Caramel Brownie Recipe

A fudgy chocolate brownie oozing with a gooey flowy caramel lava-like situation. Hi, it’s delicious and decadent and everything you need a fancy, night-in dessert to be.  Oh, and did I mention it’s topped with flaky salt to cut the sweetness a tad and add an extra level of yum? I didn’t? Well, it is. 

This elevated brownie is perfect for an at-home Valentine’s Day celebration. Or really, any day of the year! Interested in other Valentine’s treats? This recipe is part of my “Love Bites Bake-Along” series alongside the likes of Heart Hand Pies, Red Velvet Snack Cakes, Valentine’s Bark, Pink Velvet Whoopie Pies and Raspberry Cheesecake Jars.

What Ingredients are in Caramel Brownies? 

How to Make Caramel Brownies 

1. In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
2. Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
3. Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
4. In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
5. Fold in the flour, cocoa powder, cornstarch and salt until just combined.
6. Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
7. Pour and spread the caramel onto the brownie batter in the pan.
8. Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
9. Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
10. Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.

How should I store caramel brownies?

Store your brownies in the fridge for up to 3 days! They technically can stay on the counter, but the caramel will hold better if chilled.

Can I freeze caramel brownies?

You totally can! Allow the brownies to cool completely and cut with a plastic knife. Wrap individual squares in parchment paper to prevent sticking and freeze in a ziptop bag. Freeze for up to 3 months!

Brownie Lover? Try These:

• Fudge Brownies
• Peanut Butter Brownies
• Frosting for Brownies

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Caramel Brownies

My famous fudge brownies layered with a smooth, gooey caramel? Sign me up! Caramel Brownies elevate a bake-sale standard into something worthy of love songs.

Course Dessert

Keyword caramel brownies

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Calories 3285kcal

Ingredients

Caramel Layer:

• 1/2 cup sweetened condensed milk
• 2 tbsp salted butter
• 1/2 cup brown sugar
• 1/4 cup corn syrup
• 3 large marshmallows

Brownie

• 3/4 cup salted butter, melted
• 1 cup brown sugar
• 1/4 cup granulated sugar
• 3 eggs
• 1/2 tbsp vanilla extract
• 1 1/2 cup all purpose flour
• 1/3 cup + 1/4 cup dutch processed cocoa powder
• 1/2 tbsp corn starch
• 1/2 tsp salt
• flake salt, for garnish

Instructions

• In a medium saucepan over medium heat, combine the sweetened condensed milk, salted butter, brown sugar and corn syrup. Heat while stirring constantly until the mixture reaches 225°F. or until it hits the softball stage.
• Remove from heat and then stir in the 3 large marshmallows. Set aside until needed.
• Preheat the oven to 350°F. Line a 8×8 pan with parchment paper and set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, eggs and vanilla until combined.
• Fold in the flour, cocoa powder, cornstarch and salt until just combined.
• Spread 2/3 of the brownie batter onto the bottom of the prepared pan.
• Pour and spread the caramel onto the brownie batter in the pan.
• Dollop the remaining brownie batter on top of the caramel and then use a toothpick to swirl the brownie batter into the caramel.
• Bake at 350°F for 30-35 min or until the brownies are set. Allow the brownies to cool completely before cutting. Cut with a plastic knife and enjoy!
• Best stored in the fridge because it will help the caramel stay where it should once the brownies have been cut.

Nutrition

Calories: 3285kcal | Carbohydrates: 671g | Protein: 49g | Fat: 51g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 603mg | Sodium: 1875mg | Potassium: 1408mg | Fiber: 5g | Sugar: 521g | Vitamin A: 1821IU | Vitamin C: 4mg | Calcium: 830mg | Iron: 14mg

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• Oreo Truffle Cookie Bars 
• Lemon Cutout Cookies 
• Iced Oatmeal Cookie Bars 
• Patriotic Cake Batter Blondies 
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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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What is a Linzer Cookie?

Ingredients in Linzer Cookies

• Butter, softened – I use salted butter in all of my recipes. If you are an unsalted butter fan, be sure to add an extra pinch of salt to your dough. 
• Granulated sugar
• Powdered sugar
• Egg
• Vanilla
• Almond extract 
• All-purpose flour
• Almond flour – The addition of almond flour is one of the things that separate traditional Linzer cookies from shortbread thumbprint cookies. 
• Salt 
• Plum jam – You can use any jam you’d like in these. Did I choose plum solely so I could call these Sugar Plum cookies? Yes, I totally did. 
• Powdered sugar, for dusting

How to Make Sugar Plum Linzer Cookies

1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.
2. In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.
3. Add the egg, vanilla, and almond extract, mixing until well combined.
4. Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.
5. On a floured surface, roll out the dough to about 1/4 inch thick. 
6. Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.
7. Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.
8. Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.
9. Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.

Do I need to refrigerate Linzer cookies?

Nope! Once your cookies are cooled and assembled, store in an airtight container on the counter for up to 4 days.

What jams work well in Linzer cookies?

Lots of jams work well in Linzers. They are often made with apricot, raspberry or strawberry jams, but you can really pick your favorite here.

Sandwich Cookies You’ll Love

• Red Velvet Whoopie Pies
• Oreo Cakesters 
• Nutter Butter Cookie

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Sugar Plum Linzer Cookies

‘Twas Christmas cookie season and all the watering mouths couldn’t stop from eating these Linzer Cookies, not even the grouch. If you’re prone to visions of sugar plums dancing through your head, these Sugar Plum Linzer Cookies are just for you!

Course Dessert

Keyword Christmas cookies, linzer cookies, sugar plum linzer cookies

Prep Time 30 minutes minutes

Servings 24 cookies

Calories 99kcal

Ingredients

• 1 cup salted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 egg
• 1 tsp vanila
• 1/4 tsp almond extract
• 2 1/3 cups all purpose flour
• 1 cup almond flour
• 1/4 tsp salt
• 1/2 cup plum jam
• powdered sugar for dusting

Instructions

• Preheat your oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat, and set aside.
• In a stand mixer cream together the butter, granulated sugar, and powdered sugar until smooth.
• Add the egg, vanilla, and almond extract, mixing until well combined.
• Then add the all-purpose flour, almond flour, and salt, mixing until you have a soft, slightly gritty dough.
• On a floured surface, roll out the dough to about 1/4 inch thick.
• Use Linzer cookie cutters to cut out an equal number of whole cookies and cookies with a center cut-out.
• Arrange the cookies on the prepared cookie sheet and bake at 350°F for 7-9 minutes, until the cookies puff up and lose their glossy appearance.
• Let the cookies cool completely. Spread jam onto the bottom of each whole cookie. Set aside.
• Place the cookies with the cut-out centers on a cookie sheet, dust with powdered sugar, then sandwich the jam-filled whole cookies with the powdered sugar–dusted cookies on top.

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 27mg | Potassium: 16mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 13mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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What the Elf is a Christmas Crack Cookie?

To truly understand the majesty of these Christmas Cookies, we have to discuss Christmas Crack first. An affectionate name for Saltine Cracker Toffee, Christmas Crack combines saltines, caramelized brown sugar, and chocolate to make an utterly addictive easy toffee.

And this cookie recipe chops up the cracker toffee and tosses it into a brown butter cookie dough that is soft & chewy. Then, as if that wasn’t enough, we top the cookies with flakey sea salt. Making these cookies, quite literally, a pleasure to eat and impossible to control yourself around.

Ingredients in Christmas Crack Cookies

How to Make Toffee Cracker Cookies 

1. First make the Christmas Crack. Preheat the oven to 400°F. Line a 9×9 pan with parchment paper and arrange the saltine crackers in the pan. Then set aside.
2. In a small saucepan, combine the salted butter and brown sugar. Bring to a boil. Once boiling, stop stirring. Boil for 2 1/2 minutes and then pour over the saltine crackers.
3. Bake the toffee covered crackers in the oven for 6 minutes.
4. Remove the cracker toffee from the oven and sprinkle the chocolate chips on top. Let them sit for 5 minutes and then spread. Allow the cracker toffee to cool completely and then put in the freezer.
5. While the toffee is chilling, brown the butter for the cookie dough.
6. In a medium saucepan over low heat, melt the butter completely.
7. Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.
8. Pour the brown butter into the bowl of your stand mixer or into a large bowl.
9. Preheat the oven to 350° F.
10. Add the brown sugar and granulated sugar to the bowl and mix thoroughly for 1 minute.
11. Next, add the eggs and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
12. Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
13. Remove the cracker toffee from the freezer and chop the cracker toffee into small pieces.
14. Fold the cracker toffee pieces into the cookie dough.
15. Scoop the dough out into 3 tbsp portions and arrange on a parchment or silicone lined cookie sheet. Top with flakey sea salt.
16. Allow the cookie dough to rest at room temperature for 10 minutes prior to baking.
17. Bake for 9-11 minutes or until spread, and the cookie no longer looks glossy. Allow the cookies to cool on the pan.
18. Enjoy!

How to serve Christmas Cookies

1. Plate them up, cover them with saran wrap (or cellophane) and add note. Simple. Effective. Delicious.
2. Box it! Pack in your Christmas treats, close it up (maybe add a sticker to seal it) and deliver the joy.
3. Make a cookie sleeve by laying cellophane out on the counter and stacking cookies on top. Roll the cellophane around the stack and tape in place to create a cookie sleeve. Tie the ends with festive ribbon and voila!  
4. Fill up a mason jar with cookies and slap an adhesive tag on the side.
5. Create a homemade variety tin in a disposable aluminium bread or 9×9 pan.

Storing Christmas Crack Cookies

Once your cookies have cooled completely, place in an airtight container. Store at room temperature for up to 3 days. You can also freeze in a ziptop bag for up to 3 months.

Salty x Sweet Treats

• Barnes and Noble Salted Caramel Cookie Copycat Recipe
• Pretzel Turtle Bites
• Twisted Sugar Salted Caramel Sugar Cookie

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Christmas Crack Cookies

If you’ve got an addictive personality, watch out! These Christmas cookies infuse actual Christmas Crack (toffee crackers) in a brown butter cookie dough that absolutely SLEIGHS.

Course Dessert

Keyword Christmas cookies, christmas crack cookies

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Servings 24 cookies

Calories 169kcal

Ingredients

Christmas Crack

• 9 saltine crackers
• 6 tbsp salted butter
• 6 tbsp brown sugar
• 3/4 cup (150g) chocolate chips

Cookie Dough

• 1 cup (222g) salted butter, browned
• 1 cup (246g) brown sugar
• 1/2 cup (115g) granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cup (342g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• flakey sea salt, for garnish

Instructions

• First make the Christmas Crack. Preheat the oven to 400°F. Line a 9×9 pan with parchment paper and arrange the saltine crackers in the pan. Then set aside.
  9 saltine crackers
• In a small saucepan, combine the salted butter and brown sugar. Bring to a boil. Once boiling, stop stirring. Boil for 2 1/2 minutes and then pour over the saltine crackers.
  6 tbsp salted butter, 6 tbsp brown sugar
• Bake the toffee covered crackers in the oven for 6 minutes.
• Remove the cracker toffee from the oven and sprinkle the chocolate chips on top. Let them sit for 5 minutes and then spread. Allow the cracker toffee to cool completely and then put in the freezer.
  3/4 cup (150g) chocolate chips
• While the toffee is chilling, brown the butter for the cookie dough.
  1 cup (222g) salted butter, browned
• In a medium saucepan over low heat, melt the butter completely.
• Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.
• Pour the brown butter into the bowl of your stand mixer or into a large bowl.
• Preheat the oven to 350° F (180°C).
• Add the brown sugar and granulated sugar to the bowl and mix thoroughly for 1 minute.
  1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
• Next, add the eggs and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
  2 eggs, 1 tsp vanilla
• Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
  2 1/4 cup (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
• Remove the cracker toffee from the freezer and chop the cracker toffee into small pieces.
• Fold the cracker toffee pieces into the cookie dough.
• Scoop the dough out into 3 tbsp portions and arrange on a parchment or silicone lined cookie sheet. Top with flakey sea salt.
  flakey sea salt, for garnish
• Allow the cookie dough to rest at room temperature for 10 minutes prior to baking.
• Bake for 9-11 minutes or until spread, and the cookie no longer looks glossy. Allow the cookies to cool on the pan.
• Enjoy!

Nutrition

Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 136mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 107IU | Calcium: 19mg | Iron: 1mg

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

Chocolate Mint Cookies: Christmas Edition

Peppermint bark is a staple of Christmas desserts because it is SO festive and tastes jolly good. And these Peppermint Bark Cookies are ‘snow’ different!  These chocolate mint cookies take a soft & chewy chocolate base, wrap it around peppermint bark squares, dip it into white chocolate and decorate it with crushed peppermint. Equal parts stunning and tasty, these Peppermint Bark Cookies are what Christmas cookie treat plate dreams are made of.

What Ingredients are in Peppermint Bark Cookies?

• Salted butter, softened – I like to use salted butter in all of my bakes. Unsalted butter will also work, just add a little extra salt as needed. 
• Brown sugar
• Granulated sugar
• Eggs
• Corn syrup  
• Vanilla extract
• All-purpose flour 
• Dutch processed cocoa powder – Unsweetened cocoa powder will also work here. 
• Cornstarch – The cornstarch helps these cookies stay soft. 
• Baking soda
• Salt
• Squares of peppermint bark – Any brand will work! I used Ghirardelli.  
• White chocolate chips
• Crushed peppermint candies

How to Make Peppermint Bark Cookies

1. Preheat the oven to 350°F (180°C) and line a cookie sheet with a piece of parchment paper or silicone mat. 
2. In a bowl with an electric hand mixer or a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
3. Add in the eggs, corn syrup and vanilla extract. Mix until combined. 
4. Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until a soft dough forms.
5. Open and cut each peppermint bark square into 4 equal pieces.
6. Divide the dough into 3 tbsp portions, flatten each portion, stack 4 pieces of peppermint bark on top of each other and then roll into a ball before arranging on a parchment or silicone lined cookie sheet.
7. Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
8. Once cooled, melt the white chocolate chips in the microwave and dip the edge of the cookie into the white chocolate and sprinkle with crushed peppermint candies. Enjoy!

How to Store Chocolate Mint Cookies

After your Christmas cookies have cooled completely and the white chocolate has hardened, place cookies in an airtight container. Store at room temperature for up to 4 days.   

Chocolate Peppermint Cookie Customization

If you don’t feel like dipping these cookies in white chocolate, the stuffed chocolate cookie can hold its own without any extra adornment. I also like drizzling the white chocolate across the top or pressing crushed peppermint into the top right after baking. Make these your own!

Minty Faves

• Andes Mint Cookies
• Peppermint Bark
• White Chocolate Peppermint Cookies

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Peppermint Bark Cookies

Stuffing a chewy chocolatey cookie with peppermint bark, dipping it in white chocolate and then sprinkling on crushed peppermint candies? Peppermint Bark Cookies are just ‘mint’ to become your signature Christmas bake.

Course Dessert

Keyword chocolate mint cookies, Christmas cookies, peppermint bark cookies

Prep Time 15 minutes minutes

Calories 1816kcal

Ingredients

• ¾ cups (333g) salted butter, softened
• ¾ cups (369g) brown sugar
• ¼ cup (115g) granulated sugar
• 1 egg + 1 egg yolk
• 1 tbsp corn syrup
• ½ tbsp vanilla extract
• 1 ¾ cups (285g) + 2 tbsp all-purpose flour
• ½ cup (60g) dutch processed cocoa powder
• ½ tbsp corn starch
• 1 tsp baking soda
• ½ tsp salt
• 12 squares of peppermint bark
• 1/2 cup white chocolate chips
• 1/4 cup crushed peppermint candies

Instructions

• Preheat the oven to 350°F (180°C) and line a cookie sheet with a piece of parchment paper or silicone mat.
• In a bowl, cream together the butter and sugars until light in color and fluffy in texture.
• Add in the eggs, corn syrup and vanilla extract. Mix until combined.
• Next, add the flour, cocoa, corn starch, baking soda and salt. Mix until a soft dough forms.
• Open and cut each peppermint bark square into 4 equal pieces.
• Divide the dough into 3 tbsp portions, flatten each portion, stack 4 pieces of peppermint bark on top of each other and then roll into a ball before arranging on a parchment or silicone lined cookie sheet.
• Bake for 9-11 minutes or until the cookies spread slightly and start to crack.
• Once cooled, melt the white chocolate chips in the microwave and dip the edge of the cookie into the white chocolate and sprinkle with crushed peppermint candies. Enjoy!

Nutrition

Calories: 1816kcal | Carbohydrates: 376g | Protein: 34g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 2490mg | Potassium: 2364mg | Fiber: 44g | Sugar: 304g | Vitamin A: 265IU | Vitamin C: 0.5mg | Calcium: 507mg | Iron: 19mg

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

The post Peppermint Bark Cookies  appeared first on Cookies for Days.

The Best Old Fashioned Gingersnap Recipe

One of the most popular Christmas Cookies of all time, Gingersnaps have a special place in my kitchen (and heart!) this time of year. This recipe is for a textbook, molasses-rich, ginger & cinnamon, crunchy Gingersnap Cookie. 

I also have a great recipe for Soft Gingersnaps, if that’s more to your liking. 

Ingredients in Crunchy Gingersnaps

• Granulated sugar – You’ll put this in the dough and roll the cookie in it. 
• Butter – I always, always use salted butter. 
• Brown sugar 
• Egg
• Molasses  – This adds to the textbook rich gingersnap flavor. 
• Vanilla extract
• All-purpose flour
• Ground ginger  
• Cinnamon
• Baking soda
• Salt 
• Coarse sparkling sugar – This adds a delicious texture and sweet interest to the cookie.

How to Make the BEST Gingersnaps

1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. With an electric hand mixer or in the bowl of a stand mixer, cream together the butter, 1 cup of granulated sugar and brown sugar.
3. Add in the egg, molasses and vanilla, mixing until combined. 
4. Next, add in the flour, ginger, cinnamon, baking soda and salt. Mix until a very soft dough forms.
5. Divide the dough into 1 1⁄2 tbsp portions and roll each portion into a mixture of the remaining sugar and coarse sparkling sugar before arranging on the pan.
6. Bake in the preheated oven for 15- 17 minutes. Cool on the pan completely.
7. Store at room temp in an airtight container for up to 3 days. Enjoy!

How to store Old Fashioned Gingersnaps

Store your cooled crunchy gingersnaps in an airtight container at room temperature. These are best eaten within 3 days, but you’re probably okay for up to 5 days.

Can I freeze Gingersnaps?

Yes, you totally can! Allow your cookies to cool and then place in a labeled ziptop bag. Freeze for up to 3 months! When you’re ready to eat, thaw on the counter or reheat in the oven (350° for 5-10 minutes) until warmed through.

Our Fave Ginger Cookies

• Soft Gingerbread Cookies
• Gingerbread Meltaway Cookies 
• Iced Oatmeal Gingerbread Cookies

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Gingersnap Cookies

A crisp gingersnap cookie, spiced to perfection and topped with coarse sparkling sugar. This is my tried & true family recipe for Old Fashioned Gingersnaps. 

Course Dessert

Keyword Christmas cookies, old fashioned gingersnaps

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 30 cookies

Calories 109kcal

Ingredients

• 1 cup granulated sugar (plus extra for rolling)
• 1 cup salted butter
• 1/4 cup brown sugar
• 1 egg
• 1/3 cup molasses
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup coarse sparkling sugar

Instructions

• Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
• Cream together the butter, 1 cup of granulated sugar and brown sugar.
• Add in the egg, molasses and vanilla, mixing until combined.
• Next, add in the flour, ginger, cinnamon, baking soda and salt. Mix until a very soft dough forms.
• Divide the dough into 1 1⁄2 tbsp portions and roll each portion into a mixture of the remaining sugar and coarse sparkling sugar before arranging on the pan.
• Bake in the preheated oven for 15- 17 minutes. Cool on the pan completely.
• Store at room temp in an airtight container for up to 3 days. Enjoy!

Nutrition

Calories: 109kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 128mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 197IU | Vitamin C: 0.004mg | Calcium: 14mg | Iron: 1mg

Latest Recipes:

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

The post Gingersnap Cookies  appeared first on Cookies for Days.

Scrumptious Egg Nog Meltaway Cookies

It is no secret that I adore a meltaway cookie. A perfect pillowy texture that literally dissolves on your tongue? I just cannot resist it. This Egg Nog Cookie taps into the power of the meltaway cookie, just Christmas style. That’s why I’m going to make a bold statement: these Egg Nog Meltaways *might* be my favorite Christmas Cookie. With actual Egg Nog in the dough and the additional oomph of more cinnamon and nutmeg, these cookies are magical in the way only this season allows.

Not a fan of Egg Nog? Check out my other meltaway cookies: Peppermint Meltaway Cookies, Lemon Meltaway Cookies, and Gingerbread Meltaway Cookies.

What Ingredients are in Egg Nog Cookies?

How to Make Egg Nog Cookies

1. Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg nog until smooth and creamy.
3. Add the vanilla, mixing until evenly distributed.
4. Add the cake flour, baking powder, salt, cinnamon and nutmeg. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes – it will be easier to handle that way.
5. Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
6. Repeat with remaining dough.
7. Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
8. While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar, ground nutmeg and milk to bring the mixture together into a thick frosting.
10. Continue mixing while adding the vanilla extract and enough milk to thin out the icing.
11. Microwave the icing for about 10 seconds to thin and warm it, and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie.
12. Allow the cookies to cool and enjoy!

Do Egg Nog Meltaway Cookies contain alcohol?

Nope, these cookies are not spiked – this recipe for Egg Nog Cookies contains no alcohol! 

Do Egg Nog Cookies need to be refrigerated?

No, they don’t! Even though these contain Egg Nog, they don’t need to be refrigerated. Store in an airtight container at room temperature for up to 3 days.

More Festive Treats

• Little Debbie Christmas Tree Sugar Cookies 
• Peanut Butter Balls
• Little Debbie Cake Balls

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Egg Nog Meltaway Cookies

Santa called, he wants Egg Nog Meltaway Cookies this Christmas. And I don’t blame him! These pillowy, melt-in-your-mouth Christmas Cookies are flavored with Egg Nog, Vanilla, Cinnamon + Nutmeg and seriously taste like Christmas.

Course Dessert

Keyword Christmas cookies, egg nog meltaway cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 50 small cookies

Calories 81kcal

Ingredients

• 1 cup salted butter
• 1 1/4 cup powdered sugar
• 1/4 cup egg nog
• 1 tsp vanilla
• 2 1/2 cups cake flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg

Glaze

• 2 tbsp salted butter
• 1/2 tbsp shortening
• 3/4 cup powdered sugar
• 1/4 tsp ground nutmeg
• 1/8 cup milk (plus more if needed)
• 1/2 tsp vanilla extract

Instructions

• Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg nog until smooth and creamy.
• Add the vanilla, mixing until evenly distributed.
• Add the cake flour, baking powder, salt, cinnamon and nutmeg. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes – it will be easier to handle that way.
• Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
• Repeat with remaining dough.
• Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
• While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
• Add the powdered sugar, ground nutmeg and milk to bring the mixture together into a thick frosting.
• Continue mixing while adding the vanilla extract and enough milk to thin out the icing.
• Microwave the icing for about 10 seconds to thin and warm it, and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie.
• Allow the cookies to cool and enjoy!

Nutrition

Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 65mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 130IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.1mg

Latest Recipes:

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

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

The Best Christmas Biscotti

What Ingredients are in Homemade Biscotti?

• Salted butter – I use salted butter in all of my recipes because that is what I stock in my kitchen. You can use unsalted butter if you prefer, just add an extra pinch of salt to the dough. 
• Sugar – Regular granulated sugar is all you’ll need here. 
• Vanilla
• Orange zest – This gives us the perfect orangey tang. 
• Eggs
• All-purpose flour
• Baking powder
• Ginger – Ground ginger works perfectly here. 
• Dried cranberries 
• White chocolate chips – You’ll melt these to drizzle across the top.

How to Make Cranberry Bliss Biscotti

1. Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, combine the butter and sugar.
3. Next, add the vanilla, orange zest and eggs. Mix until well combined.
4. To the mixture, add the flour, baking powder, ginger and dried cranberries. Mix until a wet dough forms.
5. Separate the dough into two equal sized portions. Form each into a log and place on the cookie sheet.
6. Bake at 350°F for 30 minutes. The biscotti will expand while baking.
7. Allow the biscotti to cool completely on the pan. Once cool, use a serrated bread knife to cut the biscotti into sections on an angle.
8. Arrange the cut biscotti onto a cookie sheet and bake at 350°F for an additional 20 minutes, flipping the biscotti halfway through.
9. Once cool, melt the white chocolate chips in the microwave and then drizzle onto the biscotti. Enjoy!

How should I store biscotti?

Allow your biscotti to cool and store in an airtight container. Because biscotti is baked twice, it has a really great shelf life – I just recommend eating it within a couple of weeks.

Can you freeze biscotti?

Yes, biscotti freeze beautifully! Just wrap and place in a zip top bag and freeze for up to 3 months.

Based on Starbucks

• Starbucks Birthday Cake Pop Recipe
• Cranberry Orange Bagel
• Cookies & Cream Cake Pops

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Cranberry Bliss Biscotti

Inspired by Starbuck’s fan-favorite Cranberry Bliss Bars, this Christmas Cranberry Bliss Biscotti is packed with orange-ginger flavor, dried cranberries and white chocolate.

Course Breakfast, Dessert

Keyword biscotti, Christmas cookies, cranberry bliss biscotti

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 24 servings

Calories 121kcal

Ingredients

• 1/2 cup salted butter
• 1 cup sugar
• 1 tsp vanilla
• 1 tsp orange zest
• 3 eggs
• 2 3/4 cups all purpose flour
• 2 tsp baking powder
• 1/8 tsp ginger
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips

Instructions

• Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
• In the bowl of a stand mixer, combine the butter and sugar.
• Next, add the vanilla, orange zest and eggs. Mix until well combined.
• To the mixture, add the flour, baking powder, ginger and dried cranberries. Mix until a wet dough forms.
• Separate the dough into two equal sized portions. Form each into a log and place on the cookie sheet.
• Bake at 350°F for 30 minutes. The biscotti will expand while baking.
• Allow the biscotti to cool completely on the pan. Once cool, use a serrated bread knife to cut the biscotti into sections on an angle.
• Arrange the cut biscotti onto a cookie sheet and bake at 350°F for an additional 20 minutes, flipping the biscotti halfway through.
• Once cool, melt the white chocolate chips in the microwave and then drizzle onto the biscotti. Enjoy!

Nutrition

Calories: 121kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 47mg | Potassium: 36mg | Fiber: 1g | Sugar: 12g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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• Oreo Truffle Cookie Bars 
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• Patriotic Cake Batter Blondies 
• Neapolitan Cookies 

The post Cranberry Bliss Biscotti  appeared first on Cookies for Days.

Little Debbie Christmas Trees

There is nothing more iconically commercial Christmas than Little Debbie’s Christmas Trees (except for mayyybe Mariah Carey). So I thought it is definitely time to bring the goodness of the snack cake trees into a cookie! These Little Debbie Christmas Tree Sugar Cookies are soft, puffy cake batter flavored sugar cookies that are decorated to look exactly like the popular treat. 

These would make the perfect tree trimming dessert or a darling treat for any cookie exchange or party.

Ingredients in Christmas Sugar Cookies

• Salted butter, softened – Salted butter because that is what I keep stocked in my kitchen. Feel free to use unsalted butter, if desired. Just add an extra pinch of salt to the dough. 
• Powdered sugar – This will make your cookies SO FESTIVELY SOFT and completely melt in your mouth. 
• Eggs
• Cake batter flavor – I recommend using my super strength, easy to use Cake Batter Flavoring! 
• All-purpose flour 
• Baking powder – This will give the cookies a slight, beautiful fluff. 
• Salt 
• Water

How to Make Christmas Tree Cookies

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
3. Add in the eggs and cake batter flavor, mixing until mostly combined.
4. Add the flour, baking powder and salt. Begin to mix and add up to the 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
5. Roll the dough out until approx 1/2 inch thick and use a christmas tree cookie cutter to cut the dough.
6. Arrange on a silicone or parchment lined cookie sheet. Bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up.
7. Allow the cookies to cool completely and then make the glaze.
8. To make the glaze, whisk together the warm water, corn syrup and vanilla. Once the corn syrup is dissolved, add in enough white food coloring to make the water mixture completely white.
9. Whisk in the sifted powdered sugar, whisking until smooth.
10. Feel free to add a tiny bit more water to get a smooth consistency that drizzles and melts back into itself within about 5 seconds.
11. Remove and set aside 2 tbsp of the icing.
12. Warm the white icing in the microwave and then pour and spread onto each cookie. Top with the green sprinkles before the icing has set.
13. Once all of the cookies have been iced, dye the set aside icing red using red gel food coloring.
14. Transfer the icing into either a piping bag or a small zip top bag and snip the corner.
15. Moving from left to right and then back again, drizzle the red icing onto each christmas tree.
16. Allow the cookies to set completely before serving.
17. Store in an airtight container for up to 3 days at room temperature, enjoy!

How to store Christmas Sugar Cookies

Once your frosting has set up, store your cookies in an airtight container on the counter for up to 3 days.

Christmas Treats

• Gingerbread Meltaway Cookies 
• Peppermint Oreo Truffles
• Christmas Sugar Cookies with Easy Frosting

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Little Debbie Christmas Tree Sugar Cookies

Ready for the cutest Christmas sugar cookies you’ll ever see? Decorated to look like Little Debbie’s Christmas Trees with a kiss of cake batter flavoring, these are the jolliest cookies around.

Course Dessert

Keyword little debbie christmas tree sugar cookies

Prep Time 45 minutes minutes

Cook Time 7 minutes minutes

Servings 12 cookies

Calories 110kcal

Ingredients

• 1/2 cup salted butter, softened
• 2/3 cup powdered sugar
• 1 egg
• 1/2 tbsp cake batter flavor
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1-3 tsp water

Icing + toppings

• 2 tbsp very warm water
• 1/2 tbsp light corn syrup
• 1/2 tsp vanilla
• white + red gel food coloring
• 1 1/2 cups powdered sugar, sifted
• green sanding sugar sprinkles

Instructions

• Preheat the oven to 350°F.
• In the bowl of a stand mixer or with an electric hand mixer, combine the butter and powdered sugar until smooth.
• Add in the eggs and cake batter flavor, mixing until mostly combined.
• Add the flour, baking powder and salt. Begin to mix and add up to the 3 tsp of water to bring the dough together, the dough should be soft and easy to work with.
• Roll the dough out until approx 1/2 inch thick and use a christmas tree cookie cutter to cut the dough.
• Arrange on a silicone or parchment lined cookie sheet. Bake at 350°F for 7-9 minutes or until the cookies are matte looking on top and have puffed up.
• Allow the cookies to cool completely and then make the glaze.
• To make the glaze, whisk together the warm water, corn syrup and vanilla. Once the corn syrup is dissolved, add in enough white food coloring to make the water mixture completely white.
• Whisk in the sifted powdered sugar, whisking until smooth.
• Feel free to add a tiny bit more water to get a smooth consistency that drizzles and melts back into itself within about 5 seconds.
• Remove and set aside 2 tbsp of the icing.
• Warm the white icing in the microwave and then pour and spread onto each cookie. Top with the green sprinkles before the icing has set.
• Once all of the cookies have been iced, dye the set aside icing red using red gel food coloring.
• Transfer the icing into either a piping bag or a small zip top bag and snip the corner.
• Moving from left to right and then back again, drizzle the red icing onto each christmas tree.
• Allow the cookies to set completely before serving.
• Store in an airtight container for up to 3 days at room temperature, enjoy!

Nutrition

Calories: 110kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 90mg | Potassium: 28mg | Fiber: 1g | Sugar: 7g | Vitamin A: 20IU | Calcium: 25mg | Iron: 1mg

Latest Recipes:

• Oreo Truffle Cookie Bars 
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• Patriotic Cake Batter Blondies 
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The post Little Debbie Christmas Tree Sugar Cookies  appeared first on Cookies for Days.

The SOFTEST Gingerbread Cookies EVER

Finally, a Gingerbread Man Cookie recipe that is actually soft! These cookies boast the spice and flavor of a typical gingerbread cookie recipe, but it’s 10,000x better because the texture won’t break your tooth.

The cutesy little gingerbread men are pillowy soft and will absolutely melt in your mouth. Glazed with a thin classic icing, they look every bit the part of the classic gingerbread cookie, but tender beyond your happiest dreams. I really hope you love them as much as I do!

Ingredients You’ll Need for this Gingerbread Cookie Recipe

• Salted butter, softened – I use salted butter, always. Unsalted butter can work in a pinch if you add a little extra salt to the dough. 
• Powdered sugar – This is the KEY to getting ultra, ultra soft cookies. 
• Egg
• Molasses  – The molasses will flavor and add some chew to the gingerbread man. 
• Vanilla extract
• All-purpose flour
• Ground ginger & Ground cinnamon – The necessary spice combo to get the iconic flavor. 
• Baking powder
• Salt 

How to make Gingerbread Cookies 

1. Preheat the oven to 350° F.
2. In the bowl of a stand mixer, combine the salted butter and powdered sugar until smooth.
3. Next, add in the egg, molasses, and vanilla. Mix until combined.
4. To the mixture, add in the flour, ground ginger, ground cinnamon, baking powder and salt until a soft dough forms.
5. Flour the countertop and roll the dough out with a dusted rolling pin. Roll until about 1/2 inch thick.
6. Use a floured small gingerbread man cookie cutter to cut out the dough and arrange on a parchment lined cookie sheet.
7. Bake at 350° F for 6-7 minutes until the cookies no longer look wet and glossy.
8. Once the cookies come out of the oven, make the icing by combining the butter, shortening, powdered sugar, 1/4 cup of milk and vanilla extract. Mix until smooth.
9. Microwave the icing for 15 seconds to heat and make it thinner.
10. Dip each cooled gingerbread man cookie into the icing to coat the top of the cookie and then place back on the pan to set up.
11. Enjoy!

How do I store soft gingerbread cookies?

Once the icing has hardened a bit and the cookies are cool, place in an airtight container (you can separate layers with parchment paper, if desired) and store at room temperature. Your cookies will stay soft for up to 4 days.

Can I freeze gingerbread men?

Yes, you can, which means you can get a head start on your holiday baking! I recommend freezing before frosting, but you can also freeze after frosting. I would frost the cookies and arrange them in a single layer on a cookie sheet. Place the entire sheet into the freezer for a few hours until the cookies are hard to the touch. Remove them from the pan and place in a ziptop bag and freeze for up to 3 months.

Can I make these cookies bigger?

For sure! I like the mini gingerbread man cookies, but you can use a bigger cookie cutter if you’d like. You’ll just increase the baking time accordingly.

Festive recipes to check out!

• Christmas Sugar Cookies with Easy Frosting
• Hot Cocoa Bombs
• Peppermint Oreo Truffles
• Easy Chocolate Peppermint Cookies

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Gingerbread Meltaway Cookies

Listen, I am begging you to make these remarkably soft gingerbread cookies. With a thin sugary icing, a perfect spice and a texture that is everything nice (pillowy, melt in your mouth nice), these are Christmas cookie gold.

Course Dessert

Keyword gingerbread cookie recipe

Prep Time 30 minutes minutes

Cook Time 6 minutes minutes

Servings 50 small cookies

Calories 85kcal

Ingredients

• 1 cup salted butter, softened
• 1 1/4 cup powdered sugar
• 1 egg
• 1/2 cup molasses
• 1 1/2 tbsp vanilla extract
• 4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tsp baking powder
• 3/4 tsp salt

Gingerbread Man Icing

• 4 tbsp butter
• 1 tbsp vegetable shortening *Optional, but it helps the icing to crust and get hard on the outside.
• 1 1/2 cups powdered sugar
• 1/4 cup milk, plus more as needed
• 1 1/2 tsp clear vanilla extract

Instructions

• Preheat the oven to 350° F.
• In the bowl of a stand mixer, combine the salted butter and powdered sugar until smooth.
• Next, add in the egg, molasses, and vanilla. Mix until combined.
• To the mixture, add in the flour, ground ginger, ground cinnamon, ground nutmeg, baking powder and salt until a soft dough forms.
• Flour the countertop and roll the dough out with a dusted rolling pin. Roll until about 1/2 inch thick.
• Use a floured small gingerbread man cookie cutter to cut out the dough and arrange on a parchment lined cookie sheet.
• Bake at 350° F for 6-7 minutes until the cookies no longer look wet and glossy.
• Once the cookies come out of the oven, make the icing by combining the butter, shortening, powdered sugar, 1/4 cup of milk and vanilla extract. Mix until smooth.
• Microwave the icing for 15 seconds to heat and make it thinner.
• Dip each cooled gingerbread man cookie into the icing to coat the top of the cookie and then place back on the pan to set up.
• Enjoy!

Nutrition

Calories: 85kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 62mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 33IU | Vitamin C: 0.002mg | Calcium: 19mg | Iron: 1mg

Latest Recipes:

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

The post Gingerbread Meltaway Cookies  appeared first on Cookies for Days.