Toddler Recipes: Sugar Cookies
Toddler Recipes: Sugar Cookie Bouquets for all Holidays and Occasions
Easy recipe with great results. We tried the pre made cookie dough and it's fine for simply baking and eating, but if you want to use cookie
cutters to make fun shapes to decorate, the pre made dough spreads as it cooks, losing its shape.
This toddler recipe is ideal for those wanting to use cookie cutters and add special decorations. Cookies were also able withstand the decorating efforts of four year olds without breaking.
Makes about 25-30 three inch wide cookies. Amount will vary depending upon thickness you make each one.
1 1/2 cup butter softened
2 1/2 cups white sugar
1 1/2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
Sprinkles for decorating
Cookie sticks available in craft stores if you want to make "lollipop cookies" or a cookie bouquet
Confectioners Sugar or Flour to keep dough from sticking
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla.
- Stir in the flour, baking powder, and salt. Cover, and chill dough for one hour in the refrigerator.
- Place a piece of parchment paper on flat surface to roll dough on. Sprinkle with confectioner's sugar or flour if you prefer.
- Roll out dough until it is 1/4 to 1/2 inch thick.
- If dough is sticky, dust lightly with powdered sugar.
- Press cookie cutters into dough. For best results peel excess dough away from the cut out shapes.
- Place cookies one inch apart on cookie sheets lined with parchment paper.
- If you are using sprinkles to decorate, sprinkle now.
- If you are using cookie sticks insert sticks so that they are completely encased in dough and not poking out; patch
with extra dough if necessary. Always put the sticks in before baking.
- Preheat oven to 400 degrees F (200 degrees C). Bake 6-8 minutes in oven. Watch carefully as ovens vary and sugar cookies brown very quickly. Oven times will vary
depending on how large and how thick the cookies are.
- If you are using icing to decorate the cookies, cook cookies and let cool completely before icing. Here is the Sugar Cookie Icing Recipe
Royal Icing Recipe
Wrap each cookie with cellophane bags or plastic wrap tie them with a with a colorful bag tie or twist and tape flat against stick. Embellish with ribbon.
Wrap in cellophane bags and arrange in vase with tissue paper. Try to arrange with each cookie at a different level. Do not over crowd.
Find a piece of styrofoam that will fit at the base of your container (mug, watering can, pail, bucket, etc) Gently push the cookie
sticks into the foam to create the bouquet. Place your tallest cookies in the center, so push the outer circle cookies deeper into the styrofoam so they are all visible.
TIPS AND SUGGESTIONS
If you are making different size cookies as we did, bake each size separately for best results.
You can reuse the parchment paper for additional batches of cookies.
Do not handle the cookies by the sticks until they have completely cooled.
If you only have one pan, lay out next set of cookies to be baked on parchment paper and transfer to pan when first batch comes out. This is an
easy way to keep baking without stopping.
Cookie sticks come in a couple sizes. Vary the sizes if you are making a bouquet. For tiny cookies we tried a pretzel stick.
Cute Shamrock Cookies, perfect treat for Teachers! The glossy green really make these stand out.
Bag these cookies in a clear cello treat bag and tie with a green ribbon for a cute presentation.
See here for Sugar Cookie Icing Recipe.
Fourth of July Stars
This toddler recipe is perfect for a picnic or party! The girls had so much fun painting that mommy decided to try a few and added some stripes and stars.
The girls were able to add stars with a little guidance.
Put in a vase, or package a few in a clear cello bag and tie with a bow. Definitely an eye catcher!
See here for Sugar Cookie Icing Recipe.