Gingerbread men/Reindeer sandwich cookies

Gingerbread men sandwich cookies

In the spirit of the Christmas season, I present you with this gingerbread men recipe. You can also flip them upside down and they become reindeer! I can not decorate, so I made these into sandwich cookies, using a simple vanilla frosting recipe. The only thing I forgot to do was sprinkle sugar on top of the cookies before baking.

Reminders – 1) scoop your flour from your flour bag into your measuring cup so you get the right amount. 2) chill the dough at least a few hours. (You may need to let it sit out for a bit after the chill process to make it easier to roll out. 3) preheat oven to 350 degrees for 20 minutes before baking so it cycles to the right temperature

Reindeer sandwich cookies
  • Ingredients
  • 1/2 cup butter, soft
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup molasses
  • 3 tbs water
  • 3 cups flour
  • 3/4 tsp baking soda
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • Extra sugar

Directions – cream butter and sugar. Add egg, molasses and water. Blend in dry ingredients. Dough may be a little sticky. Cover and chill at least a few hours. Preheat oven to 350 degrees for 20 minutes before baking. On a floured surface, roll out dough to desired thickness and cut with cookie cutters. Line a cookie sheet with parchment paper or nonstick baking liners. Place on sheet. Bake 8 to 9 minutes. Cool completely.

Frosting – combine 2 tbs melted butter, 2 cups powdered sugar,1 tsp vanilla and add enough cream, a tbs at a time, to the desired consistency/thickness you want. Add food coloring if desired, spread between 2 cookies.


Thanks for stopping by! If you make these, let me know how they turn out. I hope you have a wonderful day, filled with peace, happiness and love. And remember, be kind. We all need kindness

Puffy peanut butter cookies topped with melted milk chocolate

Peanut blossoms with a twist

These are a favorite of many people, especially this time of year. They are peanut blossoms with a twist. Instead of a Hershey kiss on a peanut butter cookie, I melted milk chocolate ans scooped it on top. I used Crisco, which is why the cookies stayed so puffy. (I also chilled dough overnight too help with the puffiness). If you don’t want to top with melted chocolate, sprinkle cookies with sugar before baking. Remember to preheat your oven to 375 degrees for 20 minutes before baking.

Merry Christmas!
  • Ingredients
  • 1 cup Crisco
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 1/2 cups flour

Directions – cream Crisco, peanut butter, sugar and brown sugar. Add eggs. Fold in dry ingredients. Scoop out 1/4 cups of dough. (Sprinkle with sugar, if desired). Chill a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet, lined with nonstick baking liners, stagger cookies. Bake 12 minutes. Cool completely. Top with melted milk chocolate.

Peanut butter+ chocolate = perfection

Chocolate chip cookies

Christmas Chocolate Chip Cookies

I made a few different kinds of cookies for Christmas. I realize chocolate chip cookies aren’t the first cookie that comes to mind for Christmas, but they are Rob’s favorite, thus, they were included. Couple of notes – I chilled the dough overnight, to keep them from flattening too much. Remember to preheat your oven to 375 degrees for 20 minutes before baking, to get the right baking temperature.

  • Ingredients
  • 1 stick butter, melted
  • 1/3 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups flour (scooped from your container into your measuring cup)
  • 1 tbs cornstarch
  • 1 1/2 cups chocolate chips

Directions – combine butter, brown sugar and sugar. Add egg and vanilla. Mix in baking soda and salt. Add flour and cornstarch. Mix in chips. Scoop,out 1/4 cups of dough. Chill dough at least a few hours. Preheat oven to 375 degrees for 20 minutes. On a cookie sheet lined with nonstick baking liners, stagger cookies. Bake 12 – 14 minutes. Cool completely. Store in covered container.

Just for Rob!

Victory Monday brownies (because I needed something to put the extra ganache on)

Go Bills!

Bonus victory Monday treat for my Buffalo Bills. I had extra ganache left over from the sugar cookie cups, so I quickly whipped up some brownies to remedy use up the rest. (I have many brownie recipes, though not as many as for chocolate chip cookies) And why not extra chocolate this Christmas week? You absolutely do not have to put anything on top of these, but the powdered sugar is recommended, by Rob!

  • Ingredients
  • 10 tbs butter, melted
  • 1 cup sugar
  • 1/3 cup brown sugar
  • 1 tbs vanilla
  • 2 eggs
  • 1 yolk
  • 1 tbs corn syrup (or honey)
  • 1 tbs cornstarch
  • 3/4 cup baking cocoa
  • 2/3 cup flour
  • 1/2 tsp salt
  • 1 cup chocolate chips

Directions -preheat oven to 350 degrees. Line an 8×8 pan with tinfoil and spray with baking spray. Combine butter, sugar and brown sugar. Add eggs,yolk,and vanilla. Blend in dry ingredients. Fold in chips. Bake for 20 minutes (a toothpick inserted in the center comes out with a few moist crumbs). Immediately sprinkle powdered sugar on top. Cool completely. Top with melted chocolate or frosting. Store in covered container.

Chocolate chocolate chocolate!

Island of misfit cutout cookies


You may wonder about the title of this treat.  It is a wonderful, tasty, sugar cutout cookie dough.  The misfit part is well, on me.  My baking skills are solid, my decorating skills are subpar, to put it mildly.. So outside of decorating a pumpkin cutout for Halloween, or a christmas tree, it is difficult for people determine what the cutout actually is.  One year, my friend, Mikey C, asked it I made a bicycle.  At Christmas.  Yes, because Santa rides a bicycle around the world on December 24th.  After that, I make cutout cookie sandwiches. Cookies, filled with buttercream frosting, instead of actually frosting them. That way you can actually see that it is Santa! This recipe brings back wonderful memories of when I was young and baking with my mom at Christmastime. And my dad loved eating this dough!! I will really miss baking with her this year. We usually make at least 150 cookies the day before Christmas. but we need to be safe. Maybe we zoom!

Good cookie, not good decorating!

Recipe notes – These are made with Crisco. I would not sub butter for the Crisco in this recipe. Remember to spoon your flour into your measuring cup to get the right amount, and preheat your oven to 350 degrees for 20 minutes to make sure your oven is heated evenly.

  • Ingredients
  • 1 1/2 cups Crisco
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 tbs vanilla
  • 4 cups flour
  • 1tsp baking powder
  • 1 tsp salt

Directions – preheat oven to 350. Line a cookie sheer with baking liners. cream Crisco and sugar. Add eggs and vanilla. Blend in flour, salt and baking powder. Chill a few hours. Remove about 30 minutes before baking, so dough is easier to roll out. Sprinkle flour on a surface, roll out to the desired thickness. Cut out cookies. Place on prepared sheet. Bake 8 to 10 minutes. I take them out after 8 min, because that way, they stay nice and soft. Cool completely.

Buttercream filling – combine 2 tbs melted butter and 2 cups powdered sugar. Add milk or cream, 1 tbs at a time, until you get the desired consistency. Color as desired. Spread between two cookies. Store in covered container.

Christmas cookie sandwiches!