A soft sugar dough and a basket of cookie cutters turn into a floury, joyful afternoon in the kitchen.
This page may contain affiliate links. I earn a commission from qualifying purchases.
Baking with a toddler and a 6 year old at the same time used to stress me out, until I stopped caring what the cookies looked like.
Now I make the dough the night before and chill it, and in the morning all that is left is the good part: rolling, cutting and pressing. My little one mostly squishes her shapes back into a ball and starts over, which is fine.
They come out uneven and a little too thick, and we eat them warm with milk while the kitchen still smells like vanilla.
Dust the surface with flour and roll the dough to about a quarter-inch thick.
Let your child press cutters into the dough and lift the shapes carefully.
Place each cookie on the parchment-lined tray.
Adult only: bake according to the recipe until lightly golden.
Once cool, decorate together with icing and sprinkles.
Save the dough scraps and re-roll for a second round of cutting.