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Homemade Animal Crackers Recipe

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★★★★★

4.7 from 110 reviews

Delightfully crisp and charming homemade animal crackers made from scratch with a blend of all-purpose flour, freeze-dried corn, malted milk powder, and a touch of vanilla. These adorable cookies are perfect for snacking, packing in lunchboxes, or serving at parties, offering a nostalgic treat with a unique homemade twist.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 1 stick (4 ounces) cold, unsalted butter, cubed
  • 2 large egg yolks
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the middle to ensure even baking.
  2. Prepare Baking Sheet: Line a large sheet pan with parchment paper to prevent sticking and facilitate easy cookie removal.
  3. Grind Freeze-Dried Corn and Flour: Sift the flour into the food processor bowl, add the freeze-dried corn, cover with plastic wrap, secure the lid, and blend until the mixture is uniform, about 2 minutes.
  4. Add Dry Ingredients and Butter: Add sugar, malted milk powder, baking soda, salt, and cubed butter to the food processor; pulse until the mixture resembles a fine meal texture.
  5. Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the processor and blend until the dough becomes smooth.
  6. Form Dough: Scrape the dough onto a floured work surface and knead gently until smooth. Divide the dough into two equal parts.
  7. Roll Out Dough: Flour the work surface again and roll out one half of the dough into a 6-inch square. Lightly flour both sides, and then roll out further until the dough is about 10 inches wide and just over 1/8 inch thick. Use a spatula to prevent sticking.
  8. Cut Cookie Shapes: Use plunger-style animal cookie cutters no larger than 2 inches in diameter to cut out animal shapes. Wiggle cutters to cleanly cut shapes, then press the plunger to create detailed lines. Transfer cookies to the prepared pan using a small spatula.
  9. Re-roll and Cut More Cookies: Gather and re-roll scraps to cut more cookies. Repeat the rolling and cutting process with the second half of the dough to yield approximately 75 cookies.
  10. Bake: Bake the cookies in the preheated oven until they are firm and edges start to brown lightly, about 12 minutes.
  11. Store: Allow cookies to cool completely, then store them in an airtight container at room temperature for up to 1 month.

Notes

  • Ensure the dough is chilled or cold while rolling to prevent sticking and to preserve the cookie shapes.
  • If dough becomes too warm, refrigerate for 15-20 minutes before rolling again.
  • Use parchment paper or a silicone baking mat to prevent cookies from sticking to the pan.
  • Cookies are best served fresh but keep well for up to a month if stored properly.

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Find it online: https://mixitwitjoe.com/homemade-animal-crackers-recipe/