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October 14, 2015
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January 29, 2016

Kid Friendly Cut Out Cookies

It wouldn’t be the Holiday Season without cutout cookies.  Unfortunately, it’s tough to do the whole cookie decorating thing without also enjoying frosting in the hair, flour on the floor, fights over the mixing bowl, and inevitable tummy aches.

Here at My Baby Prints we love the holidays, we love craft time with kids, and we are always looking for ways to limit mess and hassle factors.  That’s why we created the My Baby Prints Inkless Wipes Kit, and also why we're sharing our top-secret recipe for less mess sugar cookies.

Baking and decorating cutout cookies is a long-standing tradition in many families.  For many years – since some time in the 1970’s – my family has relied on the “Amerikid Sugar Cookie” recipe as our go-to sugar cookie.  My aunt acquired the recipe through day care, which is the ultimate test kitchen for kid friendly cut out cookies.

What makes these cutouts stand out?  To begin with, they are simple.  Flour, sugar, butter, eggs, a little milk – all things you have in the kitchen.  The recipe makes a huge quantity of cookies.  They are fairly inexpensive.  There is also a hint of spice… just a tiny bit of nutmeg… not enough to scare off the kids, but just enough to keep things festive.

Most importantly, these cookies can stand the test of being rolled out, played with, shaped and smashed by children before they are baked.  This is one tough cookie, if you will.

The dough is not sticky and will not make a huge mess.  It is more the consistency of play-dough than peanut butter or Karo syrup, like some holiday sweets.  It should be chilled before rolling and cutting, and of course, less handling is always better from a culinary standpoint.

However, when all is said and done, any cookie created by a little chef is delicious.

Happy baking!

Amerikid Sugar Cookies

Sift together:

  • 5 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon salt

(set aside)

Beat until fluffy:

  • 1 ¼ cups soft butter
  • 2 cups sugar

Add 2 eggs and mix well.   Measure out ½ cup of milk.

Stir dry ingredients into butter mixture, alternating with milk.  Add a little flour if too soft.

Wrap dough in waxed paper and chill for several hours or overnight.

Roll and cut out cookies.  Bake at ˚375 for 8-10 minutes.  Cool completely, and decorate.

*This recipe works best if you mix, bake and decorate on separate evenings.  Dough and cookies freeze well.  Also, test a couple to ensure safety for holiday guests.

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