This week’s Kids in the Kitchen was a messy one. I knew letting all 3 kids help was going to be a challenge. But it’s one I decided to face head-on, since they were so bound and determined to all help. I shoved aside my perfectionism, grabbed some coffee so I could calm my nerves, and let them at it! With a LOT of help and guidance, we kept the mess down to a minimum. Don’t get me wrong, we still had flour all over the counter…and floor…and hands…and clothes.
But everything ended up where it was supposed to, and the kids were so proud of their endeavor!
We made lemon sugar cookies – because who doesn’t love sugar cookies?! The best part for them? Of course, rolling and cutting the cookies :D Enjoy! These are a nice, light, lemony sugar cookie, perfect when paired with my cup of coffee (or tea!) :D
LEMON SUGAR COOKIES
- 3 cups flour
- 2 teaspoons baking powder
- 1 cup sugar
- 1 cup butter (COLD!)
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 3/4 teaspoon lemon zest
Whisk together flour and baking powder. Set aside.
Beat sugar and butter with the paddle attachment in an electric mixer until fluffy. Add in egg, vanilla, lemon juice and zest.
Add in the flour in 3 additions on low speed. (be still my heart, here’s the messy part :D)
Scrape the bowl as needed. If the dough is stiff, that’s ok, just knead it together by hand.
On a floured surface, roll out the dough to about 1/4 inch thick.
Dip cookie cutters in flour to prevent sticking and cut out shapes.
I tried to encourage them to get as close as possible to the edge of the dough and each previous cut – it didn’t work very well, but we’ll just keep on practicing!
Place on a parchment lined cookie sheet.
Refrigerate or freeze for 10 minutes before baking to help keep the cookies from spreading.
Bake @ 350 for 10-12 minutes. Transfer cookies to a cooling rack immediately and let cool.
We left ours un-iced, but you can add royal icing or glace icing (my favourite!). Enjoy!
Come check out some more great recipes and kids helping in the kitchen!