Tag Archives: cinnamon

Victory Monday treats for week 14 – gingerbread men/reindeer cookie sandwiches

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To celebrate our win over the Bengals (which was pretty stressful), I present gingerbread men/reindeer cookie sandwiches.   One way they are gingerbread men,

flip them upside down and they are reindeer. 

I colored the filling green for a little holiday pop.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.   After you cut out the cookies, i recommend chilling them in for a few hours.  And preheat your oven before baking.

  • Ingredients list
  • 6 tbs butter, softened
  • 3/4 cup brown sugar, firmly packed into cup
  • 1/2 cup molasses
  • 1 egg
  • Water
  • 1 tsp vanilla
  • 3 1/4 cups flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cloves

Directions – in a bowl, combine butter and brown sugar.   Add molasses, egg and vanilla.   Blend in dry ingredients.   Dough will be crumbly.  You may need to add a few tbs of water to make dough easier to use with.  Roll ans cut.  Chill doughs a few hours.   Preheat oven to 325 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet.  Bake 8 to 18 minutes, no longer.   Cool completely. 

  • Filling
  • 1 stick butter, partially melted
  • 3 cups powdered sugar
  • 2 tbs milk
  • 1 tsp vanilla
  • Green food color (optional)

Combine butter, powdered sugar, milk and vanilla.  Add food color, if using.  Spread between 2 cookies.  Store in covered container. 

Thanks so much for stopping by today!

Snickerdoodles

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Part 2 of today’s cinnamon related treats – snickerdoodles.   They are remarkably like churros.   A soft sugar cookie with cinnamon added to the batter and cinnamon sugar sprinkled on top.

Remember to scoop your flour from your flour bag so you get the right amount.  I think i would chill the dough before baking next time, so they spread less.  And, preheat your oven before baking. 

  • Ingredients list
  • 1/2 cup crisco
  • 3/4 cup sugar
  • 1 egg
  • 1 1/4 cups plus 2 tbs flour
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream crisco and sugar.  Add egg.  Blend in dry ingredients.  Add a tbs or 2 of water if dough seems too dry.  Scoop out 1/4 cups of dough. Sprinkle cinnamon sugar on top.    Chill a few hours.  When ready to bake, preheat oven to 375 degrees.  Line a cookie sheet with parchment paper.   Stagger cookies on sheet. 

Bake 10 to 12 minutes, no longer.  Cool completely. 

  Store in covered container.

Carrot Cake Cookies with Cream Cheese Frosting

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Instead of making a carrot cake, I thought I would make carrot cake cookies.  With mini chocolate chips.  And cream cheese frosting.   I have to be honest, I don’t make carrot cake treats too often because grating carrots is not fun, although I do have a delicious carrot cake recipe using carrot baby food.

On the topic of carrots, you must grate them.  Don’t buy the shredded carrots from the grocery store.  They won’t work in this or most carrot treat recipes.

If you want to use chocolate chips, I find  the mini ones work best.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the powdered sugar in the frosting).  I recommend chilling the individual doughs for a new hours to keep them puffy.  And, preheat your oven before baking.

  • Ingredients list
  • 1 cup crisco
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 2 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup mini chocolate chips
  • 2 cups grated carrots

Directions – in a bowl, cream crisco sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients. Fold in carrots then mini chips. Divide into 12 equal mounds of dough. Chill for a few hours.   When ready to bake, preheat oven to 350 degrees.  Line cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/2 cup butter, softened
  • 8 Oz  cream cheese, softened
  • 2 tsp vanilla
  • 2 1/2 cups powdered sugar

Directions – in a bowl, cream butter and  cream cheese.  Add vanilla.  Slowly blend in powdered sugar.  Frost cookies.   Store in covered container in fridge until ready to serve.

Thanks so much for stopping by today!

Carrot cake bars for Championship week Thursday

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I got some carrots to make a carrot cake, but changed things up a bit and made carrot cake bars.  I used melted butter, so they are a little chewier than carrot cake.  Also, they have way too much frosting!  But there are worse things in life.  I doubled this recipe and used two 8×8 square pans to bake them in.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  And preheat your oven before baking.

  • Bars ingredients
  • 1/2 cup butter, melted
  • 1 1/2 cups brown sugar
  • 2 tsp vanilla
  • 1 egg
  • 1 egg yolk
  • 1 cup shredded carrots (wow, is that fun to do)
  • 1 1/2 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tsp salt
  • 1 cup mini chocolate chips

Directions- line and 8×8 square pan with parchment paper and spray with baking spray.  Set aside. Preheat oven to 350 degrees.    In a bowl, combine butter, brown sugar and vanilla.  Blend in egg and yolk, then carrots.  Mix in dry ingredients.  Fold in chips.  Evenly spread in prepared pan.  Bake 28 to 32 minutes, no longer.  Cool completely.

  • Frosting ingredients
  • 1/4 cup butter softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla
  • 2 cups powdered sugar

Directions – in a bowl, cream butter and cream cheese.  Add vanilla.  Blend in powdered sugar slowly.   Frost bara.  Chill in fridge. 

Thanks so much for stopping by today!

XL Snickerdoodles

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Shouldn’t snickerdoodles be made with Snickers? 😉

For NFL week 12’s football Friday, I present XL Snickerdoodles with a cinnamon frosting.  These smell amazing as they bake!

The Bills are on a bye this week, so I get a stress free football weekend.  Woo hoo!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I recommend chilling the individual doughs for a few hours, or freezing them for 30 minutes to try and keep the cookies from spreading too much.

  • Ingredients
  • 1/2 cup butter, softened
  • 1/2 cup crisco
  • 3 oz cream cheese, softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp cinnamon
  • 3 1/2 cups flour (scooped from flour bag into your measuring cup)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • Cinnamon sugar

Directions – in a bowl, cream butter, sugar, crisco and cream cheese.  Add eggs and cinnamon.  Blend in flour, baking powder and salt.  Divide into 11 equal mounds.  Roll in cinnamon sugar.   Chill a few hours or freeze 30 minutes.  Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 to 18 minutes (no longer). Cool completely.   Place in fridge to firm up.

  • Frosting ingredients
  • 2 tbs butter, soft
  • 2 cups powdered sugar
  • 2 to 3 tbs milk

Directions – in a bowl, combine ingredients and mix well.  Frost cookies.  Sprinkle with cinnamon sugar.  Place in fridge to firm up.  Store in covered container.

Thanks so much for stopping by today.   Please remember to be kind.  We are all fighting some sort of battle and a little kindness can make a big difference

Football friday # 10 Bakery size frosted gingerbread cookies

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I love these cookies.  The cinnamon, nutmeg, cloves and ginger made them smell so good while baking.  Perfect for fall and perfect for a football friday.  By the way, I can’t believe we are in week 10.  It goes so fast!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  Also chill the mounds of dough for an hour.  And preheat your oven before baking. 

I was lazy and made 6 huge cookies and will cut them into thirds for work.  You can make smaller ones, but the baking times will be shorter.

  • Ingredients list
  • 1 cup crisco
  • 1 1/2 cups brown sugar (packed firmly into measuring cup)
  • 1/2 cup sugar
  • 2 eggs
  • 3 1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground gloves

Directions – in a bowl, cream crisco, brown sugar and sugar.  Add eggs.  Blend in dry ingredients.  You may need to use your hands to mix the dough to get it to come together.  Divide dough evenly into 6 mounds.  Roll into balls.  Chill 1 hour.  Preheat oven to 350.  Line a cookie sheet with parchment paper.  Bake 15 minutes (bottoms will be browned.  Tops may be a little gushy).  Cool completely.   put in fridge to firm them up.

  • Frosting ingredients
  • 2 tbs melted, butter
  • Powdered sugar
  • Heavy cream or milk

In a bowl mix butter and enough powdered sugar and heavy cream to get the consistency you want. Frost cookies.  Store in covered container in fridge.  

Gingerbread men

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Gingerbread man

In the spirit of the season, I present another holiday cookie – gingerbread men. They can also be reindeer. You just flip the cookie upside down. The reindeer nose is the gingerbread man’s head and the antlers are his feet! You could even add a little cinnamon hot candy on the reindeer’s nose to make him a Rudolph!

Rudolph, but without his shiny red nose

I made these into sandwich cookies, so the filling recipe is at the end. You don’t have to do that, of course.

I did chill the dough overnight and took it about an hour before I was ready to bake. Mine always wind up large, probably because I don’t roll out the dough as thin as I should.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I also recommend preheating the oven for 20 minutes before baking so it cycles to the right temp.

  • Ingredients cookies
  • 6 tbs butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 3 tbs water
  • 3 1/4 cups flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tps salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves

Directions – cream butter and brown sugar. Add egg and water. Blend in dry ingredients. Mixture will be crumbly so you may have to mix it for a while for it to come together. You may even need to add another tbs or 2 of water. Cover and chill.

Take dough out of fridge about an hour before baking cookies so the dough is easier to work with. In a floured surface, roll out the dough with a rolling pin to the thickness you want and cut with cookie cutters. Preheat oven to 325 degrees.

Line a cookie sheet with parchment paper and stagger cookies. Sprinkle with sugar.

Bake 8 to 9 minutes. Cool completely.

  • Filling
  • 1/4 cup butter melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk

Directions – in a bowl, blend butter and powdered sugar. Stir in vanilla. Add enough milk to get the consistency you want and spread between two cookies. Store in covered container.

Thanks for stopping by today. I wish you peace, joy and love.

Gingerbread men/Reindeer sandwich cookies

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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.

Yum!

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

Gingerbread men sandwiches

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Now, this is a Christmas cookie!

These are just wonderful. They smell amazing and taste amazing! I can not decorate, so I made them into sandwich cookies. The best thing about the gingerbread cookie cutter – you can turn them into reindeer, just flip ’em upside down and perhaps place a red hot for a Rudolph nose.

Gingerbread reindeer
  • Ingredients
  • 1 stick butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup molasses
  • 2-3 tbs water
  • 3 cups flour
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves

Directions – cream butter and sugar. Add egg, molasses and water, stire in dry ingredients. Chill a few hours or overnight. Remove from,fridge an hour or two before baking to soften up dough. Preheat oven to 350 degrees for 20 minutes., on a floured surface, roll to desired thickness and cut. On a cookie sheet lined with nonstick baking liners, stagger cookies. Sprinkle sugar on top. Bake 8 minutes. Cool completely.

  • Quick frosting filling – combine 2 melted butter, 2 cups powdered sugar, 1 tsp vanilla, and enough milk to get the desired consistency. Spread between two cookies. Store in covered container.
This cookie will be Rob’s