Cinnamon Animal Crackers Recipes

HOMEMADE ANIMAL CRACKERS RECIPE

Steps:

• In a large bowl, cream together the butter, sugar, and honey until well combined.
• Add the egg and vanilla, and beat in.
• Next, add the dry ingredients: the flours, baking powder and cinnamon and mix to form a dough.
• Wrap the dough in cling wrap and refrigerate for 30 minutes. (You can use it straight away but it's a little easier to roll when it has chilled for a bit).
• Pre-heat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• Roll half of the dough out onto a floured surface, about ¼ inch thick.
• Using Animal Cookie Cutters or any cookie cutters cut out the dough into shapes. Place the crackers onto prepared baking sheet.
• Bake for 12-15 minutes, or until lightly golden brown around the edges.
• Let cool for 5 minutes on the baking sheets before enjoying. Stored cooled cookies in an airtight container at room temperature for up to 7 days.

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.