Name: Gingerbread Animal Crackers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Place the first 8 ingredients in a food processor and pulse to combine.

Add the butter and pulse to combine.

Add the molasses, vanilla and egg and pulse until the dough forms into a ball.

Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.

Preheat oven to 350 F.

Roll out dough to 1/4 inch thick and cut out animal shapes.

Place cut outs on a Silpat or parchment lined baking sheet.

Bake for 12-15 minutes, or until the cookies are set and starting to turn golden brown on the edges.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Chill Dough for Crispy Details 🧊
Refrigerate the dough for at least 2 hours before rolling and cutting to prevent spreading and maintain sharp animal cracker details during baking.
Toast Your Oats First 🌾
Lightly toast the old-fashioned oats in a dry skillet for 2-3 minutes before adding to enhance their nutty flavor and prevent soggy cookies.
Bloom Your Spices in Molasses 🌶️
Warm the molasses gently and mix in your ginger, cinnamon, and nutmeg first to bloom the spices and distribute their flavors evenly throughout the dough.
Use Parchment and Room Temperature Rolling 📄
Roll dough between two sheets of parchment paper at room temperature for 5 minutes before cutting to reduce sticking and preserve the tender crumb structure.
Rotate Trays for Even Baking 🔄
Rotate baking sheets halfway through cooking and swap their oven positions to ensure uniform golden-brown coloring and consistent texture across all crackers.