Sugar Cookies

7 tablespoons (93 grams) unsalted butter, room temperature

1/3 cup + 1 tablespoon (83 grams) granulated sugar

½ teaspoon table salt

2 egg yolks

1 teaspoon vanilla extract

1 cup + 1 tablespoon (148 grams) all purpose flour

2 ½ teaspoon (7 grams) cornstarch

1. In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!
2. Add the egg yolks and vanilla and stir to combine.
3. Add the flour and stir on low speed until all the flour has disappeared into the dough.
4. Remove the dough from the mixing bowl and shape it into a log approximately 3 inches in diameter.
5. Wrap the log in parchment paper or plastic wrap and chill for at least 2 hours or up to 2 days.
6. Preheat the oven to 350F. Line a baking sheet with parchment paper.
7. Slice the log into 12 rounds, each a little under ¼ inch thick.
8. Place the cookie dough rounds onto the baking sheet, spacing them evenly on the tray.
9. Bake for X minutes, until pale in the middle and light golden brown on the edges.
10. Let cool completely.

Frosting

*Optional! Feel free to use a premade frosting instead.

¾ cup + 1 tablespoon (130 grams) powdered sugar

8 tablespoons (113 grams) butter

1/8 teaspoon table salt

1. In the bowl of stand mixer, combine the butter and salt.
2. Beat the butter for 3 minutes, until very creamy.
3. Add ½ of the powdered sugar and mix on low speed until combined.
4. Add the remaining powdered sugar. Mix on low speed until combined.
5. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

Decorating

Baked, cooled cookies

Frosting

Sour Punch Arctic Straws

1. Cut the Sour Punch Arctic Straws into a variety of sizes – very small, small, and medium. Try not to cut any pieces longer than ½ the diameter of your cookie.
2. Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.
3. Place Sour Punch Straws on the cookie in a snowflake pattern.
4. Repeat with the remaining cookies.
5. Cookies will keep at room temperature, well covered, for up to one week.

Ingredients

• 2 cups blueberries + 1 tablespoon all purpose flour
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 cup milk

For the citrus glaze:

• 1 cup powdered sugar
• ¼ cup melted butter
• 2 tablespoons lemon juice

Instructions

1. Preheat your oven to 350F degrees and mist a 9-inch bundt pan with cooking spray.
2. Combine the blueberries with a tablespoon of all purpose flour in a bowl. Toss to coat the blueberries and set aside.
3. Combine the all purpose flour, baking powder, baking soda, and salt in a large mixing bowl and whisk.
4. In a separate bowl, beat the sugar and butter together until light and fluffy. Add the eggs one at a time. Finally, add in the vanilla extract.
5. Add half of the wet ingredients to the dry ingredients and beat together. Pour in the milk and beat until incorporated, then add the remaining wet ingredients to the bowl and mix until just combined.
6. Add the blueberries to the batter and stir. Pour the batter into the prepared bundt pan and smooth out the top.
7. Bake the blueberry bundt cake until a toothpick comes out clean, about 50 to 55 minutes. Allow the bundt cake to cool in the pan for 10 minutes before flipping it over and leaving it to cool completely on a cooling rack.
8. Meanwhile, make the citrus glaze. Mix the powdered sugar, melted butter, and lemon juice together in a small bowl until smooth.
9. Drizzle the citrus glaze over the blueberry bundt cake. Slice and serve.

Ingredients

1 cup Red Vines Mini Bites

4 ounces white chocolate chips or melts

¼ cup crushed candy canes or peppermint candy

Directions

1. If using white chocolate melts or a white chocolate bar, chop the chocolate into small pieces.
2. In a microwave-safe container, melt the white chocolate in 30 second bursts until smooth, stirring between cycles.
3. Cover a small baking sheet with a piece of parchment paper or wax paper.
4. Drop one Red Vines Mini Bites into the melted chocolate.
5. Using a fork, dip the Mini Bite into the chocolate, then lift it up and tap the tines of the fork against the rim of the container to shake the excess chocolate off.
6. Place the chocolate-coated Mini Bite onto the baking sheet.
7. Sprinkle with crushed peppermint.
8. Repeat with the remaining Red Vines Mini Bites.

Ingredients

1 package slice and bake sugar cookies

½ cup chocolate frosting

½ cup vanilla frosting

8 black licorice twists from Red Vines California Collection

32 candy eyeballs

16 red bites from Red Vines California Collection

Black icing (optional)

Directions

1. Preheat your oven according to the cookie package directions.
2. Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.
3. Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.
4. Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.
5. To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.
6. When the cookies have cooled, spread a spoonful of frosting on top of each one. Press two antlers onto the top of each cookie, followed by two candy eyeballs and a red licorice bite for the nose. If you’d like, use black icing to draw mouths beneath the noses.

Ingredients

6 graham crackers

1 cup powdered sugar

1 tablespoon meringue powder

2 tablespoons warm water

1 bag Sour Punch Assorted Bites

1 package Red Vines Grape Twists

1 package Red Vines California Collection

Directions

1. You’ll need a total of six graham crackers to build a graham cracker gingerbread house. The two graham crackers you’ll use for the roof will remain whole (A). To make the sides of the house, use a serrated knife to gently saw off the ends of two of the graham crackers. You’ll make the cuts halfway between the middle and the end of each (B).
2. To make the front and back, repeat the cuts you made for the sides of the gingerbread house. Then, make diagonal cuts at one of the long ends to form peaks (C). Discard the tiny triangles you slice off.
3. To make the icing, whisk the powdered sugar and meringue powder together in a bowl. Drizzle in the water and use an electric hand mixer to whip for 5 to 6 minutes, until stiff peaks form. Transfer the icing to a piping bag fitted with a round tip.*
4. Set a piece of sturdy cardboard on your work surface. Apply icing to the long edge of a B piece and press it firmly into the cardboard until it stands up on its own. Apply icing to the side and bottom edges of a C piece and attach it to the B piece while pressing it down into the cardboard. Repeat with the other C piece.
5. Use icing to attach the other B piece to the cardboard and the front and back pieces. Finally, apply icing to the diagonal edges of the C pieces and attach the roof. Allow the frosting to dry and harden for at least six hours, or overnight.
6. To make the roof shingles, spill a bag of Sour Punch Assorted Bites onto a large cutting board and cut the pieces in half crosswise. Spread a layer of frosting on one of the roof pieces and apply the Sour Punch Assorted Bites in an alternating color pattern. Repeat on the other side.
7. Apply a few dots of icing on the top of the roof, where the two side A pieces meet at a peak. Trim a Red Vines Grape Twist to fit the length of the roof and press down lightly.
8. Get creative with decorating the rest of your graham cracker gingerbread house! Use Red Vines Red Ropes to outline the edges, more Sour Punch Assorted Bites for windows, and Red Vines Jumbo Twists for the front pillars.
9. *Note: Do not use store-bought frosting for this recipe. It will not dry and harden enough to keep your graham cracker gingerbread house sturdy for decorating.