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Christmas Card Cookies

Christmas Card Cookies

These adorable cookies don’t just taste yummy- they also bear Christmas words of cheer with every delicious bite!

I saw this fun silicone mold by Wilton at my local grocery, and I couldn’t resist! So fun!!!

I made two varieties of these little cookie cards: Peppermint mocha and Gingerbread chocolate. Both were delicious and so fun to make!

You can use any of your favorite cut-out cookie recipes partnered with any Wilton Candy Melt flavors on top, but I thought these two combinations were delicious!

Christmas Card Cookie1

Want to know how to make these? Let’s start with the “card” toppers.

  • You’ll need about 3 bags of Wilton Candy Melts to make 24 cookie toppers.
  • Melt them in the microwave, one bag at a time, in 30 second increments, stirring between until smooth.
  • Spoon about 2 tablespoons into each cavity and use a small spoon to spread into corners.
  • Tap mold on counter to remove bubbles and freeze for about 10 minutes.
  • Carefully peel the mold away from each bar and repeat this process until you have 24.

This process takes a little time, but it can be done ahead of time and the little bars can be stored in an airtight container in a cool spot until needed. Keep different flavors separated from each other, and put a little parchment or wax paper between layers.

Then you can make the cookies!

One of my favorite Christmas recipes (of all time) is my grandma’s gingerbread cookie recipe. It’s on this blog a couple of times, but you can get the original (in grandma’s handwriting!) by clicking here. I paired this cookie with dark chocolate Wilton’s candy melts.

Gingerbread Cookies!

The other recipe I used, with peppermint card toppers, was my espresso cutout cookies. There’s nothing like peppermint, coffee and chocolate all together! You can see this recipe originally published on Easybaked by clicking here.

Chocolate Espresso Cookies!!!

  • Make your cookie dough according to whatever recipe you desire and then use a cookie cutter to cut a large rectangle cookie. I used a 4.5″ x 3″ cutter that I found here.
  • Bake, cool and then take a little extra Candy Melt and a food-safe brush and brush melted candy on the back of each bar to attach it to the top of each cookie.
  • Press the bar down using a little wax paper on the top (if you touch it with your bare fingers you will get prints!)
  • Allow bar to harden onto the cookie and then serve! I placed each one in a little cello bag sealed with a sticker and gave them away with gifts.

 

Christmas Card Cookies6

So fun!!!!

Christmas Card Cookies

My thoughts: These are a fun, creative and easy way to say Merry Christmas! The variety of flavors you can use is limited only by your imagination- but I recommend you use a cookie recipe that doesn’t “puff up” too much. You can see in my photos that my gingerbread cookies puffed up a little- making my edges not as pretty and straight as those chocolate espresso ones that don’t expand much at all. The gingerbread/chocolate combination was so yummy that I got over the slightly curved edges though!  I hope you get a chance to try these- so fun!!  ~r

Christmas Card Cookies2

Other Christmas recipe ideas here at Easybaked: (click on a photo to see the recipe)

Spiced Mocha MixCreamy cheesecake with sour cream toppingReindeer Oreo Pops!!!Pecan Pie Cupcakes

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Cheesehead Cupcakes!

Cheesehead Cupcakes!!!!!These colorful Green Bay Packer CHEESEHEAD cupcakes are the perfect treat for game day!!!  Make them in YOUR team colors and start the season off with some fun!

Today is the day!!!!  NFL football season starts!!!!  Tonight it’s the Packers vs. Seattle (GO PACK GO!!!!!!!), and I had to add some cheese on these fun little cupcakes to make them just perfect!

Wait— what’s inside?  That’s what makes these so much fun!!!!!

Green Bay Packer Cupcakes!A little splash of team color hidden in the middle.  You can make these in any team colors you want- but if you make them for the Chicago Bears or the Detroit Lions you will need this tutorial here to make your cupcake toppers. 🙂

Here is how we made these: (printable recipe)

INGREDIENTS:

  • One boxed white cake mix (plus water, oil and eggs to make according to box)
  • Green and gold food color gels (or your team colors)
  • 2 sticks (1 cup) of salted butter, softened
  • 2 sticks (1 cup) of unsalted butter, softened
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla (or any flavoring you’d like to add to your frosting)
  • 1 bag of Wilton’s candy melts in yellow (if you want cheesehead toppers!!)  You will also need little triangle chocolate molds for these.

DIRECTIONS:

  • Make cake mix as directed on box, and take about 1/4 of the batter and mix it with yellow food color gel.
  • Using a cake pop maker or a small mini muffin tin, make 24 small, baked balls of cake in yellow. (click here for pictures of how to make these cake balls)
  • Color remaining batter with green food color gel.
  • Preheat oven to 350F degrees.
  • Spoon a little bit of green batter into 24 cupcake liners placed in muffin tins.
  • Place one cake ball in each cavity in the center of the green batter.

Cheesehead Cupcakes!!!

  • Carefully spoon more green batter over the top of each yellow cake ball, filling each cup only 2/3 to 3/4 full (be careful to not over-fill. That is easy to do when you are focused on covering up that cake ball!)
  • Bake at 350F degrees for 15-18 minutes.
  • Allow cupcakes to cool completely.
  • Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy.
  • Divide frosting in half and color one half gold and the other half green. Place each color in a zip top bag that has been fitted with a decorating tip.
  • Pipe yellow icing on 1st followed by green and top with a bit of cheese!!!!!

Cheesehead Cupcakes!!!!!To make little cheese head cupcake toppers:

Say Cheese!!!!

Yes, that is a tire pressure gauge…..

  • Melt yellow candy melts in a microwave-safe bowl, in the microwave, in 30-second increments, stirring in between.
  • Put candy melts into a sturdy zip top bag, clip a corner and pipe into triangle candy molds.
  • Tap on counter to remove bubbles, and place in the freezer for 5 minutes, or until completely hardened.
  • Turn mold upside down and tap on counter to remove chocolate.
  • Repeat this process.
  • Allow the triangle chocolates to return to room temperature, and use whatever you find handy to put “holes” in your cheese.  I used a (cleaned in hot soapy water) tire pressure gauge for mine.  Let’s hear it for problem solving in the kitchen!!!!!!

Green Bay Packer Cupcakes!

My thoughts:  These are just plain fun.  I recommend using a cake pop maker for the center circles.  It really does take less time and it makes the most adorably round little cake balls.  Plus you can make a Polka-Dot cake with it too!!!  I hope you get a chance to celebrate your team with these fun and colorful cupcakes!!!  IT’S FOOTBALL SEASON!!!!!!

 

Cheesehead Cupcakes!!!

Other fun cupcake recipes you might enjoy:

Peanut Butter Cupcakes!!Coconut Cupcakes!!!Brownie Oreo Cookie CupPile of Cupcakes!

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