Introduction

These homemade animal crackers are delightfully crisp and lightly sweetened, perfect for snacking or sharing with kids. Made with malted milk powder and freeze-dried corn, they offer a nostalgic flavor twist on the classic treat.

A clear rectangular glass container filled with multiple golden brown animal-shaped cookies stacked in layers, including elephants, giraffes, and zebras, with the giraffes standing out as some are placed on top of others; the texture of the cookies is slightly rough with visible baked edges. The container is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (6 ounces) all-purpose flour, plus more for dusting
3/4 cup (1.5 ounces) freeze-dried corn
2/3 cup (4.5 ounces) granulated sugar
1/4 cup (1 ounce) malted milk powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (half as much if using iodized salt)
1 stick (4 ounces) cold, unsalted butter, cubed
2 large egg yolks
1 tablespoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position an oven rack in the middle. Line a large sheet pan with parchment paper.
Step 2: In a food processor, sift the flour into the bowl. Add the freeze-dried corn, cover with plastic wrap, secure the lid, and grind for about 2 minutes until the mixture is homogeneous.
Step 3: Add the sugar, malted milk powder, baking soda, salt, and cold cubed butter. Pulse until the mixture resembles a fine meal.
Step 4: Add the egg yolks and vanilla extract, then process until the dough becomes smooth.
Step 5: Scrape the dough onto a lightly floured surface and knead gently until smooth. Divide the dough into two equal parts.
Step 6: Dust your work surface with flour again. Roll out one half of the dough into a 6-inch square, sprinkle both sides with flour, then roll to about 10 inches across and just over 1/8 inch thick. Slide a spatula underneath to make sure it’s not sticking.
Step 7: Use plunger-style animal cookie cutters no larger than 2 inches in diameter. Press down firmly and wiggle slightly to cut clean edges. Then press the plunger to imprint the shape details.
Step 8: Transfer the cookies to the prepared pan using a small spatula. Re-roll scraps to cut additional cookies. Repeat rolling and cutting with the second half of the dough; expect about 75 cookies total.
Step 9: Bake in the preheated oven until the cookies are firm and beginning to brown slightly around the edges, about 12 minutes.
Step 10: Let the cookies cool on the pan before transferring to a storage container.

Tips & Variations

For a fun twist, sprinkle cinnamon or nutmeg into the dough for added warmth in flavor.
If you don’t have freeze-dried corn, finely ground cornmeal can be used but it will change the texture slightly.
Use different shaped cookie cutters to create a variety of cookie animals or shapes.

Storage

Store the cooled animal crackers in an airtight container at room temperature for up to 1 month. They stay crisp and delicious. If they soften, re-crisp by warming in a low oven (around 300°F) for 5 minutes.

How to Serve

A white marbled textured surface shows a large rolled-out sheet of brown dough with shapes of animals cut out, including elephants, a lion, a zebra, and a giraffe. Four colorful animal-shaped cookie cutters in orange, white, blue, and yellow rest on the dough, matching some of the cut shapes. A wooden rolling pin with some flour on it lies to the left, and a round ball of dough sits near the top left corner. There is light dusting of flour scattered around on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty cookie.

Can these cookies be frozen?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.