RECIPE CARD: Gluten-Free Animal Crackers (PRINTABLE)
With crispy, buttery exteriors and fun shapes to decorate, this recipe delivers sweet, simple gluten-free animal crackers that are great for kids and nostalgic snacking.
Servings: 60 crackers
Calories: 26kcal
Ingredients
- 1½ cups all-purpose gluten-free flour mix
- ¾ teaspoon xanthan gum
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup loosely packed brown sugar
- 4 tablespoons unsalted butter, at room temperature
- 2 medium eggs, beaten
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, xanthan gum, baking soda, baking powder, salt, and sugars until everything is evenly combined.
- Add the butter, egg, and vanilla to the dry mixture and mix until a dough forms.
- Sandwich the dough between two sheets of parchment paper and use a rolling pin to roll it out until it is about ¼ inch thick.
- Place the dough and parchment pieces in the fridge for 10-15 minutes to hydrate the flour.
- Remove the dough from the refrigerator and, using small animal-shaped cookie cutters, cut them out into shapes.
- Place cookies about an inch apart on prepared parchment-lined baking sheets and return to the refrigerator for another 5 minutes.
- Preheat your oven to 350°F and line rimmed baking sheets with parchment paper.
- Put the baking sheets in a fully heated oven, one after the other, while the other remains in the refrigerator.
- Bake for about 8 - 10 minutes, or until the animal crackers are firm and their edges start to turn golden.
- Once the crackers are baked, remove and let them cool on the baking sheets for 5 minutes.
- Enjoy the cooled crackers plain, dipped in chocolate or frosting, or coated with sprinkles.
Notes
- Ensure the baking powder and vanilla extract you use are gluten-free.
- Use cold butter for best results.
- Let the dough chill well for textured shapes during baking.
- Roll the dough out to a thin, even thickness.
- Use a floured cookie cutter to ensure easy shaping.
- Aim to cut the cookies as closely together as possible to maximize yield.
- Avoid overbaking, which can make gluten-free crackers overly hard.
- Keep a close eye, especially on delicate shapes.
- The edges are lightly browned.
- The surface looks dry and set.
- Room temperature storage: After cooling, store the crackers in an airtight container at room temperature for 5 days.
- Refrigerating: Avoid storing them in the refrigerator, as it can introduce moisture and soften the cookies.
- Freezing Baked Crackers: Place the crackers in an airtight container or a resealable freezer bag, then store them in the freezer for up to 3 months.
- Freeze Unbaked Animal Crackers. Use your cookie cutter to cut out shapes, place them on a parchment-lined baking sheet, and freeze for about an hour, until firm.
Nutrition
Serving: 60crackers | Calories: 26kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 14mg | Potassium: 4mg | Sugar: 2g
