Candy Covered Cookies


Our December box included all of the goodies to make these cute candy covered cookies!  So fun for the New Year!

new years candy covered cookies


Super easy to make and the kids will have fun helping!

You will need:


  • Oreo Cookies
  • Black Candy Melts (included in box)
  • Marshmallow Fondant (you can find the recipe here)
  • Candyfetti (included in box)
  • Cookie Mold  (inlcuded in box)
  • Edible Food Marker (included in box)
  • circle cutter (included in box)
  • icing or corn syrup

Melt your Black candy melts in a microwave safe bowl according to package directions. Stir well to make sure there are no lumps. Fill cavity in mold just over ½ way, push one Oreo cookie down into it.

Oreos in mold

Tap the tray on the counter to release any air bubbles. With a spoon, fill the rest of the cavity up and completely cover the cookie. Again, tap on counter to release air bubbles.

oreos covered

Place the mold into the freezer for 5 minutes. Remove from the freezer, flip over and carefully press around the back of the cookie mold to release the cookies from the mold. Roll about a ball size of fondant out on a surface (you may need to coat with confectioners sugar).  Using your round cutter, cut circles of fondant. Attach fondant circle to cookie top with a little bit of icing, if you don’t have icing you can use corn syrup.  We used the left over cookie icing from our November box!


Once all the fondant is “glued” on, it’s time to decorate!  Decorate the fondant like a clock using your marker to draw hands and Candyfetti as the numbers.  We used our icing to attach the Candyfetti to the fondant, you can also use corn syrup.  We used a toothpick to place a small amount on the fondant and then placed the Candyfetti on.   Another idea is to completely cover the top of the fondant with a layer of Candyfetti!  Let dry and enjoy!  We wish you all a Happy New Year!




Marshmallow Fondant


You Will Need:

  •    1/4 cup butter or Crisco (for your hands while kneading)
  •    1 (16 ounce) package miniature marshmallows
  •    1/4 cup water
  •    1 teaspoon vanilla extract
  •    2 pounds confectioners’ sugar, divided (1 cup reserved for work surface and kneading)


Place the butter or Crisco within reach of your work space (a bowl works well). In a microwave-safe bowl, microwave marshmallows on high for 30 seconds to 1 minute just so marshmallows start to melt. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners’ sugar, one cup at a time, until you have a sticky dough. The dough will be very stiff. Dust your work surface with confectioners sugar. Apply some of the butter or Crisco to your hands and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto the dusted work surface and continue kneading until the fondant is smooth and no longer sticky to the touch, about 5 to 10 minutes. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners’ sugar. Store in an airtight container for 2 weeks.


We need YOUR help!


We are putting the final touches on our September boxes!  We are having a hard time deciding on 2 flavors!  Please comment with what 2 flavors you would like to see!



Plaque Place Card Cookies



I have been seeing these plaque cookies all over social media and thought they would be a perfect addition to one of our holiday boxes!  There are so many things you can do with them!  They are perfect for any celebration, from birthdays, graduations, showers and so much more!

I love the idea of adding names and using them as a place card for a party!  These started off with our favorite sugar cookie recipe and we decorated using our gel writers and glitter!  I am not a cookie artist but practicing to get better! : )

You will need:

Your favorite sugar cookies using your plaque cutters from our December box, cooled (click here for our favorite recipe)

Icing of choice

Gel Writers from our December box

Other decorative items- stencils, sprinkles, glitter etc

To Do:

Make cookies according to recipe and let cool.  Frost cookies with icing of choice for a base, we used a basic royal icing.  Once icing has dried, using gel writers decorate cookies.  We outlined some, added polka-a-dots, wrote names, etc.  Be careful not to cut too much off of the tip of writer, or icing will come out thicker.  The gel does not harden like royal icing, it does set up, but will stay tacky so we do not recommend stacking cookies.  Get creative, add glitter, sprinkles and more!!!





Surprise Coffin Cookies



Looking for a last minute Halloween treat?  Our Surprise Coffin Cookies are fun and easy to make!  These start out as a basic sugar cookie, with a fun treat inside!

You will need:

  • Your favorite sugar cookie recipe, try ours here
  • Coffin Cookie Cutter (featured in our September box)
  • Your favorite small candy, we used Reese’s Pieces and M&M’s- the mini’s work great!
  • Your favorite frosting, we used store bought chocolate
  • Food Coloring of choice- we used black gel
  • Icing pens, writers or royal icing

How to:

Make your favorite sugar cookie dough and cut out cookies.  We used our Coffin Cookie cutter.  These surprise cookies are actually 3 cookies in one, you will need to cut out the middle on the cookies you would like to have the surprise inside.  You can use a smaller cookie cutter, or we just used a knife to cut out center.  To keep edges smooth, try dusting knife and cookie cutter in flour!


Bake according to recipe and let cool.  Once cooled, it’s time to assemble the surprise cookies!  We used store bought chocolate frosting and added black gel food coloring to achieve our desired black.  Chocolate frosting is easier to get a nice black color with, and will not get gray or ashy!  Start with a few drops, adding more until the perfect black is achieved!  Start out with 1 normal cut cookie, then take a cookie where the center was removed and carefully frost the back edges.  The sides are thin, so be careful not to apply too much pressure or cookie will break.  “Glue” to top of cookie.


As you can see the cookies were not all the same sizes after baking.  It’s okay!  Next add a few pieces of your favorite candy.  The mini candies will work the best.  You can also add sprinkles!


Next, frost the back of another full cookie and place on top.  Using an icing spatula or knife, frost entire cookie sides and top and smooth out.  Let dry, then you can use an icing pen, writer or even royal icing to decorate top of cookie.  We used our CK Writers that we have featured in the past.  We also made scary faces with the eyes from our September box.  Have fun getting creative!  My boys loved these!!!


May Flower Sugar Cookies


April showers bring May flowers!  It’s May 7th, but today has been a gloomy, rainy day.  Hoping all this rain will bring us some beautiful flowers!  I made cookies today, and it couldn’t have been a more perfect day for it!   All used with items from our April box!  I started out with our Favorite Sugar Cookie Recipe that was included in our April box.  You can click here for it.  These are perfect for Mother’s Day!IMG_4631

Once the cookies have cooled, it’s time to decorate!!! 

You’ll need:

-umbrella and flower cutters from your April box

-ladybug and bumblebee edible sugars from your April box

-sugar pearls from your April box

buttercream icing tube from your April box

fondant from your April box

The buttercream tube should fit a regular piping tip inside the lid for easier decorating!  Roll fondant out with roller to desired thickness.  If the fondant is a little hard, just remove from wrapper and pop it in the microwave for about 10 seconds.  Knead fondant and roll out!  Once fondant is rolled, cut out shape.  Using a bit of buttercream for glue, add shape to top of cookie.  Use pearls and edible sugars to decorate.  Use your buttercream as your “glue” for sugars as needed.  It was a fun activity for the kids too!  We hope you have a Happy Mother’s Day!


~Happy Baking!

Conversation Heart Cookies


Valentines Day is one of my favorite holidays!  There are so many fun things to make and bake!  I love sugar cookies, especially cut out cookies with Royal Icing!  I love looking through baking blogs and Instagram posts on all the beautiful cookies made.  They are truly a work of art, you can’t even tell some are cookies with all the details!

I am by no means a professional baker and/or cookie decorator, but I sure like trying!  It does take a lot of practice, especially to get the icing consistencies down!  There are countless videos and instructions on blogs and websites on tips to get the right consistency.  I am still practicing, that’s part of the fun right?!

I thought these Conversation Heart Cookies would be adorable to feature in our January box, make a batch to give out to friends and family!  Don’t forget to share pictures of what you made!  You can use the hashtags #mybakersbox and/or #madewithmybakersbox, or email it to us!

~Happy Baking!  Angela



You will need:

Favorite Cut Out Sugar Cookie Recipe (ours is below)

Favorite Royal Icing Recipe or mix

Food coloring of choice

Heart Cookie Cutters (from our January box)

Red Candy Writer (from our January box)

Piping bag or squeeze bottle

Favorite Sugar Cookies

2 cups plus 1 tablespoon unbleached all-purpose flour

½ teaspoon salt

1 cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 ½ teaspoon vanilla extract*

*Optional substitution for ½ teaspoon vanilla – Substitute with ½ teaspoon lemon or almond extract for a light alternative flavoring.

Combine the flour and salt in a medium bowl.  Beat the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg and vanilla.  Add the flour mixture just until combined.  Divide dough into two and wrap tight in plastic wrap, chill until firm, 2 to 3 hours.

When ready to bake, heat oven to 325 degrees F.  Place parchment paper on your cookie sheets.  Roll one-half the dough on a floured work surface.  Cut out your cookies and place on the parchment paper covered cookie sheets.  You can continue to reroll the scrapes until all the dough is used up.  Continue the same steps with the second half of dough.  Bake until a light golden, 13 to 16 minutes.  Allow cookies to cool before transferring or decorating.


Once cookies have cooled, the fun begins!  Make your favorite royal icing recipe- we used our mix!  Super easy and can be colored and/or flavored.  You can purchase here!

Make royal icing, being careful not to add too much water so it’s not too thin.  Separate icing into bowls and add desired food coloring.  I used pink, blue, green, yellow, orange and purple.  Add food coloring 1 drop at a time to get desired color.  Once color is achieved, put icing into piping bag, or squeeze bottles.  I love the squeeze bottles as I feel like I have more control over the bottles.  Tip- when not using bottles, place in a bowl of warm water to prevent icing from drying out.  Need more squeeze bottles?  We have plenty in our shop!


Pipe around the outside of the cookie creating an outline, then fill in.  Continue icing all cookies and let dry overnight.  Once cookies are completely dry, you are ready to add the phrases!  You can add whatever you’d like, or search “conversation hearts” for ideas!  Place your red candy writer in a bowl of hot, but not boiling water.  Let set, and knead and repeat till writer is completely melted.  Write your phrase on each cookie.  Writer will start to harden, so place in hot water every so often to keep melted, this happened to me on my orange cookie which you can see below!  Let dry a few hours.  Once cookies are completely dry- enjoy!


For a fun gift idea, add cookies to our glassine bags and tie with twine.  Add our gift tags and done!  Super cute!  Need more bags and tags?  Order here!  Make sure to view our shop for even more Valentine themed baking supplies!