Vegan Frosted Animal Crackers (Gluten-Free)
Homemade frosted animal crackers with a healthier vegan twist. Gluten-free shortbread cookies with a hint of cinnamon and nutmeg, dipped in naturally-dyed pink beet glaze, and topped with rainbow sprinkles. Fun to make with kids and completely nostalgic.
Ingredients
Cookie Dough
- 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 (unsweetened sunflower seed butter)
- 1/4 cup (50g) avocado oil (or another neutral liquid oil)
- 1 tsp vanilla extract
- 1/2 cup (110g) cane sugar
- 3 tbsp (60g) agave syrup or maple syrup
Pink Beet Glaze
- 1 1/2 cups (180g) powdered sugar
- 1 tbsp cornstarch (optional - helps glaze set faster)
- 2–3 tbsp water
- 1 tbsp beet juice (from grated raw beet, or substitute a few drops of red food coloring)
For Decorating
- Rainbow nonpareil sprinkles, as desired
Instructions
Make the Cookies
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the SunButter, avocado oil, vanilla extract, cane sugar, and agave with a hand mixer until well combined and smooth.
- Add the gluten-free flour, cinnamon, nutmeg, and salt. Beat again until the dough comes together. It will be slightly sticky - that's normal.
- Transfer dough to a well-floured surface. Roll out to 1/4 inch thickness, dusting with more flour as needed to prevent sticking.
- Cut out animal shapes using mini animal cookie cutters. Re-roll scraps and cut again until all dough is used. You should get approximately 60 cookies.
- Carefully transfer cookies to prepared baking sheets using a thin spatula. Space slightly apart.
- Bake for 8–9 minutes, until edges are lightly golden. Do not overbake.
- Cool on the pan for 15 minutes, then transfer to a wire rack. Allow to cool completely before glazing.
Make the Glaze
- Finely grate a small raw beet using a microplane. Place grated beet in a clean paper towel or nut milk bag and squeeze firmly to extract the juice. You need about 1 tablespoon.
- In a bowl, whisk together powdered sugar, cornstarch (if using), water, and beet juice until completely smooth. The glaze should be thick but dippable - adjust water or sugar as needed.
Glaze and Decorate
- Working one at a time, dip each fully cooled cookie into the pink glaze. Gently shake off excess glaze.
- Place dipped cookies back on the wire rack.
- Immediately top with rainbow sprinkles.
- Allow glaze to set and harden for 30–60 minutes before stacking or storing.
Notes
Oil substitution: Any neutral liquid oil works in place of avocado oil (vegetable oil, light olive oil). Do not use coconut oil - it solidifies as the dough sits and causes uneven baking.
Cornstarch in glaze: Optional but recommended. Tapioca starch or arrowroot starch can be substituted.
Glaze color: Dragonfruit powder, raspberry powder, or a few drops of red food coloring are all suitable substitutes for beet juice if preferred.
Why no baking soda? Sunflower seed butter reacts with baking soda and baking powder and turns cookies green. This is a shortbread, so no leavener is needed.
Storage: Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 1 week. Freeze unglazed cookies for up to 2 months.