1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup dark brown sugar, lightly packed
1/3 cup molasses
1 large egg
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 teaspoon cream of tartar
1/4 teaspoon baking soda
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Preheat the oven to 350°F. Line large baking sheets with silicone mats or parchment paper.
In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the ginger, cinnamon, cloves, salt, cream of tartar, baking soda, and flour and beat until combined.
Mix the 1/2 cup granulated sugar with the cinnamon in a shallow dish. Using a scoop, shape the dough into 1 1/2 tablespoon balls. Roll in the cinnamon sugar before placing on the prepared baking sheets. Flatten slightly with the palm of your hand. Bake for 12 to 14 minutes, or until set.
Let cool on the baking sheets for 5 minutes before removing to cooling racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.
1 package of oreos
1 bag of chocolate melts
Toppings, such as sprinkles or crushed peppermint
Prepare melting your chocolate melts using the double boiling method (1 big pot of water and 1 small pot of chocolates placed over the boiling water).
Stir the chocolate until its a liquid.
Dip the oreos.
Put the oreos on parchment paper.
Decorate the oreos.
White Chocolate melts
Rice crispy cereal
Put your peppermints in a ziploc bag and crush them violently.
Prepare melting your chocolate melts using the double boiling method.
Pour the melted chocolate on a pan with the parchment paper on the bottom.
Put the crushed peppermint and rice krispies into the chocolate randomly.
Refrigerate until solid.
Break apart the bark randomly.
½ cup of melted butter
1 ½ cups of crushed graham crackers
1 cup of semisweet chocolate chips
1 ⅓ cup flaked coconut
1 can sweetened condensed milk
Preheat oven to 350 degrees.
Mix butter and graham cracker crumbs and press. into bottom of 9” by 13” dish.
Pour ½ can of milk over crust.
Sprinkle chocolate chips.
Pour remaining milk over top.
Bake 20 minutes covered then 10 minutes uncovered.
Crunchy Jumble Cookies
2 ½ cups of all-purpose flour
1 teaspoon baking soda
½ teaspoon of salt
1 cup of butter
2 cups of granulated sugar
2 teaspoons of vanilla
4 cups of rice krispies
12 oz. of chocolate chips
Preheat oven to 350 degrees. Line cookies sheets with parchment.
Add the butter and sugar to a bowl. Cream it until fluffy.
Add eggs one at a time.
Combine dry ingredients and add to creamed mixture slowly.
Stir in rice krispies and chocolate chips.
Bake for 12 minutes.
1 pound of mild sausage
1 pound of Kraft Sharp Cheddar Shredded Cheese
3 cups of Bisquick
1/4th cup of milk. (The secret ingredient that makes them good.)
Preheat oven to 325 degrees.
Put all the ingredients except for milk into a huge bowl and mix together with your hands until all the sausage is in tiny pieces.
Add 1/4th milk, mix again until everything is in one huge ball. (Make sure everything sticks together- that’s what the milk is for.)
Roll everything into tinier balls, they expand so make them relatively small.
Bake for 25 minutes.
1/4 cup softened butter
1/3 cup light corn syrup
1-2 tsp peppermint extract*
3 cups powdered sugar
2 cups dark dipping chocolate*
*chocolate jimmies if desired
Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix with an electric mixer for about 3 minutes, until ingredients are well combined and are holding together.
Remove dough from bowl and break off about 2 teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put patties down on a pan lined with wax or parchment paper. Once all patties are made, place pan in the freezer for 10-15 minutes.
Melt chocolate in microwave for 1 minute 20 seconds. Let sit for an additional minute in the microwave. Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess. Transfer chocolate coated patties to wax paper to cool. Top with chocolate jimmies if you'd like.
Store in an airtight container, refrigerate if preferred but it's not necessary. Yields 40 mints.
Red Velvet Crinkle Cookies
1 box of red velvet cake mix
⅓ cup of vegetable oil
Powdered sugar to sprinkle on top
Preheat oven to 375 degrees. Grease cookie sheet with cooking oil.
Mix cake mix, eggs and oil together in bowl with hand mixer.
Form dough into balls and place on cookie sheet.
Bake for 8-10 minutes.
Sprinkle powdered sugar on top while still warm.
Cinnamon Roll Cookies:
Ingredients for the dough:
1 cup butter, softened
1 ½ cup sugar
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
Ingredients for the frosting:
16 oz cream cheese
4 cups powdered sugar
¼ teaspoon salt
¼ teaspoon cinnamon
½ teaspoon vanilla
Directions for the dough:
In a large bowl cream sugar and butter. Add egg and vanilla. Sift together flour, baking powder, salt, and cinnamon. Add to sugar mixture and beat until combined. Dough may be a little crumbly; press it together and refrigerate for 30 minutes.
Roll dough ¼ to ½ inch thickness and cut with circle cookie cutter.
Place on cookie sheet lined with parchment paper.
Bake at 350 degrees for 7 to 8 minutes. Cool on cookie sheet for 2 minutes then transfer to a cooling rack. Ice cookies once they have completely cooled.
Directions for the frosting:
In a medium bowl beat cream cheese, powdered sugar, salt, cinnamon, and vanilla until creamy.
Pipe frosting onto cookie using a pastry bag or a large baggy.
Garnish with cinnamon sugar mixture.