King Arthur Junior Baking Contest

Contest rules and regulations

Buttery Snickerdoodles

Junior Baking Information Sheet (PDF)

Open to children 8 to 16 years of age as of June 1, 2023. One entry per exhibitor.


  • 8 tablespoons unsalted butter*, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups King Arthur Unbleached Bread Flour OR King Arthur Unbleached All-Purpose Flour
  • If you use salted butter, decreate the salt to 1/4 teaspoon


  • Exhibitor must bring empty King Arthur Flour Bag or the UPC label from bag.
  • The only requirements are that you follow the recipe using King Arthur Flour and make these cookies from scratch.



  • Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment paper.

To Make the Cookies:

  • Beat together the butter and sugar until smooth.
  • Add the egg, beating until smooth.
  • Beat in the vanilla, salt, and baking powder.
  • Add the flour, mixing until totally incorporated.

To Make the Coating:

  • Shake together the sugar and cinnamon in a
    medium-sized zip top plastic bag.
  • Drop small (1” diameter) balls of dough into the bag; a teaspoon
    cookie scoop works well here. Roll/toss the cookies in the
    cinnamon-sugar until they’re completely coated.
  • Space the cookies at least 1 1/2” apart on the prepared baking sheets.
    Use a flat-bottom glass to flatten them to about 3/8” think; they’ll be
    about 1 1/2” in diameter.
  • Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for
    crunchier cookies). Remove them from the over, and cool them on the
    pan until they’re firm enough to transfer to a rack to cool completely.

Judging Criteria

Overall Appearance 25 points
Following Directions 10 points
Texture 15 points
Aroma 10 points
Flavor 40 points
Total 100 points


First Place $10.00
Second Place $600
Third Place $4.00