FrostedCracker the Kleebet

Frosted animal crackers with a healthier vegan twist! Gluten-free shortbread cookies with a hint of cinnamon, naturally-dyed pink glaze, and lots of rainbow sprinkles make these homemade circus animals fun to make and so yummy to eat. Perfect to make with kids, or as a sweet childhood throwback recipe!

Cookies:

🍪 1 cup (125g) gluten-free all-purpose flour
🍪 1/2 tsp cinnamon
🍪 1/4 tsp nutmeg
🍪 1/4 tsp salt
🍪 1/2 cup (125g) Organic SunButter
🍪 1/4 cup (50g) avocado oil*
🍪 1 tsp vanilla extract
🍪 1/2 cup (110g) cane sugar
🍪 3 tbsp (60g) agave or maple syrup

Glaze:

🍪 1 1/2 cup (180g) powdered sugar
🍪 1 tbsp cornstarch**
🍪 2–3 tbsp water
🍪 1 tbsp beet juice (or a few drops red food coloring)
🍪 rainbow sprinkles

*Or another neutral flavored oil, not coconut. You could also use melted dairy-free butter.
**Optional, helps the glaze thicken/set faster and not drip as much. You can sub tapioca or arrowroot

Cookies:

🍪 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

🍪 2. In a mixing bowl, beat together SunButter, avocado oil, vanilla, sugar, and agave with a hand mixer until well combined.

🍪 3. Add dry ingredients, and beat again until it starts to ball together into a slightly sticky dough.

🍪 4. Roll out the dough on a floured surface to 1/4″ thickness. Cut out cookies with mini animal cookies cutters, fitting in as many as possible. Re-roll dough and cut out more cookies. I got about 60 total.

🍪 5. Use a spatula to carefully transfer cookies to the lined pans, leaving a bit of space in between.

🍪 6. Bake 8-9 minutes at 350°F, until just brown around the edges. Cool 15 minutes on the pan, then transfer to a wire rack to cool completely.

Glaze:

🍪 7. Grate the raw beet with a microplane. Squeezing the grated beet in a towel to get out as much juice as possible (you only need one tablespoon).

🍪 8. Whisk together glaze ingredients until smooth and drizzle-able.

🍪 9. Dip each (cooled) cookie in glaze, then place back on the wire rack to let the excess drip off.

🍪 10. Top with rainbow sprinkles. Allow the glaze to dry for 30-60 minutes, or until dry and hard to the touch.

🍪 11. Enjoy! Store in an airtight container, preferably in the fridge.