How to Make Glaze Icing

If you need a quick and easy icing for cookies, cakes, donuts, or other baked treats, this simple glaze icing is a great recipe to have on hand. It takes just a few ingredients and comes together in minutes. Plus, you can easily change the flavor, color, and consistency to suit whatever you’re making.

This powdered sugar glaze is especially handy when you want an icing that looks pretty without the fuss of a complicated frosting. Add vanilla extract for a classic flavor, almond extract for something a little more bakery-style, or lemon extract for a fresh citrus flavor. You can even add food coloring to create just about any color you need.

Concentrated gel colors work best. Start with a drop and add more as needed. White food coloring will make the colors more opaque. Without white coloring, the colors will be more translucent (think glaze icing on a donut).

Elevate the flavor and color of you’re desserts

Add a splash of vanilla, almond, lemon, or another favorite extract, then tint it with food coloring for the exact look you want.

For a smooth, shinier glaze that sets beautifully and has a slightly softer chew to it, you can also add a little corn syrup.

Best of all, you can make it as thick or thin as you need, making this an easy go-to icing for decorating just about anything.

Soft pink is one of my favorite colors!

Why You’ll Love This Glaze Icing

There are plenty of reasons to keep this simple glaze recipe in your recipe box.

It’s easy. You only need a few basic ingredients.

It’s quick. The glaze can be mixed together in just a few minutes.

It’s customizable. Change the flavor, color, and thickness depending on what you’re making.

It’s versatile. Use it on cookies, brownies, donuts, muffins, scones, breads, cakes, and more.

It looks great. A simple glaze adds a pretty finished touch to baked goods without covering them completely.

Ingredients

Powdered Sugar

Powdered sugar is the base of this glaze. Because it is finely ground, it dissolves easily and creates a smooth icing.

Water

A small amount of water thins the powdered sugar to create the glaze. Add it gradually because it is much easier to thin the icing than to thicken it again.

Flavoring

Vanilla extract is my go-to for a simple glaze, but there are plenty of other fun options.

• Orange extract great for holiday cookies and chocolate desserts.
• Peppermint extract makes a fun Christmas glaze
• Coconut extract for that yummy comfort flavor

When selecting flavors use good quality flavors, some cheap versions taste like medicine

Food Coloring

Food coloring is completely optional, but it’s an easy way to make this glaze fit the occasion. Use a few drops for a soft color or add more until you get the shade you want.

Corn Syrup

Corn syrup is optional, but adding a small amount can give the glaze a smoother, shinier finish. It can also help the icing set with a nice appearance.

How to Make Glaze Icing

First, add the powdered sugar to a bowl.

Next, add a small amount of water and stir until smooth. Start with less liquid than you think you need. You can always add more.

Then, add your favorite extract and stir well.

If you’re making colored icing, add food coloring a little at a time until you reach the color you want.

For a shinier glaze, add a small amount of corn syrup and mix until incorporated.

Finally, check the consistency before using it. If the glaze is too thick, add a few drops of water. If it’s too thin, add a little more powdered sugar.

I do prefer using metal bowls (as I can’t tell you how many ceramic bowls I slid off the counter while whisking the icing over the years)

How Thick Should Glaze Icing Be?

The consistency depends on what you’re making.

• For drizzling, you’ll want a thinner glaze that easily runs from a spoon or whisk.
• For dipping cookies or donuts, make the glaze a little thicker so it coats the surface without running off completely.
• For decorating or outlining, you’ll want a thicker icing that holds its shape.

The best part is that you can adjust it as you go. Add powdered sugar to thicken it or a tiny amount of water to thin it.

How to Flavor Glaze Icing

This is where you can have a little fun with the recipe. Mix in the extract, start with a small amount, mix well… taste it, then add more,

How to Color Glaze Icing

Once you have your glaze mixed, divide it into small bowls if you’re making several colors.

Add food coloring a drop at a time and stir well between additions. Remember that the color can become more noticeable as it sits, so it’s better to start with a small amount.

For pastel colors, use just a tiny amount of food coloring. Dip a toothpick into the color then add it to the icing and mix it well and let it sit, colors deepen as time passes.

For brighter colors, continue adding food coloring until you get the shade you’re looking for.

For dark colors like red and black, mix it the day before, place plastic wrap directly over the icing, touching it so no air gets in, to make it hard and let it rest. The next day, mix it up, and the colors will be deeper.

Don’t add too much food coloring to start off, you don’t need to color everyone’s tongues like grocery store frosting.

Recipes I use Glaze Icing

• Banana Bread Cake with pancake mix
• Buttermilk Scones
• Glazed Almond Cookies
• Skillet Cake with Blackberry Glaze Icing
• Glazed Oreo Scones
• Maple Banana Walnut Cake
• Glazed Spritz Cookies
• Icing Sugar Cookies the easy way
• Chocolate glaze icing

How to Use Glaze Icing

There are so many ways to use this simple icing.

For cookies, you can spread the glaze with a small spatula, silicone brush, dip the tops directly into the icing, or drizzle it over the cookies or scones with a whisk a spoon.

For cakes and breads, let the baked good cool completely before adding the glaze. Otherwise, the icing can melt and disappear into the cake.

Tips for Making the Best Glaze

Add the liquid slowly. This is probably the most important tip. Powdered sugar can go from thick to too thin very quickly.

Sift the powdered sugar if needed. If your powdered sugar is lumpy, sifting it first will help you get a smoother glaze.

Taste before adding more flavoring. Extracts can be strong, especially almond and peppermint, so a little goes a long way.

Keep the glaze covered. Powdered sugar icing can begin to form a crust if it sits uncovered.

Adjust the consistency as needed. Don’t worry if your first mix isn’t perfect. A little more powdered sugar or a few drops of water will fix it.

Let your baked goods cool first. Glaze works best when it is applied to completely cooled baked goods.

Can I Make Glaze Icing Ahead of Time?

Yes. You can make the glaze ahead of time and keep it covered at room temperature for a short period.

Before using it, stir well. If it has thickened, add a few drops of water until it reaches the consistency you need.

If you’ve divided the icing into several colors, keep each bowl covered so the surface doesn’t dry out. Place plastic wrap touching the icing so it does not harden.

How Long Does Glaze Icing Take to Set?

The amount of time depends on how thick the glaze is and how much you apply. A thin drizzle will set faster than a thick coating.

For best results, allow glazed cookies or baked goods to sit uncovered until the surface feels dry before stacking or storing them. Don’t touch it with your finger, use a toothpick!

Can I use milk instead of water?

Do not use milk, it will give certain colors a white streak (trust me on this) plus you don’t want to use dairy and not refrigerate the. Most desserts we’ve discussed with glaze icing do not need refrigeration. For best results use water.

Can I use lemon juice?

Yes. Lemon juice is a great option when you want a lemon glaze. You can replace some or all of the water with lemon juice, depending on how strong you want the flavor.

Why is my glaze too thin?

Add more powdered sugar, a tablespoon at a time, until it reaches the consistency you want. Mix well and allow the water to soak into and absorb the powdered sugar.

Why is my glaze too thick?

Add water a few drops at a time and stir well. A little liquid goes a long way. Fill a water bottle or spray bottle with water to add a drop at a time.

Can I make white glaze icing?

Absolutely. The basic recipe makes a naturally white glaze. For the whitest icing, use clear vanilla extract instead of regular vanilla, if desired. And add some white food coloring if you want it opaque and bright white.

Simple Glaze Icing

This is one of those recipes you’ll find yourself making again and again. Keep powdered sugar and your favorite extract on hand and you’ll always have a quick icing ready for cookies, cakes, muffins, and other treats.

It’s simple, versatile, and easy to customize. Plus, once you know how to adjust the consistency, you can make the glaze exactly how you need it for whatever you’re baking.

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How to Make Glaze Icing

the perfecet icing for donuts, cookies muffins, and creates a thin coating on top of cakes, great for bundt cakes, scones and more.

Course Dessert

Cuisine American

Keyword glaze icing, icing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 cups Powdered sugar add more as needed to thicken icing
• 2 tablespoons water add more as needed to thin icing
• 1/4 teaspoon extract flavor vanilla, almond, lemon, orange, mint
• 2 teaspoons corn syrup
• 1 drop gel food coloring

Instructions

• In a bowl with whisk or spatula add powdered sugar and water and stir to combine
• Next, add water, stirring until smooth.
• Then, add favorite extract and mix well.
• Add food coloring and stir until the color is evenly distributed.
• For a shiny finish, add corn syrup and mix well.
• Finally, adjust the consistency with additional powdered sugar or water as needed.
• Use immediately or cover until ready to use. Place plastic wrap directly over the icing, touching it so no air gets in. When you're ready to use it stir, and it's ready.

Notes

• Often I start with a thinner 5 second icing for drizzling. In the icing bowl, I drag a spatula through tit and ini 5 seconds you can no longer see the line. 
• For piping cookies I use a 10 second outline and a thinner consistency to flood.
• TEST the icing on a piece of wax paper and see if it spread further then you’d like add more powdered sugar, if it’s too thick and water.

The post How to Make Glaze Icing, Quickly and Easily! first appeared on Created by Diane.

Whether you’re baking for spring gatherings, holidays, or just want something sweet without feeling heavy, these cookies deliver big flavor with simple ingredients.

What makes these even better is how simple they are. We are talking minimal ingredients, no complicated steps, and a result that looks like it came straight from a bakery case.

The Magic of Meringue

The real beauty of these cookies is in the meringue. When you whip egg whites and sugar together, you create a glossy, fluffy mixture that pipes into those adorable swirls you see.

As they bake low and slow, they dry out into that perfect texture. Light, crisp, and airy with a delicate crunch.

These are not your typical dense, buttery cookies. Lemon meringue cookies are delicate, crisp on the outside, and melt-in-your-mouth soft on the inside.

Think little clouds with a sunny lemon twist.

And let’s be honest… they look fancy without actually being fancy.

Why You’ll Love These Lemon Meringue Cookies

• Naturally gluten-free
• Light and airy with a crisp shell
• Packed with a delicate lemon flavor
• Perfect make-ahead dessert
• Elegant enough for parties, easy enough for everyday

Ingredients You’ll Need

• Egg whites (room temperature for best volume)
• Granulated sugar
• Cream of tartar
• Lemon extract
• Vanilla extract (optional, but adds depth)
• food color if desired

Tips for Perfect Lemon Meringue Cookies

1. Start with a Clean Bowl

Any grease or residue will prevent your egg whites from whipping properly. Use a glass or metal bowl, wipe it with a paper towel and white vinegar before starting.

2. Use Room Temperature Egg Whites

They whip faster and achieve better volume, giving you that signature airy texture.
*Egg whites will not whip properly if any oil is on the beaters or the bowl. or if egg yolk has gets in the egg whites.

3. Add Sugar Gradually

Dumping sugar in too quickly can deflate your meringue. Slow and steady is key for a glossy, stable mixture.

4. Bake Low and Slow

Meringues should dry out, not brown. Keep the oven temperature low to maintain their light color and crisp texture.

5. Avoid Humidity

Meringues and moisture don’t mix well. Try to bake on a dry day for best results, or the meringues will be sticky.

I used an 867 piping tip, any large star tip will work, but you can use a round smooth tip if you prefer.

Flavor Variations

• Lemon Coconut Meringue Cookies: Fold in finely shredded coconut for a tropical twist or a drop or two of coconut extract.
• Lemon Chocolate Drizzle: Add a drizzle of melted dark chocolate once cooled, or coat the bottoms in chocolate.

How to Store Lemon Meringue Cookies

Store in an airtight container at room temperature for up to 5 days. Avoid refrigeration, as moisture can make them sticky.

These lemon meringue cookies are one of those simple recipes that feel fancy without the effort. With their crisp texture and bright flavor!

I LOVE lemon and if do too, maybe you’ll like these:

• Lemon Branches
• Lemon Dish Towels
• Lemon Sweater
• Lemon Notebook

Great Lemon Recipe:

• Lemon Scones
• Lemon Sheet Cake
• Lemonade
• Glazed Lemon Cake Cookies

I used a stand mixer, but a great hand mixer will work well for this recipe.

You’ll find my favorite items here.

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How to Make Lemon Meringue Cookies

Easy From Scratch Dessert that tastes like a burst of sweet citrus flavor, like the most delicious lemonade in a bite sized treat and they are Naturally Gluten Free.

Course Dessert

Cuisine American, English, Italian, French

Keyword christmas cookies, cookies, lemon

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

rest in oven 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 75 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 3 large egg whites (from large eggs) at room temperature
• 1/4 teaspoon cream or tartar
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 2-4 teaspoons lemon extract, or baking emulsion
• 1 teaspoon vanilla extract
• 1 drop yellow food coloring

Instructions

• Preheat your oven to 250° and line baking sheets with parchment paper.
• Clean the bowl of your mixer with a paper towel and white vinegar, to ensure there is no oil residue.
• In the bowl of a stand mixer fitted with the whisk attachment, add egg whites, cream of tartar, and salt. Beat on medium-high speed until egg whites have foamed up.
• Turn the speed down to medium-low and slowly and steadily pour in the sugar in a slow stream. Don't dump it all in, it may clump. Turn speed back up to medium-high for 8 to 10 minutes until stiff, glossy peaks form.
• Add lemon, vanilla extract and food coloring. Mix until combined.
• Place the meringue mixture into a piping bag fitted with a star piping tip.
• Place dollops onto the parchment-lined baking sheet. No need to leave a ton of room between cookies, they don't spread.
• Bake for 50 minutes, then turn off the oven without opening the door.
• Leave the meringue cookies in the oven for 1 hour. Then remove from the oven, cool completely, and store in an airtight container at room temperature.

The post How to Make Lemon Meringue Cookies first appeared on Created by Diane.

These cookies start with a simple sugar cookie dough that is soft, buttery, and easy to work with. Once the dough is mixed, it is divided in half, and one portion is tinted red with food coloring. And add in some peppermint extract. From there, each color is rolled into long, snake like strips.

You can scoop out all the cookie dough into 1 tablespoon portions (I got 32 portions of each dough. I weighed the cookie dough in grams, then divided the dough in half to be sure I’d have even portions).

One important tip when making candy cane cookies is how you roll and twist the dough. The key is to work one cookie at a time.

Do not roll all the strips at once. If the dough sits out too long, it will start to dry, and the two colors will not stick together properly, causing the dough to break or separate when twisted. Taking it cookie by cookie keeps the dough pliable and makes shaping much easier.

One red and one plain strip are placed side by side, gently rolled together.

Then twisted to create that signature candy cane swirl.

Shape each cookie into a hook on one end, or leave them straight for candy cane sticks!

You will want to chill the cookie dough now, because handling the dough warmed it up. Chilling the dough will help prevent them from spreading when they are baked. Chill at least 20 minutes. You can chill them longer.

The cookies are brushed with an egg wash (egg white and water mixture).

Then sprinkle on coarse clear sugar crystal sprinkles, these add sparkle and a subtle crunch.

Bake in a hot oven, preheat it for at least 15 minutes. The hotter the oven, the less the cookies will spread. These cookies bake at 400° for about 8-9 minutes, the bottom of the cookies should be golden, while the tops stay bright. The cookie dough should seem firm. Bake one cookie tray at a time to ensure each tray is properly baked even. Bake in the center of the oven or a row higher. Dark cookie sheets produce dark cookies, so bake on light colored baking sheets lined with parchment paper for best results.

Not only are these cookies adorable, they are guaranteed to be a hit at Christmas. They brighten up any cookie tray and instantly stand out among classic cutouts and drop cookies. They are perfect for cookie exchanges, holiday parties, or gifting to friends and neighbors. And of course, Santa is sure to love them waiting on the plate on Christmas Eve.

These candy cane cookies also store beautifully. They can be kept in an airtight container on the counter for up to one week, making them great for early holiday baking. If you want to plan even further ahead, they freeze well for up to three months. Simply thaw at room temperature, and they are ready to serve.

Festive, fun, and irresistibly charming, candy cane cookies are a must-bake for the holiday season. They bring just the right amount of peppermint cheer and a whole lot of Christmas joy to every bite.

A friend had these overalls on, and I just had to order them. They fit great, are super cute and fun for Christmas and I can’t wait to wear them as much as I can!

You can find more Christmas Cookies Here!

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Red and White Candy Cane Sugar Cookies

swirled together colored cookie dough makes these peppermint cookie candy canes perfect for any Christmas celebrating

Course Dessert

Cuisine American

Keyword christmas cookies, cookies

Prep Time 1 hour hour

Cook Time 8 minutes minutes

chill time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 32 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup salted butter 230g
• 1 ½ cups powdered sugar 170g
• 1 large egg
• 2 teaspoons vanilla extract or vanilla bean paste 10G
• 2 3/4-3 cups all-purpose flour 413-447g
• 2 teaspoons baking powder 8.5g
• 1 teaspoon salt *if you prefer sweeter sugar cookies you do not need to add additional salt if using salted butter 5.69g
• 1 tablespoon red gel food coloring
• 1-2 teaspoons peppermint extract I used 1 1/2 teaspoons
• 1 egg white + 1 tablespoon water for egg wash
• 1/4 cup coarse clear sprinkles

Instructions

• In the large bowl with a mixer, cream together butter and powdered sugar, and mix until the butter is light in color and well blended.
• Mix in the egg and vanilla.
• Blend in 2 3/4 cups flour, baking powder, and salt. (only add the additional 1/4 cup flour if needed, the dough should be supple and soft not dry)
• Mix until the dough forms a ball, on medium speed.
• Divide the dough in TWO EQUAL portions.
• Mix 1 portion with red food coloring, use 1 teaspoon at a time, until desired color is achieved. Add 1 teaspoon peppermint extract, then add more if you give it a taste and want more. I added 1 1/2 teaspoons peppermint.
• Scoop or divide out 1 tablespoon of cookie dough from each color.
• Roll each color into a 5 inch “snake” shape.
• Place one color “snake” on top of each other and roll them together smoothly until they form 1 “snake”
• twist gently to swirl the colors together.
• Place on parchment lined baking sheet.
• Create the hook shape on one end.
• Preheat oven to 400° (you want the oven to be VERY hot when you go to place the cold cookie sheet in the oven)
• Once the tray is full, place in the fridge for 20 minutes. (I prepare all the trays, refrigerate all the trays at once, clean up, then bake the trays one at a time)
• Remove from fridge, mix the egg white and water, brush each cookie with the egg wash, and add the sprinkles.
• Bake for 7-10 minutes, the bottoms will be lightly golden, the tops should not brown.
• Remove from oven and allow the cookies to completely cool on the baking sheets.
• Baked cookies can remain on the counter overnight, or in a sealed container on the counter for a week, or freeze for 3 months.

The post Red and White Candy Cane Sugar Cookies first appeared on Created by Diane.

These Christmas Cowboy Cookies are an easy holiday cookie recipe made with oats, cranberries, coconut, pecans, and chocolate chips, then finished with a festive white chocolate drizzle.

These cookies look absolutely beautiful on a holiday cookie platter. They smell like Christmas while baking, taste incredible, and everyone will reach for them again and again. They are perfect for cookie exchanges, holiday parties, or gifting to friends and neighbors. Because this is the time of year to make extra and share!

OMG, this recipe is not only the perfect Christmas cookie, but one you will find yourself making all year long.

What goes into these cookies…

With easy swaps like dried cranberries or raisins, and coconut swapped for puffed rice cereal, you can customize them to what you love or what you have on hand. Every batch is full of flavor, chewiness, and that irresistible sweet and slightly savory combo.

To really deck these out for the holidays, drizzle them with melted white chocolate and top with extra dried cranberries, fresh rosemary, and even a tiny pinch of coarse salt. That sweet and salty vibe takes them over the top.

One of the best parts about cowboy cookies is that they are hearty and full of flavor. Add in your favorite, and leave out something if you prefer.

What makes these really Christmasy is the cranberries and rosemary, it’s one of my favorite flavor combinations.

Find more of my fun cranberry and/or rosemary treats:

• Rosemary Cranberry Toffee
• Lemon Rosemary Shortbread Cookies
• Rosemary Candied Walnuts
• Chocolate and dried fruit (Mendiant)
• White Chocolate Covered Pretzels with Pistachios and Dried Cranberries
• Fig Jam Dip
• Cranberry Pistachio Cookies
• Cranberry Sauce Scones

There is something insanely addictive about these cookies. One whiff and you instantly get that warm, cozy feeling.

The combination of brown sugar and cinnamon is always a winner, and the add ins make every bite exciting. Pecans, coconut, dried cranberries, and oats all come together for total deliciousness.

Don’t overcrowd the baking sheets, these cookies are big and they need room to spread out and bake evenly.

Crowding the baking pans with too much cookie dough prevents each cookie from having space to bake well.

One an 11×18 baking sheet I fit 6 cookies.

Let’s talk toppings, if you press in some of the add-ins you’ll see them on top of the baked cookies.

I like adding extra dried cranberries, pecans, and rosemary, so you see all the yumminess of what’s inside at a quick glance!

Finishing touches are what everyone notices about these…

the white chocolate drizzle,

the fresh rosemary

It gives these cookies that festive Christmas look, simply and easily,

while the red cranberries tie it all together beautifully.

Drop cookies recipes like these are great to have handy when you need something quick, impressive, and crowd-pleasing on a moment’s notice.

Christmas Drop Cookies:

Drop cookies are great cookies to have in your back pocket to make on a moments notice!

Everyone needs some easy Christmas cookies, add some fun, colorful sugar or sprinkles, or plate them up on a festive plate or package.

• Glaze chocolate Gingerbread Drop Cookies
• Glazed Almond Cookies
• Butter Pecan Cookies
• Oatmeal Maple Bacon Cookies
• Rosemary Chocolate Chip Cookies
• Peppermint Brownie Cookies
• Snickerdoodle Cookie
• Peanut Butter Chocolate Chip Cookies

Why are these called Cowboy Cookies?

Cowboy cookies are known for being hearty, bakery-style cookies packed with oats, coconut, chocolate chips, and nuts. This Christmas version adds dried cranberries, cinnamon, and a white chocolate drizzle for a festive holiday twist.

These Christmas Cowboy Cookies store beautifully in an airtight container for several days, making them a great make-ahead cookie for holiday parties. They also freeze well, which makes them perfect for holiday baking prep.

Put these holiday show stoppers at the top of you must bake list!

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Christmas Cowboy Cookies

Sweet and savory in every bite these cranberry chocolate chip cookies iwht oatmeal and nuts with a bit of rosemary a hint of salt is undeniably fantastic

Course Cookies, Dessert

Cuisine American

Keyword chocolate, christmas cookies, cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 24 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 1/2 cups butter
• 1 1/2 cups granulated sugar
• 1 1/4 cups light brown sugar
• 1/2 teaspoon salt
• 2 large whole eggs
• 1 egg yolk, from 1 large egg
• 2 1/2 cups all purpose flour
• 1 tablespoon baking soda
• 1 tablespoon cornstarch
• 2 teaspoons cinnamon
• 3 cups old fashioned oats
• 2 cups chocolate chips (12 oz)
• 1 1/2 cups dried cranberries
• 1 cup sweetened coconut
• 1/2 cup pecans

optional items to add in, or on top of the cookies

• 1/2-1 cup white chocolate (for drizzle) Melt in microwave at 30-second intervals, stir well at each interval.
• 4-6 sprigs fresh rosemary, chopped Add in the cookie dough, or sprinkle on top of the cookies after they bake.
• 1/2-1 cup dried cranberries to place over the white chocolate drizzle
• pinch coarse salt

Instructions

• Preheat oven to 350°
• Line baking sheets with parchment paper.
• In the bowl of a mixer, beat the butter until smooth.
• Add in the granulated and brown sugar and salt, mix on medium to combine fully.
• Add in the whole egg and yolk, and blend the eggs into the mixture.
• Next, add in the flour, baking soda, cornstarch, cinnamon, oats, and mix to combine.
• Add in the chocolate chips, coconut, dried cranberries, pecans, and rosemary if adding it, then mix on a low speed to combine well.
• Drop by 3 tablespoons sized scoops onto the parchment paper.
• If you want items in the cookies on top of each cookie, save some or add additional ingredients to the tops before baking.
• Bake cookies for 15-18 minutes. The bottoms should be golden and firm, the tops will set up nicely as they cool.
• At this point, you can sprinkle the cookies with fresh rosemary or coarse salt. Allow the cookies to cool completely if you're adding some melted white chocolate drizzle. Drizzle them, then add some additional cranberries, rosemary, or salt.
• Allow the white chocolate to set up well for at least an hour, then you can stack or wrap the cookies.

The post How to Make the Best Cowboy Cookies for Christmas first appeared on Created by Diane.

These savory pumpkin recipes bring out the rich, earthy flavor of pumpkin in soups, pastas, side dishes, and more

Think pumpkin is just for pie?

These savory pumpkin recipes will change your mind with delicious soups, creamy pastas, and flavorful sides.

Pumpkin adds richness, depth, and a hint of earthiness that works beautifully in savory dishes.

From creamy soups and hearty pastas to spiced chili and flavorful dips, here are some delicious savory pumpkin recipes to try this season.

• Pumpkin Deviled Eggs– A festive twist on deviled eggs with creamy filling and pumpkin flair, perfect for parties.
• 2 Ingredient Pumpkin Pasta– Quick and cozy pasta made with just 2 ingredients, you won’t believe how simple this is.
• Pumpkin Alfredo Sauce– Rich, creamy Alfredo gets a seasonal upgrade with silky pumpkin purée.
• Garlic Pumpkin Mashed Potatoes– Buttery mashed potatoes blended with pumpkin and garlic for a flavorful side dish.
• Pumpkin Sausage Soup– Hearty, savory soup with pumpkin, sausage, and spices for a warming bowl of comfort. Give my Tomato Bisque a try, or how about some French Onion Soup!
• Pumpkin Vodka Sauce with Chicken Meatballs– Creamy vodka sauce infused with pumpkin and served with delicious chicken meatballs.
• Pumpkin Jalapeno Chili– Bold, mildly spicy chili, tender beans, and pumpkin’s earthiness.

I spotted these cute Pumpkin Covered Dishes and can’t stop thinking about them, so many things would look great in them! And this white pumpkin is calling to me!

• Roasted Pumpkin– Slice up that pumpkin and get roasting, it makes a great side dish!
• Pumpkin Mac and Cheese- coming soon
• Pumpkin Seeds– Crispy with this one trick
• Pumpkin Risotto with Bacon– a fun flavor for the risotto lover
• Pumpkin Sauce with Bacon– (black and orange spaghetti)

Pumpkin Cornbread Muffins– with Cinnamon Butter. Yes, please!

DON’T miss this fun post on Halloween Handouts and some Easy Halloween Costumes I’ve worn!

Who’s looking forward to the biggest meal of the year… If you’d like some help simplifying THANKSGIVING, take a look here.

Maybe you’re not ready for the big day, but can’t stop thinking about all the yummy flavors.

This “fake” Thanksgiving meal is a great weeknight alternative!

Or give these fabulous Hot Turkey Sandwiches a try.

And if you happen to be looking ahead to Christmas, this post might help you simply the most hectic time of year: Simplify Christmas!

And if you are looking forward to getting in the kitchen and baking Christmas cookies…

Look here for Christmas Cookie Recipes, and here for cookie baking tip!

The post Savory Pumpkin Recipes Cozy Fall Soups, Pastas, Sides, and More first appeared on Created by Diane.

I love snacks and the easier the better

when it comes to last minute… I think we all need something to count on. I have a list of my top 10 favorites to share with you. I hope you find a new favorite or two.

• Chocolate with Dried Fruit-chocolate and fruit a winning combination.
• Rosemary Candied Walnuts– these are great on a charcuterie board!
• Rosemary Cranberry Toffee– might just be my number 1 favorite candy to make
• Peanut Brittle– I love peanut brittle, make it with cashews for extra fun!
• Chocolate Funnel Cake– bring on the chocolate!
• Rosette Cookies– always a favorite and fun to make too.
• Whisky Fudge– OMG give me all the bourbon fudge!
• Puppy Chow– perfect for peanut butter lovers.
• Chocolate Covered Bacon hello bacon!
• Cannoli Cones these are so fun, take minutes to whip up.

I have a little time tomorrow and think I’ll be making some Rosette Cookies and Whiskey Fudge. If there is still time more Rosemary Cranberry Toffee – this has become my all time favorite!

I cannot seem to help myself, so here are a few more:

Salty Sweets are a true favorite of mine be sure to check these out…

• Christmas Crack– chocolate pretzel toffee
• White Chocolate Covered Pretzels with Pistachios and Dried Cranberries
• Rudolph-O’s– pretzel circles, make to look like reindeer
  *And a chocolate cannoli quick dessert:
• Chocolate Cannoli Cones

And if you are looking for some Christmas Cookies I have some old favorites and a few new recipes to try!

• Teddy Bear Chocolate Butter Cookies absolutely adorable, don’t you agree.
• Orange Cardamom Cookies– bright citrusy flavor with an orange glaze.
• Rosemary Chocolate Chip Cookies– and I’ve made two batches of these and need to make one more and hide them for myself
• Chocolate Gingerbread Cut Out Cookies– I just LOVE the drizzle of green icing!
• Cranberry Pistachio Cookies– 3 ways to bake them.
• Chocolate Gingerbread Cookies– crispy and chewy a dynamic duo.

The post Easy No Bake Desserts first appeared on Created by Diane.

The French call it Mendiant, which means scraps of chocolate with dried fruit and nuts, and it’s typically served around Christmas.

I am a huge dark chocolate fan and love Ghirardellis’s 60% cacao bittersweet chocolate, but use your favorite chocolate.

Other items to add are nuts and seeds, add some large Maldone sea salt flakes, which will give it a great contrast in flavor. I made a few varieties and the two I really liked are in this post.

Add fresh herbs like rosemary or other flavors. I’ve had spicy chocolate so add in some dried peppers, or add some pepper flavored spices, test 1 to be sure you like the flavor before adding spice to the whole batch,

Choose your favorite dried fruit, any combination will work well. The bright colors make it look like shiny jewels, they are tender to bite into and the chocolate will snap just a bit to give these a great texture.

Prep all the dried fruit by slicing it into bite-sized pieces so you will be able to fit the items you want on the size “disks” you’ll be making.

If you’re cutting sticky fruits like pineapple and mango, dust the fruit or your knife with powdered sugar so they will separate easily once cut.

Some favorite items to use:

• Banana chips
• dried pineapple
• dried mango
• dried pineapple
• dried apricots
• dried cranberries
• dried or dehydrated apples
• pepitas (roasted pumpkin seeds)
• add nuts like slivered almonds, cashews, walnuts, pecans, or peanuts.

There are lots of dehydrated fruits available like strawberries, raspberries which have pretty bright colors.

I have used dried blueberries as well with good results.

You can make chocolate bark by pouring the chocolate onto a rolled edge sheet pan, placing the fruit on top, and then allowing it to cool completely at room temperature. Then cut the chocolate into squares or triangles.

WHEN MELTED CHOCOLATE:

Tempering the chocolate is bringing it to the proper temperature so the chocolate will dry firm and not melt in your hand easily or dry and be soft and bendable.

It should be well melted, hot, and easy to stir and drizzle off a spoon easily.

Popular ways to heat chocolate and in a double boiler, in the microwave, or in a food processor I have used all three methods with great success.

Using a Microwave – At 20-30 second intervals mixing in between to ensure the chocolate melts evenly

Using a Double Boiler – with a stainless or glass bowl over a pot of simmering water (that does not touch the pot) melt the chocolate while stirring it in the bowl as the hot water heats from the chocolate from underneath the bowl. In a food process the heat that is created while mixing the chocolate will melt it, and the food processor will run for many minutes. I most often use the microwave when doing a small batch, I use a double boiled when I’m making more and find it easiest to heat a little more if needed since the water stays hot while I work.

Check out my post on Chocolate Covered Fruit HERE.

For added deliciousness: you can make a batch of toffee and pour the toffee onto the bottom of a rolled edge baking sheet, then add chocolate, then fruit for a delicious fruit topped toffee with chocolate.

Making toffee is just one more additional step by boiling butter and sugar… YUM! Check out my post on TOFFEE here.

These rosemary and cranberry disks are a simplified version of the toffee I made last year that I find irresistible…

My favorite toffee recipe is this Rosemary Cranberry Toffee, it’s salted, and sweet, and the fresh rosemary tastes fantastic with the dark chocolate and buttery toffee.

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Chocolate and Dried Fruit

quick easy candy making with chocolate and dried fruit

Course Desssert

Cuisine American, French

Keyword candy, chocolate, christmas cookies, fruit

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup chocolate I prefer 60% cacao bittersweet chocolate (use your favorite chocolate)
• 1/2 cup dried fruit (any variety) sliced into bite sized pieces, use banana chips, dried pineapple, dried apricots, dried mango, dried apples, dried cranberries, or dehydrated fruit.

Instructions

• Use a baking sheet to place the melted chocolate so they dry and harden with a smooth bottom and you can easily move the candy.
• Prep all the dried fruit so it's ready to put into place as soon as you're chocolate is melted.
• Heat the chocolate in the microwave at 30 second increments until fully melted, stirring at each interval. Add a teaspoon of coconut oil to thin it if needed. Alternatively, you can use a double boiler, don't allow the boiling water to touch the bottom of the pot or it may scorch the chocolate and overheat it. Dark chocolate should be melted to about 115° milk or white chocolate to about 105° check post for more into.
• Drop dollops of melted chocolate onto the baking sheet.
• Top each dollop with dried fruit.
• Allow chocolate to cool at room temperarues.
• There are many options given in the post, how to turn this into bark, trays of toffee as well and other dried fruit options.

The post Chocolate and Dried Fruit first appeared on Created by Diane.

I wanted a cookie with a bright flavor and when I make Chai Cookies they have cardamom in them and was going to use lemon for these, but I decided on orange and…

Oh, my goodness! I’m glad that flavor combo worked out as delicious as it did.

These cookies have lots of orange zest and the warm cozy flavors of vanilla, nutmeg, and cardamom.

This year I wanted to simplify some of my Christma cookie baking and decided to drizzle glaze icing over most of my cookies and I’m so glad I did, it saved me a ton of time and to be honest no one seemed to miss the precise icing, so keep it simple is my new favorite cookie icing. My old favorite method was dipping cookies into glaze icing, no need for a piping bag for either method.

Check out my Simplifying Christmas post for more tips on how to enjoy by doing less!

Even the mixer is looking all pretty with the orange zest, cardamom, and fresh grated nutmeg.

It’s been said oranges were a popular item to receive in your stocking. As fresh fruit was such a treat, just as now… years later candy would be a welcome gift in a stocking now.

Orange Glaze icing:

Mix 2 cups powdered sugar and 2 tablespoons of fresh orange juice. Top with fresh orange zest. Add more orange juice or powdered sugar to achieve the thickness/thinness of the frosting desired.

Another great option to cut out cookies for this recipe is to use a 2 tablespoon cookie scoop, they bake up nice and plump, without any spread, and are fun to sink your teeth into, tender and delicious.

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Orange Cardamom Cookies

orange and cardamon flavor these sugar cookies with a warm cozy taste everyon will enjoy.

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, glaze icing, orange

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 36 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter, salted which is 2 sticks
• 3/4 cup granulated sugar
• 1 large egg
• 2 1/4 cups all purpose flour
• 1 teaspoon orange zest, chopped from 1 softball size navel orange
• 1 1/2 teaspoons cardamom
• 1 teaspoon fresh grated nutmeg this really gives the cookie a great flavor, I love fresh nutmet. Use dry if you cannot locate fresh nutmeg
• 1 teaspoon vanilla extract or vanilla bean paste
• 1/4 teaspoon salt I love salty sweets and yes use salted butter and a pinch more salt, omit the additional pinch if you prefer.
• 2 cups powdered sugar
• 2 tablespoons fresh orange juice

Instructions

• Preheat oven to 375°
• In the bowl of a mixer beat butter with sugar until fluffy 1-2 minutes.
• Add in the egg and mix on medium-low to combine
• Next, add in the flour, orange zest, cardamon, nutmeg, and vanilla
• Scrape down the sides and be sure all ingredients are well-mixed.
• Roll out cookie dough with a little flour or between parchment paper, waxed paper, or plastic wrap.
• Cut into the desired shape with cookie cutters or use a knife and make squares or triangles. Alternatively, I 've used a 2 tablespoon scoop and the cookies bake into rounded mounds (they do not spread out) which I liked, biting into a thick cookie is fun.
• Bake cookies on parchment lined baking sheets for 8-9 minutes for cut out cookies, and 14-15 minutes for drop cookies until bottoms are golden in color and edges are firm.
• Allow the cookies to cool completely.
• Prepare the glaze icing by mixing the powdered sugar with orange juice until smooth, and adjust the proportions to get the consistency you want. Drizzle over cooled cookies and let the icing dry completely before moving or stacking cookies.

The post Orange Cardamom Cookies first appeared on Created by Diane.

Oh… the beauty of jewel tones, bright red dried cranberries and pretty green pistachios are the heroes of this recipe.

No Christmas cookie platter should be without some red and green!

This recipe can be made into balls, use a tablespoon size scoop to keep them all the same size. or roll and cut out the dough with a knife into squares or traingles (cookie cutters won’t work great since they re so full of cranberries and pistachios) and you can prepare the dough, shape it into a log, wrap it in parchment or waxed paper and keep it in the fridge for 3 days or freeze (up to 3 months placed in a plastic zipper bag, then place in the fridge for 12 hours, then slice and bake.

Bake similar sized cookies together. If you make balls they will take longer to bake then thinner sliced or cut cookies.

These cookies are baked when they get a little golden on the edges or bottom and feel “light” when lifted not heavy, if they feel dense they will need another minute or two, and the moisture inside the cookie will be chewy. These cookies are not chewy inside, think similar to shortbread, buttery, tender, with a mild crubleflavorful,

How does the powdered sugar stick to the cookies?

The warmth of the cookie allows the powdered sugar to cling on, I prefer them rolled in powdered sugar twice.

Coating the cookies in powdered sugar is best done when the cookies are warm, as the powdered sugar will stick well. If the cookies cool off too much, place them in the microwave for 30 seconds to just warm them up, and then roll them in powdered sugar. Don’t forget giving the cookies 2 coats will make them white and well coated with powdered sugar.

You can coat any of the shapes of these cookies in powdered sugar.

What other flavor options can be added to these cookies?

Add in 1/2 teaspoon almond extract or orange extract, lemon or orange zest will give these cookies a bright citrusy flavor.

Tip for chopping dried cranberries:

Chop the dried creanberres so they are in small pieces, a similar size as you are chopping the pistachios, use a tablespoon or two of powdered sugar so the stickiness of the dried cranberries won’t stick to the knife or themselves and will help them be evenly distributed in the cookies.

Can this recipe be make without the egg?

This recipe can be made more as a shortbread style: eliminating the egg and baking powder. Use 1/2 cup powdered sugar instead of brown sugar. And use only 2 cups of flour. If the dough doesn’t come together easily add a tablespoon of heavy cream.

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Cranberry Pistachio Cookies

Deliciously crunchy sugar cookie with dried cranberries and pistachios. 3 baking options roll into balls, cut out, or rolled into a log, refrigerated and sliced.

Course Dessert

Cuisine American

Keyword christmas cookies, cookies, cranberries, nuts

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 5 dozen

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter, room temperature
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup dried cranberries, chopped (use a tablespoon of powdered sugar coating the cranberris so the knife doesn't stick to them) they should be plump and moist, the color should be a pretty red (if they are orange-ish and dry, they won't taste as good)
• 1 cup shelled pistachios, chopped they should be a pretty green color
• 1 cup powdered sugar (for rolling cookies into after baking) more powdered sugar can be used to chop the dried cranberries so the knife won't stick to them.

Instructions

• Preheat oven to 350°.
• In the bowl of a mixer beat butter with sugar and mix until fluffy 1-2 minutes.
• Add in the egg and vanilla mix on medium-low to low to combine.
• Pour in the flour, baking powder, and salt and mix until the dough is mixed until the flour is absorbed.
• Add in the cranberries and chopped pistachios and mix on medium until well blended.
• Pour dough onto work surface and roll into a ball until the dough is smooth and not crumbly. Make one big ball or 2 smaller balls if it's easier to handle.
• I offer 3 ways to bake these cookies
• Roll them into 1 tablespoon sized balls.

  Roll out 1/4" thick and cut with a knife into squares or triangles.

  Roll into parchment paper or waxed paper and shape into a log, refrigerate at least 1 hour and slice and bake.
• Bake at 350° for 7-8 minutes lightly golden on the edges and bottoms, the balls take 9-10 minutes and should feel "light" not heavy when they are fully baked".
• Roll the balls into powdered sugar warm so the sugar sticks. Then roll again once cooled for better coverage.

The post Cranberry Pistachio Cookies first appeared on Created by Diane.

Chocolate and gingerbread make a delicious combination, it’s the warmth of Christmas in every bite. It’s cookie season after all and there is no better time to try this cookie.

Now onto the glaze: I first made them with a bourbon glaze and WOW the flavor was wonderful. If you’re not a bourbon fan, vanilla glaze, maple glaze or add a touch of cinnamon are all delicious options.

Drop cookies are always a great cookie to add to a Christmas cookie box or tray, these would be fabulous for a cookie exchange.

The texture of these cookies is just PERFECT. Both crispy on the outside, and chewy on the inside, they have a rich almost fudgy warmth inside, and the crackle on top is perfect for creating nooks and crannies to hold that glaze icing on top!

There are so many reasons I love this recipe:

• The cookie dough comes together quickly and easily.
• The dough does not need refrigeration (as long as your butter is at room temperature- cool to touch about 65°)
• The flavors scream Christmas, but they are delicious any time of year. Gab a glass of milk, coffee, or tea, and enjoy.
• These cookies pack well, ship well, and freeze well. Remove any air after putting the cookies in a zipper freezer bag (use a straw- suck out the air).

Can I add different flavors to this cookie?

Yes, use 1/2 teaspoon maple extract instead of vanilla extract or use both :).

Add fresh grated nutmeg for a warm flavor… 1/2- 1 teaspoon.

Want to brighten up the flavor, add 1 teaspoon orange zest.

I had a hard time saving some of these to share… every time I walked by them on the bakign sheets inthe kitchen. I grabbed one. a short walk around the kitchen and I’d grab another. It’s a good thing I had to leave the house at some point or they’d all be gone!

If you’re a glazed cookie fan, give some of these a try:

• Lemon Glazed Cake Cookies
• Glazed Poppy Butter Cookies
• Glaze Icing on Sugar Cookies
• Glazed Almond Cookies
• Shortbread Balls
• Chai Sugar Cookie

And I also have a Chocolate Gingerbread Cut Out Cookie

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Glazed Chocolate Gingerbread Drop Cookies

Crispy and chewy chocolate gingerbread cookies with a glaze icing

Course Dessert

Cuisine American

Keyword christmas cookies, cookies

Servings 36 cookies

Author Diane Schmidt – createdbydiane.com

Ingredients

• 1 cup butter, room temperature
• 1 1/2 cups brown sugar
• 2 large eggs
• 3/4 cup unsweetened cocoa I used Hershey's unsweetened cocoa
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground clove

Glaze Icing- Whisk ingredients until smooth and adjust thinness with a drop or two of water if needed

• 2 cups powdered sugar
• 3-4 tablespoons water or bourbon
• 1/2 teaspoon vanilla extract or 1/4 teaspoon maple extract if desired.

Instructions

• Preheat teh oven to 350°
• In the bowl of a mixer, beat butter with brown sugar until fluffy 1-2 minutes on medium-high speed.
• Add one egg at a time, mix on medium-low speed until each is combined.
• Add molasses, vanilla and mix until just combined.
• Place the flour, salt, baking soda, cinnamon, ginger, and clove in a medium bowl and whisk the dry ingredients together, pour that into the mixer and mix on medium speed until well combined.
• Use a 2 tablespoon scoop, portion out the cookie dough onto parchment lined baking sheets leaving 2 inches in between each portion of cookie dough.
• Bake each baking sheet for 10-11 minutes. Don't overcrowd the oven, bake one tray of cookies at a time.

The post Glazed Chocolate Gingerbread Drop Cookies first appeared on Created by Diane.