Mini Cocoa Bomb Cookies

These are little bombs of delight! These small chocolate cookies have actual hot cocoa powder in the dough, making them taste exactly like the frothy drink. With a chewy and soft texture, the dough wraps around a melty marshmallow and is rolled in extra hot chocolate powder/granulated sugar and drizzled with chocolate to really make it feel like a delicious hot cocoa bomb.

How to Make Mini Cocoa Bomb Cookies

1. Preheat the oven to 375°F and line your baking sheets with parchment paper or silicone baking mats.
2. Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes. 
3. Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
4. Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
5. Scoop out the dough using a #24 cookie scoop and flatten. 
6. Cut a marshmallow in half and place one half in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.
7. Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired. 
8. Arrange 6 cookies on your prepared baking sheet. Bake for 6-8 mins or until the dough no longer looks glossy and cracks begin to form.
9. As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
10. Allow the cookie to cool completely on the cookie sheet.
11. Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.
12. Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
13. Store in an airtight container on the counter for up to three days. Enjoy!

Mini Cookies, Big Flavor

• Mini Sugar Cookies
• Snickerdoodle Mini Cookies
• Mini Gingerbread Cheesecake Cookies

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Mini Hot Cocoa Bomb Cookies

Your favorite cup of hot cocoa is now a rich, soft, and chewy mini hot cocoa bomb cookie! It has a chocolatey base that is infused with real hot chocolate powder and is stuffed with a fluffy marshmallow.

Course Dessert

Keyword mini hot cocoa bomb cookies

Prep Time 30 minutes minutes

Servings 20 small cookies

Calories 153kcal

Ingredients

• ¾ cups (167g) salted butter, softened
• ¾ cups (185g) brown sugar
• ¼ cup (58g) granulated sugar
• 1 egg + 1 egg yolk
• 1 Tbsp corn syrup
• ½ Tbsp vanilla extract
• 2 cups (304g) all-purpose flour
• ½ cup (60g) dutch processed cocoa powder
• 1/2 cup (70g) hot cocoa mix, powder only
• ½ Tbsp corn starch
• 1 tsp baking soda
• ½ tsp salt
• 10 large marshmallows, cut in half
• sugar/hot cocoa mix (2 Tbsp of each)
• 1/3 cup (66g) milk chocolate chips, melted

Instructions

• Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper or silicone baking mats.
• Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture. This typically takes about 2 minutes.
  ¾ cups (167g) salted butter, softened, ¾ cups (185g) brown sugar, ¼ cup (58g) granulated sugar
• Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
  1 egg + 1 egg yolk, 1 Tbsp corn syrup, ½ Tbsp vanilla extract
• Next, add the flour, cocoa, hot cocoa mix, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
  2 cups (304g) all-purpose flour, ½ cup (60g) dutch processed cocoa powder, 1/2 cup (70g) hot cocoa mix, powder only, ½ Tbsp corn starch, 1 tsp baking soda, ½ tsp salt
• Scoop out the dough using a #24 cookie scoop and flatten into a disk.
• Cut a marshmallow in half and place one half in the center of each disk and pull the dough up around the marshmallow, enclosing it completely. Smooth out the dough until you have a thick puck-like shape.
  10 large marshmallows, cut in half
• Roll the sides and top of the puck into your sugar/hot cocoa mix, if desired.
  sugar/hot cocoa mix (2 Tbsp of each)
• Arrange 6 cookies on your prepared baking sheet. Bake for 6-8 mins or until the dough no longer looks glossy and cracks begin to form.
• As soon as the cookies come out of the oven press down slightly to help shape the cookies, but do not overdo it, as they will deflate some as the marshmallow cools.
• Allow the cookie to cool completely on the cookie sheet.
• Once cool, drizzle the tops of each cookie with melted chocolate chips, and add your desired sprinkles/toppings.
  1/3 cup (66g) milk chocolate chips, melted
• Allow the chocolate to set before serving (you can speed this process up in the refrigerator).
• Store in an airtight container on the counter for up to three days. Enjoy!

Nutrition

Calories: 153kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 121mg | Potassium: 131mg | Fiber: 3g | Sugar: 13g | Vitamin A: 12IU | Calcium: 20mg | Iron: 2mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Hot Cocoa Bomb Cookies  appeared first on Cookies for Days.

Red Velvet Cake Cookies

We’ll start with the obvious: these cookies are stunners. The deep red coloring paired with the bright white sprinkles? I’m obsessed. But they’re so much more than how they look. These beauties are really, really good. Red Velvet cake mix cookies are the perfect mix of chocolate and vanilla with a texture that other cookies can only dream of achieving. They’re soft. chewy. cakey. ALL of the good things! Add to the list of their accolades that they’re ridiculously easy to mix up? And well, you’ve got a serious winner.

Cake-Inspired Desserts

• Birthday Cookies
• Starbucks Birthday Cake Pop Recipe
• Birthday Sugar Cookie Bars 

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Red Velvet Cake Mix Cookies

Red Velvet has never tasted so good! Soft, chewy, and slightly cakey, these Red Velvet Cake Mix Cookies are dotted with white sprinkles and are the deadly combo of irresistible and easy.

Course Dessert

Keyword cake mix cookies, red velvet cake mix cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 52kcal

Ingredients

• ½ cup (111g) salted butter, softened
• ½ cup (115g) granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 (15.5 oz) box red velvet cake mix
• ¾ cup (114g) all-purpose flour
• 1/2 cup white sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar for 1 minute. I usually do this with a stand mixer or an electric hand mixer.
  ½ cup (111g) salted butter, softened, ½ cup (115g) granulated sugar
• Add in the eggs and vanilla. Once combined, add in the cake mix and flour. Mix until a soft dough forms. Fold in the white sprinkles.
  2 eggs, 1 tsp vanilla extract, 1 (15.5 oz) box red velvet cake mix, ¾ cup (114g) all-purpose flour, 1/2 cup white sprinkles
• Divide the dough into 3 Tbsp portions and arrange on a parchment or silicone lined cookie sheet.
• Bake for 9-11 minutes or until the cookies spread slightly and no longer look wet. Allow to cool on the pan for 3-5 minutes before transferring to a wire cooling rack. Enjoy!

Nutrition

Calories: 52kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 20IU | Calcium: 3mg | Iron: 0.4mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Red Velvet Cake Mix Cookies  appeared first on Cookies for Days.

Christmas M&M Cookies

This is a festive take on a long time fan favorite! These M&M cookies are the best. Truly. What’s better than a thick, fudgy, soft chocolate cookie? A thick, fudgy, soft chocolate cookie that is rolled in tons of Mini M&Ms! And as if that weren’t enough, we make those minis Christmas colored. Mmm. You’ve got a serious gift in your hands (and mouth) with these Christmas cookies. 

One more thing to gush over: because the m&ms are on the outside of the cookie, you get a delightful hard candy shell crunch and bursts of melty chocolate with every bite. They’re not just eye candy, although they are that, too.

Ingredients

How to Make Chocolate M&M Cookies

1. Preheat the oven to 350°F (180°C).
2. In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes. 
3. Add in the eggs, corn syrup and vanilla extract. Once combined, add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
4. Divide the dough into 1 ½ Tbsp portions, roll into a ball and then roll into a bowl of M&M’s. Press the candies onto the cookie dough.
5. Arrange on a cookie sheet lined with parchment or a silicone mat. 
6. Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
7. Allow the cookies to cool on the pan for 10 minutes before serving. Enjoy!

Storing Christmas M&M Cookies

Once your cookies have cooled completely, store in an airtight container at room temperature for 3-5 days. These cookies can also be frozen, just enjoy within 3 months.

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• You can of course mix these by hand, but I typically use a Kitchenaid Mixer or Hand Mixer to save myself the arm aches. 

• Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 scoop for these cookies.

Christmas Cookies for the Nice List

• Mini Gingerbread Cheesecake Cookies
• Little Debbie Christmas Tree Sugar Cookies 
• Egg Nog Snickerdoodle Cookies

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Christmas Chocolate M&M Cookies

These Christmas Chocolate M&M Cookies are low effort and highly festive! A thick and fudgy chocolate cookie that is rolled in merry mini M&Ms before baking, they’re joyful and triumphant. 

Course Dessert

Keyword chocolate m&M cookies, Christmas cookies, m&m cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 3305kcal

Ingredients

• ¾ cup (166g) salted butter, melted
• 1 cup (246g) brown sugar
• ¼ cup (58g) granulated sugar
• 2 eggs + 1 egg yolk
• 1 Tbsp corn syrup
• 1/2 Tbsp vanilla
• 2 cups (304g) all-purpose flour
• ⅔ cups (79g) dutch processed cocoa powder
• ½ Tbsp corn starch
• ½ tsp salt
• ½ tsp baking soda
• 1 (16oz) bag holiday mini M&M’s

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugars until light in color and fluffy in texture. This will take about 2 minutes.
  ¾ cup (166g) salted butter, melted, 1 cup (246g) brown sugar, ¼ cup (58g) granulated sugar
• Add in the eggs, corn syrup and vanilla extract. Once combined, add the flour, cocoa, corn starch, salt and baking soda. Mix until a soft dough forms.
  2 eggs + 1 egg yolk, 1 Tbsp corn syrup, 1/2 Tbsp vanilla, 2 cups (304g) all-purpose flour, ⅔ cups (79g) dutch processed cocoa powder, ½ Tbsp corn starch, ½ tsp salt, ½ tsp baking soda
• Divide the dough into 1 ½ Tbsp portions, roll into a ball and then roll into a bowl of M&M’s. Press the candies onto the cookie dough.
  1 (16oz) bag holiday mini M&M’s
• Arrange on a cookie sheet lined with parchment or a silicone mat.
• Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
• Allow the cookies to cool on the pan for 10 minutes before serving. Enjoy!

Nutrition

Calories: 3305kcal | Carbohydrates: 765g | Protein: 80g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1834mg | Potassium: 3230mg | Fiber: 71g | Sugar: 310g | Calcium: 474mg | Iron: 46mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Christmas Chocolate M&M Cookies appeared first on Cookies for Days.

Christmas Cookie Faves

• Eggnog Snickerdoodles
• Christmas Mini Jacques Torres Cookies
• Christmas Pink Velvet Cookies 

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Mini Christmas Tree Cake Cookie

These mini Christmas Tree Cake Cookies are bite-sized, soft and buttery sugar cookies that are filled with Christmas Tree Cake buttercream and then decorated to match your favorite holiday snack cake!

Course Dessert

Keyword mini christmas cookies, mini christmas tree cake cookies

Prep Time 40 minutes minutes

Cook Time 9 minutes minutes

Servings 48 small cookies

Ingredients

Christmas Tree Cake Buttercream:

• ½ cup (111g) salted butter, softened
• 2 cups (214g) powdered sugar
• 2 tsp vanilla extract
• 3 tbsp heavy cream
• 5 Christmas Tree Cakes
• 1/4 cup Red + green sprinkles

Sugar Cookie:

• 1 ½ cups (333g) salted butter, softened
• 1 ½ cups (345g) granulated sugar
• 3 eggs
• 3/4 tsp butter extract
• 1 tsp vanilla extract
• 4 ½ cups (684g) all-purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 10 oz white candy melts (I like Ghirardelli)
• 4 oz red candy melts
• Green sanding sugar

Instructions

• Start by making the buttercream. Begin by whipping the butter until smooth.
  ½ cup (111g) salted butter, softened
• Next, add in the powdered sugar, vanilla, and heavy cream. Mix until fully incorporated and smooth.
  2 cups (214g) powdered sugar, 2 tsp vanilla extract, 3 tbsp heavy cream
• To the frosting, add 5 whole Christmas Tree Cakes, and mix until incorporated. Be careful to not over mix! You still want a little bit of the texture from the cakes in your buttercream. This will be a thick buttercream. Add in red + green sprinkles and fold until incorporated.
  5 Christmas Tree Cakes
• Scoop 2 tsp dollops of buttercream and flatten slightly. Place onto a parchment-lined baking sheet. Place in the freezer to harden while making the dough.
• Preheat the oven to 350°F.
• Make the cookie dough by creaming together the butter and granulated sugar until light in color and fluffy in texture. I like to use a stand mixer or an electric hand mixer for this.
  1 ½ cups (333g) salted butter, softened, 1 ½ cups (345g) granulated sugar
• Scrape the sides of the bowl and add in the eggs, vanilla, and butter extract. Mix until well combined.
  3 eggs, 3/4 tsp butter extract , 1 tsp vanilla extract
• Next, add the flour, baking powder, and salt. Mix until a soft dough forms.
  4 ½ cups (684g) all-purpose flour, 3 tsp baking powder, ½ tsp salt
• Scoop out your dough using a #48 scoop (about 1 heaping Tbsp). Flatten each dough ball into a disk.
• Remove buttercream dollops from the freezer and place one in the center of each dough disk.
• Close the cookie dough around the frosting dollop and seal any cracks the best you can. Place filled dough balls onto a lined cookie sheet, placing the sealed side of the dough up.
• Bake at 350° F for 11-13 minutes, or until the cookies no longer look wet and glossy on the top.
• Allow the cookies to cool on the cookie sheet.
• After your cookies have cooled, melt your white candy melts according to package instructions until smooth (typically in the microwave in 30 second intervals, stirring between).
  10 oz white candy melts
• Drizzle the top of each cooled cookie with the melted white candy melts. Sprinkle with green sanding sugar.
  Green sanding sugar
• Melt the red candy melts according to package instructions and pour into a piping bag or a plastic bag with the corner snipped off.
  4 oz red candy melts
• Pipe lines similar to those on the Christmas Tree Cakes on each cookie.
• Let the candy melts finish setting up before serving, you can speed this process up in the refrigerator. Enjoy!

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Christmas Tree Cake Cookie appeared first on Cookies for Days.

Mini Gingerbread Cheesecake Cookies

Gingerbread Cheesecake Cookies are a soft, chewy, and perfectly spiced molasses cookie that is stuffed with a creamy cheesecake filling. Andddd if that wasn’t enough, it’s also rolled in a mixture of granulated sugar and sanding sugar, so it looks sparkly and festive. It is decadent and the best way I’ve ever consumed a gingerbread cookie (true story). 
I’m not saying that this cookie will get you off of Santa’s naughty list if you happen to be there, but I’m not not saying that either. 

How to Make Gingerbread Cheesecake Cookies

1. Begin by making the cheesecake filling by whipping the cream cheese until smooth.
2. Next, add in the sugar and vanilla. Mix until fully incorporated and smooth.
3. Scoop filling into ½ Tablespoon portions and place them on a parchment lined baking sheet. Freeze while making the dough.
4. Preheat the oven to 375°F.
5. Make the cookie dough by creaming together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes. 
6. Scrape the sides of the bowl and add in the molasses, egg, and vanilla. Mix until the mixture no longer looks separated and starts to become fluffy.
7. Add flour, baking soda, baking powder, ginger, cinnamon, and salt. Mix until a soft dough forms. If the dough sticks to your fingers, add additional flour, a tablespoon at a time, until no longer sticky.
8. Scoop out your dough using a #40 scoop and break it in half. Flatten both halves into a disk. You will use 2 halves for each cookie. 
9. Working in batches, remove 6 cheesecake dollops from the freezer and place one in the center of one dough disk.
10. Place the second disk on top to cover the filling and pinch the two disks together with your fingertips. Roll the edges with your fingers to smooth out the pinched seams until a smooth puck forms. 
11. Roll the cookie in a bowl of granulated sugar mixed with sparkling sugar sprinkles. 
12. Bake at 375° F for 6-7 minutes, or until the cookies no longer look wet and glossy. Pull the cookies out of the oven and flatten slightly to get the ‘crinkle’ look. 
13. Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling. 
14. Repeat steps 9-13 with the remainder of the dough and filling, remembering to keep the unused filling in the freezer.
15. Enjoy!

Mini Gingerbread Cookie Storage

Once cooled, store your cookies in an airtight container in the fridge for 3-5 days. You can also store these in the freezer, just enjoy within 3 months!

Christmas Cookies

• Christmas Pink Velvet Cookies 
• Christmas Birthday Cake Cookies 
• Christmas Funfetti Milkshake Cookies  

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Mini Gingerbread Cheesecake Cookies

A chewy, molasses-forward Gingerbread cookie that is stuffed with Cheesecake filling. It hits all of the merry notes, without the risk of being predictable.

Course Dessert

Keyword Christmas cookies, gingerbread cheesecake cookie, mini cookie

Prep Time 40 minutes minutes

Cook Time 7 minutes minutes

Servings 32 small cookies

Calories 139kcal

Ingredients

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup (58g) granulated sugar
• 1 tsp vanilla

Gingerbread Cookie

• 1 cup (222g) salted butter, softened
• ¾ cup (185g) brown sugar
• ¼ cup (58g) granulated sugar
• ½ cup (120mL) molasses
• 1 egg
• 1 tsp vanilla
• 3 1/3 cups (506g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 Tbsp ground ginger
• 1 tsp cinnamon
• ½ tsp salt
• Granulated + sanding sugar for decorating

Instructions

• Begin by making the cheesecake filling by whipping the cream cheese until smooth.
  8 oz cream cheese, softened
• Next, add in the sugar and vanilla. Mix until fully incorporated and smooth.
  ¼ cup (58g) granulated sugar, 1 tsp vanilla
• Scoop filling into ½ Tablespoon portions and place them on a parchment lined baking sheet. Freeze while making the dough.
• Preheat the oven to 375°F.
• Make the cookie dough by creaming together the butter, brown sugar, and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes.
  1 cup (222g) salted butter, softened, ¾ cup (185g) brown sugar, ¼ cup (58g) granulated sugar
• Scrape the sides of the bowl and add in the molasses, egg, and vanilla. Mix until the mixture no longer looks separated and starts to become fluffy.
  ½ cup (120mL) molasses, 1 egg, 1 tsp vanilla
• Add flour, baking soda, baking powder, ginger, cinnamon, and salt. Mix until a soft dough forms. If the dough sticks to your fingers, add additional flour, a tablespoon at a time, until no longer sticky.
  3 1/3 cups (506g) all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, 1 Tbsp ground ginger, 1 tsp cinnamon, ½ tsp salt
• Scoop out your dough using a #40 scoop and break it in half. Flatten both halves into a disk. You will use 2 halves for each cookie.
• Working in batches, remove 6 cheesecake dollops from the freezer and place one in the center of one dough disk.
• Place the second disk on top to cover the filling and pinch the two disks together with your fingertips. Roll the edges with your fingers to smooth out the pinched seams until a smooth puck forms.
• Roll the cookie in a bowl of granulated sugar mixed with sparkling sugar sprinkles.
  Granulated + sanding sugar for decorating
• Bake at 375° F for 6-7 minutes, or until the cookies no longer look wet and glossy. Pull the cookies out of the oven and flatten slightly to get the ‘crinkle’ look.
• Allow the cookies to cool slightly on the cookie sheet, then transfer to a cooling rack to finish cooling.
• Repeat steps 9-13 with the remainder of the dough and filling, remembering to keep the unused filling in the freezer.
• Enjoy!

Nutrition

Calories: 139kcal | Carbohydrates: 31g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 83mg | Potassium: 92mg | Fiber: 1g | Sugar: 12g | Vitamin A: 8IU | Vitamin C: 0.004mg | Calcium: 21mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Mini Gingerbread Cheesecake Cookies appeared first on Cookies for Days.

Christmas Snickerdoodles

Ho, Ho, Ho..ly Christmas cookie. These Egg Nog Snickerdoodles are a bite of Christmas joy! In addition to the classic snickerdoodle texture (read: soft and chewy) and the textbook cinnamon sugar coating, these merry treats are packed with holiday goodness. The dough is flavored with Egg Nog and other Christmas spices. If you love Christmas, happiness, Egg Nog, and yummy cookies, you need to add this one to your holiday baking list ASAP.

How to Make Egg Nog Cookies

1. Preheat the oven to 350°F (180°C). 
2. In either a stand mixer or a bowl with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. Typically about 2 minutes. 
3. Scrape the sides of the bowl and add in the egg, corn syrup, and eggnog. Mix until well combined.
4. Add the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix until a soft dough forms (the dough should be very soft, but not sticky. If sticky, add an additional Tbsp of flour until it no longer sticks to your hands).
5. Scoop out your dough using a small scoop (I used a #40) and roll into a ball. Roll the dough in the cinnamon sugar mixture.
6. Repeat with remaining dough.
7. Bake at 350° F for 8-10 minutes, or until the cookies no longer look wet and glossy on the top and the edges just start to brown.
8. Allow the cookies to cool on the cookie sheet.
9. Store in an airtight container in the refrigerator. Enjoy!

Favorite Christmas Cookies

• Christmas Pink Velvet Cookies 
• Christmas Crack Cookies

Latest Recipes:

• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Egg Nog Snickerdoodle Cookies appeared first on Cookies for Days.

Pink Velvet Cookie Recipe

First off, let’s chat about what a pink velvet cookie is. It’s a soft and slightly cakey cake batter cookie that is dyed pink. On top you’ll find a thick swirl of cream cheese frosting and, in this case, cutie Christmas sprinkles. In a word: divine. 

Pink velvet cookies were made for all of your ‘pink Christmas’ loving friends. BUT ALSO they would be so freaking cute for a Wicked watch party??? Serve them as-is but with green sprinkles, color the frosting green, or pinkify the whole cookie! Oooh, Glinda would be so thrillified.

How to Make Pink Velvet Cookies 

1. Preheat the oven to 350°F (180°C). 
2. In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer. 
3. Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
4. Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
5. Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
6. While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
7. Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
8. Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.

How to store leftover cookies

Okay, I typically store these cookies in the fridge and then eat them chilled. BUT if you would rather enjoy them warm like Crumbl, I suggest waiting to frost the cookie until you’re ready to serve. Pop the cookie in the microwave for 7ish seconds and then frost once it’s warm. So good!

Can I freeze Pink Velvet Cookies?

You sure can! I recommend placing all finished cookies onto a baking sheet and popping the pan into the freezer. Let the cookies ‘flash freeze’ for 30 minutes or until the frosting is a little more firm. Remove the pan and place cookies in an airtight container or ziptop bag between layers of parchment paper. Freeze and use within 3 months!

Christmas Cookie Faves:

• Christmas Birthday Cake Cookies 
• Christmas Funfetti Milkshake Cookies  
• Christmas Crack Cookies

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Christmas Pink Velvet Cookies

A cake batter-flavored Christmas Pink Velvet cookie that is soft and sweet and perfectly PINK! Topped with velvety cream cheese frosting, this one is better than Christmas morning.

Course Dessert

Keyword pink velvet cookies

Prep Time 30 minutes minutes

Cook Time 13 minutes minutes

Servings 24 cookies

Calories 220kcal

Ingredients

• 1 ½ cups (333g) salted butter, softened
• 1 ½ cups (345g) granulated sugar
• 3 eggs
• 1 ½ tsp cake batter flavoring
• pink food coloring
• 4 ½ cups (684g) all-purpose flour
• 3 tsp baking powder

Vanilla Cream Cheese Frosting

• 1/4 cup (56g) butter, softened
• 8 oz cream cheese, room temperature
• 2 tsp vanilla
• 4 cups (428g) powdered sugar
• 1 pinch salt
• milk or heavy cream, to thin
• Christmas sprinkles

Instructions

• Preheat the oven to 350°F (180°C).
• In a bowl, cream together the butter and sugar until light and fluffy. I typically mix for about 2 minutes in my stand mixer.
  1 ½ cups (333g) salted butter, softened, 1 ½ cups (345g) granulated sugar
• Add in the eggs, cake batter flavoring and a few drops of pink food coloring. Once mixed, add in the flour and baking powder. Mix until thoroughly combined.
  3 eggs, 1 ½ tsp cake batter flavoring, pink food coloring, 4 ½ cups (684g) all-purpose flour, 3 tsp baking powder
• Divide the dough into 3 Tbsp portions and roll into a ball and flatten slightly before arranging on a parchment or silicone lined cookie sheet.
• Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
• While the cookies are cooling, make the frosting by whipping the butter, cream cheese, and vanilla until smooth.
  1/4 cup (56g) butter, softened, 8 oz cream cheese, room temperature, 2 tsp vanilla
• Add the powdered sugar, one cup at a time. Add in the pinch of salt and then add milk a few tsp at a time until you’ve reached your desired consistency.
  4 cups (428g) powdered sugar, 1 pinch salt, milk or heavy cream, to thin
• Put the finished frosting into a piping bag fit with a round piping tip. Pipe the frosting onto the still warm cookie in a spiral, starting in the center and working your way out and top immediately with Christmas Sprinkles.
  Christmas sprinkles

Nutrition

Calories: 220kcal | Carbohydrates: 51g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 63mg | Potassium: 34mg | Fiber: 1g | Sugar: 32g | Vitamin A: 30IU | Calcium: 36mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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The post Christmas Pink Velvet Cookies  appeared first on Cookies for Days.

Christmas Cake Batter Cookies

These cake batter cookies are the perfect addition for your Christmas cookie trays this year! The thick and chewy sugar cookie base is infused with cake batter flavoring and tons of merry sprinkles. On top you’ll find a velvety smooth cream cheese cake batter frosting that is absolutely divine. Top it off with even more festive sprinkles and you’ve got a cookie worthy of rockin’ around the Christmas tree.

How to Make Birthday Cake Cookies

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat or parchment paper. Set aside. 
2. In a bowl, cream together the butter and sugar until light and fluffy. It typically takes about 2 minutes. 
3. Next, add in the eggs and cake batter flavoring. Once mixed, add in the flour,  baking powder and sprinkles. Mix until thoroughly combined.
4. Divide the dough into 1 ½ Tbsp portions, roll into a ball and flatten slightly before arranging on the prepared cookie sheet.
5. Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
6. While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.
7. Add the powdered sugar, one cup at a time, mixing each time until it is fully incorporated.
8. Add in the cake batter flavoring and mix to incorporate. Add milk a tsp at a time until you’ve reached your desired consistency, if needed.
9. Add the frosting to a piping bag fit with a round piping tip. Pipe on the cookie in a spiral, starting in the center and working your way out.
10. Sprinkle some extra sprinkles on top and serve warm.

Cookie storage

Store these cookies in an airtight container at room temperature for up to 3-5 days. Serve warm!

Christmas Cookie Must-Makes

• Christmas Funfetti Milkshake Cookies  
• Christmas Crack Cookies
• Christmas Cookies

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Christmas Birthday Cake Cookies

This is a copycat Crumbl birthday cake cookie, but tiny and super festive! It’s a thick cake batter sugar cookie that’s filled with sprinkles and topped with a swirl of cake batter cream cheese frosting and more festive sprinkles.

Course Dessert

Keyword Birthday cake cookies, cake batter cookies, crumbl birthday cake cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 24 cookies

Calories 151kcal

Ingredients

• ¾ cup (167g) salted butter, softened
• ¾ cups (173g) granulated sugar
• 1 egg + 1 egg yolk
• 1 tsp cake batter flavoring
• 2 ¼ cups (342g) all-purpose flour
• 1 1/2 tsp baking powder
• ¼ cup (53g) Christmas sprinkles

Frosting

• 4 oz cream cheese, room temperature
• 2 Tbsp salted butter, room temperature
• 2 cups (214g) powdered sugar
• ¼ tsp cake batter flavoring
• 3 tsp milk, if needed
• Christmas Sprinkles

Instructions

• Preheat the oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat or parchment paper. Set aside.
• In a bowl, cream together the butter and sugar until light and fluffy. It typically takes about 2 minutes.
• Next, add in the eggs and cake batter flavoring. Once mixed, add in the flour, baking powder and sprinkles. Mix until thoroughly combined.
• Divide the dough into 1 ½ Tbsp portions, roll into a ball and flatten slightly before arranging on the prepared cookie sheet.
• Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
• While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.
• Add the powdered sugar, one cup at a time, mixing each time until it is fully incorporated.
• Add in the cake batter flavoring and mix to incorporate. Add milk a tsp at a time until you’ve reached your desired consistency, if needed.
• Add the frosting to a piping bag fit with a round piping tip. Pipe on the cookie in a spiral, starting in the center and working your way out.
• Sprinkle some extra sprinkles on top and serve warm.

Nutrition

Calories: 151kcal | Carbohydrates: 34g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 30mg | Potassium: 27mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Calcium: 19mg | Iron: 1mg

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The post Christmas Birthday Cake Cookies  appeared first on Cookies for Days.

Funfetti Milkshake Cookies

My copycat Crumbl Funfetti Milkshake cookie recipe has only been published in my cookbook, Cookies for Days until now! And it’s finally gracing the internet with its presence, Christmas style! 

This is a super-soft sugar cookie with nice buttery edges that is rolled in sprinkles and topped with a cake batter milkshake frosting. It is festive in all of the best ways and totally tastes like a milkshake (like, really).  If you’re more of a cookie bar kinda person, you can easily make my Funfetti Milkshake Cookie Bars festive with a little sprinkle switch. 

Here’s my pro tip: get the festive sprinkle mix from your local grocery store’s bakery. You’ll get a huge container for a fraction of the price that you’d find on the sprinkle aisle. Most times you can even request color combinations!

How to Make Crumbl Funfetti Milkshake Cookies 

1. Preheat the oven to 350°F (180° C).
2. Cream together the butter and granulated sugar until combined. I typically let this mix for about 2 minutes. 
3. Next, add in the eggs, vanilla extract, and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
4. Portion the dough into 3 Tbsp portions. Roll into a ball and then flatten slightly before rolling the edges of the dough into the sprinkles.
5. Bake for 9-11 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
6. Allow the cookies to cool completely on the pan. Once the cookies have cooled, make the frosting.
7. First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.
8. With a stand mixer or with an electric hand mixer, cream the butter until light and fluffy. This will take 1-2 minutes. 
9. Now alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.
10. Next, mix in the cake batter flavoring. Once incorporated, slowly mix in the melted white chocolate.
11. You can further adjust the thickness of your frosting by adding more heavy cream, if desired.
12. Frost each cookie generously and then chill the cookies in the fridge until ready to serve. Serve with a dollop of whipped cream in the center of the cookie, if desired.

How should I store Funfetti Milkshake Cookies?

Once these cookies have cooled and been frosted, store in an airtight container in the refrigerator for 3-5 days. These cookies are meant to be served chilled!

Can you freeze these cookies?

Yes! Frost your cookies like normal and then arrange on a cookie sheet. Place the whole cookie sheet in the freezer for 30min-1hour to ‘flash freeze’ them. Once they are stiff to the touch, place in a ziptop freezer bag or airtight container and store in the freezer. They will last for up to 3 months! Need more detailed guidance? Check out my post on how to freeze cookies!

Other festive faves

• Christmas Crack Cookies
• Cranberry Bliss Biscotti 
• Christmas Crumbl Chocolate Chip Cookies

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Funfetti Milkshake Cookies

A soft sugar cookie rolled in festive sprinkles and frosted with a cake batter/white chocolate frosting. The Christmas edit of Funfetti Milkshake Cookies are the best way to enjoy a milkshake in December.

Course Dessert

Keyword Christmas cookies, crumbl funfetti milkshake cookies

Prep Time 24 minutes minutes

Cook Time 13 minutes minutes

Servings 12 cookies

Calories 675kcal

Ingredients

• 1 ½ cups (333g) salted butter, softened
• 1 ½ cups (345g) granulated sugar
• 3 eggs
• 3 tsp vanilla extract
• ¼ cup (60ml) canola oil
• 4 ½ cups (684g) all-purpose flour
• 3 tsp baking powder
• ½ cup (107g) christmas sprinkles

Frosting

• 1 cup (200g) white chocolate chips, melted and cooled
• 3/4 cup (167g) salted butter, room temperature
• 4 1/2 cups (482g) powdered sugar
• 1 tsp cake batter flavoring
• up to 1/4 cup heavy cream
• whipped cream, if desired

Instructions

• Preheat the oven to 350°F (180° C).
• Cream together the butter and granulated sugar until combined. I typically let this mix for about 2 minutes.
• Next, add in the eggs, vanilla extract, and canola oil. Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.
• Portion the dough into 3 Tbsp portions. Roll into a ball and then flatten slightly before rolling the edges of the dough into the sprinkles.
• Bake for 9-11 minutes or until the cookies have spread and the center of the cookie no longer looks wet and glossy.
• Allow the cookies to cool completely on the pan. Once the cookies have cooled, make the frosting.
• First, melt the white chocolate chips in the microwave by heating them at full power for 30 seconds and then stirring. Repeat until the white chocolate is completely melted. Set aside.
• With a stand mixer or with an electric hand mixer, cream the butter until light and fluffy. This will take 1-2 minutes.
• Now alternate adding 1/2 cup of powdered sugar with just enough heavy cream to bring the mixture together. Repeat until all of the powdered sugar has been added. The frosting should stay thick.
• Next, mix in the cake batter flavoring. Once incorporated, slowly mix in the melted white chocolate.
• You can further adjust the thickness of your frosting by adding more heavy cream, if desired.
• Frost each cookie generously and then chill the cookies in the fridge until ready to serve. Serve with a dollop of whipped cream in the center of the cookie, if desired.

Nutrition

Calories: 675kcal | Carbohydrates: 143g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 41mg | Sodium: 125mg | Potassium: 113mg | Fiber: 2g | Sugar: 74g | Vitamin A: 59IU | Calcium: 79mg | Iron: 4mg

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The post Christmas Funfetti Milkshake Cookies   appeared first on Cookies for Days.

The Gingerbread House Recipe you’ve been waiting for!

It’s the most wonderful (edible) craft of the year! Gingerbread houses are a seasonal must make for me. And making them from scratch only amps up the fun! Plus, it’s cheaper (& prettier & more customizable) than the pre-made house kits you buy at the store. 

And I know, I know, you won’t believe me, but I promise this Gingerbread house recipe is actually a lot easier to make than you’re probably thinking it is! A couple notes for making your house the most successful homemade gingerbread house ever: 

1. Give your house ample time to dry! You’ll want to let your decorations dry before assembly + let the house dry after assembly before moving. Don’t worry, I’ll walk you through all the steps!
2. Part way through baking, use a template to cut out the gingerbread shapes you’ll need before it finishes cooking! This is WAY better than trying to cut the baked cookie. 
3. Decorate your house before you assemble it! I know it sounds counterintuitive to decorate a gingerbread house that way, but it really works. 

Ingredients for Homemade Gingerbread Houses

How to Make Gingerbread Houses

1. Preheat the oven to 300°F. Line a cookie sheet with parchment paper and set aside.
2. In a stand mixer or with an electric hand mixer, combine all of the gingerbread ingredients until a very thick and sticky dough forms.
3. Remove dough from the mixer and place in your parchment lined cookie sheet. Press & roll the dough into the pan, flouring as needed, until all of the dough is rolled out in a thin and even layer.
4. Use a sharp knife to cut a 1/4 inch border around the edge of the pan.
5. Bake in the preheated oven for 30 minutes.
6. Remove from the oven and place the gingerbread house template onto the hot gingerbread. Using a sharp knife, cut the template into the gingerbread. 
7. Once the template is all cut out, return the entire pan to the oven to bake for an additional 15 minutes.
8. Once done, remove from the oven and allow the gingerbread to cool completely before using a spatula to remove the cut out pieces from the pan.
9. Once completely cool, make the gingerbread house glue by combining all of the ingredients (starting with 1/3 cup water) in a stand mixer with the whisk attachment. The glue will be quite thick, you can add more water if needed, but add a very small amount at a time. A little goes a long way! 
10. Add your decorations to the walls and roof while the pieces are laying flat on the counter. 
11. Allow the decorations to dry for 30 minutes before assembling the entire house.
12. Assemble the entire house using the gingerbread house glue, again allowing everything to dry for 30 minutes before moving the house.
13. Display your house on a board or pan, as desired. Yay!

Can I eat my homemade Gingerbread House?

You sure can (but you may not want to!). Everything in this recipe is edible, it just probably doesn’t taste that great after it is assembled.

Best Candy for Decorating Gingerbread Houses

OOOH! The sky’s the limit here!! Here are a few of my faves: 

• Novelty-shaped Christmas candies
• Mini marshmallows 
• Chex mix + other cereals
• Gum drops 
• Pretzels (stick & classic) 
• M&Ms (mini & classic) 
• Peppermints 
• Candy canes 
• Sprinkles (I really like Pearl Sprinkles here!) 
• Twizzlers 
• Sixlets 
• Gumballs 
• Red hots 

How long will my Gingerbread House last?

This will stay presentable for pretty much as long as you’d want to look at a fake house on your counter! Even if you decorate early in mid-November, this fella should still be looking fine come Christmas time. 

Other Festive Recipes

• Christmas Sugar Cookies with Easy Frosting
• Christmas Potpourri Recipe
• Christmas Tree Little Debbie Cake Balls

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Gingerbread House

Ready for some classic holly-jolly fun? Level up your holiday decorating game with a homemade gingerbread house that’s completely ‘you’!

Course Holiday

Keyword gingerbread houses

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 1 large house (4 small)

Calories 4840kcal

Ingredients

Gingerbread

• 3 1/4 cups all-purpose flour
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tbsp baking powder
• 1/2 cup brown sugar
• 1 egg
• 1/2 cup canola oil
• 1 cup molases

Gingerbread House Glue

• 1/4 cup merengue powder
• 4 cups powdered sugar
• 1/3 cup water, plus more as needed

Template

• This is the template I used

Instructions

• Preheat the oven to 300°F. Line a cookie sheet with parchment paper and set aside.
• In a stand mixer or with an electric hand mixer, combine all of the gingerbread ingredients until a very thick and sticky dough forms.
• Remove dough from the mixer and place in your parchment lined cookie sheet. Press & roll the dough into the pan, flouring as needed, until all of the dough is rolled out in a thin and even layer.
• Use a sharp knife to cut a 1/4 inch border around the edge of the pan.
• Bake in the preheated oven for 30 minutes.
• Remove from the oven and place the gingerbread house template onto the hot gingerbread. Using a sharp knife, cut the template into the gingerbread.
• Once the template is all cut out, return the entire pan to the oven to bake for an additional 15 minutes.
• Once done, remove from the oven and allow the gingerbread to cool completely before using a spatula to remove the cut out pieces from the pan.
• Once completely cool, make the gingerbread house glue by combining all of the ingredients (starting with 1/3 cup water) in a stand mixer with the whisk attachment. The glue will be quite thick, you can add more water if needed, but add a very small amount at a time. A little goes a long way!
• Add your decorations to the walls and roof while the pieces are laying flat on the counter.
• Allow the decorations to dry for 30 minutes before assembling the entire house.
• Assemble the entire house using the gingerbread house glue, again allowing everything to dry for 30 minutes before moving the house.
• Display your house on a board or pan, as desired. Yay!

Nutrition

Calories: 4840kcal | Carbohydrates: 904g | Protein: 48g | Fat: 121g | Saturated Fat: 11g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 73g | Trans Fat: 0.5g | Cholesterol: 164mg | Sodium: 3128mg | Potassium: 693mg | Fiber: 13g | Sugar: 578g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 912mg | Iron: 23mg

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• Oreo Truffle Cookie Bars 
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The post Gingerbread House  appeared first on Cookies for Days.