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The Cutest Mini Chocolate Chip Cookies You’ll Ever Make

For a fun treat that comes together quickly and easily, mini chocolate chip cookies are it! These tiny cookies have a magic all their own. They come together with melted butter, in one bowl with no mixer and no chill time. Using a piping bag makes them easy to portion and they bake in six minutes. You’ll get about 230 of the most adorable quarter sized chocolate chip cookies that you’ve ever seen.

hand holding up one quarter size mini chocolate chip cookie

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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After decades of baking cookies I can tell you these chocolate chip mini cookies are impossible not to love. You get the classic, buttery brown sugar flavor with a soft and chewy center in the cutest teeny tiny cookies.

I came up with this recipe because I’ve been eyeing Trader Joe’s tiniest chocolate chip cookies for quite some time. As a baking blogger, I always think homemade is better! So I wanted to create a small, snackable size cookie to rival. But instead of being crunchy, my recipe makes soft and chewy cookies (my fave). Something that would satisfy my chocolate chip cookie loving family.

These mini cookies are great for parties, school lunches and cookie trays. The quarter size makes them poppable in one tiny bite. They are perfectly portioned, so you can eat a handful at a time.  little e, says she loves that she can eat six and it’s not even a whole cookie! My caramel chocolate chip cookies are another favorite of hers!

pile of mini chocolate chip cookies on a tray with milk in the background

🍪 ingredient notes

In my testing of these miniature cookies, I started with my crispy chocolate chip cookie recipe and made a few adjustments. More brown sugar than white for softness. A tad more flour, so they will hold their shape.  And lots of mini chocolate chips!

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for mini chocolate chip cookies

Unsalted butter ~ melted and cooled for five minutes before using. The melted butter gives them the chewy texture and makes them simple to mix by hand. 

Brown sugar ~ adds that classic chocolate chip depth of flavor and moisture. I prefer dark brown sugar due to the extra richness it brings in baking. Use light brown sugar if it’s all you have on hand.

Mini chocolate chips ~ these are essential for getting the right chocolate to cookie ratio in every tiny bite. The mini chips are the right scale for these 1-inch cookies and they distribute more evenly through the cookie dough. Regular chips would be too big and bulky for these little cookies. If you love the rich, big chocolate chip flavor, my espresso chocolate chip cookies are a great grown up version to try.

🥣 how to make in photos

Preheat the oven to 350°F and line three half sheet pans with parchment paper. Set aside.

Melt the butter and let it cool for 5 minutes.

melted butter, salt and sugars mixed together in a glass bowl

Then add the granulated sugar, brown sugar and kosher salt.  Whisk until the mixture becomes smooth and cohesive.

egg and vanilla added to cookie dough in a bowl

Now add the egg and vanilla and whisk to combine.

baking soda whisked into cookie dough in a glass bowl

Then whisk in the baking soda until combined.

tall glass lined with a piping bag and filled with chocolate chip cookie dough

Add the flour and mini chocolate chips and mix in with a spatula until the cookie dough is formed.

Now transfer the cookie dough to a piping bag or gallon zip-top bag.  Snip a half of an inch opening.

dime size dough on a parchment lined baking pan

Pipe the cookies onto the prepared baking pans. The piped dough is about the size of an American dime. I got about 92 cookies per pan on the first two pans and did the remaining cookies on the third pan. 

baked mini chocolate chip cookies on a parchment lined baking pan

Bake the cookies, one pan at a time. Then remove from the oven and allow to cool completely on the pan. The cookies spread to be about 1 inch in size. I baked mine for 6 minutes and they had a soft bite to them. If you prefer a crunchier cookie, bake for 7 minutes.

can I make these without a piping bag? 

Yes, a gallon zip-top bag works great! Just fill it with the dough, press out the air and snip a half-inch opening in the corner. You could roll them into tiny balls, but the piping method is the fastest way to get through all the dough.

why is the dough stiff and hard to pipe at first?

This is totally normal! The cookie dough starts out firm, especially piping the first pan. As the warmth of your hands transfers through the piping bag, the dough softens and becomes easier to pipe.

why are my last batch of cookies darker?

By the time you get to the final tray of cookies, the dough has warmed up quite a bit from your hand and the kitchen heat. This causes the mini chips to melt into the dough and the cookies bake up a little darker in color. They still taste great!  

👩🏻‍🍳 expert tips for the best mini cookies

Use a kitchen scale. I know I say this every time, but it will make you a better baker. Measuring by weight is the most accurate, especially for flour.  Too much and the cookies will be dry and dense. If you don’t have a kitchen scale, use the spoon and level method; fluff the flour in the container, spoon into the measuring cup and level it off with a flat edge.

Do not over bake! These are tiny cookies and they bake fast. Check them at five minutes to get a feel for your oven. The edges will be set and the centers may look slightly under done.

Work in batches. You will have three pans going, so pipe one pan and put it in the oven while you pipe the next pan.

If the piping bag breaks, slip the broken bag into a new bag and keep going. It happens! The cookie dough is stiff at first and putting a little pressure on a disposable bag can cause a split. 

If you love chocolate chip cookies in all the different variations, my whole cookie recipes collection is worth a browse for your next baking adventure. And if you want another recipe that is just as easy and quicker, my chocolate chip cookies without brown sugar is another great one!

🫙 how to store 

Store mini chocolate chip cookies in an airtight container at room temperature for 2-3 days. Because of their small size, they do dry out a little faster than a regular cookie, so an airtight seal is important.

They also freeze well. Allow to cool completely, then store in an airtight container or zip-top bag in the freezer for up to 2 months. They will thaw quickly at room temperature.

hand holding a pile mini chocolate chip cookies

Remember to snap a picture and tag me on Instagram if you make these The Cutest Mini Chocolate Chip Cookies You’ll Ever Bake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

hand holding a pile mini chocolate chip cookies
Print Recipe

The Cutest Mini Chocolate Chip Cookies You'll Ever Bake

These mini chocolate chip cookies are soft, chewy and so easy! No mixer, no chill, just one bowl and a piping bag for ~230 adorable cookies!
Prep Time30 minutes
Cook Time6 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: chocolate chip cookies, Cookies, mini chocolate chips, mini cookies, no chill cookies, one bowl recipe
Servings: 230 cookies
Calories: 12kcal
Author: Tasia Harper

Ingredients

  • ½ cup unsalted butter melted, 113g
  • ¼ cup granulated sugar 50g
  • ½ cup packed brown sugar 100g
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • 1 ½ cups all-purpose flour 188g
  • ¾ cup mini chocolate chips 135g

Instructions

  • Preheat the oven to 350°F and line three half sheet pans with parchment paper. Set aside.
  • Melt the butter (½ cup/113g) and let it cool for 5 minutes.
  • Then add the granulated sugar (¼ cup/50g), brown sugar (packed ½ cup/100g) and kosher salt (½ teaspoon). Whisk for 1-2 minutes, until the mixture becomes smooth and cohesive.
  • Now add the egg (1 large) and vanilla (1 teaspoon) and whisk to combine, about 30 seconds.
  • Then whisk in the baking soda (½ teaspoon) until combined, about 30 seconds.
  • Add the flour (1 ½ cups/188g) and mini chocolate chips (¾ cup/135g) and mix in with a spatula until the cookie dough is formed.
  • Now transfer the cookie dough to a piping bag or gallon zip-top bag. Snip a half of an inch opening.
  • Pipe the cookies onto the prepared baking pans. Once the first pan is piped, you can bake them while continuing to pipe the remaining cookies. The piped dough is about the size of an American dime. I got about 92 cookies per pan on the first two pans and did the remaining cookies on the third pan.
  • The dough will start to get warm from the heat of your hand and will get easier to pipe as you go. By the final tray of cookies, the chocolate chips are melting a little, which will make that batch a tad bit darker in color.
  • Bake the cookies, one pan at a time for 5-7 minutes. Then remove from the oven and allow to cool completely on the pan. The cookies spread to be about 1 inch in size. I baked mine for 6 minutes and they had a soft bite to them. If you prefer a crunchier cookie, bake for 7 minutes.

Notes

Yield will depend on the size you pipe the cookie dough.  To get around 230 cookies, the dough will be about the size of an American dime ~ 1.75 cm in diameter and about 1 - 1.5 cm tall.
Mini chocolate chip cookies can be stored in an airtight container at room temperature for 2- 3 days. Due to their miniature size, they do dry out faster. 
They also freeze well. Allow to cool completely, then store in an airtight container or zip-top bag in the freezer for up to 2 months. They will thaw quickly at room temperature.
The dough is stiff when you start piping the first pan. In my testing, I did break a disposable piping bag once.  If this happens, cut a half inch tip in another bag and drop the bag with the hole in it into the next piping bag and continue.


Nutrition

Serving: 1 cookie | Calories: 12kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 8mg | Potassium: 2mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 0.004mg | Calcium: 1mg | Iron: 0.1mg

Simple One Layer Cereal Cake

Cereal cake is the answer when you want something a little unexpected and whimsical. It’s a simple, one layer snack cake packed with nostalgic cereal flavor. Soaked cereal milk is used in both the homemade cake batter and the cereal milk icing glaze. The cake comes together with about 15 minutes of prep time and bakes in under 30 minutes in an 8x8 pan. No fancy techniques, no complicated decoration, just a really soft, tender and flavorful cake!! 

slice of cake on a plate with a bite on a fork and a glass of milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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The idea of a cereal cake popped up when I surveyed my email subscribers for nostalgic cake flavors. Peanut butter jelly cake, anyone? This cereal milk cake tastes like your favorite childhood breakfast in cake form. It’s sweet and soft and will make people ask, “wait, what IS this?” before going back for a second piece. And since I am grown up now, I can tell you it pairs perfectly with a cup of coffee!

You will need to plan ahead to soak the cereal in milk to create the cereal milk. And you will want to bring the cold ingredients to room temperature, but everything about this cake is quick and easy to prepare. If you like low effort, easy one layer cakes, my chocolate chip snack cake is another favorite with cozy, nostalgic vibes.

💗 why make this cereal cake?

  • It tastes like that best sip of milk at the bottom of your cereal bowl!
  • One layer, simple decoration that anyone can do.
  • Use any breakfast cereal you love.  Froot Loops, Cocoa Puffs, Corn Flakes, the options are endless.
slices of cake on a parchment lined cutting board with froot loops

🍰 ingredient notes

I tested this recipe a few times, tweaking the amount of cereal crumbs and cereal milk to get the right cake texture and sweet cereal milk flavor. The incredibly moist crumb with a thin layer of icing is a perfect pair.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

cereal cake ingredients

Cereal ~ My family voted for Froot Loops, which gave the cake a sweet, nostalgic flavor that everyone loved. Plus, the crushed cereal in the batter creates some pretty colored specks in baked cake. Any sweetened/frosted cereal should work here. Cocoa Puffs would give you a chocolate version and Frosted Flakes would have more of a classic vanilla vibe. Cinnamon Toast Crunch would be incredible with the warm cinnamon. You’ll use the cereal in three ways; soaked in milk to make the cereal milk, crushed into fine crumbs for the cake batter and a little extra for decoration on top.

Milk ~ I used 2%, but whole milk will give you a slightly richer cereal milk

Butter and oil ~ the butter brings flavor and the oil keeps the crumb moist and soft. You will want the butter at room temperature.  Either canola or vegetable oil will work.

Sour cream ~ full fat will give the best results. It keeps the cake tender and adds some richness.  Full fat Greek yogurt can be substituted.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥛 how to make cereal milk

This step happens first and is super easy!  Combine the milk and cereal in a bowl and let it sit for one hour. The milk soaks up all the sweet cereal flavored goodness! You can do this up to a day ahead and keep it covered in the refrigerator.

Once it has soaked, strain the milk through a fine mesh strainer and discard the soggy cereal. You now have cereal milk. ⅓ cup will be used in the cake batter and save the rest for icing.

froot loops in a strainer set over a spouted measuring cup

🥣 how to make in photos

Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper.  Set aside.

In a food processor (I use my mini-prep), crush the cereal to fine crumbs.

sugar, butter, salt and oil mixed together in a glass bowl

With a hand-mixer or stand mixer with the paddle attachment, cream together the butter, kosher salt, granulated sugar and oil until combined.

cake batter after eggs and vanilla have been added

Add in the eggs and vanilla and mix on medium for until combined. Scrape up and down the bowl.

cake batter in a bowl after sour cream and baking soda have been added

Now add the sour cream and baking powder and mix until combined.

half the flour added to cake batter in a bowl

Then add half of the flour and mix on low until some large streaks of flour remain.  Scrape up and down the bowl and add the cereal milk mixing on low until just combined. 

remaining flour and crushed cereal added to cake batter in a bowl

Now add the remaining flour and the cereal crumbs and mix with a spatula until combined.

Pour the batter into the prepared pan and place in the preheated oven. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.

🎉 quick and easy decoration idea

Once the cake is cool, make the icing. Stir together the confectioners’ sugar, vanilla and cereal milk in a bowl. You want a thick, spreadable glaze. Start with 1 tablespoon of milk and add more slowly. The icing should be thick enough to spread without running over the edges.

Spread the icing immediately over the top of the cake (an offset spatula is helpful here). Then scatter some crushed cereal pieces over the top. I like to use my fingers to break the cereal into irregular sized pieces so you get a little color and crunch in every bite.

frosted cereal cake in an 8x8 pan

The icing will set at room temperature in about 30 minutes.  If you can’t wait that long, you can absolutely slice into the cake while the icing is still soft!

If you love a good simple glaze situation, my lemon snack cake has a similar easy topping and that bright citrusy flavor is a nice contrast if you want to make another cake along side this one.

👩🏻‍🍳 tips for the best snack cake

Make the cereal milk first. It needs at least one hour to soak, so plan accordingly. It’s hands off time, but needs to happen first.

Use a kitchen scale. I know I say this every recipe, but it’s the most reliable way to measure.  Too much flour will affect the texture of the final cake. This is the kitchen scale I use, but this Escali scale is a great option as well.

Room temperature ingredients.  The butter, eggs and sour cream should all be room temperature before you start mixing. Cold ingredients don’t combine as well and will affect how the cake bakes.

Don’t over bake.  The cake is done when a toothpick in the center comes out with just a few moist crumbs. 

Crush the cereal garnish with your fingers. You don’t want it powdery on top, just gently broken into smaller pieces for color and crunch. Add it right after you spread the icing, so it sticks.

🫙 a note on storage

An airtight container can make the icing a bit sticky. If you want to avoid that, leave the top of the cereal cake uncovered.  Then press parchment paper or plastic wrap against the sides of any cake to keep it from drying out.

slice of cereal cake on parchment paper with a bowl of Froot Loops in the foreground

Remember to snap a picture and tag me on Instagram if you make this Simple One Layer Cereal Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

slice of cake on a plate with a bite on a fork and a glass of milk
Print Recipe

Simple One Layer Cereal Cake

Cereal cake is a moist one layer cake made with cereal milk baked in and a sweet cereal milk icing on top. Easy, fun and nostalgic!
Prep Time15 minutes
Cook Time30 minutes
Cooling and Decorating1 hour 15 minutes
Course: Cakes, Dessert
Cuisine: American
Keyword: breakfast cake, breakfast cereal, cereal, cereal cake,, cereal milk
Servings: 12 slices
Calories: 237kcal
Author: Tasia Harper

Ingredients

cereal milk

  • ¾ cup cereal 27g*, I used Froot Loops
  • ¾ cup milk 177mL, I use 2%

cereal cake

  • ½ cup cereal crushed to fine crumbs 18g*
  • 2 tablespoons unsalted butter room temperature 28g
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar 150g
  • ¼ cup vegetable oil** 56g
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 5 tablespoons sour cream 75g
  • 1 ½ teaspoons baking powder
  • 1 ¼ cups all-purpose flour 156g
  • ⅓ cup cereal milk 80mL

cereal milk icing

  • 1 cup confectioners’ sugar 120g
  • ½ teaspoon pure vanilla extract
  • 1 - 2 tablespoons cereal milk 15-30mL
  • Additional crushed cereal for garnish

Instructions

for the cereal milk

  • Start by placing ¾ cup/27g cereal and ¾ cup/177mL milk in a bowl and let sit for at least one hour. Can be placed in a covered bowl in the refrigerator for up to one day ahead. (you will have a few tablespoons of cereal milk left over)

for the cake

  • Preheat the oven to 350°F/177°C and line an 8x8 baking pan with parchment paper. Set aside.
  • In a food processor, crush the cereal (½ cup/18g) to fine crumbs. You can also place the cereal in a zip-top bag and use a rolling pin to crush the cereal. Set aside.
  • With a hand-mixer or stand mixer with the paddle attachment, cream together the butter (2 tablespoons/28g), kosher salt (½ teaspoon), granulated sugar (¾ cup/150g) and oil (¼ cup/56g) for 2-3 minutes on medium until combined.
  • Add in the eggs (2 large) and vanilla (2 teaspoons) and mix on medium for 30-60 seconds, until combined. Scrape up and down the bowl.
  • Now add the sour cream (⅓ cup/75g) and baking powder (1 ½ teaspoons) and mix until combined, about 30 seconds.
  • Then add half of the flour (total flour amount is 1 ¼ cups/156g, so half is 78g) and mix on low until some large streaks of flour remain. Scrape up and down the bowl and add the cereal milk (⅓ cup/80mL), mixing on low until just combined. Now add the remaining flour (78g) and the cereal crumbs and mix with a spatula until combined.
  • Pour the batter into the prepared pan and place in the preheated oven. Bake for 25-30 minutes or until a toothpick comes out with just a few moist crumbs.
  • The cereal cake can cool in the pan, set on a wire rack. This will take about 1 hour at room temperature.

For the cereal milk icing

  • Once the cake is cool, in a bowl mix together the confectioners’ sugar (1 cup/120g), vanilla (½ teaspoon) and 1 -2 tablespoons of the remaining cereal milk until a thick, spreadable glaze is formed. (my icing consistently took 1 tablespoon + 2 teaspoons cereal milk)
  • Spread the icing over the cake and garnish with more crushed cereal pieces (I use my fingers to crush the pieces) The icing will set in about 30 minutes at room temperature. The cake can be served immediately, if you don’t mind the icing being soft.

Notes

*The gram weights are shown for Froot Loops, other cereals may vary in weight.
**Vegetable or canola oil can be used.
The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to one week.  I find storing in an airtight container causes the icing to get a bit sticky.  If you are comfortable, you can use parchment paper or plastic wrap and press it against the cut sides of the cake, but leave the top uncovered.

Nutrition

Serving: 1 slice | Calories: 237kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 191mg | Potassium: 78mg | Fiber: 1g | Sugar: 24g | Vitamin A: 258IU | Vitamin C: 0.05mg | Calcium: 62mg | Iron: 2mg

No Chill Coffee Cake Cookies

Coffee cake cookies combine everything you love about a classic crumb cake into a soft chewy cookie with a buttery brown sugar streusel baked right into the center. They taste like a slice of your favorite coffee cake, but better because they are cookies! The dough gets made in a mixer with cold ingredients and the streusel needs a quick mix in a bowl. 14 large bakery style cookies are ready in about 45 minutes with no chilling of the dough. If you have been looking for a quick and easy cookie that looks like it took way more effort than it did, this recipe is for you.

overhead look at coffee cake cookies on parchment paper with a glass of milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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As someone who has been baking for decades, I can tell you this dough comes together fast and comes out beautifully every time. The cookies hit all the right boxes; tender center, crumbly topping and either a simple vanilla icing or dusting of confectioners’ sugar for the final touch. They taste like they came from a bakery, but you get all the credit!

I created this recipe because I wanted the taste of classic coffee cake without the wait. (I’m late to the party, but I’ve started watching Gilmore Girls. Seems Lorelai and I share the same coffee addiction🙃). Just a simple dough (no cake mix here!), a quick streusel, icing if you want and you're done. The cookies use a “thumbprint” trick that holds the streusel in place so you get the crumbly topping baked right in.

If you love cinnamon forward baked goods, my cinnamon roll sugar cookies are another one you'll want to add to the rotation! And if you want coffee cake, I have cinnamon walnut, blueberry and blackberry recipes as well.

There are many other no-chill cookies on the blog if you love a fast, no fuss cookie!

broken cookie pieces on top of a pile of cookies with milk in the background

🛒 ingredient notes

I tested this recipe until the streusel to cookie ratio felt right. The secret is pressing the indent into each cookie before baking. This lets the streusel sit inside the cookie instead of just on top. It bakes right in giving you that classic coffee cake crumb in every bite. The dough uses cold butter, which creates a great texture in the final cookie. They have a warm, nostalgic flavor; perfect with a cup of coffee.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for coffee cake cookies

Brown sugar ~ brown sugar brings that classic coffee cake crumble sweetness.  I prefer dark brown sugar, but light brown also works.

Butter ~ the cookie dough uses cold butter, but the streusel uses melted butter.  The melted butter gives you that clumpy, crumbly texture that is signature to classic coffee cake.

Egg + egg yolk ~ one large egg and one extra yolk gives these cookies a rich, chewy texture.  The extra yolk adds fat without extra moisture, which is what you want for a soft cookie.  I do the same thing in my kit kat cookies.

Cornstarch ~ helps to keep these coffee cake cookies soft and keeps them from spreading too much.

Confectioners' sugar and milk (not shown) ~ also known as powdered sugar or icing sugar is used for the drizzle.

🧈 why do you start with cold butter?

Starting with cold butter and beating it until softened creates a really nice texture in the finished cookie. Since you are busy, this slightly different approach, which I also use in my cookies and cream cookies, gives you a great result without having to plan ahead.

🥣 how to make in photos

Preheat the oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.

Make the cinnamon streusel: In a medium size bowl, mix together the flour, brown sugar and cinnamon. Then pour in the melted butter and stir until crumbly. Set aside.

butter and salt beaten together in a mixing bowl

In a stand mixer with the paddle attachment, beat the cold and cubed butter and kosher salt until softened, about 1-2 minutes. Scrape up and down the bowl.

butter, sugars and salt mixed together in a mixing bowl

Add the granulated sugar and brown sugar and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 1-2 minutes. Scrape up and down the bowl.

cookie dough after eggs and vanilla are added in a mixing bowl

Then add the egg + yolk and vanilla and mix on medium until combined, about 30- 60 seconds.

cookie dough in a mixing bowl before the flour is added

Now add the baking soda, baking powder and cornstarch and mix on medium until combined, about 30 seconds. Scrape up and down the bowl.

cookie dough filled with streusel on a parchment lined baking sheet with one with a tablespoon pressing the indent

Add the all-purpose flour and mix on low until the dough comes together.

Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out the cookie dough balls and place on prepared baking pans. Press each cookie down to about ¼ inch thickness.

Use the back of a tablespoon to press down in the center of each cookie, making an indent. Then fill with streusel.

cookies with glaze and with confectioners' sugar on a parchment lined baking sheet

Bake for 9-11 minutes, until the edges are set. Cookie scoot when the cookies are hot out of the oven, if you'd like to make the cookies more round.

Allow the cookies to cool on the pan for at least 10 minutes before removing. They can cool completely on the pan.

Once cool, drizzle with vanilla icing or a dusting of confectioners' sugar.

👩🏻‍🍳 expert tips for the best coffee cake cookies

Use a kitchen scale for the correct amount of flour. If you don’t have a kitchen scale, fluff the flour in the container, spoon it into the measuring cup and level it off with a flat edge.  I love my OXO scale, but this Escali scale is another more affordable option.

Don’t skip the indent!  The center well is what makes these cookies work. Use the back of a tablespoon to press firmly into the center of each cookie. Fill it generously with streusel. It creates the true coffee cake look while holding the topping in place while baking.

Don’t over bake! The cookies are done when the edges are set and the middle may look a little underdone. They will finish baking as they cool on the pan. Over baking is the quickest way to lose the soft and chewy texture.

Use the cookie scoot.These cookies stay pretty round when baked, but if you want them really round, you can scoot them when hot from the oven. This is the Ateco round cutter set I use.

Wait to drizzle.  Allow the cookies to cool before adding the vanilla drizzle or confectioners’ sugar. If they are still warm, the icing or sugar will melt into the cookie instead of setting up nicely on top.

coffee cake cookies piled on a cooling rack with a glass of milk in the background

Remember to snap a picture and tag me on Instagram if you make these No Chill Coffee Cake Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

coffee cake cookies piled on a cooling rack with a glass of milk in the background
Print Recipe

No Chill Coffee Cake Cookies

Coffee cake cookies turn classic crumb cake into soft, chewy cookies with a buttery brown sugar streusel center. Makes 14 bakery style cookies in about 45 minutes with no chilling needed.
Prep Time15 minutes
Cook Time10 minutes
Course: Cookies, Dessert, Snacks
Cuisine: American
Keyword: bakery style, coffee cake cookies, no chill cookies, streusel topping
Servings: 14 cookies
Calories: 250kcal
Author: Tasia Harper

Ingredients

streusel topping

  • ½ cup all-purpose flour (63g)
  • ¼ cup packed brown sugar (50g)
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter melted, (43g)

coffee cake cookies

  • ½ cup unsalted butter cold and cubed (113g)
  • ½ teaspoon kosher salt
  • ⅓ cup granulated sugar (67g)
  • ½ cup packed brown sugar* (100g)
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch (8g)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 cups all-purpose flour (250g)

icing drizzle

  • ½ cup confectioners' sugar (60g)
  • ½ teaspoon pure vanilla extract
  • 2-3 teaspoons milk

Instructions

  • Preheat the oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.

for the streusel topping

  • In a medium size bowl, mix together the flour (½ cup/63g), brown sugar (¼ cup/50g) and cinnamon (1 teaspoon). Then pour in the melted butter (3 tablespoons/42g) and stir until crumbly. Set aside.

for the cookies

  • In a stand mixer with the paddle attachment, beat the cold and cubed butter (½ cup/113g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  • Add the granulated sugar (⅓ cup/67g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 1-2 minutes. Scrape up and down the bowl.
  • Then add the egg (1 large + large egg yolk) and vanilla (2 teaspoons) and mix on medium (speed 4 on KitchenAid) until combined, about 30-60 seconds.
  • Now add the baking soda (½ teaspoon), baking powder (½ teaspoon) and cornstarch (1 tablespoon/8g) and mix on medium until combined, about 30 seconds. Scrape up and down the bowl.
  • Add the all-purpose flour (2 cups/250g) and mix on low (stir on KitchenAid) until the dough comes together.
  • Using around 2 tablespoons of dough (I use a size 30 scoop), scoop out the cookie dough balls (42g per cookie) and place on prepared baking pans. I place 7 cookies on each pan. Press each cookie down to about ¼ inch thickness.
  • Use the back of a tablespoon to press down in the center of each cookie, making an indent. If the tablespoon is sticking to the dough, rub the back of the tablespoon in a small bowl of granulated sugar. Repeat as necessary. Fill each indent with a tablespoon of the streusel mixture.
  • Bake for 9-11 minutes, until the edges are set. Cookie scoot when the cookies are hot out of the oven, if you'd like to make the cookies more round.
  • Allow the cookies to cool on the pan for 10 minutes before removing to a wire cooling rack to cool completely. They can also cool completely on the pan.

for the icing*

  • In a medium size bowl, mix together the confectioners' sugar (½ cup/60g), vanilla (½ teaspoon) and 2 teaspoons milk. Stir until a thick, but pourable icing is formed. Add milk in ½ teaspoon increments, if needed, to reach the right consistency. Drizzle the icing over the cooled cookies.

Notes

*Coffee cake cookies can be dusted with confectioners' sugar instead of icing.
Cookies can be stored in an airtight container at room temperature for up to 5 days.  They can also be frozen in an airtight container in the freezer for up to 3 months.

Nutrition

Serving: 1 cookie | Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 166mg | Potassium: 50mg | Fiber: 1g | Sugar: 21g | Vitamin A: 296IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg

Quick and Easy Peanut Butter and Jelly Cake

Peanut butter and jelly cake is a sweet twist on the nostalgic childhood classic sandwich. The one layer peanut butter cake is super moist and has a pb jam swirl instead of frosting. Made from scratch using oil, creamy peanut butter and your favorite jam. You can call it an afternoon snack cake, dessert or the best birthday cake. With 15 minutes of prep time and no decorating needed, you'll love how quick and easy it is to make!

slice of cake on a plate with a jar of jam in the back ground and a bowl of peanuts

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Raise your hand if pb&j sandwiches were a staple during your childhood. Not gonna lie, I was a weird kid and preferred peanut butter and butter sandwiches. Once I moved to university and was on a student budget, I came to appreciate the peanut butter and jelly combo!

When I surveyed my email subscribers about nostalgic cake flavors, cereal cake anyone?, peanut butter and jelly was at the top of the list. (If needed, sun butter and jelly bars are a great peanut free alternative!) Since you are busy, like me, I created this recipe to be quick and easy. It mixes in a few bowls, with no mixer needed.

The combination of oil and buttermilk creates a super moist cake. I accidentally over baked the cake in these photos by 2-3 minutes and it's still incredibly moist and tender!

slices of cake showing moist texture on a cake plate

🥜 ingredient notes

I tested this cake a couple times because while peanut butter technically has moisture in it, it can cause baked goods to be a bit dry. To counter that, I took a note from chocolate cake and espresso cake and used oil as the main fat. Buttermilk is also used to add moisture and tenderness. You won't even miss that the cake batter has no butter in it!

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for peanut butter and jelly cake
  • Peanut butter ~ I recommend using a processed peanut butter, not natural peanut butter with oil that needs to be mixed in.  I tested with Justin's and Jif.  If using a peanut butter with added sugar, the cake will be a bit more sweet.
  • Jam ~ we like raspberry jam, but grape is classic to this nostalgic combo. Use your favorite!
  • Oil ~ vegetable oil or canola oil can be used. I did not test with coconut oil, but suspect that would work well too.
  • Buttermilk ~ adds moisture and helps to create a tender crumb. I prefer store bought buttermilk for the best results. See the recipe card notes for how to substitute homemade buttermilk, if needed.

🥣 how to make in photos

Preheat the oven to 350°F and line a 9-inch round baking pan with a parchment paper round and set aside.

In a small bowl, combine the peanut butter, confectioners’ sugar, vanilla and vegetable oil, mixing until smooth. Set aside. Measure out the jam and stir with a spoon to loosen. Set aside.

oil, sugars and salt whisked together in a glass bowl

In a medium to large bowl, whisk together the granulated sugar, brown sugar, kosher salt and vegetable oil. The mixture will not be fully smooth at this point.

cake batter in a bowl before flour and buttermilk added

Then add peanut butter, egg and vanilla and whisk until fully combined and smooth.

cake batter in a bowl with a whisk with half the flour added

Now whisk in the baking soda and once combined whisk in ½ cup of the flour.

cake batter in a bowl with a spatula

Once the flour disappears into the cake batter, whisk in the buttermilk. Now fold in the remaining ½ cup flour with a spatula, mixing just until everything is combined.

Pour the peanut butter cake batter into the prepared pan.

dollops of jam and peanut butter over cake batter

Then take spoonfuls of the peanut butter swirl and drop them over the top of the cake batter.  Now take spoonfuls of jam and drop them in between the peanut butter dollops.

peanut butter and jelly swirl with peanuts over cake batter in a baking pan

Use a knife to swirl the peanut butter and jam topping into the cake batter. Top with the chopped peanuts.

baked cake in a cake pan

Bake in the preheated oven for 30-25 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Allow the cake to cool completely in the pan set on a wire cooling rack.  Slice and serve.  If desired, sift a little confectioners’ sugar over the top of the slices before serving.

slice of cake on a plate with a bite on a fork

Remember to snap a picture and tag me on Instagram if you make this Quick and Easy Peanut Butter and Jelly Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

slice of peanut butter and jelly cake on a plate
Print Recipe

Quick and Easy Peanut Butter and Jelly Cake

Moist peanut butter jelly cake with a jam swirl. Made from scratch with 15 minutes of prep time. No frosting needed!
Prep Time15 minutes
Cook Time35 minutes
Course: Cakes and Cupcakes, Dessert
Cuisine: American
Keyword: pb&j, peanut butter and jelly, peanut butter cake, peanut butter jam cake, peanut butter jelly cake
Servings: 12 slices
Calories: 343kcal
Author: Tasia Harper

Ingredients

peanut butter jam swirl

  • ¼ cup peanut butter* 63g
  • 2 tablespoons confectioners’ sugar 15g
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon vegetable oil** 15mL
  • ¼ cup jam ~80g

peanut butter cake

  • ¼ cup granulated sugar 50g
  • ¾ cup brown sugar packed (150g)
  • ¼ teaspoon kosher salt
  • ½ cup vegetable oil 120mL
  • ½ cup peanut butter 125g
  • 1 large egg room temperature preferred
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour 125g
  • ½ cup buttermilk*** room temperature (120mL)

peanut garnish

  • 2 tablespoons peanuts chopped, if desired 22g

Instructions

  • Preheat the oven to 350°F/177°C and line a 9-inch round baking pan with a parchment paper round and set aside.

for the peanut butter jam swirl

  • In a small bowl, combine the peanut butter (¼ cup/63g), confectioners’ sugar (2 tablespoons/15g), vanilla (1 teaspoon) and vegetable oil (1 tablespoon/15mL), mixing until smooth. Set aside. Measure out the jam (¼ cup/~80g) and stir with a spoon to loosen. Set aside.

for the peanut butter cake

  • In a medium to large bowl, whisk together the granulated sugar (¼ cup/50g), brown sugar (¾ cup/150g), kosher salt (¼ teaspoon) and vegetable oil (½ cup/120mL). The mixture will not be fully smooth at this point.
  • Then add peanut butter (½ cup/125g), egg (1 large) and vanilla (1 tablespoon) and whisk until fully combined and smooth.
  • Now whisk in the baking soda (½ teaspoon) and once combined whisk in ½ cup of the flour/62g. Once the flour disappears into the cake batter, whisk in the buttermilk (½ cup/120mL). Now fold in the remaining ½ cup flour with a spatula, mixing just until everything is combined.
  • Pour the peanut butter cake batter into the prepared pan. Give the pan a jiggle, if needed, to spread the batter.
  • Then take spoonfuls of the peanut butter swirl and drop them over the top of the cake batter. Now take spoonfuls of jam and drop them in between the peanut butter dollops. Use a knife to swirl the peanut butter and jam topping into the cake batter. Top with the chopped peanuts, if desired.
  • Bake in the preheated oven for 30-35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Allow the cake to cool completely in the pan set on a wire cooling rack. Slice and serve. If desired, sift a little confectioners’ sugar over the top of the slices before serving.

Notes

*I recommend using a processed peanut butter, not natural peanut butter with oil that needs to be mixed in.  I tested with Justin's and Jif.  If using a peanut butter with added sugar, the cake will be a bit more sweet.
**Vegetable or canola oil can be used. I did not test melted coconut oil, but suspect it would work too.
**I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ½ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.
Use your favorite flavor of jam.  Jam weights may vary slightly, so check the nutrition information on the jam you use, 80 grams is a good estimate for ¼ cup.
An 8x8 baking pan can also be used, the bake time should be similar.
Store any left over cake wrapped at room temperature for 2-3 days or wrapped tightly in the refrigerator for up to five days.

Nutrition

Serving: 1 slice | Calories: 343kcal | Carbohydrates: 36g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 186mg | Potassium: 159mg | Fiber: 1g | Sugar: 25g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Thin and Crispy Chocolate Chip Cookies

If you like a chocolate chip cookie with a crispy outside and chewy inside, this simple chocolate chip cookie recipe is for you. Mixed in one bowl, made with melted butter and 16 cookies ready in about 30 minutes. These thin, crispy edge cookies are like Tate's, but even better since they are homemade!

crispy chocolate chip cookies broken in half showing melty chips and chewy inside texture

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I know I'm repeating myself, but I live in a house full of cookie monsters! Classic chocolate chippers are the most requested, but sometimes they ask for a variation.

Chocolate chip cookies with biscoff, check.

We ran out of brown sugar, so chocolate chip cookies with no brown sugar, check.

Need them without eggs? Egg free chocolate chip cookies, check.

Chocolate chip cookies with oatmeal and coconut, check.

While the list of variations goes on from there, I was recently asked about a thinner, crispy edge chocolate chip cookie. Which brings us to today's recipe.

thin chocolate chip cookies on a parchment lined cooling rack

🍪 ingredients notes

Ya'll are busy, like me, so I created another no mixer needed cookie recipe. It uses melted butter and the cookie dough is no chill, so no need to plan ahead.

In my testing, using more white sugar and less brown sugar helped create a thinner cookie with a crispier edge. I also had some taste testers, who said, "oh, these are like Tate's". And with their help, I adjusted the flour amount a few times to get the best crispy and chewy texture.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for crispy chocolate chip cookies

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make crispy edge cookies

Preheat the oven to 375°F and prepare two baking sheet pans with parchment paper or silicone baking mats.

melted butter, sugars and salt mixed together in a glass bowl

In a medium to large bowl, melt the butter and allow it to cool for 5 minutes. Add the granulated and brown sugar and kosher salt and mix until fully incorporated.

egg and vanilla added to melted butter and sugars in a glass bowl

Add in the egg and vanilla. Stir until the mixture is combined and smooth.

cookie dough in a bowl with a spatula before the flour is added

Sprinkle the baking soda over the mixture and stir well. Then scrape the sides and bottom of the bowl.

chocolate chips added to cookie dough in a bowl with a bit of flour still showing in the dough

Then add the flour and stir until a few streaks of flour remain. Now fold in the chocolate chips.

chocolate chip cookie dough on a parchment lined baking sheet

Use about 1 ½ tablespoons of dough per cookie and place the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookie dough until the edges are lightly golden. Remove the cookies from the oven and allow to cool on the baking pan for five minutes. Then move to a wire cooling rack to cool completely.

👩🏻‍🍳 tips for the best homemade cookies

  • Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
  • Measure your ingredients correctly! I know I say this all the time, but a kitchen scale is your best friend when baking. A scale ensures you have the proper amount of each ingredient. If you don't have a scale, fluff the flour in its container and then spoon it into the measuring cup; then use a knife to level it off. This Escali scale is a very economical option.
  • Let the melted butter cool for 5 minutes. This helps the cookies spread to the right thinness and helps them to be less greasy.
  • Use light colored baking pans and parchment paper or silicone baking mats.
  • If needed, drop the pan on the stove top or heat resistant area once or twice to deflate the chocolate chip cookies.
  • If you like a crispy, crunchy cookie, bake them a minute or two longer.
broken cookie on a parchment lined cooling rack with a glass of milk

Remember to snap a picture and tag me on Instagram if you make these Thin and Crispy Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

crispy chocolate chip cookies broken in half showing melty chips and chewy inside texture
Print Recipe

Thin and Crispy Chocolate Chip Cookies

Love chocolate chip cookies with crispy edges and chewy centers? This one bowl, melted butter recipe makes thin cookies in about 30 minutes.
Prep Time10 minutes
Cook Time13 minutes
Total Time21 minutes
Course: Cookies
Cuisine: American
Keyword: chocolate chip cookies, cookie recipe, melted butter, no chill, thin cookies
Servings: 16 cookies
Calories: 187kcal
Author: Tasia Harper

Ingredients

  • ½ cup unsalted butter melted (113g)
  • ½ cup granulated sugar (100g)
  • ¼ cup brown sugar packed (50g)
  • ½ teaspoon kosher salt
  • 1 large egg room temperature preferred*
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • 1 ⅓ cups all-purpose flour (167g)
  • 1 cup chocolate chips (170g)

Instructions

  • Preheat oven to 375°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
  • In a medium to large bowl, melt the butter (½ cup/113g) and allow it to cool for 5 -10 minutes. Add the granulated sugar (½ cup/100g), brown sugar (¼ cup/50g) and kosher salt (½ teaspoon) and mix until fully incorporated.
  • Add in the egg (1 large) and vanilla (1 teaspoon). Stir until the mixture is combined and smooth.
  • Sprinkle the baking soda (½ teaspoon) over the mixture and stir well. Then add the flour (1 ⅓ cups/167g) and stir until just a few streaks of flour remain. Fold in the chocolate chips (1 cup/170g).
  • Use about 1 ½ tablespoons of dough per cookie and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. (My cookie dough scoops were 40g each). You should get 15-16 cookies.
  • Bake the cookies for 10-13 minutes, until the edges are set and lightly brown. Allow the cookies to rest on the pan 5 minutes, then remove to a wire rack to cool completely. This should yield thin cookies that are crispy on the outside and chewy inside. If you want them crispy all the way through, they will need another minute or two.

Notes

* To quickly bring the egg to room temperature, place it in warm tap water for about 10 minutes.
The chocolate chips might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.
If you only have table salt, use half the amount.
Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition

Serving: 1 cookie | Calories: 187kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 113mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 192IU | Calcium: 16mg | Iron: 1mg

Easy Single Layer Cakes without Frosting

These single layer cakes are easy to make while still looking impressive. The from scratch cakes are perfect for entertaining or a celebrating a weeknight birthday. And they are all made without frosting.

collage of photos of six single layer cakes
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As a busy mama and home baker, single layer cakes are easy to love! No stacking of layers or decorating skills needed. Several of the recipes mix in one bowl without a mixer. Less dishes for the win!

And since we are going for simple, all these cake recipes are frosting free. Baked in 8-inch or 9-inch pans or an 8x8 baking pan.

I have included six single layer cakes that deliver flavor without the hassle of frosting or decorating. Happy baking!

slice of sprinkle cake on a plate with a bite on a fork and a glass of milk

🍰 six simple one layer cakes

Moist Chocolate Chip Snack Cake
Moist and tender, you will love this single layer cake that mixes in one bowl without a mixer.
take me to the recipe!
slice of chocolate chip snack cake on a plate with pink flowers
Italian Almond Cake
A dense and tender almond cake with a thin and crunchy almond topping.
take me to the recipe!
slice of Italian almond cake showing the texture
Strawberry Vanilla Cake
The vanilla cake bakes with strawberries on top, giving a sweet jammy topping. The cake is tender and soft and mixes in one bowl without a mixer.
take me to the recipe!
top view of strawberry vanilla cake with a couple slices missing
Easy Churro Cake
Cinnamon and sugar swirled into a fluffy vanilla cake and a cinnamon sugar coated top.
take me to the recipe!
two slices of churro cake on a plate with a fork
Easy One Layer Sprinkle Cake
This one layer yellow cake is loaded with sprinkles and topped with a buttery crumb topping.
take me to the recipe!
slice of sprinkle cake on a plate with milk in the background
Blackberry Coffee Cake
This blackberry cake uses sour cream, which gives it a super soft and tender crumb. Blackberries and streusel fill the middle, with more streusel on the top. Perfect for breakfast or dessert!
take me to the recipe!
slice of blackberry coffee cake on a plate

👩🏻‍🍳 tips for the best from scratch cakes

  • Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, be sure to use the spoon and level method. (Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife). I use this OXO kitchen scale, if you need a more economical option, this Escali scale is also fantastic.
  • Follow each individual cake recipe instructions for the proper temperature of the ingredients used.
  • Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
  • Use parchment paper to line your cake pans for easy removal once baked.
  • Once the batter is in the prepared pan, drop the pan on the counter a time or two to help remove any air bubbles in the batter.
  • For the best, moist and tender cake, don't over bake it. Remember your oven is different than mine and baking times may vary a little. These easy single layer cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs.

🥣 best pans for baking single layer cakes

Fat Daddio's makes great cake pans! I like their 8-inch round pan and 9-inch round pan.

USA Pans are my favorite for an 8x8 baking pan. The pans are lighter in color, which makes them perfect for snack cakes (like cookies and cream cake) and birthday cake blondie bars.

Fat Daddio's also makes an amazing springform pan, I use their 9-inch springform.

chocolate chip snack cake on a cake stand and cut in slices

Remember to snap a picture and tag me on Instagram if you make any of these Easy Single Layer Cakes without Frosting. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make any of these single layer cake recipes from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Simple Homemade Fresh Raspberry Cake

This homemade raspberry cake has a moist, springy sponge infused with fresh raspberry puree. It looks like it came from a bakery, but is a surprisingly simple cake to make at home. Made from scratch with real raspberries for a flavor packed dessert. The two 8-inch layers are filled, topped and decorated with a white chocolate frosting. It is exploding with raspberry and white chocolate flavor and is perfect for birthdays, celebrations or Sunday dinner.

This post was originally published in September of 2018 and has been updated with helpful information and new photos. The recipe remains the same. 

Clarissa commented, “I wanted to make a raspberry cake to use up some of the black raspberries we grow every summer. I was a little unsure clicking on this recipe because google showed it had only been rated twice. This cake was totally worth it.”

slice of raspberry cake on a plate with milk in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This raspberry cake recipe is for a day when you have time to spend several hours baking and decorating a cake.  If you need a busy day raspberry cake, try my raspberry almond cake, raspberry cupcakes or lemon raspberry cupcakes. 

In 2018 when I developed this recipe, a Google search for raspberry cake left me wanting for more. White cake with raspberries folded in, a Jell-O version, lots of lemon and raspberry and cakes layered with a raspberry puree.  Not one made- with-real-raspberries raspberry cake.  

While all of these are good options, they are not what I was looking for.  So, I set out to make my own and let me tell you, if you love raspberries like I do, you are going to love this homemade cake recipe!

overhead look at a slice of cake on a plate with a fork and a glass of milk and bowl of berries

💬 why can raspberry cake turn grey or bluish? 

Recipe testing mistake #1. While the puree was a gorgeous, deep, rich red, the puree turned the batter a strange bluish green.  Hmmmmm.....is that where the blue raspberry flavor was born??? 

Real raspberries contain anthocyanins, which have a chemical reaction with baking soda when baked.  This reaction turns them grey or blue.  Lesson learned, add some red or pink gel coloring to the batter.

🛒 ingredient and testing notes

I started with my favorite vanilla cake and decided to reduce fresh raspberries into a puree to mix into the batter. The first test was good, but it had room for improvement.  The layers were a bit heavy and it did not impart as much raspberry flavor as I had hoped. So, I swapped the all-purpose flour for cake flour and whole eggs for egg whites.  I also increased the amount of the raspberry puree and let it reduce on the stove for 15 minutes longer. Those extra 15 minutes really added depth to the real raspberry flavor!

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Raspberries ~ the raspberry puree can be made with frozen or fresh raspberries.  You will want fresh raspberries between the layers as frozen will get too soggy.  I prefer to push the raspberry puree through a fine mesh strainer once it’s cooked to remove all the seeds.

Egg whites ~ the yolk and white will separate easier when the eggs are cold.  Then allow the whites to come to room temperature along with the butter and milk.

Milk ~ I’ve made this raspberry cake with 1% milk, buttermilk and kefir.  All work.

Almond extract ~ just a touch adds a nice extra flavor.  If you don’t have or don’t care for almond extract you can eliminate it.

🍰 how to make step by step in photos 

sugar sprinkled over raspberries in a saucepan

Make raspberry puree by placing raspberries and granulated sugar in a small saucepan. Place over low heat and allow to reduce for 45 minutes, stirring occasionally. 

raspberry puree in a fine mesh stainer

I like to push the reduced berries through a sieve to remove the seeds, but this step is optional. Set aside to cool. 

Preheat your oven to 325° F.

Prepare two 8-inch round baking pans and set aside.

butter, sugar and pink food coloring beaten together in a mixing bowl

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and a drop or two of pink or red food coloring (if using) until light and fluffy. 

butter, sugar, pink food coloring and first half of egg whites mixed together in a mixing bowl

Scrape up and down the sides of the bowl and add half of your egg whites and mix until incorporated. 

cake batter in a mixing bowl after eggs and extracts have been added

Scrape up and down the sides of your bowl and add the remaining egg whites and the vanilla and almond extracts and mix until well combined.

cake batter in a mixing bowl with large streaks of flour remaining

With the mixer on low, add the flour mixture and milk in three alternating additions, beginning and ending with the dry. Then add the raspberry puree being careful not to over mix your batter.

cake batter in cake pans

Divide your batter equally between the two prepared pans and bake until the tops are lightly browned and a toothpick or cake tester comes out mostly clean.

baked cake in cake pans

Cool cake layers in pans placed on a wire rack for 10-15 minutes before turning them onto the wire rack to cool completely.

The recipe card includes a white chocolate swiss meringue buttercream (my favorite!). If you need help with making swiss meringue buttercream, see this chocolate buttercream post.

💗🌱 simple decoration for this real raspberry cake 

Once the cakes are cool, level with a large serrated knife or cake leveler, if needed.

fresh raspberries on buttercream covered cake layer on top of a cake turntable

Place one layer on a serving plate, cake stand or a cardboard cake round, topside up. Spread about 1 cup of white chocolate buttercream evenly over the cake. Then sprinkle some fresh raspberries over the buttercream, if using, and gently press into the frosting.

overhead look at decorated cake on a plate stand

Place the second layer, topside down, on top of the filling. Lightly frost the cake to create a crumb coat. This does not have to be perfect, it is meant to lock all the crumbs into the thin layer of frosting. Chill cake for 30 minutes to set the crumb coat.

Frost with remaining buttercream, smoothing evenly over the top and sides of the cake. Decorate with swirls of frosting around the top edge of the cake, if desired. Wilton 1M is my favorite tip. You can also garnish with extra fresh raspberries.

The results?  A lovely, moist, springy cake infused with real raspberry flavor.  When combined with a white chocolate Swiss meringue buttercream and more fresh raspberries between the layers, this cake became exactly what I was looking for.  

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Simple Homemade Fresh Raspberry Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

sliced cake on a cake stand showing white chocolate and raspberry filling

📖 recipe

slice of raspberry cake with white chocolate buttercream on a plate
Print Recipe
5 from 6 votes

Simple Homemade Fresh Raspberry Cake

Moist raspberry cake with fresh puree and white chocolate frosting. Flavor packed and simple to make this homemade bakery style cake at home.
Prep Time1 hour 15 minutes
Cook Time35 minutes
Cooling and Decorating Time3 hours
Course: Dessert
Cuisine: American
Keyword: layer cake, raspberry, raspberry cake, raspberry desserts, swiss meringue, white chocolate
Servings: 14 slices
Calories: 221kcal
Author: Tasia Harper

Ingredients

Raspberry Puree

  • 12 oz raspberries fresh or frozen
  • 2-3 tablespoons granulated sugar 25-37g

Raspberry Cake

  • 2 cups cake flour sifted, 236g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter room temperature, 226g
  • 1 ⅓ cups granulated sugar 267g
  • 3 extra large egg whites (or 4 large egg whites) room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ⅔ cup milk room temperature, 158mL

White Chocolate Swiss Meringue Buttercream

  • 8 ounces quality white chocolate melted and cooled, 226g
  • 5 extra large egg whites or 6 large egg whites
  • 1 cup granulated sugar 200g
  • ½ teaspoon kosher salt
  • 1 ½ cups unsalted butter room temperature*, 339g
  • 6 ounces fresh raspberries for between the layers and garnish if desired

Instructions

For the cake:

  • Make raspberry puree by placing 12 ounces of raspberries and 2-3 tablespoons of granulated sugar (use to your own taste and based on the sweetness of berries) in a small saucepan. Place over low heat and allow to reduce for 45 minutes, stirring occasionally. I like to push the reduced berries through a sieve to remove the seeds, but this step is optional. Set aside to cool. Can be made up to three days ahead, store covered in the refrigerator and bring to room temperature before adding to the cake batter.
  • Preheat your oven to 325° F.
  • Prepare two 8-inch round baking pans; butter the pans, line the bottom of each pan with a parchment paper round, butter again and dust lightly with flour. Set aside.
  • Measure your 2 cups/236g of cake flour, and then sift it. In a medium bowl, whisk together cake flour, baking powder (2 teaspoons), baking soda (½ teaspoon) and kosher salt (½ teaspoon). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter 1 cup/226g), sugar (1 ⅓ cups/267g) and a drop or two of pink or red food coloring (if using) on medium-high (speed 6 on KitchenAid) until light and fluffy, approximately 5 minutes. Scrape up and down the sides of the bowl and add half of your egg whites and mix until incorporated. Scrape up and down the sides of your bowl and add the remaining egg whites and the vanilla (1 teaspoon) and almond extracts (1 teaspoon) and mix until well combined.
  • With the mixer on low, add the flour mixture and milk (⅔ cup/158mL) in three alternating additions, beginning and ending with the dry. Then add the raspberry puree being careful not to over mix your batter.
  • Divide your batter equally between the two prepared pans and bake 30-35 minutes, until tops are lightly browned and a toothpick or cake tester comes out mostly clean. Cool cake layers in pans placed on a wire rack for 10-15 minutes before turning them onto the wire rack to cool completely. Be sure to leave them topside up.

For the buttercream:

  • Wipe the bowl and whisk of your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
  • Melt your white chocolate (8 ounces/226g). I use a double boiler by placing the white chocolate in a bowl set over a saucepan of simmering water. Once the chocolate is fully melted, remove the bowl from the saucepan, wipe the bottom of the bowl dry and set it aside to cool.
  • Whisk egg whites (5 extra large or 6 large egg whites), sugar (1 cup/200g) and kosher salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes. (if you would like to ensure the eggs are hot enough, they should be 160°F).
  • Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on high (speed 8 on KitcheAid) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 10 minutes.
  • Switch to the paddle attachment, reduce the speed to medium (speed 4 on KitchenAid) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more (1 ½ cups/339g total). ** Once all butter is incorporated, scrape down sides of the bowl and add the cooled white chocolate and whip until a thick, whipped consistency is reached.

Assemble the cake:

  • Once the cakes are cool, level with a large serrated knife or cake leveler, if needed.
  • Place one layer on a serving plate, cake stand or a cardboard cake round, topside up. Spread about 1 cup of buttercream evenly over the cake. Then sprinkle the some fresh raspberries over the buttercream, if using, and gently press into the frosting.
  • Place the second layer, topside down, on top of the filling. Lightly frost the cake to create a crumb coat. This does not have to be perfect, it is meant to lock all the crumbs into the thin layer of frosting. Chill cake for 30 minutes to set the crumb coat.
  • Frost with remaining buttercream, smoothing evenly over the top and sides of the cake. Decorate with swirls of frosting around the top edge of cake, if desired. Wilton 1M is my favorite tip. You can also embellish with extra fresh raspberries.

Notes

The cakes can be baked, cooled and frozen for up to two weeks ahead of time. Once they are cool, wrap each layer in a double layer of plastic wrap and freeze. I personally find assembling a decorating frozen cake layers easier.
If you don't like almond extract, you can leave it out with no other adjustments.
If you only have table salt, use half the amount.
Milk, buttermilk or kefir can be used.
Store any leftover cake in the refrigerator for up to 5 days.
* Your butter only needs about 1 hour of time (depending on temperature of your kitchen) to get to room temperature. You want the butter still slightly cool to the touch and not overly warm or soft.
** At some point your buttercream can look like a sloppy mess. It may even look curdled. Do not fear, just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip. If you need more photos and trouble shooting for Swiss meringue buttercream, see this chocolate buttercream post.
The cake tastes best served at room temperature.
The raspberry cake can be stored tightly wrapped in the refrigerator for up to 5 days. The cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.
 

Nutrition

Serving: 1 slice | Calories: 221kcal | Carbohydrates: 52g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 271mg | Potassium: 74mg | Fiber: 2g | Sugar: 37g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 0.4mg

No Chill Chocolate Chip Cookies without Brown Sugar

Chocolate chip cookies made without brown sugar are quick and easy to make. Made in one bowl with melted butter and ready in under 30 minutes. They are soft, chewy and loaded with chocolate chips. No brown sugar? No problem, you can still have the best chocolate chip cookies without it!

cookie leaning up against a glass of milk

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Chocolate chip cookies are the most requested cookie in my house. My chocolate chippers recipe has been known to cause quite a stir when my girls take them to events.

But what happens when you realize you have no brown sugar?? Does this mean you can't have chocolate chip cookies? Nope, I have you covered with this simple no brown sugar cookie recipe.

The cookies have lightly crisp edges and soft centers. The texture is similar to a classic chocolate chip cookie, not dense like chocolate chip sugar cookies.

As a busy mama and home baker, I developed this recipe to be one that uses melted butter and needs no time to chill. This means you can be noshing on fresh, warm, gooey homemade cookies in under 30 minutes!

🍪 ingredients for the best chocolate chip cookies

As usual, I tested this recipe a couple of times to get good flavor and cookies that bake up thick, soft and chewy. Since these cookies rely on only white sugar, they can become hard and crisp if they are over baked. So pay attention to the baking time!

Here are a couple ingredient notes for why these are the best.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for chocolate chip cookies without brown sugar
  • Vanilla ~ a full tablespoon of pure vanilla extract is used. The vanilla brings in extra flavor that is missed without brown sugar in the cookie dough. You can substitute with an equal amount of vanilla bean paste. You may remember vanilla is also a flavor booster in my chocolate chipless cookies.
  • Chocolate chips ~ I like a combination of chocolate. I often do semi-sweet chips with milk chocolate chips or semi-sweet and white chocolate chips. Mr. two sugar bugs prefers them with all semi-sweet. You do you here!
  • Cornstarch ~ just a little helps to add softness to the cookies. If you don't have it, it can be left out with no other adjustments.

🥣 how to make cookies without brown sugar

Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.

melted butter and white sugar mixed together in a glass bowl

In a medium to large bowl, melt the butter and allow it to cool for 5 minutes. Add the granulated sugar and kosher salt and mix until fully incorporated.

melted butter, white sugar and egg mixed together in a glass bowl

Add in the egg and vanilla. Stir until the mixture is combined and smooth.

cookie dough in a bowl with a spatula showing large streaks of flour

Sprinkle the baking soda and cornstarch over the mixture and stir well. Then add the flour and stir until just a few streaks of flour remain.

Fold in the chocolate chips. If desired, save aside some chocolate chips to press into the tops of the cookies before baking, like we do in my biscoff chocolate chip cookies.

chocolate chip cookie dough balls on a parchment lined baking sheet

Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. Press the chocolate chips you set aside into the tops of the cookie dough now, if desired.

baked cookies on a parchment lined baking sheet

Bake the cookies for 8-11 minutes, until the edges are set. They will look quite pale. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

👩🏻‍🍳 expert tips

Do not over bake the cookies! These chocolate chip cookies are made with all white sugar, so they will not be golden brown once baked. They have a very faint bit of color on the edges, but will still be pale. If you bake them too long, they will be crunchy versus soft and chewy.

Measure your flour correctly! I know I say this all the time, but a kitchen scale is your best friend when baking. A scale ensures you have the proper amount of each ingredient. If you don't have a scale, fluff the flour in its container and then spoon it into the measuring cup; then use a knife to level it off. This Escali scale is a very economical option.

Cookie scoot! These cookies stay pretty round when baked, but if they go a little wonky, you can scoot them when hot from the oven. This is the Ateco round cutter set I use.

If the cookies look puffy when you take them out of the oven, you can bang the cookie pan on the stovetop once or twice and that should deflate them a little. We also do this with my thin and crispy chocolate chip cookies.

overhead look at cookies on a cooling rack with a glass of milk and pink flowers

Remember to snap a picture and tag me on Instagram if you make these Chocolate chip Cookies without Brown Sugar. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

stack of broken chocolate chip cookies without brown sugar with a glass of milk and pink flowers
Print Recipe

No Chill Chocolate Chip Cookies without Brown Sugar

This simple chocolate chip cookies recipe uses melted butter, is mixed in one bowl and needs no brown sugar and no chill time.  You’ll be rewarded with soft and chewy cookies loaded with chocolate chips in under 30 minutes.
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Cookies
Cuisine: American
Keyword: chocolate chip cookies, cookie recipe, cookie recipe without brown sugar, melted butter, no brown sugar, no chill
Servings: 15 cookies
Calories: 198kcal
Author: Tasia Harper

Ingredients

  • ½ cup unsalted butter melted (113g)
  • ¾ cup granulated sugar (150g)
  • ½ teaspoon kosher salt
  • 1 large egg room temperature preferred*
  • 1 tablespoon pure vanilla extract
  • ¾ teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 ¾ cups all-purpose flour (219g)
  • ¾ cup chocolate chips (135g)

Instructions

  • Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
  • In a medium to large bowl, melt the butter (½ cup/113g) and allow it to cool for 5 minutes. Add the granulated sugar (¾ cup/150g) and kosher salt (½ teaspoon) and mix until fully incorporated.
  • Add in the egg (1 large) and vanilla (1 tablespoon). Stir until the mixture is combined and smooth.
  • Sprinkle the baking soda (¾ teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the chocolate chips (¾ cup/135g). If desired, save aside some chocolate chips to press into the tops of the cookies before baking.
  • Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. (My cookie dough scoops were 47g each). You should get 15-16 cookies. Press the chocolate chips you set aside into the tops of the cookie dough now, if desired.
  • Bake the cookies for 8-11 minutes, until the edges are set. They will look quite pale. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

Notes

* To quickly bring the egg to room temperature, place it in warm tap water for about 10 minutes.
The chocolate chips might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.
If you only have table salt, use half the amount.
If you don't have cornstarch you can leave it out with no other adjustments.
Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition

Serving: 1 cookie | Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 205IU | Calcium: 12mg | Iron: 1mg

Soft and Fluffy Cinnamon Roll Focaccia

Cinnamon roll meets focaccia in this easy sweet focaccia recipe!  This cinnamon and sugar filled bread has a soft and fluffy texture and a sweet vanilla icing.  It tastes like cinnamon rolls, but without the rolling and slicing. Because the recipe is made with yeast, it isn’t quick, but it’s definitely worth the time. You will have an irresistible brunch, breakfast or dessert to share in about two hours.

up close look at cinnamon filling in bread

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The combination of cinnamon and sugar is pure nostalgia! Think snickerdoodles and churro cakes. It’s one of the reasons gooey cinnamon rolls are so popular. While I do adore cinnamon rolls and sweet pull apart bread, they can be a bit tedious to make.  

This bread recipe brings sweetness to airy and chewy focaccia. Then we add a vanilla glaze for the perfect topping. The kneading is the most challenging part, but the sticky dough is why it has such a great baked texture. The finished cinnamon focaccia will have a slightly firm, crusty outside (thanks to the brown sugar!) and a soft and fluffy interior with gooey pockets of cinnamon roll filling.

slice of cinnamon filled bread on a plate with a fork and milk in the background

🍞 ingredients that make this sweet focaccia special

I was inspired to make this recipe when a fellow food blogger reviewed cinnamon focaccia that she had purchased at a bakery, thanks Cat!  To test it, I started with my black pepper focaccia and took out the savory components and added a cinnamon sugar filling and topping.  I played around with slightly different filling versus topping ratios, but in the end wanted to make it easy; so you make one filling and split it between the middle and the top.

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for cinnamon focaccia

Bread flour ~ bread flour has a higher protein content, which means you will get more gluten formation and a taller, airy interior in your homemade focaccia.

Yeast ~ gives the focaccia its rise and helps the bread to get light and fluffy. I use active dry yeast.

Cinnamon ~ used in the focaccia dough and the filling.

🥣 how to make in photos

Add the bread flour, active dry yeast, granulated sugar, cinnamon and kosher salt to a bowl and mix with a fork to combine.

bread dough mixed in a bowl with a fork

In a spouted measuring cup add the warm water, olive oil and vanilla.  Then drizzle the mixture over the dry ingredients and stir until the dough comes together.  It will be a wet dough.  Let the focaccia dough rest in the bowl for 15 minutes.

dough in an oil lined baking pan

Once the dough has rested, knead the dough. When the dough is smooth, grease an 8x8 baking pan. Use the bench knife to transfer the dough to the oiled pan and turn the dough to coat it with the oil.  Cover it with a tea towel and place in a warm spot to rise until doubled in size, about 30-40 minutes.

When getting close to the end of the first rise, melt the butter and stir in the brown sugar and cinnamon.

cinnamon dough after it has doubled in size

Once the focaccia has doubled, use your clean fingers to spread the dough to cover the entire bottom of the pan, if needed.

cinnamon roll filling spread over dough

Then spread half of the cinnamon filling over half of the dough; it will not be in an even layer and may have some bare spots.

focaccia dough folded to enclose cinnamon roll filling

Now using damp fingers gently fold the uncovered half up and over the filling and move the dough to the middle of the pan, this doesn’t have to be perfect, just do your best.

Cover with the tea towel and place back in your warm spot to rise for another 30-40 minutes.

🎛️ how to prepare the bread for the oven

Towards the end of the second rise, preheat the oven to 425°F.  

focaccia dimpled with cinnamon crumble over the top

When the second rise is complete, spread the remaining half of the cinnamon filling mixture over the dough, it’s easiest to crumble it over with clean fingers.  Then use your fingers to dimple the dough.

baked cinnamon focaccia

Place in the preheated oven and bake until golden, about 16-20 minutes.  If you’d like to test the bread by temperature, it should be 190°F on a thermometer.

Now make the icing.

vanilla icing glaze over baked bread in a baking pan

Spread the vanilla icing glaze over the top of the cinnamon focaccia.

Cool for 10-15 minutes, then slice and serve.

👩🏻‍🍳 expert tips

I know I am a broken record here, but measure your ingredients correctly.  For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.

In my opinion, a bench knife is a necessity for this recipe!  The wet and sticky dough is MUCH easier to knead with the help of one.  I have several of these plastic bench knives; they are inexpensive and helpful in the kitchen. 

When you spread the dough to cover the bottom of the pan after the first rise, be gentle to not remove too much of the air the dough gained, which will result in a more dense homemade bread.

Be careful when creating the dimples in the dough after the second rise.  You want to push through to the bottom of the dough, but don’t break through and tear the bottom of the dough.Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is. 

stack of bread slices on a plate with a fork

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cinnamon Roll Focaccia. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

slice of cinnamon focaccia on a plate with a fork with a glass of milk in the background
Print Recipe
5 from 1 vote

Soft and Fluffy Cinnamon Roll Focaccia

Cinnamon roll focaccia; soft, fluffy, filled with cinnamon sugar and topped with vanilla icing. No rolling needed and worth every minute!
Prep Time20 minutes
Cook Time20 minutes
Rise Time1 hour 20 minutes
Course: Breads, Breakfast
Keyword: cinnamon, cinnamon focaccia, cinnamon roll filling, focaccia
Servings: 9 slices
Calories: 346kcal
Author: Tasia Harper

Ingredients

cinnamon focaccia

  • 2 cups bread flour (240g + more for kneading)
  • 1 teaspoon active dry yeast (5g)
  • 2 teaspoons granulated sugar (10g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup warm water 100-110°F (240mL)
  • 3 tablespoons olive oil divided (38g)
  • 2 teaspoons pure vanilla extract

cinnamon roll filling

  • 6 tablespoons unsalted butter melted (85g)
  • 1 cup brown sugar packed (200g)
  • 2 tablespoons ground cinnamon

icing glaze

  • ½ cup confectioners’ sugar (60g)
  • 1 tablespoon + 1 teaspoon cream* (20mL)
  • 1 teaspoon vanilla

Instructions

for the cinnamon focaccia

  • Add the bread flour (2 cups/240g), active dry yeast (1 teaspoon/5g), granulated sugar (2 teaspoons/10g), cinnamon (1 teaspoon) and kosher salt (½ teaspoon) to a bowl and mix with a fork to combine.
  • In a spouted measuring cup add the warm water (1 cup/240mL at 100-110°F), olive oil (2 tablespoons/25g) and vanilla (2 teaspoons). Then drizzle the mixture over the dry ingredients and stir until the dough comes together. It will be a wet dough. Let the focaccia dough rest in the bowl for 15 minutes.
  • Once the dough has rested, lightly dust the top with flour and knead the dough using a plastic bench knife in the bowl for about 5 minutes or until smooth in texture. I use 2-4 tablespoons of flour to knead the dough. (In my testing, I found using the bench knife in the bowl was the least messy way to do this. If you don't have a bench knife, wet hands also work. You can dump onto a floured counter, if desired). The dough is VERY wet and sticky and I HIGHLY recommend using a bench knife to assist in this process!
  • When the dough is smooth, take 1 tablespoon of olive oil and grease an 8x8 baking pan. Use the bench knife to transfer the dough to the oiled pan and turn the dough to coat it with the oil. Cover it with a tea towel and place in a warm spot to rise until doubled in size, about 30-40 minutes.

for the cinnamon roll filling

  • When getting close to the end of the first rise, melt butter (6 tablespoons/85g) and stir in the brown sugar (1 cup/200g) and cinnamon (2 tablespoons).
  • Once the focaccia has doubled, use your clean fingers to gently spread the dough to cover the entire bottom of the pan, if needed. Then spread half of the cinnamon filling over half of the dough; it may not be in an even layer and you may have a few bare spots. Now using damp fingers, gently fold the uncovered half up and over the filling and move the dough to the middle of the pan. This doesn't have to be perfect, but do your best. Cover with the tea towel and place back in your warm spot to rise for another 30-40 minutes.
  • Towards the end of the second rise, preheat the oven to 425°F.
  • When the second rise is complete, spread the remaining half of the cinnamon filling mixture over the dough. Then use your clean fingers to dimple the dough. You want to push through to the bottom of the dough, but be careful to not break through or tear the bottom of the dough.
  • Place in the preheated oven and bake until golden, about 16-20 minutes. If you’d like to test the bread by temperature, it should be 190°F on a thermometer.
  • Remove the cinnamon focaccia from the oven and make the icing.

for the icing glaze

  • Combine ½ cup confectioners' sugar (60g) with 1 tablespoon + 1 teaspoon cream (can be heavy cream, half and half or milk) and 1 teaspoon vanilla in a small bowl and stir until it's a thick icing. Spread over the cinnamon focaccia.
  • Cool for 10-15 minutes, then slice and serve.

Notes

*cream can be heavy cream, half and half or milk
If you don't have a warm spot in your kitchen ~ I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting (ideally less than 200°F, you really don't want it warmer than about 90°F in there). Leave the oven on for 2-3 minutes, then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.
If using this method, make sure you remove the unbaked dough from the oven before preheating it to bake!
Store any leftovers in an airtight container or tightly wrapped at room temperature for up to three days.


Nutrition

Serving: 1 slice | Calories: 346kcal | Carbohydrates: 54g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 140mg | Potassium: 78mg | Fiber: 2g | Sugar: 31g | Vitamin A: 264IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg

Easy Margarita Cookies With Fresh Lime Tequila Glaze

Margarita cookies are soft, buttery sugar cookies bursting with fresh lime flavor. Inspired by the classic cocktail; packed with bright citrus zest and topped with a sweet tart glaze with hints of tequila and a touch of salt. They are sweet, tangy and refreshing! Made with melted butter; they come together quickly for 20 chewy cookies. Perfect for summer parties, Cinco de Mayo or anytime you want a fun twist on a classic sugar cookie.

cookies leaning on each other with glaze and sea salt on top

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I don’t think I’ve ever been shy in claiming that sugar cookies are my favorite!  I’m pretty sure I have also shared that I will take a lime cookie over a lemon cookie any day.  So let’s combine the two for thick, chewy, soft bakery style cookies. And let’s throw in a tequila icing with a little flaky sea salt for margarita vibes! Did I mention the glaze hardens so you can easily stack the cookies?

As a busy mama and home baker, this is another easy, no chill, made from scratch cookie recipe.  You will use melted butter, one bowl and a spatula for the sugar cookie dough.  You will need a bowl for the icing too, but no mixer is needed.

Get ready to enjoy these easy to make margarita sugar cookies, they are bursting with lime flavor and a hint of tequila, much like my margarita pie.

margarita cookies on a sheet of parchment paper with lime slices

🍋‍🟩 ingredient notes

I used my strawberry sugar cookie recipe as a jumping off point for this recipe. And while margaritas can certainly be berry flavored, I wanted these cookies to taste like a classic margarita. A little tart, bursting with lime and a hint of salt. Not gonna lie, I think I nailed it! And if strawberry margaritas are more your thing, add some lime zest and glaze to the strawberry cookies!

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for margarita cookies
  • Limes ~ fresh limes are needed for both the zest and the juice in these cookies and icing.
  • Eggs ~ for the best chewy texture, we are only using egg yolks. Use the egg whites for meringue cookies.
  • Salt ~ I prefer kosher salt for the cookie dough, but you will want a flaky sea salt for garnishing the top of each cookie. This Murray River salt is what I use in my kitchen.
  • Tequila ~ a blanco or reposado can be used. If you'd like a non-alcoholic version, you can substitute the tequila with more lime juice.

🥣 how to make in photos

Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.

melted butter, lime zest and sugar mixed together in a glass bowl

In a medium bowl, use your clean hands to work the lime zest into the granulated sugar.  Then add the melted butter and kosher salt and stir until well combined. Let the mixture sit for 5 minutes. 

cookie dough after egg yolks and lime juice have been added

Now stir in the egg yolks, vanilla and lime juice, making sure everything is very well combined.

Next add the baking powder and mix to combine.

lime sugar cookie dough in a bowl with a spatula

Finally stir in the flour until just combined.

cookie dough flattened with a glass on a parchment lined baking pan

Take roughly 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll in the sugar a second time. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup.

Bake until the edges are set and the centers look a little soft.

lime tequila glaze in a glass bowl

 Once the cookies are cool, make the icing. Place the confectioners’ sugar in a small to medium size bowl. Add the lime zest, 1 tablespoon of tequila* and the lime juice. Use a spoon to mix until combined, but it will not truly be a glaze yet as there isn’t enough liquid. Add only enough extra tequila until you have a very thick icing.

hand holding a cookie that has been dipped in icing

Very lightly dip the top of the cookie into the icing. If you drop the cookie in, you will likely break it by taking it out. If you would rather, you can lightly spread the icing on the cookies as well. Immediately sprinkle with flaky sea salt. The icing sets after an hour or so.

how to get the best lime flavor

Fresh lime zest will bring the most flavor to the cookies. I love my Microplane zester for a fine citrus zest.  Be sure to zest first, then juice the lime!  (I don’t know this from past experience🙄)

If the limes are cold from the refrigerator, use the palm of your hand to firmly roll the limes on the counter top for 15-20 seconds.  This helps to break down the insides of the lime to let it release more of the juice.

🍹 can I make them without alcohol?

Yes, but you will lose the cocktail margarita taste without using tequila.  The addition of flaky sea salt with the fresh lime will still give the sugar cookies margarita vibes.

You could also use a non-alcoholic spirit that mimics tequila.

stack of cookies with lime slices and a bottle of tequila in the background

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📖 recipe

margarita cookies leaning on each other with glaze and sea salt on top
Print Recipe
5 from 1 vote

Easy Margarita Cookies With Fresh Lime Tequila Glaze

Margarita cookies; soft, chewy, buttery sugar cookies packed with lime zest and a sweet tart glaze with hints of tequila and salt.
Prep Time15 minutes
Cook Time12 minutes
Course: Cookies, Dessert, Snacks
Cuisine: American, Mexican
Keyword: Cookies, lime cookies, margarita cookies, no chill cookies, sugar cookies
Servings: 20 cookies
Calories: 237kcal
Author: Tasia Harper

Ingredients

margarita sugar cookies

  • 1 ½ cups granulated sugar (300g)
  • Zest of 3 limes divided
  • 1 cup unsalted butter melted (226g)
  • ½ teaspoon kosher salt
  • 2 large egg yolks
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon fresh lime juice (15mL)
  • ½ teaspoon baking powder
  • 2 ⅓ cups all-purpose flour (292g)
  • ⅓ cup granulated sugar for rolling (67g)

fresh lime tequila glaze

  • 1 cup confectioners’ sugar (120g)
  • 1 tablespoon lime juice (15mL)
  • 1 - 3 tablespoons tequila* (15-45mL)
  • Flaky sea salt

Instructions

margarita cookies

  • Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, use your clean hands to work the lime zest (from 2 limes) into the granulated sugar (1 ½ cups/300g). Then add the melted butter (1 cup/226g) and kosher salt (½ teaspoon) and stir until well combined. Let the mixture sit for 5 minutes.
  • Now stir in the egg yolks (2 large), vanilla (½ teaspoon) and lime juice (1 tablespoon/15mL), making sure everything is very well combined.
  • Next add the baking powder (½ teaspoon) and mix to combine. Finally stir in the flour (2 ⅓ cups/292g) until just combined.
  • Take roughly 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll in the sugar a second time. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup. (The dough can be quite soft. Sometimes it feels dry and may want to split a little as you roll it. Use the warmth of your hands to manipulate it and have it come together).
  • Bake for 9-12 minutes, the edges will be set and the centers may still look a little soft. The cookies will spread a little bit, do the cookie scoot*, if desired.
  • Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.

fresh lime tequila glaze

  • Once the cookies are cool, make the icing. Place the confectioners’ sugar (1 cup/120g) in a small to medium size bowl. Add the lime zest (from 1 lime), 1 tablespoon of tequila** and the lime juice (1 tablespoon). Use a spoon to mix until combined, but it will not truly be a glaze yet as there isn’t enough liquid. Add only enough extra tequila until you have a very thick icing (I do ½ teaspoon at a time).
  • Very lightly dip the top of the cookie into the icing. If you drop the cookie in, you will likely break it by taking it out. If you would rather, you can lightly spread the icing on the cookies as well. Immediately sprinkle with flaky sea salt. The icing sets after an hour or so.

Notes

*Use a biscuit cutter, cup/glass or overturned bowl that is slightly larger than the cookies to “scoot” the cookies back into a smaller, round circle.
**tequila can be replaced with lime juice or a non-alcoholic spirit that mimics tequila for a non-alcoholic version
Cookies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months


Nutrition

Serving: 1cookie | Calories: 237kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 71mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 310IU | Vitamin C: 0.5mg | Calcium: 14mg | Iron: 1mg