"I developed this recipe years ago to taste like the animal crackers that I grew up on, the ones that came in the little box that was meant to look like a circus cage. They are not terribly sweet, so for this version, I decorate them with a thin powdered sugar icing. When I added the icing and sprinkles, I realized that I had created a hybrid between those plain, circus-box crackers and the pink and white iced animal cookies that I was never allowed to eat."
- Nancy Silverton
Welcome to our kitchen! Nowadays, the circus animals are out of their cages and we think these frosted animal crackers should be free to roam through your kitchen too!
Grab a free kid-friendly recipe for these animal cookies with frosting down at the bottom and learn how to make easy dinosaur cookies, iced animal crackers, or whatever makes your kids roar.
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If you love this recipe, try 10 Easy Christmas Cookies From Scratch.
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This homemade frosted animal crackers recipe comes from The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours by Nancy Silverton with Carolynn Carreño.
As the story goes, Nancy Silverton bit into a particularly tasty peanut butter cookie and decided that all of America's cookies should taste this good. This cookbook is filled with the very best version of all your favorite baked goods.
Nancy Silverton is the only chef to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation.
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Top Tip
The golden butter is the secret to these must-have frosted animal crackers. It may feel like you're spending more time on butter than you normally would for a cookie recipe but trust us, it's worth it. Do not skip over it!
How to Make Homemade Frosted Animal Crackers
Ingredients
- butter - you're going to want unsalted butter for this cookie recipe
- eggs
- heavy cream
- vanilla - vanilla bean paste or vanilla extract will work
- sugar - or your favorite sugar substitute
- baking powder
- salt
- flour - unbleached all-purpose flour is recommended
- powdered sugar
- milk - whole milk works best
- sprinkles - you can decorate these homemade animal crackers with your favorite topping
Equipment
- apron
- prep bowls
- measuring spoons
- measuring cup
- kitchen scale
- small saucepan
- mixer
- silicone baking mat
- rolling pin
- parchment paper
- cutting board
- animal stampers or cookie cutters
- whisk
- knife
- sheet pan
Make the Golden Butter
Wash your hands with soap and water. Cut the butter into cubes and place them in a saucepan.
Turn the stove on medium heat to melt the butter.
Stir the butter while it is cooking.
Continue to cook the butter, stirring while it cooks until it bubbles.
Cook for 3 to 6 minutes or until it is golden. The milk solids will be a caramel color. Remove from heat and turn off the stove.
Use a scale to weigh 1 cup plus 1 teaspoon of butter in a bowl. Set it aside to cool to room temperature and turn off the stove. Cover the bowl with plastic wrap and place it in the fridge where it will solidify.
Whisk the Eggs, Egg Yolk, Cream, & Vanilla
Use a whisk to combine the eggs, egg yolk, cream, and vanilla in a bowl.
Cut the Golden Butter Into Cubes
Remove the butter from the fridge and place it in a large bowl of hot water to release the butter. Dry off the bowl and invert it to release the butter onto a cutting board.
Use a butter knife to cut the butter into roughly ½ inch cubes.
Mix Together the Dough Ingredients
Put the cubed butter in a mixer with the paddle attachment. Beat on medium-high for about 1 minute, until the butter is soft and smooth but still cold. Stop to scrape down the sides of the bowl as needed. Add the sugar and continue to mix for about 1 minute.
Add the baking powder and salt and beat on low for about 15 seconds. Add the flour alternately with the egg mixture, starting and ending with the flour. Beat on low and stop to scrape the bowl before each addition. Stop the mixer, clean the paddle with the spatula and scrape the bowl from the bottom up to release any ingredients that may be stuck.
Divide the Dough and Prep for Cutting
Prepare a workstation for cutting out the cookie dough with the stampers. Divide the dough into 4 sections, pat each section into 1-inch disks, wrap in plastic & refrigerate for 2 hours.
Lay parchment paper on a work surface. Remove the dough from the fridge, unwrap, and place on the parchment paper. Pound the dough with a rolling pin to soften it and flatten as much as possible.
Lay another sheet of parchment paper on top. Applying firm, steady pressure to the rolling pin, roll to ¼ inch thick. Lay the sandwiched dough sections on a baking sheet and refrigerate for 1 hour or until the dough is firm.
Lay the dough out on the work surface and remove the top layer of parchment paper. Lay it back on top and flip the dough over. Peel off the top layer of parchment and lay it clean-side up on a baking sheet.
Cut Out the Shapes & Bake
Dust the stampers or cookie cutters with flour.
Press them into the dough to make the shapes.
Use a metal spatula or knife as needed to remove the dough from the cookie cutter.
Transfer them to the baking sheet. When you've filled the baking sheet with a single layer of shapes, lay a sheet of parchment paper on top and repeat. Set the scraps aside. Reroll the scraps between parchment paper and repeat. Refrigerate the shapes for 1 hour.
Turn the oven to 325 degrees Fahrenheit. Line 2 large baking sheets with parchment paper. Adjust the oven racks to the top third and bottom third of the oven. Transfer the cookies to the baking sheets. Cover with plastic wrap and refrigerate the remaining shapes until it is time to bake them.
Bake the cookies until the tops are golden-brown, 15-25 minutes. Switch the position of the baking sheets on the racks and rotate them to ensure even baking. Remove from the oven and set aside to cool. Repeat until all the cookies are baked. Turn off the oven.
Make the Icing
Sift the powdered sugar in a medium bowl. Add the milk and whisk until no lumps remain. Add more powdered sugar as necessary to obtain the consistency of a thick glaze.
Apply the Icing to the Animal Crackers
Dip the cookies in the icing or use a knife to apply it to the tops of the cookies.
Decorate as Desired
Shake sprinkles over the top of the cookies while the icing is wet.
free recipe!
Homemade Frosted Animal Crackers
Easy dinosaur cookies, iced animal crackers, or whatever makes your kids roar
Free Frosted Animal Crackers Recipe for Pre-Readers & Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Homemade Frosted Animal Crackers
Equipment
- Parchment Paper
- Animal Stampers or Cookie Cutters
- Whisk
Ingredients
- 3 sticks unsalted butter
- 3 eggs extra-large
- 1 egg yolk extra-large
- ¼ cup heavy cream
- 3 tablespoon pure vanilla bean paste or vanilla extract
- 1 ½ cups granulated sugar or your favorite sugar substitute
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 cups unbleached all-purpose flour plus more for dusting
- 1 ½ cups powdered sugar
- 3 tablespoon whole milk
- colored sprinkles
Instructions
- Make the Golden Butter: Wash your hands with soap and water. Cut the butter into cubes and place them in a saucepan. Turn the stove on medium heat to melt the butter. Stir the butter while it is cooking. Continue to cook the butter, stirring while it cooks until it bubbles. Cook for 3 to 6 minutes or until it is golden. The milk solids will be a caramel color. Remove from heat. Use a scale to weigh 1 cup plus 1 teaspoon of butter in a bowl. Set it aside to cool to room temperature and turn off the stove. Cover the bowl with plastic wrap and place it in the fridge where it will solidify.
- Use a whisk to combine the eggs, egg yolk, cream, and vanilla in a bowl.
- Cut the Golden Butter Into Cubes: Remove the butter from the fridge and place it in a large bowl of hot water to release the butter. Dry off the bowl and invert it to release the butter onto a cutting board. Use a butter knife to cut the butter into roughly ½ inch cubes.
- Mix Together the Dough Ingredients: Put the cubed butter in a mixer with the paddle attachment. Beat on medium-high for about 1 minute, until the butter is soft and smooth but still cold. Stop to scrape down the sides of the bowl as needed. Add the sugar and continue to mix for about 1 minute. Add the baking powder and salt and beat on low for about 15 seconds. Add the flour alternately with the egg mixture, starting and ending with the flour. Beat on low and stop to scrape the bowl before each addition. Stop the mixer, clean the paddle with the spatula and scrape the bowl from the bottom up to release any ingredients that may be stuck.
- Divide the Dough and Prep for Cutting: Prepare a workstation for cutting out the cookie dough with the stampers. Divide the dough into 4 sections, pat each section into 1-inch disks, wrap in plastic & refrigerate for 2 hours. Lay parchment paper on a work surface. Remove the dough from the fridge, unwrap, and place on the parchment paper. Pound the dough with a rolling pin to soften it and flatten as much as possible. Lay another sheet of parchment paper on top. Applying firm, steady pressure to the rolling pin, roll to ¼ inch thick. Lay the sandwiched dough sections on a baking sheet and refrigerate for 1 hour or until the dough is firm. Lay the dough out on the work surface and remove the top layer of parchment paper. Lay it back on top and flip the dough over. Peel off the top layer of parchment and lay it clean-side up on a baking sheet.
- Cut Out the Shapes & Bake: Dust the stampers or cookie cutters with flour. Press them into the dough to make the shapes. Use a metal spatula or knife as needed to remove the dough from the cookie cutter. Transfer them to the baking sheet. When you've filled the baking sheet with a single layer of shapes, lay a sheet of parchment paper on top and repeat. Set the scraps aside. Reroll the scraps between parchment paper and repeat. Refrigerate the shapes for 1 hour. Turn the oven to 325 degrees Fahrenheit. Line 2 large baking sheets with parchment paper. Adjust the oven racks to the top third and bottom third of the oven. Transfer the cookies to the baking sheets. Cover with plastic wrap and refrigerate the remaining shapes until it is time to bake them. Bake the cookies until the tops are golden-brown, 15-25 minutes. Switch the position of the baking sheets on the racks and rotate them to ensure even baking. Remove from the oven and set aside to cool. Repeat until all the cookies are baked. Turn off the oven.
- Make the Icing: Sift the powdered sugar in a medium bowl. Add the milk and whisk until no lumps remain. Add more powdered sugar as necessary to obtain the consistency of a thick glaze.
- Apply the Icing to the Animal Crackers: Dip the cookies in the icing or use a knife to apply it to the tops of the cookies.
- Decorate as Desired: Shake sprinkles over the top of the cookies while the icing is wet.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/frosted-animal-crackers
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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