These Iced Animal Crackers remind our editor-in-chief Brian Hart Hoffman of his favorite brand of animal cookies when he was a kid. A thin glaze of royal icing is painted onto the cookies, which settles in the imprints of the design and dries to a crisp finish that makes the shapes pop. Shop the animal cookie cutters we used for these cookies here.
Iced Animal Crackers
Makes about 60 cookies
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (42 grams) honey
- 1 large egg (50 grams), room temperature
- 1¼ teaspoons (5 grams) vanilla extract, divided
- ¾ cup (94 grams) all-purpose flour, plus more for dusting
- ¾ cup (94 grams) whole wheat flour
- 1 teaspoon (5 grams) baking powder
- ¾ teaspoon (1.5 grams) ground cinnamon
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (120 grams) confectioners’ sugar
- 1 teaspoon (5 grams) meringue powder
- 2 tablespoons (30 grams) water
- Pale pink gel food coloring
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and honey at medium speed until well combined. Add egg; beat until combined, stopping to scrape sides of bowl. Beat in 1 teaspoon (4 grams) vanilla.
- In a small bowl, whisk together flours, baking powder, cinnamon, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined and no dry streaks remain.
- Lightly dust work surface with all-purpose flour; on prepared surface, roll dough to ¼-inch thickness. Using assorted animal-shaped cutters, cut dough, and place 1 inch apart on prepared pans.
- Bake until edges are set and surface is dry, 8 to 10 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- In another small bowl, whisk together confectioners’ sugar and meringue powder; whisk in 2 tablespoons (30 grams) water and remaining ¼ teaspoon (1 gram) vanilla until smooth. Pour half of mixture into a third small bowl. Tint one bowl of glaze with food coloring as desired. Using a pastry brush or a small food-safe paintbrush, brush a thin layer of glaze onto cookies as desired. Let stand until glaze is dry, at least 2 hours or up to overnight. Store cookies in an airtight container for up to 1 week.
Tried this recipe?Let us know how it was!
I followed exactly, weighing all. The dough was way too soft to roll and cut. I added more flour to make the cutters work. Also they seem a little fragile to be called crackers. Maybe roll thinner?
Hi Elaine,
The dough is meant to be soft to get that classic texture. If you’re having trouble, try chilling the dough before rolling and cutting. Hope this helps and happy baking!
I just made these—and they are delicious. The dough is soft, but I chilled it for 30 minutes, rolled it out to 1/4″ thick and then chilled it again until it got cold then used the animal cookie cutters. Just remember to lightly flour the cookie cutter and the dough. Will definitely make them again!