Skip to main content

Homemade Jingles Cookies



 

I don't remember many store bought treats from when I was a kid, but I do remember Jingles cookies.   I loved dipping them into milk and watching the milk change color from the red and green sugars.   My sister and I would fight over the crumbs and the pile of sugar in the bottom of the box.

Unfortunately, you can no longer get them at the store, but I searched online and found this recipe for homemade.  The dough comes together so easy and they bake up beautifully.  Thank you Aimee at Shugary Sweets for sharing the recipe and helping me recreate this childhood treat!

Homemade Jingles Cookies
Print

Homemade Jingles Cookies

Author: Jolene's Recipe Journal

Ingredients

  • 1 cup unsalted butter -- softened
  • 3/4 cup powdered sugar
  • 1 3/4 cup all purpose flour
  • 1/4 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp pure anise extract
  • red/green sugar crystal sprinkles

Instructions

  1. Heat oven to 350. Line baking sheets with parchment paper.
  2. Beat together butter and powdered sugar, add anise. Combine flour, salt & nutmeg, add to butter mixture slowly.
  3. Form into a ball, and place on saran wrap (I like Glad Press N Seal). Roll into a log, secure the ends, and place in refrigerator for 30 minutes.
  4. Cut cookies into 1/4" thick slices and place on parchment. Sprinkle with colored sugar.
  5. Bake for 13 to 15 minutes. Cool for 1 to 2 minutes on the baking sheets, then move to wire rack to cool completely.
Source: http://www.shugarysweets.com/2012/12/homemade-jingles-cookies
Homemade Jingles
Cookies, Desserts, Copycat
American
 
Created using The Recipes Generator



Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 10

Chocolate Mallow Drops from Making the Most of Naptime
Cranberry Almond Oatmeal Cookeis from A Kitchen Hoor's Adventures
Double Chocolate Brownie Cookies from Family Around the Table
Homemade Jingles from Jolene's Recipe Journal
Kolacky from Cooking With Carlee
Palmiers from A Day in the Life on the Farm
Peanut Butter Marshmallow Cookies from Cindy's Recipes and Writings 
Turtle Chocolate Chip Cookies from Palatable Pastime


Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick