Mini Gingerbread Cookies: Autumn Leaves

Mini Soft Iced Gingerbread Cookies Recipe by Roaming Rosie

It’s Fall!  So I made my Mini Soft Iced Gingerbread Cookies, but instead of tiny Christmas shapes, I made autumn leaves.

Mostly because I love these flavors alllllll season long.  Not just in December.

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Look at all the yumminess!

Cinnamon, ginger, molasses…. this is a good lookin’ list.

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It’s starting to come together now.

I love showing all the flavors that combine to make these cookies so special.

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I used the smallest of the nesting cookie cutters from the Wilton Leaves and Acorns 9-Piece Cookie Cutter Set.

Which, incidentally, I also used to make my Fall French Toast.

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So many cookies!

My kids helped me make these.  They loved cutting them all out.

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My girls also helped me to decorate them.  We dipped them into the icing, which is quicker than spreading it on.

(Make sure to click on the recipe link to see the full directions.)

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Yum!

I used regular chocolate sprinkles for some, but to get the yellow and orange combination, I had to pick the ghosts out of the Wilton Halloween Ghost Mix Sprinkles.

It’s amazingly difficult to find sprinkles in Thanksgiving/Autumn colors in the stores.  But the Ghost Mix is pretty easy to find around October.

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So once again, here is the recipe:

Mini Soft Iced Gingerbread Cookies

Happy Baking!

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Ginger Cookie Truffles

Ginger Cookie Truffles 1

So the other day I was sitting there thinking:  if people make Oreo Truffles all the time, can I make truffles out of other cookies too?

The answer is OH VERY YES.

And the more specific answer would be DUDE IF YOU LIKE SPICE COOKIES/CAKE AT ALL YOU TOTALLY HAVE TO TRY THESE RIGHT NOW.

I chose these ingredients because I’m a big fan of spice cakes and gingerbread cookies and things like that.  My mom can practically live off of ginger snaps.  And fall is on its way.  (Or maybe it’s already here.  I’m not sure:  I live in Florida.)

Ginger Cookie Truffles 2

Anyway, these truffles are basically a combination of cookie crumbs and cream cheese smushed together and dipped into white chocolate.

Then, for a fun touch, drizzled with a little cinnamon chocolate.  Just ’cause.

Ginger Cookie Truffles 3

It took me a little bit of forever to crush up all the cookies because my food processor broke, but it wasn’t difficult.

I like these ginger thins because they’re pretty crispy, which made for great crumbs.

I’m sure you could substitute a different cookie, but you might have to adjust your amounts, and – you know – these ginger thin cookies are incredible so why would you??

Unless you come up with something better – then please let me know.  Food is my favorite type of experiment.  ;)

Oh, and if you’re wondering, I picked up all of my ingredients at Walmart.  But you can also get them online if you can’t find these things locally.  I totally swear by those Ghirardelli wafers.  They seriously rock both in the ease-of-use and taste categories.

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The end result?

A silky smooth creamy center exploding with spice and encased in a mildly sweet chocolate that’s decorated with just a hint of cinnamon.

They look good and taste even better.

Ginger Cookie Truffles 5

Ginger Cookie Truffles

Ingredients:

10.5 oz. (2 boxes) Anna’s Swedish Thins or other ginger cookies
8 oz. cream cheese, softened
10 oz. white chocolate (I used Ghirardelli White Melting Wafers)
1-2 teaspoons ground cinnamon (optional)

Crumble the ginger cookies in a food processor or by hand until finely ground.

Mix the cream cheese into the cookie crumbs until well combined and smooth.

Scoop out large teaspoonfuls of the cookie mix and shape into balls.  Place the balls on a tray lined with parchment paper or tin foil.  Freeze for 10 to 15 minutes.

Melt the white chocolate according to the package directions, stirring until smooth.  Take out the cookie balls and dip them into the chocolate using a fork, one at a time, until fully coated.  Shake the fork to allow excess chocolate to drip back into the bowl.  Set the truffles on a sheet of parchment or waxed paper until chocolate hardens, using the side of a second fork to push the truffle off the first fork.

When all the truffles are done, sprinkle a teaspoon or two of cinnamon into the remaining chocolate, depending on how much chocolate is left, and stir to combine. Then use a clean fork to drizzle the cinnamon chocolate over the truffles.

Allow to fully set, then store in the refrigerator.

Makes about 2 dozen.

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Click here to print the free PDF of the recipe:

Ginger Cookie Truffles

Happy Eating!

Roaming Rosie Signature

Candy Corn Shaped Honey Cookies

Candy Corn Shaped Honey Cookies

These candy corn cookies are amazing.  Seriously.

And not just because they’re shaped and colored like candy corn, though that is pretty awesome.  But I also developed a new recipe that includes honey.

That’s right:  honey.

And why not?  Candy corn is made with honey.  So even though I’d made cookies that looked like these in the past with sugar cookie dough, I wanted to try something a little different this year.

And the honey really pushed them over the edge.  They were soft and sweet and smelled as delicious as they tasted.

Candy Corn Shaped Honey Cookies

So, first things first.  You gotta make the dough.

Once you have the dough, split it into three balls and add yellow food coloring to one and orange to another while leaving one plain.

Then you stack the dough in layers in a bread pan and refrigerate it for a couple of hours.  You can stack them in which ever order you choose, too.  I went with white-yellow-orange, but most candy corn is actually colored white-orange-yellow.  Not that it really matters, though.  Everyone who saw these instantly recognized them for what they were.

Candy Corn Shaped Honey Cookies

When the dough is chilled, you’ll turn it out of the bread pan and cut it into thick slices, just like a loaf of bread.  Then each slice will be cut into six or seven triangles by alternating the direction of your knife.

Candy Corn Shaped Honey Cookies

And don’t worry about it looking perfect.  I gave my 3yo and 5yo butter knives and let them have at it, too.

When my 3yo pretty much shredded the dough, I just gently squeezed a few of those pieces together to form something that resembled a triangle.

(Incidentally, if you’re wondering why she’s wearing band-aids in the photo, well, those are for decoration.  That’s just how we roll.)

Candy Corn Shaped Honey Cookies

Put the cookies on cookie sheets with a little space between them.  They don’t spread much.

And you should use parchment paper lined sheets, unless you have something like these pans in the photos, which keep things from sticking.

Candy Corn Shaped Honey Cookies

And there you have it:  beautiful, smooth, sweet cookies that are perfect for Fall!

Candy Corn Shaped Honey Cookies

Candy Corn Shaped Honey Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1 cup sugar
1 large egg
1/2 cup honey
1 teaspoon vanilla extract

Whisk together the flour, baking powder, and baking soda. In a large bowl, beat butter, sugar, and egg with a mixer until creamy. Add the honey and vanilla and mix until well blended. Gradually add the flour mixture.

Move dough onto counter and cut into three pieces. Leave one piece plain and, using food coloring, dye the second piece yellow and the third piece orange. Knead the color into the dough, using extra flour to coat your hands so the dough doesn’t stick.

Line a 9 x 5 inch bread pan with plastic wrap. Press the dough into the pan one color at a time, spreading each layer across the entire pan. Refrigerate for at least two hours.

Preheat oven to 350°F (180°C). Remove the dough from the bread pan and cut it into ¼-inch to ½-inch thick slices. Cut each slice into six triangles. Place cookies on cookie sheets lined with parchment paper and bake for 8 to 10 minutes. Let sit on baking sheet for two minutes, then remove to wire racks to cool completely.

Store covered. Makes about 6 dozen, depending on the thickness of the cookies.

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Click here for the free printable PDF version of the recipe:

Candy Corn Shaped Honey Cookies

Happy Baking!

Roaming Rosie Signature

Soft Sugar Cookie Recipe {Iced Autumn Leaves}

Soft Iced Sugar Cutout Cookie Leaves

I am looooooving these amazing cookies!

I’ve been meaning to try a new Soft Sugar Cookie recipe for awhile and I’ve been browsing a bunch of sites and recipes, trying to get plenty of tips.

I settled on a recipe that incorporates sour cream and I rolled the dough thicker than I normally do, and cooked it a little less.

Pretty darn perfect.  :)

I typed up the recipe suggesting either vanilla or almond extract.  I prefer the almond, but my kids seemed to prefer the batch I made with vanilla.  Both were good, though.  The only thing to remember is that in the icing, you can use more vanilla than almond extract.  Most people seem to prefer it when the almond isn’t overpowering.

I used my royal icing for the cookies because it dries hard and shiny – which makes them easy to stack when storing/displaying/gifting – and because it’s easy to dip them right into the icing to make the whole ordeal quicker.

Soft Iced Sugar Cutout Cookie Leaves

I liked rolling it out between the waxed paper because it was easy to transfer to the fridge on the back of a cookie sheet, and then I could just pull it out and cut out my cookies.

Soft Iced Sugar Cutout Cookie Leaves

Re-rolling the dough {and having to add the flour to re-roll it} makes the cookies slightly tougher, or less soft, but I didn’t find the difference noticeable, really.

And I’m not about to throw out excess cookie dough.

Soft Iced Sugar Cutout Cookie Leaves

Make sure they’re nice and thick and that you don’t over bake them.  They should NOT be browning on the edges before you take them out – that will eliminate the softness you’re looking for.  In fact, they should look slightly underdone when you take them out.

You can use just about any cookie cutter shape you like.  Here are the Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set that I used:

 Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set

Oh, and the recipe called for parchment lined pans.  I did bake the cookies on parchment paper when I used my regular pans, but what is pictured above are my aluminum Doughmakers Biscuit Sheets, which are textured and so the cookies don’t stick.  If you don’t have pans like these, use the parchment paper.

Soft Iced Sugar Cutout Cookie Leaves

I made the icing while the cookie dough was in the fridge and just set it to the side until later.

For best results:  cover with plastic wrap when not in use, and make sure to stir it often when dipping the cookies in it.

Soft Iced Sugar Cutout Cookie Leaves

You can see that I used plenty of gel coloring to make the icing bright and bold.

Soft Iced Sugar Cutout Cookie Leaves

You can put the icing into a plastic baggy or decorating bag and draw it onto the cookies instead {kind of like my Chocolate Almond Mummy Cookies} but I had been seeking a different method.  I found a few places – and a video – where people were suggesting that you just dip the cookies into the icing.

It worked.  Rather well.

I found that it worked best if you stirred the icing often, even between each dip, and if the cookies were thick enough, you didn’t even get any icing on your fingers.

If the icing was too thick, the cookie may stick a little, and you chance it breaking.  If your icing feels too thick and is pulling back when you try to lift out the cookie, sprinkle in a few DROPS of water and stir to thin it just a bit.  Not too much.

And I’ve tried both a skewer and a fork to scrape off the extra icing.  I prefer using the fork because it’s better than the skewer at efficiently stirring the color into the icing and re-stirring it every few minutes while icing the cookies.

When you lift up the cookie and scrape off the extra icing, don’t actually touch the cookie with the fork.  While still holding the cookie upside down, or tilted to the side, move the fork through any globs of icing that are above the surface of the cookie.  If there’s too much icing on them, it will drip over the sides and leave little puddles around the edges.

Then just let them sit on some wire racks until the icing hardens.  It will harden on the outside thinly at first, so don’t pack them away or plate them right away if you have the time to wait.  Let them sit for at least an hour, but a few hours is ideal.  Just in case.  You don’t want crushed/smudged icing after doing all that work.

And I might say, “all that work,” but, really, it’s easy to do.  It can take awhile due to all the steps, but it is SO worth it.

Because:  yum!

Soft Iced Sugar Cutout Cookie Leaves

Soft Sugar Cookies with Icing

Ingredients:

1 cup (2 sticks) butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla (or almond) extract
1/3 cup sour cream
3 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Icing:
2 cups confectionery sugar
1 1/2 tablespoons meringue powder
1 teaspoon vanilla (or 1/2 teaspoon almond) extract
3 to 4 tablespoons water

Cream together the butter and sugar with a mixer until light and fluffy. Mix in the egg, sour cream, and extract until smooth. In a small bowl, combine the flour, salt, and baking powder, then slowly mix into the wet ingredients until just combined. Do not over mix. Separate the dough in half and roll each piece out between two sheets of waxed paper to a thickness of about 1/2 inch. Refrigerate dough for an hour.

Preheat oven to 350°F (180°C). Remove dough from refrigerator and cut out desired shapes with cookie cutters. Gently gather scraps and reroll on a floured surface. Place cookies an inch apart on parchment lined cookie sheets and bake for 9 to 11 minutes. Do not over bake! Take them out when they appear just about to be done, and before they brown. Let cool completely on a wire rack before icing.

Mix all of the icing ingredients together with a fork. Start with 3 tablespoons of water and add more, about a 1/2 teaspoon at a time, until you reach a consistency where a thick line of icing slowly and smoothly drips off of the fork when lifted from the bowl. Dye it your desired color, dividing it between separate bowls first if using multiple colors.

Dip the tops of the completely cooled cookies into the icing. Gently pull out the cookie and use a fork or skewer to scrape off excess icing without touching the cookie itself. Set cookie on top of a wire rack that’s positioned over waxed paper or foil and allow to harden completely, letting the cookies sit for at least an hour. Store covered.

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And click here to print the free PDF version of the recipe:  Soft Sugar Cookies with Icing

Enjoy!

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Autumn Leaf-Shaped Mini Pizzas

Autumn Leaf Shaped Pizzas

This is going to be somewhat of an image-heavy post since these cute, little Autumn Leaf Shaped Mini Pizzas are actually easier to explain with photos.

This was a fun dinner we did one night.  The girls helped me out.  And I’ve done this before, for example with dinosaurs, but I used our leaf cookie cutters this time to give it an autumn spin.

And to make the pizzas from scratch, you follow my Easy Pizza Dough Recipe.  Except, once you roll out the dough, you cut out leaf shapes instead of transferring the whole thing to a large pan.

For the cheese topping, I used three kinds:  colby jack, cheddar, and mozzarella cheeses.  I used the sliced versions they sell at the store that are meant for sandwiches and burgers because they’re easier to cut with cookie cutters.  And the extra cheese left over after cutting out my “leaves” went into some macaroni and cheese the next night.

I used 3 flavors of cheese to give it more of a colorful fall-leaf feel, and even if you’re hesitant about doing this, I can assure you – all of the flavors taste amazing on the pizzas.

How To Make Autumn Leaf Shaped Pizzas

As you can see in the photos, I used the cookie cutters to cut out both the dough and the cheese.  I topped the dough with tomato sauce, spices (especially garlic), Parmesan cheese, and then a leaf shaped slice of cheese.

It is a little difficult to get the dough to keep it’s precise shape and to fit the cheese over the dough with the shapes lining up in with an exact perfection… but that’s okay.  Really, one of my favorite parts of these little pizzas is the cheese that drips over the side of the crust onto the pan and mixes with the extra garlic powder and Parmesan and gets all crispy and delicious.

If you’re not into that, this may not be the recipe for you.

Here is the Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set, in case you want to use the same ones I did:

 Wilton Leaves and Acorns 9-Piece Aluminum Cookie Cutter Set

And another pic of the yummy finished pizzas:

Autumn Leaf Shaped Pizzas

As I said, I used my Easy Pizza Dough Recipe to make this, which you can also print as a free PDF by clicking here:  Easy Pizza Dough.

Enjoy!

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How To Make Pom Pom Acorns

How to Make Pom Pom Acrons

These cute little Pom Pom Acorns are not adorning our home as festive fall decorations.

And they were SO simple – and cheap – to make!  {Have you noticed that’s a theme with me??}

Anyway, the pom poms can be picked up at the dollar store or any craft store, and the acorn tops were free.  You know:  from our yard.

The girls had fun collecting the acorn tops all around the driveway and sidewalk.  They were easiest to find in the cracks in the cement.

How to Make Pom Pom Acrons

You can see from the photo that the pom poms we used are pretty small.  Some of the acorn tops we found were even smaller, and really unusable.  I tried to pick out the largest ones, but even they weren’t terribly big.  I guess it depends on what kind of trees you have near you.

I set out the pom poms in a little art palette dish that we have, and let my daughters match up the acorn tops with which color pom pom they wanted.  This made them feel more involved in the assembly, even though I wouldn’t let them touch the hot glue gun.

How to Make Pom Pom Acrons

To put the acorns together, I squeezed some hot glue into the acorn tops and pressed the pom pom into it.

It only takes a second or two for the glue to start working.  Just be careful – if you add too much glue it will squeeze out the sides.

How to Make Pom Pom Acrons

I think these little things are just adorable!

I intended to use them mostly for decoration, but we’ve also practiced some counting and color matching with them, as well.  So if you’re homeschooling, they’re a great tool for lessons in autumn.

And as I mentioned, I usually pick up my craft pom poms in the dollar store, but if you’re having trouble find them in a store near you, here’s my recommendation for ordering some online {because you can never have too many pom poms}:

Half Pound Bag of Pom Poms for Crafts

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Pretend Play: Raking Autumn Leaves

Pretend Play:  Raking Autumn Leaves ...... a fun fall activity for kids!

This is such a wonderful fall activity!

My girls have had – and are still having – so much fun with this Pretend Play activity of Raking Leaves.

And it’s so simple, too!

I bought 3 bags of 50 leaves each at the dollar store, and we already had the rakes – although I think we bought them at the dollar store in the spring.

Pretend Play:  Raking Autumn Leaves ...... a fun fall activity for kids!

I do suggest using plastic rakes because they’re safer for indoors.  We also have metal and wooden rakes, but plastic worked best for this.

Also, I prefer doing this activity on the carpet, but it does work on the tile and wood floors.  To be honest, though, I found raking the leaves up on carpet with the plastic rake to be somewhat soothing.  Meditative, even.

To store the leave we use a basket that we already had, but you could also use a plastic baggy.  {That’s what I plan to store them in at the end of fall.}

Pretend Play:  Raking Autumn Leaves ...... a fun fall activity for kids!

Another thing these leaves are perfect for is throwing.

Rake up a pile and toss them into the air!

Seriously:  these are made of fabric, so they kind of flutter down gently.  The whole reason I decided to do this with my kids is because they adore the Elefun Game so much.  And, really, the Elefun game isn’t perfect.  The butterflies/fireflies come out too quickly and there aren’t enough of them, but my girls still love catching them AND collecting them afterwards.

But that’s why I bought 150 leaves for this activity – so there would be enough to entertain both of them.  Plenty to keep them busy with raking and throwing.

And organizing.

My 4yo would make piles of the leaves, sorting them by color and counting them.  And my 2yo made piles that were her “birds nests.”

The options are limitless.

Pretend Play:  Raking Autumn Leaves ...... a fun fall activity for kids!

And, like I said, this activity can be extremely affordable.  I already had the rakes and the basket, and I bought the 3 bags of leaves for a buck a piece at the Dollar Tree.  The plastic rakes can also be found in the outdoor toy section or garden section of places like Target or Kmart even Walgreens – at certain times of the year.

BUT, if you’re having trouble finding the items you need, here are some Decorative Fall Leaves and a Gardening Tool Set from Amazon:

Decorative Fabric Fall LeavesPlastic Gardening Tool Set for Kids

And please let me know if your Little Ones enjoy it – and if they come up with any games of their own!

And check out these other Pretend Play ideas, too:

Pretend Play:  Makeup

Pretend Play:  Post Office and Mail Carrier

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