What: The easiest kid-friendly and not too sweet biscuits out there –
Cinnamon Arrowroot Cookies!
Why: Arrowroot Cookies are a classic for kids. Arrowroot Flour always catches my eye in the health food store, and so I’ve always been curious about it. Given this, it only made sense that I should try and recreate a childhood favorite. Turns out Arrowroot itself is pretty interesting. A starch derived from tropical plants, Arrowroot Flour is known for being easily digestible and the plant itself was prized in ancient Central American cultures.
Once I got my hands on a super simple recipe from another blogger, I was pleased both by how fast the easy dough came together, the equally quick bake time and of course the results. The original recipe from Someone’s In The Kitchen Blog appears below with my only change, the addition of a 1/2 teaspoon of Cinnamon, a favorite spice in our house, and the fact that I used light brown sugar instead of dark. Either would work.
Kids and adults of all ages will enjoy these simple, homey treats, and you will love the cost savings as compared to other kid’s crackers.
How: Make them super basic as we did, or you could get creative and cut the dough into letter shapes, stamp it, decorate with a fork as I did, or even engage your kids in the effort.
Simple Cinnamon Arrowroot Cookies
Lightly Adapted from Someone’s In The Kitchen
Yields 25-30 Cookies
1/4 cup butter brought to room temperature
1/3 cup light brown sugar
1 teaspoon vanilla
1/2 cup arrowroot flour
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/2 teaspoon Cinnamon (optional)
Preheat oven to 350.
In a KitchenAid or using a hand blender, combine butter and brown sugar together until creamy
Add vanilla and egg and beat well.
Sift together flours, baking powder, salt and cinnamon if using.
Combing dry ingredients with egg mixture and mix until incorporated.
Turn dough out onto a lightly floured surface and roll into about ¼ inch thickness.
Cut into desired shapes and put cookies on a parchment lined cookie sheet, not too far apart as they will not spread out when baking.
Bake for about 10 minutes or until lightly browned.
Cool on rack.