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 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.

We love peanut butter and chocolate at our house. As residents of Columbus, Ohio and as big Ohio State Buckeye fans (it's required in Columbus), we love to make and eat candy "buckeyes." If you haven't heard of them or seen them, they're little balls of sweetened peanut butter dough dipped in melted chocolate - leaving a round area of peanut butter on top. They're designed to look like the nuts of Ohio's state tree, the buckeye (relative of the horse chestnut). These PB Bars are buckeyes in bar form. So much less work and just as delicious.

We love this recipe from Tasia, the lovely and talented baking and cooking blogger behind twosugarbugs.com. Check out her great recipes if you've got a sweet tooth. 

Of course, we tweaked this recipe a little for our less-sweet tastebuds. And we describe how we made it in our KitchenAid stand mixer using SideSwipe, naturally! We hope you try it.

The 9 x 13 tray yields about 24 servings. We would say it serves 12 people with a sweet tooth! The cut bars can be made a couple of days ahead and keep in a tightly sealed container for 4-5 days.

Peanut Butter Layer

• 1 ½ cups creamy peanut butter (do not use natural)
• ½ cup unsalted butter, room temperature
• 1 ¼ cups graham cracker crumbs 1 sleeve – approximately 9 crackers, yields just a little over what’s needed
• 2-1/2 cups confectioner's (powdered) sugar
• ​9 x 13 inch pan​

Chocolate Layer

• 12 ounces dark or semi-sweet chocolate chips
• 1 tablespoon unsalted butter