There’s something magical about a kitchen that smells of cinnamon and melted chocolate while fairy lights blink at the window. Christmas baking with kids isn’t just about treats - it’s about tiny rituals and cheerful messes that turn into memories. Below you’ll find a relaxed, practical guide to festive baking with little helpers, with four family friendly recipes and the kit that actually makes the whole thing easier. Pair your favourites with our Christmas cooking and baking collection and you’re set for a cosy afternoon.
Why bake with kids at Christmas?
Baking gives children a simple way to measure, mix and marvel at the science of heat turning gooey batter into cake. It slows the afternoon, keeps everyone busy and ends with something you can gift to neighbours or nibble with hot chocolate. The trick is to pick recipes that are sturdy, forgiving and big on decoration - that way, creativity does the heavy lifting and precision can relax a little.
The kit that makes it simple
Here’s the thing - the right tools keep joy high and washing-up low. Think mixing bowls that don’t skitter about when whisking, non-stick baking trays that release biscuits without a fight, and silicone spatulas that scrape every last swirl from the bowl. Add festive cookie cutters, a rolling pin sized for smaller hands, cooling racks, cupcake cases and an icing set for confident snowman noses and gingerbread smiles. Airtight storage tins keep bakes fresh for gifting, and look tidy on the counter too. You’ll find the lot in our Christmas cooking and baking collection.
Recipe 1 - Chocolate Reindeer Cookies
Makes: 18 to 20 cookies | Bake: 10 to 12 minutes at 180 C conventional or 160 C fan
Ingredients
- 125 g unsalted butter, softened
- 150 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 180 g plain flour
- 40 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- Pinch of salt
- 100 g chocolate chips
Decoration
- Mini pretzels for antlers
- Red sweets for noses
- Candy eyes or white chocolate chips plus a dot of melted chocolate
Method
Cream butter and sugar until fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, cocoa, baking powder, bicarb and salt. Stir dry ingredients into the butter mixture, then fold through chocolate chips. Chill the dough for 20 minutes for neater edges.
Roll walnut sized balls, space on a lined baking tray and flatten slightly. Bake until set at the edges but soft in the middle. Cool for 5 minutes on the tray, then move to a cooling rack. While still slightly warm, press in pretzel antlers, eyes and a red nose. Let everything set before storing in an airtight tin.
Recipe 2 - Gingerbread Friends
Makes: 20 to 24 biscuits | Bake: 10 minutes at 180 C conventional or 160 C fan
Ingredients
- 350 g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125 g unsalted butter
- 175 g light soft brown sugar
- 4 tbsp golden syrup
- 1 medium egg
Decoration
- Icing sugar mixed with a splash of water for piping
- Coloured icing pens, sprinkles and small sweets
Method
Gently melt butter, sugar and golden syrup in a pan. Cool for 5 minutes. In a bowl, whisk flour, bicarb and spices. Pour in the syrup mixture and the egg, then mix to a dough. If sticky, add a little more flour. Chill for 30 minutes for clean shapes.
Roll the dough on a lightly floured surface to the thickness of a £1 coin. Cut out people, stars and trees, re-rolling scraps as needed. Transfer to lined trays and chill the shapes for 10 minutes to help them hold. Bake until lightly browned. Cool completely on racks, then decorate with icing and sprinkles. Let the icing firm up before packing into tins.
Recipe 3 - Snowman Cupcakes
Makes: 12 cupcakes | Bake: 18 to 20 minutes at 180 C conventional or 160 C fan
Cupcake ingredients
- 125 g unsalted butter, softened
- 125 g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 125 g self-raising flour
- 2 tbsp milk
- 60 g white chocolate, melted and cooled slightly (optional filling)
Buttercream
- 150 g unsalted butter, softened
- 300 g icing sugar
- 1 to 2 tbsp milk
Decoration
- 12 large marshmallows and a handful of mini marshmallows
- Chocolate chips or raisins for eyes and buttons
- Orange sweets or fondant for noses
- Liquorice laces or writing icing for smiles
Method
Line a muffin tray with cases. Beat butter and sugar until pale. Add eggs and vanilla, then fold in flour and milk. Divide between cases and bake until risen and springy. Cool on a rack. If using the filling, core a small hole in each cake, spoon in white chocolate and replace the plug.
For buttercream, beat butter until creamy. Add icing sugar in two goes, beating well, then loosen with milk until smooth. Pipe or spoon snowy swirls. Stack a large marshmallow on top for the body and add mini marshmallow ear muffs if you fancy. Finish with eyes, a smile and a bright nose. Kids love this part - it is edible arts and crafts.
Recipe 4 - Hanging Cookie Ornaments
Makes: 18 to 22 ornaments | Bake: 10 to 12 minutes at 180 C conventional or 160 C fan
Ingredients
- 250 g plain flour
- 125 g cold unsalted butter, cubed
- 100 g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- Pinch of salt
Decoration
- Royal icing or fondant
- Edible glitter, sprinkles and ribbon
Method
Rub flour, salt and butter together to fine crumbs. Stir in sugar. Beat egg with vanilla, then bring the mixture together to a smooth dough. Flatten, wrap and chill for 30 minutes. Roll to a £1 coin thickness and cut your shapes. Use a straw to punch a neat hanging hole near the top. Chill cut shapes for 10 minutes.
Bake until just coloured at the edges. Cool on racks. Decorate once cold. Thread with ribbon only when icing is fully dry, then hang on the tree. It is craft and baking in one go - and yes, they look charming on a plate too.
Little helpers - safer, calmer, happier
Assign jobs by age and confidence to keep things calm. Small children can pour pre-measured ingredients, stir slowly and press cutters into dough. Older kids can crack eggs, control the whisk and manage timers. Keep a damp cloth and a spare tea towel nearby, because flour has a mind of its own. Cooling racks reduce waiting because bakes set faster. Aprons and a silicone mat protect sleeves and surfaces, and a light sprinkle of flour under dough prevents stickiness without turning the kitchen into a snow globe. Adults should supervise hot trays and sharp tools.
Gift worthy finishing touches
Presentation matters when a biscuit becomes a present for Grandma. Let the bakes fully cool, then pack them in festive tins or clip-top jars with a handwritten label. Add a short ingredient list for friends with allergies. If you are posting, choose anything sturdy - gingerbread, shortbread or those cookie ornaments - and cushion with tissue paper. A neat ribbon wins hearts before the box is even opened.
FAQ - quick answers for stress free Christmas baking with kids
► What’s the easiest bake to start with for toddlers?
Shortbread or simple sugar cookies are wonderfully forgiving. The dough comes together quickly, tolerates enthusiastic handling and holds shapes well. Use sturdy cutters, bake until lightly golden and let little hands go wild with icing pens and sprinkles.
► How do I stop biscuits spreading or losing their shape?
Chilled dough holds its edges. After cutting shapes, rest them on a baking tray in the fridge for 10 to 15 minutes before baking. Use a quality non-stick tray and line with baking paper for clean lifts and crisp outlines.
► What’s the best way to make cupcakes look neat without fancy skills?
A basic piping bag with a round nozzle is your friend. One steady swirl, then add marshmallows, chocolate drops or sugared decorations. Keep cupcakes on a cooling rack until completely cold so the buttercream sits smooth rather than slipping.
► Can we bake ahead for school fairs and parties?
Absolutely. Gingerbread and shortbread keep well for several days in airtight tins, and undecorated cookies freeze beautifully. Bake, cool, freeze flat, then thaw at room temperature and decorate the morning you need them.
► Any tips for less mess without less fun?
Set up stations. Measuring at one end, mixing in the middle, decorating near the sink. Silicone mats catch the chaos and wipe clean in seconds. Keep a bowl for rubbish on the counter so wrappers and offcuts do not wander.
A final stir - then pass the sprinkles
Christmas baking with kids does not need to be perfect. It needs to be shared. Pick one recipe from the four above, gather your bits from our Christmas cooking and baking collection and let the afternoon find its own rhythm. Songs on, oven warm, aprons on - and yes, one extra biscuit for the baker.
We would love to see what you create. Share your masterpieces on Instagram, tag @rinkithome and use #rinkithome so we can cheer you on and share our favourites with the community.
