Just imagine how loud and chaotic your house will be when one football team of grade schooler will take over. You will be feeding a team of hungry and thirsty quarterbacks’ little tummy. There are a thousand ideas on how to theme-up your kid’s birthday party with his favorite sport. Loads of football themed cupcakes and cookies, so easy and simple with ingredients just within your reach.
Here are some delicious recipe I would like to share with you. A birthday party theme that correlates with your child’s favorite sport; a healthy snack of sporty cookies, as you can call it a Top 5 Cinnamon Cookies Recipe for Kids Party. The main ingredient is cinnamon of course,known to be overloading with essential component to ward off diseases just like chocolates in Some Incredible Fluffy Chocolate Snacks.
As you can still remember the faces of those kids during your neighbor’s recent birthday party. At the back of your mind you can still hear the whooshes and wows of those kids when they took a bite of the foods to serve on the buffet table. Complete with alluring presentation and delicious taste! This is how you get kids – big or small – to eat their snacks! Now you can just imagine how these little athletes’ reaction will be this weekend in their overnight stay for your child’s birthday party, it will be a pajama party filled with an extravaganza of cinnamon goodies.
Please check on the album below, you may follow the simple steps to make your weekend party so easy, stress-free, and healthy. More importantly, this will enable you to have fun with the kids too.
Top 5 Cinnamon Cookies Recipe for Kids Party
⅛ teaspoon salt
1 teaspoon vanilla
1 ½ cups all-purpose flour
½ cup packed brown sugar
½ teaspoon ground cinnamon
24 (about) whole blanched almonds
½ cup butter or margarine — softened
Decorating Glaze — (recipe)
½ cup powdered sugar
1 ½ teaspoons water (1 ½ to 3 teaspoons)
▪ Heat oven to 350°. Beat brown sugar, butter and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cinnamon and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk.) Shape dough by scant tablespoonful around almonds to form football shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Place Decorating Glaze in decorating bag with #3 writing tip. Pipe glaze on cookies to resemble football laces.
▪ Mix powdered sugar and water just enough to make a paste that can be piped from decorating bag.
1 cup sugar
½ teaspoon salt
2 teaspoons vanilla
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ cup butter or margarine — softened
▪ Heat oven to 375o. Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Divide dough in half. Stir cinnamon into one half. Shape 1 level teaspoonful each, plain and cinnamon dough, into 3-inch rope. Place ropes side by side; twist gently. Repeat with remaining dough. Place twists about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until very light brown. Remove from cookie sheet to wire rack.
Cinnamon Swirl Football Cookies
Pinch of salt
¼ cup sugar
3 tablespoons butter melted
1 tablespoon ground cinnamon
Pillsbury tub cream cheese frosting
1 refrigerated pie crust thawed (or homemade)
- Preheat oven to 350°F. Line cookie sheet with parchment paper or silicone mat.
- Roll out pie crust. In a small bowl, combine the melted butter, sugar, cinnamon and salt. Brush evenly over the pie crust.
- Gently roll up the pie crust in a log. Cut 1-inch cookie rolls with a sharp knife.
- Flatten each roll, cut side up, to about 1/4-inch thick. Use a small football-shaped cookie cutter or a knife to shape into individual footballs. Place 2 inches apart on prepared cookie sheet.
- Bake for 10-12 minutes, or until just golden. Do not overcook.
- Remove from oven and let cool completely before icing.
Cinnamon Sugar Bread Crust Treats
1 tsp cinnamon
5 tablespoon sugar (separate 1 tablespoon)
60 g / 2 oz / 2 tablespoon butter, melted
6 cups bread crusts (enough to spread out over 2 baking trays), preferably stale
- Preheat oven to 180C/350F.
- Cut crusts into 3cm/1.5″ pieces.
- Place bread crusts in a large bowl. Drizzle over butter, tossing the bread crusts as you go (with your other hand) to evenly distribute as best as possible.
- Sprinkle over 4 tablespoon of sugar and cinnamon, and toss through.
- Spread out over 2 baking trays.
- Bake for 5 to 8 minutes until golden brown and crunchy (check the ones in the middle of the tray). The tray on the top shelf will be ready first. The bottom tray will take a couple of minutes longer.
- While hot, sprinkle over the remaining 1tablespoonof sugar (1/2tablespoonover each tray). This is mainly for appearance purpose.
Stale bread works well than fresh because it doesn’t soak up the butter as much, which means it gets distributed better.
This can also be made with leftover bread. Just cut them into sticks around the same size as the bread crusts.
CHRISTMAS CINNAMON BISCUITS
85g golden syrup
3 tsp ground ginger
1 egg lightly beaten
1 tsp ground cinnamon
1 tsp bicarbonate of soda
175g dark muscovado sugar
350g plain flour, plus extra for dusting
Edible silver balls
100g white chocolate
- Heat the sugar, golden syrup and butter until melted. Mix the spices and flour in a large bowl. Dissolve the bicarbonate of soda in 1 tsp cold water. Make a well in the centre of the dry ingredients, add the melted sugar mix, egg and bicarbonate of soda. Mix well. At this stage the mix will be soft but will firm up on cooling.
- Cover the surface of the biscuit mix with cling film and leave to cool, then put in the fridge for at least 1 hr to become firm enough to roll out.
- Heat oven to 190C/170C fan/gas 5. Turn the dough out onto a lightly floured surface and knead briefly. (At this stage the dough can be put into a food bag and kept in the fridge for up to a week.) Cut the dough in half. Thinly roll out one half on a lightly floured surface. Cut into shapes with cutters, such as gifts, trees and hearts, then transfer to baking sheets, leaving a little room for them to spread. If you plan to hang the biscuits up, make a small hole in the top of each one using a skewer. Repeat with remaining dough.
- Bake for 12-15 mins until they darken slightly. If the holes you have made have closed up, remake them while the biscuits are warm and soft using a skewer. Cool for a few mins on the baking sheets, then transfer to a wire rack to cool and harden up completely.
- Break up the chocolate and melt in the microwave on Medium for 1-2 mins, or in a small heatproof bowl over simmering water. Drizzle the chocolate over the biscuits, or pipe on shapes or names, then stick a few silver balls into the chocolate. If hung up on the tree, the biscuits will be edible for about a week, but will last a lot longer as decorations.