Cranberry Spice French Macarons

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These cranberry spice French macarons are a perfect cookie to add to your holiday baking list. The cookie shell is spiced with cinnamon, and it's not a lot of cinnamon. It's just the right amount to give you a little flavor to the cookie. Then you have the tart cranberry compote that goes right in the center of these cookie sandwiches that's surrounded by a simple sweet buttercream that helps balance out the flavors. 

Change it up!

You don't have to make these specifically a cranberry spice French macaron. You can replace the cinnamon in the cookie with a different spice, like cardamom or nutmeg. I still highly recommend keeping the cranberry filling but you can always do blueberries or strawberries. Really any type of fruit if you want. Or you can completely skip the fruit and just do a simple buttercream in the center with the spiced cookie.

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it's such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn't move around but it also makes it easier to remove the cookies too.

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cranberry spice french macarons

these french macarons have a spice cookie shell thats filled with a simple buttercream and a cranberry compote in the middle

french macarons

• 3/4 cup almond flour
• 1 1/2 cup powdered sugar
• pinch salt
• 1/2 tsp cinnamon
• 3 fresh egg whites
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp red food coloring (optional)
• sprinkles (optional)

filling

• 1 cup frozen cranberries
• 1/4 cup granulated sugar
• 1 tsp cornstarch
• juice of 1 lime

buttercream

• 1 stick salted butter (room temp)
• 2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1-2 tbsp water

french macarons

1. preheat the oven to 300 degrees F. whip the egg whites until foamy and gradually add in the granulated sugar. whip until stiff peaks form then add in the vanilla and food coloring. in a large bowl, sift together the almond flour, salt, and powdered sugar. gradually fold the egg whites into the dry ingredients. put the batter into a piping bag and pipe onto a sheet pan that is lined with a silpat (parchment works fine). add sprinkles if desired and then let the macarons sit to dry, about 30 minutes, or until it doesn't stick to your finger. you can test by lightly patting the tops, if it sticks then let it sit a little longer. once dry, bake for 16-20 minutes or until the bottoms of the macarons don't stick and come off the silpat clean.

filling

1. whisk the sugar and cornstarch together and then place into a small pot with the cranberries and lime juice. place over medium-low heat until the cranberries start to disintegrate and thickens, mixing every few minutes, for about 10 minutes. let cool.

buttercream

1. place all of the ingredients into a bowl of an electric mixer fitted with a whisk attachment and whip until light and fluffy, about 2 minutes.

assembly

1. pipe along the edge of one cookie and then fill in the center with a little of the cranberry filling. sandwich with another cookies and if desired roll the sides in sprinkles.

Caramel Meringue Cookies

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These caramel meringue cookies are so easy to make and are incredibly delicious. They are as light as air, literally melt in your mouth and then you get a gooey chewiness from the caramel that surprises you in the center. Add a drizzle of dark chocolate on top and a sprinkle of sea salt and you have yourself an addicting treat.

Simply whip the meringue, pipe a small blob on the sheet pan, add a caramel candy, and then add more meringue on top. Make sure that the caramel is completely covered to prevent any leakage. I did this by using a small off-set spatula and then made a fun swirl on top of each cookie. feeling a little adventurous? Add a little food coloring to the meringue when you add the vanilla and salt and make a fun colored cookie.

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Products I recommend

I personally use and recommend this tool for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it's such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn't move around but it also makes it easier to remove the cookies too.

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caramel meringue cookies

melt in your mouth meringue cookies that are stuffed with caramel

• 3 egg whites
• pinch cream of tartar
• 1 cup brown sugar
• 1 tsp vanilla extract
• pinch salt
• 24 caramel candies

1. preheat the oven to 200 degrees F and line a sheet pan with parchment paper. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the brown sugar and whip until stiff peaks form and the meringue is nice and glossy. add in the salt, vanilla and food coloring if desired. place the meringue into a piping bag (you can even use a fun tip) and pipe a small blob on the parchment. place the caramel candies on top of each blob and then pipe more on top to encase the caramel. don't let the caramel show or else it will leak while baking. bake for 2 hours and let cool.

Lime Orange Blossom French Macarons

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I absolutely love french macarons. Especially these lime orange blossom French macarons. It's such a lovely little sandwich cookie that is so delectable and delicious to eat. Making them isn't so easy though. They come with so many challenges that makes you wonder if it's worth the effort in making them. Well, it is worth it if the results come out great! Some problems that you can have though include:

• Humidity
• Egg whites not whipping
• Dirty bowl and utensils
• A skin doesn't form when drying
• A foot doesn't grow
• The tops crack

The list really goes on and on; but to me it's worth it. Here's a small tip: Always use fresh egg whites! Always!! You have no idea how many times I had to throw away egg whites that just wouldn't whip because it came from a carton. Sometimes it works out and sometimes it doesn't, but using fresh egg whites will most likely guarantee a good result. Especially if you want to make these lime orange blossom french macarons. Which is something you definitely should be doing.

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Products I recommend

Now these french macarons are just so light in flavor and orange blossom tastes so fresh and amazing. If you haven't tried it before I highly suggest you do!

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lime orange blossom french macarons

these french macarons are refreshing with the light taste of orange blossom and a little tang from lime.

cookies

• 3/4 cup almond flour
• 1 1/2 cup powdered sugar
• 3 fresh egg whites
• 1/3 cup granulated sugar
• pinch cream of tartar
• 1/2 tsp lime zest
• 1 tsp lime juice
• food coloring (optional)
• sprinkles (optional)

buttercream

• 1 stick salted butter
• 2 cup powdered sugar
• 1/2 tsp orange blossom extract
• 1/4 tsp vanilla extract
• 1/2 tsp orange zest
• 1-2 tbsp water

cookies

1. preheat the oven to 300 degrees F. whip the egg whites and cream of tartar until foamy and gradually add in the granulated sugar. whip until stiff peaks form then add in the lime zest, juice, and food coloring. in a large bowl, sift together the almond flour and powdered sugar. gradually fold the egg whites into the dry ingredients. put the batter into a piping bag and pipe onto a sheet pan that is lined with a silpat (parchment works fine). bang the pan really good on the counter to release any air bubbles and then let the macarons sit to dry, about 30 minutes, or until it doesn't stick to your finger. add sprinkles before drying. you can test by lightly patting the tops, if it sticks then let it sit a little longer. once dry, bake for 16-20 minutes or until the bottoms of the macarons don't stick and come off the silpat clean.

buttercream

1. place all of the ingredients into a bowl of an electric mixer fitted with a whisk attachment and whip until light and fluffy, about 2 minutes.

Brown Butter Chocolate Chip Cookies

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I love cookies! They are so easy and simple to make and everyone loves to eat them. Especially these brown butter chocolate chip cookies.

I wanted to have some cookies to munch on the other day, some good old chocolate chip cookies. But I wanted it to be a little different than the typical cookie you normally see. So I made the butter into browned  butter to add in a little extra flavor to these brown butter chocolate chip cookies. And now they are my new favorite. They are so crispy and delicious and I don't think I could go back to any other chocolate chip cookie.

Change it up!

Have some fun with these cookies. Brown butter goes well with all kinds of flavor profiles. Instead of chocolate chips, you can use butterscotch chips. Or you can get really creative and add in toffee pieces and some pecans, with a little bit of cinnamon to make a fun spiced cookie.

Now these cookies are also on the crisp side. If you want them to be a little less crisp, then take out 1/2 a cup of sugar. Don't take out all of the sugar, just a little to get a more tender, softer cookie. 

Products I recommend.

Above are some products that I personally use and recommend for this recipe and to have for everyday use. One of my favorite things that I have many of are the BlueQ oven mitts. They aren't just really funny and a great statement piece for your kitchen, but they are great quality too! 

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brown butter chocolate chip cookies

these crispy chocolate chip cookies are made with brown butter for extra nutty flavor

• 3 sticks of butter (browned)
• 1 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 cups all-purpose flour
• 1 bag chocolate chips

1. place the butter into a small saucepan and place over medium-high heat. let the butter simmer until it starts to turn a dark brown and has a nutty aroma to it. transfer to a bowl and let cool until solid, but at room temp before using.
2. preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the brown butter and the sugar into a bowl of an electric mixer fitted with a paddle attachment, and cream until light and fluffy, about 3 minutes. scrape the sides of the bowl and add in the vanilla and eggs and mix until incorporated. place the flour, salt, and baking soda in another bowl and whisk together. gradually add the flour mixture to the butter mixture. add in the chocolate chips. scoop the cookies out on the sheet pan and bake for 8-10 minutes or until the edges are golden brown.

White Chocolate Cut Out Cookies

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Somehow I seem to just find an idea pop right into my head at a random time. That's what happened with these white chocolate cut out cookies. I had gotten the idea to do something with unicorns from this cute print I found. These adorable unicorn designs on Pinterest by Heather Ross. Super cute right?

Usually I come up with the design before the flavor of one of my creations. It can be a little hard coming up with a flavor profile, so sometimes I take inspiration from the design itself. Colors or the character that is in the design can bring a lot of inspiration. When I think of unicorns, I think of sugar and sparkles. What's more sweet than white chocolate?

Cookie process

Making a cut out cookie with white chocolate was interesting. I wanted it to taste just like white chocolate but I also didn't want them to turn into a hard rock. The recipe did turn out just right and tasty, although the end result is a little crinkly so it resembles more of a classic sugar cookie. I think that with these cookies you could easily just do a drop cookie right when the batter is made; even roll the cookie in some sugar too. If you want to make them into shapes, just wrap the dough and chill it for about an hour in the fridge before rolling.

Make it fun!

I decorated these cookies with a simple buttercream (salt added to cut the sweetness) and topped it with a thin piece of fondant. If you like the idea of decorating them the same way but hate fondant, i'd suggest trying modeling chocolate instead. You can either buy modeling chocolate or use candy melts and make your own. It's super easy to find a recipe for it too!

To decorate the cookies I used my projector to paint the unicorns on them. They turned out scrumptiously cute and taste like sugar cookies to me but with a hint of white chocolate. Soft on the inside and the edges have a slight crunch to it from the white chocolate getting caramelized in the oven.

Products I recommend.

Above are some products that I personally use and recommend for this recipe and to have for everyday use. My absolute favorite is the BlueQ oven mitts. I have a collection of them and I love them! They are great quality and it’s nice to have a kitchen item with a sense of humor.

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white chocolate cookies

these white chocolate cookies are sweet and delicious and what's more fun than cutting your cookies out into cute shapes?

• 2 sticks softened butter
• 12 oz white chocolate (melted)
• 2/3 cup granulated sugar
• 3 eggs
• 3/4 tsp vanilla extract
• 1 tsp salt
• 1 1/2 tsp baking powder
• 3 1/2 cup all-purpose flour

1. melt the white chocolate in the microwave for 15 second bursts, stirring each time in between. in the bowl of an electric mixer fitted with a paddle attachment, cream the butter, white chocolate, and sugar until smooth. scrape the sides of the bowl. add in the eggs and vanilla extract and mix until incorporated. add in the salt, baking powder, and the flour gradually until fully mixed. divide the dough in half and wrap in cling wrap. chill for at least an hour.
2. preheat the oven to 350 degrees F. dust your counter and rolling pin with flour or powdered sugar. roll the dough to 1/4 inch thick and use cookie cutters to cut out shapes. place onto a sheet pan lined with parchment paper and bake for 8-10 minutes or until the edges are golden brown. let cool.
3. you can eat as is or decorate with some simple buttercream!

Pumpkin Spice Cut Out Cookies

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October is my favorite month of the year, partly because of all the scary movies that are on. I love a good horror movie, from the classics to the supernatural and all of the slasher gore. It's especially fun when you go on Netflix to see what kind of scary movies that you've never even heard of is available to watch.

Pumpkin spice is also a fall thing. You always start to hear about pumpkin spice lattes and other weird pumpkin flavored thing. So I figured I'd try making some fun cutout cookies in the pumpkin spice fashion. These cookies feature pumpkin puree and the various amount of spices like cinnamon and cloves. Now I love a pumpkin and chocolate combination as well, so I did a chocolate royal icing to go with these.

Change it up!

These pumpkin spice cookies are soft and chewy and perfect for decorating with royal icing. But if you aren't into the whole royal icing game, than I'd try just going all Lofthouse sugar cookie on these guys. Make them round and thick and add either some cream cheese buttercream or even better, chocolate ganache on top with lots of sprinkles! 

Learn everything there is to know about edible printing!

now i found these sweet images on Pinterest called cereal killers. so essentially they are cereal boxes with funny puns on all of the horror movies and even cereal box characters.  i thought that these were super hilarious and just had to add them to my list of projects for this halloween season.

want to learn how to get images onto cookies and even cakes and chocolates? then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! you won't regret it! not too sure if you want to buy something so pricey if you aren't sure you'd like it? then you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase. you can even buy these specific cereal killer images too!

Products I recommend

Above are some products that I personally use and recommend for this recipe and to have for everyday use. One main thing that you will need in this recipe is the meringue powder for the buttercream. Meringue powder helps make the buttercream form a crust so that it won't make a mess and smudge everywhere. If you prefer to not use meringue powder, than I suggest making a crusting buttercream or a royal icing.

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pumpkin spice cookies

these pumpkin spice cut out cookies are perfect for fall! full of flavor and lots of spices, just add some buttercream or royal icing and you have a delicious treat.

• 1 stick butter
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup pumpkin puree
• 3/4 tsp vanilla
• 4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 cup milk + 1 tbsp vinegar

1. Combine the milk and vinegar and let sit 5 minutes until the milk has curdled. In the bowl of an electric mixer cream together the butter and sugars, making sure to scrape the sides of the bowl along the way. Gradually add in the eggs and mix to combine. Add in the vanilla and pumpkin puree. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger and mix together. Gradually add the dry ingredients to the pumpkin mixture. Slowly add in the milk/vinegar until the dough comes together. Wrap the dough in plastic wrap and put in the refrigerator for at least an hour.
2. Preheat the oven to 350*F and line a sheet pan with parchment paper. Dust the work surface with flour and the rolling pin and start rolling the dough until about 1/4 inch thick. Cut out the shapes desired and place on the lined sheet pan. If the dough that has been cut out has become too warm, place in the fridge for at least 15 minutes. Bake for about 10-12 minutes, remove from the oven and let cool. Decorate as desired.

Peanut Butter Cut Out Cookies

These peanut butter cookies can be cut out into the cutest shapes! They are even better when drizzled with dark chocolate and a sprinkling of sea salt on top.

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These peanut butter cookies are for peanut butter lovers, because who doesn't love peanut butter?! Well, maybe some people. I guess there is the people who live for Nutella or even almond butter, but I honestly don't get why. Or the people over in Europe. Could never really understand why Europeans don't like peanut butter. Anyone care to elaborate?

Europe vs peanut butter??

A long time ago, well more like 6 years ago, I was an exchange student and lived with the nicest family in England for 4 months. One thing I learned is that peanut butter isn't a very popular thing and I have no clue why that is. If you wanted it, you'd have to buy it in the smallest jars of it because you can't exactly find it. Now I go through a jar of peanut butter like no one's business, and that's me being serious, because I will eat it by the spoon.

I literally took the two biggest containers of peanut butter to England with me and both jars were gone within a month. And I'm not talking about the typical 16 oz jar you would normally buy for a family of four. I'm talking about the 64 oz jars. Two of them. Both gone in a month. Maybe I have a peanut butter problem. And maybe I should go to peanut butter anonymous? Is that a thing? Or it's because peanut butter is life and you need a daily dose of a good PB&J sandwich. I will say though is that my host mom was surprised that it was all gone that quickly, and I should be horrified with myself, but to be honest I was more upset that I had ran out.

Main ingredients & variations

I bought this rooster cookie cutter and I thought it was just perfect to go with these cookies. Just add in a little chocolate drizzle and a dash of sea salt and you have a cute, delicious cookie. And who doesn't like to have a little chocolate with their peanut butter?

• Peanut butter- this is clearly a must have for these cookies. I used creamy peanut butter so I can't say what it would be like to use crunchy. Maybe it would add in a great crunch, or maybe it will make it difficult to roll the dough out. But you can always experiment with this.
• Dark chocolate- I used dark chocolate to drizzle on top of these cookies. It's pretty easy too, just put some chocolate into a piping bag and microwave it until melted. Then drizzle all over these cookies. You can use milk chocolate or even white chocolate though if that's what you prefer. White chocolate would be bomb on these!
• Sea salt- I use a high quality sea salt when I sprinkle it on top of desserts. It adds to the pretty factor but also has a better taste. This is completely optional but highly recommended for that extra pop of flavor.

Tools I used to make these cookies

You don't have to use the exact cookie cutter or rolling pin to make these cookies. Use whatever you have on hand! Make them into little circles or even use a knife and freehand it.

• Rooster cookie cutter- The cute little cookie cutter I used to make these cookies. Aren't they just adorable? You can get them via the link below on Amazon or if you can't find it via the link I would check eBay.
• Marble rolling pin- I used my favorite marble rolling pin to roll out the cookie dough and just because I use it for everything. Pie crusts, fondant, and especially cookie dough.

Other fun recipes for you to try!

Banana chocolate cupcakes

Cookie butter cake

Chunky monkey blondies

peanut butter cookies

these peanut butter cookies are fun to cut into shapes and even better when you drizzle some chocolate and sea salt on top

• 2 sticks unsalted butter
• 1/2 granulated sugar
• 3/4 cup brown sugar
• 3/4 cup creamy peanut butter
• 3 eggs
• 1 1/2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

1. preheat the oven to 350 degrees F.
2. in a bowl, combine all of the dry ingredients. in another bowl, combine the butter, peanut butter, and both sugars and cream together until smooth, about 1 minute.
3. scrape down the sides of the bowl then add in the eggs and vanilla. mix until incorporated, about 1 minute.
4. scrape down the sides of the bowl again and then gradually add in the dry ingredients.
5. separate the dough in half and then wrap the halves into cling wrap. place the dough into the fridge for about 30 minutes.
6. once chill, roll the dough out to 1/4 inch thickness. place the cookies onto a sheet pan lined with parchment paper. bake for 8-10 minutes. let cool.
7. add a chocolate drizzle by melting some chocolate chips and using a fork to drizzle it on the cookies. then sprinkle some sea salt on top before the chocolate sets.

Buttermilk Cut Out Cookies

These buttermilk cut out cookies are soft and cake like; perfect with a dollop of buttercream and sprinkles. The homemade version of the grocery store frosted sugar cookie but on a higher level.

These buttermilk cookies from Taste of Home are my favorite go to cut out cookie recipe. They remind me of those cookies you buy at the grocery store. You know, those sugar cookies with the pink frosting and the sprinkles? Except this recipe is way better! I use this recipe whenever I get a request for sugar cookies because they are soft, chewy and just perfect.

Growing up as a kid Harry Potter was one of my all time favorite things. I read all the books at least twice, some more than that, and I own all of the movies, the first one so old that it's on VHS. My cousins, sister, and I grew up loving this series and when I found these cute images created by Casey Robin, I knew that they would make the most adorable cookies!

The recipe & ingredients

To make these cookies you need a lot of buttermilk. The buttermilk gives these cookies the soft cake like texture that these cookies are known for. Don’t substitute it for regular milk or dairy free milk because the odds will not be in your favor. Stick to the tried and true recipe given and you will fall in love with these cookies just as much as I have.

Decorating

Now I'm not the best at being able to do anything artistic, and the people out there that can paint and draw, you are the luckiest people and I wish I could have talent like that. In all honesty I have a secret weapon when it comes to painting images onto my baked goods, and for now I'm not willing to share quite yet on what the secret weapon is. I'll share it eventually but for now you'll just have to wonder and guess on what it could be.

Other recipes you may like

Lemon poppy seed cookies

Chocolate sandwich cookies

Cowboy cookies

buttermilk cookies

soft and cake like cookies that are perfect topped with a simple buttercream and lots of sprinkles

• 2 sticks butter (room temp)
• 2 cups sugar
• 3 eggs
• 1 tsp vanilla
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk

1. Cream the butter and the sugar in a mixer for about 3 minutes and then scrape down the bowl. Gradually add the eggs and the vanilla. Combine the dry ingredients and sift into a separate bowl. Alternate between the dry and the buttermilk into the mixer, beginning and ending with the dry. When fully mixed, cover and refrigerate for an hour. Set the oven to 350*F. Roll out the dough to about 1/4 inch thickness and cut-out in desired shapes. Bake for about 8-10 minutes or until the edges are golden brown.  Let the cookies cool and decorate anyway you desire.

frosted animal cookies

*disclaimer: this post contains affiliate links. to learn more, please go here.a childhood classic treat. little cracker like cookies in the shapes of animals, covered in white and pink frosting glaze, and tons of sprinkles on top. frosted animal cookies!homemade honestly makes everything better. like really.these cute little guys also have a something extra added into it to give it even more flavor. ever hear of princess extract? it's honestly one of the best things that i have ever bought and i highly suggest that you get some. it's a three-in-one flavor combination featuring: lemon, almond, and vanilla.i also found these super tiny, adorable cookie cutters specifically for these cookies. it's not the typical zoo animals like the lion and the bear, but little critters. there's the fox, cat, dog, fish, rabbit, bird, duck, horse, bear, and then some unknown animal that i just can't seem to figure out what it is. anyone have any ideas? it's the one at the top right. i'm leaning towards a sheep but i'm still pretty unsure.anyways.these are also super addictive. just like the store brand, which is also super addictive, these were gone in a day when i made them. my family literally devoured them. but then again, who wouldn't. they're so small and taste so good!the only downside is that because the cutters i got are so small, it was a little time consuming. so be my guest and use different cutters that are bigger or any cutter you want in any shape you want.

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frosted animal cookies1 stick unsalted butter1 1/4 cup all-purpose flour1/2 cup granulated sugar1 egg1/2 tsp princess extract1/4 tsp salt1/2 tsp baking powderpreheat the oven to 325 degrees F. in the bowl of an electric mixer, cream the sugar and butter together, about 1 minute. add in the egg and princess extract and mix until incorporated. gradually add in the dry. divide the dough in half and wrap in cling wrap. place in the fridge for about half an hour to chill. roll the dough out to 1/4 inch thickness and use the cutters to cut out the shapes. place the cookies onto a sheet pan lined with parchment paper. bake for 8-10 minutes. let cool.glaze6 tbsp butter, soft2 cup powdered sugar4 tbsp meringue powder1/2 tsp princess extract1/4 cup + 2 tbsp milkmix the butter, powdered sugar and meringue powder until coarse and crumbly. add in the princess extract and milk. divide the glaze in half and color one batch a light pink.to glaze the cookies, have a wire rack placed over a sheet pan to catch excess glaze. using a fork, dip the cookies into the glaze and the tap on the side of the bowl. place the cookies on the wire rack, add sprinkles on top, and leave to let the glaze set.