Mini Animal Cracker Cookies
Delicious mini animal cracker cookies with cinnamon flavor, topped with colorful icing and sprinkles. Perfect for kids and gifting, these soft, homemade treats are fun to decorate and enjoy.
Equipment
- 1 handheld or stand mixer with paddle attachment
- 1 Rolling Pin lightly floured
- 2 baking sheets lined with parchment paper or silicone baking mats
- 1 wire rack for cooling cookies
Ingredients
- 2 1/4 cups all-purpose flour spooned & leveled, plus more for rolling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup 12 Tbsp unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 teaspoons pure vanilla extract
- Royal icing or easy cookie icing for decorating
- optional: food coloring gel recommended
- rainbow sprinkles
Instructions
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar on high speed until smooth and creamy, about 2 minutes.
- Add egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape sides and mix again if needed.
- Gradually add dry ingredients to wet ingredients and mix on low speed until combined. If dough is too soft, add 1 tablespoon flour.
- Divide dough into two equal parts. Roll each between lightly floured parchment or silicone mats to 1/4-inch thickness.
- Stack the dough sheets with parchment between, cover, and refrigerate for 1-2 hours or up to 2 days.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment or mats.
- Cut chilled dough into shapes with cookie cutters. Re-roll scraps and continue until all dough is used.
- Place cookies 1-2 inches apart on baking sheets and bake 9-10 minutes until edges are lightly browned, rotating halfway.
- Cool cookies on baking sheets 5 minutes, then transfer to wire rack to cool completely before decorating.
- Prepare icing and tint with gel food coloring if desired. Dip cookies in icing and add sprinkles. Let icing set before storing or gifting.
Notes
- Plain or iced cookies freeze well up to 3 months; thaw in refrigerator or at room temperature.
- Cookie dough can be frozen before rolling; thaw and roll as usual.
- Room temperature butter ensures proper dough texture; avoid overly soft butter.
- Gel food coloring prevents icing from becoming runny.
- Cookies stay soft for about 5 days tightly covered; refrigerate for up to 10 days.