Without question, the holidays are baking season! Don’t get us wrong, we’re ALWAYS happy to cook up a batch of choco chips or shortbread ANY time of the year, but there’s something so perfect about baking sweet treats with loved ones this time of year!

If you’re REALLY looking to sweeten up your sweets this year, Disney is sharing recipes for 10 of its most beloved and most unique cookies from the theme parks, so that you can recreate the magic at home! From whimsical riffs on classics, like Gingerbread Cookies, to more elaborate confections, like Belle’s Enchanted Christmas Tree, there’s a cookie recipe here for everyone!

Mickey Chocolate Chip Cookies with Dried Fruit from Disneyland Paris

Makes 8 cookies

Ingredients for the Cookies:

• 1 cup (126 grams) butter, at room temperature
• 3 cups (450 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1 cup (260 grams) brown sugar, packed
• 3 teaspoons (11 grams) baking powder
• 1/8 teaspoon (.5 gram) salt
• 2 eggs
• 1 cup (200 grams) semisweet chocolate chips

For the Toppings:

• 5 ounces (150 grams) dark chocolate, chopped
  (about 3/4 cup)
• 1/2 cup (50 grams) chopped pecans
• 1/2 cup (50 grams) dried cranberries

Cookie Baking Directions:

1. Preheat oven to 375°F (175°C). Line two baking
   sheets with parchment paper or silicone baking
   mats and set aside.
2. Cut butter into sixteen small cubes and place
   in bowl of electric mixer fitted with paddle
   attachment. Add flour, granulated sugar, brown
   sugar, baking powder, salt, and eggs; mix at low
   speed for 1 minute. Increase speed to medium
   and beat for 2 minutes, until soft dough forms.
3. Add chocolate chips and mix on low speed until
   evenly distributed through dough.
4. Roll 8 balls of dough, each measuring 1/3 cup (90
   grams) for Mickey’s head. Roll 16 balls of dough,
   each measuring 1 1/2 tablespoons (25 grams) for
   Mickey’s ears.
5. Slightly flatten each ball of dough with hands.
   Place 4 heads on each baking sheet. Place 2 ears
   on top of each head to form Mickey’s head and
   ears. The ears should be 1/4 inch (1/2 centimeter)
   from the head.
6. Bake one sheet at a time for 17 minutes, until
   edges of cookie begin to brown. Cool on baking
   sheet for 5 minutes, then cool completely on wire
   racks before decorating.

Directions for Decorating the Cookies:

1. Melt dark chocolate in glass bowl in microwave
   on 50% power, for 30 seconds, then stir. Repeat
   until chocolate is melted.
2. Transfer chocolate to piping bag fitted with small
   round tip.
3. Pipe diagonal lines on each cookie and top with
   dried cranberries and pecans.
4. Allow chocolate to set before eating.

Belle’s Enchanted Christmas Tree from Magic Kingdom Park

Makes 24

Ingredients for the Cranberry Swiss Buttercream:

• 1 1/4 cups unsalted butter, softened
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• 5 drops red food coloring
• 6 egg whites
• 1 1/4 cups granulated sugar
• 3/4 cup cranberry purée

Ingredients for the Cranberry-Orange White Chocolate Ganache:

• 1 1/2 cups white chocolate chips
• 1 1/2 tablespoons light corn syrup
• 1 tablespoon heavy cream
• Zest of 1/2 orange
• 2/3 cup cranberry purée
• 1/2 tablespoon butter, cut into small pieces

Ingredients for the Almond Macaron:

• 3 1/4 cups powdered sugar
• 3 3/4 cups almond flour
• 12 egg whites, divided
• 5 drops green food coloring
• 2 cups granulated sugar
• 1/3 cup water

NOTE: For the topping, you’ll need 24 yellow candy stars and edible glitter.

Directions for the Cranberry Swiss Buttercream:

1. Cream butter in bowl of mixer fitted with paddle
   attachment until fluffy. Add salt, vanilla, and food
   coloring. Beat on medium speed until combined.
2. Combine egg whites and sugar in double boiler
   or heat safe bowl placed over a pot of simmering
   water. Stir to dissolve sugar. Continue cooking,
   stirring often, until egg whites reach temperature
   of 140°F. Transfer to clean bowl of an electric
   mixer fitted with whisk attachment. Whip at high
   speed for 10 minutes, until egg whites reach a
   temperature of 70-80°F.
3. Add butter mixture to egg whites. Whip on
   high speed for 10-15 minutes, until buttercream
   becomes smooth and fluffy.
4. Add in cranberry purée, 1/4 cup at a time,
   allowing buttercream to become smooth after
   each addition.
5. Store in an airtight container for up to 6 days.

Directions for the Cranberry-Orange White Chocolate Ganache:

1. Place white chocolate in medium bowl. Set aside.
2. Combine corn syrup, heavy cream, cranberry
   purée, and orange zest in small saucepan. Cook
   over medium heat until simmering. Pour over
   white chocolate and let sit for 5 minutes. Whisk to
   fully melt chocolate. Add butter and purée with
   immersion blender.
3. Cool to room temperature before filling macarons.
   May be refrigerated up to 3 days if not using
   right away.

Directions for the Almond Macarons:

1. Line 4 baking sheets with parchment paper. On 2
   of the baking sheets, draw 12 3-inch circles for a
   total of 24 3-inch circles. On the 3rd baking sheet,
   draw 24 2-inch circles. Draw 24 1-inch circles on
   the 4th baking sheet.
2. Pulse powdered sugar and almond flour in a
   large food processor until combined. Set aside.
3. Combine 6 of the egg whites, almond flour,
   powdered sugar, and food coloring in bowl of
   electric mixer fitted with paddle attachment. Mix
   on medium speed until mixture forms a paste. Set
   aside.
4. Whip remaining 6 egg whites in clean bowl of
   electric mixer fitted with whisk attachment. Whip
   on high speed for 7 minutes, until medium peaks
   form.
5. While egg whites are whipping, heat granulated
   sugar and water in heavy saucepan until it
   reaches a temperature of 245°F. Carefully pour
   into egg whites while mixer is running, making sure
   not to let any syrup hit the sides of the bowl.
6. Whip for an additional 15 minutes, until stiff peaks
   form and bowl is cool to the touch.
7. Fold 1/4 of the egg whites at a time into the
   reserved almond flour mixture, using a rubber
   spatula. Spoon into a piping bag fitted with large
   round tip.
8. Carefully fill each drawn circle on the baking
   sheets with filling, starting from the center of each
   circle. Let macarons dry at room temperature for
   30 minutes to 2 hours, until they are no longer wet
   to touch.
9. Preheat oven to 275°F.
10. Bake macarons for 12-17 minutes, until
    completely dry.
11. Cool on baking sheets. Do not remove from
    baking sheets until macarons are room
    temperature.

Assembling the Christmas Tree:

1. Spoon cranberry orange white chocolate
   ganache in piping bag fitted with medium
   round tip.
2. Spoon cranberry Swiss buttercream in piping bag
   fitted with small star tip.
3. Pipe a thin layer of ganache, the size of a nickel,
   into the center of each 3-inch macaron. Pipe
   a ring of buttercream around the outside of
   the ganache. Top with 2-inch macaron then
   repeat with ganache and buttercream. Add
   1-inch macaron to the top and pipe a very small
   amount of buttercream on top. Repeat until all
   trees are assembled.
4. Decorate with yellow star candies and edible
   glitter to resemble a Christmas tree.

Gingerbread Cookies from Shanghai Disneyland Resort

Makes 24 cookies

Ingredients Needed for the Gingerbread Cookies:

• 1 1/4 cups (160 grams) gingerbread cookie mix
• 1 1/2 cups (170 grams) rye flour
• 1 1/2 cups (170 grams) bread flour
• 1/2 teaspoon (2 grams) baking soda
• 2 1/4 teaspoons (6 grams) ground cinnamon
• 1 teaspoon (2 grams) ground cardamom
• 1 1/2 teaspoons (3 grams) ground ginger
• 1/8 teaspoon (0.3 grams) ground cloves
• 1/8 teaspoon (0.3 grams) ground anise seed
• 1/2 cup (113 grams) butter, softened
• 2/3 cup (120 grams) granulated sugar
• 1/3 cup (75 milliliters) honey
• 2 (100 grams) eggs, divided
• 1/4 cup (60 milliliters) water
• 1/4 cup (40 milliliters) milk

Ingredients Needed for the Royal Icing:

• 1/4 cup (50 grams) pasteurized liquid egg whites
• 2 cups (250 grams) powdered sugar
• Gel food coloring, in desired colors

Directions for the Gingerbread Cookies:

1. Sift gingerbread cookie mix, rye flour, bread flour,
   baking soda, cinnamon, cardamom, ginger, cloves,
   and anise seed into large bowl. Set aside.
2. In bowl of electric mixer fitted with paddle
   attachment, cream butter and granulated sugar
   until fluffy. Add honey, 1 egg, water, and milk and
   mix on medium speed until smooth. Add flour mixer
   and beat on low speed until mixed. Dough will still
   be slightly sticky.
3. Cover and refrigerate for 30 minutes.
4. Line 2 baking sheets with parchment paper or
   silicone baking mats. Preheat oven to 350°F (175°C).
5. Roll cookie dough into 1/8-inch (3-4 millimeter) thick
   rectangle and refrigerate for 10 minutes.
6. Remove dough from refrigerator and cut into
   gingerbread men shapes using 3 1/2-inch (8.9
   centimeter) cookie cutter. Place on prepared
   baking sheets.
7. Beat remaining egg in small bowl and brush egg on
   gingerbread. Bake for 12 minutes.
8. Cool completely on wire racks before decorating.

Directions for the Royal Icing:

1. Whisk liquid egg whites in large bowl until frothy.
   Add powdered sugar and mix until smooth.
2. Place in smaller bowls and tint with desired colors.
3. Transfer to piping bags fitted with desired tips and
   decorate gingerbread men.

Shortbread Cookies from Disneyland Resort

Makes 12-15 large cookies

Ingredients You’ll Need:

• 2 cups butter, softened
• 2 1/2 cups powdered sugar
• 2 egg whites
• 1 teaspoon vanilla
• Zest of one orange
• 5 cups all-purpose flour
• 20 ounces of dark or white melting chocolate

Directions for the Shortbread Cookie:

1. Cream butter and powdered sugar in bowl of
   electric mixer with paddle attachment until fluffy.
   Add egg whites, vanilla extract, and orange zest
   and mix on medium speed until egg whites are
   incorporated.
2. Add flour, one cup at a time, until just mixed.
3. Shape into a ball and flatten into a disk. Wrap in
   plastic wrap and refrigerate for 2 hours.
4. Preheat oven to 350°F. Line two baking sheets
   with parchment paper or silicone baking mats
   and set aside.
5. Roll dough on floured surface into a 1/2-inch thick
   rectangle.
6. Cut into twelve Mickey Mouse-shaped cookies
   using a cookie cutter that is 3.7 inches tall and
   3.95 inches wide. Place 6 cookies on each
   prepared baking sheet. Chill in freezer for 10-15
   minutes.
7. Bake for 17-20 minutes, until edges of cookies
   begin to brown.
8. Cool on wire racks for 30 minutes.

Directions for the Chocolate Topping:

1. Melt dipping chocolate in medium bowl in
   microwave according to package instructions.
2. Dip shortbread cookies in melted chocolate or
   white chocolate making sure to cover the top
   and sides of the cookie.
3. Set on wire racks and cool for 15 minutes, until
   chocolate is set.

Whole Wheat Chocolate Chip Cookies from Disney’s Contemporary Resort Bakery

Makes 60 cookies

Ingredients You’ll Need:

• 2 sticks unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 1/4 cups brown sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups plus 2 tablespoons whole-wheat flour
• 1/2 cup all-purpose flour
• Pinch salt
• 1 teaspoon baking soda
• 1 1/2 cups mini chocolate chips

Directions:

1. Beat butter and sugar together in large bowl
   of electric mixer until light and fluffy, about 4
   to 5 minutes. Add eggs, beating until very well
   combined, about 2 minutes more.
2. Whisk together whole-wheat flour, all-purpose
   flour, salt, and baking soda in large bowl.
3. Slowly add flour mixture to butter mixture, mixing
   just until combined.
4. Add chocolate chips and mix just until combined.
   Refrigerate dough 1 hour.
5. Preheat oven to 350ºF.
6. Scoop dough by the tablespoon onto prepared
   cookie sheets, spacing 2 inches apart. Bake 9 to
   12 minutes or until golden brown. Cool on cookie
   sheets 5 minutes, then transfer to cooling rack to
   cool completely.

Molasses Crackle Cookies from Disney’s Wilderness Lodge Bakery

Makes 30 cookies

Ingredients You’ll Need:

• 1 cup canola oil
• 2 1/4 cups granulated sugar; divided
• 1/3 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground clove

Directions for Baking:

1. Preheat oven to 350˚F. Line 2 baking sheets with
   parchment paper.
2. Cream together canola oil and 1 3/4 cups sugar
   in large bowl.
3. Add in molasses and egg, mix until blended.
4. Combine flour, baking soda, ginger, cinnamon
   and clove in medium bowl.
5. Add dry ingredients to molasses mixture and mix
   until combined.
6. Add remaining 1/2 cup sugar in small bowl. Use
   a #12 ice cream scoop or with hand form 2-inch
   balls, roll in sugar.
7. Place on baking sheets at least 2 inches apart.
   Bake 10 to 12 minutes, until golden brown.

Spaceship Earth Cookies with Salted Caramel Ganache from Taste of EPCOT International Festival of the Holidays

Makes 15-18 cookies

Salted Caramel Ganache Ingredients:

• 4 ounces semisweet chocolate chips (about 3/4 cups)
• 1/4 cup sugar
• 1 1/2 teaspoons water
• 1/2 teaspoons lemon juice
• 1/2 cup heavy cream
• 1 teaspoon coarse salt
• 1 tablespoon unsalted butter, cut into pieces

Vanilla Sugar Cookie Ingredients:

• 2 cups all-purpose flour
• 1/8 teaspoon salt
• 2/3 cup powdered sugar
• 9 tablespoons unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla

Chocolate Sugar Cookie Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla extract

Royal Icing Ingredients:

• 3 cups unsifted powdered sugar
• 1 tablespoon meringue powder
• 1 tablespoon light corn syrup
• 1 tablespoon lemon juice
• 4-5 tablespoons water

Topping Ingredients:

• 1/2 cup silver sanding sugar

Directions for the Salted Caramel Ganache:

1. Pour chocolate chips into medium bowl and
   set aside.
2. Combine sugar, water, and lemon juice in small
   saucepan over medium heat and stir until sugar is
   just dissolved. Bring syrup to a boil, without stirring,
   and allow to boil additional 2-3 minutes, until
   syrup is a deep amber color and 350°F.
3. Remove from heat and stir in 1/3 of the heavy
   cream. When cream stops bubbling, add an
   additional 1/3 of cream, and finally the rest. Stir in
   butter, one piece at a time. Add salt.
4. Cook over medium heat, stirring constantly, for
   2-3 minutes, until cream and butter are fully
   incorporated into caramel.
5. Pour caramel over chocolate chips and rest for
   5 minutes. Whisk until chocolate is melted and
   ganache has a smooth, glossy finish.
6. Cool at room temperature for 4-5 hours.
7. Store in refrigerator if not using right away.

Directions for Vanilla Sugar Cookies:

1. Whisk flour and salt together in medium bowl and
   set aside.
2. Cream powdered sugar and butter in the bowl of
   an electric mixer fitted with a paddle attachment,
   until fluffy. Add egg and vanilla and mix on
   medium speed until incorporated, making sure to
   scrape the bottom and sides of bowl.
3. Add half of flour mixture and mix on low speed
   until combined. Repeat with remaining
   flour mixture.
4. Roll dough into large ball and flatten into a
   disk. Wrap in plastic wrap and refrigerate for 30
   minutes to 1 hour.
5. Remove dough from refrigerator and rest at room
   temperature for 5 minutes.
6. Line 2 baking sheets with parchment paper or
   silicone baking mats.
7. Roll on floured surface into a 1/8-inch
   thick rectangle.
8. Cut cookies using 3-inch Spaceship Earth cookie
   cutter or 3 1/2-inch round, fluted cookie cutter.
9. Place cookies on prepared baking sheet. Chill
   dough in refrigerator for 15 minutes.
10. Bake for 12 minutes, until edges begin to brown.
11. Cool completely on wire rack before filling
    and icing.

Directions for Chocolate Sugar Cookies:

1. Whisk flour, cocoa powder, and salt together in
   medium bowl and set aside.
2. Cream powdered sugar and butter in bowl of
   electric mixer fitted with paddle attachment, until
   fluffy. Add egg and vanilla and mix on medium
   speed until incorporated, making sure to scrape
   the bottom and sides of bowl.
3. Add half of flour mixture and mix on low speed
   until combined. Repeat with remaining
   flour mixture.
4. Roll dough into large ball and flatten into a
   disk. Wrap in plastic wrap and refrigerate for 30
   minutes to 1 hour.
5. Remove dough from refrigerator and rest at room
   temperature for 5 minutes.
6. Line 2 baking sheets with parchment paper or
   silicone baking mats.
7. Roll on floured surface into a 1/8-inch
   thick rectangle.
8. Cut cookies using 3-inch Spaceship Earth cookie
   cutter or 3 1/2-inch round, fluted cookie cutter.
9. Place cookies on prepared baking sheet. Chill
   dough in refrigerator for 15 minutes.
10. Bake for 12 minutes, until edges begin to brown.
11. Cool completely on wire rack before filling
    and icing.

Directions for Filling Cookies:

1. Place 1 tablespoon of salted caramel ganache
   on top of each chocolate cookie. Place vanilla
   cookie on top of ganache and press until
   ganache spreads to the edge.
2. Refrigerate for 20-30 minutes.

Directions for Royal Icing:

1. Combine powdered sugar, meringue powder,
   corn syrup, and lemon juice in large bowl. Stir in
   4 tablespoons of water. If icing is still thick, slowly
   add additional tablespoons until smooth.
2. Cover with plastic wrap until ready to use.

Directions for Decorating:

1. Dip vanilla side of cookie into royal icing. If
   necessary, wipe excess frosting off edges.
2. Dip in silver sanding sugar. Allow 15 minutes to dry
   before eating.

Num Num Cookies from Disney’s Hollywood Studios

Makes 9 large cookies

NOTE: This is our own copycat recipe from DFB! Check out the original post here.

Ingredients Necessary:

• 1 Cup (2 Sticks) Butter at Room Temperature
• 1 1/4 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 Egg
• 1 Egg Yolk
• 1 Tsp Sea Salt
• 1 Tsp Vanilla Extract
• 1 Tsp Baking Soda
• 2 1/4 Cups Flour
• 1 Cup Chocolate Chips (we used a whole 12oz bag)

Directions for Baking:

1. Brown the butter on medium heat. The butter will foam up, but once the foam subsides, you should notice a toasty and nutty smell.
2. Remove the butter from the heat once the milk solids at the bottom start to turn the color of graham cracker crumbs. Try not to let the butter burn at this stage, then pour it into a container to cool.
3. Cool the butter completely. If necessary, put it in the fridge. This step is crucial to the consistency of the cookie dough.
4. Add brown sugar, sugar, and cooled butter to a mixer and beat until fluffy. This may take about 8 minutes.
5. Once the sugar and butter mixture is aerated, add your egg, egg yolk, and vanilla and mix together.
6. Add the flour, salt, and baking soda and mix until the flour is incorporated. Don’t over-mix here, because you could end up with tough cookies.
7. Add in your chocolate chips and mix again.
8. If you’re using paper cookie wrappers for the authentic experience, then place them on your baking sheet and scoop the dough in, smashing it out evenly in the wrapper. If not, scoop the dough onto the baking sheet directly.
9. Add chocolate chips/chunks on top if desired.
10. Chill the cookies for a few hours. Overnight is best, if you can manage that.
11. Bake at 350 until the cookies start to puff and get browned at the edges. (Took about 18 minutes for us.)
12. If you’d like, add sea salt to the top for a little extra kick, and enjoy!

Butter Cookies from Hong Kong Disneyland Resort

Makes 12-15 cookies

Ingredients for the Butter Cookies:

• 2/3 cup (150 grams) butter, softened
• 1 1/4 cups (150 grams) powdered sugar
• 2 egg yolks
• 3 cups (150 grams) cake flour
• 1/8 teaspoon (.1 gram) salt
• 1 tablespoon (15 milliliters) ice water

Ingredients for Royal Icing:

• 3 cups (160 grams) powdered sugar
• 6 tablespoons (90 milliliters) pasteurized liquid egg whites

Directions for Butter Cookies:

1. Combine butter and powdered sugar in bowl of electric mixer and cream until fluffy. Add in yolks, one at a time, until incorporated.
2. Add cake flour and salt and mix until dough is crumbly. Add ice water and mix on low speed until soft dough forms.
3. Roll into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Preheat oven to 350°F (170°C) and line baking sheet with parchment paper or silicone baking mat.
5. Roll dough into a 1/4-inch (.5 centimeter) thick rectangle on floured surface.
6. Cut into your favorite holiday or Disney shapes using 3-inch (7.6 centimeter) cookie cutters.
7. Bake for 15 minutes, until edges of cookies begin to brown.
8. Cool on wire racks for at least 30 minutes before icing.

For Royal Icing:

1. Combine powdered sugar and egg whites in large bowl. Separate into smaller bowls and tint to desired colors using gel coloring.
2. Decorate cookies as desired. Allow icing to harden for 15 minutes.

Pumpkin Cookie Ice Cream Sandwich From Animal Kingdom

Makes 4 ice cream sandwiches

Ingredients for the Pumpkin Cookies:

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1/8 tsp allspice
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1/2 cup unsalted butter
• 1 cup granulated sugar, divided
• 1/4 cup light brown sugar, packed
• 1 egg yolk
• 1 tsp vanilla extract
• 1/3 cup pumpkin puree

Ingredients for Ice Cream Sandwiches:

• 4 (1/2 cup) scoops vanilla ice cream (or ice cream of choice)
• 1⁄2 cup holiday sprinkles

Directions for Pumpkin Cookies:

1. Whisk together flour, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, cream of tartar, and salt in small bowl until combined. Set aside.
2. Cream together butter, 1/2 cup granulated sugar, and brown sugar in mixing bowl of electric mixer using paddle attachment for 1-2 minutes. Mix in egg yolk and vanilla on low speed until combined.
3. Mix in pumpkin purée on low speed, making sure to scrape down sides.
4. Add dry ingredients and mix until combined.
5. Scoop into 8 balls (1/4 cup each) on a large plate lined with parchment paper and chill for 1 hour.
6. Preheat oven to 325°F. Line cookie sheets with parchment paper.
7. Pour remaining 1/2 cup granulated sugar into medium bowl.
8. Roll chilled cookie balls into granulated sugar and place on cookie sheets, 2-3 inches apart, and bake 17-20 minutes until edges are browned and centers begin to set.
9. Remove from oven and cool completely.

For Pumpkin Cookies Ice Cream Sandwiches:

1. Pour holiday sprinkles onto large plate.
2. Place 1 scoop of ice cream between two cookies and gently press until ice cream spreads out to the edges of the cookies. Roll edges of cookie sandwich in holiday sprinkles.

So whether you’re looking to spice up a holiday classic or REALLY flex your culinary muscles in the kitchen, Disney has something for you this season! Happy baking, everyone!

Don’t forget! It’s Cookie Stroll time at this year’s Taste of EPCOT International Festival of the Holidays!

Which cookie recipe are you most excited to try? Let us know in the comments!