Best 4 Animal Cookies Recipes

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.

MOTHER'S CIRCUS ANIMAL COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy. Add the egg, vanilla, butter flavoring, and almond extract and mix until incorporated.
• In a large bowl, whisk together flour, baking powder, nutmeg, and salt. With the mixer on low, incorporate the flour mixture in two additions, scraping the sides of the bowl with a rubber spatula. Mix just until incorporated. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for a few hours or overnight.
• Remove the dough from the fridge and set out at room temperature for 20 minutes. Position two oven racks close together in the center of the oven and preheat oven to 300 degrees F. Line two cookie sheets with parchment paper.
• Separate the dough into four sections and roll each out separately to 1/8 inch thick. Dip cookie cutter in flour and cut animal shapes out of the dough. Place cookies 1 inch apart on the parchment-lined sheets and bake until lightly golden on the edges, approximately 10-12 minutes. Cool completely on wire rack.
• In a microwave safe bowl, melt the white chocolate in 10-second intervals in the microwave or place over a double boiler. Using a fork, dip each cookie in the chocolate until completely coated. (Once you're halfway through the cookies, add food coloring to the chocolate to the desired pinkness and finish coating the cookies.) Place on parchment paper, sprinkle with nonpareils, and let dry.
• For quicker drying or if you live somewhere warm, like me, place cookies in the fridge to dry. Cookies will keep stored in an airtight container at room temperature for 4-5 days. I kept mine in the fridge to keep them safe from the warm weather we've been having here.

ELK AND OTHER ANIMAL CUT OUT COOKIES

Steps:

• In a big bowl combine butter pieces, flour, vanilla sugar, sugar and egg. Knead into a smooth dough. Wrap dough into cling film and refrigerated for 30 minutes.
• On a lightly floured surface roll out the dough quite thinly (about 3 mm thick).
• Cut out elks or other shapes using a lightly floured cookie cutter and place on a paper-lined baking sheet. If you like attach a currant to each elk for eyes.
• Bake in the pre-heated oven at 190°C/375°F for 8-12 minutes or until just slightly browned around the edges.
• Allow to cool for 10 minutes on the cookie sheets and then transfer to a wire-rack to cool completely.
• Now you can add any decorations you might like to add. I used some eggnog flavoured icing dipping the cookies into it and attaching a chocolate chip as an eye afterwards.
• Let dry.

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.