Cooking Class: Cookie Making with Little Chefs


Sat, May 10th at 7:00PM


Sun, May 11th at 12:00PM


Sun, May 11th at 12:00PM


Sun, May 11th at 5:00PM
Your budding gourmets are in for a real treat in this in-person cooking class with Chef Crys. They'll explore the secrets of preparing their own delicious cookie creations entirely from scratch! Their lesson begins with a rolled sugar cookie dough made with unsalted butter, flour and cane sugar. Then, little chefs roll and bake their cookies before preparing marshmallow fondant to frost them. They'll also create a cookies and cream rolled cookie featuring Oreos.
Children must be accompanied by an adult for this class; adults are required to purchase tickets in addition to kids.
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Rolled Sugar Cookie
With unsalted butter, non-bleached all-purpose flour and cane sugar
Marshmallow Fondant
With powdered sugar and vegetable shortening
Cookies and Cream Rolled Cookie
With Oreos, unsalted butter and non-bleached all-purpose flour
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 20
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsKids, Group, Beginner, Baking, Cookie Decorating
Reviews Guests Left For Other Experiences

Ivan
03 Sep 2023
My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it

Sheila
05 Aug 2023
It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.

Andrew
30 Jul 2023
Awesome class! Super engaging, fun, and educational. Not to mention great pizza
Meet your chef
Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of organic cooking and transitional eating, priming her teaching skills for leading cooking classes.
