Kids Corner: Iced Cookies

With help from my favorite pint sized niece and nephew, we mixed up our dough, created a rainbow of icings and decorated our buttery sugar cookies.  At 6 and 4 years old, these two were dynamite.  Adults! Supervise, but don't take over.  They can and want to do more then just lick the spoon.  Never underestimate kids in the kitchen. They rock.



Pre measure ingredients and use small bowls for small hands

Buttery Sugar Cookie Dough

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1/4 tsp baking powder
1/4 tsp salt
1 Tbs vanilla extract
2 1/2 cups all purpose flour

Obvious, but needed reminders when baking with kids:

Monitor the mixer!  Never allow them to add ingredients while mixer is on.  Always shut it off in between additions.  You don't want to mame anyone.  That's no fun.

Ovens are hot. So are right out the oven baking sheets.  Enough said.


1. Combine flour, baking powder and salt together and set aside.  If baking with kids, divide this mixture so everyone can help.
1. In stand mixer or by hand: cream sugar and butter together. 
2. Add egg and vanilla extract and mix to combine.
3. Gradually add the flour mixture until dough forms.
4. Divide dough into 4 pieces.  Wrap each piece in plastic wrap and flatten into a disc.  Refrigerate until firm enough to roll out; about 30-45 minutes.

Preheat oven to 350 degrees.

Ready to roll?

1. Lightly flour a clean surface and flour rolling pin.  Roll out cookies and have at it with whatever cookie cutters you have.
2. Bake 10-11 minutes.  Cookies will be light in color and only slightly brown on the edges. 
3. Let cool completely before icing or you'll end up with a drippy mess. 



McKenna and Aiden patiently waiting for the cookies to cool!

Icing Time
Makes about 2 cups

1/8 tsp cream of tartar
3 1/2 cups confectioners' sugar
2 large egg whites
2 Tbs lemon juice
1 Tbs vanilla extract (or another flavor)
Food coloring

1. Beat egg whites to stiff peaks.
2. Add confectioner's sugar and cream of tartar gradually untill incorporated.
3. Add lemon juice and vanilla.
4. If you want a thinnner consistency, add a pinch of water.
5. Divide icing among a few bowls and color them however you like.

Professional decorators

And of course, once the cookies have been baked, cooled, iced and eaten, enjoy the food coma that follows.

Wrapped up our baking afternoon with a little Scooby Doo.

Special thanks to my bakers, McKenna and Aiden.  Come back and see us again!

Enjoy!
Aunt Marisa