Spice up traditional snickerdoodles for a fun and festive twist on the classic cookie. Apple Cider Snickerdoodles have crispy edges, chewy centers, and coated in apple pie spice and sugar. You’ll want to make a double batch!

This post is sponsored by Dixie Crystals.

Apple Cider Snickerdoodle Cookies:

Snickerdoodles are one of my favorite cookies, because they are incredibly easy and absolutely delicious! I usually make a flavored snickerdoodle around the holidays, like my French Toast Snickerdoodles or Eggnog Snickerdoodles. My family loves the classic cookie, but are always excited when I create a new flavor.

These cookies are chewy, crunchy, sweet and have just the right amount of  spice. Scoops are my favorite cookie tool. Cookies bake better when they are uniform in size, and cookie scoops are a must in my kitchen. I have a range of scoops from tablespoon-size, up to large scoops for cupcakes. Parchment paper or a Dixie Crystals silicone baking mat makes clean-up a breeze and helps the cookies from stick to the baking sheet.

Apple Cider Drink Mix:

The apple cider drink mix is what gives these cookies that traditional apple cider taste. I love using these mixes when I don’t have apple cider available. The beauty of this mix, is it is dry and doesn’t affect the outcome of the cookie. If you use a liquid apple cider, it can change the final product. Dry flavorings are best when making cookies – like cocoa, pumpkin powder, cinnamon, and so on.

Apple cider drink mix can be found online, in grocery stores, or even in bulk stores. It is usually available year-round, but I like to stock up during the Fall and Winter just in case my local store runs out.

Tips, Tricks, and Tools:

• Cookie scoops create even portions, which are better for even baking. Here are my favorite cookie scoops.
• Cookies can be made in advance and kept in an airtight container for a few days.
• The apple cider drink mix can be found in grocery stores, bulk stores or online.

Head to Dixie Crystals for the full recipe:
APPLE CIDER SNICKERDOODLES

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

The post Apple Cider Snickerdoodles appeared first on Love and Confections.

Traditional macaroons get a fall touch with the flavor of pumpkin pie in these Pumpkin Pie Macaroons. Full of coconut, pumpkin puree, and just the right amount of spices all drizzled in a delicious chocolate ganache, these gluten-free treats are perfect for any Autumn occasion.

This recipe was created for and sponsored by Dixie Crystals. All opinions are my own.

I am all for easy holiday desserts and Pumpkin Pie Macaroons are definitely a treat that is easy that looks like it took you all day to make. Pumpkin pie is one of my favorite Fall flavors and I love reinventing it into different and unique holiday desserts.

Pumpkin Pie Macaroons:

Coconut macaroons are always a hit in my family, especially when I make fun flavors like Almond Joy Macaroons or Cranberry Macaroons. These cookies are chewy, crunchy, sweet and have just the right amount of pumpkin pie spice and chocolate. Scoops or dishers are my favorite cookie tool. Cookies bake better when they are all the same size, and cookie scoops are a must in my kitchen. I also always use parchment paper or my Dixie Crystals silicone baking mat for any cookies I bake. It makes clean-up a breeze and the cookies don’t stick to the cookie sheet.

Macaroon topping:

Almost everything is better with a chocolate drizzle, including these pumpkin pie macaroons. Pumpkin and chocolate are a great combination. The chocolate ganache makes the perfect drizzle, but is also versatile enough to frost cakes and brownies. I always have heavy cream and chocolate at home, in case I need a quick and easy chocolate ganache.

I decided to jazz up the topping with some graham cracker crumbs mixed with pumpkin pie spice. This is such an easy way to add extra pumpkin spice flavor.

Tips, Tricks, and Tools:

• Cookie scoops create even portions, which are better for even baking. Here are my favorite cookie scoops.
• Bake and drizzle the macaroons ahead of time, for an easy party dessert.
• When making chocolate ganache, be careful when boiling the heavy cream, and never leave the stove.

Head to Dixie Crystals for the full recipe:
PUMPKIN PIE MACAROONS

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

The post Pumpkin Pie Macaroons appeared first on Love and Confections.

Easy Cake Mix Chocolate Peppermint Cookies are sure to be a holiday hit for any party or cookie exchange.

I received product samples from sponsor companies to aid in the creation of the #ChristmasCookies Week recipes. All opinions are mine alone.

I love creating beautiful decorated sugar cookies and fun unique cookies, like Cranberry Orange Meltaways, but it is always great to have an easy and delicious holiday cookie recipe on hand.

Chocolate Peppermint Cookies:

While I usually make cookies from scratch, I am definitely a fan of cake mix cookies if I am in a time crunch. These Chocolate Peppermint cookies have just 5 ingredients, not including the optional candy canes, and are a great seasonal treat. I baked these two cookies on different style baking trays to compare. The cookies baked on air-bake trays spread a little more, and the cookies baked on traditional cookie sheets were taller and didn’t spread as much.

I prefer dark chocolate chips for this recipe because they aren’t as sweet and pair well with the peppermint. These cookies are great to have available during the holidays. Cookie exchanges are a fun holiday party, and I love being able to make an easy recipe that tastes like it was made from scratch. I used a small scoop and was able to get 36 cookies from this batch. A slightly bigger scoop is okay, but baking times may need to be adjusted.

Peppermint Extract and Candy Canes:

I used Adams Peppermint Extract as the flavoring for this recipe. A little goes a long way, so you can choose whether you want only 1/2 teaspoon or the whole teaspoon of extract. I personally think the dark chocolate works well with peppermint and used a whole teaspoon for the batch.

Crushed candy canes are a pretty garnish that can be sprinkled on right before baking. I used candy canes on half and left the rest plain. Alternatively, you could drizzle it with a chocolate ganache and sprinkle the crushed candy canes after the cookies are cool. Either way, the crushed candy canes are a fun and festive touch.

Tips, Tricks and Tools:

• Cookie scoops create even portions, which are better for even baking. Here are my favorite cookie scoops.
• Air-bake cookie sheets create a flatter cookie, while traditional cookie sheets create a taller cookie.
• These cookies can be baked, stored in an airtight container, wrapped tightly in plastic wrap and frozen for up to a month

Print

Cake Mix Chocolate Peppermint Cookies

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Servings 36 cookies

Ingredients

• 1 Devil's Food cake mix (18.25 ounces)
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon Adams Peppermint Extract
• 1 cup dark chocolate chips
• crushed candy canes, optional

Instructions

• Heat oven to 350F. Prepare cookie sheets with parchment paper and set aside.
• In a medium bowl, combine cake mix, eggs, oil, and extract using a hand blender. Stir in chocolate chips.
• Using a tablespoon sized scoop, portion cookies onto baking trays and bake one at a time for approximately 10 minutes. Optional, sprinkle cookies with crushed candy canes before baking. Cool on baking sheet for 2 minutes then move to wire rack to cool completely.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
Bourbon Molasses Cookies by Cookaholic Wife
Cake Mix Chocolate Peppermint Cookies by Love and Confections
Candied Pecan Lace Cookies by Food Above Gold
Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cinnamon Pecan Snickerdoodles by Blogghetti
Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
Easy Snickerdoodle Cookie by Everyday Eileen
Fruit Cake Biscotti by Creative Southern Home
Fruitcake Cookies by Red Cottage Chronicles
Gluten Free Hungarian Rugelach by Frugal & Fit
Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
Hot Chocolate Chip Cookies by Cheese Curd In Paradise
No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
Pecan Sandies by Books n’ Cooks
Pecan Tassies by Strawberry Blondie Kitchen
Peppermint Blossom Cookies by Family Around the Table
Speculaas Stars by Palatable Pastime
Triple Chocolate Mint Cookies by Sweet Beginnings

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

DISCLAIMER:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

The post Cake Mix Chocolate Peppermint Cookies #ChristmasCookies appeared first on Love and Confections.

Start planning your Christmas cookies now, and include breakfast-inspired French Toast Snickerdoodles. They will become a family favorite for the holidays!

I received product samples from sponsor companies to aid in the creation of the #ChristmasCookies Week recipes. All opinions are mine alone.

Christmas cookies are a big deal here. My family and I always make a lot every year, because we give them away as gifts. Neighbors, friends, and other acquaintances receive beautiful containers of assorted cookies for Christmas. Aside from our traditional decorated sugar cookies, ginger crinkles, and chocolate chip cookies, French Toast Snickerdoodles will be added to the mix this year too.

French Toast Snickerdoodles:

I love easy cookies and snickerdoodles happen to be some of the easiest out there. Rolling the cookie in cinnamon sugar gives them an added layer of flavor. Sometimes, I double roll the cookies if I want extra topping. If you have maple sugar, you can even add that to the cinnamon-sugar mixture for extra flavor.

I like to chill the dough before scooping. Chilled dough makes it easier to handle. Cookie scoops are one of my most used cookie tools. They allow me to portion the dough evenly. I also experimented with different types of cookie sheets. Air-bake created a flatter, chewier cookie, while a traditional cookie sheet created taller, crispier cookies. Whichever you choose to use, they are both delicious, but I prefer the air-bake best.

Maple Extract:

Maple extract is one of my favorite flavorings during the holidays. I use one that is made from real maple syrup, and is made without artificial flavors, dyes or corn syrup. It adds a great flavor to baked goods that you can’t get from using maple syrup. I used maple syrup for the photos only, to play upon the French toast theme. If you choose to drizzle your snickerdoodles with maple syrup, I won’t stop you, because it turns out to be delicious.

Tools, Tips and Tricks:

• Cookie scoops create even portions, which are better for even baking. Here are my favorite cookie scoops.
• Air-bake cookie sheets create a flatter, chewier cookie, while traditional cookie sheets create a taller, crispier cookie.
• Dough can be made ahead of time and refrigerated up to 24 hours if tightly wrapped to prevent contamination from other foods.
• Maple extract and maple syrup are not interchangeable. Too much maple syrup would make the dough wet and not usable.

Print

French Toast Snickerdoodles

adapted from DixieCrystals.com

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 20 minutes minutes

Servings 30 cookies

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 cup cinnamon sugar

Instructions

• Heat oven to 375F. Prepare baking sheets with parchment paper and set aside.
  
• In bowl of your stand mixer, beat butter on high for 1 minute. Add granulated sugar and salt, and beat for approximately 3 minutes, or until light and fluffy.
• Add in egg, vanilla extract and maple extract. Beat to combine. Sift or whisk together flour, baking soda and cream of tartar. Add to we ingredients and mix until just combined.
• Cover tightly with plastic wrap and refrigerate at least 20 minutes. Using a small (tablespoon size) cookie scoop, scoop dough and roll into a ball. Roll in cinnamon sugar and place onto prepared cookie sheets, 2 inches apart. Bake 10 minutes. Cool on cookie sheets for 2 minutes then place on wire rack to cool completely.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Chewy Hazelnut Oatmeal Cookies by Food Above Gold
Chocolate Peppermint Biscotti by Sweet Beginnings
Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
French Toast Snickerdoodles by Love and Confections
Gluten Free Hungarian Rugelach by Frugal & Fit
Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Iced Molasses Cookies by Palatable Pastime
Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
Lemon Sponge Tassies by Cindy’s Recipes and Writings
Oatmeal Pecan Cookies by Creative Southern Home
Pecan Sandies by Everyday Eileen
Peppermint Madeleines by Books n’ Cooks
Raspberry Shortbread Cookies by Blogghetti
Salted Chocolate Pecan Cookies by Cookaholic Wife
Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
Snickerdoodle Sandwich Cookies by Strawberry Blondie Kitchen
White Chocolate Cranberry Shortbread Cookies by Red Cottage Chronicles

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Disclaimer:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

The post French Toast Snickerdoodles #ChristmasCookies appeared first on Love and Confections.

Sprinkle Sugar Cookies are a colorful sweet treat for any back-to-school snack or dessert. This easy-to-bake recipe is great to make with the little ones too!

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Anything funfetti, with loads of sprinkles, is my perfect dessert! Back-to-School Sprinkle Sugar Cookies make me so happy, and it made the little extremely happy too. She is a bit nervous about starting a new school, and these cookies brightened her day. Even better, I introduced her to a sprinkle sugar cookie ice cream sandwich. Her eyes went wide like saucers when she saw my dessert creation. Needless to say, that is now her favorite way to eat cookies!

Sprinkle Sugar Cookies:

This cookie recipe is adapted from the Sweets & Treats blog. I love a good chocolate chip cookie, but I have a friend who doesn’t eat chocolate (I know!), and made a cookie that they can enjoy too. It has a rich, delicious cookie base that from both Dixie Crystals Light Brown and Granulated Sugars. I didn’t have any pudding mix in the pantry, but next time I make these sprinkle sugar cookies, it will definitely be added to my shopping list. I also used Taylor & Colledge Vanilla Bean Paste for this recipe.

Back-to-School Sprinkle Sugar Cookies will definitely put a smile on any kids face after a day at school. These sweet treats are also a great activity to help them learn baking and measurements. Teaching kids how to cook and bake is important. My little one loves to be in the kitchen with me and her grandmas. She helps prepare and roll homemade meatballs, bake cookies, grow and pick herbs, and much more. Her interest in the kitchen has also sparked her love of kid baking and cooking shows too.

Sweets & Treats Sprinkles:

Sprinkle sugar cookies are by far, one of my favorite, because sprinkles. I have a serious sprinkle addiction, and Sweets & Treats gladly provides me with gorgeous sprinkles. Fun sprinkle mixes are just the beginning. If you’ve seen my paper straw and cupcake liner collections on Instagram, then you know how amazing Sweets & Treats is. I often base my desserts around the sprinkle mix – I let the sprinkle mix inspire me! It has definitely helped with some of my favorite desserts and cakes, including my Purple Velvet Halloween Layer Cake, Irish Cream Cupcakes, Pineapple Paradise Layer Cake, and Gingerbread Latte Cupcakes.

When I think of back-to-school treats, primary colors always come to mind. Sweets & Treats “Prime Time” mix is what I gravitated toward for these fun Back-to-School Sprinkle Sugar Cookies.

Tools, Tips & Tricks:

• I like to line the pan with baking paper.
• These are some of my favorite cookie scoops. I love that they are color-coded, which makes measuring batter easy.
• Jelly Roll or half sheet pans are my favorite for baking drop cookies.

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Snacks:
Chocolate Covered Honeycomb Candy from Hezzi-D’s Books and Cooks
Funfetti Rice Krispies Treats from Kelly Lynns Sweets and Treats
Mochi Donuts with Salted Caramel Glaze from Simply Healthyish
On the Go Granola Pouch from Jen Around the World

Back to School Desserts:
Back to School Sugar Cookies from Love and Confections
Mini Pearls of Wisdom Cookies from Culinary Adventures with Camilla
Pumpkin Donut Muffins from The Nifty Foodie

Back to School Drinks:
Caramel Apple Iced Tea from Jolene’s Recipe Journal
Caramel Macchiato Iced Coffee Cubes from Nik Snacks
Oatmeal Mango Lassi from A Kitchen Hoor’s Adventures

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

The post Back-to-School Sprinkle Sugar Cookies appeared first on Love and Confections.

My family loves all kinds of desserts and I love have a variety when it comes to parties and holidays. Usually, a lot of different desserts equals a lot of time in the kitchen, but with easy, make-ahead cookies like Cranberry Coconut Macaroons, I don’t have to spend hours preparing them. Coconut Macaroon cookies are one of my dad’s favorites, so I decided to add a delicious twist with dried cranberries and chocolate.

These simple cookies are perfect for adding different flavors. My Almond Joy Coconut Macaroons always go fast. I love the chocolate drizzle and almond flavor. Cranberry and chocolate are delicious also. You can use any dried or freeze-dried fruit to flavor the coconut macaroons.

The post Cranberry Coconut Macaroons appeared first on Love and Confections.

Cranberry Orange Meltaways

By Love and Confections

Ingredients

• 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 cup Dixie Crystals Confectioners Powdered Sugar
• 1 cup unsalted Cabot butter, softened
• zest from 1 medium navel orange
• 1 teaspoon vanilla extract
• 1 egg, room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup chopped fresh cranberries
• Dixie Crystals Confectioners Powdered Sugar for garnish, optional

Instructions

1. Heat oven to 350F. Prepare baking sheets with parchment.
2. In the bowl of your stand mixer with the paddle attachment, cream sugar, powdered sugar and butter 2-3 minutes, until light and fluffy. Add in zest, vanilla, and egg, and mix to combine, scraping down the sides as necessary.
3. In medium bowl, whisk together flour, baking soda, cream of tartar and salt. With mixer on low, add dry ingredients 1/2 cup at a time.
4. Place cranberries in food processor and pulse a few times until small pieces. Fold in chopped cranberries.
5. Using a cookie scoop, portion out dough onto cookie sheets and bake for 10-15 minutes, or until bottoms are light golden brown.
6. Cool on tray for 5 minutes then move to wire rack to cool completely. If desired dust with powdered sugar.

Yield: 4 dozen

a Rafflecopter giveaway 

#ChristmasSweetsWeek recipes:

Beverages:

Candy Cane Crunch Milkshake from The Redhead Baker
Salted Caramel Hot Chocolate Toddy from Strawberry Blondie Kitchen
Frozen Blue Hot Chocolate from For the Love of Food
Grumpy Grinch Punch from For the Love of Food
Merry Mistletoe Cocktail from Who Needs A Cape?
Raspberry Thyme Prosecco Punch from Take Two Tapas
Vanilla Milk Punch from Cooking with Carlee

Breakfast:

Cranberry Orange Make Ahead French Toast Bake from With Two Spoons

Candies:

Cookie Butter Balls from The Bitter Side of Sweet
Homemade Peppermint Patties from Everyday Eileen
White Chocolate Bark from Family Around the Table

Desserts:

Apple Cheddar Hand Pies from A Kitchen Hoor’s Adventures
Sparkling Wine, Cranberry, and White Chocolate Layer Cake from Cheese Curd in Paradise
Chocolate Orange Crinkle Cookies from Kate’s Recipe Box
Chocolate Hazelnut Truffle Tart from Rants From My Crazy Kitchen
Cranberry Orange Crinkle Meltawats from Love and Confections
Double Chocolate Mousse Cake from The Crumby Kitchen
Gingerbread Cookie Cups from Moore or Less Cooking
Gingerbread Sprinkle Cookies from Daily Dish Recipes
Grandma’s Chocolate Pie from Tip Garden
Italian Butter Cookies from April Golightly
No Bake Eggnog Pie from Our Good Life
Orange Cranberry White Chocolate Bread from Sweet Beginnings

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

The post Cranberry Orange Meltaways #ChristmasSweetsWeek appeared first on Love and Confections.

Christmas cookies are some of my favorite cookies to make. Every year we make our traditional Cut-Out Sugar Cookies, as well as Ginger Crinkles, and Nutmeg Logs. I wanted to add a different cookie to the mix this year, and this twist on the classic snickerdoodle was the perfect choice. Eggnog Snickerdoodles will definitely be added to my Christmas cookie list from now on.

From what I can tell, people either love or hate eggnog. Mr. L&C loves it and can’t wait until December rolls around to start drinking it. To say these cookies were a hit is an understatement. When I opened the container, the nutmeg is prominent, and you can tell just by smell that these cookies are full of eggnog goodness.

I made some with the glaze, but actually prefer it without. The glaze doesn’t set hard, so they don’t stack easily with it. The cookies are good on their own and were gobbled perfectly fine without the glaze, so it’s your choice if you want to add it or not.

This batch went to a Christmas cookie exchange party with friends, and you can definitely tell that those who loved eggnog kept going back for more. Mr. L&C was happy they weren’t all eaten, so we brought the extras home to snack on during the week.

I haven’t tried freezing them, but I think they would do find baked, placed in a airtight container, then plastic wrapped to keep them fresh, if you like baking ahead. Since we make a lot of cookies, I will probably do just that with another batch, so we have them for the Christmas Day.

#ChristmasCookiesWeek Friday Recipes

• Chocolate-Dipped Almond Biscotti by House of Nash Eats
• Andes Mint Cookies by Daily Dish Recipes
• Brownie Cookies by Books n’ Cooks
• Bubble Light Sugar Cookies by A Kitchen Hoor’s Adventures
• Chocolate Cutout Sugar Cookies by Everyday Eileen
• Chocolate Dipped Chocolate Madeleines by Family Around The Table
• Christmas Ornament Cookies by Karen’s Kitchen Stories
• Christmas Tree Meringue Cookies by The Redhead Baker
• Classic No Bake Cookies by Corn, Beans, Pigs & Kids
• Eggnog Snickerdoodle Cookies with Eggnog Glaze by Love and Confections
• Figgy Pudding Thumbprints by Cindy’s Recipes and Writings
• Frosted Chocolate Cherry Almond Bars by YumGoggle
• Cream Cheese Buttons with a Dark Chocolate Drizzle by Kate’s Recipe Box
• Gingerbread Cookie Stars by The Freshman Cook
• Holiday Lights Sugar Cookies by Palatable Pastime
• Lemon Snowdrops by Jolene’s Recipe Journal
• Merry Moose Cookies by Strawberry Blondie Kitchen
• Not Your Grandma’s Sugar Cookies by Girl Abroad
• Ooey, Gooey Gingerbread Bars by Culinary Adventures with Camilla
• Pecan Shortbread Trees by Red Cottage Chronicles
• Perfectly Soft Chocolate Chip Cookies by Tip Garden
• Peppermint Meltaway Cookies by Soulfully Made
• Sour Cream Cookies by Grumpy’s Honeybunch
• Sour Cream Cut Out Cookies by A Day in the Life on the Farm
• Spiced Chocolate Cut Out Cookies with Marble Glaze by The Baking Fairy
• Sweet Potato Pie Cookies by Kelly Lynn’s Sweets and Treats
• Whoville Christmas Wreath Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

The post Eggnog Snickerdoodle Cookies with Eggnog Glaze #ChristmasCookiesWeek appeared first on Love and Confections.

Sugar cookies are a holiday tradition in my family, and I have been making sugar cookies since I needed a step-stool to reach the counter. This year, instead of our family’s favorite frosting or royal icing, I wanted to create beautiful and easy buttercream frosting rosettes topped with a festive sprinkle mix.

This dough is very easy to work with and one of my favorite cookies to make. I usually make them for every holiday, and enjoy them most at Christmas. My mom, sister and I decorate cookies together – and eat quite a few along the way. Last year, I think we made a total of 17 dozen different cookies, and this sugar cookie recipe was probably 4-5 dozen of them.

Buttercream rosettes are really beautiful on every baked good, from cookies to cupcakes to layer cakes, it all looks amazing. I chose both pink and red for a fun color combination and they match the Christmas sprinkle mix perfectly.

I tinted the entire batch pink, used half, then tinted the rest red. It’s easier if you start with pink so you don’t have to use as much red food coloring. Also, red darkens a lot as it dries, so don’t go overboard on the color.

The sprinkles used in today’s recipe are from Sprinkle Pop. They have a lot of fun and festive sprinkle mixes and these matched perfectly with my buttercream. I love the bright color combination and it is the perfect twist on traditional Christmas colors.

#ChristmasCookiesWeek Monday Recipes

• Ach Tannebaum’ Iced Sugar Cookies by Culinary Adventures with Camilla
• Brown Sugar Ornament Cookies by Jolene’s Recipe Journal
• Butter Pecan Nuggets by Grumpy’s Honeybunch
• Chocolate Candy Cane Kiss Cookies by Soulfully Made
• Chocolate Crinkle Cookies by Everyday Eileen
• Chocolate Dipped Peppermint Cookies by Tip Garden
• Chocolate Espresso Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Snowball Cookies by Hardly A Goddess
• Chocolate-Cherry Snowballs by Red Cottage Chronicles
• Christmas Macarons by A Day in the Life on the Farm
• Christmas Rosette Sugar Cookies by Love and Confections
• Christmas Sprinkle Pudding Cookies by Jonesin’ For Taste
• Classic Spritz by Books n’ Cooks
• Dark Chocolate Coffee Crinkle Cookies by Daily Dish Recipes
• Delicious Cookies by Corn, Beans, Pigs & Kids
• Frostbite Cookies by Cooking With Carlee
• Ginger Crinkle Cookies by Bear & Bug Eats
• Gingerbread Macaron by A Kitchen Hoor’s Adventures
• Hot Chocolate Cookies by Family Around The Table
• Oatmeal Chocolate Chip Skillet Cookie by Caroline’s Cooking
• Oatmeal Rolled Sugar Cookies by House of Nash Eats
• Peppermint Cookie Dough Truffles by Cindy’s Recipes and Writings
• Peppermint Meltaways by Hezzi-D’s Books and Cooks
• Peppermint Pizzelles by Girl Abroad
• Peppermint Thins by Palatable Pastime
• Pistachio Cranberry Macaron by Yumgoggle
• Sour Cream Decorated Cookies by The Freshman Cook
• Spiced Chocolate Molasses Cookies by Karen’s Kitchen Stories
• Vegan Frosted Sugar Cookie Bars by The Baking Fairy
• Chocolate Dipped Gingerbread Shortbread by Kate’s Recipe Box
• White Chocolate Gingerbread Blondies by The Redhead Baker
• Whoville Cookies by Strawberry Blondie Kitchen

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

The post Christmas Rosette Sugar Cookies #ChristmasCookiesWeek appeared first on Love and Confections.

I love making fun cookie boxes and with Halloween on the way, what better cookie box then a coffin filled with creamy chocolate frosting, crumbled Oreo cookies, and a white candy skeleton.

This is actually the first time I tried this specific chocolate sugar cookie recipe. It’s from LilaLoa, who is an amazing cookie artist. The dough was okay, and I followed her directions explicitly. I opted to bake my dough after chilling – she has different ingredient measurements on her blog if you don’t want to chill the dough.

I found a large coffin cookie cutter at my craft store, which was perfect for the cookie boxes. For the inside cutout, you either cut it by hand, or use a smaller coffin or rectangle cutter. Ideally the dough won’t spread and you will be left with perfect shapes after baking. I am going to try and play around with my regular cookie recipe to see if I can make it into some different flavored dough for the next time.

I opted to fill my coffins with chocolate frosting. You can also use whipped chocolate ganache, or even chocolate pudding to make a dirt cake style cookie box – although I would only do that immediately before serving so you don’t get the cookies soggy.

The coffin is held together with a stiff royal icing tinted black. I opted for black simply because I didn’t have a dark enough brown, and didn’t want to over saturate the icing with food color. Part of the royal icing was tinted green for the grass – this looked really cute if you want to plate them up for presentation.

Wilton has some really cute chocolate molds, and their white candy melts, along with some Crisco, went into a double boiler for the molded skeletons. I prefer using a double boiler with all my chocolate and candy melts, because it allows me to see the product as it’s melting and not burn or overcook it.

I made a few cookie coffin boxes with the dough recipe and filled one of them with candy corn and gummy eyeballs. You can use whatever is your favorite candy or dessert on the inside. These are also very large and meant to share, so grab some Halloween-loving friends and dig in!

Chocolate Frosting*

By Love and Confections

Ingredients

• 3/4 cups unsalted butter, softened (1 1/2 sticks)
• 1 3/4 cups powdered sugar
• 1/3 cup cocoa powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2-3 tablespoons heavy cream

*This recipe make a large amount of frosting. This frosting refrigerates/freezes well for extra.

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

• Ghostly Sweet and Salty Snack Mix from Big Bear’s Wife
• Donut Monsters from Mrs Happy Homemaker
• Brownie Bottom Candy Explosion Cheesecake from I am a Honey Bee
• Sugar Cookie Coffins from Love and Confections
• Little Monsters Halloween Mocktails from 4 Sons R Us
• Reeses Halloween Cookie Bars from A Blender Mom
• Candy Corn Cupcakes from Daily Dish Recipes
• Paranormal Parfaits from Eat Move Make
• Easy Day of the Dead Cake from Pint Sized Baker
• Buttercream Bat Wing Cupcakes from Kudos Kitchen
• Vanishing Candy Corn Cocktails from The Baking Fairy
• Wicked Zombie Trifle from Who Needs A Cape?
• Monster Party Halloween Cupcakes from Lady Behind The Curtain
• Candy Corn Vodka Truffles from A Kitchen Hoor’s Adventures
• Ghost Cupcakes from Mildly Meandering
• Monster Mash Piñata Cupcakes from Strawberry Blondie Kitchen
• Frankenstein Crispy Cereal Treats from The Redhead Baker
• Graveyard Pudding from The Beard and The Baker
• Day of the Dead Black Buttercream Cake from House of Nash Eats
• Halloween Chocolate Sugar Cookies from Savory Experiments
• Easy Caramel Apples from Katie’s Cucina
• Bag of Bones Scary Snacks from For the Love of Food

Happy Halloween! We hope you’re ready for a spooktacular event as we celebrate Halloween with the first annual #HalloweenTreatsWeek event hosted by Angie from Big Bear’s Wife. This haunting week-long event is filled with fantastic Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

 

For our very first #HalloweenTreatsWeek event we have 30 talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 100 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all!

Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

 

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Pure Vanilla Extract, Ground Cinnamon, Caramel Extract, Almond Extract, Pumpkin Pie Dip Mix and Adam’s Best Twice as strong Vanilla

 

 

Prize #3

Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Halloween Cookie House Bat, Tombstone and Skull 3-Piece Cookie Cutter Set, Halloween Skull Tube Pan, Zombie Cupcake Liners, Skull Sugar Decorations

 

Prize #4

Prize #4 — Sweets and Treats Shop is giving away 1 (one) 1.5lb Sprinkle Mix Kit from their shop

 

Prize #5

 

Prize #5 — Treat Street USA is giving away a $25 Visa Gift Card

 

a Rafflecopter giveaway

 

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 1st – October 6th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Treat Street USA ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

The post Chocolate Sugar Cookie Coffin Boxes #HalloweenTreatsWeek appeared first on Love and Confections.