I have been told, there may be a few people in this world who do not like chocolate. I’m not one of them…Hi! It’s Kim, The Partiologist, sharing something for those who don’t like chocolate. Years ago I made homemade animal crackers for my Circus Party and with all the treats offered, they were one of the favorites. I thought they would be great as little Easter Animal Crackers as well. So here they are!
Easter Animal Crackers
They are the perfect cookie to fill up all those mason jars you have hiding in your pantry.
Besides being delicious, aren’t they the cutest?
Let’s get started.
Use any Easter or Spring shaped plunger cutters. I found these at Williams Sonoma.
Mix up the batch of Animal Cracker dough. (Recipe Below)
I found that if I rolled the dough under saran wrap, it didn’t stick to the rolling in.
Cut out the desired shapes, place on parchment paper and bake.
Add this cute printable Chick to the top of the mason jar and tie with bakers twine.
Recipe adapted from Williams Sonoma
Easter Animal Crackers
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/8 tsp. freshly grated nutmeg
- 1/8 tsp. mace
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla extract
Over a small bowl, sift together the flour, baking powder, salt, nutmeg and mace. 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 minutes. Place each dough disk between 2 clean, large pieces of plastic wrap. Roll out the dough to 1/8-inch thickness. (If the dough cracks while rolling, let it stand at room temperature for 5 to 10 minutes more.) Cover the dough with plastic wrap while rolling.
Line several baking sheets with parchment paper. Dip cookie cutters into flour just before using and cut out the shapes. Hold each cutter over a prepared baking sheet and lightly depress the plunger to remove the cutout; the plunger will also imprint the tops of the cookies.
Bake the cookies until very light golden brown, 10 – 15 minutes. Transfer the baking sheets to wire racks and let the cookies cool to room temperature. Makes about 20 cookies of each shape.
Something For Every Bunny!
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