Homemade Teething Biscuits

Tips and recipes for your baby's first cookie


Most new moms and dads can’t wait to offer their baby a teething biscuit. There’s just something magical about watching your little one gumming that first “cookie,” discovering that there’s more to life than just liquid and pureed foods.

Is Your Baby Ready?

But at what age can a parent offer their baby a teething cookie? “Teething biscuits probably should not be given to babies until they really can chew them,” says Sanna James Delmonico, a dietitian from Napa, California. She says that while most store-bought brands are crumbly enough that a 7-month-old baby could “gum” off a piece, this could be a choking hazard. 

Because every baby develops differently and is ready for new challenges at different times, the best advice is to discuss it with your pediatrician. “When she is ready for teething biscuits, make sure you are there and watching her to minimize the risk of choking,” says Delmonico.

Teething Biscuit Recipes

Here are some easy recipes for homemade teething biscuits to try on your baby once she is ready to use those gums and newly emerging teeth! 

Teether Cookies

2 cups milk 
1/2 cup lukewarm water 
1/2 cup butter 
2 egg yolks, beaten 
1 tablespoon salt 
8 cups (approximately) unbleached flour 
4 tablespoons sugar 
2 tablespoons active dry yeastWarm butter, milk, salt, and 2 tablespoons of the sugar over low heat. Remove from heat and cool to lukewarm. In a separate bowl, dissolve yeast and the other 2 tablespoons sugar in the lukewarm water. Cover yeast bowl and let set until bubbles appear on the surface. 

Combine milk and yeast mixtures and stir. Beat egg yolks, then add to mixture. Slowly add 3 cups of the flour. Mix dough well, then add the remaining flour 1 cup at a time to make a soft dough. If it gets too stiff, stop adding flour. Turn dough onto a floured board and knead until dough is smooth and elastic. 

Place in greased bowl, rolling dough so it is covered with grease. Cover bowl and let dough rise until double in size. Roll dough into small balls. Place balls on a greased baking sheet 2 inches apart. Let the dough rise until double in size. Bake at 375 degrees F for 10 to 15 minutes or until golden brown. Makes about 2 dozen. 

Wheat Teething Biscuits

1 cup whole-wheat flour 
1 cup wheat germ 
2/3 cup milk 
4 tablespoons margarine, melted and cooled 
1/2 teaspoon vanilla, optional 
1 tablespoon brown sugar 

Combine the milk, margarine, brown sugar, and vanilla. Add the wheat germ and then enough of the flour to make a dough. Knead until it becomes smooth, about 10 minutes. Form 1/2-inch- by 4-inch-long “sticks” and place on a lightly greased baking sheet. Bake at 350 degrees F for about 40 minutes or until they are brown and have a hard texture. 

Cereal Cookies

1 cup all-purpose flour 
1 cup dry infant cereal such as rice with bananas or oatmeal and apples 
3 tablespoons canola oil 
Cold water 

In a large bowl, combine the flour and baby cereal. Add the oil and cold water until you form a dough. Roll out on a floured surface and cut into shapes. Place on a cookie sheet and bake at 425 degrees F for 10 to 11 minutes or until lightly browned. Cool. 


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