Ingredient Checklist


Instructions Checklist
  • Place the first 7 ingredients in a food processor and pulse to combine. Mix in the butter, then add the egg, molasses, and vanilla and pulse until the dough forms into a ball. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.

  • Preheat oven to 350°F. Roll out dough to 1/8-inch thick and cut using 1 1/2-inch animal shape cookie cutters, like Wilton's Mini Noah's Art Set. Place cutouts on a parchment-lined baking sheet.

  • Bake for 8 to 10 minutes, or until the cookies are set and starting to turn golden brown on the edges.


Store at in an air tight container at room temperature for up to 5 days, or freeze for up to 1 month.


We used Wilton Mini Noah's Ark Metal Cookie Cutters:

Nutrition Facts

167 calories; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 29 mg cholesterol; 80 mg sodium. 75 mg potassium; 24 g carbohydrates; 1 g fiber; 9 g sugar; 3 g protein; 0 g trans fatty acid; 207 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 36 mg calcium; 1 mg iron;