So, this past weekend we had the best time making cookies. I brought in my oldest nephew for some toddler duty! My son idolizes his older cousin, so I figured he could help keep him engaged! (I’m gonna be real with you, it was also a tiny bit stressful!)
These munchkins fought over dough. They nearly fell out of my barstools a time or two. And let’s be honest... how well can a 2 and 4 year old roll out dough?
I let them have their own dough, and they created whatever they wanted, mostly a mess in my floor! 😂
We used our Pampered chef measuring cups. Y’all, y’all need to get a set of these! Have you seen yourself raising a cup up towards the ceiling to check that your ingredients are on the line. These have the lines inside. You can measure out with the cup sitting level on your counter!! Pre-measuring my ingredients seems to make my baking less stressful! These are perfect for this
(Image: pamperedchef.com)
I found this recipe on InKatrinasKitchen Pinterest board! This was such an easy recipe to follow! The directions were flawless! The dough is a no chill dough!! It worked great for us, we had cookies mixed, cutbout , and baked in under an hour and half! Below are the ingredients you will need.
(Image from InKatrinasKitchen.com)
Always start with your wet ingredients! I melted my butter in a seperat bowl, in the microwave. I mixed my egg, almond extract, and vanilla extract in together, then my butter. I wanted to
Make sure it was cool. I didnt want my eggs cooking! Your dry should be pre-measured in a and combined in a separate bowl. Once the wet ingredients are mixed well, I adding and mixing in the dry a little at a time!
She gives full detail on how to expect your dough consistency to be. Once I felt I had fully incorporated the ingredients, it was time to join get rolling! But, it was all crumbly! Thank goodness she mentions the dough being crumbly, ‘cause I thought I had failed this pin!
Just keep your hands moist with water. I rolled it up inside the bowl first. It seemed to help keep the crumbles contained, while I tried to moisten the dough to a solid chunk! Once it was a consistency I liked, we were ready to roll... literally! Don’t forget to flour up your pin to prevent sticking, as well as put a good dusting on your surface/counter! She mentions this plenty in her article; to not be afraid to flour up and add more flour! Be brave ye young soul! :)
We used a pumpkin cookie cutter and a leaf cookie cutter! They just turned out sooo cute! The shape held exactly as it did prior to baking! Not to mention, they tasted phenomenal! You can check her post on the Best Sugar Cookie her full recipe and details!
I used an easy royal icing recipe! It called for powdered sugar, water, vanilla extract and corn syrup. I didn’t have corn syrup, so I substituted with regular syrup. It worked and they tasted great! However, I don’t recommend doing the regular syrup! Ha! It didn’t set as hard as I think corn syrup would have. But, other recipes called for cream of tartar and all kinds of stuff. I didn’t want a grocery list to make cookies with the kids!
We dipped them in the bowl, and I smoothed up any imperfections with the icing spatula!
They are just the prettiest, kid tested mother approved cookies! My Cookie Monster husband had some praises too!
After letting them chill in the fridge for a few hours, we took the finished cookies and and put them in snack bags. I drew a jack-o-lantern face to the bags with a sharpie! It’s the perfect little Halloween goodie for your favorite monsters!
