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Gingerbread Easter Eggs

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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)

 

 

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Chocolate Covered Coconut Cut-out Cookies

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coconut-cookie-cut-outsCrunchy bits of toasted coconut make these cut-out cookies one of my favorite cookie recipes ever!

I love coconut! It reminds me of sunshine and beaches and (for some weird reason) Easter. Well, it isn’t Easter yet, but you can practice up so you are ready next month!

Story time!!!!! Last Christmas I made shortbread cookies with really cute little Christmas chocolates on top. The mold I used was made by Silikomart in Italy, and I got them on Amazon. I loved that they were a thin mold- so they added a cute bit of chocolate to a cookie without being too much chocolate. I looked for other varieties and found these ADORABLE winter animal ones. Cute little foxes, and hedgehogs?? I had to find them!

fox cookies  hedgehog cookies

I found them on Ebay and ordered them- but they sent me the wrong ones…from Italy… and then told me afterward that they were out of stock.

Sigh.

The only other place I found these was on a website out of Poland- that only ships to Poland. But I have friends in Poland, and long story short, I just got these in the mail with a fun note and a Polish chocolate bar.

I’m telling you this so that you won’t think it is easy to get this particular mold. Silikomart has a lot of other molds on Amazon (they call these chocolate tags)- so hopefully you can find one you like and make similar cookies to these. Of course, if you live in Poland…or Italy…. 🙂

moose cookies beaver cookies

Here is how we made these: (printable recipe for the cookies here)

INGREDIENTS: (makes about 48 small cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 2 teaspoons of coconut flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of shredded sweetened coconut (or one cup of toasted, chopped coconut)
  • 2 bags of Wilton Candy Melts in dark chocolate
  • Edible shimmer dust (if desired)

DIRECTIONS:

Start by making your chocolate tags.

  • Set mold on a small cookie sheet so it is easy to move.
  • Melt candy melts in a bowl in the microwave. Stir every 30 seconds until smooth.
  • Spoon melts into a zip-top bag. Clip a corner and squeeze chocolate out and into mold. Tap on counter to flatten out into mold and remove bubbles Photo of this here.
  • Place in freezer for about 5-10 minutes and then pop out of mold onto clean and cool surface.
  • Repeat 2 more times (so you have 48 pieces)
  • Use a food-grade paint brush to add a little edible color and shimmer to these (if desired!)

Then toast your coconut.

  • While you are waiting for these to harden, preheat oven to 350F degrees and spread 2 cups of coconut out in a baking dish.
  • Bake for about 10 minutes, stirring every 2-3 minutes and watching closely. Coconut toasts fast- so be careful not to burn it!
  • Cool coconut to room temperature and then place in a food chopper and chop it up fine. Set aside.

Finally, make your cookies.

  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and coconut flavoring and mix well.
  • Add all dry ingredients except coconut and mix until able to knead into a firm ball of dough.
  • Add coconut and knead it in.
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them fairly thick)
  • Cut into rectangles just a little bigger than the size of the molds you use on top and place on a parchment-paper covered baking sheet.
  • Bake at 350F degrees for 8-10 minutes and slide off the cookie sheet (leaving on parchment paper) to cool.
  • While the cookies are still warm, set a chocolate on top and then let them cool completely. The entire chocolate will get soft. It won’t lose it’s shape, but if you touch it before it hardens back up you will make a mess 🙂 
  • Allow cookies and chocolate to cool completely (a couple of hours)
  • Enjoy!

Coconut cut-out cookies

My thoughts: I love coconut, I love coconut and chocolate together, and I think these are simply the cutest little chocolate molds ever! Please Silikomart— sell more things in the US!!! Your stuff is SO fun!!! 🙂 I hope you get a chance to try these yummy little cookies out- I think you will love them!!!!  ~r

coconut-cut-out cookies

Plus, if you don’t want to bother with the molds, you can cut these cookies into any shape and just drizzle them with the candy melts! Less fuss…same amazing cookies. I totally did a few- just so you can see 🙂

Coconut cut-out cookies

Other favorite coconut recipes here: (click on a photo to see the recipe)

Creamy Coconut CheesecakeCoconut Cupcakes!!Coconut Brownie CupsChocolate coconut cookies

Candy-coated Cut-out Cookies!

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My Message5

These buttery cut-out cookies are decorated in melted candy and designed to replicate our Josiah Venture Camps Theme for 2016!

There is so much to talk about with these little cookies! I will start with the WHY.

I work for an organization named Josiah Venture. We are a movement of God among the youth of Eastern and Central Europe that finds its home in the local church and transforms society. We plan over 100 evangelical camps each summer in 13 different countries, and each camp has the same theme. This year the theme is “Did You Get My Message?”, and this is the camp logo- on all of the t-shirts and banners and materials.

A3_Camp_Poster_2016_FINAL_EDITABLE_ENGLISH

Last year, I made cookies that replicated our camp theme “You are Here” and they were such a hit that people asked if I planned to do this again… I’m starting to be a little afraid of the next year’s design!!! THIS year was pretty easy- and a lot of fun!

My Message3

Now for the HOW.

Have you ever pieced two cookie parts together to make a shape not available in the cookie cutter world?

Me neither. When I was challenged to re-create this design in cookie form I knew I could get a hexagon cookie cutter- but how to add that cute little circle at the top? Then, how to decorate them without using Royal Icing? I’m not a fan of all the waiting for it to harden between colors.

Here’s what I did- and it worked (and tasted) GREAT. I realize you will want to make your own shapes and decorations- just adjust the amounts and colors of Wilton’s candy Melts accordingly.  (For a printable cookie recipe, click here)

My Message6

 INGREDIENTS: (makes about 24 cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 bags of Wilton Candy Melts in blue (or in whatever colors you want to decorate in!)
  • 1 bag of Wilton Candy Melts in white
  • 1 bag of Wilton Candy Melts in red

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them fairly thick)
  • Cut into whatever shape you want- and if you want to join two shapes like I did, gently set one piece against the other on a parchment paper covered cookie sheet and press gently together.
  • Bake at 350F degrees for 8-10 minutes and slide off the cookie sheet (leaving on parchment paper) to cool.
  • I needed a full circle on top of each cookie, so I used a cookie marker to trace the cookie cutter as pictured.

My Message 10My Message9

  • I needed 2 items drawn on top of each cookie- an envelope and an question mark. I drew the envelopes out on my computer, found a good bold font for the question marks, and printed several sheets of these. I taped them under parchment paper and used melted white candy melts to trace them. To melt candy melts, you heat them in the microwave in 30 second increments, stirring until smooth.
  • Then I took that same melted white chocolate and outlined the circle- using my lines as a guide.
  • Melted blue candy was used to outline the hexagon.

My Message8My Message11

  • Finally, red candy melts are piped into the circle, filling it completely. I tapped the cookie gently on the table to get rid of bubbles before gently setting a question mark in the center. This step further cements those cookie pieces together.
  • The last step is to completely fill the hexagon with blue, tap out bubbles, and gently set an envelope in the center. I swirled a little white in the blue to copy the logo’s wave look.

My Message13

Any squeeze bottle that can be fitted with a small round decorating tip will work, but aren’t these so fun? These are from the Kuhn Rikon Decorating Set. That’s a link to find them on Amazon, but I got mine in a clearance bin at Marshall’s and didn’t even know how much I would love them!

The best part about working in candy melts rather than frosting is that they harden up SO fast. No waiting between colors- and no bleeding of one color into another. Plus they taste like a cookie covered in white chocolate! The cons are color choice. You are fairly limited in what colors you can use- although the Wilton’s site does have this handy chart to help you mix colors. I will use this again- for sure. I loved it.

My Message1

So. Fun. *smile*  ~enjoy!!!

My role with Josiah Venture is as their intern coordinator. Every year we have over 100 college age interns that spend the summer in Eastern and Central Europe. They partner with local churches and help them reach young people through English, Music, and Sports camps, with the message that God loves them. We also invite churches from the US, Canada and the UK to bring groups of young people over to serve short term. I’ve taken two college-age groups over to Slovakia, and it is a life-changing experience! If you are a part of a church that might be interested in helping next summer, or you might be interested in being a summer intern- check out our website for more info. Applications for 2017 internships will be available in July!

Here’s a link to internship opportunities.

Here’s a link to short-term opportunities.

Here’s a link to a great video that explains more about who Josiah Venture is and what God is doing in Eastern and Central Europe.

JV Interns 2017- cropped

Our 2016 interns!

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Other cut-out cookie recipes you will love! (click on a photo to see the recipe)

Sugar cookie cut-outsGingerbread Cookies!Honey cut-out cookiesChocolate cut-out cookies

Spiderweb Cookies

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Spiderweb Cookies1

Delicious sugar cookies covered in chocolate spiders and webs. Too cute to be scary!

I’m on a spider kick for Halloween. I’ve had some decently horrifying experiences with spiders at my house this fall, so when I think scary- this is it! My last post featured them on cupcakes and this week it’s cookies. These are delicious, easy, and so much fun to put together!

Spiderweb Cookies3

Here’s how I made them: (printable recipe)

INGREDIENTS: (makes about 24 cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon cinnamon
  • 2 bags of Wilton’s Candy Melts in whatever colors you choose (I used orange and purple)
  • 1 bag of Wilton’s Candy Melts in dark chocolate
  • Vanilla Wafers
  • Candy eyes

DIRECTIONS:

  • Make spider “faces” first so they have time to harden up. Melt chocolate candy melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Dip vanilla wafers entirely in the melted chocolate until coated. Remove using a fork, tap against side of bowl and slide bottom along edge.
  • Place on parchment paper and place 2 eyes on each. Allow these to harden completely. Save excess chocolate to use for web on cookies.

Spiderweb Cookies5Spiderweb cookies6

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut into spider webs with a cookie cutter (I used this one– totally got it at Wal Mart)
  • Place cookies on cookie sheets covered in parchment paper and bake at 350F degrees for 10-12 minutes.
  • Slide baked cookies and parchment paper together onto a counter to cool completely.
  • Re-melt the chocolate candy melts and spoon them into a small zip-top bag. 
  • Melt colored candy melts in the microwave in 30 second increments, stirring in between until melted and smooth.
  • Place cookie on a baking rack that has been set over a plate and spoon melted candy over the top of the cookie, spreading it to the edges and over. Use a fork to lift cookie, tap excess off and slide onto parchment paper.
  • Take bag of melted dark chocolate and clip a corner off. Pipe a swirl of chocolate onto the still- melted candy on the cookie and immediately pull line through this from the center out using a toothpick or skewer.
  • Set a spider “face” in the center of the cookie and allow everything to harden up.
  • Enjoy!

Spiderweb Cookies7Spiderweb Cookies8

Spiderweb Cookies10Spiderweb Cookies9

Aren’t they cute?????

Spiderweb Cookies4

My thoughts: These really are fun and delicious. It takes a little time and patience to cover the basic cookie in the candy melts- but I love how the color goes all the way over the edge! Since these harden up, they are perfect to make ahead and tie up in cello bags for fall parties. Enjoy!!!! ~r

Spiderweb cookies2

Other fun fall recipes to try: (click on a photo to be taken to a recipe)

Pumpkin Guts Dessert!Halloween Swirl Cookies!!!Candy Corn Peanut Bars!!Caramel Apple Cupcakes with misfortune cookies

 

The *BEST* Chocolate Cut-out Cookies Ever!!

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URHERE Cookies1They taste…like rich chocolate brownies. They cut…perfectly, no refrigeration needed. The recipe…is so simple to make! Absolutely perfect cookies!

Well. Here we are. It has been over a month since I have posted a recipe here, and I miss you all! It’s funny how blogging creates community, isn’t it? I’ve really missed hearing from you all, and reading many of your blogs!

So, what have I been doing? These cookies are more than just a recipe- they tell the story of summer in Eastern and Central Europe, and they tell the story of new chapter in my life.

URHERE Cookies3

For those of you who have followed Easybaked for years, you know I spent most of my life working in the field of medicine. You also know that I spent most of last year in Arizona, working with a small church on the Navajo Nation~ a journey and experience I absolutely LOVED. Saying goodbye- square

When my time drew to a close with the Navajo, I wondered if I’d return to medicine, but God had other plans, and I was invited to join a mission organization called Josiah Venture as their Intern Coordinator. Josiah Venture’s vision is to be a movement of God among the young people of Eastern and Central Europe, that finds its home in the local church and transforms society. We have missionaries in 14 countries, and this summer there were over 100 college age interns sent to help local churches host camps and outreach events in their cities. My job is to recruit, resource and prepare these interns to go each year.

I’ve spent the 1st part of this year training for this position and raising the financial support I need to be able to do this job full-time. I was able to be in the Czech Republic at the end of May to welcome this year’s interns. It was incredible to see so many young people giving up their summer to serve God overseas. I loved it!

11401348_10206413075913364_1281614915403877430_n

Each year, Josiah Venture has a theme for the summer camps hosted by local churches. This year it was “You are Here”. The logo was a Metro map. They used #urhere on Instagram and Twitter to connect people, and if you visit these hashtags you will see incredible testimonies of God’s faithfulness this summer!

I was invited to a cookout this summer with some missionaries visiting the US from Slovakia.  I was asked to bring dessert- because when you have a baking blog, everyone asks you to bring dessert! 😉 I made these cookies for them, and they were SO much fun. I keep saying that I hate royal icing, but there are some times when it is your only option.

URHERE Cookies4

So… this is what I’ve been doing. It has been a struggle to keep baking and sharing with you all because it has been such a busy summer with so much travel. I keep telling myself that Easybaked is a HOBBY, and I am allowed to take a break for awhile. But I will be back- I promise! My head is swimming with new ideas 🙂

Before I share this recipe, I want to ask a favor. If you are reading this post, and you are a follower of Christ that wants to see the incredible news of God’s love shared around the world, would you consider becoming a part of my support team? I am slated to begin this position on September 1st and I am not fully funded yet- but I’m SO close! I am looking for people who are able to give toward this ministry on a monthly basis, and to pray.

If you are interested in learning more, here are a few links:

More about Josiah Venture here.

More about how to become a part of this ministry (and how to contact me with questions) here.

More about summer internships for college students interested in missions here.

More about me (my personal/ ministry blog) here.

Thank you dear followers, fellow bloggers, and friends. I have been asking God fervently to provide what I need before September 1, and who knows? Maybe he will answer my prayers through you!!!

Now, that cookie recipe!

Chocolate Espresso Cookies!!!

It is the best cut-out cookie recipe ever. Plus it’s chocolate, which is bonus in my book!

I’ve shared this recipe many, many times on this blog. I’ve added espresso to the recipe for the delicious cookies posted above, I’ve made them into cookie cups to be filled with all sort of sweet happiness, and I’ve even made them into cookie lollipops. I don’t even feel bad re-sharing this recipe with you because it is one I keep returning to as a staple for so many ideas.

Triple Chocolate Truffle CupsChocolate Football Cookies!Cut out cookie pops

I simply cut this particular batch into squares, and decorated them using royal icing (click here for icing recipe) with the actual camp logo as a guide!

Here’s the cookie recipe (printer friendly recipe -by the way, this says to chill the dough, but you definitely don’t need to. Experimentation has proved otherwise! :))

INGREDIENTS: (makes 30-32 medium square cookies)

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

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter.  I like them fairly thick.
  • Cut into squares 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. 
  • Frost as desired.  A simple powdered sugar glaze would be delicious on these, or if you want to get fancy, use royal icing to create whatever your heart desires!

URHERE Cookies2

I hope you enjoy these delicious little cookies! Thank you for letting me share with you a little beyond the recipe today! *hugs* ~r

Here’s a few more of my non-baking stories from the past 2 years!

az-441dsc_0333dsc_0820the-faces-of-jv-interns

Chocolate Crossword Cookies

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Crossword Cookies1

These delicious chocolate cut-out cookies are the perfect way to spell out your love to Mom on Mother’s Day!

Goodness, I love these cut-out cookies. They are one of my very favorite chocolate cookies and they roll out and cut beautifully! I’ve used them often with various projects here on Easybaked.

This Mother’s Day is different. It is my very 1st Mother’s Day without a Mom. For those of you who follow me here at Easybaked, you know that we lost mom very suddenly last Christmas season to cancer. Almost every day feels strange without her here, but I guess Mother’s Day seems even more strange.

I’ve had a lot of people ask me if I would have a recipe this year here in celebration of Moms- and I said, “Yes!”

Moms are such a wonderful gift, and if you have one this weekend– give her a big hug and really enjoy having her in your life. I have no regrets about my time with my mom- we made so many wonderful memories together and I love thinking about all the times we spent talking and laughing in my 44 years.

This idea is for her. She was positively addicted to crossword puzzles, and I know that these cookies would have made her smile.

Crossword Cookies4

My icing skills are not something to be terribly proud of…man, I cannot draw a straight line!!!!

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

INGREDIENTS: (makes about 30, 1 1/2” square cookies)

  • 1 sticks (1/2 cup) butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Wilton’s candy melts (to mold or write letters with)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter, using a floured rolling pin.
  • Cut into 1 1/2″ squares 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. 
  • Before frosting, make letters by using a candy letter mold in 1″ letters. Pipe melted Wilton’s Candy Melts into the letters you need and allow them to harden completely before tapping to remove. You can also just “write” letters on the frosted cookies using melted chocolate or even use pens designed to write in edible ink.
  • Frost using Royal Icing.  Click here for my printable royal icing recipe and instructions for use.
  • As soon as you frost, lay letters in place before the frosting hardens (if you are “writing” directly on the cookie you will wait until the frosting is very hard 1st).
  • Decorate extra cookies with fun sprinkles.

Crossword Cookies

My thoughts: These are yummy little cut-outs! If you don’t want to go with a crossword theme, you can cut these into any shape and decorate them just for your mom!

Crossword Cookies

I will leave you with a (very!) old picture of my mom and I together. I’m so thankful for all the years between this picture and now.

photo

Happy Mother’s Day!!!

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!!!

Life is Sweet Baking DevotionalLife Is Sweet: 12 Baking Devotions for Kids

Chocolate Football Cookies!

Chocolate Football Cookies!

These soft and chewy chocolate cut-out cookies make the perfect little footballs!  Are you ready for the season to start?  Kick it off with these adorable treats!

NFL football starts this week with a Thursday night game against the Packers (GO PACK GO!!!!!!) and Seattle.  Let the season of fun tailgating and snacking begin!!!

These are seriously the yummiest chocolate cookies ever, and the PERFECT, not-sticky, dough for cookie cutters.  I’ve used this recipe SO many times here on easybaked.  When I thought about making football cookies I automatically defaulted to this wonderful family recipe. I promise, you will love it!!!

Here’s how they are made: (printable recipe)

INGREDIENTS:

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

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Add butter, sugar, eggs, vanilla and cocoa together in  large mixing bowl.
  • Blend on medium speed with a mixer until smooth.
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, to knead into a soft ball of dough)
  • Roll out cookie dough on floured counter.  I roll mine thick, so I get nice and chewy cookies.
  • Cut into football shapes using a football cookie cutter and place on a parchment-lined baking sheet. Leave a little room for the cookies to spread.
  • Bake for 10 to 14 minutes until the edges are firm.
  • Gently slide parchment paper off of cookie sheet and onto a flat surface.  Cool completely before moving- this allows the cookie to “set”.  
  • Frost as desired.  I used royal icing in a zip-top bag with a corner clipped off to decorate these.  You can click here for my royal icing recipe and instructions for use.  You could also use regular icing or even melted white chocolate.
  • Allow icing to harden up before stacking.

Football Cookies!!!

My thoughts: These are so cute, and so yummy that I kept wandering by the table just took look at them while they hardened up. I couldn’t help but smile every time….and eat one.  Which was bad, because I’ve eaten too much fry bread here on the Navajo Nation and I need to diet!  They are irresistibly good…so I quickly have given them all away!  Happy football season everyone!!!  Bring on the fun!!!!!  ~r

Football Cookies!!!!!Other desserts that use this cookie recipe:

Chocolate cut-out cookiesTriple Chocolate Truffle CupsEspresso Cookies!!!Cadbury Egg Cookie Cups!!!!

 

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