Rolled Animal Cookies

Classic rolled sugar cookies made with real butter and a splash of heavy cream for a tender, fine-grained dough that holds its shape when cut into animal shapes. Decorate with colored sugar, chocolate sprinkles, raisins for eyes, and whatever else you’ve got in the sprinkle stash.

The cream in this dough makes a big difference. It adds richness without extra egg, keeping the cookies tender rather than tough. Chill the dough for several hours before rolling. Warm dough sticks to everything and the shapes lose their definition.

Roll thin, about ⅛ inch. These are meant to be crisp and snappy, not thick and cakey. And if you’re planning to hang them on the Christmas tree, poke the holes before baking, not after, or they’ll crack.

Kitchen Tips

• Flour the cookie cutters between each cut so the dough releases cleanly. Dip the cutter, shake off the excess, then press.
• Bake just until the edges barely start to brown. Overbaked sugar cookies taste dry and lose that buttery flavor.
• Gather scraps, press them together, chill again briefly, and re-roll once. After two re-rolls the dough gets tough from overworking.

Variations

• Add almond extract instead of vanilla for a different flavor that pairs well with a simple powdered sugar glaze.
• Tint portions of the dough with food coloring before chilling for multi-colored animals without icing.
• Use royal icing after baking for more detailed decorating that dries hard and lasts on tree ornaments.