Best Dog Cookies Recipes

GOOD DOG COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet.
• Dissolve bouillon cubes in boiling water and allow to cool.
• Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute.
• On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet.
• Bake for 30 minutes and allow to cool.

CRUNCHY PEANUT BUTTER DOG COOKIES

Steps:

• Preheat oven to 350*.
• Mix together eggs, peanut butter and honey, if using.
• Add flour and mix until crumbly.
• Add water 1/8 cup at a time and mix with your hands.
• You may have to add a little bit more water to make dough hold together.
• Roll dough to 1/4 inch thick.
• Cut into shapes or use pizza cutter and cut into squares.
• Place on parchment lined cookie sheets.
• Bake 12 minutes, flip and bake 10 minutes more.
• Store in the refrigerator.

HOT DOG COOKIES WITH RELISH AND MUSTARD

Steps:

• Cream butter and sugar together.
• Beat in flour and vanilla.
• Remove 1 cup dough.
• Add red food coloring and knead until well mixed.
• Cover and chill remaining dough for 1 hour.
• For hot dogs, divide red dough into 16 portions.
• Shape into 2 1/2 inch hotdog shapes, rounding ends.
• Set aside.
• Divide plain dough into 16 portions.
• Shape into 3" bun shapes.
• Make a very deep length-wise groove in the center of each.
• Smooth edges to form buns.
• Place 3 inches apart on an ungreased baking sheet.
• Place hotdogs in buns.
• Bake at 350 degrees for 12 to 15 minutes or until edges are browned.
• Cool.
• Meanwhile, for pickle relish, place the coconut and some green food coloring into a plastic bag.
• Shake well to color the coconut.
• Sprinkle the relish around the hotdogs in the buns.
• For mustard, pipe a curvy stripe of yellow frosting down the middle of each hotdog.

HOLIDAY DOG CUTOUT SUGAR COOKIES

Steps:

• Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.)
• Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2- to 4-inch dog-shaped cookie cutters and arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return it to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing.
• To decorate the cookies, divide the Basic Royal Icing into bowls and tint as desired with food coloring. The thicker icing will be used to outline your decorations.
• To make the flood icing for filling, remove three-quarters of the desired color icing to a small bowl and stir in a few drops of water until flooding consistency is achieved -- you can run a knife through it and it flows back to where it was in 10 seconds. Transfer the flood icing to a piping bag fitted with a number 2 round tip. Transfer the remaining thick icing to a piping bag fitted with a number 1 round tip. Use additional piping bags and tips for different colors of icing.
• Draw outlines of your decorations with the thicker royal icing, then pipe a generous amount of the same-colored flood icing inside the border of each design.
• Using a toothpick, spread the icing to cover the cookie. If making a design, decorate with more colored icing while the flood icing is still wet, using a toothpick to swirl to colors together as desired. Decorate with sugar pearls if using. Let the cookies set at room temperature, at least 1 hour.
• Whisk the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary, about 5 minutes. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

OATMEAL PEANUT BUTTER DOG COOKIES

Steps:

• Mix flour and milk until lumpy and then add peanut butter.
• Mix well and then add egg white.
• Mix well until it has the consistency of pancake batter.
• Add baking powder.
• Pour onto cookie sheet lined with parchment paper, making, 2 inch drops (use an ice cream scoop for this).
• Bake at 375ºF for 15-20 minutes or until golden brown on bottom.
• Allow to cool before serving.

SCOTTIE DOG SHORTBREAD COOKIES

Steps:

• Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners' sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.
• Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie dog-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar, if desired. Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.

DENTAL DOG COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Pour yogurt, egg, and coconut oil into a medium bowl and mash together. Mix in 1/2 of the chicken broth, mint, and parsley. Add 1/2 of the chickpea flour, oats, and turmeric; mix until combined.
• Mix in remaining broth, then add in remaining flour; knead until incorporated. Scoop dough into a resealable plastic bag. Cut a hole in the corner and pipe out sticks of dough onto the prepared baking sheet.
• Bake in the preheated oven until crunchy, 15 to 20 minutes.

KISS ME COOKIES - DOG COOKIES HOMEMADE RECIPE - (4.5/5)

Steps:

• Preheat oven to 300° F. In a large bowl, whisk together all the dry ingredients. In a smaller bowl, beat the eggs lightly. Add water and peanut butter. Gently combine the wet ingredients to the dry ingredients. Knead with your hands until you have a smooth ball of dough. Can be mixed in Kitchen Aid mixer for faster results. Take a rolling pin and flatten out the dough. Use a cookie cutter to cut out fun shapes. If you're feeling lazy, just leave the dough as is, and bake it like one whole cookie. You can always break them up after they're cooked. Make sure you're using a non-stick baking sheet or spray it with PAM. Bake for 30 minutes, or until golden. If you want the dog treats to be softer, take them out 10 minutes earlier.

HOT DOG COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar. Beat in flour and vanilla. Remove 1 cup dough; add red food coloring and knead until well combined. Cover and refrigerate remaining dough for 1 hour. , For hot dogs, divide red dough into 16 portions. Shape into 2-1/2-in. logs and round the ends; set aside. Divide plain dough into 16 portions. Shape into 3-in. logs; make a very deep lengthwise groove in each. Smooth edges to form buns. Place 3 in. apart on an ungreased baking sheet. Place hot dogs in buns. , Bake at 350° for 12-15 minutes or until edges are golden brown. Cool. , For pickle relish, place coconut in a plastic bag; sprinkle 1-2 drops of green food coloring into bag and shake until color is evenly distributed. Sprinkle over hot dogs. For mustard, pipe a stripe of yellow frosting down the center of each.

HOT DOG COOKIES

Steps:

• Spoon about a teaspoon of white frosting onto a piece of parchment paper and spread into a small circle. To make the hot dog bun: Cut a vanilla wafer in half. Arrange the wafer halves cut-side down over the white frosting. Sandwich the chocolate chew between the wafer halves.
• Mix white frosting with yellow food coloring in a small bowl. Transfer the yellow frosting to a pastry bag fitted with a very small round tip. Pipe the yellow frosting onto the chocolate chew as mustard. Finely chop the gummy bear and sprinkle on as relish.

PEANUT BUTTER APPLESAUCE DOG COOKIES

Steps:

• 1. Throw all ingredients into mixer bowl. I start by throwing in the whole eggs, shell and all. The action of the mixer will break the shell into bits. My dogs don't mind having egg shell in their cookies.
• 2. Mix ingredients on low speed, using dough hook, just until thoroughly mixed - a minute or two. (This is a very dry, stiff dough; so don't mix any longer than necessary. It can be a challenge for even the toughest mixer. I have had to re-tighten the head of my KitchenAid Professional 6 every few months since I started making these cookies. ) Depending on how much of the optional moist ingredients you have added, you may need more flour. The measurements I give here are based on using 3 good sized carrots.
• 3. Divide your dough into 3 parts. Sprinkle a little flour on cutting board or counter.
• 4. Roll out the first section of dough, to the thickness that you think your dog would like. For me, that is about as thick as my finger. Keep in mind though, my dogs are not picky about the size.
• 5. Using a (dog bone shaped) cookie cutter of your choice, cut out as many cookies as you can. Place on an ungreased cookie sheet. Feel free to give your assistants (your eagerly watching dogs) bits of dough to taste for quality assurance. Repeat with the remaining two sections of dough. The cookies can be placed closely together, as they do not spread at all.
• 6. Sometimes when I'm feeling lazy I just use my dough scraper/chopper to cut the dough in strips. These are much less uniform in size, but the dogs don't mind. They end up being about the size of my fingers. Either way, dog bones or strips, I always end up with 3 pans of cookies.
• 7. Bake at 375 degrees for 18-22 minutes. Convection works well, helps to remove moisture from the cookies. Open the oven, reach in gingerly and press the nearest cookie. You want them to be kind of hard, like biscotti.
• 8. Shut off the oven but leave the cookies in until thoroughly cooled, to allow them to harden and dry out in the residual heat. I leave them in for 6-8 hours or more. Place cookies in an airtight container. (If they are not hard and dry when you store them, they may get moldy after about 5 days.)

APPLE CINNAMON DOG COOKIES

Steps:

• In a large bowl, combine flour, cornmeal, cinnamon, eggs, and oil.
• Grate the apple into the mixture; add the water.
• Mix until it starts coming together into a ball.
• Turn our onto a lightly floured surface.
• Knead well.
• Roll out to a thickness of 1/4-inch to 1/2-inch.
• Take a straight edge and score the dough horizontally then vertically to make a grid of 3/4-inch squares.
• Be careful not to score the dough so that it cuts completely through the dough.
• Lightly grease a baking sheet.
• Place cookie on baking sheet.
• Bake for 1 hour at 325°F.
• Cool.
• Place in a storage container or ziploc bag and refrigerate.

IRIS'S LOW PROTEIN DOG COOKIES

Steps:

• Preheat oven to 350*.
• Mix all dry ingredients together (Flour, Baking Soda, Baking Powder, Brown sugar).
• Finely dice apples, carrot, and banana (I suggest a blender or chopper to really cut them up and mix them).
• Put fruits into dry mix and add honey.
• Mix content in bowl and then add water until it looks like normal cookie-dough.
• Roll into balls and gently press to make circles.
• Lay them on greased tray with half an inch (they do not puff up or expand much).
• Put in oven for 15 minutes.
• Remove from tray and let cool until firm (leave out longer if you'd like crunchy cookies--basically letting them stale).

PUMPKIN DOG COOKIES

Steps:

• Preheat oven to 350. In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine. Roll dough between 1/4 - 1/2″ - depending on your dog's chew preferences, - and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog. * Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat. Makes up to 75 small (1″) biscuits or 50 medium biscuits

HOT DOG COOKIES

Steps:

• In a medium bowl, cream together the butter, confectioners' sugar and vanilla until smooth. Stir in the flour until dough is smooth. Remove 1 cup of dough, then cover and refrigerate remaining dough. Knead the red food coloring into the 1 cup of dough until the color of a hot dog is achieved. Refrigerate all dough for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Divide the red dough into 16 portions. Roll each piece into a 2 1/2 inch long sausage shape. For buns, divide the white dough into 16 portions and shape into 3 inch logs. Slice them almost in half lengthwise. Spread the buns open and place the hot dog doughs inside, leaving buns open. Place 2 inches apart onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool. In a small jar or plastic bag, combine the coconut and green food coloring. Shake until coconut is evenly colored. Sprinkle over hot dog cookies when cool and make a zig zag with the yellow frosting for mustard.

BANANA OAT DOG TREAT COOKIES RECIPE - (4.2/5)

Steps:

• Preheat oven to 180° C (350° F) and line a cookie tray with parchment paper. In a medium size bowl, mix the bananas and cooking oats together. *Since the size of bananas varies, you may need to add a little extra oatmeal to get a consistency where your cookie dough will hold together. If using optional seeds and spices, add to the mixture and mix through thoroughly. Drop small teaspoon size portions onto the cookie tray. You can either leave portions as they drop onto the cookie tray or flatten them slightly with your fingers, to make small round cookies (I made some of each). Bake for 15 - 20 minutes (Ovens vary). Remove tray from oven and allow cookies to rest on the tray for 5 - 10 minutes. Place cookies to wire cooling rack to cool completely. When cooled, store in a zip lock bag or an air-tight container. They will last longer if stored in refrigerator.

PUMPKIN DOG COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine pumpkin, water, oil and cinnamon.
• Add flour and oatmeal slowly, mixing after each addition.
• Roll dough on a floured surface to 1/4 inch in thickness.
• Cut into desired shapes and sizes.
• Bake 40 minutes on an ungreased cookie sheet.

DOG AND HUMAN COOKIES

Steps:

• Preheat the oven to 350 degree F.
• For the bananas: Mix the bananas in a bowl. Squeeze the lemon juice on them to ensure they don't brown. On a parchment paper-lined baking tray, brush 1 tablespoon melted butter. Sprinkle 1 tablespoon sugar and lay out the banana slices. Brush the slices with remaining butter and sprinkle with remaining sugar. Bake for about 1/2 hour until the bananas are golden brown. Set aside.
• For the cookies: In a medium bowl, stir together the peanut butter and honey. Mix in the flour, then the caramelized bananas and chocolate. Line a baking sheet with parchment paper. Drop tablespoon-size clusters on the baking sheet. Bake for 20 minutes, or until golden brown.

DOG COOKIES

Steps:

• Preheat oven to 300 degrees.
• Combine all ingredients in a large mixing bowl until well combined.
• Knead dough for about 1 minute.
• On a floured surface, roll out dough to about 1/4 inch thickness.
• Cut out with dog bone cutter and place on greased cookie sheet.
• Bake for 30 minutes.
• Cool completely before feeding to pet or putting in jar.

GREAT GRAVY COOKIES (DOG TREATS)

Steps:

• Preheat oven to 350°F.
• In large mixing bowl, combine all ingredients.
• Lightly coat your hands with flour and shape the mix into a big ball.
• Using a floured wooden rolling pin, flatten the ball.
• Using a cookie cutter of your choice, triangles or stars or whatever, cut the dough. Place the cookies on a greased cookie sheet.
• Bake for 25 minutes or until lightly browned.
• Cool cookies before serving - please!