day 9: {big soft sugar cookie cakes}

i love sprinkles. now i realize i’ve said i love alot of things. but, i really, really, really like sprinkles.  alot. which i believe, can therefore be translated into a love of sprinkles. i came across the bakers confections on esty awhile back.  they have so many fun baking things.  i’ve order cupcake liners and sprinkles from them before and was pleased.  however, i just received my second order from them and i was ecstatic when it arrived.  i ordered all kinds of fun Christmas sprinkles and cupcake liners and i cannot wait to use them.  and in fact, i didn’t wait.  as soon as the mail came today i busted out to the mailbox for my goodies that were arriving.  and yes, it was all as fantastic as i’d hoped!

so, today, i bring you fun Christmas sprinkled sugar cookies.  i personally am a fan of soft and chewy cookies and these big soft sugar cookie cakes hit the nail on the head.

what you’ll need:

 1 cup butter, softened

2 ½ cups sugar

2 eggs

1 cup milk

1 teaspoon vanilla

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda



1. In electric mixer, cream butter and sugar, then beat in eggs and vanilla.

2. In a separate bowl, combine flour, baking powder, and baking soda.

3. Add flour mixture to the sugar mixture alternately with the milk.

4. Drop by heaping spoonfuls {or you can use medium size scoop} onto ungreased cookie sheets.

{space at least 3 inches apart so cookies have plenty of room to spread}.

5. Bake at 375 degrees for 10-12 minutes or until light brown.

6. Remove from cookies sheets to cool on wire racks.

7. When completely cool, frost cookies and decorate with sprinkles.

{see below for buttercream frosting recipe}

Buttercream Frosting

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon heavy cream or milk


Beat butter in electric mixer until fluffly.

Add powdered sugar 1 cup at a time.

Add vanilla.

Add heavy cream or milk.

Beat on high for about 5 minutes until light and fluffy.



day 4: {chocolate sandwich cookies}

alrighty, this is going to be short and sweet because after working 12 hours last night i don’t have much left in me.  i know i said thursday that gingersnaps were my favorite, and well, they are my favorite on thursdays.  so, with that said, on sundays these chocolate sandwich cookies are my favorite.  my friend e also blogs and she let me guest blog last Christmas about these scrumptious little fellas. so, for todays {25 days of Christmas} post go check out this recipe on her blog.  these cookies are so yummy and you just might find something else on her blog that you just love!


.:mint oreo devil’s food cupcakes:.

that’s right folks, i did just go there.

if you’re in the business of chocolate and mint these are for you!

these moist little cakes have a delightful little crunch, with a hint of mint.

the first time i had these particular cupcakes they were made with a vanilla cake and an original oreo in the bottom. and they were good.  well, i was wandering around target at 8am one monday morning after having worked 12 hours the night before and WHAM!  it hit me. 

in my sleep deprived delerium. 

mint oreos.  devil’s food cupcakes. 

it was meant to be.

so, after a few good hours (or days) of sleep.

these scrumptious little fellas were created.


Mint Oreo Devil’s Food Cupcakes

2 cups flour

1 cup cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup butter, softened

1 1/2 cups brown sugar

1/2 cup granulated sugar

3 large eggs, at room temperature

1 1/2 cups buttermilk

1 1/2 teaspoons vanilla

1 package mint oreos


Cream butter and sugar in electric mixer (i love my kitchen aid! and yes, she does have a name. and yes, her name is little miss sunshine) until light and fluffy. 

Add eggs and mix well.

In a separate bowl (I like to use a piece of wax paper) sift all dry ingredients together.  I like to sift ingredients 3 times, but that’s just me!

Add dry ingredients to butter mix in 3 parts, alternating with buttermilk and vanilla.  It’s best to start with the dry stuff and end with the dry stuff.

Twist off the tops of 30 oreos and place creme side up in lined cupcake pan. 

I would spray liners first to keep cupcakes from sticking.

Scoop batter on top of oreos and bake for 18 minutes at 350 degrees.


I used my basic buttercream icing with a twist to top off these cupcakes.


Buttercream Icing (mint style for these little cupcakes!)

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

mint extract


Beat butter in mixer until silky and shiny. 

I usually beat mine for about 7 minutes. 

Add powdered sugar 1 cup at a time. 

 Add vanilla. 

If needed add milk for consistency. 

Crush left over tops from oreos in food processor.  

I added a little mint extract for a yummy, minty flavor.

 Hand stir crushed oreos into icing.

Ice cupcakes.