Looking for a hands-on activity to engage little ones? Try whipping up a batch of these butter cookies! You should also try these delicious Independence Day cookies!
If the kids are driving me crazy, I’d have something yummy and at least slightly productive to engage them in. This dough can be rolled and cut and they know where the cookie cutters are. They like this idea.
I made some of my buttercream frosting to go on top — mostly just because I wanted to. If you missed that one last week, go back and read it now. It is probably unlike anything you’ve ever read and it is low in sugar (and can be made with honey and other “sugars” too). It.is.awesome. Besides, just think about it. Tender, lightly sweet, buttery cookies…topped with creamy, lightly sweet, buttery frosting. Win.
Luckily, these are pretty simple too. Yet…fun. Because like I said, they can be rolled and cut and decorated. Perfect for the kids.
- 1 cup butter, softened
- 3/4 c. sucanat
- 1 egg yolk
- 1 tsp. vanilla
- 1/2 tsp. sea salt
- 1/4 tsp. baking soda
- 2 c. unbleached or sprouted flour
Add your butter to a large glass bowl.
Dump the sucanat on top.
Cream these together until soft and fluffy and light brown in color.
Add egg yolk.
Add vanilla, salt, and baking soda.
Stir together thoroughly. Now, add flour.
Stir until a stiff, smooth dough forms.
Refrigerate for at least an hour (although I baked the first few without doing so and they worked just fine — the dough is just harder to work with). Let it soften on the counter for about 10 minutes. Roll it out as desired, then bake at 350 for 8 – 10 minutes.
Decorate with buttercream frosting if desired. 🙂
What’s your favorite way to serve cookies?
**This post has been entered in Pennywise Platters Thursday.**