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Eggnog Cookies with Eggnog Buttercream Frosting

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These amazing Egg Nog Cookies are my edition of a perfect Christmas cookie.  There are a lot of Christmas cookie recipes out there to choose from so if you’re looking for a soft and chewy sugar cookie or snickerdoodle and love the flavors of eggnog, these little cuties are for you!

 

egg nog christmas cookies on a wire cooling rack with egg nog frosting and sprinkles

 

There aren’t many eggnog cookies out there so if you’re wondering what exactly an eggnog cookie is, well, the closest thing I can think of, to this darling,  is a Christmas Sugar cookie with eggnog flavored frosting.

What exactly makes it an eggnog cookie you ask? Well,  let me tell you.  It’s mostly a sugar cookie recipe, except I added cinnamon and nutmeg to the cookie dough.  The Christmas cookie balls are rolled in cinnamon and sugar, baked and then smothered with an amazing eggnog buttercream frosting.

 

eggnog cookies, best christmas cookies

 

These are the best Christmas cookies.  They’re perfect for class parties at school, a fun treat to take to work, or perfect for a Christmas cookie exchange.

easy christmas cookies

 

If you’re looking for some other delicious Christmas cookie recipes,  here are a few you’re gonna wanna try!

 

Gingersnap Cookies

Molasses Cookies

Mint Chocolate Dipped Oreos

Coconut Chocolate Chip Cookies

and don’t forget these Lemon Sugar Cookie Bars!

And these cute little Ornament Cookies made from white chocolate dipped Oreo cookies

 

Tips for making these easy Christmas Cookies:

  • These cookies have a pretty strong nutmeg and cinnamon flavor.  If you don’t prefer to have such strong flavors, just cut the spices in half.
  • You can make the dough ahead of time
  • Don’t overmix the cookie dough.  You can beat the butter and sugar together but when adding the flour, mix just enough to incorporate the ingredients.
  • Roll the cookie in a cinnamon and sugar mixture before baking.
  • The Eggnog buttercream frosting is optional. These Christmas Cookies are great either way!

 

Print
Eggnog Cookies with Eggnog Buttercream Frosting
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

These amazing Egg Nog Cookies are my edition of a perfect Christmas cookie.  There are a lot of Christmas cookie recipes out there to choose from so if you're looking for a soft and chewy sugar cookie or snickerdoodle and love the flavors of eggnog, these little cuties are for you!

Course: Dessert
Cuisine: American
Keyword: christmas cookie, cookies, eggnog, holiday
Servings: 24 people
Calories: 320 kcal
Ingredients
  • 1 Cup Butter (at room temperature)
  • 1 1/2 Cup Sugar
  • 2 large Eggs
  • 2 3/4-3 Cups Flour
  • 2 tsp Cream of Tartar
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
Sugar and CInnamon mixture
  • 1/4 Cup Sugar to roll the balls in
  • 1 tsp Cinnamon to roll the balls in
Eggnog Buttercream Frosting
  • 1/2 cup Butter
  • 1/4 cup eggnog
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 4 cups powdered sugar
Instructions

  1. Preheat Oven to 350 degrees

  2. In a large mixing bowl, cream together the butter and sugar.  Add eggs one at a time and mix.  

  3. In a separate bowl, combine the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg.  mix.

  4. Combine the butter/sugar mixture with the flour mixture and mix. 

  5. In a small cereal bowl, combine 1/4 cup sugar and 1 tsp cinnamon. 

  6. Roll the cookie dough into 1 1/4" balls and drop the cookie dough balls into the cinnamon and sugar mixture.

  7. Place 12 dough balls on a baking sheet about 3" apart. Bake at 350 degrees for 9-11 minutes or until just golden on the edges.  

  8. Take the cookie out of the oven and let them cool for 2 minutes on the baking sheet.  Transfer the cookies to a wire rack and let them rest until they are completely cooled. 

Eggnog Buttercream Frosting

  1. With an electric mixer, beat 1/2 cup butter until it is light and fluffy.  

  2. Add the cinnamon, nutmeg, and powdered sugar.  mix until the butter and powdered sugar mixture resemble small peas. Slowly add the eggnog while mixing with the electric mixer.  Beat until light and fluffy. 

  3. Spread the eggnog buttercream frosting on the sugar cookies and add sprinkles if desired.  Enjoy!

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Homemade Caramel

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This is an easy, step-by-step guide to making sweet, silky smooth, and delicious caramel.  You can use this recipe for caramel apples or just as homemade caramel candy. 

 

easy caramel recipe

 

What pan do I use to make caramel?

The best pan to use when making caramel is a large, non-stick pot.  Your caramel will boil up about double it’s size when cooking so be sure your ingredients have room to expand.  A pan with handles is a must too.  You will be pouring the hot caramel into a baking dish as soon as it has come up to temperature.

 

caramel in a pot, with a rapid boil

 

What temperature do I cook the caramel?

It’s best to gradually increase the temperature of the sugar and butter mixture. Stir the caramel the entire time the sugar and butter mixture is on the heat.

Sugar scorches easily so it’s best to use a wooden spoon with a square tip so you can scrape much of the bottom of the pan as possible while the caramel comes to a soft ball stage.  (Stir on a direction and then scrape around the perimeter of the pan and then scrape the other direction. 

 

240 degreees is soft ball stage

 

What if my caramel scorches?

If you see little spots in your caramel, immediately take the caramel off the heat and pour into another non-stick pan.  This means you are cooking your caramel too quickly and the caramel is scorching.  If you act quickly, you can save your caramel and put it in a clean pot and it won’t burn. As long as you are cooking the caramel on constant medium heat and stirring constantly, you won’t have a problem.  

What is a soft-ball stage?

As the sugar and butter mixture boil, the sugar concentration increases, and the temperature rises.  Softball stage is 240 degrees Fahrenheit.  The highest tempreture the caramel reaches will tell you how firm it will be when it cools.  Softball stage will be soft and chewy but not too hard to bite when it’s cool.  Softball stage, 240 degrees, is the temp you will want your caramel for caramel candy or for caramel apples. 

How to test for softball stage without a candy thermometer. 

To test for soft ball stage if you don’t have a candy thermometer, all you need is a bowl of cold water.  The caramel will go through a few stages.  The first one it will just begin to boil, little bubbles will start popping up.  Keep the heat on medium and as the liquid evaporates from the caramel, it will become hotter and produce a rapid boil.  A rapid boil is when there are layers of big bubbles all over the surface of the caramel.  The caramel will go from a light caramel color to a little more of a rich caramel color.  This is close to the softball stage. Use a cereal bowl and add a couple of cups of cold water.  Drop a Tablespoon or so of caramel in the bowl of cold water.  Be careful not to burn yourself, roll the ball of caramel around with your fingers and it should produce a soft “ball” of caramel.  If the caramel runs through your fingers or doesn’t hold it’s shape at all, keep cooking it. Repeat this process every minute or so until you reach softball stage.

 

how to test for softball stage

 

How to make salted caramel:

To make salted caramel, add 1/2 tsp of salt to the caramel mixture and then sprinkle salt flakes on the caramel pieces after they’ve cooled. Gorgeous and so delicious!!

Preparing the baking dish:

This recipe calls for a 9 by 13″ baking dish.  Be sure to grease the baking dish with butter and not non-stick cooking spray.  Butter is the only thing you should be tasting when you bite into this sweet treat!

 

salted caramel

Are you looking for some other fun  caramel treats?  Here are a few you’ll love!

Nilla Wafer Caramel Candy

How to Make Caramel Apples

Snowman Caramel Apples

Ornament Oreos

Mint Chocolate Dipped Oreos

 

Tips for Making Homemade Caramel:

  • Use a non-stick pan to make the caramel
  • stir the caramel in a verticle pattern in the pan, around the perimeter, and then in a horizontal pattern.
  • Use a square tip wooden spoon to be sure you are scraping off the entire bottom of the pan.
  • don’t stop stirring, again, don’t stop stirring
  • cook the caramel to 240 degrees Fahrenheit ( or use the cold water method as explained above)
  • use butter, not non-stick cooking spray to prepare the baking dish. (Butter is all you should be tasting here!)
  • You can speed up the cooling process by sliding the baking dish of caramels in the fridge or a cool garage.  
  • If you plan to dip these caramels in chocolate, be sure to have them cut into pieces and then cooled in the fridge for at least 20 minutes so the caramels keep their shape

 

Print
Homemade Caramel
Prep Time
10 mins
Cook Time
30 mins
cooling
20 mins
Total Time
40 mins
 

This is an easy, step-by-step guide to making sweet, silky smooth, and delicious caramel.  You can use this recipe for caramel apples or just as homemade caramel candy. 

Course: Dessert
Cuisine: American
Keyword: candy, caramel, caramel candy, homemade
Servings: 24 people
Calories: 250 kcal
Ingredients
  • 1 cup butter
  • 1 cup sugar (white, granulated)
  • 1 cup brown sugar
  • 1 cup karo syrup
  • 1 can sweetend condensed milk
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • salt flake for the top of the caramel (optional)
Instructions

  1. Prepare your baking dish.  Grease a 9 by 13" baking dish with butter.  Do not use non-stick cooking spray for this or it will give your caramel a strange flavor. Set it aside until the caramel is done cooking.

  2. In a non-stick pan, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk, and salt. 

  3. Cook on medium heat until all the sugar is dissolved and the butter is melted.

  4. Stirring constantly, cook the caramel mixture until it comes up to 240 degrees on a candy thermometer.  If you don't have a candy thermometer, use the cold water method. (put a couple cups of cold water in a cereal bowl.  Drop a tablespoon of caramel into the cold water. move the caramel mixture around with your fingertips.  If the caramel forms a "soft-ball" it's ready.  If the caramel dissolves or runs through your fingers, keep cooking it.)

  5. Take the caramel off the heat immediately to stop the cooking. 

  6. Pour the caramel into the greased, prepared, 9 by 13" baking dish.  Let the caramel cool before cutting. 

  7. Sprinkle with salt flakes if desired.  Enjoy!

salted caramel

 

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This is an easy, step-by-step guide to making sweet, silky smooth, and delicious caramel.  You can use this recipe for caramel apples or just as homemade caramel candy. 

Snowman Caramel Apples

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Be sure to check out my Ultimate Guide to Caramel Apples here.  It lays out best practices when making caramel apples and shows you all the tips and tricks you’ll need to know.  

 

caramel apple, christmas candy

 

You’ll need-

  • large, non-stick pot
  • Wooden spoon
  • Candy Thermometer

In a large non-stick pot, on medium heat, melt the butter.  Nest, add the sugar, brown sugar, Karo syrup, and sweetened condensed milk.  Bring the sugar and butter mixture to a boil while stirring constantly.  It works best to use a square wooden spoon,  scrape the bottom of the pan while stirring.  Be sure to constantly scrape the bottom of the pot to make sure the sugar/butter mixture doesn’t scorch. Don’t stop stirring while the caramel on the heat.

Stir constantly and bring to a rapid boil.  Use a candy thermometer to monitor the temperature rising to 240 degrees.  240 degrees is soft ball stage. To test for soft ball stage without a candy thermometer, drop a teaspoon of caramel into a bowl of cold water.  The caramel should be a soft ball.  Watch closely and do not heat more than 240 degrees or the caramel will be too thick for the caramel apples.

Take the caramel off the heat and stir in the salt and the vanilla.  Stir until it cools enough to stop boiling.  Let the caramel cool for about 5 min. 

Dip the apples and place them on a greased cookie sheet to cool. Don’t dip them in white chocolate until they are completely cool.  

Are you looking for some other cute holiday treats!?! Be sure to check out my….

Ultimate Guide to Caramel Apples

Mint Dipped Oreos

The cutest white chocolate Ornament Oreos

and these adorable Gingersnap Cookie Bars

 

how to make snowman caramel apples

 

What is the best white chocolate to use?

There are a few options here.  

  • Almond bark, sold in the grocery store–do not use this.  It’s chalky and has a terrible flavor.
  • White chocolate chips- You will just need to add a teaspoon of coconut oil to the chocolate chips when you melt them.  Otherwise the melted chocolate will be too thick on the caramel apples. 
  • White chocolate wafers.  Wilton has a line of candy wafers that works great.  You can also find these in the bulk food section at some grocery stores. 

How to melt chocolate in the microwave. 

You’ll need

  • Microwave safe bowl
  • Heat safe rubber spatula

Microwave your white chocolate wafers on high for 30 seconds. Remove from the microwave and stir.  (Be sure you stir the chocolate.  The candy melts will retain their shape until stirred so don’t rely on the looks fo the chocolate.) Repeat melting for the candy wafers for 30 seconds and stirring for until the white chocolate is almost melted. When there small chunks of the wafer remaining. Don’t microwave again. Just keep stirring the chocolate until all the small pieces have melted too.  The heat from the melted chocolate and from the bowl will melt the rest of the white chocolate. 

Print
Snowman Caramel Apples
Prep Time
10 mins
Cook Time
30 mins
cooling
45 mins
Total Time
40 mins
 

These adorable snowman caramel apples are the perfect winter baking project. They have a thick, smooth caramel layer, covered in melted white chocolate wafers and have an adorable top hat and cute snowman face.

Course: Dessert
Cuisine: American
Keyword: apple, apples, canduy, caramel, christmas, homemade, snowman
Servings: 8
Calories: 350 kcal
Ingredients
Caramel For Snowman Caramel Apples
  • 1 cup Butter
  • 1 cup Sugar
  • 1 cup Karo
  • 1 cup Brown Sugar
  • 1 can Sweetened Condensed Milk
  • 1 tsp vanilla
  • 1/4 tsp salt
Instructions
Prepare the apples

  1. Wash and dry 8-10 apples.  If your apples have wax on them, soak them in a vinegar (1 cup vinegar to 5 cups water) solution for 10 minutes.  Use your hands to gently rub off any wax residue. Rinse the apples in water and use a rag to dry them off and remove any more wax residue that might be on the apple. 

  2. Using a sucker stick or a popsicle stick, insert it into the stem of the apple. Again, wipe the apple with a towel to remove any water or juice from the apple. 

How to make the Caramel

  1. in a non-stick large pot, combine the butter, sugar, Karo, brown sugar, sweetened condensed milk, and salt.

  2. Stir while bringing to a boil on medium heat.  Bring to a rapid boil while paying close attention to scrap the bottom of the non-stick pot.  (the sugar and butter mixture scorches easily) 

  3. Using a candy thermometer, bring the sugar mixture to 235-240 degrees Fahrenheit. This is the soft ball stage. This temperature will ensure your caramel will stay on your apple and still be soft enough to bite into. 

  4. Remove the caramel from the heat and add the vanilla. stir. Keep stirring for a couple more minutes while the caramel cools down.

  5. Taking the apple by the popsicle stick, dip it into the pan with the caramel.  You may need to tilt the pan a bit to make it easier to cover the entire apple. It's also best to scrape the bottom of the apple on the side of the pot or you will have a large puddle of caramel at the bottom of your apple. 

  6. Set the caramel apple on the greased baking sheet to cool and repeat the process for 8-10 apples. 

  7. Let the caramel cool and set. 

Melthing white chocolate in the microwave

  1. Microwave your white chocolate wafers on high for 30 seconds. Remove from the microwave and stir. (Be sure you stir the chocolate. The candy melts will retain their shape until stirred so don’t rely on the looks fo the chocolate.) Repeat melting for the candy wafers for 30 seconds and stirring for until the white chocolate is almost melted. 

  2. When there small chunks of the wafer remaining. Don’t microwave again. Just keep stirring the chocolate until all the small pieces have melted too. The heat from the melted chocolate and from the bowl will melt the rest of the white chocolate.

  3. Dipping the Caramel Apples in Chocolate

  4. Take the cooled caramel apple by the stick again and dip it in white chocolate.  You may need to tilt your bowl to get the white chocolate to cover your apple.  

  5. Let it cool again on a greased cookie sheet.

Snowman Hands and Hat

  1. The snowman hat is a large marshmallow and one side of an oreo cookie with the frosting scraped off.  

  2. twist an oreo and scrape off the frosting.  Dip the oreo cookie in dark or milk chocolate and set on parchment paper to cool.  Dip a large marshmallow in the same chocolate and using a toothpick, place the marshmallow on the oreo cookie. If the oreo cookie and the marshmallow dipped in chocolate cool together, it will look more like a top hat. 

  3. For the eyes and snowman smile, use brown m and m's to make the face using the logo side towards the snowman. Dip in a little chocolate and hold the m and m in place until it has set. 

The Carefree Kitchen Socials:

I’d love to connect with you on social media.  Come find me!

Facebook: https://www.facebook.com/thecarefreekitchen/

Instagram : https://www.instagram.com/the_carefree_kitchen/

Pinterest: https://www.pinterest.com/thecarefreekitchen/pins/

 

These adorable snowman caramel apples are the perfect winter baking project. They have a thick, smooth caramel layer, covered in melted white chocolate wafers and have an adorable top hat and cute snowman face.

 

Nilla Wafer Caramel Candy

by 1 Comment

These nilla wafer caramel candies are such an easy Christmas Candy recipe.  They have a little dollop of homemade caramel and a drizzle of sweet milk chocolate.  They take only a few minutes to assemble and are a favorite every time!

 

easy christmas candy, nilla wafer with caramel and chocolate

 

If you are looking for an easy Christmas Candy recipe, this is the one for you!  You can use pre-made caramel candy or you can make your own.  This recipe will help you with either method you choose.  

 

What you will need to make homemade Christmas candy

  • Nilla Wafers
  • Pre-made or ingredients for homemade caramel (Ingredients listed in recipe card)
  • Milk Chocolate (you can use chocolate chips or a big bar of milk chocolate
  • Sprinkles, if desired

nilla wafer christmas candy

 

Here are some other easy Christmas Candy ideas:

White Chocolate Ornaments

Mint Chocolate Dipped Oreos

Gingersnap Cookies- White Chocolate Dipped

 

How to make Christmas Candy:

The first thing you will need to do is to make your homemade caramel for the Christmas candy.  Dump all the ingredients for the caramel into a non-stick pot and stir constantly.  Be sure to scrape all areas of the non-stick pot while you bring the temperature of the caramel to a rapid boil and then to 240 degrees Fahrenheit. 240 degrees is considered the soft-ball stage when making candy.  This will ensure your caramel is firm enough to stay on the nilla wafer and soft enough to bite into and chew.

Next, you will lay out parchment paper on a baking sheet.  Parchment is preferred over wax paper in this instance because caramel comes off it easier. 

Lay the nilla wafers on the parchment paper.  They need to be in a single layer and preferably spaced out at least a half inch.  This way the caramel can spread just a little and you will have space for the chocolate drizzle to cove the cookie.  

Now you will need to melt the chocolate.  I usually buy a large, commercial size (10 lb) chocolate bar during the holiday season.  It’s not a lot more expensive than chocolate chips per pound and you will be amazed at how creamy and smooth the texture is.  I like to order mine from Baker’s C and C. I’m in love with Peter’s milk chocolate. Their dark chocolate is the bomb too!  On a side note, they also have a large brick of caramel.  It’s the way to go if you want to skip the homemade caramel step.  

Microwave your chocolate wafers on high for 30 seconds. Remove from the microwave and stir.  (Be sure you stir the chocolate.  The chocolate will retain their shape until stirred so don’t rely on the looks of the chocolate.) Repeat melting the chocolate for 30 seconds and stirring for until the chocolate is almost melted. When there small chunks of the wafer remaining. Don’t microwave again. Just keep stirring the chocolate until all the small pieces have melted too.  The heat from the unmelted chocolate and from the bowl will melt the rest and cool it down a little too.  

Take a small spoon and drop about a teaspoon of caramel on the nilla wafer, do this to all of the nilla wafers.  Next, you are going to use a fork or small spoon and drizzle the chocolate onto the nilla, caramel cookie.  

Place in a cool place for about 30 minutes until the caramel is cooled and the chocolate has hardened.  Enjoy!

 

Print
Nilla Wafer Caramel Candy
Prep Time
40 mins
cooling
30 mins
Total Time
20 mins
 

These nilla wafer caramel candies are such an easy Christmas Candy recipe.  They have a little dollop of homemade caramel and a drizzle of sweet milk chocolate.  They take only a few minutes to assemble and are a favorite every time!

Course: Dessert
Cuisine: American
Keyword: candy, caramel, chocolate, christmas, easy, nilla wafer
Servings: 36 people
Calories: 200 kcal
Ingredients
Homemade Caramel
  • 1 cup butter
  • 1 cup karo syrup
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
Ingredients for the Nilla Wafer Christmas Candy
  • 1 batch homemade caramel
  • 1 box Nilla Wafers
  • 1 lb Chocolate (preferably Peter's chocolate or 1 bag of Guiddard Milk Chocoalte Chips)
  • Sprinkles, if desired
Instructions
Homemade Caramel

  1. In a large non-stick pot, add the butter Karo syrup, sugar, brown sugar, salt, and the can of sweetened condensed milk.  Stir constantly until the butter is melted and sugars are dissolved.  Continue to stir until the caramel has a rapid boil.  Using a candy thermometer, bring the caramel to a boil.

    Keep stirring until the temperature of the caramel raises to 240 degrees.  240 degrees is considered the soft-ball stage when making candy. This will ensure your caramel is firm enough to stay on the nilla wafer and soft enough to bite into and chew.

  2. Remove the homemade caramel from the heat and the vanilla extract.  Stir. 

  3. Lay the nilla wafers on the parchment paper. They need to be in a single layer and preferably spaced out at least a half inch. This way the caramel can spread just a little and you will have space for the chocolate drizzle to cove the cookie.

  4. Microwave your chocolate on high for 30 seconds. Remove from the microwave and stir.  (Be sure you stir the chocolate.  The chocolate will retain their shape until stirred so don’t rely on the looks of the chocolate.) Repeat melting the chocolate for 30 seconds and stirring for until the chocolate is almost melted. When there small chunks of the wafer remaining. Don’t microwave again. Just keep stirring the chocolate until all the small pieces have melted too.  The heat from the unmelted chocolate and from the bowl will melt the rest and cool it down a little too.  

How to make the Nilla Wafer Christmas Candy

  1. Take a small spoon and drop about a teaspoon of caramel on the nilla wafer, do this to all of the nilla wafers. Next, you are going to use a fork or small spoon and drizzle the chocolate onto the nilla wafer with caramel. 

  2. Place in a cool place for about 30 minutes until the caramel is cooled and the chocolate has hardened. Enjoy!

 Pin for Later:

 

christmas candy on parchment paper

White Chocolate Dipped Oreos-Ornament Oreos

by 1 Comment

These white chocolate dipped Oreos are decorated as ornaments and couldn’t be any cuter! They are such a cute cookie and perfect for a Christmas cookie exchange. Your family and friends are going to love these cute little ornament cookies!

 

Ingredients for white chocolate dipped Oreo ornaments

 

It only takes a few ingredients to make these chocolate dipped Oreos.  Here’s what you’re going to need.

What you need:

  • Oreos-this can be just about any kind of Oreo.  I used peanut butter Oreos for mine this time.
  • Mini M & M’s
  • White Chocolate Wafers.  Wilton has a line of candy melt wafers that work great.  I also bought mine in the bulk section at WINCO. 
  • You will also need White Reese’s Mini Cups.  They work perfectly for the top of the ornament.
  • A contrasting color of candy wafer for the string the lights will be set on.  I used a dark chocolate for mine.
  • A piping bag for the dark chocolate
  • Dark Chocolate for the string to put the lights on

 

How to melt white chocolate

 

How to Melt White Chocolate in the Microwave:

You’ll need

  • Microwave safe bowl
  • Heat sage rubber spatula

Microwave your white chocolate wafers on high for 30 seconds. Remove from the microwave and stir.  (Be sure you stir the chocolate.  The candy melts will retain their shape until stirred so don’t rely on the looks fo the chocolate.) Repeat melting for the candy wafers for 30 seconds and stirring for until the white chocolate is almost melted. When there small chunks of the wafer remaining. Don’t microwave again. Just keep stirring the chocolate until all the small pieces have melted too.  The heat from the melted chocolate and from the bowl will melt the rest of the white chocolate. 

Cut the MIni Reese’s Peanut Butter Cups

Use a sharp paring knife to cut approximately 1/4 of the Peanut Butter Cup.  This will allow the Peanut Butter Cup to lay flat on the baking sheet and helps it stay close to the cookie as the melted chocolate wafer is cooling and setting. (see the pic above)

 

cute cristmas cookies, white chocolate dipped oreo ornaments

 

How to Dip Oreos:

I like to melt the chocolate in a small microwave-safe bowl.  It works best to do small batches of melted chocolate.  That way, if the chocolate gets contaminated with a little water or too many cookie crumbs, you don’t waste a bunch of chocolate. 

Lay out some parchment paper on your working surface so you’ll have a place to lay your Oreos after they are dipped.  

Before you start dipping the Oreos, blow or dust off any cookie crumbs you can.  This will help your chocolate stay white and keep as many of the Oreo crumbs out as possible. Also, It’s a good idea to make sure your 2 cookies that make up the oreo are lined up and it’s not offset.  This will keep your Oreos tidy.

Using a fork, drop your Oreo into the melted white chocolate wafer.  Push the oreo down and then flip the Oreo to cover it completely in the white chocolate. Slipe the fork under the oreo and shift back and forth a little shaking white chocolate off the oreo as you lift it up.  Keep shaking the Oreo and let any excess chocolate drip off the cookie. Scrape the fork, with the Oreo on top, on the side of the bowl, to remove any more excess white chocolate. Lay the cookie on the parchment paper to set up.  This should take about 20 minutes.  You can also put the cute Christmas cookies in the fridge or a cool place to speed up the process.

 

cute cookies, Christmas ornament oreos

 

Once the white chocolate has set, melt the dark chocolate. You will be using this for the string to put the lights on. I absolutely love the disposable piping bags sold by Wilton. I use them constantly when baking and cooking! Melt the dark chocolate and then scoop it into the piping bag.  I used a small round tip in my piping bag but you can probably use it just fine without the tip too. It helps if the melted dark chocolate isn’t super hot when piping it on the Oreos.  Let it cool so it’s easy to work with but doesn’t constantly drip out of the piping bag.  

It helps to let the chocolate string cool just a little before putting the mini M & M’s on.  You want it to be the consistency of frosting, soft enough hold the candy but hard enough the candy doesn’t fall over.  

Wa-lah, there you have it, some cute Christmas cookies.  These chocolate dipped Oreos are going to be a hit at your next party!

 

White Chocolate dipped oreos, Christmas cookie ornaments

If you’re looking for more fun Christmas Cookie ideas, try these ones out too!

Mint Chocolate Dipped Oreos

Gingerbread Cookie Bars

Gingersnap Cookies- White Chocolate Dipped

Molasses Cookies

 

Tips for making these cute Christmas cookies:

  • Melt the chocolate wafers in the microwave, it’s so fast and works great
  • you can melt the chocolate in a paper bowl, it makes clean up so much easier.
  • It helps to melt a small amount at a time. (If your chocolate gets contaminated by too many cookie crumbs or a little water, you don’t waste a bunch of ingredients)
  • Dust the crumbs off your cookies before you dip them.
  • Lay the cookies on parchment paper.  It’ works great and makes clean up super easy.
  • Use a Wilton disposable piping bag for the dark chocolate.  Easy and again, easy cleanup.
  • Store in a covered container for up to 3 days!
Print
White Chocolate Dipped Oreos-Ornament Oreos
Prep Time
20 mins
Cooling time
20 mins
 

These white chocolate dipped Oreos are decorated as ornaments and couldn't be any cuter! They are such a cute cookie and perfect for a Christmas cookie exchange.

Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, cookie, dipped, oreo
Servings: 24 people
Calories: 150 kcal
Ingredients
  • 24 Oreos
  • 1 Bag or 2 Cups White Chocolate Wafers
  • 1/2 Package or 1/2 Cup Dark Chocolate Wafers
  • 1 bag Mini M & M's
  • 24 mini Mini White Chocolate Reese's Peanut Butter Cups
Instructions

  1. Lay out some parchment paper on your working surface so you'll have a place to lay your Oreos after they are dipped.  

  2. Before you start dipping the Oreos, blow or dust off any cookie crumbs you can. This will help your chocolate stay white and keep as many of the Oreo crumbs out as possible. Also, It's a good idea to make sure your 2 cookies that make up the oreo are lined up and it's not offset. This will keep your Oreos tidy.

  3. Microwave your white chocolate wafers on high for 30 seconds. Remove from the microwave and stir.  (Be sure you stir the chocolate.  The candy melts will retain their shape until stirred so don't rely on the looks fo the chocolate.) Repeat melting for the candy wafers for 30 seconds and stirring for until the white chocolate is almost melted. When there small chunks of the wafer remaining. Don't microwave again. Just keep stirring the chocolate until all the small pieces have melted too.  The heat from the melted chocolate and from the bowl will melt the rest of the white chocolate. 

  4. Use a sharp paring knife to cut approximately 1/4 of the Peanut Butter Cup.  This will allow the Peanut Butter Cup to lay flat on the baking sheet and helps it stay close to the cookie as the melted chocolate wafer is cooling and setting. (see the pic above)

  5. Using a fork, drop your Oreo into the melted white chocolate wafer.  Push the oreo down and then flip the Oreo to cover it completely in the white chocolate. Slipe the fork under the oreo and shift back and forth a little shaking white chocolate off the oreo as you lift it up.  Keep shaking the Oreo and let any excess chocolate drip off the cookie. Scrape the fork, with the Oreo on top, on the side of the bowl, to remove any more excess white chocolate. Lay the cookie on the parchment paper to set up.  This should take about 20 minutes. 

  6.  Place the dipped Oreos in a cool place.  You can also put the cute Christmas cookies in the fridge or a cool place to speed up the process.

  7. Once the white chocolate has set, melt the dark chocolate. You will be using this for the string to put the lights on. Spoon the melted dark chocolate into a disposable piping bag.  I used a small round tip in my piping bag but you can probably use it just fine without the tip too. It helps if the melted dark chocolate isn't super hot when piping it on the Oreos.  Let it cool so it's easy to work with but doesn't constantly drip out of the piping bag.  

  8. It helps to let the chocolate string cool just a little before putting the mini M & M's on. You want it to be the consistency of frosting, soft enough hold the candy but hard enough the candy doesn't fall over.  

  9. Place your mini M & M's sideways on the sting of lights alternating colors.  You may need to hold the M & M in place until the chocolate is set enough to hold it. 

  10. Let the cute Christmas cookies set a little longer and enjoy!! 

  11. You can keep these cookies in a covered container in a cool place or the refrigerator for several days. 

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Mint Chocolate Dipped Oreos

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These chocolate dipped Oreos are covered in silky Andes Chocolate and are minty, chocolaty, and melt in your mouth.

Chocolate dipped oreos on parchment paper

 

You can decorate this cute little Oreo anyway you’d like.  Use little M & M’s to make a rainbow or melt some chocolate wafers, pipe it on and turn them into a holiday treat.

There are all kinds of fun varieties of Oreos to use such as, mint Oreos, double stuff, chocolate stuffed or regular chocolate Oreos.  For this recipe, I used regular chocolate Oreos but any of the others would work great too.

 

mint chocolate dipped Oreos

 

How to Melt Chocolate in the Microwave:

Materials…

  • Microwave safe bowl
  • Heat sage rubber spatula

Microwave your chocolate on high for 30 seconds. Remove from the microwave and stir.  (It’s important that you stir the chocolate.  The pieces of chocolate will retain their shape until stirred so don’t rely on the looks fo the chocolate.) Repeat melting the chocolate for 30 seconds and stirring again until the chocolate is almost melted. When there small chunks remaining. Don’t microwave again. Just keep stirring the chocolate until all the small pieces have melted too.  The heat from the melted chocolate and from the bowl will melt the rest of it it. 

 

What is the best chocolate to use for dipping Oreos?

  • Andes Mints
  • Chocolate chips
  • Chocolate Bars
  • Chocolate Wafers

You can use several different types of chocolate for dipping Oreos. For this recipe, I used Andes Mint Chocolates.

Andes Mint: Most grocery stores stoke the Andes mints during the holiday season in the baking aisle by the other chocolate chips.  The Andes chocolate chip forms around the holidays but I wasn’t able to find them this week.  I used the boxes of Andes mints and it worked just as good.  I used (2) 4.2-ounce packages of Andes mints. 

 

I unwrapped the mints and put them in a microwave safe bowl.  You can melt them easily in the microwave.  Just melt for 1 minute at a time, stir, and then melt again.  Melt until there the chunks are 1/2″.  When they are about 1/2″ keep stirring and the rest will melt.  You want to heat the chocolate only enough to melt it.  You don’t want to heat the chocolate up too much or the chocolate can scorch. The microwave method is the quickest method to use Andes Mints.  As long as you don’t get the chocolate too hot, the microwave works great.

 

Dipped oreos with Christmas trres

 

 

Tips for Melting Chocolate:

  • Melt small batches at a time
  • Water is the enemy of Chocolate (be sure to pat dry any fruit you dip in chocolate or the chocolate will streak, or worse, it will seize and thicken)
  • Don’t heat too quickly, be sure to stir the chocolate.
  • Heat only until there are small chunks of unmelted chocolate. Add more unmelted chocolate to cool the chocolate down and keep stirring until all the chocolate is melted. 

 

Print
Prep Time
10 mins
cooling time
20 mins
 

These chocolate dipped Oreos are covered in silky Andes Chocolate and are minty, chocolaty, and melt in your mouth.  

Course: Dessert
Cuisine: American
Keyword: chocolate, dessert, dipping, mint, oreo, oreos
Servings: 24 people
Calories: 200 kcal
Ingredients
  • 24 regular Oreos
  • 2 4.2 oz containers Andes Mint Chips or Andes Choclate
  • Sprinkles (to decorate)
  • Chocolate wafers (to decorate)
Instructions

  1. In a microwave-safe bowl, Add your unwrapped chocolate. Heat your chocolate on high for 30 seconds in the microwave. Remove from the microwave and stir.  (It's important that you stir the chocolate.  The pieces of chocolate will retain their shape until stirred so don't rely on the looks fo the chocolate.) 

  2. Repeat melting for the chocolate for 30 seconds and stirring until the chocolate is almost melted. When there small chunks remaining. Don't microwave again. Just keep stirring the chocolate until all the small pieces have melted too. The heat from the melted chocolate and from the bowl will melt the rest of the chocolate.

  3. Using a fork, roll the oreo around until all sides are covered in chocolate.  Keep the oreo on the fork and gently tap it on the fork and lip of the bowl.  scrape the fork on the side of the bowl to remove excess chocolate from the bottom of the Oreo.

  4. Place the dipped Oreo on parchment paper and let cool for about 10 minutes or until the chocolate is hard.  

  5. Decorate as desired with sprinkles, candies or chocolate wafers. Enjoy!

 

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chocolate mint dipped oreos

 

Molasses Cookies

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These molasses cookies are incredible! This molasses cookie recipe is made with simple ingredients and makes the most delicious soft molasses cookies. These ginger molasses cookies are chewy and can be made with or without frosting. Happy baking!

molasses cookie recips, cookies on a white surface

 

If you love soft molasses cookies, I have the molasses cookie recipe for you!  These chewy molasses cookies are the perfect little cookie!  They’re made with butter, sugar, molasses and all the ingredients that make a knock-out cookie recipe!

 

soft molasses cookies

 

If you’re looking for some other fun cookie recipes,  maybe try these little fellas too.

 

Gingerbread Cookie Bars

Gingersnap Cookies

Coconut Cookie Bars

Nutella Cornflake Cookies

Peanut Butter Suprise Cookies

 

 

ginger molasses cookies

 

If you’re a fan of ginger molasses cookies, here ya go!

Print
Molasses Cookies
Prep Time
10 mins
Cook Time
10 mins
cooking time
10 mins
Total Time
20 mins
 

These molasses cookies are incredible! This molasses cookie recipe is made with simple ingredients and makes the most delicious soft molasses cookies. These ginger molasses cookies are chewy and can be made with or without frosting. Happy baking!

Course: Dessert
Cuisine: American
Keyword: baking, cookies, dessert, molasses
Servings: 15 people
Calories: 150 kcal
Ingredients
  • 3/4 cup Butter, at room tempreture
  • 1 cup Brown Sugar
  • 1 large Egg
  • 1/4 cup Molasses
  • 2 1/4 cup Flour, all-purpose
  • 2 tsp Baking Soda
  • 1 1/2 tsp Cinnamon
  • 1 tsp Ginger Powder
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Salt
Vanilla Buttercream frosting
  • 1/2 cup Butter, at room tempreture
  • 1/2 tsp Vanilla
  • 4 cups Powdered Sugar
  • 2 tablespoons Milk
  • Sprinkles (if desired)
Instructions
Molasses Cookies

  1. Preheat oven to 350 degrees.

  2. In an electric mixing bowl, combine the butter and brown sugar.  Beat until light and fluffy.  Add the egg and molasses, mix again

  3. In a different medium-sized bowl, combine the flour, baking soda, cinnamon, ginger powder, ground cloves, and salt.  Mix with a wire whisk until mixed thoroughly. 

  4. Add the flour mixture to the butter mixture and mix until combined.  

  5. Roll the dough into 1 1/4" balls and place them on a greased cookie sheet.  

  6. Bake in a 350-degree oven for 10-12 minutes or until lightly golden on the edges. Take the cookies out of the oven and let them cool for 5 minutes before placing them on wire cooling racks.  

  7. Frost if desired. Enjoy!

Vanilla Buttercream

  1. In a medium-sized bowl, beat the butter with an electric mixer until the butter is light and fluffy. Add the vanilla and beat again

  2. Add the powdered sugar and beat until the mixture has pea-sized clumps.  Add the milk, 1 tablespoon at a time until the frosting is light and fluffy.  (You want it soft enough to spread but firm enough to hold it's shaped) 

  3. Frost the cookies after they have cooled and add sprinkles if desired

 

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Molasses cookies with Vanilla buttercream frosting

 

GIngerbread Cookie Bars

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These gingerbread cookie bars are incredible!  All the flavors of gingerbread you love, in cookie bar form! These cookie bars are soft, chewy and the perfect holiday cookie. 

 

 

Gingersnap cookie bar on a baking sheet

 

 

If you love gingerbread men, gingersnaps, or molasses cookies, look no further.  These cute little cookie bars are all you need! They are soft and chewy and are slathered in a delicious cream cheese frosting.  

 

These are always on our holiday baking list, perfect for Thanksgiving or Christmas or any ‘ol time of the year!

 

 

gingerbread cookie bars with a cream cheese frosting

 

Looking for some other Cookie recipes?  Here ya go…

Cadbury Cookie Bars

Gingersnap Cookies

Coconut Chocolate Chip Cookies

Reeses Peanut Butter Cereal Bars

 

Print
Gingerbread Cookie Bars
Prep Time
10 mins
Cook Time
25 mins
cooling time
20 mins
Total Time
35 mins
 

These gingerbread cookie bars are incredible!  All the flavors of gingerbread you love, in cookie bar form! These cookie bars are soft, chewy and the perfect holiday cookie. 

Course: Dessert
Cuisine: American
Keyword: cookie bars, cookies
Servings: 20 people
Calories: 300 kcal
Ingredients
Gingerbread Cookie Bars
  • 2 cups Sugar
  • 1 1/2 cups Butter, at room tempreture
  • 1/2 cup Molasses
  • 2 large Eggs
  • 4 cups Flour
  • 1 Tablespoon Ginger Powder
  • 2 teaspoons Cinnamon
  • 4 teaspoons Baking Soda
  • 1 teaspoons Salt
Cream Cheese Frosting
  • 1 8 oz Cream Cheese
  • 1/4 cup Butter
  • 1 tsp vanilla
  • 5 cups Powdered Sugar
  • 1-2 Tablespoons Milk
Instructions
Gingerbread Cooke Bars

  1. Preheat oven to 350 degrees

  2. Grease a 26" by 18" Cookie sheet

  3. In an electric mixer, combine sugar and butter and beat until the butter and sugar is fluffy.

  4. Add the eggs, one at a time stirring until incorporated. Add then add the molasses and mix again.

  5. Combine the dry ingredients, flour, ginger powder, cinnamon, baking soda, and salt. Mix

  6. Add the dry ingredients to the wet ingredients and mix well.

  7. Spread the gingerbread cookie dough onto a large greased cookie sheet, 26" by 18". Try to get the cookie dough even in all areas of the cookie sheet. 

  8. Bake in a preheated oven at 350 degrees for 18-20 minutes, or until golden brown on the edges.

  9. Take the cookie bars out of the oven and let them cool.

Cream Cheese Frosting

  1. In a large mixing bowl, combine the cream cheese, butter, and vanilla.  Beat until light and fluffy. Add 5 cups of Powdered sugar and beat until well incorporated. Slowly add in 1-2 Tablespoons of milk until the frosting is light and fluffy.  

  2. Spread the cream cheese frosting on the cookie bars. Add sprinkles if desired. Enjoy!

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Gingersnap Cookies

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This gingersnap cookies are so easy to make and is made with simple ingredients.  You’re gonna love this gingersnap cookie recipe! If you love soft and chewy gingersnap cookies, this is the gingersnap for you!

 

ginger snap cookie recipe

 

If you’re into baking this holiday season, I’ve got the best cookie for you!  They’re quick to throw together and beautiful!! I like enjoying them plain and also dipped in white chocolate.  To dip or not to dip, I pray that’s your toughest question for today, happy holidays!

Check out the crinkle on the top of these gingersnap cookies.  I don’t usually take the time to roll my cookies into balls but for this gingersnap cookie recipe, it’s worth it.  You will roll the dough into balls and then roll around in granulated sugar.  Let me tell ya, these are to die for!

 

Gingersnaps

 

Tips for making these amazing Gingersnap Cookies:

  • you can make the dough ahead of time.  Just be sure the dough is room temp before baking
  • Roll you gingersnap cookie dough into balls and then roll in granulated sugar.  This gives them a little sparkle and a sugar crisp on the outside of the cookie.
  • You can use white chocolate chips or white chocolate wafers for this recipe.  If you are using chocolate chips, melt 2 Tablespoons of coconut oil in with the white chocolate chips.  This will keep the white chocolate soft.

 

gingersnap cookies

Looking for some other fun holiday treats?

Coconut Chocolate Chip Cookies

Reeses Peanut Butter Cereal Bars

No Bake Pumpkin Cheesecake

Print
Gingersnap Cookies
Prep Time
10 mins
Cook Time
10 mins
cooling
3 mins
Total Time
20 mins
 

This gingersnap cookies are so easy to make and is made with simple ingredients.  You're gonna love this gingersnap cookie recipe! If you love soft and chewy gingersnap cookies, this is the gingersnap for you!

Course: Dessert
Cuisine: American
Keyword: cookies, dessert, ginger sna[, gingersnap
Servings: 8 people
Calories: 250 kcal
Ingredients
  • 2 Cups Sugar
  • 1 1/2 Cups Vegetable Oil (or coconut oil, melted)
  • 2 large Eggs
  • 1/2 Cup Molasses
  • 4 Cup Flour
  • 4 teaspoons Baking soda
  • 1 Tablespoon Ginger
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Salt
  • Additional sugar (to roll the cookie dough balls)
For the white chocolate dip
  • 1 12 oz 1 pkg white chocolate chips or 2 cups white chocolate wafers
  • 2 Tablespoons Coconut Oil--if using the chocolate chips
Instructions

  1. Preheat oven to 350 degrees

  2. Spray a baking sheet with non-stick cooking spray.  

  3. In a small bowl, add about a 1/2 cup sugar.  (this will be used to roll and coat the cookie dough balls before baking)

  4. In a mixing bowl, combine sugar and oil. Mix well. Add eggs, one at a time, beating well after each addition. Add molasses and mix again.

  5. Combine all dry ingredients in a separate bowl, flour, baking soda, ginger, ground cinnamon, and salt. Mix all the dry ingredients together until combined and then slowly add it to the sugar mixture.  

  6. Mix until well combined.

  7. Take 1 1/2 Tablespoons of cookie dough in your hands and roll into a ball. Roll the ball of cookie dough in the bowl with the granulated sugar and then place on a cookie sheet about 3" apart.  

  8. Bake at 350 degrees for 1-12 minutes or until the cookie springs back when lightly touched. Take out of the oven and let the cookies cool on a cooling rack for 3 minutes.

For the white chocolate dip

  1. If you're using the chocolate wafers, just melt in the microwave for 30 seconds at a time, stirring frequently, until melted.

  2. If you're using white chocolate chips, add the chocolate chips to a microwave-safe bowl and melt for 30 seconds and then stir. Repeat this process until the white chocolate chips are melted.

  3. When the cookies are cool. Dip the cookies halfway into the white chocolate and shake off the excess.  Place on wax or parchment paper to harden. Enjoy!

 

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white chocolate dipped gingersnaps

No-Bake Pumpkin Cheesecake

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This easy no-bake pumpkin cheesecake is made with a delicious gingersnap crust.  This homemade no-bake cheesecake recipe is made with real pumpkin and spices and can be whipped up in just a few minutes.  It’s a fall and holiday dessert staple!

 

no bake pumpkin cheesecake filing in a bowl with an electric mixer

 

No bake cheesecakes were at the top of the rotation for birthdays at my house growing up.  This is a little variation of that.  This no bake cheesecake combines the ease of no-bake with the incredible fall flavors we all love.  This homemade cheesecake is make with real pumpkin puree and real whipped cream.  Your family is going to love this sweet and festive dessert!

This recipe can be used with a graham cracker crust or you can use my recipe of Gingersnap Crust.

This easy no-bake pumpkin cheesecake can be made into a 9″ pie, mini cheesecakes, or even in a cup form for ease at a party or gathering.

Print
No- Bake Pumpkin Cheesecake
Prep Time
15 mins
 

This easy no-bake pumpkin cheesecake is made with a delicious gingersnap crust.  This homemade no-bake cheesecake recipe is made with real pumpkin and spices and can be whipped up in just a few minutes.  It's a fall and holiday dessert staple!

Course: Dessert
Cuisine: American
Keyword: no bake, pumpkin cheesecake
Servings: 8 people
Calories: 350 kcal
Ingredients
  • 8 oz Cream Cheese, at room tempreure
  • 1/3 Cup Sugar
  • 1 Cup Pumpkin Puree
  • 1/2 tsp Pumpkin Pie Spice
  • 1 cup whipping cream, heavy
  • 1 pkg. Jello Instant pudding, cheesecake (small box)
Instructions

  1. In a large bowl, add the heavy cream,  using an electric mixer, whip the cream until soft peaks form. Set aside

  2. In another bowl, add the cream cheese and beat with the electric mixer until smooth and creamy.  Add the sugar, pumpkin puree and pumpkin spice. Mix until smooth again.  

  3. Add the pudding and mix.

  4. Now add the two mixtures together,  the whipped cream to the pumpkin mixture and mix until smooth.  

  5. Spoon this pumpkin filing into a prepared pie crust, or eat by the spoonful!

How To Whip Cream:

In a mixing bowl, add the heavy cream, sugar, and vanilla.  Using a hand-held mixer, mix on medium-high speed until soft peaks form.  This should take a few minutes.  Another way to accelerate the process a little is to start out with a chilled bowl.  Put the mixing bowl in the freezer for 10-15 minutes to chill the bowl before you start beating the cream.  Use immediately or store in a covered container in the fridge for up to a couple days.

Here are some other no-bake recipes you’ll love

Gingersnap Crust

No-Bake Peanut Butter Cookies

No- Bake Nutella Cornflake Cookies

pumpkin cheesecake with whipped cream on top and a gingersnap crust

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no bake cheesecake, pumpkin flavored with a gingersnap pie crust

Gingersnap Crust

by 1 Comment

This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake with gingersnap crust or for mini desserts! It’s so easy to make and comes together in just a few minutes!

 

no bake gingersnap crust

 

If you’ve ever made a graham cracker crust, this is very similar.  There are a few substitutions but the idea is the same.  You start out with gingersnaps.  It’s best to use the kind that comes in a box or bag in the cookie or snack aisle at the grocery store.  These cookies, because they are a little drier, work best in this easy pie crust recipe.  

I also used light brown sugar in this recipe instead of granulated white sugar.  I like the richness of the brown sugar with the gingersnaps.  It’s just so, so good!

I used my food processor to break the cookies up.  You can do it the old-fashioned way, with a ziplock bag full of cookies and a mason jar but a food processor works really well and is quick!  If you have a cheese grating attachment on your kitchen aide, that will work great too.  You want the cookies the consistency of course sand.  

The picture above is after I had added the butter and the brown sugar.  When you squeeze the cookie mixture, you want the cookie mixture to hold together loosely.  My little 7 years old helped me demonstrate this. 

Gingersnap crust, ready for pumpkin cheesecake with gingersnap crust

Are you looking for some more easy dessert ideas? Here are a few we love around our house!

Nutella Cornflake Cookies

No -bake peanut butter smores bar

Peanut Butter No Bake Cookies

To get the cookie mixture up on the sides of the baking dish, I like to use a cup with a flat bottom and press it on the sides and bottom of the dish.  This way you can tell if the gingersnap crust is even on all sides.  You can also use your fingers to press the cookie mixture up and onto the sides.

After you have pressed the gingersnaps on the pie crust, you can bake it in the oven for 10 minutes at 350 degrees or you can put it in the freezer for 10 minutes to lightly freeze.  I like to make the crust first and then slide it in the freezer while I make the rest of the pie or dessert. 

Print
GIngersnap Crust
Prep Time
10 mins
Total Time
11 mins
 

This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake with gingersnap crust or for mini desserts! It's so easy to make and comes together in just a few minutes!

Course: Dessert
Cuisine: American
Keyword: dessert, ginger snap, gingersnap, pie crust
Servings: 8 people
Calories: 150 kcal
Ingredients
  • 2 Cups Gingersnap Cookie Crumbs
  • 4 Tablespoons Brown Sugar, light
  • 6 Tablespoons Butter, melted
  • pinch Sea Salt
Instructions

  1. In a food processor, pulse the gingersnap cookies until the mixture resembles coarse sand.  Estimate how many cookies you need and then be sure to measure the cookie crumbs after they are ground.

  2. In a mixing bowl, combine the gingersnap cookie crumbs, the brown sugar, the butter, and a pinch of salt. Mix until well combined.

  3. Using your fingers or cup with a flat bottom, press the cookie crumb mixture onto the sides and bottom of the pie plate. 

  4. You can bake this for 10 minutes or freeze for 2-24 hours.  By baking or freezing, it makes the crust less fragile. 

  5. Fill the gingersnap pie crust just out of the freezer.  (If you bake the pie crust instead of freezing it, be sure to wait until the pie crust is fully cooled before filling.)

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This gingersnap crust is perfect for a no-bake pie crust, pumpkin cheesecake with gingersnap crust or for mini desserts! It's so easy to make and comes together in just a few minutes!

 

Einkorn Pumpkin Muffins

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This Einkorn Pumpkin Muffin recipe is so easy and a fall favorite! It’s made with all-purpose einkorn flour and has an optional sugar crumb topping.  The will soon become your family’s fall favorite!

 

Einkorn pumpkin muffin recipe, prepared and ready to bake

 

These pumpkin bread muffins are made with all-purpose einkorn flour.  Here are a few tricks in working with all-purpose einkorn flour that I’ve discovered that might help you in your baking adventures too!

Tips for working with All-Purpose Einkorn Flour:f

  • When adapting your favorite recipes with Einkorn All-Purpose flour, you will need to either reduce the amount of liquid in your recipe or add approximately 25-30% more flour.
  • Give the dough or batter a little extra time.  There is much less gluten in all-purpose einkorn flour so the water doesn’t absorb as quickly. If you’re making a yeast bread, do an extra round of kneading and rising.  (You will notice the dough will seem a little dry before it rises.  Let the dough rise to double its original size, and then it will be really sticky again.  Add more flour while kneading,  just until it’s not sticky again and let it rise for a second time before kneading and shaping into loaf pans or french bread.)
  • Einkorn flour isn’t ground quite as fine as regular flour you would purchase at a supermarket.  You won’t notice this when the muffins are baked as long as you give a few extra minutes for the batter. (If possible, let your pumpkin muffin batter sit in the fridge overnight or for at least 20 minutes before you scoop it into a muffin tin.) Be sure to give one final quick mix before scooping into the muffin tin.

 

pumpkin bread muffins

 

If you’re looking for a few other Einkorn Recipes, here are a few you might enjoy

Einkorn Blueberry Muffins

EInkorn Chocolate Chip Cookies

Einkorn German Pancake

 

You can add a crumb topping to your muffins.  There are a couple of recipes I like to use.  One is with Oatmeal and the other, the base is flour.  For this recipe, I would recommend using the oatmeal crumb topping.  The einkorn flour has a tendency to be gritty in the crumb topping instead of chewy like the oatmeal.

Print
EInkorn Pumpkin Muffins with Sugar Crumb Topping
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
 

This Einkorn Pumpkin Muffin recipe is so easy and a fall favorite! It's made with all-purpose einkorn flour and has an optional sugar crumb topping.  

Course: Breakfast, Dessert
Cuisine: American
Keyword: all-purpose einkorn flour, einkorn, muffin, muffins, pumpkin
Servings: 24 people
Calories: 150 kcal
Ingredients
  • 2 1/2 Cup All-Purpose Einkorn Flour (If you don't have einkorn flour and want to use regular, all-purpose flour, use 2 cups of flour)
  • 1 tsp baking soda
  • 1 baking powder
  • 1 cinnamon
  • 1/2 nutmeg
  • 1/2 ginger powder
  • 15 oz Can Pumpkin puree
  • 1/2 salt
  • 1 sugar
  • 1/2 cup butter, melted (You can also substitute with coconut oil)
  • 2 large eggs
  • 2 tsp vanilla extract
Crumb Topping with Oatmeal
  • 1/8 C oatmeal-ground in the blender until it resembles cornmeal texture)
  • 1/3 C Brown Sugar
  • 1/8 tsp Cinnamon
Crumb Topping with Einkorn Flour
  • 2 T All-Purpose Einkorn Flour
  • 1/3 Cup Brown Sugar
  • 1/8 tsp Cinnamon
Instructions

  1. Pre-heat oven to 350 degrees.

  2. Spray 24 regular size muffin tins with non-stick cooking spray.

  3. In a large mixing bowl, add the melted butter, pumpkin puree, eggs, and vanilla.  Mix until smooth.

  4. In another mixing bowl, combine the all-purpose einkorn flour, baking soda, baking powder, cinnamon, nutmeg, ginger powder, and salt. Mix until combined.

  5. Gently fold the pumpkin puree mixture in with the dry ingredients.  Mix until combined.  Cover with saran wrap. Let the batter sit overnight in the fridge or at least 20 minutes. (This will give the einkorn flour a chance to absorb the liquid and will ensure your muffins are light and fluffy.  

  6. Stir the batter once more and make sure there aren't any lumps or pockets of flour. Scoop about 1/4 C batter into each muffin tin.  (You can top with a crumb-optional) 

  7. Bake in a 350 degree, preheated oven, for 25-30 minutes or until a toothpick inserted into the center comes out clean with just a few crumbs. Enjoy!

Oatmeal Crumb Topping

  1. In a blender, grind oatmeal until the texture resembles cornmeal.  In a mixing bowl, combine the ground oatmeal, brown sugar, and cinnamon. Scoop about 3/4 Tablespoon onto each muffin before baking.

Einkorn Flour Crumb Topping

  1.  In a mixing bowl, combine the all-purpose einkorn flour, brown sugar and cinnamon. Scoop about 3/4 Tablespoon onto each muffin before baking.

Einkorn Pumpkin muffins with a sugar crumb topping

 

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Coconut Cookie Bars

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Coconut Cookie Bars are amazing!! They are chewy, a little crispy on top, and packed with loads of sweet coconut!

 

coconut cookie bars stacked on top of each other

 

These cute little coconut cookie bars are going to be a family favorite in no time.  If you don’t want to hassle with cooking batches of cookies, cookie bars are the answer! 

If coconut is a favorite at your house, these are the cookie bars for you. They are filled with 4, yes I said 4, cups of shredded coconut.  They have an intense coconut flavor mixed with a buttery and chewy oatmeal cookie.

This cookie bar recipe is perfect to take to a picnic or BBQ.  It only takes a few minutes to throw together.  I love taking bar cookies to events.  They are quick, easy, and everyone loves them!

Here’s another amazing cookie bar recipe.  Cadbury Cookie Bar

And for you coconut lovers out there, try this Easy Coconut French Toast

or these amazing sugar cookie bars for the lemon lovers!

coconut cookie bars stacked on top of each other
Print
Coconut Cookie Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Coconut lovers, this Coconut Cookie Bars recipe is for you!! They are chewy, and just a little crispy on top, and packed with loads of sweet coconut! These amazing cookie bars are going to be your family favorite in no time!

Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 250 kcal
Ingredients
  • 3/4 Cup Brown Sugar
  • 1 1/2 Cup Sugar
  • 1 Cup Butter (at room temp)
  • 2 tsp Vanilla
  • 3 large Eggs
  • 1 tsp Salt
  • 4 Cups Coconut (shredded)
  • 1 Cup Flour
  • 1 Cup Oats (old fashioned, rolled)
Instructions

  1. Preheat oven to 350 degrees.

  2. In a mixer or mixing bowl, cream together the butter, brown sugar and white sugar until light and fluffly

  3. Add the vanilla, eggs, and salt. Mix again.

  4. Add the coconut, flour and oats and mix until combined.

  5. Spread into a greased baking sheet.  (18" by 13")

  6. Bake in a preheated oven at 350 degrees for 25-30 min.  When done, the edges and top of the cookie bars should be golden brown. 

  7. Let cool and cut into bars.  Enjoy!

 

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coconut cookie bars

 

Einkorn Cinnamon Breadsticks

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These Einkorn Cinnamon Breadsticks are made with all-purpose Einkorn flour.  They’re soft and chewy and have a delicious vanilla glaze. If you love the flavors in cinnamon rolls, you’re going to love these cinnamon bread twists.

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Coconut Caramel Popcorn

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This coconut caramel popcorn recipe is a step-by-step guide, I will show you how make the most delicious coconut caramel popcorn!! It has layers of flavors, toasted coconut, coconut flavored caramel, and a chocolate drizzle!

Toasted Coconut in a pan

 

How to toast coconut:

This is the easiest way to toast coconut.  All you need is a non-stick frying pan and your coconut.  I put the shredded coconut in the fying pan and turn it on medium heat. Don’t stir the coconut until it is golden brown on the bottom.  When it’s golden brown you ca stir it with a spoon.  The coconut layer on the bottom of the pan will become golden much quicker.  Be sure to stay close to the pan and keep stirring until it’s toasted to your satisfaction.

 

How to make Homemade Caramel:

This is the easiest caramel recipe I’ve ever used.  It’s an adaption from a recipe that came from my friend Chelsea over at Painted Nonsense.  She gave this recipe to me years ago and I’ve used it in many different variations.

To make the caramel you are going to want to start wit a large non-stick pan.  The caramel bubbles up when it cooks so be sure your pan is big enough the caramel can bubble up 2 times it’s size.

You will add your butter, melt it, and then add your sugar, corn syrup, brown sugar, and sweetened condensed milk.  While stirring constantly, cook the mixture until it reaches a temperature of 235-240.  You can ensure great results if you use a candy thermometer.  If you’re familiar with the cold water test, you can use that too. At 235-240 degrees, you can drop a spoonful of caramel into a bowl of cold water and using your fingers you can make a soft ball.

Add the coconut extract and the salt and mix until incorporated.

You can use this recipe for coconut caramel popcorn, caramel popcorn balls, or just pour into a 9 by 13″ baking dish and cut it into squares when it’s cool.  I also love to drop a spoonful on a pretzel and drizzle with chocolate and flakes of sea salt.

Toasted Coconut on marshmallow coconut caramel popcorn

If you’re a hardcore coconut lover check out the coconut syrup and coconut french toast here. 

And if you’re looking for something with coconut to serve for breakfast, try this coconut french toast bake.

 

Tips For Making Coconut Caramel Popcorn:

  • Pop a couple of large bowls of popcorn before you start toasting the coconut or making the caramel.
  • When you’re making the caramel, keep stirring so it doesn’t scorch
  • The coconut burns easily too so keep an eye on it and stit while it is toasting.
  • The marshmallow step is optional.  It’s good with or without the marshmallows.
  • You can use this recipe for coconut caramel popcorn, caramel popcorn balls, or just pour into a 9 by 13″ baking dish and cut it into squares when it’s cool.
  • Let the popcorn cool on a baking sheet for an hour before serving.  It’ll be a lot less messy that way.
  • Bring the caramel to soft ball stage of 235-240 degrees

 

Coconut caramel popcorn balls with a chocolate drizzle
Print
Coconut Caramel Popcorn
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

This coconut caramel popcorn recipe is a step-by-step guide, I will show you how make the most delicious coconut caramel popcorn!! It has layers of flavors, toasted coconut, coconut flavored caramel, and a chocolate drizzle! 

Course: Dessert
Cuisine: American
Servings: 10 people
Calories: 350 kcal
Ingredients
  • 1 Cup Butter
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 1 Cup Karo Syrup
  • 1 Can Sweet Condensed Milk
  • 2 tsp Coconut Extract
  • 1 pinch Salt
  • 2 Cups Marshmallows
  • 1 Bag Chocolate Chips
  • 2 tsp Coconut Oil
  • 2 Cups Shredded Coconut
Instructions

  1. In a large non-stick pot, melt the butter. Add the sugar, brown sugar, karo syrup, and sweetened condensed milk.  Bring to a boil while stirring.

  2. While using a candy thermometer, bring to a rapid boil of 235-240 degrees. Remove from heat and add the coconut extract and the salt.

  3. Pour 3/4 of your caramel mixture onto your popcorn and stir until all of the popcorn is covered in caramel.  If you want a lot of caramel on your popcorn, use less popcorn,  I didn't give an exact amount of popped popcorn because everyone like it a little different. For this recipe I would error on the side of a light coating of caramel because we are still going to add a few layers.  Spread the caramel popcorn onto a couple of cookie sheets sprayed with non-stick cooking spray to cool.

  4. With the remaining 1/4 of caramel, add the 2 cups of marshmallows.  Stir until the marshmallows are melted or almost melted.  Put it back on the heat to melt the marshmallows if needed.

  5. Drizzle the marshmallow caramel mixture on the caramel popcorn on the cookie sheets. 

  6. In a microwave safe bowl, add 2 tsp of coconut oil. Add the chocolate chips and microwave for 1 min.  Stir the chocolate chips.  Microwave for 30 seconds and stir again.  Repeat this until the chocolate chips are melted.

  7. Drizzle the chocolate chips on the caramel popcorn and sprinkle the toasted coconut on top.  Let the popcorn rest and cool for about an hour before serving.

  8. Put into clear plastic cups to serve.  Enjoy!

 

 

This coconut caramel popcorn recipe is a step-by-step guide, I will show you how make the most delicious coconut caramel popcorn!! It has layers of flavors, toasted coconut, coconut flavored caramel, and a chocolate drizzle! 

 

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