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This easy-to-make sourdough animal crackers recipe is a nostalgic treat, lightly sweet, golden brown, and perfectly crisp. If you grew up with Barnum’s circus box, you’ll love this from-scratch version made with sourdough starter discard and simple ingredients.
Got sourdough starter discard sitting on the counter? Let’s turn it into something nostalgic, crunchy, and absolutely irresistible. These homemade animal crackers are lightly sweet, perfectly crisp, and bake into the most beautiful golden brown color.
They have all the cozy charm of from-scratch baking, with none of the artificial flavors or mystery ingredients. The dough comes together quickly with white whole wheat flour, oat flour, and all purpose flour, plus your choice of butter, olive oil, or coconut oil.
Mix the dough in a stand mixer with the paddle attachment, or pulse it in a food processor for a faster shortcut. Once baked, these nostalgic little snacks cool on large baking sheets and tuck perfectly into an airtight container for the week.
Grab your cookie cutters, this is one recipe you’ll want to pin, print, and bake again and again.
Want to keep this cozy snack in your baking rotation? Click Print Recipe below to save it to your kitchen binder!
Why You Will Love This Sourdough Animal Crackers Recipe
- Wholesome Ingredients: Made with a mix of flours, extracts, and a touch of sugar, these crackers offer a nutritious snack without compromising on flavor.
- Perfect Size for Snacking: These bite-sized animal crackers are great for lunchboxes, snacks, or party favors. They’re easy to pack and enjoy on the go.
- Fun and Creative: Shaping the dough with mini animal cookie cutters adds a playful element to baking, making this recipe a fun activity for the whole family.
- A Great Way to Use Sourdough Discard: This recipe is a great way to reduce waste by incorporating sourdough discard, turning it into something delicious.
- Better than Store-Bought: Homemade sourdough animal crackers have a richer flavor and crunchier texture compared to anything you’ll find at the store.
Ingredients you will need
- Unbleached All-Purpose Flour: A type of flour that has not been chemically treated to remove its natural color, commonly used in baking to create a variety of baked goods.
- Soft White Wheat Flour (Freshly Milled or Store-Bought): A type of wheat flour that is milled from the entire wheat kernel, including the bran and germ. It has a lower protein content and higher moisture absorption, making it ideal for tender baked goods. I use freshly milled soft white wheat for this recipe, but you can also use hard white wheat flour. Just note that if using hard white wheat or store-bought whole wheat flour, you may need to add 1 to 2 tablespoons of water to help the dough come together into a cohesive mass. Either way, store-bought or freshly milled flour will work fine—just adjust the hydration as needed!
- Oat Flour: A flour made from ground oat groats, commonly used in baking to add a nutty flavor and a chewy texture to baked goods.
Find the full list of ingredients and exact measurements in the printable recipe card below.
Why Use Sourdough Discard?
Sourdough discard adds a light tang and improves texture without the need for extra leavening. In this sourdough animal crackers recipe. It helps create a crisp, golden bite while reducing waste—perfect for making the most of your starter!
Discard is simply the portion of starter you remove during feedings, and even though it’s unfed, it’s packed with flavor. Using it in baked goods like crackers, cookies, and quick breads is one of the easiest ways to enjoy sourdough’s benefits without waiting for a full rise.
What is Freshly Milled Flour?
Freshly milled flour is more nutritious and flavorful than store-bought, thanks to its natural oils and bran being intact. Milling soft white wheat right before baking gives these crackers a delicate, tender crunch—ideal for nostalgic snacking.
Because freshly milled flour still contains the wheat’s germ and bran, it brings a gentle nuttiness and a softer, melt-in-your-mouth texture to baked goods. It also absorbs moisture a little differently than commercial flour, creating a fresher, more lively dough.
Creative Twists and Variations
- Cinnamon Sugar Animal Crackers – Toss warm crackers in a mix of cinnamon and organic cane sugar for a nostalgic cinnamon teddy graham vibe.
- Vanilla Bean Version – Swap regular vanilla extract with scraped vanilla bean or vanilla bean paste for a deeper, speckled vanilla flavor.
- Cheddar Cheese Crackers – Stir in ½ cup of finely shredded cheddar cheese and reduce the sugar slightly for a savory twist (think cheesy animal crackers!).
- Lemon Lavender – Add ½ teaspoon of dried culinary lavender and a touch more lemon extract for a floral, springtime version that pairs beautifully with tea.
- Chocolate Dipped Treats – Once cooled, dip half of each cracker in melted dark or white chocolate and let set for a fun dessert-style snack or party favor.
Tools you may need
- Animal Cookie Cutters Set 1: For cutting the dough into fun, animal shapes.
- Animal Cookie Cutters Set 2: For cutting the dough into fun, animal shapes.
- Cookie Baking Sheet: For baking multiple batches of crackers at once.
- Measuring Cups and Spoons: For measuring your ingredients.
This post contains affiliate links. Please read our disclosure HERE.
How To Make Sourdough Animal Crackers
Step 1: Cream the butter and sugar
In a large mixing bowl(or you can use a Kitchen Aid with the paddle attachment or a food processor), cream together the softened butter and sugar until light and fluffy.
Step 2: Add extracts and sourdough discard or *sourdough starter
Mix in the vanilla, almond, and lemon extracts, then stir in the sourdough discard or your sourdough starter until everything is well combined.
Step 3: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, oat flour, and salt.
Step 4: Mix the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a stiff dough forms. Be careful not to over-mix, as you don’t want to develop too much gluten. I use soft white wheat in this recipe for the best results, but I have also made them with hard white wheat. When using hard white wheat or store-bought whole wheat flour, you may need to add 1 to 2 tablespoons of water, one tablespoon at a time, to help the dough come together into a cohesive mass. The dough should hold together but not be overly sticky
Step 5: Divide and chill
Divide the dough in half, and shape each half into a disk. Tip: Use parchment paper on top and bottom of each dough disk to help it from sticking to your work surface and rolling pin, avoiding extra flour to be needed. Extra flour at this step will make your crackers very dry and dense after baking. After you have rolled out both disks to 1 to 1/2 inch thickness, wrap them in plastic wrap. Chill the dough for at least an hour, but no more than two hours, for optimal handling.
Step 6: Preheat the oven
Once the dough has finished chilling, preheat your oven to 350°F (175°C). Meanwhile, line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 7: Roll out the dough
After chilling, roll out one dough disk on a lightly floured surface to about 1/4 inch thickness.
Step 8: Cut out shapes
Use mini cookie cutters to create fun shapes. Gather and reroll the dough scraps as needed.
Step 9: Bake the crackers
Place the shaped crackers on the prepared baking sheet and bake @ 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden brown.
Step 10: Cool and enjoy
Let the crackers cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before serving.
Enjoy your homemade Sourdough Animal Crackers!
Tips On How To Make
- Use Whole Wheat Flour: For the best results, use whole wheat flour along with all-purpose flour and oat flour. It adds a nutty flavor and keeps the crackers light.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least an hour. Chilling helps the dough firm up, making it easier to roll out.
- Roll Out the Dough Evenly: Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. This ensures the crackers bake evenly.
- Cut with Mini Cookie Cutters: Use mini cookie cutters to create fun, small shapes. This is a great way to get kids involved in baking.
Cozy Pairings
Looking for the perfect cozy drink or spread to enjoy with your fresh-baked animal crackers? Here are a few cozy pairings you’ll love!
- Cherry Hibiscus Tea Blend – This lightly tart, floral tea balances the subtle sweetness of the animal crackers and makes for a refreshing springtime snack.
- Strawberries and Cream Frappuccino – A creamy, fruit-forward treat that turns your cozy snacking moment into a mini celebration, perfect for warm days.
- Hot Mulled Apple Cider – The cozy spices in mulled cider pair wonderfully with the mild tang of sourdough crackers, creating the ultimate autumn snack board.
- Homemade Vanilla Extract – Use your homemade vanilla to enhance the flavor of the crackers, or drizzle a few drops into warm milk for a cozy sip alongside.
- Homemade Yogurt – Pair the crunchy crackers with a bowl of rich, homemade yogurt and a drizzle of honey for an easy, nourishing snack or breakfast.
- Low-Sugar Cherry Jam – Spread a spoonful of cherry jam on your crackers for a fruity twist — it’s simple, delicious, and perfect for tea parties or picnics.
FAQ on Sourdough Animal Crackers
Can I use a food processor to make the dough?
Yes, you can use a food processor to combine the ingredients quickly. Pulse the dry ingredients first, then add the wet ingredients until a dough forms.
What’s the difference between these crackers and sourdough discard graham crackers?
Sourdough animal crackers are less sweet and have a crispier texture compared to sourdough graham crackers, which are typically sweeter and more crumbly.
Can I use this recipe to make sourdough cheddar crackers?
You can adapt this recipe by adding grated cheddar cheese to the dough for a savory twist. The method is the same, but the flavor profile will change.
How long will these crackers stay fresh?
Store the crackers in an airtight container at room temperature for up to a week. They remain crisp and delicious when properly stored this way.
What’s the best way to roll out the dough?
Rolling the dough between two sheets of parchment paper prevents sticking and makes it easier to transfer to the baking sheet.
Storage Ideas for Sourdough Animal Crackers
- Airtight Container: Store the crackers in an airtight container at room temperature for up to a week. This helps keep them crispy and fresh. To help maintain crispness, such as adding a silica gel packet or a piece of bread to absorb moisture.
- Freezer Storage: Freeze the unbaked animal cracker dough wrapped tightly in plastic wrap for up to three months. Thaw in the refrigerator before rolling and baking.
- Snack Packs: Divide the crackers into small snack-size portions in airtight containers. Perfect for on-the-go snacking.
- Gift Jars: Place the crackers in decorative jars as gifts for baby showers, birthdays, or holidays.
No matter which storage option you choose, be sure to keep your crackers in a cool, dry place away from direct sunlight and heat.
More Cozy Homemade Recipes From The Cottage;
- The Best Sourdough Einkorn Oatmeal Raisin Cookies
- Homemade Sourdough Pop Tarts (discard or starter)
- Easy No Bake Sourdough Chocolate Oatmeal Cookies
- Beginner Sourdough Starter Recipe
- Blueberry Cheesecake Cake Recipe with Blueberry Jam Filling
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Sourdough Animal Crackers Recipe (discard or starter)
Ingredients
- ½ cup 120-130g sourdough starter
- ½ cup 113g butter, softened
- ¼ cup 57g sugar (I use granulated sugar cane, but any granulated sugar will work)
- 1 teaspoon 4g vanilla extract
- ½ tsp 2g almond extract
- ½ tsp 2g lemon extract
- 1 cup 120g all-purpose flour
- ½ cup 60g whole wheat (freshly milled*soft white wheat berries or store bought whole wheat flour)
- ½ cup 60g oat flour
- ¼ tsp 1.5g salt
How To Make
- In a large mixing bowl, use a stand mixer with a paddle attachment to cream together the butter or coconut oil, granulated sugar (I use granulated sugar cane, but any granulated sugar will work), lemon, almond, and vanilla extract until light and fluffy.
- Add the sourdough starter discard to the butter mixture. Mix well to combine all the wet ingredients.
- In a separate medium mixing bowl, whisk together the all-purpose flour, white whole wheat flour, oat flour and kosher salt until well combined.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed until a stiff dough forms. If the mixture isn’t coming together, add 1 to 2 tablespoons of water, one tablespoon at a time. This can vary depending on the type of wheat flour used—hard white wheat or store-bought whole wheat may require extra moisture. For the best results, I use soft white wheat, but both will work with slight adjustments.
- Divide the dough in half. Shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up the dough.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- On a lightly floured work surface, roll out one disk of dough to about 1/4 inch thickness. This ensures the crackers bake evenly.
- Use mini cookie cutters to cut out small shapes from the rolled-out dough. Place the shapes on the prepared baking sheet.
- Gather the remaining dough scraps, reroll, and cut out more shapes until all the dough is used.
- Bake the animal crackers for 10-12 minutes or until the edges are lightly golden brown. Watch carefully to avoid over-baking.
- Allow the crackers to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Store the cooled crackers in an airtight container to keep them fresh and crispy.
- Enjoy your Sourdough Animal Crackers!
Notes
- Use Whole Wheat Flour: For the best results, use whole wheat flour along with all-purpose flour and oat flour. It adds a nutty flavor and keeps the crackers light.
- Add Olive Oil or Coconut Oil: Both oils work well in this recipe. They add moisture and a subtle richness to the cookie dough.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate it for at least an hour. Chilling helps the dough firm up, making it easier to roll out.
- Roll Out the Dough Evenly: Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. This ensures the crackers bake evenly.
- Cut with Mini Cookie Cutters: Use mini cookie cutters to create fun, small shapes. This is a great way to get kids involved in baking.
Hello, I tried this recipe and it turned out to dry it was more like crumb than dough is there supposed to be an additional ingredient to add moisture that I missed?
Hi Rebecca!
Thanks for trying the sourdough animal cracker recipe! I’m sorry to hear they turned out too dry. We retested the recipe on February 20th, and it worked perfectly, so let’s troubleshoot together!
A few things that might have affected the texture:
1. Sourdough Discard Hydration – If your discard was on the thicker side (some can be more like a stiff dough rather than a batter), it might have made the dough drier. You can try adding 1-2 teaspoons of milk or water to help bring it together.
2. Measuring Flour – If flour was packed into the measuring cup instead of spooned and leveled, it could have led to too much flour, making the dough crumbly.
3. Butter Temperature – If the butter was too cold or not fully incorporated, the dough may not have had enough moisture binding it together.
4. Baking Time – Overbaking could dry them out. Ovens can vary, so checking a minute or two earlier might help next time!
Let me know if any of these sound like they might have been the issue—I’d love to help you get the perfect batch! 😊
I’ve tried making these two times and still getting very dry dough. The first time was with coconut oil instead of butter and they were so crumbly I had to keep adding more u til it formed together. The second time was with butter. It mixed up much better, but was still on the dry side and too dry to roll out.
I’ve measured everything correctly each time. What could be the issue?
Hi Rebecca,
Thanks for your patience and for trying the recipe twice—I know how frustrating it can be when a dough isn’t coming together quite right! Let’s see if we can get to the bottom of this.
Since you’ve measured everything correctly, here are a few possible culprits:
1️⃣ Fat Type & Absorption – Coconut oil has a different consistency and absorption rate than butter. It’s solid at room temp but melts faster, which can cause dryness in baked goods. Butter contains more water, so even though your second batch was better, it might still need a small adjustment.
2️⃣ Flour Hydration Differences – Some flours absorb liquid differently. If yours is on the drier side, it might need a bit more moisture. Try adding 1-2 teaspoons of milk or water to the dough while mixing to help it come together smoothly.
3️⃣ Dough Resting Time – If your dough is a little dry, letting it rest for 10-15 minutes before rolling can help the flour fully hydrate and make it easier to work with.
4️⃣ Environmental Factors – If your kitchen is particularly dry, the dough may be losing moisture too quickly. Try covering it while it rests before rolling, or if needed, knead in a tiny bit of extra liquid before shaping.
We actually retested this recipe on February 20th, and it worked perfectly, but you’ve got me questioning things now—so I am going to retest it again today! I want to make sure everything checks out and see if I can pinpoint what might be going on for you. I’ll update you soon!
Would love to hear if any of these tweaks help in the meantime! 😊 I will also adjust recipe if I find any tweaks that can help others. Again I deeply appreciate for your feedback and patience!!
Hi Rebecca,
I just mixed up the sourdough animal crackers, and I see the discrepancy now! The first batch I mixed up was crumbly for me as well, which is confusing since it worked fine when we tested it on February 20th. It could be the weather, a slight variation in ingredients, or even just me—but I wanted to figure this out for you!
Here’s what I found:
1️⃣ Butter Measurement Fix – The key difference was in the butter measurement. I measured everything exactly by weight this time, and the correct amount for ½ cup of butter (1 stick) is 113 grams. Once I used that precise weight, the dough came together perfectly!
2️⃣ Flour Type Makes a Difference – I also used soft white wheat instead of hard white wheat, and that helped tremendously! Soft white wheat has more moisture and less protein, so it absorbs the wet ingredients more easily than hard white wheat does.
If you’re using whole wheat flour from the store, you may need to add 1 tablespoon of water at a time until the dough comes together into a cohesive mass. Different flours absorb moisture differently, so this small adjustment can help if your dough still feels dry after mixing.
⚠️ Avoid Overmixing! – This recipe should be treated like a pastry dough, not a bread dough. You don’t want to develop too much gluten, or the crackers will turn out tough instead of tender. Mix only until everything is just combined.
The dough is now resting in the fridge for an hour, and I’ll bake them exactly as written to make sure everything turns out as expected. I’ll update you once they’re out of the oven!
I’ve also updated the butter measurement and flour type in the recipe card in case others run into the same issue. Thanks again for your patience and for helping me troubleshoot—your feedback makes the recipe even better for everyone! 😊
I’ll be back soon with the final results!
Hi Rebecca,
I wanted to follow up and let you know that I baked the crackers exactly as written in the recipe and on the recipe card, and they turned out perfect! The additional butter is definitely necessary, and I’ve updated the recipe accordingly.
I actually figured out the issue by going back and watching my YouTube vlog, and that’s when I realized the butter measurement in the recipe was off. Everything else was correct, but adjusting the butter made all the difference. Now, they’re absolutely perfect—so, so good! You’re going to love these animal crackers!
I truly appreciate you pointing this out and your patience while I worked through the process. I’m so sorry for any confusion along the way! Your feedback helped correct the blog post, and I’m truly grateful for it.
Thanks again for your keen eye and for being part of this with me!
Warmly,
Emily
Hello! Your instructions are missing when to add the almond and lemon extract and your ingredient list says sugar but your instructions say sugar,
Instructions say brown sugar*
Hi Ashley,
Thank you for your patience. I typically use cane sugar, but any granulated sugar should work just as well. I apologize for the typos in our blog posts. Initially, I used Grammarly, which unfortunately introduced some errors in the first 80 blog posts I wrote. My daughter and I are currently in the process of revising these posts to correct typos and other issues. If you notice any more errors, please don’t hesitate to let me know. Your feedback is very valuable to me.
Best regards,
Emily
PS: I have updated the blog post to correct the errors that you found. 🙂
Hi!! These are so cute! Are we supposed to add an egg?
Hi Sara! Thank you so much! 😊 I’m actually retesting the recipe today to double-check because our ingredient photo does show an egg—oops! I’m so sorry for the mix-up! That day, my teenage daughter and I took over 20 recipe photos, and it’s just the two of us running things over here. 😅 I’ll test a batch and update you in a few hours. Thanks for your patience, and I’ll TTYS!
Hey Sara,
I tested the recipe again today and noticed that the ingredient picture mistakenly included an egg. However, the final recipe does not use egg, and my latest test without it produced the best results. Sorry for any confusion!
Happy animal cracker baking! Let me know if you need any more help. 😊
Woohoo! Thank you!
Woohoo! Thank you!
Your very welcome!! Happy Sourdough Animal Cracker Baking!!
There’s no egg listed in the ingredients or instructions so I didn’t put one in (skeptically), and they just weren’t right. Then I noticed there was an egg in the photo of the ingredients, so I’m pretty sure there WAS meant to be an egg.
If that’s the case can you please fix the recipe so others don’t make the same mistake!! Thanks.
Hi Charlie,
Thank you for catching that! I completely understand the confusion, and I truly appreciate you bringing it to my attention. I’m questioning myself now, so I’ll be remaking the recipe to confirm whether an egg is needed. If it does, I’ll update the ingredient list right away to make sure no one else runs into the same issue.
I really appreciate your patience, and I’ll follow up with an update soon. Thanks again for your keen eye!
Hi Charlie,
I appreciate your patience! I just finished retesting the recipe, and I can confirm that no egg is needed. The ingredient photo mistakenly included an egg, but the final recipe works best without it. I’ve updated the post to clear up any confusion.
Thank you again for bringing this to my attention, and I truly appreciate your feedback! Happy baking! 😊
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:)!!
You’re welcome:) I love sharing my tired and true recipes!! Happy Animal Cracker Baking!!
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. 😊