We can all use some cuteness in our lives, right!? How about these almond cinnamon owl cookies? Harry Potter’s owl Hedwig made it on the blog! The perfect bake-with-your-kids cookies; they are easy to make, healthyish and great to occupy your kids with for a while. Mine really liked all the different steps to make these cookies.
I made these cookies with gluten free all purpose flour (but regular AP flour works as well). You can also keep them vegan by using vegan butter or margarine and flax eggs. 8 simple pantry staples and just 15 minutes of active time is all it takes to make these almond cinnamon owl cookies. Woot, woot!
How we made these almond cinnamon owl cookies?
Because this is a recipe I make with my kids, we start with placing all ingredients in front of us on the countertop.
What do we need?
Tools:
- a scale or measuring cups
- a teaspoon
- plastic wrap
- a 3-inch cookie cutter (or a glass will work as well)
- a rolling pin
- cookie sheet and parchment paper
- a (blunt) knife
Ingredients:
- sugar; I used organic unrefined sugar. You can also use Xylitol if you want to keep it sugar free
- butter; or use vegan butter/ margarine
- eggs; or use flax eggs (I didn’t try it though.. cookie texture might be slightly different)
- almond extract
- cinnamon
- all purpose flour; I use gluten free all purpose flour but this also works with regular all purpose flour
- xanthum gum (use only if your GF flour doesn’t contain it already. Leave out if you are using regular flour)
- chocolate chips
- whole almonds
Now that we have got everything in front of us, we start with making the dough
the dough
combine wet ingredients
I cream the butter and sugar by whisking it together. I make sure to not over mix it otherwise the cookies will spread while baking.
Once it is creamed I add the eggs one by one followed by the almond extract. Now all wet ingredients are combined.
combine dry ingredients
In another bowl I combine the flour and salt (and xanthum gum if necessary).
fold in dry ingredients
With a wooden spoon I fold in the dry ingredients into the bowl with wet ingredients.
refrigerate dough
I spread out a piece of plastic wrap. Place the dough in the center of it and press it down into somewhat of a rectangle. I cover it with another piece of plastic wrap and place it on a cookie sheet. No need to roll it out yet, but this way the dough chills quicker. I refrigerate it for 30 minutes until firm enough to roll out and cut cookies.
Cutting cookies
Once the dough is chilled I take it out of the refrigerator and place it on the countertop. Using a rolling pin, I roll out the dough in between 2 layers of plastic wrap to more or less 1/4-inch thickness.
I prepare a cookie sheet by putting a piece of parchment paper on it. And I preheat the oven already.
I take off the top piece of plastic wrap from the dough so I can cut out cookies. Using a 3-inch cookie cutter or glass I cut out more or less 24 cookies. I am setting aside enough dough to make approximately 48 eyeballs. I transfer all cut-out cookies to the parchment paper-lined cookie sheet.
decorate the cookies
I roll enough eyeballs for all the cookies. To assemble the cookies, I place 2 eyeballs right next to each other in the top part of the cookies. I press a chocolate chip in each eyeball with the flat part up (so I press the pointy part down into the eyeball).
Now that all owl cookies have eyes, I press an almond in the cookies just below the eyes. I make sure not to press it all the way through (I would say I went just half way).
With the same cookie cutter I mark the wings. Again, I make sure not to go all the way through; halfway is more than enough. After that I use a knife to create the wing pattern. Like you can see in the picture below.
With a brush that I dip in cinnamon, I ‘paint’ the wings. Like you can see in the picture above.
Using the same knife I used for the wings, I cut little toes on the bottom of each cookie.
Now the owl cookies are ready to be bake. I slide the cookie sheet in the preheated oven and bake the cookies for 10-12 minutes.
When the owl cookies are ready I take them out of the oven and let them cool off for 10 minutes before transferring them to a cooling rack where they can cool off completely (or at least until they have firmed up).
We had so much fun making these (and gobbling them up of course!). We hope you like them too. They are
crispy and buttery – easy & fun to make – the best kind of cookie to make with your kids – so delicious
Want more fun baking inspo for you and your kids? What about these bunny cookies or gold fish crackers? Or make my favorite chocolate chip cookies with them (and put some googly eyes on them).
Almond cinnamon owl cookies
Equipment
- Rolling pin
- 3-inch cookie cutter
- a small kitchen/cooking brush
- Cookie sheet and parchment paper
Ingredients
- 300 gram organic unrefined sugar (1½ cup)(or use Stevia or Xylitol if you want to keep it sugar-free)
- 170 gram butter ( approx. 1½ stick)(or use vegan butter or margarine)
- 2 small eggs
- 2 tsp almond extract
- +/-4 tsp cinnamon (for dusting the wings) (or sub gingerbread spice to add a 'holiday touch')
- 360 gram (gluten free) all purpose flour (I used GF flour, but regular AP flour works as well)
- 1 tsp xanthum gum (only if your gluten free all purpose flour doesn't contain it already. Don't use if using regular AP flour)
- +/-48 chocolate chips
- +/-24 whole almonds
Instructions
The dough
- Cream the butter and sugar by whisking it together. I make sure to not over mix it otherwise the cookies will spread while baking.
- Once it is creamed add the eggs one by one followed by the almond extract. Now all wet ingredients are combined.
- In another bowl combine the flour and salt (and xanthum gum if necessary).
- With a wooden spoon fold in the dry ingredients into the bowl with wet ingredients.
Chill the dough
- Spread out a piece of plastic wrap. Place the dough in the center of it and press it down into somewhat of a rectangle. Cover it with another piece of plastic wrap and place it on a cookie sheet. No need to roll it out yet, but this way the dough chills quicker. Refrigerate for 30 minutes until firm enough to roll out and cut cookies.
Roll out the dough
- Once the dough is chilled I take it out of the refrigerator and place it on the countertop. Using a rolling pin, I roll out the dough in between 2 layer of plastic wrap to more or less 1/4-inch thickness.
Cut cookies
- Prepare a cookie sheet by putting a piece of parchment paper on it. Take off the top piece of plastic wrap from the dough so I can cut out cookies.
- Using a 3-inch cookie cutter or a glass cut out more or less 24 cookies. Make sure to leave some dough, enough to make approximately 48 eyeballs.
- I transfer all cut-out cookies to the parchment paper-lined cookie sheet.
- Preheat the oven to 350F/175C
Making the owls (decorate the cookies)
- Roll enough eyeballs for all the cookies. To assemble the cookies, place 2 eyeballs right next to each other in the middle of the top part of the cookies. Press a chocolate chip in each eyeball with the flat part up (so press the pointy part down into the eyeball).
- Now that all owl cookies have eyes, press an almond in the cookies just below the eyes.
- With the same cookie cutter mark the wings. After that, use a knife to create the wing pattern.
- With a brush that dipped in cinnamon, 'paint' the wings.
- Using the same knife as used for the wings, cut little toes on the bottom of each cookie.
Bake the cookies
- Now the owl cookies are ready to be bake. Slide the cookie sheet in the preheated oven and bake the cookies for 10-12 minutes.
- When the owl cookies are ready I take them out of the oven and let them cool off on the cookie sheet for 10 minutes before transferring them to a cooling rack where they can cool off completely (or at least until they have firmed up).
Notes
DID YOU MAKE THIS RECIPE?
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These turned out excellent! I made them for an owl-themed baby shower, and they were so cute AND delicious. The almond extract really gave them a rich flavor. I made them vegan by using vegan butter (Earth Balance) and egg replacer (Bob’s Red Mill). Although I’m not gluten-free myself, I used gluten-free AP flour so that GF folks could enjoy them as well. These vegan, gluten-free owl cookies were a highlight of the party. Thanks for the recipe!
I am so happy to hear that!