Tag Archives: gingerbread cookies

Gingerbread Turkey Cookies

Posted on November 5, 2021 by Ruthanne

Turkey Cookie4-1 These no-bake turkey cookies have a blast of ginger, vanilla and chocolate in each bite. Plus aren’t they cute? And not a single piece of candy corn in sight!

Turkey Cookie1-1 I set out on a mission this week. To create a cute turkey cookie without using candy corn. Because candy corn is gross, in my opinion, and it seems to be the staple of all things “turkey” in the baked goods realm. I knew I wanted to use Anna’s Swedish Thin Cookies as my base, because they have that beautiful scalloped edge, and they are DELICIOUS. They come in ginger, orange, almond and (maybe?) mint- I haven’t seen the mint recently, so maybe not. And- before you think you won’t be able to find them, they are at most Walgreens, Walmarts, and (of course!) at Amazon- you maybe haven’t ever noticed them before.

So one Anna’s cookie, one mini Nilla Wafer, a little colored chocolate, candy eyes, and voila! An adorable and tasty turkey cookie- just in time for Thanksgiving!

I also want to say- once you get your chocolates melted, these go together fast. They are a super quick way to make people smile over the holidays.

Turkey Cookie5-1 Want some instructions? (Printable version here)

Ingredients: (makes about 32 turkey cookies)

One box of Anna’s Swedish Thins in whatever flavor you like best
One box of mini Nilla Wafers
One bag of Wiltons Candy Melts in dark chocolate
1/4 bag of Wilton’s candy melts in blue, white and orange
3 small zip-top bags
Toothpicks
Just a few Wilton’s candy melts in red.
Candy eyeballs (2 for each cookie)

Directions:

Unwrap Anna’s cookies and Nilla wafers and place in small bowls for easy reach.
Lay a piece of parchment paper on your countertop.
Place dark chocolate candy melts in a large bowl, and blue, white and orange melts each in their own smaller bowls.
Melt all candy melts (except red) in the microwave (30 second increments, stirring between, until melted and smooth).
Carefully spoon the blue, white, and red melts into individual zip-top bags, zip them shut, and clip a small corner off the bottom of the bag with scissors.
Place these warm bags of melts on a warm plate, and cover with a warm towel (to prevent them from hardening up while you use them).
Place one Ginger Thin in the dark chocolate melts- top down. Turn it over with a fork (covering both sides with chocolate), and then lift it up on the fork and tap the fork against a side of the bowl to allow excess chocolate to drip off cookie. Slide covered cookie off fork and onto parchment paper.
Pipe a line of white melts around the top edge of the cookie- almost in a circle. Then pipe a blue line inside the white, and an orange inside of that.

Use a toothpick to pull the lines of color to the lower center of the cookie, pulling in along the lines of the cookie’s scalloped edge.
Place a mini Nilla Wafer on the bottom center of cookie.

Note: Only do one to two cookies at a time. You want the dark chocolate on the cookie to still be soft when you pull your lines of color in. If your dark chocolate in the bowl begins to cool and harden, just pop it back in the microwave for 30 seconds.

Turkey Cookie8-1 Turkey Cookie9-1

After all cookies are decorated and all have a Nilla Wafer placed, glue eyes on by using a little of the left-over white melts and a toothpick. Dab a little of the melts on the back of an eye and then press it onto the Nilla Wafer.
Add a few red melts to your orange ones and re-melt for the beaks. Use a toothpick to draw little beaks on each bird.
Enjoy!

My thoughts: Sometimes the way I “see” a potential idea in my head just doesn’t work when I make it, but these are even more cute (and they were much easier) than I expected. If you want a fun little edible craft to add to your Thanksgiving table, these really are so perfect! I hope you get a chance to make them! ~r

Turkey Cookie2-1 Want a few more fun recipes for Turkey Day??? Here you go! (just click on a photo to see the recipe)

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 cookie recipe, cookies, cut-out cookies, easter cookies, easter cut-out cookies, easter egg cookies, family cookie recipe, gingerbread, gingerbread cookies, grandma's cookie recipe, grandma's gingerbread recipe, holiday cookies, old-fashioned gingerbread recipe, striped easter egg cookies. Bookmark the permalink.

Christmas Card Cookies

Posted on December 18, 2015 by Ruthanne

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!

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.

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.

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.

So fun!!!!

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

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

4 Comments

Posted in Candy, Cookies and tagged candy bar molds, candy molds, chocolate, christmas, Christmas cookies, edible Christmas cards, fun cookies, gingerbread cookies, mocha cookies, peppermint, peppermint mocha cookies, unique christmas cookies, Wilton peppermint melts. Bookmark the permalink.

Caramel Gelato with Gingerbread Spoons

Posted on September 19, 2014 by Ruthanne

This creamy frozen caramel dessert is perfect when it is eaten with a spicy gingerbread cookie spoon. Does dessert get much more fun than this?!?

This recipe has a story. I was flying home to Michigan for a wedding when I saw the most amazing dessert in one of those in-flight magazines. It was some sort of mousse with a COOKIE SPOON in it. I stared at it and thought….and wondered if spoon cookie cutters exist (they do), and I decided right then that I would make something caramel with gingerbread spoons.

Something caramel…..something sweet and rich. About a week later, I saw this post on Foodgawker and the words, “Three ingredients. No churn. No machine. No whipping cream. It’s magic.” swirled in my head. Sour cream, Sweetened condensed milk, Vanilla. No machine.

What if I added Dulce de Leche instead of the sweetened condensed milk? I had to try it. I felt like I was surely wasting a container of sour cream when I mixed this up….but then…. creamy, cold caramel deliciousness. It is magic. You need to try this!

Here’s how: (printable recipe)

INGREDIENTS:

Caramel Gelato:

1 1/2 cups of sour cream (use full-fat)
1 can (13.4 oz.) of La Lechera Dulce de Leche (now….imagine coconut cream in this recipe….!)
1 teaspoon of vanilla extract

Cookie Spoons:

1 stick (1/2 cup) butter, softened
1/2 cup sugar
1 egg
1/2 cup dark molasses
1 tablespoon vinegar
2 1/2 cups of all-purpose flour
3/4 teaspoon of baking soda
1/4 teaspoon salt
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves

DIRECTIONS:

Caramel Gelato:

Mix all ingredients together well, spread into a freezer safe bowl and cover tightly.
Freeze overnight.
Allow gelato to warm a little before serving.

Gingerbread Cookie Spoons:

Cream together butter and sugar.
Beat in egg, molasses and vinegar.
Blend in sifted dry ingredients.
Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into spoon shapes, using a cookie cutter, and place on greased cookie sheets.
Bake at 375 degrees for about 10 minutes. Check often- take out when cookies have risen and are easily removed from sheet.

My thoughts: This caramel desert is unbelievably creamy and rich. I pictured 2 scoops in my photos, but I would serve just one. It is almost like frozen custard- so heavy and rich. The caramel flavor is amazing though! Amazing. The cookies are so delicious with the caramel. They are hard to actually use as spoons until the frozen caramel warms a bit. I love this flavor combination! I hope you get a chance to try it! Enjoy!!! ~r

Other fun chilled desserts you might enjoy:

16 Comments

Posted in Cookies, Frozen desserts and tagged baking, caramel, caramel gelato, cookie spoons, cookies, fall, frozen custard, frozen desserts, fun, gelato, gingerbread cookies, ice cream, idea, party, spoons. Bookmark the permalink.

Gingerbread Cake Roll with Maple Cream Filling

Posted on December 14, 2012 by Ruthanne

A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween. I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form. If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes. The flavors together are wonderful! Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

1 1/4c. flour
1 1/4 t. baking soda
1 T. ground ginger
1 T. ground cinnamon
1 t. ground cloves
1 egg
1/2 c. warm water
1/3 c. sugar
1/3 c. molasses

Filling:

2 c. powdered sugar
1/3 c. butter (melted)
1 t. maple flavoring
1/2c. white chocolate chips (melted)
1-2 T. water to get spreadable consistency.

DIRECTIONS:

Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
Blend together flour, baking soda, ginger, cinnamon and cloves.
Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
Bake for 15 minutes (until the cake springs back to the touch).
Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
Refrigerate for 1 hour.
While roll is chilling, make filling:
Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
Add a little bit of water to make filling into a spreadable consistency.
After one hour, remove roll and unroll it carefully.
Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
Place this back in the refrigerator for about 4-6 hours minimum.
Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

My thoughts: YUM!!! I can’t wait to make this again- its really fun to put together and to serve. It’s such a unique and memorable dessert. If you want something that will stand out on the dessert table this Christmas, this is it! ENJOY!!! ~r

Want to try this in cookie form? I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones! Click on the photo and you’ll be taken to the recipe….enjoy!

11 Comments

Posted in Cakes, Seasonal dessert and tagged baking, breakfast, c molasses, cake roll, christmas, cinnamon, cinnamon and cloves, cloves, dessert, food, ginger, gingerbread, gingerbread cake, gingerbread cookies, glaze, holiday party dessert, maple cream, maple filling, pumpkin cake roll, spiral cake roll, unique dessert. Bookmark the permalink.

Honey Cookies (Medovniky) in fun fall colors!

Posted on October 27, 2012 by Ruthanne

It’s almost too late for these cookies. Around here the leaves are turning brown and falling fast! The good news is that these incredibly flavorful cookies can be cut into any shape for any season!

These are a traditional Slovak cookie, generally made around Christmas. When I traveled to Slovakia I fell in love with a traditional cake called Medovnik (if you want to see my attempt at it, click here). When I came across this recipe on the Slovak Cooking blog, I knew I had to try them.

They are wonderful. A little like honey graham crackers, a little like gingerbread cookies, a little like spice cake… an incredibly unique cookie that is SO easy to roll and cut out (I can’t stand sticky, messy cut-out cookie dough!) They filled my house with wonderful fall scents when I baked them and I will definitely be making them again. Here’s the recipe:

INGREDIENTS:

4 ¼ cups flour
1 cup sugar
1 ¼ sticks (5 oz.) of unsalted butter
3 ½ tablespoons of honey
½ cup of water
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ tablespoons cinnamon
½ tablespoon ginger
½ tablespoon cloves

DIRECTIONS:

Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly.
Stir in the butter, salt, cinnamon, ginger and cloves.
Once the butter has melted, let the mixture cool.
In a large bowl, combine the flour, baking powder and baking soda.
Pour the sugar-spice mixture over it and mix well.
Knead lightly to form a smooth dough.
Wrap it in cling film and refrigerate for at least an hour. (the recipe called for refrigeration, but my dough was just perfect to roll out immediately.)
Preheat oven to 400F degrees.
Roll dough out on a board dusted with flour.
Cut cookies in whatever shapes you want and place on a cookie sheet.
Bake for 5-8 minutes (they bake fast, so keep an eye on them).
Cool and frost with your favorite glaze or frosting (I used Royal Icing, click here for the recipe and for directions on how to use it)

My thoughts: I really do love these cookies. The recipe was so different than any other cookie recipe I’ve made before. I have a love/hate relationship with royal icing. I hate the 12 years it takes to frost my cookies, but then I LOVE the finished result. However you ice them, these cookies are a unique addition to your cookie recipe collection. Enjoy! ~r

Other recipes you might enjoy: (just click on the image to see the recipe)

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Posted in Cookies and tagged autumn dessert, baking, baking powder and baking soda, cinnamon, cloves, cookies, cut-out cookies, dessert, fall dessert, fall scents, food, ginger, gingerbread cookies, honey, honey cookies, honey graham crackers, icing, leaves, medovnik, Medovniky, recipe, royal icing, spice cake cookies, spice mixture, spices, tablespoon ginger, unique cookie recipe. Bookmark the permalink.

Gingerbread Cut-out Cookies

Posted on September 11, 2011 by Ruthanne

These gingerbread cookies are my favorite gingerbread cookies ever. They are a recipe that I got from my grandma (a WONDERFUL cook and baker) many many years ago. I never tried making them because, well, grandma always made them! I have wonderful memories of arriving late at their house after a long drive through Christmas traffic and having a plate of these with milk before bed. My dad and I pretty much ate these by the handful every Christmas season.

My grandma passed away suddenly last week. When I got back home after the funeral I remembered this recipe and knew I finally needed to try my hand at it- even if it isn’t Christmas yet. They turned out beautifully and taste just like grandma’s – tasting them reminded me of all the wonderful things I will miss about her.

So, in honor of grandma Ruth- the best gingerbread cookie recipe ever:

INGREDIENTS:

DIRECTIONS:

Cream together butter and sugar.
Beat in egg, molasses and vinegar.
Blend in sifted dry ingredients.
Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)
Roll 1/8 inch to 1/4 inch thick on a floured counter or board and cut into shapes.
Place on greased cookie sheets.
Bake at 375 degrees for about 10 minutes. Check often- take out when cookies have risen and are easily removed from sheet.
Frost as desired (I used royal icing from sugar cookies recipe)

My thoughts: Thanks grandma- for all the fun and memories and yummy home cooked meals– and most of all for all the love though all of my years. Someday we will all meet together again in heaven. Love you…