Baking with Kids Recipes

There is no doubt about it kids love to bake more than anything else. Chances are you might have started yourself cooking in the kitchen by making cookies or cake, right?! Here are some baking ideas for kids.


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Baking Recipes

Cookie Recipes
Zucchini bread
Banana Bread
Basic Bread Dough
Carrot Pineapple Breadbaking
French Baguettes
Herb Garlic Bread
Lemon Bread
Lemon Raspberry Bread
Marbled Bread
Monkey Bread
Muffin Recipes
Peach Cobbler
Peach Crisp
Pumpkin Bread
Pumpkin Bars 
Pineapple Cherry Dessert
Pineapple Upside Down Cake
Homemade Pizza
Bubble Pizza
Homemade Corn Dogs
Granola Bars
Apple Crisp
Chocolate cake
Cookie Pizza
Cream filled cupcakes
Angel Food Cake
Homemade Granola
Pie Recipes
Strawberry Shortcake
Cream Puffs
Strawberry Cake
Rainbow Pancakes
Scones or biscuits
Irish Soda Bread
Chocolate Chip Scones

Biscuit Sticks

Cinnamon Roll Biscuit Sticks

Similar to the recipe above in the video but a sweet version.
Ingredients: sweet biscuits
  • 2 Cups flour
  • 1 T. sugar
  • 1/4 tsp. salt
  • 2/3 Cup milk
  • 3 tsp. baking powder
  • 1/2 tsp. cream of tartar
  • 1/2 Cup shortening
  • 1 tsp. cinnamon
  • 1/2 or less ready made icing
Blend together your dry ingredients, flour, sugar, salt, baking powder and cream or tartar. Stir in shortening and mix until crumbly. Pour milk slowly into your mixture and stir until forms a ball.

Place dough on a greased or Silpat lined cookie sheet. Pat dough down into a rectangle. Cut into sticks and bake at 450 degrees for 10-15 minutes until golden brown. Drizzle icing over the top while they are hot and let cool.

Try these Food Trivia Worksheets
bread triviagrain trivia

Lemon Raspberry Bread

Ingredients:lemon bread
  • ½ c. unsalted butter, room temperature
  • 1 c. granulated sugar + 2 T. for sprinkling
  • 2 t. vanilla extract
  • 1/3 c. unsweetened applesauce
  • 3 T. fresh lemon juice
  • 1 T. fresh lemon zest
  • 3 large eggs, room temperature
  • 2 c. all-purpose flour
  • ½ t. baking soda
  • 1/8 t. salt
  • 1 pint fresh raspberries, rinsed and patted dry
Optional Lemon Glaze:
  • ¼ c. powdered sugar
  • 2-3 T. fresh lemon juice
  • ½ T. fresh lemon zest
1. Place top oven rack in the center position and pre-heat oven to 350°F. Line a standard 8½” loaf pan with parchment paper cut to size with the longer edges hanging over the sides. Set aside.
2. Cream the butter and one cup sugar together with a hand or stand mixer in a large mixing bowl. Add the vanilla extract, applesauce, lemon juice, and lemon zest and mix until thoroughly combined.
3. Add the eggs, one at a time, and beat until incorporated into the mixture.
4. Combine the flour, baking soda, and salt in a large bowl and stir to combine. Gradually add the flour mixture to the wet ingredients a little at a time until incorporated into the batter. Use a plastic spatula to scrape the sides of the bowl while mixing.
5. Once the wet and dry ingredients are just blended, carefully fold the raspberries into the batter with a plastic spatula. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the remaining granulated sugar evenly across the top.
6. Place the loaf pan into the pre-heated oven and bake for 40-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (Check after 40 minutes and adjust final cook time accordingly).
7. Remove from oven and carefully lift the parchment paper to transfer the loaf to a wire rack to cool completely.
8. If using, prepare the lemon glaze by combining the powdered sugar, two tablespoons lemon juice, and the lemon zest together in a small bowl. Add additional lemon juice, if desired, to adjust the consistency. Set aside.
9. Once cooled, drizzle the lemon glaze, if using, on top right before serving. Enjoy!

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