Gingerbread Cookies

May 19, 2021 | Sour Punch, Winter Holiday Recipes

Gingerbread Cookies

With Sour Punch® Candy

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Ingredients

3 ¼ cups all purpose flour
¾ tsp baking soda
1 tablespoon ground ginger
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

½ teaspoon salt
¾ cup butter, softened
½ cup brown sugar
½ cup molasses
1 large egg
1 ½ teaspoons vanilla extract

ROYAL ICING:

2 tablespoons meringue powder
6 Tablespoons water
2 2/3 cups powdered sugar
Sour Punch Merry Mix Bites

01. Mix Ingredients

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.

02. Add Egg, Vanilla, Molasses and Flour

Add eggs, vanilla, and molasses and mix.

On low speed, slowly add flour mixture until just combined.

03. Divide and Refrigerate

Divide the mixture into 2 balls then, flatten the balls and cover in plastic.

Refrigerate for at least 2 hours.

04. Roll Out Dough to 1/8″ Thickness

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.

05. Cut Shapes, Bake and Cool

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.

06. Mix Icing and Decorate

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!

07. Cut Sour Punch Bites for Decoration

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.

sour punch candy on gingerbread cookiess

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Sour Punch Snowflake Cookies

May 18, 2021 | Sour Punch, Winter Holiday Recipes

Sour Punch Snowflake Cookies

With Sour Punch® Candy

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Ingredients

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
Sour Punch Arctic Straws (and/or Santa Straws)

FROSTING:

*Optional! Feel free to use a premade frosting instead.
¾ cup + 1 tablespoon (130 grams) powdered sugar
8 tablespoons (113 grams) butter
1/8 teaspoon table salt

01. Combine Butter, Sugar and Salt

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!

02. Add Egg Yolks and Vanilla

Add the egg yolks and vanilla and stir to combine.

03. Add Flour

Add the flour and stir on low speed until all the flour has disappeared into the dough.

04. Shape Dough Into A Log and Chill

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.

05. Slide Dough into Cookie Rounds

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.

06. Bake Cookies for 15 Minutes

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.

07. Make Frosting

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.

08. Frost Cookies

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.

09. Decorate with Sour Punch Arctic Straws

Place Sour Punch Straws on the cookie in a snowflake pattern.

Repeat these frosting and straw steps with the remaining cookies.

Enjoy!

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Graham Cracker Gingerbread House

May 16, 2021 | Red Vines, Sour Punch, Winter Holiday Recipes, Winter Holiday Recipes

Graham Cracker Gingerbread House

With Sour Punch® and Red Vines® Candy

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graham cracker gingerbread house with candy

Ingredients

6 graham crackers
1 cup of powdered sugar
1 tablespoon of meringue powder
2 tablespoons of warm water

1 bag Sour Punch Assorted Bites
1 package Red Vines Grape Twists
1 package Red Vines Jumbo Twists
1 package Sugar Free Strawberry Twists
(Or buy all these candies together in the Bundle!)

01. Prepare Graham Crackers and Make Icing

You’ll need a total of six graham crackers to build a graham cracker gingerbread house. The two graham crackers you’ll use for the roof will remain whole (A). To make the sides of the house, use a serrated knife to gently saw off the ends of two of the graham crackers. You’ll make the cuts halfway between the middle and the end of each (B).

To make the front and back, repeat the cuts you made for the sides of the gingerbread house. Then, make diagonal cuts at one of the long ends to form peaks (C). Discard the tiny triangles you slice off.

To make the icing, whisk the powdered sugar and meringue powder together in a bowl. Drizzle in the water and use an electric hand mixer to whip for 5 to 6 minutes, until stiff peaks form. Transfer the icing to a piping bag fitted with a round tip.*

graham cracker shapes for gingerbread house

02. Assemble Gingerbread House with Icing

Set a piece of sturdy cardboard on your work surface. Apply icing to the long edge of a B piece and press it firmly into the cardboard until it stands up on its own. Apply icing to the side and bottom edges of a C piece and attach it to the B piece while pressing it down into the cardboard. Repeat with the other C piece.

Use icing to attach the other B piece to the cardboard and the front and back pieces. Finally, apply icing to the diagonal edges of the C pieces and attach the roof. Allow the frosting to dry and harden for at least six hours, or overnight.

03. Make Roof Shingles with Sour Punch Bites

To make the roof shingles, spill a bag of Sour Punch Assorted Bites onto a large cutting board and cut the pieces in half crosswise. Spread a layer of frosting on one of the roof pieces and apply the Sour Punch Assorted Bites in an alternating color pattern. Repeat on the other side.

Apply a few dots of icing on the top of the roof, where the two side A pieces meet at a peak. Trim a Red Vines Grape Twist to fit the length of the roof and press down lightly.

04. Decorate Gingerbread House

Get creative with decorating the rest of your graham cracker gingerbread house! Use Red Vines Sugar Free Strawberry Twists to outline the edges, more Sour Punch Assorted Bites for windows, and Red Vines Jumbo Twists for the front pillars.

*Note: Do not use store-bought frosting for this recipe. It will not dry and harden enough to keep your graham cracker gingerbread house sturdy for decorating.

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Valentine Candy Bark

May 14, 2021 | Sour Punch, Winter Holiday Recipes

Valentine Candy Bark

With Sour Punch® Candy

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Ingredients

Two 12 oz packages white candy melts
One 12 oz package red candy melts

1 cup Sour Punch Rad Red Bites or Sour Punch chewy Valentine’s Day Candy Hearts, cut into thirds
2 tablespoons valentine sprinkles

01. Microwave Candy Melts

Pour one bag of white candy melts into a microwave safe bowl. Microwave for 30 seconds and stir. Continue to microwave the candy melts in 30 second intervals, stirring in between, until smooth and melted. Pour the red candy melts into a separate bowl and repeat the same steps.

Preheat your oven to 200F degrees. Line a baking sheet with parchment paper and scoop the melted red and white candy onto the surface. Use a rubber spatula to swirl the two colors together until fully mixed. Pop the baking sheet in the warm oven to prevent the bark from solidifying.

Pour the second bag of white candy melts into a microwave safe bowl and heat in 30-second intervals, stirring in between. When the white candy has melted, remove the baking sheet from the oven.

02. Decorate Bark with Candy

Use a spoon to add scoops of the melted white candy to the red bark, one in each corner and another in the middle. Then use the tip of a knife or a chopstick to swirl the white candy into the red. Be careful not to over mix – the idea is to be able to see both colors.

Sprinkle the Rad Reds chewy candy bites and/or chewy Hearts candy across the candy bark, followed by the Valentine sprinkles. Very gently press the Sour Punch candy into the candy bark so it really sticks. Put the bark in the refrigerator to chill for 15 minutes.

Once solid, lift the candy bark from the parchment paper and use your hands to break it into pieces. The candy bark can be stored in the fridge or at room temperature until you’re ready to eat it.

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Sour Punch Trifle

May 10, 2021 | Sour Punch, Spring / Easter Recipes

Sour Punch Trifle

With Sour Punch® Candy

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Ingredients

Makes 4–6 Servings

SOUR PUNCH TRIFLE:

Sour Punch Easter Straws
1 box vanilla cake mix or pre-made cake
One 3oz-box of pudding mix

2 cups milk
1 1/2 cups sliced strawberries
1 cup blueberries
1 cup blackberries

FRESH WHIPPED CREAM
(or store-bought whipped cream):

1 1/2 cups heavy cream
1/4 cup powdered sugar

01. Prepare and Cut Cake

Prepare cake mix according to instructions on the box. When the cake is ready, cut into small cubes and set aside.

02. Prepare Pudding and Begin Layering Ingredients

Prepare Pudding Mix by mixing with cold milk. Cover with plastic wrap and place in the refrigerator to set for 5 minutes, then place in a piping bag and set aside.

Prepare the whipped cream by whipping the heavy cream and powdered sugar until soft peaks form. Place into a piping bag.

Begin layering the ingredients in a glass or jar, starting with the cake.