A few weeks ago, one of my friends hosted a freezer-friendly breakfast food swap. Everyone made up a big batch of something and we split them all up so everyone went home with a stock of grab-and-go breakfasts for their freezer. It was pretty genius.
It also introduced us to breakfast cookies. And now that we’ve been introduced, we’re here for the breakfast cookies.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
If there’s one recipe I’m most excited to share this week, it’s this one. Not because it’s the fanciest or most impressive – but it’s the one that makes me happiest.
My mom has been making these for me since I was in preschool.
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring! Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!
I’m so excited to share some really great recipes with you this week – starting off with these awesome soft frosted lemon cookies!
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!
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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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)!
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
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:
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.
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.
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!