Iced Animal Crackers
Made with pantry staples, they bake up buttery, tender, and lightly sweet with a smooth white chocolate coating that adds the perfect finishing touch. Easy enough for beginner bakers but delicious enough for any occasion, these bite-sized cookies come together quickly and are almost too cute to eat.
If you’re looking for a simple homemade treat that looks adorable without requiring a long list of ingredients or complicated steps, these little cookies are perfect. Made with pantry staples, they bake up buttery, tender, and lightly sweet with a smooth white chocolate coating that adds the perfect finishing touch. Easy enough for beginner bakers but delicious enough for any occasion, these bite-sized cookies come together quickly and are almost too cute to eat.
By: Elise Jesse
Prep Time: 10 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Ingredients
6 tablespoons of unsalted butter, room temp
3 ½ tablespoons granulated sugar
1 tablespoon of egg whites at room temperature
1 teaspoon of vanilla extract
1 cup all-purpose flour
¼ teaspoon of salt
Pinch of baking powder
½ cup white chocolate or almond bark
½ tsp coconut oil
1-2 tablespoons colored sprinkles
Directions
Heat the oven to 325 degrees F and line a light colored baking sheet with parchment paper, and set aside.
In a large mixing bowl with the paddle attachment, beat butter and sugar until light and fluffy (2 mins).
Next, add vanilla extract and your egg white, mix on low until combined, before adding baking powder, salt, and flour until just combined. Do not overmix.
Flatten the dough ball and roll it between two pieces of parchment paper until about ½ inch thick. Using little cookie-cutter shapes (I used the generic ones you get in a kids’ lunchbox accessory set).
Place the shapes on the lined baking sheet and bake on the middle rack for 10 minutes (don’t let these little cookies brown). Keep an eye on them in the final minutes or so. Once baked, place them on a cooling rack.
Heat ½ a cup of white chocolate chips or almond bark with ½ tsp of coconut oil in two separate bowls if you’re doing the traditional white and pink colors.
Once heated, add pink food coloring to one of the bowls, divide the cooled baked cookies in half, and cover each in the chocolate.
Remove the cover cookies from the bowls and place on parchment paper and top with sprinkles.