Valentine’s Day Cookies

Need a special treat for your sweetheart this Valentine’s Day? Make a batch of these fun cookies! Here are 7 cookie ideas to make your Valentine’s Day a little sweeter!


1. Happy Valentine’s Day Heart Cookies – We made these romantic cookies with our Custom Heart Copper Cookie Cutter and topped them with our NEW Happy Valentine’s Day Wreath Wafer Paper.


2. XOXO Cookies – Made with our Sweet Valentine Cookie Cutters Set of 4. Sprinkle your icing with Hologram Gold Disco Dust for a dramatic glittering look!


3. Stenciled Heart Cookies – Use our Heart Cutter & Stencil Set to make these easy cookies! Stencils can be used on cookies with royal icing or try them on cakes and brownies with sifted powdered sugar or cocoa powder. We even have Royal Icing Mix to make this project a breeze!


4. Dozen Hearts Cookies – The Dozen Hearts Cookie Cutter makes cutting out a dozen heart shaped cookies fast and easy. Just prepare your dough, press the cutter down and get 12 heart cookies in a single cutting.


5. Conversation Hearts Cookies – Stamp sweet Valentine messages on your cookies with this Conversation Heart Cookie Cutters & Stampers Set! Tint your dough with food color to get the colored dough effect.


6. Scalloped Heart Stamped Cookies – Stamp your cookies with this pretty Scalloped Heart Cookie Stamp for a simple yet romantic look! Cut the stamped dough with our Round 2.75″ Cookie Cutter.


7. Mini Heart Stamped Cookies – Make mini bite size stamped heart cookies with our Mini Heart Cookie Stamp!


– 6 cups all-purpose flour
– 3 teaspoons baking powder
– 1 teaspoon salt
– 2 cups unsalted butter
– 2 cups granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract

1. Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well.

2. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with no wait and no added flour! Repeat with scraps after cutting cookies.

3. Bake at 350° F for 8 -10 minutes. Let cool. Recipe makes 8 dozen 3″ cookies.

Autumn Wreath Cookies


Give an edible Autumn Greeting this Thanksgiving!

You Will Need:
Autumn Wreath Wafer Paper Set
Round Double Sided Cutter Set of 5
Clear Writing Gel
Pixie Dust (optional)
No Fail Sugar Cookie Recipe
Royal Icing Mix

1. Use No Fail Sugar Cookie recipe and cut out several circular cookie shapes with the 2.75″-3″ cutter. Bake and cool as directed.

2. Ice each cookie with 1 layer of royal icing or buttercream, if you prefer. Let completely dry.

3. Carefully cut out wafer paper shapes using craft scissors, making sure each one will fit on the cookie. Be careful, wafer paper is fragile!

4. Adhere each wafer paper cut-out to your cookie shape by adhering a thin layer of edible clear writing gel (or light corn syrup) to the top of the iced cookies.

5. Flip each cookie face down on a piece of wax paper to dry for about 30 minutes (this will keep the wafer paper shape flat).

6. Sprinkle a pinch of Pixie Dust to finished cookie for a sparkle effect.

Make some sparkling Autumn leaf cookies to go with them!leaf-cookies-L

Sparkling Autumn Leaf Cookies

You Will Need:
No Fail Sugar Cookie Recipe
Autumn Sanding Sugar Collection
Maple Leaf Cookie Cutter
Oak Leaf Cookie Cutter
Royal Icing Mix
– Food Coloring

1. Use No Fail Sugar Cookie recipe and cut out several leaf cookie shapes. Bake and cool as directed.

2. Make your royal icing according to mix instructions. Tint with food color to match sanding sugars.

3. Ice each cookie with 1 layer of royal icing or buttercream, if you prefer. Let completely dry.

4. Once dry, using slightly thicker icing, pipe the leaf veins and cover in matching sanding sugar while still wet. Let dry.

Cookie Monsters

Ingredients for 20 cookies – Recipe translated from

Wow your friends and family this Halloween with these spooky treats! You will need our Monster Mold & Cutter Set for this how-to!

For the dough:

120g (1 1/8 cup)  wholewheat flour

130g (1 1/4 cup) flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

130g (1/2 cup) of butter at room temperature

50g (1/4 cup) of cane sugar

1 tablespoon honey acacia

For decoration:

100g (3.5oz) of dark chocolate, coarsely chopped into flakes

In a bowl combine the flour, salt, baking soda and cinnamon, mixing well with a hand whisk. In mixer bowl combine butter, brown sugar and honey.

With the flat beater and average speed, work the mixer for 4-5 minutes, until the mixture is light and fluffy. Gradually add the mixture of flour. Continue to mix until it is well mixed:

Transfer the mixture to a lightly floured cutting board and knead briefly to compact it. Place it between two sheets of lightly floured wax paper:

Roll out the dough to a thickness of 2-3mm, with a rolling pin:

Dip the cutters in the flour to prevent the dough from sticking:

Derive many cookies using the cutter, dipping it in flour every 1-2 biscuits formats:

Transfer the cookies on a baking sheet covered with parchment paper with the aid of a spatula.

Knead the scraps and repeat the previous step until all the cookies were cut. Place the cookies on the plate over the previous, alternating with a sheet of parchment paper. Transfer the plate in the freezer for about 20 minutes.

Meanwhile, prepare the chocolate decorations, ie the real “monsters”. Melt the chocolate in the microwave in 30-second intervals, stirring between each interval. Pour a small amount of melted chocolate into the mold cavity silicone kit Cookie Monsters:

Helping with a spatula, distribute the chocolate within each cavity.

Put the stencil in the refrigerator to solidify. Preheat the oven at 180 ° C. Remove the cookies from the freezer and transfer them to another plate, lined with parchment paper.Bake for about 10-12 minutes, until the biscuits result gilded and compact. When cooked, remove the pan, let rest the cookies for 5 minutes and then remove them, placing them on a wire rack to cool completely:

Assemble the cookies. I put a few drops of melted chocolate on the back of a biscuit.

Finish by placing the plate in chocolate on the biscuit:

Autumn Butterfly Cupcakes

Butterfly Wafer Paper Cupcakes

These beautiful Autumn Butterfly Cupcakes were made using our Edible Butterfly Wafer Paper in Earth Hues and our NEW Woodgrain Baking Cups!  We also used Clear Writing Gel and Pixie Dust to get the sparkle. Learn how to make Wafer Paper Butterflies that work on a variety of baked goods!

Wafer Paper Butterflies


You will need:
Butterfly Wafer Paper
Edible Clear Writing Gel
Pixie Dust 
• Small Craft Scissors
• Empty Egg Carton
Paint Brushes

1. Wafer paper butterflies will work on a variety of baked goods. Wafer paper butterflies can be attached to royal icing, fondant, and buttercream surfaces.

2. Let your icing dry completely. (When using royal icing or buttercream)

3. Carefully cut out wafer paper butterflies using craft scissors. Be careful, wafer paper is fragile!

4. Spread a thin layer of edible clear writing gel or Karo Light Corn Syrup onto the printed side of the wafer paper butterfly and slightly fold in the center, so the wings are bent up. Place each butterfly in a section of the egg carton so wings will dry standing up.

5. Add shimmer to the butterflies by dusting with a small amount of Pixie Dust using a small paintbrush. Let butterflies completely dry in egg carton.

6. Adhere butterflies by using a dab of edible clear gel on the underside of the body of the butterfly and attaching to the cookie, cake or cupcakes. Hold in place for a minute or so, then let completely dry.

To print illustrated step-by-step instructions on how to make Wafer Paper Butterflies click HERE.

Fresh Strawberry Cake Recipes


Summer is almost here!  So here are a few Fresh Strawberry Recipes that are perfect for your backyard gatherings!

Strawberry Jam Swiss Roll

Recipe re-printed from
TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 15 min

YIELD: 8 servings

– 4 eggs
– 4 1/2 ounces caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners’), for dusting
– 2 tablespoons warm water
– 1 teaspoon vanilla extract
– 4 1/2 ounces all-purpose flour

For the filling:
– 6 tablespoons raspberry or strawberry jam
– 8 ounces heavy cream, whipped

Use our Jelly Roll Kit to create impressive roll cakes!

1. Preheat the oven to 375 degrees F.

2. Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.

3. In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.

4. Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.

5. Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.

6. Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.

7. Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.

8. When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.


Naked Chocolate Covered Strawberry Cake Recipe made using our Layer Cake Pans!


Fresh Strawberry Cake Recipe made with our Pure Strawberry Extract!

100+ Springerle Molds Now Available!

Springerle Cookie Molds

Fancy Flours is pleased to announce that we now carry over 100 House on the Hill Springerle Cookie Molds! See all of the molds HERE.

Springerle CookiesThese molds are designed for making pressed cookies, springerle cookies or paper crafting projects. Besides baking cookies, you can form beautiful, edible, sweets using marzipan, fondant and modeling chocolate.

Springerle Cookie Mold

Crafters, artisans and scrap bookers will find infinite ways of creating cards, wall art, gift bags, ornaments, and charms with these molds. Beautiful as decorating accessories, the cookie molds can be hung on a wall, displayed on a plate rack or table top easel. Learn how to make some Springerle Mold crafts. Download our instruction sheets for free and enjoy!

Springerle Cookie Mold

House on the Hill Cookie Molds allow all of us to bake beautiful cookies that are reminiscent of family, history, tradition and culture. Many of the original molds are “presses,” now in museums and private collections, were carved in clay, wood or metal. Simpler Times Cookie Mold available HERE.

Springerle Mold

House on the Hill Cookie Molds are made of a resin and wood composite. Each mold is individually hand cast and carefully hand finished. Double Acorn Mold available HERE.

Springerle Monogram Molds

Create lovely cookies or wedding day crafts with these heirloom quality Monogram Cookie Molds, made of a resin/wood composite. Think fondant, petite fours, gift tags, cards and party favors! Each mold is 3.375” x 3.75” with monogram and scroll border.

Springerle Cookie Recipe from House on the Hill

These whisked-egg holiday cookies date back to at least the 1600’s and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!

What you’ll need:
– 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder
– 2 tablespoons milk
– 6 large eggs, room temperature
– 6 cups powdered sugar (1 1/2 #)
– 1/2 cup unsalted butter, softened but not melted
– 1/2 teaspoon salt
– 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
– 2 lb. box sifted cake flour (Swansdown or Softasilk)
– grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus flavors)
– more flour as needed

Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies.

Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.

Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.

Springerle Cookie Molds

Get the Gingerbread Springerle Cookie Recipe HERE!