If you’ve ever craved the charm of childhood snacks like Corn Pops or Kix, this dessert recipe will take you on a sweet trip down memory lane. What makes this treat irresistible?
The secret lies in freeze-dried corn, which transforms into a delicate powder to create the cozy, nostalgic flavor of classic animal crackers. These delightful cookies are a perfect blend of simplicity, fun, and warm memories, making them a must-try for your next baking session.
Why This Recipe Is Perfect for Any Occasion
Animal crackers aren’t just for kids—they’re a timeless snack with universal appeal. This recipe updates the childhood classic with a modern twist by incorporating freeze-dried corn and malted milk powder.
These ingredients add depth, making these cookies sweet, buttery, and slightly nutty.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
This recipe yields about 75 two-inch cookies, so there’s plenty to share. Plus, the process is simple enough to become a fun family activity. Use cookie cutters in whimsical shapes to make these crackers even more delightful.
Tips for Making Perfect Animal Crackers
To ensure your cookies turn out just right, follow these tips for the best results:
- Use freeze-dried corn: Grinding it into a fine powder creates the unique flavor that sets this recipe apart from traditional animal crackers.
- Chill your dough: After preparing the dough, let it rest in the refrigerator to make rolling and cutting easier. Chilled dough also holds its shape better during baking.
- Pick fun cookie cutters: Lions, tigers, and bears are classic shapes, but feel free to get creative with dinosaurs, stars, or other fun designs. Just keep them under 2 inches for even baking.
- Mind your baking time: These cookies bake quickly—around 12 minutes—so keep an eye on them. They should be firm and slightly golden around the edges.
Substitutions & Modifications
This dessert recipe is versatile and can be adjusted to suit various dietary preferences or flavor preferences:
- Make it gluten-free: Substitute a high-quality gluten-free all-purpose flour for the standard flour. Just ensure the flour blend includes xanthan gum for structure.
- Go vegan: Replace butter with a plant-based alternative and swap the egg yolks for a vegan egg substitute or flaxseed meal mixed with water.
- Add a spice twist: Mix in a pinch of cinnamon, nutmeg, or cardamom to the dough for extra warmth and flavor.
- Try different shapes and sizes: If you don’t have small cookie cutters, use larger ones for a statement cookie or even roll the dough into bite-sized balls for mini crackers.
Storing & Serving Your Animal Crackers
Animal crackers are not only delicious but also incredibly convenient to store. Once baked, let them cool completely before transferring them to an airtight container, where they’ll stay fresh for a month.
Serve these cookies alongside tea, coffee, or even a scoop of your favorite ice cream for an indulgent dessert moment. They’re also an excellent addition to school lunches or party trays, offering a touch of whimsy and sweetness that everyone will enjoy.
A Dessert Recipe Worth Sharing
This recipe for animal crackers combines creativity, nostalgia, and incredible flavor into one irresistible treat. Its balance of buttery sweetness and crunchy texture makes it a standout addition to any dessert lineup.
Animal Crackers Dessert Recipe
Ingredients
Dry Ingredients:
- 1 ⅓ cups all-purpose flour plus extra for dusting
- ¾ cup freeze-dried corn
- ⅔ cup sugar
- ¼ cup malted milk powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt or half as much if iodized
Wet Ingredients:
- 1 stick cold unsalted butter cut into ½-inch cubes
- 2 large egg yolks
- 1 tablespoon vanilla extract
Instructions
Prepare the Dough:
- Start by sifting the all-purpose flour into a food processor. If using measuring cups, ensure you spoon the flour into the cups and level it off with a knife before sifting.
- Add the freeze-dried corn to the processor. Cover the processor with plastic wrap to prevent dust from escaping, then grind the mixture until it becomes a fine, even powder (about 2 minutes).
- Add the sugar, malted milk powder, baking soda, salt, and cold butter cubes to the bowl. Pulse the mixture until it forms a fine, sandy texture.
- Pour in the egg yolks and vanilla extract. Process the mixture until it forms a cohesive dough that gathers around the processor blade.
Shape and Chill:
- Transfer the dough to a clean surface and knead it by hand until smooth.
- Divide the dough into two portions and flatten each into a disk shape. You can use the dough immediately or wrap it in plastic and refrigerate it for up to a week. If chilled, let it sit at room temperature for about 30 minutes before kneading it lightly on a clean surface to make it pliable.
Roll and Cut:
- Preheat your oven to 350°F and position a rack in the middle of the oven.
- On a floured surface, roll out one dough disk into a square approximately 6 inches wide. Lightly flour both sides of the dough, then roll it further until it measures 10 inches across and is just slightly thicker than ⅛ inch.
- Using small cookie cutters (no larger than 2 inches), cut out shapes like animals or other fun designs. Arrange the cutouts on a baking sheet lined with parchment paper, leaving about ¼ inch of space between each cookie.
Bake and Cool:
- Bake the cookies in the preheated oven for around 12 minutes, or until the edges turn a light golden brown.
- Allow the cookies to cool completely on the baking sheet. Once cooled, you can enjoy them immediately or store them in an airtight container at room temperature for up to a month.
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.