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Vegan Frosted Animal Crackers

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 60 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american



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!


  • 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


  • 1 1/2 cup (180g) powdered sugar
  • 1 tbsp cornstarch**
  • 23 tbsp water
  • 1 tbsp beet juice (or a few drops red food coloring)


  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.


  1. 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).
  2. Whisk together glaze ingredients until smooth and drizzle-able.
  3. Dip each (cooled) cookie in glaze, then place back on the wire rack to let the excess drip off.
  4. Top with rainbow sprinkles.
  5. Allow the glaze to dry for 30-60 minutes, or until dry and hard to the touch.
  6. Enjoy! Store in an airtight container, preferably in the fridge.


*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

Keywords: gluten free, homemade, diy, copycat, glaze, icing, pink, sprinkles, beet, shortbread, healthy, dessert, kids