Homemade Animal Crackers Recipe

I baked Homemade Frosted Animal Crackers using one surprising pantry ingredient that keeps the frosting smooth and perfectly set.

I never set out to make museum quality cookies, I wanted something playful that actually tasted like more than nostalgia. My Homemade Animal Crackers start with unsalted butter and a hit of vanilla extract so the flavor feels familiar but not boring.

I love how they puff a little in the oven and then snap, like tiny edible toys that mean business. Sometimes I cut weird shapes on purpose just to see what friends will say, and yeah sometimes they laugh, sometimes they get serious about which animal is best.

If you like curious snacks this one will make you look twice.

Ingredients

• Unsalted butter: gives rich flavor, tender texture and fat for crisp edges, adds calories
• Granulated sugar: sweetens, helps browning and texture, mostly simple carbs not very healthy
• All purpose flour: provides structure, mainly carbs and some protein, makes crackers sturdy
• Egg: binds ingredients, adds protein and moisture and helps with color
• Vanilla extract: big flavor booster, adds sweet aroma, almost no nutrients
• Cornstarch: makes crackers tender and crisp, helps texture, mostly carbs
• Baking powder and soda: create tiny air pockets to lighten texture, not nutritive
• Almond extract optional: adds nutty kick use sparingly, strong flavor, tiny nutrients

Ingredient Quantities

• 1/2 cup (115 g) unsalted butter softened
• 3/4 cup (150 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract optional
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine salt
• 1 3/4 cups (220 g) all purpose flour
• 1 to 2 tbsp whole milk optional
• Turbinado or coarse sugar for sprinkling optional

How to Make this

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper.

2. In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 to 3 minutes; scrape the sides.

3. Mix in 1 large egg, 1 tsp vanilla extract and 1/4 tsp almond extract if using, just until combined dont overmix.

4. In another bowl whisk together 1 3/4 cups all purpose flour, 2 tbsp cornstarch, 1/2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp fine salt.

5. Add the dry mix to the butter mixture in two additions, mixing on low until the dough just comes together. If it seems too dry add 1 tbsp whole milk, then another tbsp if needed so the dough holds but isnt sticky.

6. Turn dough into a disk, wrap and chill for at least 30 minutes until firm. Cornstarch helps keep them tender and chilling makes rolling way easier.

7. Roll dough between two sheets of parchment to about 1/8 inch thick, cut with animal cookie cutters and place about 1 inch apart on prepared sheets. Reroll scraps once. If edges crack warm the dough briefly between your hands and press back together. Sprinkle turbinado or coarse sugar on top if you like.

8. Bake 8 to 10 minutes until edges are just barely golden. Let cookies sit on the sheet 5 minutes, then transfer to a rack to cool completely. Store in an airtight container.

Equipment Needed

1. Baking sheets (2) lined with parchment paper
2. Large mixing bowl plus a medium bowl for the dry stuff
3. Electric hand mixer or a trusty wooden spoon if you want to mix by hand
4. Measuring cups and measuring spoons (for cups, tbsp, tsp)
5. Whisk for the flour mix
6. Rolling pin and extra parchment to roll the dough between sheets
7. Animal cookie cutters (various sizes)
8. Thin spatula or bench scraper to lift cookies off the sheet
9. Wire cooling rack and plastic wrap for chilling the dough

FAQ

Homemade Animal Crackers Recipe Substitutions and Variations

• Butter: swap with solid coconut oil in an equal amount. Use refined for a neutral taste, or unrefined if you want a coconut note. Dough might be a bit crumblier so chill before cutting.
• Granulated sugar: use light brown sugar same amount. Adds chew and a mild molasses flavor, the crackers may brown a touch faster so keep an eye on them.
• Egg: replace with one flax egg (1 tbsp ground flax plus 3 tbsp water, let sit 5 minutes) or 1/4 cup applesauce. Flax helps with structure, applesauce makes them tender.
• All purpose flour: swap up to half with whole wheat pastry flour for a nuttier taste, or use a cup for cup gluten free blend if you need GF. You may need a splash of milk if the dough feels dry.

Pro Tips

1) Weigh your flour if you can, don’t just scoop it out of the bag cause scooping packs flour and makes the dough dry and crumbly. If you dont have a scale spoon and level the flour instead, it helps a lot.

2) Chill longer than 30 minutes when you have time. Cold dough cuts cleaner, spreads less and gives sharper animal shapes. You can even chill overnight, its fine and actually makes the flavor better.

3) Roll the dough between two sheets of parchment to avoid adding extra flour, and keep your cutters chilled or dusted with a little flour/powdered sugar so they don’t stick. If the edges crack warm the scrap dough briefly between your palms and press it back together.

4) Don’t overbake, pull them when edges are just barely golden and let them rest on the sheet a few minutes before moving. Store cooled cookies in an airtight tin with a slice of bread to keep them soft longer.