A Christmas Cookie Bakers Dozen

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It is that time of year again. I can smell the amazing, comforting aroma of Christmas Cookies..... It has been such a weird and difficult year, so, perhaps these cookies will take your mind off the chaos, if only for a bit!

I have included a bakers dozen of some of my favorite Christmas Cookies. I try to make these cookies every year, but it has not been possible this year, so instead I am sharing them with you, hoping you might be inspired, curious, or just hungry! Maybe you know someone who would love these! Have a Merry Christmas!

Gingerbread Men Cookies

Candy Cane Cookies

Chocolate Mint Thumbprints

Place Setting Sugar Cookies

Christmas Tree Whoopie Pies

Egg Nog Cookies

Cut Out Sugar Cookies

Sour Cream Decorated Cookies

Candy Cane Gingerbread Man

Mittens and Hats Sugar Cookies

Peppermint Pizzelles

Chocolate Peppermint 

Thumbprint Cookies

Red Velvet Whoopie Pies

Click on the title of each cookie and it will connect you to all the info you will need to bake the cookies! I hope you try one or two or all of these recipes!

Merry Christmas!

from

The Freshman Cook!

Gingerbread Cookie Stars / #ChristmasCookies

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This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Welcome to the last day of #ChristmasCookieWeek 2018! I have one more recipe to share with you today, and then we will be done filling our cookie tin! I searched for a cookie that is pretty much universally loved by all, and also screams "Christmas"! I needed it to be a small cookie, so it could be what I like to call "a filler". A filler cookie fills the holes in the cookie tin once the tin is filled with the larger cookies. There is usually room for filler cookies on the sides of the tin. Of course, fillers don't always have to be cookies. They could also be candy that compliments the cookies, like caramels, peppermints or fudge!

I knew right away that I wanted to make small gingerbread cookies as my filler! They are one of my very favorite cookies, and it just wouldn't be Christmas without them! So I decided to make these Gingerbread Cookie Stars. They are simple, small and have just enough of the gold and silver sugar to be festive! I think they fill our tin beautifully!

Gingerbread Cookie Stars

(printable recipe at end of page)

1/2 cup Shortening

1/2 cup Sugar

1 teaspoon Baking Powder

1 teaspoon Ground Ginger

1/2 teaspoon Baking Soda

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Cloves

1/2 cup Molasses

1 Egg

1 tablespoon Vinegar

2 1/2 cups Flour
Decorative Sugars

Beat the shortening for 30 seconds on medium speed, then add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat to combine the ingredients. Scrape sides of bowl once combined.

Add molasses, egg, and vinegar. Mix with batter.

Add flour and mix in.

Once all batter is combined, divide dough in half, and wrap with plastic. Chill for 3 hours or until easy to handle.

Once chilled, roll out the dough to 1/8" thickness. I rolled the dough between parchment paper because I like how easy it is to handle this way.

But you can also do it this way.

Cut dough with a star cookie cutter. Place on baking sheet and sprinkle with decorative sugar. Bake at 375 degrees for 4-5 minutes, depending on the size of your star. Cool on a cooling rack, and enjoy!

Now that I am done baking all the cookies to fill up the cookie tins I give to friends during the holidays, I thought I would share with you how the tin looks with the cookies in it. I am very happy with how they turned out, and I think everyone will enjoy every cookie!

Thank you so much for joining me and my blogging friends, as we worked our way through the tastiest week of the season! I hope you enjoyed all the recipes, and let me know if you make any of them! One question-What's in your cookie tin?

Don't forget to enter the giveaway! Find it here!

Look at all these tasty goodies my blogging friends made today:

#ChristmasCookiesWeek Friday Recipes

• Almond Biscotti by House of Nash Eats
• Andes Mint Cookies by Daily Dish Recipes
• Brownie Cookies by Books n' Cooks
• Bubble Light Sugar Cookies by A Kitchen Hoor's Adventures
• Chocolate Cutout Sugar Cookies by Everyday Eileen
• Chocolate Dipped Chocolate Madeleines by Family Around The Table
• Christmas Ornament Cookies by Karen's Kitchen Stories
• Christmas Tree Meringues by The Redhead Baker
• Cinnamon Roll No Bake Cookies by Kelly Lynn's Sweets and Treats
• Eggnog Snickerdoodle Cookies with Eggnog Glaze by Love and Confections
• Figgy Pudding Thumbprints by Cindy's Recipes and Writings
• Frosted Chocolate Cherry Almond Bars by YumGoggle
• Fruit Cake Cookie Bars by Kate's Recipe Box
• Gingerbread Cookie Stars by The Freshman Cook
• Holiday Lights Sugar Cookies by Palatable Pastime
• Lemon Snowdrops by Jolene's Recipe Journal
• Merry Moose Cookies by Strawberry Blondie Kitchen
• No Bake Cookies by Corn, Beans, Pigs & Kids
• Ooey, Gooey Gingerbread Bars by Culinary Adventures with Camilla
• Pecan Shortbread Trees by Red Cottage Chronicles
• Perfectly Soft Chocolate Chip Cookies by Tip Garden
• Peppermint Meltaway Cookies by Soulfully Made
• Sour Cream Cookies by Grumpy's Honeybunch
• Sour Cream Cut Out Cookies by A Day in the Life on the Farm
• Spiced Chocolate Cut Out Cookies with Marble Glaze by The Baking Fairy
• Whoville Christmas Wreath Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Author: The Freshman Cook

Gingerbread Cookie Stars

ingredients:

1/2 cup Shortening

1/2 cup Sugar

1 teaspoon Baking Powder

1 teaspoon Ground Ginger

1/2 teaspoon Baking Soda

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Cloves

1/2 cup Molasses

1 Egg

1 tablespoon Vinegar

2 1/2 cups Flour

Decorative Sugars

instructions:

1. Beat the shortening for 30 seconds on medium speed, then add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat to combine the ingredients. Scrape sides of bowl once combined.
2. Add molasses, egg, and vinegar. Mix with batter.
3. Add flour and mix in.
4. Once all batter is combined, divide dough in half, and wrap with plastic. Chill for 3 hours or until easy to handle.
5. Once chilled, roll out the dough to 1/8" thickness. I rolled the dough between parchment paper because I like how easy it is to handle this way.
6. Cut dough with a star cookie cutter. Place on baking sheet and sprinkle with decorative sugar. Bake at 375 degrees for 4-5 minutes, depending on the size of your star. Cool on a cooling rack, and enjoy!

Created using The Recipes Generator

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

Gingerbread Bars / #ChristmasCookiesWeek

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These Gingerbread Bars make a flavorful addition to your cookie trays and tins! Colorful Cookie tins with a mix of cookies and a bar or two make the perfect gift! These bars come together easily, and although I used white chocolate chips in the batter, they would taste great with semisweet or milk chocolate also!

Add sprinkles right after taking the bars from the oven for a festive and fun look!

Gingerbread Bars
(printable recipe at end of page)

3/4 cup Flour 
2 teaspoons Cocoa Powder
2 teaspoons ground Ginger
1 teaspoon ground Cinnamon
1/8 teaspoon ground Cloves
1/8 teaspoon ground Nutmeg
1/4 teaspoon Salt
1/4 cup unsalted Butter, softened
1 cup firmly packed dark brown Sugar
1/4 cup Molasses
2 Eggs
1/2 teaspoon Baking Soda
1 teaspoon very hot tap water
1 cup White Chocolate Chips

Preheat oven to 350 degrees.

Mix the flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt together in a medium bowl.

Cream the brown sugar, and butter together with a mixer. Add in the molasses, and then the eggs. Beat until smooth.

Place the hot water in a small bowl. Add the baking soda, and stir to dissolve.

Add half of the flour mix to the wet batter and stir together. Stir in the baking soda/water mix, then stir in the remainder of the flour mix. Add in the chocolate chips.

Pour batter into an 8x8 pan sprayed with cooking spray. Bake for 20-22 minutes. Let cool completely before cutting.

Thank you for joining me today, and thank you for stopping by this past week for #ChristmasCookieWeek. Wasn't it fun?! I had a blast sharing some of my family specialties with all of you, and I hope you found some cookie recipes that you like and that they become a part of your family Christmas celebration for years to come! 

I have a lot more holiday recipes coming up, so don't be a stranger! Stop by next week for some simple candy recipes! They would be nice tucked in to your cookie tins!

Check out these cookies from my fellow bloggers! They all look so awesome!:

• 12 Days of Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Alex’s Double Chocolate White Chip Cookies by Family Around the Table
• Chocolate Mint Chip Cookies by Kate’s Recipe Box
• Cranberry Christmas Balls by Palatable Pastime
• Cranberry Orange Shortbread Cookies by Making Miracles
• Double Chocolate Port and Caramel Cookies by Making the Most of Naptime
• Easy Bourbon Cherry Chocolate Press Cookies by Girl Abroad
• Gingerbread Bars by The Freshman Cook
• Gingerbread Cookies by A Kitchen Hoor’s Adventures
• Gingersnap Truffles by Frugal Pantry
• Almond Snickerdoodles by A Day in the Life on the Farm
• Mocha Crinkle Cookies by Culinary Adventures with Camilla
• Toffee Chocolate Chip Oatmeal Cookies by House of Nash Eats

Gingerbread Cookie Cups w/ Tapioca Pudding / #SundaySupper

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There are a lot of things that say Christmas, but nothing says it more to me than gingerbread! I love the combination of gingerbread and tapioca together and I think you will also! This recipe for Gingerbread Cookie Cups w/ Tapioca Pudding is perfect for large groups. The recipe can be made in stages over the period of a couple days, if needed! They keep well in the fridge also!

 We are celebrating Buffet Menu Ideas today, and this recipe works great for large groups, as well as small. The cookie cups are festive and full of color, making your buffet table stand out beautifully! 

Gingerbread Cookie Cups w/ Tapioca Pudding
(printable recipe at end of page)
(makes 20-24)
 
Gingerbread Cups
1/2 cup Shortening
1/2 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/2 cup Molasses
1 Egg
1 tablespoon Vinegar
2 1/2 cups Flour

Tapioca Pudding 
1/3 cup small pearl Tapioca
3/4 cup Water
2 1/4 cups 2% Milk
1/4 teaspoon Salt
2 Eggs, separated
1/2 cup Sugar, divided
1/2 teaspoon Vanilla

Royal Frosting
find recipe here

Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.

Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.

Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.

Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often. 

Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.

Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.

Place cookie cup face down into a small bowl of decor.

Twist or push down to get sprinkles to hold.

 Fill with cooled tapioca pudding. Sprinkle with nutmeg.

Thank you for dropping by today! 

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Doing some entertaining during the holidays?

Check out all these awesome Menu Ideas for your Holiday Buffets from the #SundaySupper family:

Buffet Menu Ideas #SundaySupper

Abundance of Appetizers

• A Modern Relish Tray by Sprinkles and Sprouts
• Buffalo Wing Cauliflower by April Golightly
• Charcuterie Buffet by A Kitchen Hoor’s Adventures
• Pesto Goats Cheese Filo Parcels by Caroline’s Cooking
• Roasted Beet Dip with Fennel and Garlic by Cooking Chat

Sundry of Savory Dishes

• Honey-Glazed Bacon-Wrapped Ham by Palatable Pastime
• Mediterranean Shrimp Bake by Positively Stacey
• Old Fashioned Potato Gratin by The Wimpy Vegetarian
• Squash and Mushroom Gratin with Granola Topping by Take A Bite Out of Boca

Desserts by the Dozen

• Cherry Pie Blondies by Pies and Plots
• Gingerbread Cookie Cups w/ Tapioca Pudding by The Freshman Cook
• Puff Pastry Ravioli Mince Pies by Food Lust People Love
• Raspberry Topped Mini Cheesecakes by That Skinny Chick Can Bake
• White Chocolate Christmas Crack Recipe by Sunday Supper Movement

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Author: The Freshman Cook

Gingerbread Cookie Cups w/ Tapioca Pudding

ingredients:

Gingerbread Cups

• 1/2 cup Shortening
  1/2 cup Sugar
  1 teaspoon Baking Powder
  1 teaspoon Ground Ginger
  1/2 teaspoon Baking Soda
  1/2 teaspoon Ground Cinnamon
  1/2 teaspoon Ground Cloves
  1/2 cup Molasses
  1 Egg
  1 tablespoon Vinegar
  2 1/2 cups Flour

Tapioca Pudding

• 1/3 cup small pearl Tapioca
  3/4 cup Water
  2 1/4 cups 2% Milk
  1/4 teaspoon Salt
  2 Eggs, separated
  1/2 cup Sugar, divided
  1/2 teaspoon Vanilla

Royal Icing

• 6 Ounces Warm Water 
  5 tablespoons Meringue Powder
  1 teaspoon Cream of Tartar
  2.25 pounds Confectioner's Sugar

instructions:

1. Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
2. Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
3. Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
4. Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often.
5. Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
6. Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
7. Place cookie cup face down into a small bowl of decor.
8. Twist or push down to get sprinkles to hold.
9.  Fill with cooled tapioca pudding. Sprinkle with nutmeg.

http://www.thefreshmancook.com/2017/12/gingerbread-cookie-cups-w-tapioca.html

Created using The Recipes Generator

Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis

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Today is the reveal for the December Improv Challenge! Our ingredients this month~Egg Nog and Cranberry. I came up with a recipe called Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis!. It is very yummy! But, of course, I do love everything in the recipe! I hope you do to!

Gingerbread Trifle with 

 Egg Nog Mousse and Cranberry Coulis!

Let's make the gingerbread first!

(Gingerbread recipe adapted from The All American Dessert Book) 

2 2/3 cup Flour

1 1/4 teaspoon Baking Powder

1/2 teaspoon Baking Soda

Pinch Salt

2/3 cup Butter, softened

1 cup packed Light Brown Sugar

2 1/2 teaspoon Ground Ginger

1 3/4 teaspoon Ground Cinnamon

3/4 teaspoon Ground Allspice

1/2 teaspoon Ground Cloves

1 large Egg

2/3 cup Molasses

2/3 cup Buttermilk

 Spray a 9" X 13" baking pan with pan spray.

Preheat oven to 350 degrees.

In a separate bowl, mix together your flour, baking powder,

baking soda, and salt.

In your mixing bowl, add your butter,

brown sugar,

and spices. Beat on medium speed until fluffy.

 Add the molasses and egg.

Put the mixer on low speed,

and add half of the flour mix.

Beat in the buttermilk, and then the rest of the flour.

Mix well.

Pour cake mix into pan and bake for 35-40 minutes.

Check with a toothpick. 

Remove from oven and cool.

Set aside.

 Now let's make the coulis!

12 oz Cranberries

1 cup Sugar

1 cup Water

Rinse cranberries.

Mix together the sugar and water.

Bring the mixture to a boil.

Boil for 5 minutes.

Add cranberries and let cook for 5 minutes.

Cranberries will pop and juice will release.

Drain through a sieve and set juice aside.

Let's make the Egg Nog Mousse!

1 cup Egg Nog

1/2 cup Milk

1 cup Whipping Cream

4 oz Vanilla Pudding Mix

Sprinkle Nutmeg

Whisk the egg nog, milk, and vanilla pudding in a bowl.

Sprinkle with nutmeg. Refrigerate for 2 hours.

Make your whipped cream.

Pour the whipping cream into a mixing bowl.

It is not necessary to add sugar.

Whip on high until medium stiff peaks form.

Take the pudding mix out of the refrigerator.

Add half of the whipped cream to the mix and fold in.

Let's put it all together!

Cut small pieces of the gingerbread.

I made small, individual trifles.

Place 4 pieces of gingerbread on the bottom 

of the trifle dish.

Top with a scoop of egg nog  mousse.

Place another layer of gingerbread on top.

Top with more egg nog mousse.

Top with a drop of whipped cream on the top.

Drizzle the cranberry coulis over the top of the mousse.

Enjoy!

Merry Christmas!

If you would like to be a part of the Improv Challenge,
visit Kristen at Frugal Antics of a Harried Homemaker.
We would love to have you!

Check out what everyone else came up with!