Sugarbread Cookies

Sugarbread Cookies by Cakewalker


I believe it’s important to engage kids in the kitchen: To get their hands working, minds thinking and conversations flowing. It helps them to see that a hot meal doesn’t magically appear on the table. It opens their eyes to planning, budgeting and improvisation. Most importantly, teaching kids kitchen work forms bonds that are reinforced with life skills—skills steeped in the memory of quality family time.

My children are of the age to explore the inner workings of the kitchen. At this point they are still a tad young for handling knives and heat, but when the time comes, those tasks will get underway with appropriate supervision.

To start, we decided baking was a good jumping off point. Baking— with its precision, science and mathematics, forces good habits to develop out of the gate because a minor slip-up can make or break a successful outcome. The discipline of baking also reinforces reading skill and comprehension.

Just as it is important to nurture a foundation in kitchen exploration, remember to let kids be kids; imperfection is a part of the deal initially, as are failures. Because one day your James Beard award-winning chef will remember you gave them room to fail and room to grow.

Now let’s get baking!


Fundamentals: Baking with Kids

Madison & Devin

Meet Madison & Devin


My babies, Devin and Madison. Today the kitchen is theirs. They are presenting their favorite cookie recipe. It’s a sugar cookie that thinks it is shortbread, or it’s a shortbread that tastes like a sugar cookie. Madison came up with the sugarbread name. Clever girl.


Measuring flour


One cup of flour by weight

One cup of flour by weight equals 5 ounces

Here they show two methods to measure flour: Spoon fill and level (volume), and measure by weight. The latter is more accurate for consistent results every time, but it’s important to know both.


Creaming, mixing and scraping

Creaming the butter and sugar, adding vanilla, salt and cream then scraping the bowl.


Adding the dry ingredients

Adding the flour to the mixer bowl. Teamwork makes this step easy.


Starting the mixer and waiting

Start the mixer with a few quick on and off flips of the switch. This way the flour won’t fly out all over. Then when the flour begins to mix in, let it run just until the dough comes together then stop.


Turn the dough out onto a floured work surface

Turn the dough out onto a floured work surface and shape into a ball. Divide the ball in half, flatten each into a round disk. Wrap in plastic and refrigerate for at least 30 minutes.


Cutting the dough

When the dough is chilled, roll one disc out at a time to a 1/8th or 1/4-inch thickness. Cut out the cookies with a cutter of your choice. Re-roll and cut the scraps. Place the cookies on a parchment lined sheet pan. To attain the crisp edges, chill the pans with cookies for 15 minutes.


Kids love sprinkles

Now fetch the sprinkles and get this party started! The adult is standing by with a preheated oven.


Cookies just out of the oven

Cookies just out of the oven…it won’t be long.


Watch the video of Devin & Madison in action!



Sugarbread Easter Cookies by Cakewalker Kids


Prep Time: 1 hour

Cook Time: 18 minutes

Total Time: 1 hour, 18 minutes

Yield: Approximately 36 cookies

Serving Size: 1 cookie


Baking with kids is a rewarding experience and this easy recipe is geared for tasty success!

The Sugarbread Cookie is much like a sugar cookie with shortbread attributes. It's buttery and crispy like a classic shortbread, but doesn't spread like some sugar cookie recipes which lose their shape.

Let the kids in on this're sure to find quality family time. Happy baking!


  • 1 cup (2 sticks) salted butter, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 ½ teaspoons pure vanilla extract
  • 6 tablespoons heavy cream
  • 3 ½ cups sifted all-purpose flour
  • ¼ teaspoon salt


    Preheat oven to 350°F.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until combined.
  • Beat in the salt, vanilla and heavy cream. Add the flour; mix on low speed until the dough comes together.
  • Turn the dough out onto a floured work surface and shape into a ball. Cut the ball evenly in half; flatten each half into a round disc. Wrap each disc in plastic and chill in the refrigerator for at least 30 minutes.
  • Roll the dough on a floured surface to a 1/8th or 1/4-inch thickness, depending upon how thick you like your cookies. Cut cookies with a desired cutter. Place the cut cookies on a sheet pan lined with parchment paper. Chill in the refrigerator until ready to bake.
  • Bake for 18-20 minutes, until the edges begin to brown. Thicker cookies will bake the longer duration.Cool the cookies on a wire rack to room temperature. Store the cookies in an airtight container.


For added sweet sparkle, sprinkle sugar on the cookies just before baking. These cookies are ideal for decorating with flooded royal icing.

Cakewalker - Sugarbread Cookies


  1. Brooks, what adorable children. How wonderful that you can all share the kitchen/baking experience together as a family. I did that with my son, and he grew up to be a chef!

    • Brooks Walker says

      Thank you Sheryl, the children are a constant source of joy. I love that your son became a chef. The two of you must be a double threat in the kitchen!

  2. Devin and Madison are the perfect picture of teamwork! I’m not sure my brother and I could have done that without fighting (he’s 18 months younger, and a brat (just kidding))!
    What a great way to spend quality time together- creating delicious baked goods and heart-warming memories!

    • Brooks Walker says

      Thank you Heather. This particular day in the kitchen was congenial, however true to siblings it’s not always that way. My kids have a terrific bond and I couldn’t be more proud. I’m delighted you stopped by.

  3. You are such a fun dad, Brooks! My kiddos just wanted to eat, not bake! You’re making such wonderful memories!!!

  4. Such a fun hangout, Brooks! Hey to Dev and Madison from me!

    • Brooks Walker says

      Always a pleasure to have your company Jenni. I’ll be sure to say hello to the children, you have a couple of fans in them!

  5. Great post, Brooks! This shows how easy it is to get children involved in the kitchen. Mine knew how to measure and mix from an early age too and we had such fun together cooking and baking. If you are having fun, they will have fun! What beautiful cookies they’ve made!

    P.S. Mine were also put in charge of chopping and mincing from just three years old because I bought a mezzaluna and, as long as both hands are on the handles, no one can cut herself. They loved it!

    • Brooks Walker says

      Thank you so much, Stacy—it’s great to have you here. You’re right, get them started in the kitchen and let the fun prevail!

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