Tag: Christmas cookies

Christmas Wreath Cookies

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Okay, Friends! If you don’t have any cookies baked yet, you’re either not going to or you don’t have any quick, easy ideas. I can’t help you with the former, but here is a great recipe for the latter. My boys and I whipped these up today (for Santa and Mrs. Claus).

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They are rich with butter, crumbly in the best kind of way, and packed with vanilla and almond flavors.  I can almost guarantee that you have all the ingredients already (don’t quote me on that).

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Wreath Cookies

1 C butter, softened

1/2 C sugar

2 1/4 C APF

1/4 t salt

1 egg

1/4 t almond extract

1/4 t vanilla bean paste (or extract)

5-7 drops of green food coloring

sprinkles

Preheat oven to 400F.  Cream the butter and sugar together in a large bowl. Add the flour, salt, egg, almond extract, vanilla bean paste (or extract), and food coloring. Roll the dough into little balls and form a hole in the center (I used an icing tip). Put on the sprinkles.  and place on an ungreased cookie sheet and bake for 10 – 12 minutes, or just before the cookies turn brown. Transfer to a rack to cool completely. 

My boys also made these little masterpieces:

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I let them go nuts with M&Ms, sprinkles, marshmallows, and icing. I think Santa will both enjoy them and go into a cookie coma!

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Memories were made and that’s all that matters. <3

The Merriest of Christmases to you and your families! May you feel God’s love and know the real reason behind this special season.

God bless!

Kristin

Christmas Sugar Cookies (and decorating with my boys!)

I made sugar cookies with my boys yesterday. They’re finally at the age where they can do it “properly” and enjoy it. Did I say “they”? I meant that my four and a half year old can do that. My two year old ate every sprinkle that crossed his path. And that was a lot of sprinkles. Enough to dye his mouth green for the duration of the day.

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I only needed about 30 cookies for my church group ladies and this recipe made more than that. I gave each boy their own little sheet of dough, pan, and apron, and set up the cookie cutters and sprinkles.

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Bigs sort of had an accident with the green sugar. Instead of opening the sprinkle cap, he unscrewed and dumped. Oops.

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I think he’d call this a “happy” accident. It all worked out. They had so much fun and their little cookies were so cute.

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They enjoyed eating them with big glasses of (coconut) milk.

While their cookies were baking, I got to work on mine.

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I wanted to do simple cookies this year. I used a star, Christmas tree, and sleigh cutters, and made thumbprints.

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I decorated them using my gold and silver sugars…

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…green sugars, and Christmas colored nonpareils.

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I have no idea what this thumbprint cookie is all about. I just went with it. If you squint, it could be a wreath-like thing.

Whatever, it’s a cookie.

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I love the way they came out! And, as equally important, they were delicious! I think my church gals will really enjoy them.

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These cookies are sturdy, but not overly-crunchy, and filled with vanilla and almond flavors. I added vanilla bean paste to amp up the vanilla flavor. I love seeing black speckles of vanilla beans in desserts.

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To me, they taste of Christmas!

Vanilla Almond Sugar Cookies

Adapted from: Perfect Sugar Cookie Cut-Outs, lovegrowswild.com

  • 1 C unsalted butter, room temperature
  • 1¼ C sugar
  • 1 egg
  • 1½ t vanilla extract
  • 1 T vanilla bean paste
  • ½ t almond extract
  • 3 C of flour
  • 1½ t baking powder
  • ¼ t salt
  • colored sugars and nonpareils
  • cookie icing, if desired
  1. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 2 minutes. Add in egg, vanilla extract, almond extract, and vanilla bean paste and mix until combined.
  2. In a separate bowl, combine flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined.
  3. Roll the dough between 2 sheets of parchment or wax paper and place on a baking sheet in the refrigerator. Chill for about 20-30 minutes.
  4. Cut dough into shapes with cookie cutters and transfer to a baking sheet. I prepared my baking sheets with parchment paper. Sprinkle with colored sugars and nonpareils and bake at 350 degrees for 8-12 minutes. Cool on baking sheet 5 minutes, then transfer to a baking rack to cool completely. Store in an airtight container. Makes about 40-50 cookies, depending on your cutter size.

Enjoy!

Kristin

Fluffy Speculoos Cookies with Fruit & Nuts

Have you started your Christmas cookie list yet? I haven’t either. But I made some cookies tonight that might end up on it! My sons’ school is having a Thanksgiving feast for the teachers tomorrow and my contribution is cookies. They don’t want anything I’d have to cook. It works out much better this way.

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I found a recipe on a food blog that I follow and tweaked it a little bit for the ingredients I had (incidentally, I didn’t have brown sugar on hand and had to make some from scratch), and also made some additions. These are so easy to whip together. They only use one bowl! Those are my favorite kinds of desserts. I hope you try them and love them.

Fluffy Speculoos Cookies with Fruit & Nuts

Recipe adapted from: Biscoff Cloud Cookies, Cookies and Cups

http://cookiesandcups.com/biscoff-cloud-cookies/

  • ½ cup butter, room temperature
  • ⅓ cup creamy Speculoos Spread (Trader Joe’s answer to Biscoff)
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 Tbsp cornstarch
  • ½ tsp cinnamon
  • 2 cups flour
  • 1 cup mixed nuts and fruit (I used cranberries, raisins, pistachios, and almonds)
  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper.
  3. Cream together the butter, Speculoos and both sugars for about 2 minutes with a stand or hand held mixer.
  4. Add in egg and vanilla and mix until combined.
  5. Add in salt, cornstarch and cinnamon and mix until combined.
  6. Add in flour and mix on low, until combined.
  7. Add in your nuts and dried fruit mixture. Only stir until incorporated.
  8. Use your cookie scoop (or spoons) to drop onto prepared sheet. These cookies won’t spread.
  9. Bake 8 – 10 minutes, or until golden. Cool on cookie rack.

These are SO easy, so festive, and even more importantly, delicious. You can customize them for any holiday, as well. The Speculoos spread (or Biscoff) is filled with a buttery, almost caramelized flavor, complementing chocolate, dried fruit, or nuts.

Give them a try!

Blessings,

Kristin

Soft Pumpkin Ginger Cookies

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It’s just about that time of year where we make loads of cookies and share them, in hopes that our friends will do the same. to spread joy. I’ve already been thinking about what I want to do this year. As per the usual, I am early (I sort of always am, when it comes to food planning, except for dinner planning – I don’t do that, to my dinner demise). I don’t normally like to make more than three kinds of cookies. It becomes overwhelming, especially when I have so many people, with whom I like to share.

I’ve been trying cookies ALLLLL YEARRRR LONNNNG, you know, for research and all. I’ll be sharing my favorite recipes with you.

Yesterday, I made these little beauties.

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I LOVE pumpkin and I LOVE ginger, especially in the form of a soft ginger cookie. These are the best of both – Soft Pumpkin Ginger Cookies.

They screamed my name from the second I found them.

I, naturally, ran out of sugar halfway during my rolling of the balls (at least I had enough for the cookies, themselves!), so I used raw sugar to roll. I actually ended up liking those even more. They were sparkly. These would make such beautiful food gifts this upcoming holiday season. And they are delicious – soft, crunchy from the sugar, full of pumpkin flavor and warmth from spices.

Make them.

http://www.twopeasandtheirpod.com/pumpkin-gingersnap-cookies/

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Imma go eat one or ten right now.

Kristin