These delicious Homemade Animal Cookies are a fun baking project to make with the kiddos! They’re crisp and buttery and better than store-bought! So treat the kids and bake a batch!
Ok guys, so how is it already October 1st??
I was at my local HomeGoods yesterday and they’re already decking the halls!
Well, I know it’s probably been a busy first month or so at school for the kids, so today I’m sharing a tasty recipe that they’re gonna love…Homemade Animal Cookies!
Why You’ll Love this Recipe
These Homemade Animal Cookies are better than store-bought, the recipe makes lots and lots and they’re just plain FUN!
It’s a baking project that’s fun to do with the kids. Let them choose the colors for the icing and let them do the sprinkling. It’ll be a little messy, but no one will remember the mess. They’ll remember making them and eating them!
Ingredients You’ll Need
- all-purpose flour
- ground cinnamon
- baking powder
- salt
- unsalted butter
- granulated sugar
- large egg
- vanilla extract
- confectioners’ sugar
- meringue powder
- water
- gel food coloring
- nonpareils
I like to use gel food coloring for these cookies. You can add as much as you want to get to the color you like. Start off with a small amount because a little gel goes a long way. I used pink and purple.
Once you dip the tops of your cookies in royal icing you can wait for the icing to set to serve or you can enjoy them right away. if you wait for them to set just let the cookies stand at room temperature uncovered until dry.
Step-By-Step Instructions
The first step is to whisk together your flour, cinnamon, baking powder and salt.
The second step is to beat the butter and sugar until smooth and creamy.
Next up, you’ll add your egg and vanilla extract before adding your dry ingredients to your wet ingredients.
At this point, you will want to divide the dough into two equal portions and working with one at a time, you’ll place each dough on a lightly floured piece of parchment paper and roll the dough out to 1/4-inch thickness, then repeat with the second dough. Lightly flour the top of one of the rolled out doughs and place a piece of parchment paper on top and then place the second rolled out dough on top. Cover with plastic wrap and refrigerate for up to two hours.
The next step is to remove the top dough and cut into shapes and place on parchment-lined baking sheet. You’ll re-roll the remaining pieces and repeat with the second dough. You will place the cutouts on your tray 1-2 inches apart.
The last step is to bake for 9-10 minutes until just lightly browned around the edges.
You will want the cookies to cool before decorating with your royal icing and nonpareils.
These homemade cookies are buttery and crisp with a hint of cinnamon. They’re the perfect little after school treat or addition to your child’s lunchbox. I hope you bake a batch!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Homemade Animal Cookies
I used this SET of cookie cutters that I purchased from Amazon.
I purchased my meringue powder from Michael’s Craft Store.
More Delicious Cookie Recipes to Enjoy
Homemade Animal Cookies
Print Recipe Pin RecipeIngredients
Animal Cookie Dough
- 2 1/4 cups all-purpose flour, plus more for dusting work surface and dough
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 12 Tbsp. unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 1/2 tsp. vanilla extract
Royal Icing
- 4 cups confectioners' sugar, sifted
- 3 Tbsp. meringue powder
- 9-10 Tbsp. water, room temperature
- gel food coloring, for decorating
- nonpareils, for decorating
Instructions
Animal Cookie Dough
- In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar on high speed until smooth and creamy, about 2 minutes. Add egg and vanilla and continue to beat on high until well combined. Scrape down the sides of the bowl and continue to beat until well combined.
- Add the dry ingredients to the wet until just combined. If dough seems too sticky add one tablespoon of flour.
- Divide the dough into two equal portions and working with one at a time, you'll place each dough on a lightly floured piece of parchment paper and roll the dough out to 1/4-inch thickness, then repeat with the second dough. Lightly flour the top of one of the rolled out doughs and place a piece of parchment paper on top and then place the second rolled out dough on top. Cover with plastic wrap and refrigerate for up to two hours.
- When the dough is done chilling preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Set aside.Remove the top dough from the refrigerator and cut into shapes and place on parchment-lined baking sheet. You'll re-roll the remaining pieces and repeat with the second dough. Place the cutouts on your tray 1-2 inches apart and bake for 9-10 minutes or until just lightly browned around the edges. Let cookies cool on sheet for 5 minutes then remove to wire rack to let completely cool before decorating.
Royal icing
- Add confectioners' sugar, meringue powder and water to a large bowl. Using a hand mixer, beat ingredients together on high for 1 1/2-2 minutes. If icing appears too thick beat in more water one tablespoon at a time.
- Dip the tops of the cooled cookies into the royal icing and top with nonpareils. You can enjoy the cookies immediately or leave them uncovered on the counter until they're set.
Recipe adapted from Sally’s Baking Addiction
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