We hope your holidays have been super sweet and sugar filled. Ours sure have been. As we approach the end of our winter break we’ve decided to ride our sugar high to the very end. For Christmas, we were graciously gifted Trader Joe’s Toffee Oat, Cinnadoodle, and Triple Chocolate Cookie Mixes…the perfect things to make this final Saturday before reality sits in and life goes back to a somewhat normal yet typically hectic routine. Might as well embrace the sweetness of the season while it’s still here. Thanks Trader Joe’s for making baking so easy. And yummy, of course!
Trader Joe’s Cookie Mix Trio
Son of a Nutcracker! We all know nutcrackers feed on nuts. Duh! But did you know they also love gingerbread? Or at least that’s what we’re assuming by the looks of our rapidly disappearing Nutcracker Chow made with gingerbread infused cookie butter. The Nutcrackers at our Nutcracker Holiday Tea couldn’t get enough of the stuff and we’re pretty sure all of your holiday guests will feel the same. So get crackin and whip up a batch of your own! Sugar Fairy Approved!
- 9 cups Crispix cereal
- 1 cup dark chocolate chips
- 1/2 cup cookie creamy spread
- 1/4 cup butter
- 1 tsp. vanilla
- 1 1/2 cups powdered sugar
- 1 cup holiday M&Ms
- In a 1-quart microwavable bowl, microwave chocolate chips, cookie butter and butter uncovered on “High” for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour in the cereal, stirring carefully until evenly coated. Pour into 2-gallon ziplock bag.
- Add powdered sugar. Seal bag; shake until well-coated. Pour in M&Ms and shake. Store in an airtight container/bag in the refrigerator until ready to serve.
Every Christmas we plan a themed family Christmas party. One year we were “mad about plaid, another year we were Grinches and Whos in Whoville, and this year we will be “snowed in” at our very own ski lodge. No ski lodge would be complete without yummy things to eat and drink. Top of our list are warm Chocolate Chunk Cookies perfect for warming us up after a long day on the slopes (or as we pretend to be skiers in our photo booth). We hope you have a SWEET Christmas!
- 3/4 cup Crisco Butter Flavor
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg white
- 1 3/4 All Purpose Flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 package semi-sweet chocolate chunks
HEAT oven to 375ºF.
BEAT shortening, brown sugar, milk and vanilla in large bowl with mixer on medium speed until well blended. Beat in egg white. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chunks.
DROP by rounded measuring tablespoonfuls 3 inches apart onto baking sheet.
BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes. Remove to wire rack to cool completely.
Red-y. Set. Here we GO! AGAIN! This week’s Santa approved sweet fuel is also Rudolph worthy! We all know he leads the sleigh every Christmas Eve and most deserving of a treat in his honor. Bake up a batch or two of our Red Velvet White Chocolate Toffee Cookies. Guaranteed to keep you on the NICE list which means many more returns by Santa and his reindeer!
- 1 1/2 cup all-purpose flour , spooned and leveled (careful not to over measure)
- 2 tablespoons cocoa powder
- 1 1/2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter flavored Crisco
- 1 tablespoon water
- 1/3 cup brown sugar , lightly packed
- 1/2 cup granulated sugar
- 1 large egg white
- 1 teaspoon vanilla
- 2-3 teaspoons red food coloring
- 3/4 cup white chocolate chips
- 1/2 cup Heath Butter Brickel
In a large bowl whisk together the flour, cocoa, cornstarch, baking soda & salt.
In a separate large bowl beat the Crisco and sugars together on medium speed until light & fluffy.
Beat in the egg white, vanilla extract and food coloring.
With the mixer on low, beat in the flour mixture about 1/2 at a time.
Turn off the mixer and stir in the white chocolate chips and toffee.
Using a cookie scoop, form dough into balls of about 1 tablespoon in size. I got a total of 27 cookies. Put cookies on a plate, cover with cling wrap, and refrigerate for 3+ hours.
When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or a silicone baking mat. The tops should look almost set when you remove them from the oven.
Place cookies 2 inches apart on the tray, and bake for 7-9 minutes.
* recipe inspired by Just So Tasty
Cue the music, flip on the twinkle lights, and gather your gift wrap and ribbons because it’s time to get your Ho Ho Ho on! The Santas and elves in our neck of the woods run on cookies to keep the workshop humming. Fueling on Frosted Sugardoodles will be just what we need in order to keep checking off our holiday to-do list! Ready. Set. GO!Let the holiday festivities begin!
- ½ cup butter flavored Crisco
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg white
- 2 tablespoons almond milk
- 1½ teaspoons vanilla extract
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt,
- 1 teaspoon cinnamon
- 1/2 cup cinnamon chips
- Buttercream Frosting- recipe below
- To the bowl of a stand mixer fitted with the paddle attachment, beat Crisco and sugars on medium-high speed until creamed and well combined, 2 to 3 minutes. Stop, scrape down the sides of the bowl, and add the egg white, almond milk, vanilla, and beat on medium-high speed until light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute.
- Preheat oven to 350°F, line a baking sheet with a parchment. Scoop heaping mounds and place them on the baking sheet, spaced at least 2 inches apart. Bake for 8 to 10 minutes, or until pale golden and edges have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. Allow cookies to cool completely on the baking sheet before frosting with buttercream and top with a few cinnamon chips.
*recipe inspired by Averie Cooks
1/2 cup butter, room temp
• 1/2 cup shortening
• 3 3/4 cup confectioners sugar
• 5 tbsp almond milk
• 1 tsp vanilla extract
Mix ingredients together until creamy.
Only 48 hours til Christmas! Some of you may be like “yippee-hooray” and others are more “eek” or “ba him bug”. No matter where you fall, we’ve got a treat that’s perfect for everyone. And they are just sweet enough to turn a Mr. Grinch into a Christmas-loving Cindy Lou.
We wish you all a joyous Who-liday with plenty of sweet treats. Merry Grinchmas!
• 1 17.5 oz pouch sugar cookie mix and what it takes to make the cookies
• vanilla frosting
• green food coloring
• red heart sprinkles
1 Preheat your oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray.
2 After making the sugar cookie mix, press it into the pan. Bake for 15 to 17 minutes or until the edges are golden brown.
3 Once cool, frost with vanilla frosting tinted green. Cut into equal squares and put a heart sprinkle on each one.
*recipe from Wine And Glue
Tis the season for visions of sugar plums dancing in heads! But in our case we’re dreaming of ooey-gooey chocolatey yumminess. Holiday M&M Brownie Batter Cookies to the rescue! These are the perfect addition to our Christmas Cookie Tray! What’s on your baking wish list this year? Season’s Sweetings!
Holiday M&M Brownie Batter Cookies
• 2 sticks Butter Flavored Crisco Sticks
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs whites
• 1 Tbsp. pure vanilla extract
• 1 cup prepared dark chocolate brownie mix, chilled
• 3-1/2 cups all purpose flour
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 2 cups Holiday M&Ms
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
2. Beat the Crisco and sugars until well combined. Add eggs whites and vanilla until well combined. Add brownie batter, mixing until well combined.
3. Place flour, salt and soda into a large bowl, mixing to combine. Add to wet ingredients mixing to combine, then add M&Ms to combine. Scoop rounded spoonfuls onto prepared pan. Bake for 10 minutes, don’t over-bake. Let cookies cool on baking sheet for 10 minutes before transferring to a cooling rack. Let cool completely then enjoy with a cup of cocoa!
*recipe inspired by Chef In Training