Kids in the Kitchen: Perfect Snickerdoodle Cookie Recipe
No one is born a great cook, one learns by doing.”Julia Child
Baking With My Children
In favor of being ‘real’, I’ll start this post by admitting I don’t enjoy sharing my kitchen with anyone. Especially not with children. I know, I can already hear the horrified gasps of other homeschool mothers who are much more domestic than I am.
I envy those mothers who experience great joy baking and cooking with their littles. For me though, it becomes just one more thing to be anxious about.
Since I want to make sure my children have all the skills they need to survive without their mom, it is important they learn how to do more than boil water or burn toast.
This means I need to get over my anxiety, not to mention my perfectionism, and let my kids into the kitchen.
Getting out of Their Way
When I bake, I consider myself to be organized and efficient.
Things are put away immediately after they’ve been used, and I clean as I go, because nothing is worse than a large clean up at the end of baking.
My children haven’t embraced this method yet, so all I can do is try to guide them so that it will become a habit for them as well.
This often looks a lot like I’m running a marathon without training. There is a lot of deep breathing and praying.
Recently I’ve been trying to get my eldest into the kitchen at least once a week. That might not seem like a lot, but I’m considering it baby steps in the right direction.
My eldest son (the six year old) has been helping me with meal prep too.
In time, my goal is to have them each cooking at least one meal a week. Obviously, I’m not there yet.
Like I said, baby steps.
Snickerdoodle Cookie Baking
Not too long ago, my daughter helped me bake these perfect snickerdoodles for the weekly treat. They were simple and didn’t cause me an anxiety attack.
She’s not a big fan of touching uncooked food with her bare hands, so I had to laugh at her when she rolled the dough balls in the cinnamon and sugar mixture. Sadly, I didn’t think to take pictures of the actual prep.
Hopefully I’ll have the presence of mind next time.
- 1 cup softened unsalted butter
- 11/2 cups sugar
- 2 large eggs
- 2 teaspoons real vanilla
- 2 3/4 cups flour
- 1 1/2 teaspoons Cream of Tartar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Snickerdoodle Cookie Topping
- 1/4 cup sugar
- 1 1/2 Tablespoons cinnamon
Preheat oven to 350 degrees
In the bowl of your stand mixer: cream butter and sugar until light and fluffy (approximately 4 minutes). Scrape sides as needed.
Add eggs and vanilla and continue to cream for an additional minute.
Stir in flour, salt, baking soda and cream of tartar. Don’t over mix.
In a separate bowl combine cinnamon and sugar and set aside.
**Wrap dough and refrigerate for 30 minutes**
Remove dough from refrigerator and roll into balls until round. I use a cookie scoop to make the balls even.
Cover in cinnamon and sugar. Make sure they’re really coated. Trust me, you’ll thank me later.
Place on silpat lined cookie sheet.
Lightly press down in the center to flatten.
Bake for 9-11 minutes or until the edges begin to turn golden brown.
Allow these beauties to cool for 5-minutes before removing from cookie sheet.
Enjoy warm with your favorite tea or hot chocolate.
Until next time,
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