Animal Crackers

Votes: 1

Time: 5 hours 5 minutes including time for hardening, cooling and drying
Complexity: easily
Quantity: 24 pcs.

Nutritional value per serving:

Serving size: 1 of 12
Calories 295, total fat 10 G., saturated fats 6 G., proteins 3 G., carbohydrates 49 G., fiber 1 G., cholesterol 41 mg, sodium 167 mg, sugar 32 G.

Homemade animal-shaped crackers, covered in soft pink icing and colorful sprinkles, will brighten up any kid's lunchbox—a perfect after-dinner treat! Unlike store-bought cookies, these crackers are baked with natural, easy-to-use ingredients, and you can rest assured they contain no artificial additives. To cut out the shapes, gather all the animal-shaped cutters you have. The more, the merrier! You can also experiment with tinting the icing other colors or leaving it white.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

3/4 cup granulated sugar
10 tbsp salted butter, softened
0.5 tsp vanilla extract
1 large egg
2 cups premium flour
1.5 tsp baking powder
1/4 teaspoon coarse salt
1 tbsp + 1 tsp whole milk

Glaze

2 cups powdered sugar
5 drops of red food coloring
Special equipment: animal-shaped cookie cutters

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sugar, butter, vanilla extract, eggs, premium flour, baking powder, milk, powdered sugar, dye

Cooking the dish according to the recipe:

Dough:

In the bowl of a stand mixer, combine the granulated sugar and butter and beat until smooth. Add the vanilla extract and egg and beat again, scraping down the sides of the bowl. Sift the flour, baking powder, and salt together in a medium bowl. Alternately add the dry ingredients and milk to the stand mixer bowl until the dough comes together. Form the dough into a disk and wrap it in plastic wrap. Refrigerate for about 2 hours to set.
Preheat oven to 175°C. Line two baking sheets with parchment paper or silicone baking mats.

Roll the dough out to a thickness of 0.5 cm and cut out as many cookies as you can. Place the cookies on the prepared baking sheets and bake until set, 8-10 minutes; they should be set but not browned. Let the cookies cool completely before frosting.
Glaze:

Sift the powdered sugar into a bowl, add the food coloring and 1/4 cup cold water and stir until smooth.
Transfer the cookies to a wire rack set over a baking sheet and frost them. Let the frosting dry for about 2 hours and serve.