Tag Archives: cookies

Happy Flower Cookies

Posted on August 22, 2021 by Ruthanne

Flower cookies3

These delicious cookies will make you smile anytime of the year! With a touch of coffee in the cookies, and crunchy chocolate-covered sunflower seeds on top, they are also really delicious! 

Flower cookies2

Confession: I made these last spring jotted down the recipe as I created, brought them to a party where they got rave reviews, and then got so busy with summer that I never sat down to share the recipe with you all! So here (finally!) you go! 

I absolutely love these cookies. In March, I tweaked my favorite chocolate cut-out cookie to make Bailey’s Irish Cream Cookies. They were soooo yummy that I wanted to keep tweaking them and try a variety without the Baileys. This is the result, and they are such a soft, delicious cut-out cookie. Goodness. They are exceptional at keeping their shape when cut (I just did circles, but you could make these in any shape). I just iced them with royal icing, but the sky is the limit with flavor combinations you could use. This recipe is a keeper in our house! 🙂 

Here is the recipe (printable version): 

INGREDIENTS: (makes about 20 medium cookies)

Cookies:

  • 1 (1/2 cup)stick of butter (softened)
  • 3/4 cup of sugar
  • 2 eggs
  • 1 Tablespoon of half and half
  • 1 Tablespoon of vanilla
  • 2 Tablespoons of instant coffee granules
  • 2 to 2 1/2 cups of all purpose flour
  • 1/4 teaspoon of salt
  • 1/2 teaspoon of baking powder

Icing:

DIRECTIONS:

Cookies: 

  • Cream together butter and sugar in a large mixing bowl.
  • Mix in eggs.
  • Place half and half and instant coffee granules together in a small cup. Mix until coffee dissolves.  Add this mixture to the batter and combine well.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough).
  • Preheat oven to 350F degrees.
  • Roll out cookie dough on floured counter.  
  • Cut into circles (or whatever shape you want!)and place on a parchment-lined baking sheet.
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before removing cookies from paper.

Icing: 

  • Beat together all ingredients and add powdered sugar until it becomes a thick glaze consistency. 
  • Place about 1/3 of icing in a zip-top bag fitted with a small round piping tip. 
  • Pipe icing around edges of cookie and allow this to harden.
  • Add water to remaining icing until it is a little thinner than the edge icing. Place it into a second zip-top bag fitted with a small round piping tip. 
  • Fill center of cookie with icing, spreading it to the edges that have hardened. 
  • Before icing is completely hard, set sunflower seeds and pearl in the shape of a flower.
  • Allow icing to harden completely.
  • Enjoy!!!

Flower cookies6

Aren’t they fun??? Once the icing fully hardens on these, you can stack them up without worrying that the icing will get messed up (the joy of royal icing). As you can see… I am no professional at piping a perfect circle… so no worries if you are not experienced- they will still be beautiful!  Flower Cookies 1

My thoughts: I’m glad to finally be sharing this with you all! I figured I’d better get this out to you before fall hits and all things are pumpkin and leaves 🙂 I hope you get a chance to try these cookies- I really think you will love them! Enjoy! ~r

Flower cookies4

Since I am so late in sharing this… how about some fun back-to-school/ make your kids smile ideas? Just click a photo to see the recipe! 

apple-oreo-pops6 cookie-monster-oreos4 apple6 dscn9870

Leave a comment

Posted in Cookies and tagged , , , , , , , , , , . Bookmark the permalink.

Peppermint Mocha Cookies

Posted on February 1, 2020 by Ruthanne

Brighten up your February with these cheery peppermint mocha cookies!

Sweet peppermint icing over dark chocolate coffee cookies? Yes please!

Just in time for Valentine’s Day, these cookies didn’t last long in our house, and my husband is already hoping I will make them again. Not too sweet, but full of rich espresso and peppermint. I think you’ll love them.

Want to know how to make them?
Here you go. (printable recipe)

INGREDIENTS: (makes 36 medium cookies)

Cookies:

  • 2 sticks (1 cup) butter, softened
  • 1 1/2cups sugar
  • 2 eggs
  • 3 teaspoons vanilla extract
  • 3 teaspoons instant Espresso Powder
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Icing:

  • 4 cups powdered sugar
  • 3/4 cup water
  • 3 Tablespoons meringue powder
  • 1/2 teaspoon peppermint extract
  • a little pink food coloring gel
  • sprinkles or white chocolate to make the design on top

DIRECTIONS:

Cookies: 

  • Cream together butter and sugar in a large mixing bowl.
  • Mix in eggs and then cocoa.
  • Place vanilla and Espresso Powder together in a small cup until coffee dissolves.  Add this mixture to the batter and mix until completely incorporated.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Wrap in plastic and chill for at least one hour.
  • Allow cookie dough to soften a little at room temperature
  • Preheat oven to 350F degrees.
  • Roll out cookie dough on floured counter.  
  • Cut into circles and place on a parchment-lined baking sheet.
  • Bake for 8 to 11 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before removing cookies from paper.

Icing: 

  • Beat together all ingredients and add powdered sugar until it becomes a thick glaze consistency. 
  • Place in a zip-top bag fitted with a small round piping tip. 
  • Pipe icing around edges of cookie and allow this to harden.
  • Fill center of cookie with icing, spreading it to the edges that have hardened. 
  • To make coffee or heart design, pipe lines on top of cookie with white chocolate, and pull a toothpick through to form design. Otherwise (much easier!) sprinkle with some crushed peppermint or heart sprinkles!
  • Let icing harden and ENJOY!!!

My thoughts: These are easy to make, and they keep in an air-tight container for at least a week (and freeze well). I spent way too much time making coffee froth designs on the top, and when I make them again they will just have sprinkles. I really hope you get a chance to try these!!! Enjoy! ~r

Other cute Valentine’s Day ideas to try (click on photo to see recipe): 

 

2 Comments

Posted in chocolate, Cookies and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Fall Peanut Butter Crisps

Posted on November 1, 2019 by Ruthanne

Fall Peanut Butter Crisps1

These beautiful fall cookies are special– not just because they are salty, sweet, crispy deliciousness– but because they use up your kids’ Halloween candy!!!!

So… Halloween is over, and you are likely in possession of more candy than you know what to do with. The chocolate will be gone in days, and then the name-brand candy will slowly get picked away at. But there are always those candies that sit in the bottom of the plastic pumpkin until Thanksgiving. For me, those candies were always Bit-o-Honey and the bright orange and black-wrapped “Peanut Butter Kisses“. These are a candy that only seems to make an appearance at Halloween. A combination of taffy and peanut butter, they just always seem to make the left-over candy list.

But not any more!!!  Go ahead, dig through all of that Halloween candy and pull these little guys out- they make the best filling for these beautiful cookies!

Fall Peanut Butter Crisps2

You can also grab other candies to fill these cookies with- rolos, kisses, peppermint patties, mini snickers… all work in this recipe! I actually began making these crisp cookies with Rolos about 5 years ago at Christmas.

Fall Peanut Butter Crisps5

Want the recipe? Here it is!! (printable version)

Ingredients: (makes 20 cookies)

  • 40 Ritz crackers
  • 20 Peanut Butter Kisses (or other small candy that melts at a low temperature)
  • 1 bag of Wilton’s dark chocolate candy melts
  • 1 chocolate transfer sheet (I used 12×16″, and I got mine here). 

Directions: 

  • Preheat oven to 350F degrees. 
  • Place 20 Ritz crackers on a cookie sheet, bottoms up. 
  • Unwrap all 20 peanut butter kisses, and set one on each Ritz cracker. 
  • Place cookie sheet in oven for about 4-5 minutes- check! Candy should be soft but not completely melted. 
  • Remove from oven, and place Ritz cracker, bottom side down, on top of candy and press to spread candy to edge.

 

  • Place entire tray in freezer to chill for a few minutes.
  • Melt chocolate candy melts in a bowl in the microwave for about 2-3 minutes, stirring once every 30 seconds, until completely melted and smooth.
  • Place parchment paper on a cookie sheet (that fits in your freezer!)
  • Cut chocolate transfer sheet into 20 squares.
  • Take a cookie, place it in the melted chocolate and cover it completely. Use a fork to pick it up and tap on the side of the bowl until all excess chocolate drips off the bottom. Slide bottom along edge of bowl, and using fork, slide onto parchment paper.

  • Immediately place chocolate transfer sheet square on top of the melted chocolate (you’ll need to put the rough side down- the smooth side up) and gently press it into contact with the entire top of the cookie. Repeat 20 times.

  • Place entire cookie sheet into the freezer for 5 minutes or so. As soon as you remove it, gently peel off the transfer sheet from each cookie- and enjoy!!!

How-to-crisps8

My thoughts: There are three things that I love about these cookies…

  1. They are EASY to make- they take almost no time but look so fancy!
  2. They are CHEAP to make- the Ritz crackers and peanut butter candies are really inexpensive (I got mine at the Dollar Store), the chocolate isn’t too costly, and the transfer sheet is like $4.40, but SO worth it! (you could use sprinkles instead, to cut the cost even more though!)
  3. They keep for a long time. Put these little guys in cello bags, tie them up, and use them to decorate your place settings at Thanksgiving! 

They also can use a variety of candies up- and you can decorate them so many fun ways! 

Fall Peanut Butter Crisps3

Go – find your kids’ candy and re-purpose it into these beautiful, crunchy, deliciously salty but sweet treats!

Need other ideas for using up that Halloween candy? This is a project we have a few ideas for! Click on a photo to see the recipe.

 

Leave a comment

Posted in Candy, Cookies, Seasonal dessert and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

Peanut Butter Spider Cookies!

Posted on October 2, 2019 by Ruthanne

Spider5

These deliciously creepy little spider cookies are special…. because the peanut butter cookies they sit on only take THREE ingredients, and are the best peanut butter cookies I’ve ever tasted!

Spider7

I’ve seen these cute little guys pop up online, and I’ve wanted to make them with my favorite (super-easy!) peanut butter cookies for more than a few years. They are a cute addition to any Halloween party, delicious, and sooooo easy to make. Want to know how? Here you go: (printable recipe)

Ingredients: (makes about 24 cookies)

  • 2 cups peanut butter (creamy)
  • 2 cups granulated sugar
  • 2 eggs
  • 24 Lindt chocolates
  • 1 cup of Wilton candy melts in milk or dark chocolate
  • 48 candy eyes

Instructions:

  • Preheat oven to 350F degrees
  • Place peanut butter, sugar and eggs into a mixing bowl and stir until well combined.
  • Use a cookie scoop to place 2 inch balls onto a cookie sheet covered in parchment paper. 
  • Bake at 350F degrees for about 12 minutes (cookies will still be soft in the middle). 
  • Remove from oven and use a tart shaper or the rounded back of a measuring spoon to press a small round indentation into the center of the cookie (so the chocolate spider has a place to sit!).
  • Bake another 2-4 minutes and remove from oven. Slide parchment paper off cookie sheet with the cookies still on top and cool completely. 
  • Melt candy melts in the microwave in 30 second increments, stirring between. 
  • Use a toothpick to put a little melted chocolate on the back of your candy eyes and attach them to the Lindt chocolate. Allow these to harden. 
  • Place the rest of the melted chocolate into a zip-top bag. Seal it up and cut a small corner off. Squeeze the bag and pipe legs on the top of each cookie. 
  • Add a bit of chocolate in the center of each cookie and set a Lindt “spider body” on top. 
  • Allow all chocolate to harden and ENJOY!

Spider4

My thoughts: What’s not to like about these?!? A super-easy peanut butter cookie, plus chocolate? SO fun! Too busy for spiders? Just make the cookie part. You could have warm peanut butter cookies in like 20 minutes from RIGHT NOW. Aaaand…. go!

Spider3

Looking for other fun Halloween treats? Here are a few- just click the photo to see the recipe!

2 Comments

Posted in chocolate, Cookies, Kids recipes, Seasonal dessert and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

Epic Monster Cookies!

Posted on September 8, 2019 by Ruthanne

Monster1

Every once in awhile I run into a dessert that I simply HAVE to try making. These cookies are that dessert. Recently, my husband and I were invited to be a part of a good friend’s wedding in Georgia. At the rehearsal, the groom’s mom handed out little bags filled with these cookies… and the rest is history. I’ve had monster cookies before… but I’ve never had ones that tasted this good! Thick and full of oats- kind of like the oatmeal no-bake cookies… but better. Seriously– you need to try them!

Monster2

So I got the recipe from Debbie Howard, mom of my recently married friend Josh. It was a really old recipe in one of those church cookbooks where everyone submits recipes. It had alterations scribbled all over the recipe, so it took me three tries, but I finally perfected the recipe. You need to make these exactly as instructed though- or they won’t work as well- and believe me- when they work….? Epic. Cookies.

My biggest mistake was not refrigerating the dough before scooping them out- and they flattened into thin crispy puddles :/ You need to refrigerate- so give yourself at least 2 hours extra time for that. Otherwise, they are fairly easy cookies and worth every bit of effort!!  Want the recipe? Here you go! (printable recipe)

INGREDIENTS:

  • 1 cup sugar
  • 1 cup brown sugar
  • 1 stick of butter (softened to room temperature)
  • 3 eggs
  • 1 ½ cups of extra crunchy peanut butter
  • ¾ tsp salt
  • 2 tsp baking soda
  • 5 cups oatmeal (old-fashioned kind- not instant!)
  • ½ cup M&Ms
  • ½ cup chocolate chips
  • ½ cup chopped pecans
  • 1 tsp vanilla

DIRECTIONS:

  • In a large bowl, beat butter and sugars together and add eggs and vanilla. Beat until smooth.
  • Add peanut butter and beat together until well combined.
  • In a separate large bowl, toss salt, baking soda, oats, pecans, M&Ms and chocolate chips together.
  • Add bowl of dry ingredients to wet and mix well.
  • Cover and refrigerate for about two hours (you must do this, or the cookies will spread thin and crunchy when baked). Dough should be just hard enough to still scoop, so test the time a bit, as refrigerators vary in temperature.
  • Preheat oven to 365F degrees.
  • Use a large cookie scoop or ice cream scoop to place cookie dough on a parchment paper- covered cookie sheet. Roll them smooth with your hands and then flatten them a little bit before baking. Leave room between cookies to allow them to spread a little. 
  • Bake at 365F degrees for 10-12 minutes. They should be just turning brown on top when you remove them. 
  • Slide cookies off sheet, still on parchment paper, and allow them to cool on counter- they will seem fragile until they cool and harden up.
  • Enjoy!

Monster3

My thoughts: Well, I already said this once, but these are really delicious cookies. They are thick and chewy and so peanut-buttery! Store them in an air-tight container and they keep for a long time (we are still eating ours a week later!) Enjoy! ~r

Monster7

We have other epic cookies here- click on a photo to see the recipe!

3 Comments

Posted in Cookies and tagged , , , , , , , , , , , . Bookmark the permalink.

Dark Chocolate Almond Bites

Posted on August 5, 2017 by Ruthanne

dark-chocolate-almond-bites1

These little clusters of almond, coconut and dark chocolate will satisfy your sweet tooth without wrecking your diet!

I’ve been trying to eat healthier this year, and so far I’m doing really well (even with a baking blog!). My friend Laura and I walk each day and when we do we talk a lot about things we crave that could be made healthier. She was telling me that she craves chocolate so much that she takes a few dark chocolate chips and adds some almonds for a snack each night. I was in the process of making some coconut cut-out cookies and I had extra toasted coconut. We started brainstorming ways to make a cookie with relatively low calories and carbs. This is the result 🙂 They are delicious (!!) and as far as I can tell, they are about 85 calories each and 6 carbs. Which is perfect. Just perfect.

dark-chocolate-almond-bites4

They aren’t very pretty- but who needs pretty when you can have yummy and relatively healthy? 🙂

Here’s how we made them: (printable recipe here)

INGREDIENTS:

  • 1 cup of toasted coconut (buy it toasted, or toast your own…)
  • 1 cup of lightly salted, roasted almonds
  • 2 plain rice cakes
  • 1 cup of dark chocolate chips

DIRECTIONS:

  • Place toasted coconut and almonds in a food chopper and chop to small pieces. Place in a mixing bowl.
  • Crumble up the 2 rice cakes into very small pieces and add to bowl.
  • Melt chocolate chips, and pour them over the top of mixture. 
  • Stir until well-blended and then use a medium cookie scoop to spoon out evenly-sized cookies onto a parchment paper- covered cookie sheet. (My batch made 22, and calories and carbs were calculated accordingly.)
  • Place cookie sheet in refrigerator until cookies harden up. Enjoy! 

dark-chocolate-almond-bites2

My thoughts: These are really, really good. I bagged mine up in individual cello bags and tied them shut with a twist tie. That way, I wasn’t tempted to eat more than one at a time! These are a perfect “gotta have some chocolate” treat. Lots of protein from the nuts, healthy oils from the coconut, and a little bit of crunch from the rice cakes. Enjoy! ~r

dark-chocolate-almond-bites3

Other yummy (slightly less healthy!) cookie recipes here at Easybaked (click on a photo to see the recipe):

3 Comments

Posted in chocolate, Cookies and tagged , , , , , , , , , , , . Bookmark the permalink.

Smoke Bomb Oreo Pops!

Posted on June 17, 2017 by Ruthanne

These adorable smoke bomb Oreos will be the hit of your July 4th parties!

It’s hard to believe that July is just around the corner– but it is! I love summer, and making fun patriotic treats always reminds me of pool parties and days at the beach on Lake Michigan 🙂 I made smoke-bomb brownies last year, and they were such a hit that I decided to turn them into Oreo pops this year!

Cute, yummy and SO easy to make ahead and have ready for all your summer celebrations!

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes about 30 pops)

  • One package of Double Stuff Oreos
  • 2 bags of Wilton’s candy melts in red
  • 1/4 cup of Wilton’s candy melts in white
  • Twizzlers Pull-n-Peel licorice in red/white/blue (or licorice strings of another variety)
  • Large star sprinkles
  • Tiny star spinkles

DIRECTIONS:

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • While these chill, cut licorice strings into about 30 (1 inch) segments.
  • Melt red candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip the end of a licorice string into the red melts and then set flat against a large star sprinkle and allow this to harden- this will basically “glue” the star onto the end of the licorice. 
  • Gently dip chilled Oreo in red candy melts, using a spoon to cover all sides. Tap stick against side of bowl to drain excess. Set on parchment paper.
  • While candy melts are still soft, set end of licorice into the top of the Oreo and sprinkle with tiny stars.
  • Allow everything to harden up, and then slide each pop into a small cello bag and tie with ribbon (alternatively, store in an airtight container with parchment paper as layers between).
  • Enjoy!

My thoughts: These are easy little treats to make- and they have OREOS inside- so they are delicious too! (If you have never made Oreo Pops before, check out our tutorial here.) ENJOY!

Other fun and very patriotic desserts for your July: (click on photo to see recipe)

 

3 Comments

Posted in Cake Pops, Candy, Cookies and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Spring Flower Oreo Pops!

Posted on May 6, 2017 by Ruthanne

Make a bouquet of Oreo flowers for mom this Mother’s Day!

This is the third Oreo Pop recipe I’ve used these cute little sunflower seeds in this spring- and it might be my favorite! The fun bright colors just make you smile. Tie them up in little cello bags with pretty ribbon and they make the perfect Mother’s Day treat next weekend!

You’re smiling aren’t you? Just guessing… 🙂 I absolutely LOVE these- and the color combinations are only limited to the colors you can find in the sunflower seeds. Mine are a combination of Trader Joe’s and JoAnn’s Fabric ones. You can get them online- or maybe even at your grocery! Different companies make different colors. The JoAnn ones gave me those pretty teal blue and shiny purple ones. I just used little pearl sprinkles for the centers.

Here’s how we made these fun little pops:

(If you have never made Oreo Pops before, check out our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo pops)

  • One box of Double Stuff Oreos
  • 1/4 cup of Wilton’s Candy Melts in white.
  • Wilton’s Candy Melts in a variety of colors (you’ll need at least 2 bags of them)
  • Chocolate-covered sunflower seeds
  • Edible pearl sprinkles in a variety of colors

DIRECTIONS:

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • Melt one color of Candy Melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Gently dip Oreo in Candy Melts, using a spoon to cover all sides. Tap stick against side of bowl to drain excess. Set on parchment paper.
  • While Candy Melts are still soft, set a pearl sprinkle at the center and then gently place sunflower seeds around the pearl in the shape of a flower (as pictured). Allow Candy Melts to harden completely.
  • Repeat with other colors of Candy Melts.
  • Store in a sealed container for 2-3 weeks. You can also tie them individually in small cello bags and store for the same timeframe. (These are a perfect treat to mail to mom or grandma!!!!)
  • Enjoy!

My thoughts: I will never pick a bouquet of flowers without thinking of my mom 🙂 She never had a summer day where there wasn’t a huge bouquet of fresh-cut flowers from her garden sitting in the center of the kitchen table. This is her third Mother’s Day in heaven, but I know these would have made her smile if she was here.

Happy Mother’s Day, Mom. I love you, and miss you!

We have lots of fun recipe ideas for Mother’s Day! Click a photo to see the recipe:

Looking for that perfect gift for moms and grandmas? Get them my cookbook- specially designed to use with kids and grandkids, teaching them both kitchen skills and about God’s love for them! Fun!!! Click on the following link to find out more about it: Life Is Sweet: 12 Baking Devotions for Kids.

HAPPY MOTHER’S DAY!!!

 

1 Comment

Posted in Cake Pops, Candy, Cookies and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Gingerbread Easter Eggs

Posted on April 14, 2017 by Ruthanne

Delicious gingerbread cookies drizzled with colored chocolate- who says you can only have these cookies at Christmas?!?

I love gingerbread. Goodness, it is probably my favorite cookie at Christmas. My go-to recipe is my grandma’s, and it is already shared on Easybaked (here)- but it is TOTALLY worth sharing again! I made these last week for a friend who requested gingerbread cookies, and I couldn’t resist decorating them up for Easter. They were so cute that I thought I’d share them with you! Once Easter has passed, cut these into flowers or butterflies for spring! So. Fun!

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes about 36 medium egg-shaped cookies)

  • 1 cup (2 sticks) of butter
  • 1 cup of sugar
  • 1 egg
  • 1 cup of dark molasses
  • 2 tablespoons of vinegar
  • 5 cups of all-purpose flour
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 2 teaspoons of ground ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cloves
  • Wilton’s candy melts in a variety of colors (just maybe 1/4 cup of each color)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Cream together butter and sugar.
  • Beat in egg, molasses and vinegar.
  • Blend in sifted dry ingredients.
  • Chill 2-3 hours (this is optional- I have found that the dough rolls out pretty well right away)
  • Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into egg shapes.
  • Place on cookie sheets covered in parchment paper.
  • Bake at 375 degrees for about 10 minutes.
  • Check often- take out when cookies have risen slightly. Slide parchment paper off cookie sheet onto counter with cookies on top. Cool.
  • Melt Candy Melts in individual bowls in the microwave in 30 second increments, stirring in between until melted and smooth. 
  • Spoon each color into a small zip-top bag and seal. 
  • Clip a tiny corner off, and pipe back and forth over each cookie, adding as many fun colored stripes as you wish!
  • Enjoy!

My thoughts: I love these cookies all year round. There is something fun about having the scent of gingerbread in the house during spring. New tradition I think!!!  😉 I hope you get a chance to try these! ~r

Other spring recipe ideas: (click on a photo to see the recipe)

 

 

4 Comments

Posted in Cookies and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Baby Chick Oreo Pops

Posted on April 2, 2017 by Ruthanne

These adorable baby chicks are made with Oreos- a perfect treat for Easter baskets!

Have you seen the chocolate covered sunflower seeds yet??? Oh my goodness. I saw them for the 1st time at Trader Joe’s, and I’ve been on the hunt for new colors ever since! My latest find was at JoAnn fabrics- right at the checkout!

I’ve been experimenting with them on a variety of Oreo pops (coming soon!) and these were a part of those experiments!

Aren’t they cute???

Here is how we made them: (printable recipe here)

(If you have never made Oreo Pops before, refer to our tutorial here.)

INGREDIENTS: (makes 24-30 Oreo Pops)

  • 1 package of Double Stuff Oreo cookies
  • 1/4 cup of Wilton’s candy melts in white
  • 2 bags of Wilton’s candy melts in yellow
  • 1/4 cup of Wilton’s candy melts in dark chocolate
  • Chocolate-covered sunflower seeds in yellow and orange

DIRECTIONS:

(If you want to simplify these- don’t add a stick. Just dip the Oreos using a fork, and skip the following steps for inserting a stick!)

  • Gently twist apart all Oreos.
  • Melt white candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Dip one end of a lollipop stick into the white chocolate, spread a little on the top of the white Oreo filling and then press the stick flat into the center of the filling.
  • Place top of Oreo on, and set on a cookie sheet. When all Oreos have sticks inserted, pop these in the freezer for 15-20 minutes (until they are nice and firmly set).
  • Melt yellow candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Have parchment paper spread on your countertop and have your sunflower seeds ready. 
  • Dip an Oreo into the yellow melts, spooning melts over top and sides. Tap on edge of bowl to get rid of excess and slide bottom of Oreo along edge of bowl to remove drips.
  • Place on parchment paper and while melts are still soft, gently place seeds in place (use photos as a guide). I used a clean tweezers to place these and adjust them. You can add a few flower sprinkles too, if you want! Allow these to harden.
  • Melt chocolate candy melts in the microwave in 30 second increments, stirring between until melted and smooth.
  • Use a toothpick, wooden skewer, or food-grade paintbrush to add little eyes.

  • Allow these to harden completely. 
  • Wrap these up in little cello bags tied with Easter ribbon for a fun treat! These will keep (sealed up) for several weeks.

My thoughts: These are as fun to make as they are cute! Placing all those little seeds can take some time- and it might take you a couple tries to get the hang of it. I was pretty speedy by the end! 🙂 Make these with our fun Flower Oreo pops– or even just dip some in fun pastel colors and add Easter sprinkles. You’ll have loads of fun treats to share! Hope you get a chance to try these! Enjoy! ~r

Other recipes to try at Easter (click on a photo to see the recipe):

Leave a comment

Posted in Cookies, Kids recipes and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.
← Older Posts
→