Frosted Animal Crackers

A plate of frosted animal crackers

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These frosted animal crackers are shaped like backcountry critters: deer, llamas, squirrels, and bears! Covered in white and pink frosting that gets its color from dragon fruit powder, these homemade cookies are a nostalgic treat.


For the cookies:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

For the icing:

  • 2 cups powdered sugar
  • 1 tablespoon meringue powder
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon dragonfruit powder
  • Colorful sprinkles, for decoration


Make the Cookies

Prep your tools. Preheat oven to 350F and line a baking sheet with parchment paper.

Combine dry ingredients. In a large bowl, combine all-purpose flour, baking powder, salt and set aside.

Mix wet ingredients. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add the egg and vanilla extract and beat again.

Add dry ingredients. Turn speed to low and gradually add the flour mixture until a dough is formed.

Shape the cookies. Turn the dough on a floured surface and roll out to about 1/2 inch thickness. Using animal cookie cutters, cut cookies in different shapes. Depending on the size of your cutters, you should get around 24-30 cookies.

Bake. Place cookies onto prepared baking sheet and bake at 350F for 7-8 minutes, until the edges are set and light golden in color. Let cool completely on the baking sheet before icing.

Make the Icing & Decorate

Make the icing base. In a medium bowl, mix the powdered sugar, meringue powder, milk and vanilla extract until smooth, with no lumps of sugar remaining.

Add color to half the icing. Transfer half of the icing to a different bowl and add the dragonfruit powder. Mix well.

Dip the surface of each cookie into the icing and lift up. Hold the cookies by the side with the tips of your fingers and let the icing drip off for a few seconds. Repeat for all cookies, dipping half of them in the white icing and the other half in the pink one.

Add sprinkles and allow to set. Transfer cookies onto a cooling rack, decorate with sprinkles and let sit for about 20-30 minutes.


  • Counter: These cookies can be stored in an airtight container at room temperature for 5 days.
  • Freezer: They can also be kept in the freezer for about 2 months. Just let the icing harden completely, then transfer them to an airtight, freezer-safe container.