Apple Cider Sugar Cookies #Halloween #CanadianThanksgiving #giveaway Kim Davis

 

KIM DAVIS: First, on behalf of the crew here at Mystery Lovers' Kitchen, we'd like to wish our dear Canadian friends a wonderful Thanksgiving today!

While Canadians may be focused on feasting and gathering with friends and family to celebrate their Thanksgiving day, here in the U.S. October means Halloween. In fact, it seems like Halloween preparations start right after our 4th of July holiday! A bit too early for my tastes, but I know for some it can't come soon enough. 

I never thought I was a big fan of Halloween until my granddaughters were born. Then I had a complete change of mind with their adorable costumes (pictured below), and their excitement of trick-or-treating as they got a bit older. Once they started pre-school I discovered that I loved making sugar cookies for any and all occasions and decorating them for the kids in their class. I even had the fun task of providing decorating cookie and cupcake crafts for their elementary school class parties... a bit daunting with 30 young kids hyped up on sugar and excitement, lol. 

When it came to making the actual sugar cookie dough, I experimented with a variety of flavors. The one that I made most often for spring and summer cutout cookies was simply flavored with King Arthur Flour's Fiori di Sicilia, a delicious combination of vanilla and citrus flavors. Fall had me looking at more warming spices for the cookie dough and these Apple Cider Sugar Cookies quickly became a favorite with my granddaughters and their friends! Whether you brush a light icing glaze and decorate with holiday sprinkles or jimmies, or go the more elaborate route with tinted royal icing piped onto the cookie, I hope you and your ghouls and goblins enjoy these special treats!

I've included several of the photos I've taken of my cookie designs over the years after the recipe. The photo at the top of this page is this year's special design. 

Be sure to scroll through to see the giveaway which is open to both US and Canadian residents 

Apple Cider Sugar Cookies

 
Ingredients

1 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
3 (0.74 oz.) packets spiced apple cider mix (e.g. Alpine brand)
3 cups (14.4 oz.) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1 teaspoon salt

Icing for brushing on before adding sprinkles:

1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 teaspoons water

Instructions

Using an electric or stand mixer, cream together the butter, brown sugar, and granulated sugar until fluffy.

 
Beat in the egg, vanilla, and the spiced apple cider packets until thoroughly combined.

 
In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, and salt.

 
Gradually add the flour mixture to the sugar and butter mixture and mix until incorporated.

 
Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for 1 hour.

 
Preheat the oven to 375 degrees (F).
 
Lightly sprinkle a work surface with flour and roll out the dough to about 1/4-inch thickness. If the dough is too hard, allow it to sit at room temperature for 15 minutes. Cut out into desired shapes and place on a parchment-lined baking sheet.

 
Refrigerate cut-out shapes for 10 minutes.
 
Bake cookies at 375 degrees (F) for 9 to 11 minutes, just until the edges turn golden brown.

Icing:
 
Whisk together the confectioners’ sugar, vanilla, and water until completely smooth. If the icing is too thick, add additional water, 1/2 teaspoon at a time, until desired consistency is reached.

 

 
Allow the cookies to cool on the baking sheet for 5 minutes, then remove to a wire rack and cool completely before spreading the icing over the cookies and decorating with your favorite sprinkles.

If you'd like to forego the time of decorating the cutouts, you can sprinkle the tops of the cookies with turbinado sugar before baking, for extra sweetness and crunch.

 

 

💕 Click here for a free printable PDF of the recipe!💕

What it's about:

Hollywood has descended on Oak Creek Valley to film a murder mystery. Carissa Carmichael, owner of the Aromatherapy Apothecary, has a front-row seat to the bad-boy leading man’s escapades as she works with the production to bring soothing essential elements to the stressed-out crew.

When the movie set becomes a true crime scene, Carissa’s best friend becomes the star suspect. Instead of enjoying the thrills of lights, camera, and action, she’s thrust into untangling the secrets of the glamorous actors who all seem to hide something. While working behind the scenes to sniff out clues and clear her best friend’s name, Carissa must apply pressure and find the killer before someone else is written out for good.

Includes a recipe, plus essential oil and reflexology tips.

Purchase links:

AMAZON

BARNES & NOBLE

OTHER RETAILERS

Books available at most online retailers

 

Amazon * Barnes & Noble * Kobo * Apple

 

Cupcake Catering Mysteries * Essentials of Murder* Essentials of Death

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

Click here to sign up here for Kim’s newsletter: Newsletter

Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website

 

AND NOW FOR THE GIVEAWAY

I'm giving away a copy of Catering to the Dead just in time for Halloween and Día de los Meurtos, Day of the Dead!

Comment below and include your email (yourname at yourserver dot com) for a chance to win a copy of Catering to the Dead. (Print contest is open to US and Canadian residents, and all others will receive an ebook copy). Contest ends 11:59pm on Wednesday, October 14, 2026. Winner's choice of either print or an ebook copy.

Readers, what's your favorite Halloween treat?

Cinnamon Roll Cookies #recipe and #giveaway news Kim Davis

 

KIM DAVIS: Last week I had a new book release, Essentials of Homicide, the third book in the Aromatherapy Apothecary Mysteries. While not a true culinary cozy mystery, I brought in ample food elements with my protagonist, Carissa, having a boyfriend who owns a patisserie and I include a recipe with the book. As I was writing the story, instead of having a firm recipe in hand, I just threw in pastry and dessert items I thought sounded good to me off the top of my head. The recipe that did end up in the book is Lemony Lavender Scones, but since there are a plethora of scone recipes already on Mystery Lovers' Kitchen, I hunted through the manuscript for another recipe to create that had already been mentioned in the book. 

I landed on two, these Cinnamon Roll Cookies, and a mashup of Monster / Kitchen Sink cookies that, as Carissa says "It doesn't look all that pretty, but it's yummy." If you know me at all, food presentation matters so I dove in to create a recipe for Cinnamon Roll Cookies and I'm so glad I did! My taste testers went wild for them and immediately wanted the recipe. The buttery sugar cookie portion has a hint of cinnamon but the filling packs a blast of flavor as you bite into them. And with a name containing 'Cinnamon Roll' I think these are perfectly acceptable for breakfast, too!


Here's an excerpt from the book and the inspiration for my Cinnamon Roll Cookies:

Even though the museum didn’t open until ten, the entry gate to the grounds stood open, so Pixie and I strolled along the flagstone pathways. My pup was more interested in chasing the lizards, which darted from bush to bush, than in walking. Extending her leash to the full twenty feet, I found a stone bench and sat while I watched her give chase and try to pounce on the reptiles. The lizards were much too fast, and I knew she’d never catch one.

Steps sounded on the pathway, and I turned to find Detective Lamont heading our way. I reeled Pixie’s leash in, much to her dissatisfaction, and stood.

“Good morning, Ms. Carmichael.” Detective Lamont carried a to-go coffee cup from my boyfriend’s patisserie and a pastry bag. “Mind if I join you?”

“Be my guest.” I sat back down and, once the detective had settled in on the bench, I extended the leash and allowed Pixie the opportunity to explore. “How did you find me?”

“I’ve been following you all the way from the patisserie. You really should be more aware of your surroundings.” She offered the pastry bag to me. “Help yourself. Everything looked so delicious I couldn’t decide, and I ended up purchasing more than I needed.”

I plucked a cinnamon roll cookie from the bag. “Thanks.”

She extracted a lavender scone and took a dainty nibble. “Hmmmm. This is perfection.”

I took a bite of my cookie and agreed. “I’m assuming you didn’t follow me just to share pastries in the garden?”

“You’re right.” She wiped her mouth with a paper napkin. “I thought if you’re not in a rush, now might be a good time to take your statement. Will that work for you?”

 

Be sure to scroll down for the giveaway information

Cinnamon Roll Cookies

Makes 35 to 40, depending on size

 
Ingredients
 
Cookies:
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract

 
Filling:
4 tablespoons unsalted butter, very soft but not melted
1/2 cup light brown sugar
4 teaspoons ground cinnamon
Pinch of salt

 
Icing:
1 cup confectioners’ sugar
1 teaspoon vanilla extract
3 teaspoons water

 
Instructions
 
Cookies:
 
In a medium-sized bowl, stir the flour, baking powder, salt, and cinnamon together. Set aside.

 
Using an electric mixer or a stand mixer on medium-high speed, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 4 to 5 minutes.

 
Beat in the egg and the vanilla until thoroughly incorporated.

 
Add the flour mixture and mix, on low speed, until incorporated into the wet ingredients. Don’t overmix.

 
Divide the dough into 2 pieces, wrap in plastic wrap, and refrigerate for 1 hour.

 
Filling:
 
Stir all the ingredients together until a paste forms. Cover and set aside until needed.

 

 
Putting it together:
 
Remove the dough from the refrigerator. Working with one piece at a time, roll out the dough on a lightly floured surface to approximately a 9 x 12-inch rectangle. Spread one half of the cinnamon-sugar filling over the rectangle.

 

 
Starting with the long end (12-inches) roll the dough into a log. If the dough tears or cracks, use your fingers to pinch it back together as needed. Securely wrap the log in plastic wrap. Repeat with the second piece of dough.

 

 Refrigerate the cookie logs for at least 2 hours or overnight.
 
Preheat the oven to 350 degrees (F) and line two baking sheets with parchment paper.
 
Remove the cookie dough logs from the refrigerator and discard the plastic wrap. Using a sharp knife, slice into 1/4 to 1/3-inch slices and place on the prepared baking sheets.

 

 
Bake for 11 to 14 minutes, until the edges just start to turn light golden. Rotate the baking sheets halfway through the cooking time. Remove from the oven and allow to rest for 5 minutes before removing them to a wire rack to cool completely before icing.
 
Icing:
 
Whisk together the confectioners’ sugar, vanilla, and water until completely smooth. If the icing is too thick, add additional milk, 1/2 teaspoon at a time, until desired consistency is reached.

 

Drizzle the icing over the tops of the completely cooled cookies. You can use a piping bag or a spoon. Allow the icing to set for 20 minutes before serving.

Store leftover cookies at room temperature in an airtight container for up to 4 days. Use parchment paper or wax paper between the layers of cookies to prevent them from sticking together.

Note:

You can make the unbaked cookies up to 3 months ahead of time and freeze. After spreading the filling, rolling into a log, and wrapping, refrigerate until firm. Remove from the refrigerator and slice before rewrapping in the log shape. Place in a freezer-safe Ziploc bag and freeze. Several hours before you're ready to bake, remove the log(s) from the freezer and allow to defrost in the refrigerator. Place the slices on parchment-lined baking sheets and preheat the oven. Bake as directed, although you may need to add an additional minute or two to the baking time. 

💕 Click here for a free printable PDF of the recipe!💕

I'm excited to announce that Essentials of Homicide, the third book in the Aromatherapy Apothecary Mysteries, released last week on September 8th! 

What it's about:

Hollywood has descended on Oak Creek Valley to film a murder mystery. Carissa Carmichael, owner of the Aromatherapy Apothecary, has a front-row seat to the bad-boy leading man’s escapades as she works with the production to bring soothing essential elements to the stressed-out crew.

When the movie set becomes a true crime scene, Carissa’s best friend becomes the star suspect. Instead of enjoying the thrills of lights, camera, and action, she’s thrust into untangling the secrets of the glamorous actors who all seem to hide something. While working behind the scenes to sniff out clues and clear her best friend’s name, Carissa must apply pressure and find the killer before someone else is written out for good.

Includes a recipe, plus essential oil and reflexology tips.

Purchase links:

AMAZON

BARNES & NOBLE

OTHER RETAILERS

AND NOW FOR THE GIVEAWAY

To celebrate the release of Essentials of Homicide, I'm offering a collection of lavender products along with the first book in the series, Essentials of Murder! 

Contest ends 9/17/26 and is limited to US residents. Click on link below and enter via KingSumo.

ENTER CONTEST

Books available at most online retailers

 

Amazon * Barnes & Noble * Kobo * Apple

 

Cupcake Catering Mysteries * Essentials of Murder* Essentials of Death

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

Click here to sign up here for Kim’s newsletter: Newsletter

Connect with Kim: Facebook, Pinterest, Instagram, Bluesky, Bookbub, Goodreads, TikTok, and website

 

Readers, what's your guilty pleasure breakfast treat?

Ghost Cookies @MaddieDayAuthor #Halloween #giveaway

MADDIE DAY, bringing you some yummy sugar cookies disguised as ghosts for Halloween!

Caveat: I'm rather stressed at the moment, with a big book release this week and a brand-new, barely cooked very premature grandchild - my first! So I didn't get very creative with my contribution to the Kitchen's two weeks of Halloween recipes.

Okay, the cookies look creative, but I confess I have used the recipe many times, including here. You see, it's my grandmother Dorothy's recipe for English Butter Cookies, which I bake every year at Christmas.

So, hang onto the recipe, grab some red and green sugars, and use it in six weeks for your own holiday cookie plate!

Maddie's Ghost Cookies

Ingredients

1 cup softened salted butter (never margarine)

1/2 cup sugar, plus more for sprinkling

1 egg

1 tablespoon vanilla

3 cups unbleached white flour

1/2 teaspoon baking powder

Semisweet chocolate bits (not shown in photo)

 

Directions

Preheat oven to 425 degrees Fahrenheit.

Cream butter and sugar in mixer until smooth. Beat in egg and vanilla. Mix flour and baking powder, then stir in until blended. Divide the dough in half, shape into disks, wrap, and chill for at least half an hour.

Line a cookie sheet with parchment paper. Dust a clean surface with flour and roll out first disk to a 1/4 inch thickness. Cut with a gingerbread woman cookie cutter and place on cookie sheet at least a half inch apart. 

Have fun distorting the the figures so they look more ghoulish. When the sheet is full, sprinkle with white sugar and then add chocolate chip facial features.

Bake for 5-7 minutes, watching for browning. 

Cool on the parchment paper. Repeat for the other disk and the scraps until all dough has been baked. 

Remember you can reuse the recipe for Christmas using other cookie cutters and colored sugars.

Enjoy any time of year with a cup of coffee or tea, or a spot of sherry.

I can't wait to make these again in a couple of years for my granddaughter

Readers: What's your favorite cookie, holiday or otherwise? I'll send one of you a signed copy of my new book! The cover looks kind of Halloweeny, doesn't it?

🎃🍪🎃

Murder Uncorked featuring wine bar manager Cece Barton came out Tuesday!

My next book to release is Deep Fried Death, #12 in the Country Store Mysteries.

It releases the day after Christmas this year.

Check out all my writing:

We hope you'll visit Maddie and her Agatha Award-winning alter ego Edith Maxwell on our web site, sign up for our monthly newsletter, visit us on social media, and check our all our books and short stories.

Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.