Protein 0.5
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