Ingredients:

  • 2 1/4 cups All-Purpose Flour (280 grams)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3/4 cup Granulated Sugar (Caster Sugar)
  • 1 Large Egg
  • 1 teaspoon Pure Vanilla Extract (for dough)
  • 4 cups Sifted Confectioners' (Icing) Sugar (480 grams)
  • 5–7 tablespoons Whole Milk or Heavy Cream
  • 1/2 teaspoon Pure Vanilla Extract (for glaze)
  • Pinch of Salt (for glaze)
  • 1 drop Red Gel Food Colouring (optional)
  • Edible Sprinkles (nonpareils)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not overmix.
  4. Incorporate Dry Mix: Gradually add the flour mixture on low speed until the dough just comes together. Stop mixing immediately once the flour disappears.
  5. Shape and Chill: Divide the dough in half. Shape each half into a flat disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes.
  6. Preheat Oven & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll the Dough: Remove one dough disc from the fridge. Lightly flour your work surface. Roll the dough very thinly, aiming for a consistent 1/8 inch (3 mm) thickness.
  8. Cut Shapes: Use the small animal cookie cutters to cut shapes. Place the cut crackers onto the prepared baking sheets, leaving about 1/2 inch between them. If the dough softens, chill the tray for 10 minutes before baking.
  9. Bake: Bake for 10–12 minutes, or until the edges are barely starting to turn a pale golden colour. The centres should remain mostly pale.
  10. Cool: Let the crackers cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough.
  11. Prepare the Glaze: Sift the confectioners’ sugar into a medium bowl. Whisk in 5 tablespoons of milk or cream, vanilla, and salt until smooth. The glaze should be thick but pourable; add remaining liquid a teaspoon at a time until the desired consistency is reached.
  12. Divide the Glaze: Transfer about 1/3 of the white glaze into a separate bowl. Add 1 drop of red gel colouring to the remaining larger portion and mix until a uniform bright pink is achieved.
  13. Frost the Crackers: Dip the top surface of each cooled cracker entirely into the glaze (either pink or white). Allow the excess glaze to drip off, then transfer the frosted cracker back to the wire rack.
  14. Sprinkle and Dry: Immediately apply sprinkles. Allow the glaze to set completely (20–30 minutes) before serving.