Cottage mice cookie: Simple baking recipe for kids

simple baking recipe for kids

These cute no-bake critters – a cross between cookie and candy – are much more enjoyable than dealing with the real thing. If you have young helpers, put them to work shaping and coating the mice and adding the details. This simple baking recipe for kids is perfect for the holidays.

  • 2 eggs, lightly beaten
  • 1 cup packed brown sugar (250 ml)
  • 1 1/2 cups chopped pitted dates (375 ml)
  • 11/4 cups crisp rice cereal (300 ml)
  • 1/2 cup desiccated coconut (see Tips, below) (125 ml)
  • 1/2 cup chopped candied cherries (125 ml)
  • 1/2 cup chopped almonds (125 ml)
  • 1 tsp vanilla (5 ml)
  • 2/3 cup desiccated coconut (see Tip, below) (150 ml)

For decoration:
Fast: slivered almonds
Fancy: licorice whips, sliced almonds, and small round candies

  1. In a large greased frying pan, mix eggs, brown sugar, and dates. Cook over medium heat, stirring often until thick (8–10 minutes). Remove from heat.
  2. Stir in cereal, 1/2 cup (125 ml) coconut, cherries, chopped almonds, and vanilla. Chill about 30 minutes, until mixture is easy to shape.
  3. Form into 1″ (2.5 cm) balls. Pinch one end of each ball to make the nose of the mouse. Roll in coconut.
  4. Decorate the mice:
    Fast: Press slivered almond into the rounded end of each mouse for a tail.
    Fancy: Make a hole with a skewer at the rounded end of each mouse and insert a piece of licorice whip for the tail, squeezing mixture lightly around licorice to hold it in place. At the other end, insert 2 sliced almonds for ears and small round candies for eyes.
  5. Store mice in an airtight container in a cool place. (They will keep for at least a month.) Makes about 40.


  • Butter or lightly oil your hands to keep the mixture from sticking as you shape the mice.
  • You can use either sweetened or unsweetened coconut; the “fine” or “medium” consistency gives the best look.

While we’re on the topic of holiday desserts, why not try this Cinnamon Streusel Coffee Cake recipe?

This simple baking recipe for kids first appeared in the Winter 2005/2006 issue.

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