Animal Cracker Cookies

Growing up, I loved animal crackers so when I was at Williams-Sonoma recently and saw these cookie cutters I knew I had to have them.  I was so excited!  It was even better that they were on sale.  Yes, sale….I love that word!  It always makes buying something a little easier.  Right?  I only wish they would have had more or I would have bought an extra.  After buying these adorable cookie cutters I was excited to go home and start making animal crackers.  I used the recipe on the back of the box that the cookie cutters came in, thanks Williams-Sonoma.  Don’t be too scared by the instructions and the length.  The dough takes no time, it’s just the cutting of the cookies that took the longest.  It was well worth it.  Especially when the girls laid eyes on them for the very first time.  How fun!  I think we all had our favorite animals.  The elephant was my favorite, but I think that’s because it was the easiest to cut out and handle.  One munchkin liked the giraffe while the other liked the lion.  It was funny watching them eating these because they didn’t want to bite the little animals.  Too cute!  These were a hit in my house and they are already being asked for again.  Enjoy everyone and have a wonderful weekend!

Animal Cracker Cookies

Print Recipe

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 1/2 sticks (12 Tablespoons) unsalted butter, at room temperature

1 cup sugar

1 egg

1 teaspoon vanilla extract

Instructions:

Over a small bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes.  Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.  Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

Stop the mixer and add half of the flour mixture.  Beat on low speed until most of the flour has been absorbed.  Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

Turn the dough out onto a work surface and divide into 2 equal balls.  Shape each 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 to 10 minutes.  Place each dough disk between 2 clean, large pieces of plastic wrap.  Roll out the dough to 1/8-inch (3mm) thickness.  If the dough cracks while you’re rolling, let it stand at room temperature for 5 to 10 more minutes.  Remove the plastic wrap and place on a floured work surface.  Lightly dust the top of the dough with flour.

Preheat oven to 350.

Line several baking sheets with parchment paper.  Dip animal cookie cutters (or other cookie cutters) into the flour before using and cut out the shapes.  Placed cut cookie on the prepared baking sheets and repeat.  Gather scraps, re-roll and cut more cookies.

Bake the cookies until very light golden brown, about 14 to 16 minutes.  Transfer the sheets to a wire rack and let cookies cool at room temperature.

Adapted from Williams-Sonoma’s Annimal Cracker Cookie recipe