Aren't these adorable? For best results with our spring plunger animal cookie cutters, you need to use a dough that won't spread and distort the shape or the embossed markings. We've used a more traditional recipe in the past, but loved this almond-flavored dough even more! We baked these cookies until they are just baked to keep them soft for a longer period. Great for the kiddos but adults seem to go wild for them, too. We certainly couldn't stop eating them. We'll test a gluten-free dough soon and post another option.

This recipe makes a lot of these little beauties, about 48 in all (we are estimating - we forgot to count!). And once you get the hang of it, it goes pretty fast. The cutters take a little coordination, so this may not be a good option for your toddlers, but school age kids and above should be able work the mechanism without tears. Check out our NOTES section below for tips on cutting and handling.

You have the option of keeping the cookies plain, as shown, or dipping them in a simple or royal icing. This gives you the option of adding color and nonpareil style sprinkles. And sprinkles are always a good idea!

These cookies are best in the first couple of days if not iced; maybe 4 days if iced. We usually freeze half the cookies after we cut them out. Our preferred method: first freeze on a tray, then transfer frozen cookies to a zip bag. They will keep in the freezer for a couple of months and make it easy and fast to bake a super-cute treat for your family.

Click on any of the below images to order these cookie cutters. We also offer the same cutters in all one color at a discount. 

This rich, chewy chocolate cookie is the brainchild of French pastry chef Francois Payard, who based his creation on the French macaron. Combining little more than egg whites cocoa and sugar, this confection is crisp on the outside and fudgy-chewy in the middle. It delivers all the flavor of a brownie, but with a lighter and more delicate feel. And because the recipe includes no wheat flour, dairy or egg yolks, these cookies are gluten-free, dairy-free and Passover-friendly. Don't worry, though, you won't feel like you're missing anything at all if you make these delicious treats.

NOTE: We adapted the original recipe, which we found in Food 52's book, Genius Desserts, to use pecans instead of walnuts. You can certainly substitute walnuts if that's what you prefer or have on hand.  This recipe makes about 16, 3-inch cookies. 

This no-fail sugar cookie dough is perfect for family baking, decorating and even making into multi-color dough. It's easy to roll out and holds its shape in the oven. It bakes up perfect cut-outs every time!

We added some almond extract to amp up the flavors of our Kid-Friendly Cut-outs. If you prefer, you can fancy up the flavors by using brown sugar in the dough or substituting extra vanilla, lemon or orange flavor. 

If you don't have time to do all the steps at one sitting, this dough can be refrigerated for a few days. Or you can freeze up to a month. Thaw frozen dough in the refrigerator overnight before using.

The cookies as shown take some patience. You'll need to roll, cut strips and cut out. Then recycle the strips for more strips or to use to cut out multicolor hearts. What's great is you can use your imagination. The cookies can be as precise or random as you like. 

Baked cookies will keep at room temperature for a few days in a sealed container. They also can be frozen for about a month. Defrost and allow to air out before decorating.

Makes 24 - 36 cookies, depending on size and desired thickness.​ We like these rolled out a little on the thicker side, about 3/8 inch thick.