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Baking With Kids? Create Tradition, Not Holiday Trauma

Felix, 10, shows off his Christmas cookie creation. Credit: Amy Halloran

Felix, 10, shows off his Christmas cookie creation. Credit: Amy Halloran

Holiday baking is a great way to get kids into the kitchen. If they don’t have a natural interest in cooking, they might have an unnatural interest in sprinkles, icing and silver dragées.

However, if you blithely attempt to make sugar cookies with a 3-year-old, thinking it will be a living tableau of family harmony, you may end up with something much less pleasing. The holidays are so loaded that it is really, really easy to NOT get those cozy memories you want to create.

Here are a few tips on making a baking session that might just fit the picture books.

1. Lower your expectations.

Whatever they are, dial them down. If you think matching aprons and carols on the stereo, and a batch of gingerbread men rolled to perfect thickness, think again. Visualize molasses-coated jeans and wildly rippled dough. Picture worst-case scenarios — broken mixing bowls and 2 cups of salt instead of sugar — and be happy when the disasters are minor.

This is crucial. If you want everything to be just-so, you are going to interfere with the experience the child will have. And you want that experience to be pleasant, not scripted to fit an ideal.

Being tender with the impulse to explore tools and materials you are introducing is more important than working toward the most tender sugar cookies. You can make those at nap time, if you must.

2. Suit your crew.

Bear in mind abilities and ages.

Before you start to bake, observe the child — yours or a favorite nephew or pseudo-niece — at a meal. How do they handle forks and spoons? Could they manage pouring the vanilla? Maybe they would do best just opening the sticks of butter and turning on the mixer. Because many cookies require refrigeration, making the dough ahead of time can skirt a lot of trouble.

Don’t set the bar too high, but don’t set it too low, either. That 10-year-old could be incredibly well skilled and training for junior chef Olympics. If that is the kind of kid you will have in the kitchen, do a lot of talking before you get there.

3. Involve everyone as much as possible.

Inclusive planning can be scaled to fit. A 4-year-old should see you take the splattered index card from the inside flap of the “Betty Crocker Cookbook” and hear how you used to bake king-sized gingersnaps every single Christmas. The 5-year-old might want the story in more detail. A 6- or 7-year-old you’ve baked with before might want to plan which kind of cookie to bake at which session.

The fancy-pants chef-to-be is fully capable of planning everything with you, from recipes to shopping, and decorating storage containers. However, be aware that kitchen dreams can overshoot the limits of time and experience. Maybe don’t make sea foam candy together unless one of you is well versed in working with sugar.

Felix, 10, demonstrates rolling out dough. Credit: Amy Halloran

Felix, 10, rolls out dough for Christmas cookies. Credit: Amy Halloran

Ditto on marshmallows and nut brittles, or any other new territory, unless the two of you have a good kitchen rapport, and are good at talking through recipes and solving crises.

Keep the afternoon manageable, especially if you are working with a group of kids. Leave room for tasting the products with a cup of cocoa. You don’t have to make fudge and gingerbread men the same day.

4. Invite another family.

The best way to conquer your own crazy expectations and/or buffer dynamics between you and your kids might be to make a crowd. This will call for you completely surrendering to the crowd, of course, and that is a good thing.

There is a lot of pressure to make holidays all about the nuclear family. Creating a nontraditional scenario might seem sacrosanct, but it could also be the trick you need to trick yourself out of wanting to stage a Tremendously Wonderful Time Baking, which is sure to end in tears.

5. Remember your own holiday times in the kitchen. (And maybe forget them.)

Each holiday recipe is probably linked to some moment in your life. I remember the year I discovered Edith’s Sugar Cookies in a cookbook I took from the library. The year,  in my 20s, I learned how to make Viennese Crescents from my boyfriend’s mom.

Stepping into those memories is a beautiful trap. I think I can time travel, or that the cookies will carry me. Repetition seems to be the magic maker. However, if I really think about what I loved about those times, it was exploration, rather than repetition, that seared them into my brain and heart.

When I bake with my kids, I try to remember that exploration is a key wonder to cultivate. Good cookies are great, but curious cooks are in short order. Make me some more of those.

Top photo: Felix, 10, shows off his Christmas cookie. Credit: Amy Halloran



Zester Daily contributor Amy Halloran writes about food and agriculture. An avid baker, particularly of pancakes, her love of flour led to her book, "The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf." See more of her work at amyhalloran.net

1 COMMENT
  • katherine leiner 12·10·13

    Sublime article, loved it. Although I tried very hard to do this with my children, I now have a second chance to do it with my grandchildren. Lucky them!!!

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