The momstown Hamilton Jr. Chefs can really bake! This week they were in the kitchen baking a batch of delicious sugar cookies. This recipe came from Today’s Parent magazine as one of their recommended make-ahead Holiday cookies.
Once we washed our hands and had our aprons on, we took a look at the recipe and made sure we had all the necessary ingredients. The kids were surprised to find out that we were going to put cream cheese and lemons in the cookies! Next we measured everything out into bowls, keeping the wet and dry ingredients separate for now.
The kids took turns scooping, dumping and mixing. I believe that it is never too early to start teaching your kids about measurements. I don’t expect them to really understand the math behind it all, just be familiar with the terms so that down the road when they are learning fractions they have some prior knowledge on which to build upon.
After mixing it all together and letting the dough chill for a bit, while we read a story, it was ready to roll out. Each of the kids had their own bit of dough to roll out until it was flat and large enough for two cookies.
Next the kids selected the cookie cutter they wanted to use. For this recipe you need to use large sized cutters because after we had two identical cookies cut we then cut a smaller sized shape in the middle of one cookie. Then into the oven they went to bake.
Once they were cool enough to touch we spread strawberry jam on the cookie and sandwiched the two together so that the jam was visible through the window of the top cookie.
The final step? Eat and enjoy!! These cookies were very easy to make even with extra helping hands. The cream cheese and lemon added a pleasant twist and was a nice alternative to the typical sugar cookie. I also really like that I could make these cookies year round and just change the shape of the cookie cutter to any occasion. Thanks for a great recipe, Today’s Parent.
