Animal Cookies Recipes

MINI ANIMAL CRACKER COOKIES

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 COOKIES

Steps:

• Sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs and vanilla and mix on low speed until well combined. Scrape the bowl with a rubber spatula.
• Gradually add the dry ingredients to the butter mixture, occasionally scraping the bowl. Wrap the dough in plastic wrap and chill the dough in the refrigerator until firm.
• Preheat the oven to 350 degrees.
• Roll the dough out on a floured surface 1/8th-inch-thick and cut into shapes with animal cookie cutters. Place the cookies on a sheet pan covered with parchment paper, and bake for 8 to 12 minutes, depending on the size. Cookies should be golden brown on the edges. After cookies have cooled and are firm, they are ready to decorate, if desired.
• For the decoration, fill a pastry bag fitted with a small plain tip with Royal Icing. Place each cookie on a piece of parchment paper and outline it with a thin line of Royal Icing around the entire edge of the cookie. Allow the icing to set.
• Place 1/4 cup of Royal Icing in a small bowl and mix it well with 1/4 teaspoon of the egg whites or water. Continue mixing and adding egg whites or water until the icing is the consistency of maple syrup.
• Using a number 12 artist's brush push a few dollops of the thinned icing around the top of each cookie until it is completely covered to the edge. Allow the cookies to sit overnight to harden. Reserve the remaining Royal Icing.
• Place Royal Icing in a small bowl and mix in several drops of black food coloring. Continue mixing and adding food coloring until you have the desired color. Spoon the black icing into a pastry bag fitted with a small plain tip and outline each cookie with a thin line of icing and decorate, as desired. For each additional colored icing, repeat the process. Allow the icing to set.
• Place the confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment, add the eggs whites and lemon juice and beat at medium speed until the sugar and eggs are completely mixed and the icing is thick and white.

ANIMAL CRACKERS

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 CHIPS COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a forms into a paste-like mixture.
• Whisk in the egg and vanilla, until no lumps remain.
• Sift in the flour and baking soda, then mix using a spatula.
• Add the chocolate chip into the batter, then chill the dough for about 20 minutes.
• Preheat the oven to 350°F (180°C), Line a baking sheet with parchment paper.
• After chilling the dough, put some flour on the table, put the dough on it and mix it with your hands until you're able to shape the cookies.
• Shape the dough into a flat disc, cut out animal shapes, and place on a parchment paper-lined baking sheet. Leave about 1 inch of space between each cookie and leave some space from the edges of the pan so that the cookies can spread evenly.
• Bake for 15 minutes, or until the edges have started to turn brown. Cool the cookies on a wire rack before decorating it with the chocolate icing.
• Icing:Melt the dark chocolate for 30 seconds using a microwave (or any heating device).
• Add the warm milk or heavy cream to the melted dark chocolate. If the chocolate starts to harden, microwave it to let it melt.
• Add the chocolate icing to a piping bag.
• Decorate the cookies as how you like.
• Tip: Keep the cookies in an airtight container for a day to make them chewy.
• Enjoy!

ANIMAL CRACKERS

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.

ANIMAL CRACKER COOKIES

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.

ANIMAL CRACKER COOKIES

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.