Cookies

Apple Cider Snickerdoodles

Spice up traditional snickerdoodles for a fun and festive twist on the classic cookie. Apple Cider Snickerdoodles have crispy edges, chewy centers, and coated in apple pie spice and sugar. You’ll want to make a double batch!

This post is sponsored by Dixie Crystals.

Apple Cider Snickerdoodles

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Pumpkin Pie Macaroons

Traditional macaroons get a fall touch with the flavor of pumpkin pie in these Pumpkin Pie Macaroons. Full of coconut, pumpkin puree, and just the right amount of spices all drizzled in a delicious chocolate ganache, these gluten-free treats are perfect for any Autumn occasion.

This recipe was created for and sponsored by Dixie Crystals. All opinions are my own.

Pumpkin Pie Macaroons

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Cake Mix Chocolate Peppermint Cookies #ChristmasCookies

Easy Cake Mix Chocolate Peppermint Cookies are sure to be a holiday hit for any party or cookie exchange.

I received product samples from sponsor companies to aid in the creation of the #ChristmasCookies Week recipes. All opinions are mine alone.

Cake Mix Chocolate Peppermint Cookies

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French Toast Snickerdoodles #ChristmasCookies

Start planning your Christmas cookies now, and include breakfast-inspired French Toast Snickerdoodles. They will become a family favorite for the holidays!

I received product samples from sponsor companies to aid in the creation of the #ChristmasCookies Week recipes. All opinions are mine alone.

French Toast Snickerdoodles

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Back-to-School Sprinkle Sugar Cookies

Sprinkle Sugar Cookies are a colorful sweet treat for any back-to-school snack or dessert. This easy-to-bake recipe is great to make with the little ones too!

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Back-to-School Sprinkle Sugar Cookies

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Cranberry Orange Meltaways #ChristmasSweetsWeek

These melt-in-your-mouth cookies are the perfect addition to any holiday cookie platter. Cranberry and orange combine in a buttery and delicious drop cookie that will leave you wanting more!
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

It’s day 2 of #ChristmasSweetsWeek and I am on a roll with the cranberry and orange combination. Don’t worry, this will be the last cranberry-orange combo for the week – I have more deliciousness coming your way! Cranberry Orange Meltaways are one of my favorite cookies because they are so easy to make – and even easier to eat.

These light and buttery cookies have the perfect amount of citrus and tart cranberries. If you’d like it a little sweeter, a dusting of powdered sugar would be a great addition. Since these cookies are so tender and soft, it is best to bake them on a day when there isn’t a lot of humidity. That can be quite difficult living in Florida, so I usually only make these on cold Winter days.

Cranberry and orange is one of my favorite holiday flavor combinations, like my Easy Cranberry Orange Madras from yesterday. It’s tart and sweet and fresh – something a little different than the usual heavier Christmas cookies. 
One of my most-used kitchen tools is a small cookie scoop. I can’t live without it because it makes portioning out cookies so easy. Every one is uniform and you don’t have to worry about them baking at different times, since they are all the same size.

Here are some tools used to make this recipe:

Cranberry Orange Meltaways

By Love and Confections

Ingredients

  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/2 cup Dixie Crystals Confectioners Powdered Sugar
  • 1 cup unsalted Cabot butter, softened
  • zest from 1 medium navel orange
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh cranberries
  • Dixie Crystals Confectioners Powdered Sugar for garnish, optional

Instructions

  1. Heat oven to 350F. Prepare baking sheets with parchment.
  2. In the bowl of your stand mixer with the paddle attachment, cream sugar, powdered sugar and butter 2-3 minutes, until light and fluffy. Add in zest, vanilla, and egg, and mix to combine, scraping down the sides as necessary.
  3. In medium bowl, whisk together flour, baking soda, cream of tartar and salt. With mixer on low, add dry ingredients 1/2 cup at a time.
  4. Place cranberries in food processor and pulse a few times until small pieces. Fold in chopped cranberries.
  5. Using a cookie scoop, portion out dough onto cookie sheets and bake for 10-15 minutes, or until bottoms are light golden brown.
  6. Cool on tray for 5 minutes then move to wire rack to cool completely. If desired dust with powdered sugar.

Yield: 4 dozen

#ChristmasSweetsWeek recipes:

Beverages:

Candy Cane Crunch Milkshake from The Redhead Baker
Salted Caramel Hot Chocolate Toddy from Strawberry Blondie Kitchen
Frozen Blue Hot Chocolate from For the Love of Food
Grumpy Grinch Punch from For the Love of Food
Merry Mistletoe Cocktail from Who Needs A Cape?
Raspberry Thyme Prosecco Punch from Take Two Tapas
Vanilla Milk Punch from Cooking with Carlee

Breakfast:

Cranberry Orange Make Ahead French Toast Bake from With Two Spoons

Candies:

Cookie Butter Balls from The Bitter Side of Sweet
Homemade Peppermint Patties from Everyday Eileen
White Chocolate Bark from Family Around the Table

Desserts:

Apple Cheddar Hand Pies from A Kitchen Hoor’s Adventures
Sparkling Wine, Cranberry, and White Chocolate Layer Cake from Cheese Curd in Paradise
Chocolate Orange Crinkle Cookies from Kate’s Recipe Box
Chocolate Hazelnut Truffle Tart from Rants From My Crazy Kitchen
Cranberry Orange Crinkle Meltawats from Love and Confections
Double Chocolate Mousse Cake from The Crumby Kitchen
Gingerbread Cookie Cups from Moore or Less Cooking
Gingerbread Sprinkle Cookies from Daily Dish Recipes
Grandma’s Chocolate Pie from Tip Garden
Italian Butter Cookies from April Golightly
No Bake Eggnog Pie from Our Good Life
Orange Cranberry White Chocolate Bread from Sweet Beginnings

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

Eggnog Snickerdoodle Cookies with Eggnog Glaze #ChristmasCookiesWeek

Eggnog Snickerdoodle Cookies are a twist on the classic and include our favorite holiday drink. It isn’t Christmas until we have some eggnog!



This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the recipes. All opinions are my own.


Christmas cookies are some of my favorite cookies to make. Every year we make our traditional Cut-Out Sugar Cookies, as well as Ginger Crinkles, and Nutmeg Logs. I wanted to add a different cookie to the mix this year, and this twist on the classic snickerdoodle was the perfect choice. Eggnog Snickerdoodles will definitely be added to my Christmas cookie list from now on.

From what I can tell, people either love or hate eggnog. Mr. L&C loves it and can’t wait until December rolls around to start drinking it. To say these cookies were a hit is an understatement. When I opened the container, the nutmeg is prominent, and you can tell just by smell that these cookies are full of eggnog goodness.

I made some with the glaze, but actually prefer it without. The glaze doesn’t set hard, so they don’t stack easily with it. The cookies are good on their own and were gobbled perfectly fine without the glaze, so it’s your choice if you want to add it or not.

This batch went to a Christmas cookie exchange party with friends, and you can definitely tell that those who loved eggnog kept going back for more. Mr. L&C was happy they weren’t all eaten, so we brought the extras home to snack on during the week.

I haven’t tried freezing them, but I think they would do find baked, placed in a airtight container, then plastic wrapped to keep them fresh, if you like baking ahead. Since we make a lot of cookies, I will probably do just that with another batch, so we have them for the Christmas Day.

Eggnog Snickerdoodle Cookies

adapted from Lovefromtheoven.com

Ingredients

  • 4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cups granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 2 eggs, room temperature
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract
  • 6 tablespoons granulated sugar
  • 1 1/2 teaspoons freshly grated nutmeg
  • 2 cups powdered sugar
  • 1/4 cup eggnog

Instructions

  1. Sift together flour, baking powder, baking soda, cream of tartar, nutmeg, and salt. Set aside
  2. In bowl of stand mixer, cream butter, granulated sugar, and brown sugar 2-3 minutes, until light and fluffy. Scrape down sides of bowl and add eggs, eggnog, vanilla extract and rum extract. Mix on low to combine.
  3. Add in dry ingredients and mix on low until just combined. Wrap bowl in plastic wrap and chill for 1+ hours
  4. Heat oven to 350F. Prepare cookie sheets with parchment. Combine sugar and nutmeg into small bowl for topping
  5. Using a small cookie scoop, scoop dough into tablespoon size balls. Roll dough balls in sugar-nutmeg mixture then place on cookie sheets.
  6. Bake 8-9 minutes, being careful not to overbake. Cool for 5 minutes on cookie sheet then move to wire rack to cool completely.
  7. If topping with glaze, whisk together powdered sugar and eggnog. Drizzle over cookies and top with sprinkles if desired.

Yield: 4-5 dozen

#ChristmasCookiesWeek Friday Recipes

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Christmas Rosette Sugar Cookies #ChristmasCookiesWeek

Soft and buttery sugar cookies receive a classy twist with buttercream frosting rosettes and a fun Christmas sprinkle mix for the holiday season!

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the recipes. All opinions are my own.


Sugar cookies are a holiday tradition in my family, and I have been making sugar cookies since I needed a step-stool to reach the counter. This year, instead of our family’s favorite frosting or royal icing, I wanted to create beautiful and easy buttercream frosting rosettes topped with a festive sprinkle mix.

This dough is very easy to work with and one of my favorite cookies to make. I usually make them for every holiday, and enjoy them most at Christmas. My mom, sister and I decorate cookies together – and eat quite a few along the way. Last year, I think we made a total of 17 dozen different cookies, and this sugar cookie recipe was probably 4-5 dozen of them.

Buttercream rosettes are really beautiful on every baked good, from cookies to cupcakes to layer cakes, it all looks amazing. I chose both pink and red for a fun color combination and they match the Christmas sprinkle mix perfectly.

I tinted the entire batch pink, used half, then tinted the rest red. It’s easier if you start with pink so you don’t have to use as much red food coloring. Also, red darkens a lot as it dries, so don’t go overboard on the color.

The sprinkles used in today’s recipe are from Sprinkle Pop. They have a lot of fun and festive sprinkle mixes and these matched perfectly with my buttercream. I love the bright color combination and it is the perfect twist on traditional Christmas colors.

Christmas Rosette Sugar Cookies

By Love and Confections

Cookie Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 large egg
  • 3 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions

  1. Place flour, baking powder, salt and sugar into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
  2. In a small bowl or measuring cup, whisk egg, heavy cream and vanilla together. Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
  3. Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
  4. When ready to make cookies, heat oven to 400F, roll out to 3/8 inch thick. Using a 2.25 inch round cookie cutter, cut out and place on a parchment-lined baking sheet.
  5. Bake for 5-8 minutes (or 9-11 minutes on an Airbake cookie sheet) or until just golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.

Buttercream Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup vegetable shortening
  • pinch salt
  • 1 pound confectioners’ powdered sugar
  • 1 teaspoon Adam’s Clear Vanilla Extract
  • 2-4 teaspoons milk
  • Deep Pink and Super Red gel food color
  • Sprinkle Pop Fahoo Fores sprinkle mix

Instructions

  1. In bowl of stand mixer fitted with paddle attachment, beat butter, shortening and salt on medium until combined.
  2. Add in half of the powdered sugar, 1 cup at a time, while on low. Scrape down the bowl as necessary. Add in remaining powdered sugar, extract and 2 teaspoons milk. Mix on low to combine then whip on medium until light and fluffy. Add additional milk if frosting is too thick to pipe. Scrape down the bowl.
  3. Use 1-2 drops pink gel food coloring and mix until combined. Place half in piping bag fitted with 1M piping tip.
  4. Use 2-3 drops red gel food coloring on remaining icing and mix until combined. Place remaining buttercream into piping bag fitted with 1M piping tip.
  5. Pipe rosettes onto cookies and top with sprinkles.

Yield: 24 cookies

#ChristmasCookiesWeek Monday Recipes

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Chocolate Sugar Cookie Coffin Boxes #HalloweenTreatsWeek

Chocolate Sugar Cookie Coffins are a ghoulish delight. Chocolate coffin cutout sugar cookies are layered together with royal icing, filled with chocolate frosting, then topped with Oreo dirt and chocolate skeletons. An impressive and creepy sweet treat for your Halloween party!

This post is sponsored in conjunction with #HalloweenTreatsWeek. All opinions are mine alone.

Chocolate Sugar Cookie Coffin Boxes from LoveandConfections.com #HalloweenTreatsWeek #ad


I love making fun cookie boxes and with Halloween on the way, what better cookie box then a coffin filled with creamy chocolate frosting, crumbled Oreo cookies, and a white candy skeleton.

This is actually the first time I tried this specific chocolate sugar cookie recipe. It’s from LilaLoa, who is an amazing cookie artist. The dough was okay, and I followed her directions explicitly. I opted to bake my dough after chilling – she has different ingredient measurements on her blog if you don’t want to chill the dough.

Chocolate Sugar Cookie Coffin Boxes from LoveandConfections.com #HalloweenTreatsWeek #ad

I found a large coffin cookie cutter at my craft store, which was perfect for the cookie boxes. For the inside cutout, you either cut it by hand, or use a smaller coffin or rectangle cutter. Ideally the dough won’t spread and you will be left with perfect shapes after baking. I am going to try and play around with my regular cookie recipe to see if I can make it into some different flavored dough for the next time.

I opted to fill my coffins with chocolate frosting. You can also use whipped chocolate ganache, or even chocolate pudding to make a dirt cake style cookie box – although I would only do that immediately before serving so you don’t get the cookies soggy.

Chocolate Sugar Cookie Coffin Boxes from LoveandConfections.com #HalloweenTreatsWeek #ad

The coffin is held together with a stiff royal icing tinted black. I opted for black simply because I didn’t have a dark enough brown, and didn’t want to over saturate the icing with food color. Part of the royal icing was tinted green for the grass – this looked really cute if you want to plate them up for presentation.

Wilton has some really cute chocolate molds, and their white candy melts, along with some Crisco, went into a double boiler for the molded skeletons. I prefer using a double boiler with all my chocolate and candy melts, because it allows me to see the product as it’s melting and not burn or overcook it.

Chocolate Sugar Cookie Coffin Boxes from LoveandConfections.com #HalloweenTreatsWeek #ad

I made a few cookie coffin boxes with the dough recipe and filled one of them with candy corn and gummy eyeballs. You can use whatever is your favorite candy or dessert on the inside. These are also very large and meant to share, so grab some Halloween-loving friends and dig in!

Here are a few items used in this recipe:

Chocolate Sugar Cookie Coffin Boxes

By adapted from LilaLoa

Ingredients

  • 1 cup unsalted butter, softened but not room temperature
  • 1/4 cup vegetable shortening
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 2/3 cup unsweetened cocoa powder
  • 3 cups all purpose flour
  • Royal Icing
  • Black and green food color
  • White candy melts
  • Crisco
  • Oreo cookies

Instructions

  1. In bowl of stand mixer fitted with paddle attachment, cream butter, shortening and sugar together until well blended.
  2. Add eggs, vanilla, baking powder and salt and combine. Add in cocoa powder and flour. Mix until flour is completely combined. It will look very soft and sticky.
  3. Wrap dough in plastic wrap and chill minimum 8 hours.
  4. Heat oven to 375F. Prepare cookie sheets with parchment or silicone mats.
  5. Roll dough onto lightly floured surface. Cut 6 large coffins and place on baking sheet. Chill 10 minutes. Cut 6 more coffins and then cut the center out to create a hollow box once assembled. Place on cookie sheet and chill 10 minutes.
  6. Bake each tray individually for 8-10 minutes. Cool on tray for 10 minutes then move to rack to cool completely
  7. Prepare royal icing according to package directions.
  8. Assemble coffins by piping royal icing around the edge of 3 base cookies. pipe around the edge of 3 center cookies. Stack the cookies: base cookie-icing-center cookie-icing center cookie.
  9. Frost or pipe on the top of the cookie and let dry overnight. 
  10. Melt candy melts according to package directions. Add 2-3 teaspoons Crisco to candy melts until you get the right consistency. Spoon or pipe into molds and set in freezer for 10-15 minutes. Pop out of mold onto parchment and reserve until decorating.
  11. Fill with chocolate frosting, top with Oreo cookie crumbs and white chocolate skeleton. Pipe grass if desired.

Chocolate Frosting*

By Love and Confections

Ingredients

  • 3/4 cups unsalted butter, softened (1 1/2 sticks)
  • 1 3/4 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream
*This recipe make a large amount of frosting. This frosting refrigerates/freezes well for extra.

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”


Image may contain: one or more people, text and food
 

For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!

Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla

 

 

Prize #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations

 

Prize #4

Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop

 

Prize #5

 

Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card

 

 

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.