#festivebakes

[yummyeats-blog]

Easy Valentine’s Heart Sugar Cookies (Perfect for Gifting & Sharing!) 💕🍪

[foodpeakly]

Easter Egg Fruit Cookies-Festive & Fruity Treats

[forkfulofflavor]

Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting Ingredients: For the Gingerbread Crinkle Cookies: 2 1/4 cups all-purpose flour 2/3 cup firmly packed brown sugar 2 tsp ground cinnamon 2 tsp ground ginger 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp ground cloves 1/2 cup + 1 tbsp cold, unsalted butter (cubed) 1/2 cup unsulphured molasses 2 tbsp milk Granulated sugar and powdered sugar for rolling For the Vanilla Bean Cream Cheese Frosting: 4 oz cream cheese (room temperature) 1/4 cup unsalted butter (softened) 2 cups powdered sugar 1 tsp vanilla bean paste Directions: For the Gingerbread Crinkle Cookies: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine flour, brown sugar, cinnamon, ginger, salt, baking soda, and ground cloves. Mix until well combined. Add the cold, cubed butter and mix using a fork, your fingers, or a pastry cutter until small pea-sized pieces form and the mixture resembles wet sand. With the mixer on low speed, slowly pour in the molasses and milk. Beat until the dough is evenly moistened. Increase to medium speed and beat until well combined. The dough may look crumbly but will come together. Transfer the dough to a work surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or overnight. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Once the dough is chilled, use a 1-tablespoon cookie scoop to portion the dough and roll into balls. Roll each ball in granulated sugar, then in powdered sugar, until fully coated. Place the dough balls on the baking sheets about 1 1/2 inches apart. Bake for 10-12 minutes, or until the centers are set. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, pipe or spread vanilla bean cream cheese frosting on the flat side of one cookie. Sandwich with the flat side of another cookie. Repeat with the remaining cookies. For the Vanilla Bean Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese and softened butter on high speed until smooth and creamy. Add powdered sugar and vanilla bean paste, then beat on low speed for 30 seconds to combine. Increase speed to high and beat for an additional 2 minutes until light and fluffy. Use the frosting to fill the gingerbread cookies and enjoy! Prep Time: 20 minutes Chill Time: 1-2 hours Cook Time: 12 minutes Total Time: 1 hour 30 minutes Kcal: 210 per cookie sandwich Servings: 12 cookie sandwiches Tags: These Gingerbread Crinkle Cookie Sandwiches with Vanilla Bean Frosting are the perfect blend of holiday spices and sweet, creamy goodness. The soft, chewy gingerbread cookies are packed with warm cinnamon, ginger, and cloves, giving you that quintessential holiday flavor. A layer of rich vanilla bean cream cheese frosting is sandwiched between each cookie, adding a delightful creaminess that perfectly balances the spices. Ideal for holiday gatherings, cookie exchanges, or as a special treat for yourself, these cookies are easy to make and even more fun to eat! The crinkled sugar coating gives them a festive touch, while the vanilla bean frosting elevates them to gourmet status. Perfect for any cookie lover looking to embrace the season with a sweet and spicy treat.

[forkfulofflavor]

Gingerbread Crinkle Cookie Delight with Vanilla Bean Frosting These Gingerbread Crinkle Cookie Delights are a festive twist on a classic favorite. Soft and chewy gingerbread cookies are rolled in sugar for a delightful crinkle effect, then filled with a luscious vanilla bean cream cheese frosting that complements the warm spices perfectly. Ingredients: For the Gingerbread Crinkle Cookies: 2¼ cups all-purpose flour ? cup firmly packed brown sugar 2 tsp ground cinnamon 2 tsp ground ginger ½ tsp salt ½ tsp baking soda ½ tsp ground cloves ½ cup + 1 tbsp cold, unsalted butter (cubed) ½ cup unsulphured molasses 2 tbsp milk Granulated sugar and powdered sugar for rolling For the Vanilla Bean Cream Cheese Frosting: 4 oz cream cheese (room temperature) ¼ cup unsalted butter (softened) 2 cups powdered sugar 1 tsp vanilla bean paste Directions: For the Gingerbread Crinkle Cookies: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), combine flour, brown sugar, cinnamon, ginger, salt, baking soda, and ground cloves. Mix until well combined. Add the cold, cubed butter and mix using a fork, your fingers, or a pastry cutter until small pea-sized pieces form and the mixture resembles wet sand. With the mixer on low speed, slowly pour in the molasses and milk. Beat until the dough is evenly moistened. Increase to medium speed and beat until well combined. The dough may look crumbly but will come together. Transfer the dough to a work surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 1-2 hours or overnight. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Once the dough is chilled, use a 1-tablespoon cookie scoop to portion the dough and roll into balls. Roll each ball in granulated sugar, then in powdered sugar, until fully coated. Place the dough balls on the baking sheets about 1½ inches apart. Bake for 10-12 minutes, or until the centers are set. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Once cooled, pipe or spread vanilla bean cream cheese frosting on the flat side of one cookie. Sandwich with the flat side of another cookie. Repeat with the remaining cookies. For the Vanilla Bean Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese and softened butter on high speed until smooth and creamy. Add powdered sugar and vanilla bean paste, then beat on low speed for 30 seconds to combine. Increase speed to high and beat for an additional 2 minutes until light and fluffy. Use the frosting to fill the gingerbread cookies and enjoy! Prep Time: 20 minutes Chill Time: 1-2 hours Cook Time: 12 minutes Total Time: 1 hour 30 minutes Kcal: 210 per cookie sandwich Servings: 12 cookie sandwiches Tags:

[lsavorypeak]

Strawberry Kiss Cookies - Easy Festive Treat

[bulutlarisever]

Get into the festive spirit with these colorful and delightful Christmas cookies. With a soft and buttery texture, these cookies are perfect for sharing and decorating with your favorite sprinkles and designs.

Ingredients: 4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 2 cups granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 1 teaspoon almond extract. 1/2 cup sour cream. Assorted food coloring. Sprinkles and decorations.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until a dough forms. Divide the dough into portions and tint each portion with different food coloring as desired. Wrap the colored doughs in plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Take small portions of each colored dough and roll into balls. Place on the prepared baking sheets. Flatten each ball slightly with the back of a fork and decorate with sprinkles. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 25 minutes

Cook Time: 10-12

Television Quebec

[cakeplaza]

Bringing the colors of Vrindavan to your plate! Celebrate the festival of love and colors with our specially handcrafted Holi cake. Whether it's the playful splatter or the divine Radha-Krishna topper, this cake is pure festive joy.

[theperksofbeingstudying]

Get into the festive spirit with these colorful and delightful Christmas cookies. With a soft and buttery texture, these cookies are perfect for sharing and decorating with your favorite sprinkles and designs.

Ingredients: 4 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 2 cups granulated sugar. 2 large eggs. 2 teaspoons vanilla extract. 1 teaspoon almond extract. 1/2 cup sour cream. Assorted food coloring. Sprinkles and decorations.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and almond extracts. Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until a dough forms. Divide the dough into portions and tint each portion with different food coloring as desired. Wrap the colored doughs in plastic wrap and refrigerate for at least 2 hours. Preheat the oven to 350F 175C and line baking sheets with parchment paper. Take small portions of each colored dough and roll into balls. Place on the prepared baking sheets. Flatten each ball slightly with the back of a fork and decorate with sprinkles. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 25 minutes

Cook Time: 10-12

Television Quebec