Chocolate Orange Crinkle Cookies #ChristmasSweetsWeek

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.

Fluffy and soft on the inside, but crisp around the edges, these Chocolate Orange Crinkle Cookies will be your new favorite to leave for Santa!

Chocolate Orange Crinkle Cookies 5

Chocolate and orange is a nostalgic Christmas flavor pairing for me, thanks to years of chocolate oranges in our stockings! These cookies taste just like that childhood treat.

Chocolate Orange Crinkle Cookies 1

The bright orange flavor in these cookies are thanks to LorAnn Orange Bakery Emulsion. Unlike an alcohol-based extract, their bakery emulsions are water-based, so the flavor won’t bake out.

Chocolate Orange Crinkle Cookies 2

The beautiful look of these cookies is thanks to being rolled in Dixie Crystals powdered sugar before baking. They puff up when the bake, giving the distinct “crinkle” effect.  The contrast between the dark chocolate dough and the white powdered sugar makes for a really stunning effect.

Chocolate Orange Crinkle Cookies 3

Both LorAnn and Dixie Crystals have fabulous prizes for the ChristmasSweetsWeek giveaway! Make sure you take a minute to enter here: a Rafflecopter giveaway

Chocolate Orange Crinkle Cookies 4

#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

Gingersnap Eggnog Shooter from Seduction In The Kitchen

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

Peppermint Patty Candy from Everyday Eileen

White Chocolate Bark from Family Around the Table

Desserts:

Apple 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 Cookies 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

Chocolate Orange Crinkle Cookies 6

Chocolate Orange Crinkle Cookies
(adapted from Little Bits Of)
Makes 3 dozen cookies

1 cup unsweetened cocoa powder
1 1/2 cups Dixie Crystals white sugar
1/2 cup vegetable oil
4 eggs
1 tsp. vanilla extract
1 tsp. LorAnn Orange Bakery Emulsion
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup Dixie Crystals powdered sugar

In the bowl of a stand mixer, beat together the cocoa powder, white sugar, and oil until it comes together.

Beat in the eggs one at a time. Stir in the vanilla and Orange Bakery Emulsion.

In another bowl, whisk together the flour, baking powder, and salt. Slowly mix into the wet ingredients until just combined.

Cover dough with plastic wrap and chill for at least four hours.

When ready to bake, preheat your oven to 350 degrees. Roll dough into 1″ balls. Roll each ball in powdered sugar to cover, and place on a parchment-lined cookie sheet.

Bake for 10-12 minutes. Cool for a few minutes, then transfer to a baking sheet to cool completely.

Chocolate Orange Crinkle Cookies

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.

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Cream Cheese Buttons with a Dark Chocolate Drizzle #ChristmasCookies

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

If you make up holiday cookie trays, you know there are two types of cookies: “showpieces” and “fillers”. Your showpieces are the eye-catching ones – the iced sugar cookies, the ones rolled in sprinkles or dusted with peppermint. Your fillers are the cookies that make up “everything else”.

These are fillers.

Cream Cheese Buttons 3

The thing about fillers is they’re unassuming. It’s probably not the cookie you grab off the tray first, but my goal is always to make my fillers delicious. These fillers absolutely fit the bill.

The combo of cream cheese and vanilla give these cookies the best flavor  – and the texture is almost melt-in-your-mouth. Topped off with a drizzle of dark chocolate, these unassuming cookies will vie for your favorite without a doubt.

I flavored these with Adams Best Vanilla Flavor, which was provided by sponsor Adams Extract. It added an amazing vanilla flavor. I’m planning to make a repeat batch of these later in the season replacing the vanilla with the peppermint extract they also sent. I think it’s going to be amazing topped off with dark chocolate again and sprinkled with crushed candy cane pieces!

Cream Cheese Buttons 2

Today is the last day of #ChristmasCookiesWeek – I hope you all found some great inspiration for your holiday baking this week! There’s another batch of awesome cookie recipes below – and if you haven’t already entered the giveaway, take a minute and do so! There are a whole bunch of great products, including an amazing pack of baking goodies from Adams Extract. You can enter here:

a Rafflecopter giveaway

#ChristmasCookiesWeek Friday Recipes

Cream Cheese Buttons 1

Cream Cheese Buttons with a Dark Chocolate Drizzle
(adapted from Caramel Potatoes)
Makes 3 dozen

2 sticks butter
3 oz. cream cheese
1 cup sugar
1 egg yolk
1 tsp. vanilla extract (I used Adam’s Best Vanilla Flavor)
2 1/2 cups flour
4 oz. dark chocolate

In a stand mixer or using a hand mixer, cream butter, cream cheese, and sugar together until well blended.  Beat in egg yolk and vanilla extract.  Gradually blend in flour until completely incorporated.

Chill for an hour.

Preheat the oven to 375 degrees.

Scoop by heaping teaspoon-fulls onto a parchment-lined cookie sheet. Press down slightly.

Bake for 10-12 minutes. Remove and let cool completely.

Melt the chocolate in the microwave on half power. Drizzle over the cookies with a fork and let cool completely again.

Cream Cheese Buttons with a Dark Chocoalte Drizzle

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.

Fruit Cake Cookie Bars #ChristmasCookies

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

I grew up with my Grandfather’s stollen as a Christmas tradition, so it took me years to realize that most of the world doesn’t love fruit cake.

Fruit Cake Bars 2

Honestly, I think the rest of the world is wrong, it’s delicious. I think too many people’s first encounter was a questionably-made, mass produced dessert no one would like. If you’d tried Opa’s, I’m sure you would solidly be in my corner.

I got SO excited when I saw this recipe last year and I’ve been dreaming of it since. Usually, I try to make Christmas cookies that will be crowd pleasers, but these? I made them simply because I knew I’d love them. ‘Tis the season to treat yourself, right?

Fruit Cake Bars 3

So these are a gift for you, fellow fruit cake lovers. I know we’re in the minority here, but I say embrace it! Make yourself a batch of these this holiday to make yourself happy – I’m sure you’re doing enough to make others smile!

#ChristmasCookiesWeek Thursday Recipes

 

And don’t forget there are a whole bunch of awesome prizes that will make you smile up for grabs during #ChristmasCookiesWeek thanks to our sponsors. You can enter here: a Rafflecopter giveaway

Fruit Cake Bars 1

Fruit Cake Cookie Bars
(adapted from The Spiffy Cookie)
Makes about 2 dozen

2 cups graham cracker crumbs
6 Tbsp. unsalted butter, melted
2 cups diced fruit cake mix (or a combo of chopped candied cherries and chopped candied pineapple)
1 cup golden raisins
1 cup sliced almonds
1 cup shredded coconut
1 can sweetened condensed milk.

Preheat the oven to 350 degrees and line a 9×13″ pan with parchment sprayed with cooking spray.

In a bowl combine the graham cracker crumbs with the butter until evenly combined. Press evenly into the prepared pan.

Evenly sprinkle the fruit cake mix, raisin, almonds, and coconut over the top. Pour the sweetened condensed milk evenly over everything.

Bake for 20-25 minutes, until golden around the edges. Cool completely before slicing.

Fruit Cake Cookie Bars

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.

Iced Cutout Cookies #ChristmasCookies

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

Until relatively recently, cutout cookies really intimidated me. Now, they’ve become one of my favorite kitchen projects.

Cutout Cookies 1

I think my breakthrough was being able to let go of the expectation of perfect. I adore those perfectly-frosted cookies, but that’s just not in my wheelhouse right now. Luckily, these cookies taste just as good and are just as fun without a perfect icing job.

I was so excited when sponsor YumGoogle offered to send cookie cutters – it meant the perfect opportunity to share my go-to recipe.

I love that this icing works when piping or just spread. I piped on the icing for the snow-covered trees, while the kids spread the colored icing for their trees.

Honestly, there was nothing fancy going on here. My icing tips have gone MIA with the move, so my trees were just made with icing in a sandwich bag with the tip cut off. After the green dried a bit, I added the white “snow” and sprinkled with white sanding sugar. I really love the rustic-looking result.

For the kids, I coloring the icing a few different colors and let them go to town. After the icing was spread, they sprinkled as desired. They loved it, and their results were adorable (and delicious!)

Cutout Cookies 3

Don’t forget about the great giveaways that are part of Christmas Cookie week! There are prizes from all #ChristmasCookiesWeek sponsors, including a pack of cookie cutters from YumGoogle! You can enter here: a Rafflecopter giveaway

#ChristmasCookiesWeek Tuesday Recipes

Cutout Cookies 2

Iced Cutout Cookies
(adapted slightly from >Semi Sweet Designs)
Makes about 18 3 1/2″ cookies

For the cookies:
2 sticks unsalted butter
1 cup granulated sugar
1 egg
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 tsp. salt
3 cups flour

For the icing:
2 1/2 Tbsp. meringue powder
1 1/2 tsp. light corn syrup
1/2  tsp. vanilla
1/2 cup water
1 lb. powdered sugar

In a stand mixer, cream together the butter and sugar. Mix until fluffy.

Add in the egg, salt, and extracts and mix until well combined.

Add in the flour, a little at a time, until well mixed.

Roll out the dough between pieces of baking parchment to 1/4″ thick. Transfer to the refrigerator to chill for at least 30 minutes.

Cut out the shapes once the dough is hard to the touch. Place on parchment. If the dough has started to soften, chill for another 30 minutes.

Bake at 375 degrees for 7-9 minutes, until the edges just start to brown. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

When the cookies are completely cool, make the icing.

In a mixer, combine the meringue powder, corn syrup, vanilla, and water. Whisk by hand until foamy.

Add the powdered sugar and hand-whisk until incorporated, then beat with the paddle attachment on medium-high for about 5 minutes, until the icing forms peaks. Add food coloring as desired.

Iced Cutout Cookies

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 Dipped Gingerbread Shortbread #ChristmasCookies

This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.

Welcome to Christmas Cookies Week! I’m so excited to be joining with a fabulous group of bloggers to bring you a week chock-full of Christmas cookie goodness.

Gingerbread Shortbread 1

I’m kicking off this week with these fabulous Chocolate Dipped Gingerbread Shortbread cookies.  In true shortbread fashion, these are a little crisp, with a melt-in-your-mouth texture. The spice of the ginger is balanced nicely by a dip in melted chocolate.

These are pretty much the definition of a Christmas cookie to me – and so adorable thanks to Sprinkle Pop sprinkles!

Gingerbread Shortbread 3

And, in the spirit of the holidays, we have some amazing prizes to giveaway from our generous sponsors. Be sure to enter – we’d love to give you one of these holiday gifts!

Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek.

Prize Package #1:

From Adams Extracts comes a selection of baking delights including their prize-winning pound cake mix, pure vanilla extract, pure peppermint extract, double strength pure vanilla extract, pound cake flavor extract and vanilla cinnamon sugar.

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla was sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams, whose imagination was stirred by his wife’s yearning for a flavoring that wouldn’t bake or freeze out, announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted.

Prize Package #2:

YumGoggle is giving away a variety of holiday and Christmas cookie cutters. The winner of this prize package will receive a sleigh, large ornament and two cookie cutter sets. The first is a mug/ sweater set called Ugly Sweater Specialty Cookie Cutter Set and the second is a Santa/ reindeer set called North Pole Specialty Cookie Cutter Set. Each set includes 2 cookie cutters, 2 templates, 2 instruction cars and 4 bonus templates.

The YumGoggle gallery features food photography from contributors around the world. If you’re looking for a recipe, chances are you’ll find it on YumGoggle. The photos not only whet your appetite but you can easily find the recipes by clicking the photo.

Prize Package #3:

The winner of this Sprinkle Pop prize package will get their choice of 3 sprinkle varieties, at $35.00 value. Winner will be contacted by or need to contact Sprinkle Pop for fulfillment.

Sprinkle Pop offers trendy sprinkle mixes that you won’t find anywhere else. Fun fact: Over 50% of their sprinkle mixes are dyed in house, making each experience one of a kind. Sprinkle Pop also creates one of a kind confetti shapes that are unique to their mixes. Make every occasion a festive one with these fun sprinkle creations.

Prize Package #4:

One winner will receive an 11 5/8 inch x 16 1/2 inch Silpat® baking mat which is perfect for all of your cookie baking throughout the year. Reduces the need for parchment and is reusable.

The original silicone baking mat made from a dedicated silicone with reinforced fiberglass mesh. Nothing sticks to Silpat® which means you’ll spend less time cleaning and more time enjoying your baking creations. Silpat® replaces the need for butter, grease, oils, and sprays.

  • Multi-purpose non-stick silicone baking and pastry mat.
  • No cooking sprays, oils or parchment paper needed.
  • Not to be used as a cutting surface.
  • Can be used in the oven, microwave and freezer.

a Rafflecopter giveaway

Gingerbread Shortbread 2

Chocolate Dipped Gingerbread Shortbread
(adapted from Hungry Couple)
Makes 3 dozen

1 1/2 sticks unsalted butter, at room temperature
1/4 cup sugar
1/4 cup brown sugar
1 Tbsp. molasses
1 tsp. vanilla
2 cups flour
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. salt
6 oz. dark chocolate
Sprinkles (I used The Ginger Man Sprinkle Mix from Sprinkle Pop)

Preheat the oven to 350 degrees.

In the bowl of a stand mixer, cream together the butter and sugars. Stir in the molasses and vanilla.

In another bowl, whisk together the flour, ginger, cinnamon, and salt.

Add the dry ingredients to the wet ingredients until just combined.

Roll out the dough to approximately 1/2″ thick and cut into even strips. My cookies were about 1″ x  3 1/2″, and the dough made just about 3 dozen.

Bake on a parchment-lined cookie sheet for 12-15 minutes, until the edges are lightly browned. Let cool.

When cool, melt the chocolate in the microwave on half power. Dip each cookie stick in the melted chocolate and sprinkle with sprinkles.

Looking for more Christmas cookie inspiration? Here are more than 30 ideas from my fellow blogger friends, with more to come every day this week!

#ChristmasCookiesWeek Monday 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.

Apple Cider Cutout Cookies #appleweek

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

Guys, I have been chomping at the bit to share these adorable cookies with you! These are such a fun treat for the season – not only do they look like apples, they’re also loaded up with apple cider flavor! I added apple cider mix to the cookie dough, and  apple cider to the icing, so you get a nice apple bite all the way through.

Also, even though these look impressive, they’re really easy to decorate – a great first project if you’re new to royal icing!

AppleCiderCutoutCookies1

I portioned out just a little icing for the leaves and stems, then colored the rest red. After outlining all of the apples, I thinned the icing a little to flood the outlined area. Squeezed on a little stem and some leaves and voila! Apples.

The face and highlights were added with a food-safe marker (an easy way to add some extra decoration without making more icing colors)!

AppleCiderCutoutCookies2

These were the perfect use for the sugar Imperial Sugar sent us, too! To get the depth of flavor, the cookies use both white and brown sugar, and the icing uses powdered sugar, too!

If you want to win a prize pack from Imperial Sugar, including # pounds of sugar, be sure to enter here: a Rafflecopter giveaway

 

Fresh Corn Salsa (8)

Apple Cider Cutout Cookies
(adapted from Semi Sweet Designs and Nifty Spoon)
Makes about 18 cookies, depending on cookie cutter size

1 cup unsalted butter, softened
1/2 cup brown sugar (I used Imperial Sugar)
1/2 cup granulated sugar (I used Imperial Sugar)
1 egg
1 tsp. vanilla extract
1/2 tsp. baking powder
3 packets hot apple cider mix
3 1/2 cups all-purpose flour

2 Tbsp. meringue powder
2½ cups powdered sugar
2 Tbsp. apple cider
3 Tbsp. water

In a stand mixer, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg, vanilla, baking powder, and cider mix and beat until well incorporated.

Mix in flour, one cupful at a time. If the dough is sticky after all the flour is well incorporated, add additional flour, 2 Tbsp. at a time, until no longer sticky.

Sandwich the dough between two sheets of parchment paper and roll out until 1/4″ thick. Chill the dough for at least 30 minutes. Once the dough is hard to the touch, cut out shapes and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.

Bake at 375 degrees for 7-9 minutes. You want to remove them before the edges start to brown. Cool on the pan for 10 minutes and then transfer to a baking rack to cool completely.

When the cookies are fully cooled, make the icing:

In the bowl of a stand mixer, combine the meringue powder, powdered sugar, cider and water. Mix until thick and glossy – about 7 minutes.

Remove 1/3 cup of the icing  – tint half brown and half green. Tint the remaining icing red.

Using a piping bag, outline the cookies with the red icing, then add 1 Tbsp. cider to the remaining red and use it to flood the outlined cookies, spreading the frosting gently when needed.

Pip the stem and leaves on using the brown and green icing.

Let dry for several hours or overnight. Store in an airtight container.

And there are so many more Monday’s Recipes:

  • Apple & Lentil Andouille Crockpot Stew by Faith, Hope, Love & Luck 
  • Apples and Chai Smoothie by Our Good Life
  • Apple Cider Cutout Cookies by Kate’s Recipe Box
  • Apple Cider Pancakes by Family Around the Table
  • Apple Cinnamon Pull Aparts by The Freshman Cook
  • Apple Crepes by Caroline’s Cooking
  • Apple Crisp Ebelskivers by Cindy’s Recipes and Writings
  • Apple Fritter Monkey Bread by Mildly Meandering
  • Apple Herb Stuffed Pork Chops by West Via Midwest
  • Apple Pudding by The Anthony Kitchen
  • Apple Raisin Oatmeal Cookies by The Monday Box
  • Apple Cinnamon Scones with Maple Sugar Butter by Strawberry Blondie Kitchen
  • Apple Stuffed Chicken Breast by Seduction in the Kitchen
  • Apple Upside Down Cake by Lemon Blossoms
  • Appledoodle Cookies by Cookaholic Wife
  • Applesauce Coffee Cake by An Affair from the Heart
  • Applesauce Muffins by A Day in the Life on the Farm 
  • Baked Apple Donuts by Corn, Beans, Pigs and Kids
  • Balsamic Roasted Brussels Sprouts with Apples by Simple and Savory
  • Bourbon Apple Pecan Bread Pudding by Soulfully Made
  • Caramel Apple Crumb Cake by The Redhead Baker
  • Caramel Apple Jam by Books n’ Cooks
  • Gingersnapple Tart by Jolene’s Recipe Journal
  • Chicken Salad Apple Bites by A Kitchen Hoor’s Adventures
  • Dutch Apple Cobbler with Cheesecake Topping by Who Needs a Cape?
  • Dutch Apple Coffee Cake by Daily Dish Recipes
  • German Apple Pancakes with Cider Syrup by House of Nash Eats
  • Grilled Cheddar Cheese with Apples and Hatch Chile Hot Sauce by Culinary Adventures With Camilla
  • One Pot Jamaican Jerk Chicken and Apples by Jonesin’ for Taste
  • Oven Roasted Apple Butter by Savory Moments
  • Salted Caramel Apple Crumble by Hezzi-D’s Books and Cooks
  • Savory Skillet Chicken and Apples by Cooking With Carlee
  • Skillet Pork Chops with Apples and Bacon by The Anthony Kitchen
  • Slow Cooker Pork with Apples by Palatable Pastime
  • Sugar Free Apple Pie with Crumble Topping by Tip Garden
  • White Cheddar and Apple Chicken Chili by 4 Sons R Us
  • Vegan Caramel Apple Galette by The Baking Fairy
  • Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s  for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own. The AppleWeek 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. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek 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 AppleWeek posts or entry.

    Chocolate Mint Chip Cookies #ChristmasCookies

    If you like the idea of mint for the holidays, but aren’t a huge peppermint fan, these are the cookies for you.

    For me, these are a nod to my Grandma.

    For as long as I can remember, my Grandma’s contribution to holiday dessert has been a box of Andes Candies. We’ve all come to expect them and holiday dessert is not quite right without them on the table.

    When I ran across this recipe that uses Andes chips, I knew Grandma would love them – and I just had to make them.

    ChocolateMintChipCookies

    Chocolate Mint Chip Cookies
    (from The Diary of a Real Housewife)
    Makes 3 dozen

    1 1/2 cup sugar
    1 cup butter, at room temperature
    2 eggs
    2 tsp. vanilla extract
    2 cups flour
    2/3 cup cocoa powder
    1/4 tsp. salt
    3/4 tsp. baking soda
    1 package Andes mint pieces

    Preheat the oven to 350 degrees.

    In a stand mixer, cream together the sugar and butter until light and fluffy. Add in the eggs and vanilla and mix until well combined.

    In a separate bowl, whisk together the flour, cocoa powder, salt and baking powder.

    Add the dry ingredients to the wet in batches and mix until just combined. Fold in mint pieces.

    Roll dough into 1″ balls and place on parchment-lined cookie sheets. Bake for 8-10 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to a rack to cool completely.

    Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

    Chewy M&M Cookies #ChristmasCookies

    When I was planning out cookies to share this week, my 3-year-old begged for these. He was totally smitten with the colorful candies mixed in – and I totally understand why.

    These are pretty simple, but they’re so good. I’m sure these will be year-round cookies for us!

    ChewyMMCookies

    Chewy M&M Cookies
    (from Rachel Cooks)
    Makes 3 dozen

    2 cups flour
    1 Tbsp. cornstarch
    3/4 tsp. salt
    1 tsp. baking soda
    3/4 cup brown sugar
    3/4 cup unsalted butter, softened
    1/2 cup sugar
    1 egg
    1 Tbsp. vanilla extract
    1 12-ounce package of M&Ms

    Preheat the oven to 350 degrees.

    In a bowl, whisk together the flour, cornstarch, salt, and baking powder.

    In the bowl of stand mixer, cream together the butter and sugars. Stir in the egg and vanilla.

    Add the dry ingredients in batches, mixing until just combined. Fold in the M&Ms.

    Roll the dough into 1″ balls and place on a parchment-lined baking sheet. Bake for 9-11 minutes. Let cook for 5 minutes than transfer to a rack to cool completely.

    Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

    Ginger Chocolate Chip Cookies #ChristmasCookies

    If gingerbread and chocolate chip cookies had a baby, these would be the result. They are the ultimate Christmas cookie. I love everything gingerbread-spiced this time of year, but I’m also a chocolate fanatic. Marrying them is a match made in heaven.

    These unassuming cookies are going to be the star of your holiday cookie trays or the hit of your cookie exchange this year – trust me!

    GingerChocolateChipCookies

    Ginger Chocolate Chip Cookies
    (from Marsha’s Baking Addiction)
    Makes 3 dozen

    2 cups flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    2 tsp. cornstarch
    1/4 tsp. salt
    2 tsp. ginger
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    1/2 cup unsalted butter
    3/4 cup brown sugar
    1/4 cup sugar
    1 egg
    1/4 cup molasses
    1 cup chocolate chips

    Preheat the oven to 350 degrees.

    In a bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, ginger, cinnamon, and nutmeg until combined.

    In another bowl, whisk together the butter and sugars until well combined. Mix in the egg and molasses.

    Add the dry ingredients to the wet in increments, stirring until just combined. Fold in the chocolate chips.

    Roll the dough into 1-1 1/2 balls and place on parchment-lined cookie sheets. Bake for 10-12 minutes, until golden around the edges. Let cool for 10 minutes, then transfer to a rack to cool completely.

    Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!

     

    Opa’s Chocolate Chip Cookies #ChristmasCookies

    I’ve mentioned it here before, but my Opa used to work in a bakery. Even after he retired, he continued baking for us at home – especially for the holidays. Now that he’s gone, I’ve taken over his baking. I absolutely love his recipes.

    These are crisp around the edges and soft and chewy in the middle – so good. This is one of my favorites for cookie exchanges – since it’s  recipe from the bakery it makes a lot.

    I recommend using a food scale to measure the ingredients for the best results.

    OpaChocolateChipCookies

    Opa’s Chocolate Chip Cookies
    (a family recipe)
    Makes 9 dozen

    12 oz. brown sugar
    12 oz. sugar
    1 tsp. salt
    3/4 lb. shortening
    1/4 lb. butter
    5 eggs
    2 tsp. vanilla extract
    1 1/2 lbs. flour
    3 Tbsp. baking powder
    1 lb. semi-sweet chocolate chips

    Preheat the oven to 375 degrees.

    In a stand mixer, cream together the sugars, salt, shortening, and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.

    In another bowl, sift together the flour and baking powder. Add the dry ingredients into the wet and mix until well combined. Fold in the chocolate chips.

    Drop by rounded tablespoons onto a parchment-lined cookie sheet. Bake for 8-9 minutes, until lightly browned around the edges. Cool for five minutes, then transfer to a rack to cool completely.

    Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!