Who else remembers the pink and white glazed animal cookies with colored sprinkles? These were a favorite of ours growing up. It was always like a treasure hunt to find our favorite animals in the bag. As kids, we thought they tasted so good, but I think that was just the nostalgia talking ha ha. Looking back, the glaze tasted like a plastic product mixed with sugar. And yet, the nostalgia is still there. We spent a few weeks doing recipe development recently and came up with this recipe on a whim. Shortly after, we posted a short reel of these on Instagram and the crowd went wild!!! Tens of thousands of views, likes, shares, comments, and still getting likes everyday. Apparently this is a recipe you've all wanted!
Our kids have many food items they have never had from a store due to food allergies and restrictions. Often, we forget the foods my husband and I grew up on. When we remember some of these foods, we want our kids to have a similar item that is safe for them, and also has clean ingredients. When we made these animal cookies recently, our youngest exclaimed they were the best cookies she has ever had and we needed to have these everyday lol. I’d say that’s a win! They have quickly become a family favorite. These animal cookies are easy to make and kids love to help cut them out. We found my grandpa’s cookie jar around the same time we made this cookie recipe. Our kids begged to use his M&M cookie jar to house these cookies. 😊
We are excited to share this animal cookie recipe with you so you can enjoy these simple and delightful cookies too. These animal cookies are of course Gluten-Free, Top 8 Allergen Free, and Refined Sugar Free. You can share them with your loved ones with and without food restrictions. They are loved by all! Our goal is always to help you to only need one recipe that everyone loves. There is no need to make separate food anymore! Go and share this recipe all over social media so it can go viral again, it really is worth raving about. Head on over to grab our Rustic Scoop™ Pancake and Waffle Mix so you can make these.
1 Rustic Scoop™ Pancake and Waffle Mix
1 Cup Coconut sugar (cane sugar works too but we much prefer coconut sugar for these)
6 Tablespoons Butter of choice
6 Tablespoons Shortening
¼ Cup Egg whites or powdered egg replacer for 1 egg
1 ½ teaspoons Vanilla
6-8 Tablespoons Milk of choice
1 Cup Powdered sugar
1 teaspoon Vanilla extract
1 Tablespoon Milk of choice
1 teaspoon Beetroot powder (only if you want to make pink glaze)
Preheat the oven to 375°F. Prepare 2-3 baking sheets with parchment paper and set aside.
In the bowl of a stand or hand mixer, cream together the butter and shortening. If you don’t want to use shortening (we think it’s best to) you can use all butter. If you use a vegan butter, you’ll need to use less water as vegan butter has a higher water content than dairy butter. Coconut oil may be a fine substitute for the shortening though we haven’t tried it. It will inevitably make these cookies have a coconut flavor so keep that in mind.
Once the butter and shortening are creamed well together, add the egg white or powdered egg replacer and vanilla. Mix until well combined. Slowly mix in the Rustic Scoop™ Pancake and Waffle Mix, mix on medium speed until combined as much as you can. Slowly start adding milk. Start with ¼ Cup then add one more Tablespoon at a time if need be. It takes a bit for the dough to come together, but it will, just be patient. The final texture of the dough should be a nice pliable dough that isn’t dry and crumbly nor wet and sticky.
If you have a silpat mat, place it on your counter. Roll out the cookie dough between two pieces of parchment paper. You should not need non-stick spray or a floured surface. The dough should roll nicely and not stick. Roll the dough out evenly until it is approximately ¼ inch thick. Use desired cookie cutters to cut out your cookies. We suggest using small to medium sized cookie cutters for these cookies. Gently transfer the cookies to your cookie sheets with parchment paper. If your cookies seem crumbly and don’t roll out of transfer nicely, try adding one Tablespoon milk at a time until the dough isn’t crumbly. Take remaining dough and roll it back out, cut out more cookies. Repeat until all dough is cut out. Leave ½ inch between cookies giving them space to rise.
If the dough becomes sticky, it has gotten too warm. Pop it in the refrigerator for 20 minutes and continue rolling.
Bake at 375°F for 14-18 minutes for small cookies, medium cookies for 16-22 minutes, and 22-28 minutes for large cookies. They will firm up a bit as they cool. The bake time will vary if you make thicker cookies. Let your cookies cool on the baking sheet for 10 minutes then transfer them to a cooling rack. If you find that the cookies are too soft, put them back in the oven for another 2 minutes. Makes approximately 36 medium sized cookies depending on the size of the cookies you cut out.
While your cookies are baking, make the glaze in a small bowl. If the glaze is too thick add a tiny bit of milk at a time. If the glaze is too thin, add more powdered sugar until you get your desired consistency. Once your cookies are fully cool, glaze and sprinkle with your favorite sprinkles. We always love to see your creations, tag us when you make them. Enjoy!