Gingerbread Cookies

Well, we are a week into December so I feel it is officially time for…CHRISTMAS COOKIES!!! Typically, in my family, we like to keep it simple and just make plain gingerbread cookies (so that between the chocolate chip shortbread and decadent lemon squares people have something a little simpler to turn to). But this time around my friend and I decided to go decorating-mad so icing and assorted candy abounded. This recipe yields the perfect amount and is very easy to follow. I hope you get a chance to make your very own over-decorated treats this holiday season!

Gingerbread Cookies

Makes 20-24 depending on cookie-cutter size

Ingredients:

For cookies:

- 1/2 cup margarine (or butter or shortening)

- 1/2 cup brown sugar

- 1/2 cup molasses

- 1 egg yolk

- 2 cups all-purpose flour

- 1/2 teaspoon salt

- 1/2 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon cinnamon

- 1 teaspoon ground cloves

- 1 teaspoon ginger

- 1/2 teaspoon nutmeg

For icing:

- 1 cup icing sugar

- 1/4 cup milk

- 1 teaspoon vanilla

Directions:

1. In a large bowl cream together margarine and sugar. Stir in molasses and egg.

2. In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.

3. Add dry ingredients into wet ingredients and mix well.

4. Wrap dough in plastic wrap and let sit in fridge for an hour.

5. Preheat oven to 350 degrees. Take dough out of fridge. Flour a rolling pin and cutting board.

6. Roll dough flat to about 1/4 inch in thickness. Use your favorite cookie cutters to cut out the cookies. You will end up with discarded dough – just put it back in a ball, roll it again and keep cutting.

7. Lay tin foil on a pan and place cookies on top. Place tray in oven and bake for 8-10 minutes. Remove from heat and let cool.

8. While the cookies cool, stir together icing sugar, milk and vanilla. If consistency isn’t quite right, keep adding icing sugar and milk to make it more or less runny. Transfer to a piping bag.

9. Once cookies are completely cooled you can ice and decorate at will!

I also have to share with you some of my favorite cookies because I’ve never decorated like this before!

This one has a candy star and chocolate covered sunflower seeds:

This one has chewy sugar candies as garlands:

And this one might look funny but he’s covered in sprinkles and has Nerds for a mouth so you can’t help but love him:

Hope you enjoy your Christmas baking as much as I did!

Funfetti Cupcakes!!

I love cupcakes and the only thing better than normal cupcakes is sparkly cupcakes. Which is why I am so grateful to the person who created the funfetti cupcake – because it’s genius! A little over a week ago I finally invested in this cupcake decorating set:

It was barely 12 bucks at Wal Mart so how could I resist!? I then came across a divine looking cupcake recipe which was just calling to be used. And then, miraculously an event came along that called for cupcakes and I embarked on my funfetti venture. And here are the results:

Funfetti Cupcakes

Makes 12

Ingredients:

For the cupcakes:

- 1/2 cup butter

- 1 cup sugar

- 2 eggs

- 1 tablespoon vanilla

- 1 1/2 cups flour

- 1 teaspoon baking powder

- 1/3 cup milk

- 1/3 cup multicoloured sprinkles + more for decorating

For the icing:

- 1 cup butter

- 2 1/2 cups icing sugar

- 1 tablespoon vanilla

- 1 tablespoon milk

Directions:

1. Preheat oven to 350 degrees. Lay 12 cupcake liners in a muffin tin.

2. Cream butter and sugar together in a bowl. Stir in eggs and vanilla.

3. In a separate bowl combine flour and baking powder. Pour half this mixture into wet ingredients and mix thoroughly. Once combined, pour in milk and stir well. Then add the remaining dry mixture.

4. Once thoroughly mixed, gently fold in the sprinkles. Be careful not to fold too much or the sprinkles will start to blend and you’ll end up with a brownish mix rather than a beautifully multicolored one.

5. Place a scoop of batter in each cupcake liner. Place tray in oven and bake for 18-20 minutes.

6. While cupcakes bake you can work on the icing. Blend together butter, icing sugar and vanilla. If it is too solid, add in the tablespoon milk, if it is still too solid you may continue adding milk, a tablespoon at a time, until it reaches desired consistency.

7. If you have an icing dispensing device, transfer icing into the bag (with the desired decorating nozzle), if not you may leave it in the bowl.

8. Remove cupcakes from oven and let cool completely. Once cooled, apply icing using dispensing device or simply a knife if you do not have a decorating set. Top iced cupcakes with sprinkles and you’re done!