Today, I’m excited to share a recipe for roll-out butter cookies for our first “Cooking With Kids” post! This will be the first of many mommy-and-me cooking posts. I’ve joined up with a fantastic gaggle of bloggers from Kid Blogger Network to participate in a monthly “Kids in the Kitchen” blog hop. I love teaching Scooter Britches the ropes in the kitchen. Only three-years-old, she is always begging to help me do things. Hopefully, Little One will enjoy kitchen time in another year or two, also.
Back at Christmas time, I went on the hunt for a good roll-out dough recipe. I found some on the web and another in our church cookbook. Strangely enough, although the ones from the web were labeled as sugar cookie recipes and the one from the church cookbook was labeled as an old-fashioned butter cookie recipe, the ingredients and processes were nearly identical. After doing some research on the differences between butter cookies and sugar cookies on the World Wide Web, I came away more confused than before.
I went with the church cookbook version mainly because it called for a bit less vanilla and I was running low, and we wound up using this recipe three different times in December. It was during this time that SB showed her talents with a rolling pin. The kid can throw down with some cookie dough and cookie cutters.
The theme for the first blog hop is “kids’ choice.” When I asked SB if there was anything she wanted to help me make, she said she wanted to make cookies. Surprise, surprise. But, I was actually hoping that would be her choice since I had already bought the cutest Easter cookie cutters at Walmart. One is a lamb and one is a cross.
I tried to prepare things ahead of time by getting out our step-stool and placing the ingredients on the counter. Next time, I will go ahead and measure out the ingredients in advance.
We started off by preheating the oven to 350 degrees.
In a large mixing bowl, we added four sticks of salted butter, which had set out at room temperature for about 30 minutes, and two cups of white sugar. We let the mixer run until the two ingredients were evenly creamed.
Next up was the addition of two eggs and one-and-a-half tablespoons of vanilla. Again, we mixed until it was just blended.
Then, we added two teaspoons of baking powder.
Next, we added six cups of all-purpose flour. You won’t hate the world if you add only a few cups at a time instead of dumping it all in at once – like my impatient toddler wanted to do.
It was fun watching SB count as we measured the ingredients.
“One cup of fow-er. Two cups of fow-er. Three cups of fow-er…”
I divided the dough into fourths. We rolled one quarter of the dough using a bit of flour for smooth rolling.
Look who joined in on the fun for a quick game of shake the sprinkles!
Ah, yes. Back to the cookies.
We rolled the dough to a thickness of about 1/3 of an inch or so. The cookie cutters glided into and out of the dough very easily.
Next came sprinkles.
SB is a serious, no-nonsense on the job kind of gal.
“Ssshhh. No talking, Mommy. I pouring my spinkles.”
Blue sprinkles, of course. Because what other color should a lamb be?
I was concerned about SB lifting the cut dough from the counter and moving it to the cookie sheet.
Not too bad.
For a three-year-old.
We added a single chocolate sprinkle to some of the lambs for the eye. She also insisted on adding two eyes to some of the crosses. We eventually had to agree to disagree on that one.
After we had repeated the steps and cut out all the dough, we had about 36 cookies.
- 2 cups white sugar
- 4 sticks salted butter, somewhat softened
- 2 eggs
- 1 1/2 tablespoons vanilla
- 2 teaspoons baking powder
- 6 cups all-purpose flour
- a splash of milk
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the sugar and butter until creamed.
- Add the eggs and vanilla and mix well.
- Sprinkle in the baking powder and mix again.
- Slowly add the six cups of flour, adding a few cups at a time.
- Add the splash of milk to help soften the dough (if necessary).
- Divide the mixture into fourths.
- Roll 1/4 of the dough onto a counter or surface sprinkled with flour. Roll dough to 1/3 inch thickness.
- Cut into shapes with cookie cutters.
- Place cookie shapes on ungreased baking sheet.
- Add sprinkles, if desired.
- Bake for 9 minutes for a firm cookie. If you desire a soft cookie, bake at 7-8 minutes.
- Remove from oven and let cool one minute before moving to wire rack.
This recipe for roll-out butter cookies has turned out well for us each time. I have no doubt it will continue to be one of our mommy-and-me recipes.
What is your favorite recipe to make in the kitchen with kiddos?
Please visit the other families in this month’s blog hop for some kitchen inspiration for your own family!
Princess Aurora Swirl Cupcakes | Sugar, Spice & Glitter
Quick and Delicious Flourless Peanut Butter Chocolate Chip Muffins | Living Montessori Now
Homemade Taco Seasoning | Royal Little Lambs
Mud Pudding | Raising Little Superheroes
Mouse-tacular Chocolate Cookies | A Little Slice Of Us
Marble Pound Cake | Kitchen Counter Chronicles
Simple Cupcakes for kids to decorate | Rainy Day Mum
Easy Zucchini Muffins | Mess for Less
Dairy Free Banana Nut Muffins | For This Season
Baked Mini Cinnamon Donut Holes | Kidgredients
Chocolate Butterscotch Rice Krispie Treats | Royal Baloo
Easy Bite Sized Chocolate Dipped Pretzels | Sugar Aunts
Linking up my recipe for roll-out butter cookies with these link ups: