Tag: Christmas Cookie Swap

Gingerbread S’more Blossoms

Today’s cookie is mash-up of a few cookies and it’s perfect for anyone short on time or doesn’t fancy themselves a baker. It’s a Gingerbread S’more Blossom.

So, what exactly is a Gingerbread S’more Blossom? It’s a gingerbread cookie, topped with a marshmallow that is roasted under the broiler and then topped with a Hershey Kiss! And as I mentioned they are perfect for anyone who is a bit apprehensive to bake cookies from scratch as the gingerbread cookie is made using a prepackaged mix. If you prefer to use your favorite gingerbread recipe that would work as well. I’ve made gingerbread cookies from scratch, and I have made them using Betty Crocker’s Gingerbread Cookie mix and have been just as happy with the results and have appreciated the time it saves!

The end result is a cookie that is the perfect combination of a s’more and blossom cookie along with gingerbread!

Gingerbread S’more Blossoms

Ingredients:

1 17.5 oz Gingerbread Cookie Mix* plus ingredients listed on package to make the cookies

Large marshmallows, cut in half**

Hershey Kisses, unwrapped**

*I used Betty Crocker’s Gingerbread Cookie Mix

**For the marshmallows, you will need half the amount of cookies you bake and for the Hershey Kisses you will need an equal amount

Directions:

Prepare the dough and bake the gingerbread cookies per the package instructions.

After removing the cookies from the oven press a marshmallow in the center of each cookie, cut side down and let the cookies cool on the baking sheets.

Switch the oven to the broiler setting and place one baking sheet at a time back in the oven for 30-60 seconds, or until the marshmallows begin to brown. Remove from the oven and immediately place a Hershey Kiss in the center of each marshmallow. Transfer the cookies to wire rack to cool completely.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.

Peppermint Chocolate Chip Snowballs

This time of the year peppermint is the star flavor in many beverages, candies and baked goods. And if you are a fan of the flavor, you are going to love today’s Snowball cookies. Snowballs, also known as Mexican Wedding Cookies and/or Russian Tea Cakes, are typically flavored with vanilla extract and have finely chopped pecans, but today’s version takes a festive approach with peppermint extract and chocolate chips for a Peppermint Chocolate Chip Snowball.

These buttery cookies will melt in your mouth and have you begging for a cup of hot cocoa. A few things to note, while I added 2 teaspoons of peppermint extract you could reduce it to 1 teaspoon. You will still get the peppermint flavor, but it won’t be as pronounced. Also, if you want to make the appearance of these cookies festive for the season you could add a few drops of red food coloring to give them a nice pink hue.

Peppermint Chocolate Chip Snowballs

  • Servings: 24 Cookies
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Ingredients:

2 sticks unsalted butter, at room temperature

1 1/2 cups confectioners’ sugar, divided

2 teaspoons peppermint extract

2 cups flour

1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 F. Lines 2 baking sheets with parchment paper.

In a large bowl beat together the butter and 1/2 cup of the confectioners’ sugar with hand mixer on medium speed until smooth. Beat in the peppermint extract. Reduce the speed to low and gradually add in the flour and then the chocolate chips.

Scoop tablespoons of dough and roll into a ball and then place on the prepared baking sheets about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, until the cookies are a light golden brown.

Place the remaining cup of confectioners’ sugar in a medium bowl.

Let the cookies cool on the sheets for 2 minutes before transferring to a wire rack to cool for 5 minutes. After 5 minutes roll the cookies in the confectioners’ sugar to coat them. Return them to the wire rack to cool completely.

Once the cookies have completely cooled roll them in the confectioners’ sugar once again.

Store in an airtight container.

Recipe first appeared on Bead Yarn & Spatula

Red Velvet Cake Mix Cookies

If you’ve never thought of using cake mix to whip up a batch of delicious cookies let this be your PSA to do so. I’ve shared a recipe using a chocolate cake mix – Chocolate Salted Caramel Chip Cookies – a yellow cake mix – Pumpkin Spice Chocolate Chip Cookies – and today I am sharing one using a red velvet cake mix to make Red Velvet Cake Mix Cookies (how original!).

These cookies are perfect for the season with their deep red hue and little effort required to make them (let’s be honest, most people’s to-do list around this time can seem never-ending). While it is nice to bake something that is “fancy” and a tad bit involved it’s just as a nice (and less stressful) to make something that is easy and quick. The most stressful part of these cookies is having to wait one hour to bake them while the dough chills.

But after waiting for the dough to chill, and baking and cooling you’ll have delicious cookies that will be a great addition to any other cookies you are baking for the holiday’s or perfect just on their own. 

One quick thing to note, to mimic a traditional Red Velvet Cake I used Hershey’s Cream Cheese Chips in these cookies, if you are unable to find them you can use white chocolate chips instead.

Red Velvet Cake Mix Cookies

  • Servings: 24 Cookies
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Ingredients:

1 15.25oz box Red Velvet Cake Mix

1 1/2 teaspoons instant coffee granules (optional)

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup cream cheese chips*

*I used Hershey’s Cream Cheese Baking Chips, if you cannot find them white chocolate chips can be used instead.

Directions:

In a large bowl combine the cake mix, instant coffee (if using), oil, eggs and vanilla extract and beat with a hand mixer on medium speed until well combined. Stir in the cream cheese (or white chocolate) chips. Cover the bowl with plastic wrap and refrigerate 1 hour.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Using a cookie scoop drop the dough about 2 inches apart on the baking sheets. Bake in the preheated oven for 10-11 minutes. The cookies will look slightly underbaked. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container.

Recipe first appeared on Bead Yarn & Spatula.