For our ‘Grammable Holiday Cookie Guide, we’ve teamed up with cookie artist Ashley McNeal to help you create some of the prettiest cookies on the block! Get ready for serious inspiration, whether you’re a total cookie newbie or a next-level baker.

Though this recipe doesn’t contain crushed-up animal crackers, it is inspired by the circus box flavor to give you major nostalgic feels. Honey and blitzed oats supplement an otherwise traditional sugar cookie dough. We recommend it in our Grinch linzer cookies, ombré pinwheels, and Rudolf corgi cookies, as pictured below. If you want to cut them out like circus animals, dunk them in pink or white chocolate, and top with plenty of rainbow sprinkles, we fully encourage that too!

Honey Animal Cracker Sugar Cookie Dough

(Makes 2 dozen cookies)

Ingredients:

  • 2 cups unsalted butter, at room temperature
  • 3 tablespoons honey
  • 2 cups granulated sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 4 1/4 cups all-purpose flour, plus more if needed
  • 2 cups blitzed oats (quick oats blended until flour forms)
  • 1 teaspoon salt
  • 2 teaspoons baking powder

Directions:

1. Cream butter, honey, and sugar in an electric mixer on medium speed for 2 minutes or until the ingredients are blended. Scrape the bowl with a spatula.

2. Add the eggs and vanilla. Continue to blend on high speed until the mixture is fully incorporated.

3. Sift flour, blitzed oats, salt, and baking soda.

4. Add dry ingredients into the bowl, and mix until just incorporated. Do not over mix, or the dough will toughen. If it appears too wet, mix in more flour, 1 tablespoon at a time.

5. Transfer dough to parchment paper, and refrigerate dough for 20 minutes.

6. Remove dough from fridge, and sprinkle flour on a flat surface as well as on top of dough. Roll out the dough to 1/4-inch thick using a rolling pin, and cut out with the cookie cutters of your choice.

7. Use a spatula to carefully transfer cookies to a baking sheet lined with parchment or a silicone baking mat, and space them at least 1 inch apart. If the dough becomes too warm and sticky, refrigerate the cutouts (on the baking sheet) for 10-20 minutes.

8. Bake in a 350°F oven for 9-11 minutes, rotating the sheets halfway, until edges are very lightly browned.

9. Remove from the oven and allow cookies to cool a few minutes before transferring to a wire cooling rack. Let cool completely before icing.

Get more recipe inspo by visiting Brit + Co on Pinterest.

(Recipe via Ashley McNeal/Brit + Co; photos via Brittany Griffin/Brit + Co)

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