This holiday treat is so much fun for kids to make for their friends.
My daughter and I collect Christmas cookie cutters all year long to use for this project. When it comes time to make them, we bake everything in one day and let them cool overnight. The following day we get out the frosting pens and decorations and go to town! They are adorable when wrapped in a clear cellophane bag tied with a gorgeous grosgrain ribbon.
What you’ll need
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THE NAPTIME CHEF
2 1/2 cups all-purpose flour
2 cups granulated sugar
2 tablespoons cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
2 large eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 tablespoon white wine vinegar
2 teaspoons vanilla extract
Frosting tubes
Holiday sprinkles
Cellophane bags
Holiday ribbons
Step 1
Preheat the oven to 350 degrees F. In a large bowl, mix the flour, sugar, cocoa powder, salt and baking soda. Set aside. In a smaller bowl, whisk the eggs, oil, buttermilk, white wine vinegar and vanilla. Fold the wet ingredients into the dry ingredients and mix well. Then add the green gel paste and stir well until the desired color is reached.
Step 2
Wrap 8 4-inch metal cookie cutters tightly with aluminum foil and place them on a baking sheet lined with parchment paper. Carefully pour the batter into the cookie cutters so they are halfway full. Bake them for 20 to 22 minutes, or until they are set and a cake tester comes out clean. It’s okay if they split open a little on top — that’s what the frosting is for!
Allow the cookie cutters to cool on the baking sheet for about 10 minutes. Then carefully move them to a wire rack to cool completely.
Step 3
Once the cake has cooled completely, decorate as desired with the frosting and holiday decorations. Slide them into cellophane bags, tie with a ribbon and give!
You’re Done!
Kelsey Banfield is the blogger behind The Naptime Chef, where she shares recipes and DIY projects. Follow her on Pinterest, Twitter, Facebook and Google+.
