Frosted Farm Animal Crackers Recipe
Photography by Brett Braley
This recipe is one of my all-time favorites. It encompasses two things I love a whole lot: my chickens and frosted animal crackers. I developed this recipe earlier in the year over on my website in anticipation of our new hens. Having moved back from California with my partner to start our dream of farming in Pennsylvania, these little chicks symbolized how far we’d come in just a year and how much we had to look forward to ahead.
This recipe is incredibly simple and easily adaptable to any shape—adjust it for any holiday or occasion you’d like.
- 1 3/4 cup AP flour
- 1/4 cup powdered milk
- 1/2 tsp kosher salt
- 1/8 tsp baking soda
- 3 tbsp unsalted butter softened
- 1/2 cup sugar
- 1 tsp pure vanilla extract
- 2 egg whites
- 1/4 cup whole milk room temperature
Preheat oven to 350 degrees F and prepare 2 baking sheets with parchment or a Silpat.
Sift together flour, powdered milk, salt, and baking soda in a large mixing bowl.
In the bowl of a stand mixer with the paddle attachment, cream together butter and sugar.
Scrape sides with a rubber spatula, add vanilla and egg whites and mix—it may look a bit lumpy, but that is okay.
Create a well in your dry ingredients and add your sugar mixture, stir to combine.
Finally, add milk to moisten dough.
Roll out onto a floured work surface and knead for a few seconds until dough comes together.
Roll out cookies to about a 1/4 inch thick and cut out your shapes. Place on baking sheets.
Once you have cut out your shapes, place in freezer for 10 minutes to firm up (this will help with the shape being consistent when baking).
Remove from freezer, poke a couple times with a tooth pick.
Bake for 12-14 minutes or until edges are tanned and tops are puffed slightly. Allow to cool before coating in white chocolate (directions below).
Melt or temper 20 ounces of white chocolate. When cookies are cooled, dip one in and coat both sides using two forks so as not to smudge the chocolate with your hands. Transfer to a cooling rack, decorate with some sprinkles, and allow to dry. Repeat with half of the cookies. With remaining cookies and chocolate, dye pink using a quality red food dye. Coat remaining cookies with same method.
Brett F. Braley was born in Indiana, raised in Pennsylvania, and has spent time in California, Texas, and Italy. Now back in PA, he lives on a five-acre farm with his partner, their 3 dogs, and 10 chickens (with a few dozen more on the way!). Find more about Brett at figandbleu.com and @figandbleu on all social media channels.