Makes 7 Large or 12 Small Cookies
SPICED SUGAR COOKIES:
7 tablespoons (93 grams) unsalted butter, room temperature
1/3 cup + 1 tablespoon (83 grams) granulated sugar
½ teaspoon table salt
2 egg yolks
1 teaspoon vanilla extract
1 cup + 1 tablespoon (148 grams) all purpose flour
2 ½ teaspoon (7 grams) cornstarch
½ teaspoon pumpkin pie spice
FROSTING:
1 cup + 2 tablespoons (180 grams) powdered sugar
8 tablespoons (113 grams) butter
1 tablespoon (15 grams) heavy cream
1/8 teaspoon table salt
Orange food coloring (optional)
DECORATING:
Baked, cooled cookies
Frosting
In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy—about 3 minutes. You can also do this by hand if you don’t have a mixer!
Add the egg yolks and vanilla and stir to combine. Add the flour and stir on low speed until all the flour has disappeared into the dough.
Remove the dough from the mixing bowl and place it on a piece of parchment paper. Place another piece of parchment paper on top and press down slightly. Use a rolling pin to roll the cookie dough out to 1/8” thick between the two layers of parchment.
Place the parchment-lined cookie dough sheet into the refrigerator and chill for 2+ hours. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Remove the parchment paper from the top of the cookie dough sheet. Use a pumpkin shaped cookie cutter to cut shapes out of the cookie dough.
Place the cookie dough cut outs onto the baking sheets, leaving at least one inch of space between cookies.
Press the dough scraps together and reroll them until all the dough has been used.
Bake for 12–14 minutes, until pale in the middle and light golden brown on the edges. Let cool completely.
In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy.
Add ½ of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar. Mix on low speed until combined.
Add the cream and orange food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy—about 5 minutes.
Cut the Candy Corn Red Vines into pieces approximately the same length as your cookies.
Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.
Place pieces of Red Vines vertically on a cookie, lining them up side-by-side to make stripes on the cookie. Repeat with the remaining cookies.
Cookies will keep at room temperature, well covered, for up to one week.
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ROYAL ICING:
In a mixing bowl, sift together flour, salt, cinnamon, clove, ginger, baking soda, and nutmeg.
Using a stand mixer or electric hand mixer, cream butter and brown sugar together until fluffy.
Add eggs, vanilla, and molasses and mix.
On low speed, slowly add flour mixture until just combined.
Divide the mixture into 2 balls then, flatten the balls and cover in plastic.
Refrigerate for at least 2 hours.
Preheat oven to 350 degrees Fahrenheit.
On a lightly floured surface, use a rolling pin to roll out the dough to 1/8 inch thickness.
Use a cookie cutter to cut out the shapes and transfer to a parchment lined cookie sheet.
Bake for 10 minutes.
After baking, let cool before decorating.
In the bowl of a mixer, add meringue powder and water & whip for 2 minutes until foamy.
Add the powdered sugar and whip to stiff peaks (the icing should be thick). Transfer to a piping bag and begin decorating!
Use a pair of scissors to cut the Sour Punch bites into strips and into rings for the buttons.
Use the royal icing to stick the Sour Punch candy to the cookies as needed.
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Sweet and creamy white chocolate meets its perfect match with a burst of sour flavor. An easy-to-make, delightfully colorful treat to really punch up your snack time!
SUGAR COOKIES:
1 teaspoon vanilla extract
1 cup + 1 tablespoon (148 grams) all purpose flour
2 ½ teaspoon (7 grams) cornstarch
FROSTING:
In the bowl of a stand mixer, combine the butter, sugar, and salt.
Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!
Add the egg yolks and vanilla and stir to combine.
Add the flour and stir on low speed until all the flour has disappeared into the dough.
Remove the dough from the mixing bowl and shape it into a log approximately 3 inches in diameter.
Wrap the log in parchment paper or plastic wrap and chill for at least 2 hours or up to 2 days.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Slice the log into 12 rounds, each a little under ¼ inch thick.
Place the cookie dough rounds onto the baking sheet, spacing them evenly on the tray.
Bake for 15 minutes until pale in the middle and light golden brown on the edges. Rotate cookie sheet half way through baking.
Let cool completely.
In bowl of stand mixer, combine butter & salt. Beat butter for 3 min. until very creamy.
Add ½ of the powdered sugar & mix on low speed until combined. Add remaining powdered sugar.
Mix on low until combined. Turn mixer up to medium-high & blend until it’s light & fluffy – about 5 min.
Cut Sour Punch Arctic Straws into variety of sizes – very small, small & medium. Try not to cut any longer than ½ the diameter of cookie.
Using offset spatula or butter knife, dollop small amount of frosting into center of cookie. Spread to cover top of cookie.
Place Sour Punch Straws on the cookie in a snowflake pattern.
Repeat these frosting and straw steps with the remaining cookies.
Enjoy!
This year, give the gift of delectable Rice Crispy Presents featuring Sour Punch Trees. Open the present for a sweet surprise and then munch on the whole thing!
Bring joyous smells and flavors to your household with these jolly Gingerbread Cookies featuring Sour Punch Merry Mix Bites.
Winter bliss takes on a whole new meaning with these delightful Sugar Cookies featuring Sour Punch Arctic Straws.
It’s not the holidays without the tradition of making a gingerbread house! Try this fun and easy gingerbread house made with graham crackers, Red Vines Twists, and Sour Punch Bites.
Sweet and creamy white chocolate meets its perfect match with a burst of sour flavor. An easy-to-make, delightfully colorful treat to really punch up your snack time!
1 package slice and bake sugar cookies
½ cup chocolate frosting
½ cup vanilla frosting
32 candy eyeballs
Preheat your oven according to the cookie package directions.
Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.
Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.
Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.
To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.
When the cookies have cooled, spread a spoonful of frosting on top of each one.
Press two antlers onto the top of each cookie, followed by two candy eyeballs and a piece of chopped red licorice for the nose. If you’d like, use black icing to draw mouths beneath the noses.
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COOKIE INGREDIENTS:
FROSTING INGREDIENTS:
¾ cup + 1 tablespoon (130 grams) powdered sugar
8 tablespoons (113 grams) butter
1/8 teaspoon table salt
DECORATING INGREDIENTS:
In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!
Add the egg yolks and vanilla and stir to combine.
Add the flour and stir on low speed until all the flour has disappeared into the dough.
Remove the dough from the mixing bowl and place it on a sheet of parchment paper.
Using a rolling pin over the top sheet of parchment, roll the dough out to an even ¼” thickness.
Slide the sheet of parchment-lined cookie dough onto a tray and place it in the refrigerator.
Refrigerate for 30 minutes or up to 4 hours.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Remove the cookie dough from the fridge and peel off the top layer of parchment.
Using an egg-shaped cookie cutter, cut cookies from the sheet.
Place the cookie dough eggs onto the baking sheet, spacing them evenly on the tray.
Bake for 15 minutes, until pale in the middle and light golden brown on the edges.
Let cool completely.
In the bowl of stand mixer, combine the butter and salt.
Beat the butter for 3 minutes, until very creamy.
Add ½ of the powdered sugar and mix on low speed until combined.
Add the remaining powdered sugar. Mix on low speed until combined.
Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.
Cut the Sour Punch Straws into a variety of sizes—very small, small, and medium, and full length.
Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.
Use the various Sour Punch candies to decorate your cookies with squiggles, stripes, or polka dots.
Repeat with the remaining cookies.
Cookies will keep at room temperature, well covered, for up to one week.
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