18 Fun Easy Baking Recipes for Kids Delicious

Zesty, sweet, and utterly delightful—baking with kids is about to become your new favorite family activity! Dive into our roundup of 18 Fun Easy Baking Recipes for Kids, where we mix simplicity with deliciousness. From gooey cookies to fluffy cupcakes, these recipes promise big smiles and even bigger flavors. Perfect for little hands and busy parents, let’s turn your kitchen into a playground of tasty creations!

Chocolate Chip Cookies

Comfort comes in many forms, but few are as universally cherished as the humble chocolate chip cookie. Today, let’s gently unfold the layers of making this classic treat, a process as rewarding as the first warm bite.

Ingredients

• 1 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 2 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the clarified butter, granulated sugar, and dark brown sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, beating until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking soda, and fine sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently stir in the semisweet chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These cookies emerge with a perfect balance of crisp edges and chewy centers, the chocolate chips melting slightly for pockets of rich flavor. Try serving them slightly warm with a sprinkle of flaky sea salt for an elevated twist.

Vanilla Cupcakes with Sprinkles

Kindly imagine a quiet afternoon, the kind that unfolds gently, where the simple act of baking can feel like a meditative practice. Today, we’re embracing the joy of creating something sweet and unpretentious—vanilla cupcakes adorned with cheerful sprinkles, a treat that whispers of childhood and comfort.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1/2 cup whole milk
• 1/4 cup rainbow sprinkles

Instructions

1. Preheat your oven to 350°F (177°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
4. Gradually add the lightly beaten eggs to the butter mixture, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to dense cupcakes, so fold gently.
6. Fold in the rainbow sprinkles until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform cupcakes.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor and tender in crumb, these vanilla cupcakes are a canvas for your creativity. Serve them with a dollop of whipped cream and a sprinkle of edible glitter for a touch of magic, or enjoy them as they are, simple and sublime.

Banana Bread

Lingering in the quiet of the morning, the thought of banana bread brings a comforting warmth, its sweet aroma a gentle invitation to slow down and savor the moment. This recipe, a humble yet profound delight, weaves together the simplicity of ripe bananas with the richness of carefully chosen ingredients, creating a loaf that’s as nourishing to the soul as it is to the body.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup dark brown sugar, packed
• 1/2 cup unsalted butter, clarified and cooled
• 2 pasture-raised eggs, lightly beaten
• 3 overripe bananas, mashed
• 1 teaspoon pure vanilla extract
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with clarified butter and line with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, and sea salt until well combined.
3. In a large bowl, cream the dark brown sugar and cooled clarified butter together with a wooden spoon until the mixture is light and fluffy, about 3 minutes.
4. Gradually incorporate the lightly beaten eggs into the sugar-butter mixture, stirring continuously to ensure a smooth consistency.
5. Fold in the mashed bananas and pure vanilla extract until just combined, being careful not to overmix.
6. Add the dry ingredients to the wet ingredients in three batches, folding gently after each addition until no flour streaks remain.
7. Stir in the toasted walnuts, distributing them evenly throughout the batter.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The banana bread emerges with a golden crust, giving way to a moist, tender crumb speckled with walnuts. Its flavor deepens over time, making it even more delightful the next day. Serve a slice warm, with a dollop of crème fraîche and a drizzle of honey for an indulgent twist.

Apple Cinnamon Muffins

Gently, the morning sun casts a soft glow on the kitchen counter, where the promise of warm, spiced apple cinnamon muffins begins to take shape. There’s a quiet joy in measuring out the ingredients, each one a note in the melody of baking.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1 1/2 cups Granny Smith apples, peeled and finely diced

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, sea salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, combine the melted butter, lightly beaten eggs, whole milk, and vanilla extract, stirring until smooth.
4. Gently fold the wet ingredients into the dry ingredients with a spatula until just combined; avoid overmixing to ensure tender muffins.
5. Fold in the finely diced apples until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zestful and aromatic, these muffins boast a moist crumb punctuated by tender bits of apple, with cinnamon and nutmeg weaving warmth through every bite. Serve them slightly warm with a dollop of clotted cream for an indulgent twist.

Peanut Butter and Jelly Thumbprint Cookies

Comfort comes in many forms, and today, it arrives in the shape of these Peanut Butter and Jelly Thumbprint Cookies. Each bite is a tender embrace, a nostalgic nod to childhood lunches, yet dressed in the elegance of a cookie that’s as delightful to look at as it is to eat.

Ingredients

• 1 cup creamy peanut butter, preferably organic
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup high-quality strawberry jam

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the sifted flour, baking soda, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Using your thumb or the back of a small spoon, make an indentation in the center of each ball.
8. Fill each indentation with about 1/2 teaspoon of strawberry jam, being careful not to overfill.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delicate yet rich, these cookies offer a perfect balance of sweet and savory, with the jam adding a bright contrast to the nutty depth of the peanut butter. Serve them alongside a glass of cold milk for a classic pairing, or stack them high on a vintage plate for a charming dessert table centerpiece.

Pumpkin Spice Cookies

Beneath the golden hues of autumn, there’s a quiet comfort in the aroma of spices mingling with the sweetness of pumpkin, a reminder of the simple joys that baking brings into our homes.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, cooled
• 1 cup dark brown sugar, packed
• 1 pasture-raised egg, lightly beaten
• 2 tsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp pumpkin pie spice
• 1/2 cup pecans, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, and pumpkin pie spice until well combined.
3. In a separate bowl, cream together the clarified butter and dark brown sugar until light and fluffy, about 3 minutes.
4. Beat in the pasture-raised egg, pure vanilla extract, and pure pumpkin puree until the mixture is smooth and homogenous.
5. Gradually fold the dry ingredients into the wet ingredients, mixing just until the flour is incorporated to avoid overworking the dough.
6. Gently stir in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.
7. Using a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Yielding a tender crumb and a moist interior, these pumpkin spice cookies are a harmonious blend of warmth and sweetness. Serve them alongside a dollop of whipped cream cheese frosting for an indulgent twist, or enjoy them as they are, with a cup of spiced chai tea.

Homemade Pizza Dough

Now, as the early morning light filters through the kitchen window, there’s something profoundly comforting about the thought of crafting your own pizza dough from scratch. It’s a simple act that connects us to the timeless tradition of baking, offering a moment of quiet creativity in our busy lives.

Ingredients

• 3 1/2 cups (420g) high-protein bread flour, plus extra for dusting
• 1 1/2 teaspoons (9g) fine sea salt
• 1 teaspoon (4g) granulated sugar
• 1 packet (7g) active dry yeast
• 1 1/4 cups (300ml) warm water (110°F)
• 2 tablespoons (30ml) extra-virgin olive oil, plus extra for greasing

Instructions

1. In a large mixing bowl, whisk together the bread flour, sea salt, and sugar until well combined.
2. In a separate small bowl, dissolve the active dry yeast in the warm water, letting it sit for 5 minutes until frothy, indicating the yeast is active.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture along with the olive oil.
4. Using a wooden spoon, stir the mixture until a shaggy dough forms, then transfer to a lightly floured surface.
5. Knead the dough for 10 minutes, until it becomes smooth and elastic, adding flour as needed to prevent sticking.
6. Lightly grease a clean bowl with olive oil, place the dough inside, and cover with a damp cloth. Let it rise in a warm place for 1 hour, or until doubled in size.
7. Punch down the risen dough to release air bubbles, then divide it into two equal portions for two pizzas or leave as one for a larger pizza.
8. On a floured surface, roll out the dough to your desired thickness, then transfer to a baking sheet or pizza stone.
9. Preheat your oven to 475°F (245°C) and let the dough rest for 15 minutes before adding toppings and baking for 12-15 minutes, until the crust is golden and crisp.

Perfectly baked, this dough yields a crust that’s crisp on the outside yet tender and chewy within, a testament to the beauty of homemade. Consider serving it with a drizzle of truffle oil and a sprinkle of flaky sea salt for an elevated finish.

Cheesy Garlic Breadsticks

Sometimes, the simplest dishes bring the most comfort, like these cheesy garlic breadsticks, with their golden crust and aromatic garlic butter. They’re a humble reminder of how a few quality ingredients can transform into something utterly irresistible.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 4 tbsp unsalted butter, clarified
• 3 cloves garlic, finely minced
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper
• 1 cup mozzarella cheese, freshly grated
• 1/4 cup Parmesan cheese, finely grated
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pizza dough into a rectangle, about 1/4 inch thick.
3. In a small saucepan over low heat, melt the clarified butter and sauté the minced garlic until fragrant, about 1 minute. Brush this garlic butter evenly over the dough.
4. Sprinkle the sea salt flakes and black pepper over the buttered dough, then evenly distribute the mozzarella and Parmesan cheeses.
5. Using a sharp knife or pizza cutter, slice the dough into 1-inch wide strips. Twist each strip slightly and place them on the prepared baking sheet, leaving space between each.
6. Bake in the preheated oven for 12-15 minutes, or until the breadsticks are golden and the cheese is bubbly and slightly browned.
7. Remove from the oven and immediately sprinkle with fresh parsley for a burst of color and freshness.

Just out of the oven, these breadsticks offer a delightful contrast between the crispy exterior and the soft, cheesy interior. Serve them alongside a marinara sauce for dipping, or enjoy them as they are, still warm and fragrant with garlic.

Simple Sugar Cookies

How quietly the morning unfolds, with the sun just beginning to cast its gentle glow through the kitchen window. It’s in these serene moments that I find myself drawn to the simplicity of baking, to the comforting ritual of measuring and mixing. Today, it’s the humble sugar cookie that calls to me, a recipe so straightforward yet capable of evoking such warmth and nostalgia.

Ingredients

• 2 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, clarified and cooled to room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 teaspoons pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
6. Using a tablespoon, scoop the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Tip: The cookies will continue to cook on the baking sheet, so remove them when they’re slightly underdone for a softer texture.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Crumbly yet tender, these sugar cookies melt delicately on the tongue, their vanilla scent a whisper of comfort. Serve them alongside a cup of earl grey tea, or dip half in dark chocolate for an elegant twist.

Blueberry Lemon Loaf

Zesty mornings call for something bright and comforting, like this Blueberry Lemon Loaf, where the tang of citrus meets the sweetness of berries in a tender, moist crumb that feels like a hug in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tablespoon lemon zest, finely grated
• 2 tablespoons fresh lemon juice
• 1 cup fresh blueberries, rinsed and dried
• 1 tablespoon all-purpose flour (for dusting blueberries)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, beating well after each addition to ensure a smooth, homogenous batter.
5. Alternately add the dry ingredients and whole milk to the batter, beginning and ending with the dry ingredients, mixing just until incorporated after each addition.
6. Fold in the lemon zest and fresh lemon juice with a spatula, ensuring the zest is evenly distributed throughout the batter.
7. In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour to coat, then gently fold them into the batter to prevent sinking during baking.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The loaf emerges with a golden crust, giving way to a soft, berry-studded interior that bursts with lemon freshness. Serve it slightly warmed with a dollop of clotted cream for an indulgent breakfast or afternoon treat.

Strawberry Shortcake

Gently, the warmth of summer brings with it the promise of sweet, sun-ripened strawberries, cradled in the tender embrace of fluffy shortcake. This timeless dessert, with its layers of cream and fruit, whispers of picnics under sprawling oak trees and the simple joy of sharing.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup heavy cream, plus extra for brushing
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar, for macerating strawberries
• 1 cup heavy whipping cream, chilled
• 2 tbsp confectioners’ sugar
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the sifted flour, 1/4 cup granulated sugar, baking powder, and sea salt.
3. Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
4. In a separate bowl, combine 3/4 cup heavy cream, the lightly beaten egg, and 1 tsp vanilla extract. Pour into the flour mixture, stirring just until the dough comes together.
5. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Cut into 6 equal squares and place on the prepared baking sheet.
6. Brush the tops of the dough squares with additional heavy cream. Bake for 12-15 minutes, or until golden brown. Transfer to a wire rack to cool.
7. While the shortcakes bake, macerate the sliced strawberries with 2 tbsp granulated sugar in a bowl. Set aside for at least 15 minutes.
8. In a chilled bowl, whip the heavy whipping cream, confectioners’ sugar, and 1/2 tsp vanilla extract to soft peaks.
9. To assemble, split each shortcake horizontally. Spoon macerated strawberries and their juices over the bottom half, top with a dollop of whipped cream, and cover with the top half of the shortcake.

Rich in flavor and texture, the strawberry shortcake offers a delightful contrast between the crisp exterior of the shortcake and the juicy, sweet strawberries. Serve it on a warm afternoon, perhaps with a drizzle of balsamic reduction for an unexpected twist.

Chocolate Mug Cake

Whispering the soft hum of the microwave, this Chocolate Mug Cake emerges as a solitary comfort, a sweet whisper of cocoa and warmth in the quiet of your kitchen.

Ingredients

• 1/4 cup all-purpose flour, sifted
• 2 tablespoons granulated sugar
• 1 tablespoon unsweetened cocoa powder, Dutch-processed
• 1/8 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 3 tablespoons whole milk, at room temperature
• 1 tablespoon unsalted butter, melted and slightly cooled
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon semi-sweet chocolate chips

Instructions

1. In a 12-ounce microwave-safe mug, whisk together the sifted flour, granulated sugar, Dutch-processed cocoa powder, baking powder, and fine sea salt until no lumps remain.
2. Add the whole milk, melted unsalted butter, and pure vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
3. Fold in the semi-sweet chocolate chips evenly throughout the batter.
4. Microwave on high for 70 seconds, or until the cake has risen and the top appears set. Tip: For a gooier center, reduce microwaving time by 10 seconds.
5. Allow the mug cake to cool for 1 minute before serving. Tip: The cake will continue to cook slightly from residual heat, so patience ensures perfect texture.
6. Dust with powdered sugar or top with a scoop of vanilla bean ice cream for an indulgent finish. Tip: A sprinkle of flaky sea salt enhances the chocolate flavor.

Notably, this mug cake boasts a tender crumb with molten chocolate pockets, a delightful contrast to the crisp edges. Serve it alongside a drizzle of caramel or a dollop of whipped cream for a decadent twist.

Oatmeal Raisin Cookies

Perhaps there’s no simpler joy than the warmth of an oatmeal raisin cookie, its edges crisp and center chewy, evoking memories of afternoons spent in sunlit kitchens. This version, with its deep caramel notes and plump raisins, is a testament to the beauty of baking with intention.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins, plumped in warm water and drained

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and fine sea salt.
5. Slowly fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
6. Gently stir in the old-fashioned rolled oats and plumped raisins until evenly distributed throughout the dough.
7. Using a 1 1/2 tablespoon cookie scoop, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. For evenly baked cookies, rotate the baking sheets halfway through.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Vividly golden with a tender crumb, these oatmeal raisin cookies offer a delightful contrast of textures. Serve them slightly warm with a drizzle of honey or alongside a glass of cold milk for a truly comforting experience.

Carrot Cake

Under the soft glow of the kitchen light, the humble carrot cake emerges as a testament to the beauty of simplicity, its spiced aroma weaving through the air like a gentle reminder of home.

Ingredients

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup dark brown sugar, packed
• 1 cup clarified butter, melted and cooled
• 4 pasture-raised eggs, lightly beaten
• 3 cups finely grated carrots
• 1 cup chopped walnuts, toasted
• 1/2 cup raisins, plumped in warm water

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, tapping out excess flour.
2. In a large bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, blend the granulated sugar, dark brown sugar, and clarified butter until the mixture is smooth and creamy.
4. Gradually incorporate the lightly beaten eggs into the sugar mixture, ensuring each addition is fully blended before adding the next.
5. Fold the dry ingredients into the wet mixture in three batches, mixing just until the flour disappears to avoid overworking the batter.
6. Gently stir in the finely grated carrots, toasted walnuts, and plumped raisins until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pan.
9. Allow the cake to cool in the pan on a wire rack for 10 minutes before turning it out to cool completely.

Best enjoyed when the spices have mellowed into the crumb, this carrot cake offers a moist texture punctuated by the crunch of walnuts and the occasional burst of raisin. Serve it with a dollop of crème fraîche for a contrast that elevates the cake’s inherent warmth.

Mini Chocolate Donuts

Perhaps there’s no simpler joy than biting into a mini chocolate donut, its rich cocoa flavor melting seamlessly with the tender crumb, a small but profound pleasure on a quiet morning.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/4 cup cocoa powder, Dutch-processed
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1/2 cup whole milk, at room temperature
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips, for glaze
• 1 tbsp coconut oil, for glaze

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a mini donut pan with clarified butter.
2. In a large mixing bowl, whisk together the sifted flour, Dutch-processed cocoa powder, granulated sugar, baking powder, and fine sea salt until well combined.
3. Add the whole milk, lightly beaten pasture-raised egg, melted clarified butter, and pure vanilla extract to the dry ingredients. Stir until just combined; avoid overmixing to ensure tender donuts.
4. Transfer the batter to a piping bag or a zip-top bag with a corner snipped off, and pipe the batter into the prepared mini donut pan, filling each cavity two-thirds full.
5. Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. Tip: The donuts will spring back lightly when touched if done.
6. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. For the glaze, combine the dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth.
8. Dip the top of each cooled donut into the glaze, allowing any excess to drip off. Place on a wire rack until the glaze sets, about 15 minutes. Tip: For a decorative touch, sprinkle with cocoa nibs or sea salt before the glaze sets.

Finally, these mini chocolate donuts offer a delightful contrast between the crisp glaze and the soft, airy interior, making them perfect for pairing with a cup of cold brew coffee or as a sweet finish to a brunch spread.

Peach Cobbler

Golden afternoons call for desserts that whisper of summer’s bounty, and nothing quite captures the essence like a peach cobbler, with its tender fruit and buttery topping. It’s a dish that feels like a warm hug, perfect for those moments when you crave something sweet yet comforting.

Ingredients

• 4 cups ripe peaches, peeled and sliced
• 1 cup granulated sugar
• 1/4 cup clarified butter
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup whole milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with clarified butter.
2. In a medium bowl, combine the sliced peaches and 1/2 cup of granulated sugar, stirring gently to coat the peaches evenly.
3. Transfer the peach mixture to the prepared baking dish, spreading it out into an even layer.
4. In another bowl, whisk together the remaining 1/2 cup of sugar, flour, baking powder, and salt until well combined.
5. Add the milk and vanilla extract to the dry ingredients, stirring just until the batter is smooth and free of lumps.
6. Pour the batter evenly over the peaches, ensuring it covers them completely.
7. Bake in the preheated oven for 45 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cobbler to cool for at least 10 minutes before serving to let the juices thicken slightly.

As you take your first bite, notice how the peaches’ natural sweetness balances the crisp, golden crust. Serve it warm with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.

Snickerdoodle Cookies

Kneading the dough for Snickerdoodle Cookies feels like a quiet morning ritual, where the simplicity of sugar and spice comes together in a tender, cinnamon-kissed embrace. These cookies, with their soft centers and slightly crisp edges, carry the warmth of home in every bite.

Ingredients

• 2 3/4 cups all-purpose flour, sifted
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, cream of tartar, baking soda, and sea salt until well combined.
3. In a large bowl, cream the softened butter and 1 1/2 cups granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs and vanilla extract to the butter mixture, beating until fully incorporated.
5. Slowly fold the dry ingredients into the wet mixture, mixing just until the dough comes together. Overmixing can lead to tough cookies.
6. In a small bowl, mix the remaining 3 tablespoons granulated sugar with the ground cinnamon for the coating.
7. Shape the dough into 1-inch balls, then roll each in the cinnamon-sugar mixture until evenly coated.
8. Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just set but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

The cookies emerge with a delicate crackle, their interiors pillowy and rich with butter and vanilla. Serve them slightly warm, alongside a glass of cold milk, or stack them high for a comforting, sweet offering at your next gathering.

Lemon Bars

Dappled sunlight filters through the kitchen window as I ponder the simple joy of lemon bars, a dessert that marries the zest of life with the sweetness of memory. Their bright, tangy flavor and buttery crust speak of summer afternoons and the comfort of home.

Ingredients

• 1 cup unsalted butter, chilled and cubed
• 2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 4 pasture-raised eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 2/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp baking powder
• Pinch of sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. In a large bowl, combine 2 cups flour, confectioners’ sugar, and chilled butter cubes. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Press the mixture firmly into the prepared pan, ensuring an even layer. Bake for 20 minutes, or until the edges are lightly golden.
4. While the crust bakes, whisk together the eggs, granulated sugar, 1/4 cup flour, lemon juice, lemon zest, baking powder, and sea salt until smooth.
5. Pour the lemon mixture over the hot crust as soon as it comes out of the oven. Return to the oven and bake for an additional 25 minutes, or until the filling is set.
6. Cool completely on a wire rack, then refrigerate for at least 2 hours to firm up before cutting into squares.
7. Dust with additional confectioners’ sugar before serving for a touch of sweetness and elegance.

Velvety smooth with a vibrant citrus punch, these lemon bars offer a delightful contrast between the crisp, shortbread-like crust and the creamy, tangy filling. Serve them chilled, with a sprig of mint or a side of fresh berries, to elevate their refreshing allure.

Conclusion

Unleash the joy of baking with your little ones through these 18 fun and easy recipes designed just for kids! Whether it’s a rainy day or a special occasion, these delicious treats promise smiles and sweet memories. We’d love to hear which recipes became your family’s favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for others to discover!

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