How to Make Sweet Dog-Friendly Cookie Pups
- 2 1/2 cups flour (I used plain white but have also tried rice and whole wheat)
- 1 teaspoon baking powder
- 2 tablespoons of peanut butter
- 1/2 cup water
- 2 tablespoons of cooked pumpkin (I used unsweetened 100% natural canned this time for convenience but usually bake my own) other options include bananas, parsley, etc
- 1 tablespoon of maple syrup, honey, or sugar- you can add more if making for kids and sugar gives a firmer dough and familiar sugar cookie taste.
- 1 egg
- 2 washed strawberries
- 3 washed blueberries
- Peanut butter
- Preheat oven to 350F
- Combine flour, baking powder, and the egg in a bowl.
- Add pumpkin, peanut butter, water, and sugar and stir until you have a firm dough. You may need to adjust water and flour slightly so holds together smoothly but not too sticky to touch and put flour on your hands then knead it into a ball. If too liquidy like in the bowl below, add more flour until firm. Chill dough in the fridge to firm if necessary (10 minutes).
- Lightly flour your surface, roll out the ball of dough into a circle
- Use a drinking glass to cut out large circles and a shot glass to cut out small muzzle circles
- Bake for 20 minutes, or until golden brown. Ours rose very slightly and were quite hard which Kilo likes. Cook slightly less for a chewy texture.
- Let cookies cool for 30 minutes before decorating.
- Frost the large and small cookies with peanut butter.
- Place the small circle in the lower middle of the large circle.
- Cut a strawberry in half and use these for the ears.
- Cut a small bit of strawberry for the tongue.
- Use two blueberries for the eyes and one for the nose.
- We used this Cookie Pup to make our Ice Cream Sandwich Pup for Kilo. See Recipe Here