Annual Christmas Cookie Exchange Party - Snowglobe Cookies

So I recently went to my annual cookie party, this time I made snowglobe cookies. This was definitely something different for me, never tried to do anything other than regular decorating. I used my normal cookie recipe and my normal frosting recipe. I used a snowglobe cutter to cut all the cookies.

I then took a smaller circle cutter and cut out the center of the "glass" part of the globes. I had bought some clear mints with red and green stripes from the store, so I hammered them into small pieces in a baggie  (I'm sure a food processor would have been amazing for this lol). I then spooned in enough mint pieces to fill the hole on each cookie after I had them on the baking sheets. 

Then I just went ahead and baked the cookies - as they baked the mints melted down into a smooth flat goo. Once they were done baking, I pulled them out and sprinkled some sugar on the bottom bit of the mint, and also added a couple small snowflake sprinkles as well (They just kind of sunk into the mint pretty easily). Then I just let everything set until cooled. (The mint pieces kept their red and green bit and it made a swirl of color.. if you could find plain clear mints they would just look more like glass)

Here's a photo of the mint part held up to the light.

I then outlined the cookie in medium blue piping, and flooded it with light blue. I let that dry overnight, then I tried out some edible glitter I had ordered in the past. (I actually ordered it from a lady on a cookie Facebook group- though most online shops do sell them, just be careful to get the food safe ones - some actually try to pass regular non-edible glitter off as food grade) The glitter I had read to mix with vodka... so I actually just poured a little into a shot glass of vodka and then used a small brush to paint it on the base of the snowglobe. (The vodka actually coats the icing and then the glitter spreads across the surface pretty easily) Once the vodka had dried off (it doesn't effect the icing), I used white icing to attach a couple snowflake sprinkles to the base, and then added small borders around the inside and outside of the snowglobe.

I ended up making 32 of these for the party, and they went over really well! Everyone said that the mint actually made it even better with the added flavor.

Next time when I give myself more time to plan ahead, I think it would be fun to either make a stained glass cookie or else some type of window with the mints.

Gingerbread Cookies!

So every year here in town we have our annual festival. It's a pretty big deal, but mostly because of the FOOD! LOL A lot of us townies have been every year so we go for our constant food tent staples. One of the best things I try to snag every year is the gingerbread cookies put on by the local Women's Club. Now these ladies know how to do cookies, so well that they sell out the first day almost every year and they now have been selling them by the dozens the past couple years. 

So if you manage to get ahold of some of these cookies each year, you lucked out!

I have faced the bitter disappointment of missing out on them a couple times, so I asked around if anyone knew the recipe...

Finally this year paid off! 

If this isn't exact, it's pretty darn close!!!

Gingerbread Boys

• 1 cup of Crisco shortening
• 1 cup of sugar
• 1/2 teaspoon of salt
• 1 egg
• 1 cup of molasses
• 2 tablespoons of vinegar
• 5 cups of flour
• 1 1/2 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of ground cloves
• 1 tablespoon of powdered ginger

1. Cream together shortening, sugar and salt. 
2. Add and beat in egg, molasses and vinegar. 
3. Add all dry ingredients and mix well.
4. Chill for 3 hours or more.
5. Roll and cut, bake 8-10 minutes at 375.

Gingerbread Icing

• 2 lbs of powdered sugar
• 3/4 cup of Crisco
• 1/2 teaspoon of butter flavoring (emulsion)
• 1 teaspoon of vanilla
• 1/2 cup of water

1. Mix all ingredients well!

Christmas Cookie Recipes Part Two!

Welcome to part Two of Christmas Cookie Recipes!!

Oreo Peppermint Crunch Cookies

Prep Time: 45 minutes

Cook Time: 9 minutes

Yield: 36 cookies

This easy cake mix cookie gets a holiday twist from Oreo cookies and Peppermint Crunch pieces. They will disappear almost as fast as you make them.

Ingredients

1 box white cake mix (15.25 oz.)(I use Pillsbury)

1 stick butter, melted (8 Tbsp.)

1 egg

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

4 ounces cream cheese, softened

1 cup Oreo cookie chunks

1 cup Andes Peppermint Crunch pieces

1/2 cup dark chocolate chips

Instructions

1. Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.
2. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.
3. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.

Colorful Swirl and Bake Cookies

 

Ingredients

• 2 cups Flour
• ½ teaspoons Baking Powder
• ¼ teaspoons Salt
• ⅔ cups Powdered Sugar
• ¼ cups Granulated Sugar
• 2-½ sticks Butter, Cut Into Chunks
• 1 teaspoon Vanilla
• ½ teaspoons Gel Food Coloring Of Your Choice
• ½ teaspoons Any Desired Extracts (optional)
• 1-½ cup Colored Sprinkles, In Your Choice Of Colors

Preparation

1. In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.
2. Add butter in, gradually, and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.
3. Remove your dough ball and divide into two equal parts. Return one portion back into the mixer and add the food coloring and any extra extracts; you’ll keep the other portion of dough plain. I used Wilton gel food coloring in leaf green and vanilla extract for this batch. You could coordinate your colors and flavors, for example green food coloring matched with a mint extract or yellow with a lemon extract, etc. Mix until the color is spread out evenly.
4. Roll out each portion of your dough, between two sheets of wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick. Slide both sheets onto a cookie sheet and chill in the refrigerator for at least 2 hours.
5. When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small paring knife, trim the edges of the dough to make straight, even lines.
6. Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don’t get nervous if the outer layer of uncolored dough tears a bit. It’s no problem, just pinch and pat those tears and voila, then just keep rolling.
7. Now gently lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
8. Slice your dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake at 350F for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Enjoy your whimsical Christmas cookies!
 

Thumbprint Snowman Cookies

Cute double thumbprint cookies made into adorable snowmen- because two cookies are always better than one.

Ingredients:

Cookies:
1/2  cup  butter, softened
1/4  cup  granulated sugar
1/4  cup  packed brown sugar
1  teaspoon  baking powder
1/2  teaspoon  salt
1   egg
1  tablespoon  milk
1  teaspoon  vanilla
2  cups  all-purpose flour
Icing (to fill cookies)
Icing:
1 1/4 cups powdered sugar
2 Tablespoons milk
1/2 teaspoon almond extract or vanilla (optional)
Gel paste food coloring (black, orange) for decoration

Directions:

1. Preheat oven to 375° F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 3/4-inch balls. For each full snowman cookie, on an ungreased or parchment paper-lined cookie sheet, place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each.  Repeat with remaining dough balls, leaving about 2 inches between cookies.  For heads only, use one dough ball.
3. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. Let cookies cool.  Fill each indentation with the icing (I used decorating bags and #2 or #3 tip. Let icing dry for several hours.
4. Tint some of the royal icing black, and some orange.  Using a small decorating (#1) tip and black icing, apply buttons and eyes.  With the orange, add a carrot nose.
5. Let cookies dry completely, ENJOY!

Notes:

• To Store: Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months.

Gingerbread Men Cookies

Yield: 30 (3-inch) cookies
Prep Time: 45 minutes
Cook Time: 22 minutes
Total Time: 1 hour 10 minutes

A recipe for soft Gingerbread Men Cookies - a holiday staple.

Ingredients:

3 cups all-purpose flour
¾ cup dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
2 tablespoons milk

Directions:

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. (Alternatively, in the bowl of a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.)
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)
3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into gingerbread people or round cookies, transferring shapes to parchment-line cookie sheets with a wide metal spatula, spacing them ¾-inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling, cutting and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
6. Once cookies are cool, decorate with royal icing, if desired. Store in an airtight container at room temperature for up to 1 week.
Melting Snowman Cookies

Ingredients

1pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2cup butter, softened

1egg

1package (1 lb) vanilla-flavored candy coating (almond bark)

Black confetti candy sprinkles

Orange jimmies candy sprinkles

Betty Crocker™ Decorating Cookie Icing chocolate icing

Betty Crocker™ Decorating Decors snowflakes

Directions

• 1 Heat oven to 375°F. In medium bowl, stir together cookie mix, butter and egg until soft dough forms.
• 2 Roll half the dough into walnut-size balls, and then flatten slightly on a parchment-lined or ungreased cookie sheet. Roll remaining dough into marble-size balls, and place on cookie sheet; do not flatten these.
• 3 Bake 7 to 9 minutes or until edges are lightly golden brown. Cool about 5 minutes or until cookies are firm enough to be transferred to cooling rack. Cool completely before frosting.
• 4 In large microwavable bowl, microwave candy coating at 30-second intervals until it can be stirred smooth. Cover work surface with waxed or parchment paper.
• 5 Place a dot of melted coating on bottom of a small cookie and place it toward one edge of a larger cookie. Spoon coating over entire cookie, allowing some to spill over edge of bottom cookie.
• 6 Place two black confetti pieces on small cookie for eyes, and an orange candy sprinkle in center for a carrot nose. Place three black confetti sprinkle “buttons” on the bottom cookie. Alternatively, you can decorate one large cookie in the same manner, to represent a completely melted snowman.
• 7 Use the cookie icing to draw on arms. Sprinkle with snowflakes; allow to dry completely.
• 8 Store cookies in airtight container.

 

Peppermint Crunch Dark Chocolate Cake Mix Cookies

 

What You’ll Need:

• 1 box Betty Crocker Dark Chocolate Cake Mix {15.25 oz.}
• 1 bag Andes Peppermint Crunch Baking Chips {10 oz.}
• 1/2 cup Canola or Vegetable Oil
• 2 eggs
• Cookie Sheets

What You’ll Do:

• Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
• Stir in Peppermint Crunch Baking Chips
• Chill dough in refrigerator for 20 minutes
• Drop onto ungreased non-stick cookie sheet in rounded balls.
• Bake for approx. 8 – 9 minutes {or until done} at 350 degrees.
• ENJOY!!

 

M&M Cookies {Christmas Style}

Yield: 2 1/2 dozen

Ingredients

• 2 1/4 - 2 1/2 cups all-purpose flour (for a thicker cookie use 2 1/2)
• 2 tsp cornstarch
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup salted butter, chilled and diced into cubes (about 1/2-inch)
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 (11 oz) bag M&M's (I used mini)

 

Directions

• Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
• In the bowl of an electric stand mixer fitted with paddle attachment, blend together butter and sugar on low speed until it starts to come together then increase mixer to medium speed and whip until creamy, about 3 - 4 minutes. Mix in egg and egg yolk. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combine (batter will be thick due to the chilled butter). Mix in M&M's (I set aside about 1/4 cup of the M&M's to lightly press into the tops of cookies before baking so they show through more, totally optional).
• Scoop dough out 2 Tbsp at a time and shape into a ball, transfer to a Silpat lined or buttered cookie sheet - fitting 8 per sheet. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Allow to cool on baking sheet several minutes before transferring to a wire rack to cool. Store in an airtight container. 

Christmas Cookie Recipes Part One!

Good Evening and Happy Holidays!! Tonight I'm going to share some holiday cookie recipes I've gathered up! Enjoy!!

Old Fashioned Christmas Cookies

Yield: 4 Dozen

Ingredients:

• 1 Cup Butter, Softened
• 2 Cups Sugar
• 1/4 Cup Brown Sugar, Packed
• 2 Eggs
• 1/4 Cup plus 2 Tbsp Milk
• 2 Tsp Vanilla
• 4 Cups All Purpose Flour or Gluten Free All Purpose Flour
• 2 Tsp Baking Powder
• 1/2 Tsp Salt

Topping:

• Sprinkles/Sixlets/Candies
• 1/2 Pint Heavy Whipping Cream
• 4 Tbsp Powdered Sugar
• 1/4 Tsp Vanilla

Directions:

Begin by creaming the butter, adding in the sugars, eggs, milk, and vanilla.

Add in the flour, baking powder, and salt, mixing well.

Chill the cookie dough in the fridge for 1-2 hours.

Preheat the Oven to 350*.

Drop tablespoon size rolled balls of dough on a greased cookie sheet about 2 inches apart.

Bake for 10-12 minutes then remove from oven and let cook before moving to a wire rack to complete cooling.

Once cookies are completely cooled. Whip together the whipping cream, powdered sugar, and vanilla. Put it in a cake decorating bag with the 1M Wilton tip. Top the cookies with the whipped cream then add the candies and sprinkles.

Keep them in the fridge until ready to serve to avoid the whipped cream from melting.

Makes about 4 dozen.

Christmas Snickerdoodle Cookies

Ingredients:

• 1 Tbsp Sugar
• 1 Tbsp Ground Cinnamon
• Red and Green Sugar Sprinkles
• 1 Cup Butter, Softened
• 1 1/2 Cups Sugar
• 2 Eggs
• 1 Tsp Vanilla Extract
• 2 3/4 Cup All Purpose Flour or Gluten Free All Purpose Flour
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 2 Tsp Cream of Tartar

Directions:

Begin by combining the sugar and ground cinnamon in a small bowl and setting aside. Also set aside the sprinkles too. (Note - You want to the cinnamon sugar to be an equal combination, so you may need to add more or less depending on how your mix looks.)

Preheat oven to 400*.

Next in a large mixing bowl, cream the butter with the sugar beating well and then add the eggs. Next, stir in the vanilla.

Sift the flour, soda, salt, and cream of tartar in a medium mixing bowl and then add to the creamed mixture. Mix this well until the dough is formed.

Shape the dough into 1-inch balls. Roll each ball lightly in the cinnamon sugar and then in the red or green sprinkles. Place these 2 inches apart on a greased baking sheet.

Bake at 400* for 6 minutes or until lightly browned.

Remove and let cool slightly then move to a wire rack to finish cooling.

Servings: Approximately 4 Dozen

White Chocolate Candy Cane Kisses Cookies

Ingredients:

• 1/2 Cup Butter, Softened
• 3/4 Cup Sugar
• 1 Egg
• 3/4 Tsp Vanilla Extract
• 2 Cups All Purpose Flour
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup White Chocolate Chips
• 36 Unwrapped Candy Cane Kisses

Directions:

Start by placing the butter in a large mixer and creaming it then adding in the sugar. Continue beating then add in the egg and vanilla.

Next add in the flour, baking soda, salt, and fold in the chocolate chips. Continue blending until dough is formed.

At this point, I chill the dough for 20-30 minutes in the fridge.

Using a large cookie sheet lined with parchment paper, roll pieces of dough into teaspoonfuls about 2 inches apart. In each ball add a thumb print, which is where the kiss will go after baking.

Bake these at 375* for 10 minutes or until just about fully set. Let them cool for 5 minutes on a wire rack and then place a kiss in the middle of each cookie. You can let them cool just a little bit longer to avoid melting; however, I happened to like a few of them melted nice and gooey!

Makes 3 Dozen 

Candy Cane Cookies

Ingredients:

• 1/3 Cup Finely Crushed Peppermint Candy Canes
• 1/3 Cup Sugar
• 1/2 Cup Shortening
• 1/2 Cup Butter, Softened
• 1 Cup Sifted Powdered Sugar
• 1 Egg
• 1 Tsp Vanilla Extract
• 1 Tsp Imitation Almond Extract
• 2 1/2 Cups All Purpose Flour
• 1 Tsp Salt
• 1/2 Tsp Red Food Coloring

Directions:

Start by combining the crushed peppermint and sugar and set aside.

In a large mixing bowl cream together the shortening and the butter then add in the sugar continue beating. Next add the egg and the flavorings then mix in the flour and salt. Continue mixing until well combined.

At this point divide the dough in half and tint one half with the red food coloring.

Let the dough chill for at least an hour in the fridge.

Once the dough is chilled, go ahead and preheat the oven to 375*.

Roll out red dough about 1/4 inch thick then roll out the rest of the dough until 1/4 inch thick. Lay them on top of each other and roll up like a long roll. If you need a visual at this point, think of the packaged cookie dough at the stores in a long roll, that's the concept here. Take teaspoonfuls and drop on greased cookie sheets or use parchment paper.

These will bake for about 9 minutes. Once they come out of the oven immediately sprinkle with the crushed candy mixture and move to wire racks to fully cool.

Peppermint Mocha No Bake Cookies

Ingredients:

• 2 Cups Sugar
• 1/2 Cup Cocoa Powder
• 1/2 Cup Milk
• 4 Tbsp Unsalted Butter
• 1/4 Tsp Salt
• 1 Tsp Vanilla Extract
• 1/4 Cup Crushed Candy Canes
• 2 1/2 Cups Quaker Old Fashioned Oats

Directions:

1. Prepare cookie sheets with greased wax paper or parchment paper then set aside.
2. In a heavy saucepan, put sugar, cocoa, milk, and butter. Cook the mixture up until it boils. Let it boil for 1 minute then remove from heat.
3. Add in the salt, vanilla, and candy canes.
4. Stir in the oatmeal and mix thoroughly.
5. Drop in spoonfuls onto the wax paper and let harden.
6. Makes approximately 2 dozen.

Christmas Cake Batter Cookies

Ingredients:

• 1 Box White or Vanilla Cake Mix or Gluten Free Cake Mix
• 1/2 Cup Oil
• 2 Eggs
• 1 Tsp Baking Powder
• Holiday Colored Sprinkles

Directions:

Preheat oven to 350*.

Using a stand mixer or hand mixer, mix together the cake ingredients until the dough forms. It will be a bit more oily than typical cookie dough. I also add all the different sprinkles into the batter to give them a holiday touch. At this point I like to chill the dough for at least 2 hours in the fridge making it easier to work with.

Spray a cookie sheet with Bake Easy or use parchment, and drop the dough in about a tablespoon size, 2 inches apart.

This recipe made 2 dozen for us. These will bake 10-12 minutes, then remove and let them cool completely on a wire rack. 

Reindeer Cookies!!

So here are my reindeer cookies with a tutorial of sorts on how I made them!

So I used a gingerbread man cutter on these..

I made my sugar cookie recipe (posted previously) and baked the cookies.

I then drew and cut out a template for the reindeer's face, which I traced on with edible food marker and added antlers. 

I made up royal icing (also previously posted) and mixed some light pink and brown for piping. I filled in the inside of the ears with pink, and outlined everything in brown. I let them dry overnight.

The next evening I used some of the brown and thinned it down to "flood consistency" and filled in the brown face areas and let them dry overnight again.

The next night I used white and red icing to pipe on the nose and one eye, the let it set for about 20 minutes then added the second eye and some snow on the head and antlers.

After a few hours for this to set up, I made some black icing to pipe on the pupils, eyebrows and mouth.. And used the white to add a shine on the nose.

Finally the morning of the party, I used white gel paste food dye and a toothpick to add the whites on the pupils of the eyes. After a few minutes I wrapped them up in treat sacks and they were ready for the party!