Animal Cracker Cookies 2.0 (Egg Free & Nut Free)

This recipe was the first cookie recipe I made with my toddler and one of the first posts on Make & Taste (see original here).  My story goes that I was at the grocery store looking for the classic box of animal crackers and could not find them.  I decide to look for a recipe that would closely match the classic.  I found that there were many variations and the recipe I ultimately decided to try was a success.  I have made these cookies countless times with my little kitchen helper.  It an easy recipe to put together, just add all the ingredients to the food processor, then roll out the ball of dough.  The cookie cutter stamping  was also a fun way to learn about different animals with my toddler.  Since the holidays are here, I recently found Thanksgiving theme cookie cutters and added them to the mix.  What a perfect treat for your little guests this Thanksgiving.  The cookie cutters I am using for the recipe are traditionally pie crust cutters.  See below for resource links.

Recipe Adapted from WannaComeWith.com Cinnamon Animal Crackers

Thanksgiving Them Pie Crust Cutters
Leaf Design Pie Crust Cutters
The animal cookies cutters were sourced from NY Cake on Amazon, since buying these they have updated the animals so there is no longer the seal and the tiger. Note: Any animal shape cookie cutters will work just fine.  The goal is to have animal shaped cookies so don’t worry about not having these specific cutters.

AnimalCrackerCookies_makeandtaste
animalcrackercookies2-0_makeandtaste-com

Tools animal cracker cookies_nbphotog-2

Product Used:

Food Processor 

Animal Cookie Cutters

Baking Sheet

Measuring Cups

Measuring Spoons

Whisk

Square Cooling Rack

Silpat

Rolling Pin

 

 

Animal Cracker Cookies

Prep Time: 15 mins
Cook Time: 8-10 mins
Yields: 24

Ingredients

  • 1 Cup - All Purpose Flour
  • 1/8 Cup - Dark Brown Sugar
  • 1/8 Cup - Sugar
  • 1/4 Teaspoon - Baking Soda
  • 1/8 Teaspoon - Cinnamon
  • 1/8 Teaspoon - Salt
  • 2 Tablespoon - Cold Butter
  • 1.5 Tablespoon - Milk
  • 1 Tablespoon - Honey
  • 1/2 Teaspoon - Vanilla

Method

  1. Heat oven to 350 degrees and grease a 9x13 pan with butter or cooking spray
  2. In the food processor, combine the flour, sugars, baking soda, cinnamon, and salt. Pulse a few times to combine
  3. Add the butter and pulse until the mixture is crumbly and resembles coarse meal
  4. In a small bowl, combine the milk, honey, and vanilla extract and whisk together until smooth
  5. Add the liquid mixture and continue to pulse until the mixture begins to come together in a cohesive dough
  6. Remove from the food processor, flatten the dough into a disk and wrap in plastic
  7. The original recipe calls for placing the dough in the refrigerator for 30 minutes before use. Since there is no egg in the mixture my toddler likes to eat the dough, so I bypass the refrigerator and make the cookies immediatetly
  8. Roll the dough out in-between two pieces of plastic wrap or waxed paper since the dough tends to stick. An 1/8 of a thickness is your target
  9. Since the dough is a bit sticky when rolling out dip each cookie cutters into a shallow bowl of flour each time you use them. Utilize an offset spatula to remove from the sheet of dough and transfer to a baking sheet. Re-roll the dough for a second and third round of cookies
  10. Bake for about 8-10 minutes, until slightly puffed up and lightly golden brown

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