Funfetti Cake Dip with Homemade Animal Crackers

It’s officially holiday season! This dip is everything you love about cake batter and only has a handful of ingredients. My homemade animal cookies are sensational and so fun to make. Enjoy!

Here is the link for the adorable cookie cutters that I used. It’s a fun family activity making these and would be the perfect addition to a holiday party.

Funfetti Cake Dip

It's officially holiday season! This dip is everything you love about cake batter and only has a handful of ingredients. My homemade animal cookies are sensational and so fun to make. Enjoy! 

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Prep Time 1 hour hr 15 minutes mins

Cook Time 10 minutes mins

Servings: 75 cookies

Course: Dessert

Ingredients Method

Ingredients

  

• 8 oz cool whip, softened
• 8 oz cream cheese, softened
• 1 bag funfetti cake mix (Christmas sprinkles!)
• ⅓ cup milk

Animal Cookies:

• 2¾ cup AP flour
• ½ tsp salt
• ¼ tsp nutmeg
• ¼ tsp cinnamon
• 2 sticks unsalted butter, room temp
• 1 cup granulated sugar
• 1 egg
• 1 tbsp honey
• 2 tsp vanilla
• 1½ tbsp dutch processed cocoa powder

Method

 

Funfetti Cake Dip:

1. Beat together the cream cheese and cool whip until light and fluffy. Slowly sift in the cake mix until incorporated and then add milk. Refrigerate leftovers.

Animal Cookies:

1. Whisk together flour and salt in medium sized bowl. Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add the egg, honey and vanilla extract; beat until combined. Add dry ingredients until incorporated.
2. Divide dough into two equal portions. Beat the cocoa powder into one of the portions. Press dough into a disc and wrap each in plastic wrap. Chill for one hour.
3. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
4. Roll each portion of dough out onto a floured surface, about 4mm or 1/4" thick. Use cookie stamps and place onto parchment paper, about 1-inch apart. Chill cookies for 10 minutes prior to baking.
5. Bake for 8-10 minutes (I like mine soft so opted for less time). Let cookies cool on baking sheet for 4-5 minutes before transferring to rack. Store in an airtight container.