With just a few simple ingredients and a crazy easy method, this Animal Crackers recipe is a favorite kids snack to make and share. You can make them big or mini in whichever shapes you prefer!

mini-animal-crackers-on-wire-rack

Animal Crackers Recipe

We love a good baking project over here and this easy cookie recipe is a perfect one to make with the kids. The batter is super duper simple to make, even if the kids are helping, and they turn out so good. The crackers are just a little bit crisp and just a little sweet and they are so fun to make in fun animal shapes.

TIP: We like to make them using mini cookie cutters, but any size will work.

ingredients in animal crackers

Ingredients in Animal Crackers

To make this easy recipe, you’ll need:

TIP: You can use all-purpose flour if you prefer or if that’s what you have. I like the flavor from whole-wheat, but both will work.

how-to-make-animal-crackers-step-by-stepStep-by-Step Instructions

Here’s a look at how to make this easy animal cookies recipe. Scroll down to the bottom of the post for the full recipe.

  1. Add the ingredients to a bowl.
  2. Mix together with a wooden spoon or your hands. Form a ball.
  3. Roll out between parchment paper pieces, cut out with mini cookie cutters.
  4. Bake and enjoy.

TIP: I prefer to roll the dough out between parchment paper since it’s easy, but you can also do it by coating the rolling pin with a little flour to prevent sticking.

toddler-holding-animal-cracker

Best Tips for Success

  • I prefer to roll the dough out between parchment paper since it’s easy, but you can also do it by coating the rolling pin with a little flour to prevent sticking.
  • You can use all-purpose flour if you prefer or if that’s what you have. I like the flavor from whole-wheat, but both will work.
  • We like to make them using mini cookie cutters, but any size will work.
  • Store leftovers in an airtight container for 3-5 days at room temperature.
  • You can also store any dough you don’t use in a zip top plastic bag, tightly sealed and with as much air removed as possible, for up to a week in the fridge. Let sit at room temperature for about 30 minutes before using.

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If you try this recipe with or for your kids, I’d love to hear how it went. Please comment below and leave some stars—I appreciate all feedback!

mini-animal-crackers-on-wire-rack

Easiest Animal Crackers Recipe

If you use larger cookie cutters, you may need to bake on the longer end of the baking time—and mini cookie cutters on the shorter end. This makes a relatively small batch, so double it if you want extras to last all week!
4.91 from 21 votes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Cuisine American
Course Snacks
Calories 79kcal
Servings 12 (Makes about 2 dozen very small cookies)

Ingredients

  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup unsalted butter softened at room temperature
  • 2 tablespoons milk
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 375°F and line two baking sheets with parchment paper.
  • Place all ingredients into a bowl and use your hand to mix together to form a dough. (If the dough is a little crumbly, be sure that it’s throughly combined and then if it’s still crumbly, add 1/2-1 tablespoon additional milk until it comes together.)
  • Make a flattened disc of dough.
  • Roll the dough ¼-inch thick between two pieces of lightly floured pieces of parchment paper. (The flour will ensure that the cut outs are easy to move.)
  • Cut out the dough with a cookie cutter and transfer to the prepared baking sheets. Bake for 7-9 minutes, until lightly browned around the edges. 
  • Remove from the oven, let cool on the baking sheet for a minute, and transfer to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container for 3-5 days at room temperature.
  • You can also store any dough you don’t bake in a zip top plastic bag, tightly sealed and with as much air removed as possible, for up to a week in the fridge. Let sit at room temperature for about 30 minutes before rolling out to allow it to soften up.
  • I prefer to roll the dough out between parchment paper since it’s easy, but you can also do it by coating the rolling pin with a little flour to prevent sticking.
  • You can use all-purpose flour if you prefer or if that’s what you have. I like the flavor from whole-wheat, but both will work.
  • We like to make them using mini cookie cutters, but any size will work.
  • Gluten-free: Use a 1:1 style of gluten-free baking mix in place of the wheat flour.
  • Dairy-free: Use nondairy milk and softened coconut oil in place of the butter.

Nutrition

Serving: 2cookies, Calories: 79kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 44mg, Potassium: 49mg, Fiber: 1g, Sugar: 2g, Vitamin A: 123IU, Calcium: 21mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    These are my go to biscuit recipe! They come out perfect every time and my 12 month old loves them 🥰

    1. I think they should if you wrap them tightly and securely so they can’t wiggle around much in the package (to help prevent breaking).

  2. I am excited to make these for my 20 month old and 6 year old! Thank you for the recipe! Would these freeze well?

    1. Yes, you can put some into a freezer bag, remove as much air as you can, and seal. Freeze for 3-6 months.

  3. 5 stars
    Just tried the recipe and it turned out great! I substituted maple syrup with coconut sugar. Dough was a bit soft in the beginning so I popped it in the fridge for a few minutes and then it was easier to roll.

  4. 5 stars
    Few ingredients and so easy to make and i love it that it’s not sweet!!! Thank you for sharing this recipe!

  5. 5 stars
    The edges weren’t turning golden so i left them in the oven for an extra couple of minutes. Was worried they wouldn’t be crispy but once fully cooled down they were an excellent texture! My baby loves them and i catch myself eating them too. Thanks for the recipe!

  6. 5 stars
    Baby girl (19 months) DEMANDS these for snack just about every day. We have itty bitty cookie cutters (like 1 inch) and this made a ton, but they didn’t last long. Thank you!

  7. 5 stars
    I actually made these for my goats as treats when they are finished being milked. Easy and they just love them.

  8. 5 stars
    These rolled out so nicely, and my boys loved wiggling the cookie cutters in the dough. I subbed oil for butter, and they were perfect at 8 minutes.

  9. 5 stars
    This one is a keeper! My kids loved them. I used Earth Balance vegan butter and So Delicious coconut milk as substitutes (for allergy purposes) and they turned out fantastic. Not too crunchy and not too soft. My 21 month kept asking for more. Thank you Amy!

    1. I think nondairy milk and melted coconut milk or vegan butter will likely work! I haven’t tried it, but that has worked well with similar recipes so I have high hopes for this one!

  10. 4 stars
    Very nice recipe , you can put sesame / poppy / chia seeds on it or whatever else you like! Thank you for the recipe!