This easy homemade sourdough animal crackers recipe made with freshly milled flour brings back the nostalgic flavor of childhood with simple ingredients and a golden, lightly sweet crunch.
The dough comes together quickly and bakes into crisp little shapes that are as fun to make as they are to eat.
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I finally found the perfect texture and flavor of my favorite childhood animal crackers — the ones that come in the little red box with a picture of animals on a train on the front and a cotton string handle. I loved them growing up and wanted to recreate that same nostalgic treat, but with a sourdough twist. These sourdough animal crackers capture that familiar sweetness and buttery crunch, made with pantry staple ingredients.
After a few rounds of baking, I found the perfect balance: lightly crisp, gently sweet, and easy to roll and cut with any cookie cutters you like. I used this vanilla extract and lemon extract for the perfect balance of flavor. Using sourdough discard adds a subtle tang and depth of flavor that truly sets them apart from store-bought versions.
We like to keep a jar of these on the counter for an easy snack. We also like to pair these with Homemade Yogurt Step-By-Step Recipe and Maple Cinnamon Sourdough Granola Recipe | Discard or Starter for quick breakfast or mid day snacks.
If you need a sourdough starter, read this guide for step-by-step instructions: How to Make a Sourdough Starter | A Beginner’s Guide . Are you curious about freshly milled flour? Enter The Cottage Mill: Freshly Milled Flour A Free Resource Library for freshly milled flour guidance and more.
Turned out so perfect! Ordered the stamp cookie cutters too. Easy to do because the dough is perfect. No need to dust countertops with flour. The flavor is delish and perfectly crisp, satisfyingly crunchy 🩷🩷🩷 Thanks for the recipe! ~Penny @Pinterest
Why You’ll Love This Recipe
Ingredients
Tip: While freshly milled soft white wheat keeps the crackers tender and flavorful you can use store-bought whole wheat flour, just add a teaspoon or two of water only if the dough feels dry.
Recipe Tips
Mix gently: Once the dough comes together, stop mixing so your crackers stay light and crisp instead of dense. Overmixing can make them tough.
Chill before rolling: A short chill—about 30 to 60 minutes—firms the butter and makes the dough easier to handle. This helps the animal shapes hold clean edges as they bake.
Roll evenly: Keep the dough just above ¼ inch thick for the best balance of crunch and tenderness. Uneven dough can cause some crackers to overbake while others stay soft.
Use a lightly floured surface: Dust your rolling pin and work surface with a touch of flour to prevent sticking. Too much flour can change the texture, so use just enough to keep things smooth.
Cut cleanly: Press the cookie cutters straight down and lift without twisting to keep sharp details in each shape. Re-roll scraps gently to avoid making the dough tough.
Watch for color: When the edges turn a soft golden brown, pull the tray from the oven. Every oven bakes differently, so start checking around the 10-minute mark.
Cool before storing: Let the crackers rest on a cooling rack for at least 10 minutes. Once fully cooled, store them in an airtight jar to keep that crisp texture.
Refresh if needed: If the crackers soften after a few days, place them on a baking sheet and warm at 300°F for 3–4 minutes. They’ll crisp right back up.
How To Make Sourdough Animal Crackers
Step 1: Cream the butter and sugar until light and fluffy. Use a stand mixer or a large bowl with a wooden spoon, mixing just until smooth.
Step 2: Add the vanilla, almond, and lemon extracts, then stir in your sourdough starter or discard. Mix until everything is well combined and silky.
Step 3: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, oat flour, and salt. Make sure the mixture looks evenly blended.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until a firm dough forms. Stop mixing as soon as no streaks of flour remain.
Step 5: Divide the dough in half, flatten each portion into a disk, and wrap tightly. Chill in the refrigerator for about one hour to firm up.
Step 6: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Let the dough rest at room temperature for 5 minutes before rolling.
Step 7: Roll each dough disk just above ¼ inch thick. Cut into fun shapes using cookie cutters, then transfer to the prepared baking sheets.
Step 8: Bake for 10–12 minutes, until the edges are light golden brown. Cool on the pan for 5 minutes, then move to a wire rack to finish cooling.
Note: A touch of lemon extract, the blend of freshly milled and oat flours, and just the right ratio of butter to sugar — that’s the secret balance for these nostalgic, perfectly crisp crackers. It’s definitely a recipe worth pinning to your Pinterest board to make again and again.
Freezing & Storage
How To Gift Sourdough Animal Crackers
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FAQ
Animal Cracker Supplies
Here are some of the supplies that I used when making this recipe!
Farm Animal Cookie Cutters and Supplies
You will find both sets of cookie cutters and supplies I used for this recipe by clicking the button below.
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Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Sourdough Animal Crackers Recipe | Freshly Milled Flour
Equipment
- 1 Mixing bowls
- 1 Rolling Pin
- 1 Baking sheet
- 1 Cookie Cutters
- 1 Parchment Paper
Ingredients
- ½ cup sourdough starter or discard (120-130g)
- ½ cup unsalted or salted butter, softened (113g)
- ¼ cup sugar (57g) I use granulated sugar cane from Azure Standard, but any granulated sugar will work.
- 1 teaspoon vanilla extract (4g)
- ½ tsp almond extract (2g)
- ½ tsp lemon extract (2g)
- 1 cup all-purpose flour (120g)
- ½ cup whole wheat (60g ) *freshly milled soft white wheat berries or store bought whole wheat flour will work
- ½ cup oat flour (60g)
- ¼ tsp sea salt (1.5g) *Omit if you used salted butter
Instructions
- Cream the butter and sugar: In a large mixing bowl, or in a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy.
- Add the extracts and sourdough: Mix in the vanilla, almond, and lemon extracts, then stir in your sourdough starter or discard until smooth.
- Combine the dry ingredients: In a separate bowl, whisk together all-purpose flour, soft white wheat flour, oat flour, and salt.
- Mix the dough: Gradually add the dry ingredients in with the wet mixture until a firm dough forms. Avoid overmixing.
- Chill the dough: Divide into two disks, wrap in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll and cut: Roll one dough disk just above ¼ inch thick, then cut into shapes using mini cookie cutters.
- Bake the crackers: Bake for 10–12 minutes, or until the edges are lightly golden brown.
- Cool completely: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
Did you make this recipe?
If you gave it a try and loved it, I’d be so grateful if you came back to leave a 5 “⭐️” rating. Use the buttons below to share, comment, or connect—I truly enjoy seeing and celebrating your beautiful bakes.
Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
Woohoo! Thank you!
Your very welcome!! Happy Sourdough Animal Cracker Baking!!
Woohoo! Thank you!
Hi thanks for sharing this recipe. How long would you let it ferment for the dough to have less gluten and for better digestion?
Thanks!
Hi Yesenia, thanks for your question! While a long cold ferment (24-48 hours in the fridge) won’t reduce the actual gluten content, it does help break down some of the gluten structure, making the dough easier to digest for some people. This extended fermentation also enhances the flavor and texture of your baked goods. Let me know if you have any other questions!
Thanks for your reply!
Your very welcome:)!!
Have you ever made it without sugar?
Thank you for your question. While we haven’t made these sourdough animal crackers without sugar, it’s definitely possible to try. The sugar adds a touch of sweetness and helps with browning, but you could replace it with a natural sweetener like honey or maple syrup for a less processed option. Alternatively, you could skip the sweetener altogether for a more savory cracker—perhaps adding a pinch more salt or a sprinkle of herbs to boost the flavor.
If you give it a try, I’d love to hear how it turns out! Let us know if you have any other questions or tweaks you’d like to explore. Happy baking!✨
Hello, could I use maple syrup or honey as an alternative sweetener?
Hi Elizabeth! You can absolutely try using maple syrup or honey as an alternative sweetener. Since these are liquid sweeteners, you may want to add a little extra flour to keep the dough at the right consistency. While we haven’t personally tested this variation yet, we think it would work well and would love to hear how it turns out for you!
If you try it, let us know your adjustments—we’d be happy to note them on our blog for others to enjoy. 😊