Make Your Own Animal Crackers With This Simple Sugar Cookie Dough Recipe

Serves
24
Prep Time
40 mins
Cook Time
30 mins

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!

See our ‘Grammable Holiday Cookie Guide.

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

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

Honey Animal Cracker Sugar Cookie Dough Recipe

Total time: 1 hour 10 mins
Serves 24

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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.

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.

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.

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