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    Birthday Cake Cookies {from scratch}

    May 21, 2022 by Tasia 6 Comments

    plate full of birthday cake cookies

    Cheerful and easy birthday cake cookies! Made from scratch and bursting with white chocolate chips, sprinkles and that cake batter like flavor. You will love this soft and chewy cookie recipe!

    a plate of birthday cake cookies with milk

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

    I'm clearly on a funfetti, rainbow-sprinkled-filled birthday cake kick these days! If you are looking for a healthier birthday cake snack, we've got homemade birthday cake protein bars. Or if you want an indulgent weekend breakfast go for funfetti cinnamon rolls. And if you are ready for ice cream, try my funfetti ice cream.

    In the meantime, let's bake these celebration worthy birthday cake cookies!

    This post was originally published in February of 2019 and has been updated with new photos and helpful information. The recipe remains the same.

    funfetti cookies with sprinkles and white chocolate chips

    why you will love this cookie recipe

    • Classic birthday cake flavor!
    • The cookies have a slightly crisp outside and a soft and chewy center.
    • Made 100% from scratch, without a cake mix.
    • A short chill time.
    • Sprinkles!!!

    what is a birthday cake cookie?

    Birthday cake cookies have a texture similar to chocolate chip cookies, but have that funfetti or birthday cake flavor. This cookie recipe has that classic birthday cake flavor without using a box cake mix; thanks to vanilla and almond extracts, white chocolate chips and sprinkles.

    hand holding birthday cake cookies

    cookie ingredients {and substitutions}

    ingredients for birthday cake cookies
    • All-purpose flour ~ use a kitchen scale or the scoop and level method to make sure you have the correct amount of flour. A 1 to 1 gluten free flour can be substituted.
    • Cornstarch ~ adds softness to the baked cookies.
    • Kosher salt ~ if you only have table salt, use half the amount.
    • Baking soda ~ gives the cookies a little lift so they are nice and thick.
    • Brown sugar ~ adds sweetness and chewiness. I use dark brown sugar, but light brown sugar also works.
    • Granulated sugar ~ adds sweetness and structure to the cookies.
    • Unsalted butter ~ this ingredient needs to be room temperature so pull it out of the refrigerator 1-2 hours prior to starting the recipe. If you use salted butter, leave out the kosher salt.
    • Large eggs ~ I have not tested this recipe with any egg substitutes.
    • Vanilla ~ pure vanilla extract is usually my first choice, but for the birthday cake flavor an imitation vanilla works really nice here too.
    • Almond extract ~ just a hint to really bring out the funfetti birthday cake flavor. If you don't like almond extract you can substitute with vanilla, but you will lose a little of the birthday cake flavor. I use Cook's.
    • White chocolate chips ~ adds flavor. I use Ghirardelli.
    • Sprinkles ~ use rainbow jimmies. These are the long sugar strands that people use on ice cream. Nonpareil {the little hard round balls} will bleed into the cookie dough and have a hard and crunchy texture, which isn't what we are going for with these cookies.

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    how to make funfetti cookies

    Start by whisking together the flour, baking soda, cornstarch and kosher salt and set aside. Then cream the butter, granulated sugar and brown sugar on medium-high with a stand mixer fitted with the paddle attachment or with a hand-held mixer, until light and fluffy. Don't skimp on this step, okay?

    Scrape down your bowl and add the eggs and vanilla and almond extracts. Mix until well combined.

    creamed butter and sugars in a mixing bowl
    creamed butter, sugars, eggs and vanilla in a mixing bowl

    Now with the mixer on low, add the flour mixture and blend until just combined and a few streaks of flour are still showing.

    Fold in the white chocolate chips and sprinkles with a spatula.

    birthday cake cookie dough before adding sprinkles and white chocolate chips
    sprinkles and white chocolate chips on top of cookie dough

    Once the cookie dough comes together, use a cookie scoop to portion the dough and chill in the refrigerator for one hour. {This size 30 scoop is my favorite for cookies}.

    birthday cake cookie dough balls

    Finally, bake the cookies until the edges are set. They will look slightly underdone in the centers. Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to cool completely.

    a pile of birthday cake cookies on a cooling rack with milk

    why chill the birthday cake cookie dough?

    Chilling the dough allows the butter to solidify. When the fat {butter} is cold the cookies will spread less resulting in a thicker cookie. Chilled cookie dough also allows the flavors to develop and the flour to hydrate yielding a thicker and chewier cookie.

    other ways to serve these soft cookies

    • Sandwich two cookies with buttercream or Swiss meringue for a "stuffed" birthday cake cookie.
    • Sandwich two cookies around ice cream for ice cream sandwiches.
    • Dip half the cookie in melted chocolate or white chocolate. Top the chocolate with more sprinkles if desired.
    a plate full of birthday cake cookies

    how to store

    • Baked cookies can be stored at room temperature for up to 4 days in an airtight container.
    • Cookies can also be frozen after they have cooled. This is by far my favorite way to store cookies for freshness. Store in an airtight container or zip top bag for up to 3 months. The cookies will thaw at room temperature in about 30 minutes.
    • Chilled cookie dough balls can be kept in the refrigerator for up to 2 days before baking.
    • You can also place the chilled cookie dough balls in the freezer to be baked at a later time. Store them in an airtight container or zip top bag for up to 3 months. When you are ready to bake the cookies, place the frozen dough on your prepared baking sheets while the oven preheats; the baking time may increase by 1-2 minutes.
    stack of cookies

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

    more classic cookie recipes to try

    • Buttercream Sugar Cookies
    • Chocolate Chippers
    • Easy, NO CHILL Sprinkle Cookies
    • Soft and Chewy Oatmeal, Coconut, Chocolate Chip Cookies
    • Lemon Pistachio Biscotti
    Yield: 26 cookies

    Birthday Cake Cookies {from scratch}

    plate full of birthday cake cookies

    Cheerful and easy birthday cake cookies! Made from scratch and bursting with white chocolate chips, sprinkles and that cake batter like flavor. You will love this soft and chewy cookie recipe!

    Prep Time 15 minutes
    Bake Time 15 minutes
    Chill Time 1 hour
    Total Time 1 hour 30 minutes

    Ingredients

    • 2 ½ cups all-purpose flour (315g)
    • 1 teaspoon baking soda
    • 2 teaspoons cornstarch
    • 1 teaspoon kosher salt
    • ¾ cup unsalted butter, room temperature (170g)
    • ¾ cup granulated sugar (150g)
    • ¾ cup brown sugar (150g)
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon pure almond extract
    • 1 cup white chocolate chips (180g)
    • ½ cup sprinkles (88g)

    Instructions

    1. In a medium size bowl, whisk flour (2 ½ cups/315g), baking soda (1 teaspoon), cornstarch (2 teaspoons) and kosher salt (1 teaspoon). Set aside.
    2. Cream butter (¾ cup/170g), granulated sugar (¾ cup/150g) and brown sugar (¾ cup/150g) on medium high with a stand mixer fitted with the paddle attachment (speed 6 on KitchenAid mixer), or a hand -held mixer, until light and fluffy. Approximately 3-5 minutes.
    3. Scrape down your bowl and add the eggs (2 large) and vanilla (1 teaspoon) and almond (½ teaspoon) extracts. Mix on medium (speed 4 on KitchenAid mixer) until well combined, about 1 minute.
    4. With the mixer on low, add the flour mixture and blend until just combined and a few streaks of flour remain.
    5. Fold in the white chocolate chips and sprinkles with a spatula.
    6. Using a cookie scoop (approximately 1.5-2 tablespoons of dough) portion dough and place cookie dough on a baking sheet. Cover and chill at least one hour and up to 2 days.
    7. Preheat oven to 350°F
    8. Prepare baking sheets with a parchment paper or a silicone baking mat.
    9. Place chilled cookie dough on prepared baking sheets, spacing about 2 inches apart.
    10. Bake 12-16 minutes, until edges are set. They will look slightly underdone in the centers. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

    Notes

    For the most accurate measuring, use a kitchen scale. If not using a scale, scoop and level your flour.

    If using salted butter, leave out the kosher salt.

    If you only have table salt, use half the amount of salt.

    I like using dark brown sugar, but light brown sugar also works.

    An imitation vanilla can be used in place of pure vanilla extract. If you don't like almond extract, you can use all vanilla, but will lose some of the birthday cake flavor.

    Use jimmies sprinkles and not nonpareil sprinkles.

    The chilled cookie dough balls can be frozen in an airtight container or zip top bag to be baked at a later time. Place frozen dough balls on the baking sheet while the oven preheats. The cookies may need 1-2 more minutes of baking time.

    Cookies will stay fresh in an airtight container at room temperature for 3-4 days. Cookies can also be stored in the freezer (in an airtight container or zip top bag) for up to three months.

    Nutrition Information:

    Yield:

    26

    Serving Size:

    1

    Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 111mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cookies

    Funfetti Cinnamon Rolls

    May 15, 2022 by Tasia 12 Comments

    unclose look at the swirls on a baked funfetti cinnamon roll

    These homemade funfetti cinnamon rolls are soft and fluffy! The sweet roll recipe is made with a simple yeast dough and filled with a from scratch funfetti cake mix, cinnamon and lots of rainbow sprinkles. The classic cinnamon roll gets a fun makeover with this cake batter flavor!

    overhead look at funfetti cinnamon rolls with glaze and without glaze

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

    Funfetti cinnamon rolls are similar to classic cinnamon rolls, but instead of filling the soft yeast dough with cinnamon and sugar, they get filled with cinnamon and funfetti cake mix. The buns are a not-too-sweet dough, which is much like my sweet pull apart bread dough and they bake up with the perfect gooey, sprinkle filled centers.

    why you will love this soft homemade funfetti sweet rolls recipe

    • Super soft dough ~ the bread flour, buttermilk and butter all create a super soft roll.
    • Fun cinnamon roll flavor ~ a homemade funfetti cake mix and ground cinnamon get spread over the dough before rolling them.
    • A fun shape ~ the rolls get cut and baked in a muffin pan, which makes each roll have a gooey center and lots of great swirls.
    • A simple vanilla glaze ~ a little vanilla, confectioners' sugar and heavy cream come together for an easy glaze. Make it extra tasty by adding a little cake mix and giving it that birthday cake flavor.

    what is funfetti flavor?

    Funfetti is often described as vanilla cake batter flavor with sprinkles. I describe funfetti as buttery, vanilla-y and sprinkle-y. 

    In my funfetti ice cream recipe a combination of melted butter and white chocolate, along with vanilla, almond and sprinkles bring you the funfetti flavor. In my funfetti cupcakes recipe I have you use a combination of vanilla, almond and butter extracts.

    For this funfetti cinnamon roll recipe, you will use a combination of melted butter, homemade cake mix and cinnamon to create the flavor.

    glaze dripping down the side of a funfetti cinnamon roll

    ingredients needed for the soft buns {and substitutions}

    ingredients for the soft cinnamon roll dough
    • Buttermilk ~ I love the slight tang and softness that buttermilk brings to these rolls. Whole milk or 2% milk both work as well.
    • Dry active yeast
    • Granulated sugar ~ brings a tiny bit of sweetness and helps to activate the yeast.
    • Bread flour ~ adds moistness and softness to the finished rolls, if you have it I highly recommend using it. I've also tested this recipe with all-purpose flour and it works fine. See notes in the recipe card for the correct amount.
    • Kosher salt ~ if you only have table salt, start with half the amount.
    • Large egg + one large yolk
    • Unsalted butter ~ gets melted for the rolls. If you only have salted, omit the kosher salt.
    inside look at the fluffy layers of soft sweet dough

    how to make funfetti cinnamon rolls

    This recipe starts with an easy homemade yeast dough. I used my stand mixer with the dough hook, but I also love making this dough by hand. {If you prefer to work by hand see my chocolate swirl bread roll post for step-by-step instructions for that method}.

    The dough is very sticky to start and you may be tempted to add extra flour. Be patient; if you add too much flour the rolls will be dense instead of soft and fluffy.

    Start by warming the buttermilk. Then add the yeast and sugar in a bowl. Next add the warm buttermilk {I use my ThemoWorks Thermapen to check the temperature} and give it a stir together.

    hand holding a thermometer in warm buttermilk
    yeast, buttermilk and sugar in a mixing bowl

    Add the bread flour, kosher salt, egg and egg yolk, and melted butter and mix on medium speed until a shaggy, soft dough is created.

    eggs on top of flour in a mixing bowl
    the soft bun dough before it all comes together

    Increase speed to medium-high and beat until the dough is soft and supple. Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour or until double in size {I place it in the slightly warm toaster oven}. You will notice that I moved the dough to a different bowl and it's only because my mixer bowl doesn't fit in my toaster oven.

    the cinnamon roll dough in a bowl before the first quick rise
    soft dough after the first rise in a bowl

    how do you make bread rise when it's cold?

    My kitchen tends to be on the cooler side, so 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}. Let it warm until it reaches temperature then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.

    how to make from scratch funfetti cake mix

    While the dough does it's first rise, prepare the funfetti and cinnamon filling. 

    Place granulated sugar, all-purpose flour, dry milk powder and kosher salt in a food processor and pulse a few times to combine.  {This is the updated version of the 22+ year old Cuisnart food processor that I use}. Then add the cold cubed butter and vanilla and pulse until the mixture is crumbly, another 15 seconds or so. 

    dry ingredients for homemade funfetti cake mix in a food processor
    cubed butter on top of dry cake mix ingredients in a food processor

    Save out 2 tablespoons of the dry cake batter, then fold in the sprinkles with a spatula.  Set both aside. {And if you'd rather just use a box cake mix; you do you}!

    from scratch funfetti cake mix in a food processor bowl

    In another bowl {this set gets a lot of use in my kitchen} combine the room temperature unsalted butter and cinnamon.  Set aside

    step by step instructions for assembling the rolls

    At this point the dough should be doubled in size, the cake mix should be made and the cinnamon and butter should be combined. {that is steps 1-3}

    Step 4: Roll out the dough on a lightly floured work surface. Ideally you want the short side about 14 inches and the long side 22-24 inches.

    Step 5: Spread the cinnamon and butter evenly over the dough going almost to the very edges. Then sprinkle the funfetti cake mix on top of the cinnamon.

    rolled out dough with a cinnamon layer and funfetti cake mix layer

    Step 6: Tightly roll the dough up starting on the short side until you create a log.

    Step 7: Trim the uneven ends of the dough off. Using dental floss {or a sharp knife}, cut the log into 12 equal pieces and place them in a buttered muffin pan.

    funfetti cinnamon rolls in a prepared muffin pan

    Step 8: Let the rolls rise a second time. This tends to be a quick rise, usually 30-45 minutes. The dough should look more fluffy and fill the muffin pan better after the second rise.

    cinnamon roll dough after the second rise

    Step 9: Bake the rolls until lightly golden on top. If you want to test by temperature, the cinnamon buns internal temperature should be 190°F.

    baked funfetti cinnamon rolls in the muffin pan

    Step 10: Once the cinnamon rolls are out of the oven, prepare the simple vanilla glaze. Spoon or drizzle the glaze over the warm rolls and enjoy!

    can you make funfetti cinnamon rolls ahead?

    Yes! You can bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to three days. Gently rewarm them {see farther down or the recipe card for directions}. Then add the glaze and serve.

    You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake. 

    funfetti cinnamon roll with glaze on a plate

    do I need a stand mixer for cinnamon rolls?

    No, this simple yeast dough can come together easily with a bowl and a spoon. Then you knead it by hand. No fancy equipment needed. For more step-by-step directions, check out my sweet pull apart bread post.

    what kind of rainbow sprinkles should I use?

    Rainbow jimmies are the best sprinkles for this recipe. They are soft and colorful sugar strands and can typically be found in a variety of colors. Rainbow sprinkles can be purchased in many stores; Michaels, Target, Walmart, Amazon and many grocery stores carry them.

    Nonpareils are the tiny, round rainbow colored balls. They bleed their color very easily and have a hard and crunchy texture. And we want soft, fluffy and tender cinnamon rolls so stick with the rainbow jimmies!

    a fork breaking in to a funfetti cinnamon roll

    how to store

    Store in an airtight container or tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to 5 days.

    The rolls can be frozen. Freeze in an airtight container or wrapped tightly and in a zip top bag for up to 2 months. Thaw overnight in the refrigerator and rewarm following the instructions below.

    how to rewarm cake batter cinnamon rolls

    Gently rewarm the funfetti cinnamon rolls by tightly wrapping them with foil and warm them in a 300°F for 10-15 minutes. Then add the glaze and serve.

    funfetti cinnamon rolls on a tray with plates and forks

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

    more breakfast recipes to try

    • Healthy Breakfast Cookies
    • Chocolate Swirl Bread Rolls
    • Snickerdoodle Banana Bread
    • Peanut Butter Donuts
    • White Chocolate Blueberry Scones
    • Peanut Butter Oat Banana Bread
    • Birthday Cake Protein Bars

    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!

    Yield: 12 Rolls

    Funfetti Cinnamon Rolls

    unclose look at the swirls on a baked funfetti cinnamon roll

    The sweet roll recipe is filled with a from scratch funfetti cake mix, cinnamon and lots of rainbow sprinkles. The classic cinnamon roll gets a fun makeover with this cake batter flavor!

    Prep Time 25 minutes
    Bake Time 15 minutes
    Rise Time 1 hour 45 minutes
    Total Time 2 hours 25 minutes

    Ingredients

    sweet bread rolls

    • 2 tablespoons granulated sugar (24g)
    • 2 teaspoons active dry yeast (8g)
    • ¾ cup warm buttermilk*, 100-110°F (180mL)
    • 3 cups bread flour** (390g)
    • 1 teaspoon kosher salt
    • 1 large egg plus one large egg yolk
    • 2 tablespoons melted unsalted butter (28g)

    homemade funfetti cake mix filling***

    • ½ cup granulated sugar (100g)
    • ¾ cup all-purpose flour (94g)
    • 2 tablespoons dry milk powder (12g)
    • ¼ teaspoon kosher salt
    • ¼ cup unsalted butter, cold and cubed (57g)
    • 1 teaspoon pure vanilla extract
    • ⅓ cup sprinkles (55g)

    cinnamon filling

    • 6 tablespoons unsalted butter, room temperature (85g)
    • 2 tablespoons ground cinnamon

    cake batter glaze

    • 1 ½ cups confectioners’ sugar (180g)
    • 3 Tablespoons heavy cream****
    • 1 teaspoon pure vanilla extract
    • 1-2 tablespoons homemade funfetti cake mix

    Instructions

    1. (I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise)
    2. In the bowl of a stand mixer add the sugar (2 tablespoons/24g), yeast (2 teaspoons/8g) and warm buttermilk (¾ cup/180mL) and give it a little stir. Add the bread flour (3 cups/390g), kosher salt (1 teaspoon), egg and egg yolk and melted butter (2 tablespoons/28g) and beat at medium speed (4 on KitchenAid mixer) with the dough hook until a soft dough forms. Increase speed to medium-high (speed 6) and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step. You can see this post for the how to. When kneading by hand, add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading)
    3. Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the slightly warm toaster oven), or until double in size.
    4. While the dough is rising, prepare the filling. Place the sugar (½ cup/100g), all-purpose flour (¾ cup/94g), dry milk powder (2 tablespoons/12g) and kosher salt (¼ teaspoon) in a food processor and pulse a few times to combine. Then add the cold cubed butter (¼ cup/57g) and vanilla (1 teaspoon) and pulse until the mixture is crumbly, another 15 seconds or so. Save out 2 tablespoons of the dry cake batter, then fold in the sprinkles with a spatula. Set both aside.
    5. In a bowl combine the room temperature unsalted butter (6 tablespoons/85g) and cinnamon (2 tablespoons). Set aside.
    6. Grease a 12 well muffin pan with butter or cooking spray and set aside.
    7. Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 14 inches and the long side about 22-24 inches.
    8. Spread the cinnamon filing over the dough, covering almost to the very edge. Then sprinkle the funfetti cake mix filling over the top of the cinnamon. Tightly roll the dough up starting on the short side until you create a log. Using dental floss***** (or a sharp knife), cut the log into 12 equal pieces and place them in the prepared muffin pan.
    9. Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have risen to fill the wells (if your kitchen is warm, it may not take this much time). When the funfetti cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
    10. Bake for about 12-18 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
    11. When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 10-15 minutes while you prepare the glaze.
    12. In a small bowl, mix the confectioners’ sugar (1 ½ cups/180g), heavy whipping cream (3 tablespoons/45mL) and vanilla (1 teaspoon) until smooth and combined. Then add 1-2 tablespoons of the reserved cake mix and stir. If needed, add more heavy cream until a glaze consistency is reached (I would use ½ - 1 teaspoon at a time).
    13. Spoon the glaze evenly over the warm rolls (top with a few more sprinkles if desired) and enjoy!

    Notes

    Cover and store leftovers at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat gently in the oven until warm by wrapping tightly in aluminum foil and placing in a 300°F oven for 10-15 minutes. The funfetti cinnamon rolls can also be frozen for up to 2 months. Freeze in an airtight container or wrap tightly and place in a zip top bag.

    * This recipe also works with 2% or whole milk

    ** I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 3 cups is 375g.

    *** You could use a box cake mix if you don’t want to make your own homemade cake mix. Use ¾ to 1 cup of the dry mix.

    **** Half and half or milk can also be substituted.

    *****Slide a long piece of dental floss under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll. Using dental floss is the best way to slice your rolls and have them keep their shape.

    If you would like to bake the funfetti rolls like classic cinnamon rolls; once cut place in a buttered/greased 9x13 pan. Bake time will be a little longer, about 20-25 minutes.

    If you would like to make the rolls ahead of time: You can bake the rolls and allow them to cool (don't glaze them yet). Then cover them tightly and store at room temperature for up to one day. Gently rewarm them (tightly wrapped with foil and warmed at 300°F for 10-15 minutes). Then add the glaze and serve. Or,
    You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake.

    Homemade funfetti cake mix filling slightly adapted from Mel's Kitchen Cafe Homemade Yellow Cake Mix.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 423Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 190mgCarbohydrates: 62gFiber: 2gSugar: 28gProtein: 8g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Breads

    White Chocolate Cupcakes

    May 8, 2022 by Tasia 4 Comments

    white chocolate cupcake sitting on a plate

    These moist white chocolate cupcakes are made from scratch. They are frosted with the BEST easy and silky white chocolate buttercream!

    white chocolate buttercream swirl on a cupcake sitting on a plate

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

    I know I've professed my love for white chocolate many times. It's been used in my easy white chocolate brownies, white chocolate raspberry cookies, white chocolate coconut cookies and white chocolate sugar cookies just to name a few.

    For my birthday last year I strayed from my normal coconut cake and tried a white chocolate cake. The cake was good in the first try, but it wasn't as moist and tender as I would have liked. So I've spent the last nine months working on one that I felt was worth sharing. I hope you love it!

    why you will love these light and fluffy cupcakes

    • White chocolate flavor ~ this isn't just a vanilla cupcake recipe with white chocolate thrown in as an afterthought. The white chocolate flavor is subtle, but you definitely taste it in the unfrosted cupcakes.
    • The best texture ~this recipe creates moist, soft and tender cupcakes!
    • White chocolate buttercream ~ for true white chocolate lovers, this silky homemade frosting is easy! It has a texture and taste like Swiss meringue buttercream, but it's much more simple to make.

    white chocolate cupcakes ingredients {and substitutions}

    white chocolate cupcakes ingredients
    • Unsalted butter ~ Used for both the cupcakes and buttercream. The butter needs to be room temperature; pull it out an hour or two before baking.
    • Granulated sugar ~ to keep the cupcakes light in color.
    • Buttermilk ~ I prefer to use a store-bought buttermilk, but in a pinch you can make your own. Use ½ cup whole milk and ½ tablespoon white vinegar or lemon juice. Stir and let sit for 10 minutes before using.
    • White chocolate ~ This is the star of the show so be sure to use a quality white chocolate baking bar. I like Ghirardelli, Lindt, and Callebaut. You can usually find white chocolate baking bars near the chocolate chips in the grocery store. I do not recommend using white chocolate chips.
    • Egg whites ~ need to be room temperature; pull them out with the butter.
    • Oil {not shown} ~ you can use canola oil or vegetable oil.
    • Sour cream ~ use full fat sour cream at room temperature; pull it out with the butter.
    • Vanilla ~ compliments the white chocolate flavor.
    • Cake flour ~ if you don't have cake flour you can make your own; see my coconut cake post for instructions. All-purpose flour can be substituted, but the cupcakes won't be quite as fluffy and light.
    • Baking powder and baking soda ~ I use aluminum free baking powder.
    • Kosher salt ~ to balance the flavors. If you only have table salt, start with half the amount and adjust if needed.
    • Confectioners' sugar and heavy whipping cream {not shown} ~ used for the easy and not-too-sweet white chocolate buttercream frosting.
    hand holding a white chocolate cupcake showing inside texture

    how to make moist and tender cupcakes

    Start by preheating the oven and lining two muffin pans with 14 cupcake liners {Paper Chef is my favorite}.

    Place the white chocolate and buttermilk in a small saucepan and stir over low heat until the chocolate has melted. Pour the mixture into a bowl or cup and set aside to cool.

    Sift together the cake flour, baking soda, baking powder, and kosher salt. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Then scrape the bowl again and with the mixer on low drizzle in the oil and mix.

    creamed butter and sugar in a mixing bowl
    creamed butter, sugar and oil in a mixing bowl

    Now add the egg whites and vanilla and beat on low 1-2 minutes. Scrape up and down the sides of the bowl and add the sour cream {the mixture can start to look a little curdled}.

    Next, with the mixer on low, slowly add the flour mixture and the cooled buttermilk/white chocolate mixture in alternating additions until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.

    wet ingredients for white chocolate cupcakes in a mixing bowl
    fluffy white chocolate cupcake batter in a bowl

    Divide your batter between the 14 cupcake liners, filling them ⅔ full. {I use size 16 scoop/¼ cup} Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Then cool the cupcakes before frosting them with the white chocolate buttercream.

    cupcake batter in cupcake liners

    how to make white chocolate buttercream

    This recipe makes the best white chocolate frosting! It uses my not-too-sweet American buttercream method, which gives a taste and texture much closer to Swiss meringue buttercream. The butter gets whipped for 10+ minutes and it creates the silkiest homemade buttercream!

    To start melt the white chocolate using the double boiler method or in the microwave {if you are comfortable using the microwave for melting chocolate}. Set aside to cool to room temperature.

    Beat the butter in a stand mixer with the paddle attachment {or using a hand-held mixer} on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar and mix on low until the sugar is incorporated. Add the heavy cream and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted white chocolate, vanilla and a pinch of salt and beat 2 minutes more.

    Then decorate as desired. I used a Wilton 1M tip for the cupcake photos in this post.

    can you add coloring to white chocolate buttercream?

    Yes! I would recommend a gel based food coloring such as Chefmaster or Americolor.

    white chocolate buttercream on a cupcake

    how to quickly cool cupcakes

    I tend to be impatient and don't want to wait around for my cupcakes to cool before I can decorate them. Once the cupcakes have finished baking let them cool in the pan for 5 minutes. Then move them to a wire cooling rack and let them cool another 5 minutes before placing them in the freezer for 5-10 minutes.

    why did my cupcakes sink in the middle?

    This can happen for several different reasons. The one that gets me most frequently is over-mixing the batter. When the batter is over-mixed it incorporates too much air. When the cupcakes bake the air escapes and can create the sunken effect.

    To avoid over-mixing the batter, stop the mixer when a few streaks of flour are still remaining and hand mix the final flour in until the batter just comes together.

    If your leavening agents {baking soda and baking powder} have expired it can also cause baked goods to sink in the middle as the correct chemical reaction won't occur.

    Oven temperature can also play a part. If your oven runs hot, it can cause the cupcakes to rise too quickly and then fall flat. I use this oven thermometer to keep track of my oven temperature. And occasionally test using my Thermoworks Square Dot as well.

    overhead look at four white chocolate cupcakes with buttercream swirls

    more frosting flavor options

    For truly decadent white chocolate cupcakes frost them with my easy and not-too-sweet American white chocolate buttercream {included in the recipe card below}.

    Lemon and white chocolate is also a magical combination! But have you ever tried white chocolate with cookie butter? It too is a lovely combination. And you can never go wrong with raspberry frosting on white chocolate cupcakes!

    If you like more of a chocolate and white chocolate combo, the ganache from my Baileys cupcakes would be delicious.

    can I use a filling inside white chocolate cupcakes?

    Yes! If you need help with how to make filled cupcakes, please see this post. I think any of the below ideas would be phenomenal as a filling in this cupcake recipe.

    • Raspberry jam {or your favorite jam flavor}
    • White chocolate ganache
    • Chocolate ganache
    • Cookie butter
    • Lemon curd
    inside look at a white chocolate cupcake on a plate

    how to store and freeze

    Store these white chocolate cupcakes in an airtight container {I have one like this} at room temperature for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

    The cupcakes can be frozen with the white chocolate buttercream frosting in an airtight container for 2-3 months. I freeze mine with the buttercream all the time! Allow to defrost at room temperature before serving.

    cupcake with the cupcake liner pulled down to show texture

    Remember to snap a picture and tag me on Instagram if you make these White Chocolate Cupcakes with White Chocolate Buttercream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more white chocolate desserts to try

    • White Chocolate Brownies
    • White Chocolate Cranberry Tart
    • Brown Butter Oatmeal White Chocolate Cookies
    • White Chocolate Pecan Pie
    • White Chocolate Chai Brownies

    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!

    Yield: 14 cupcakes

    White Chocolate Cupcakes

    white chocolate cupcake sitting on a plate

    These moist white chocolate cupcakes are made from scratch. They are frosted with the BEST easy and fluffy white chocolate buttercream!

    Prep Time 25 minutes
    Bake Time 20 minutes
    Cooling Time 1 hour
    Total Time 1 hour 45 minutes

    Ingredients

    White chocolate cupcakes

    • 4 ounces quality white chocolate, finely chopped (112g)
    • ½ cup buttermilk (120mL)
    • 1 ½ cups cake flour (173g)
    • ¼ teaspoon baking soda
    • 1 ½ teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter, room temperature (113g)
    • ¾ cup granulated sugar (150g)
    • 2 tablespoons vegetable or canola oil (30mL)
    • 2 large egg whites, room temperature
    • 2 teaspoons pure vanilla extract
    • ¼ cup sour cream (full fat), room temperature (60g)

    white chocolate buttercream

    • 3 ounces quality white chocolate, melted (84g)
    • ¾ cup unsalted butter, room temperature (170g)
    • 1 ½ cups confectioners’ sugar (180g)
    • 3 tablespoons heavy whipping cream (45mL)
    • 1 ½ teaspoons pure vanilla extract

    Instructions

    1. For the cupcakes: Preheat your oven to 350°F and prepare two muffin pans with 14 cupcake liners.
    2. Place the white chocolate (4oz/112g) and buttermilk (½ cup/120mL) in a small saucepan and stir over low heat until the chocolate has melted. Pour the mixture into a cup and set aside to cool.
    3. Sift together the cake flour (1 ½ cups/173g), baking soda (¼ teaspoon), baking powder (1 ½ teaspoons), and kosher salt (½ teaspoon). Set aside.
    4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter (½ cup/113g) and sugar (¾) cup/150g) on medium-high (speed 6 on a KitchenAid mixer) until light and fluffy, approximately 3 minutes. Scrape up and down the sides of the bowl once during that time. Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (2 tablespoons/30mL) and mix for one minute. Scrape up and down the bowl and add the egg whites (2 large whites) and vanilla (2 teaspoons) and beat on low (speed 2) 1-2 minutes. Scrape up and down the sides of the bowl and add the sour cream (¼ cup/60g), mixing another 1 minute on low. Scrape up and down the sides of your bowl.
    5. With the mixer on low, slowly add the flour mixture and the cooled buttermilk/white chocolate mixture in alternating additions (⅓ flour, ½ milk, ⅓ flour, stop and scrape the bowl, ½ milk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
    6. Divide your batter between the 14 cupcake liners, filling them ⅔ full. (I use size 16 scoop/¼ cup) Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
    7. Allow the cupcakes to cool in the pan for 5 minutes, then remove to a wire rack to cool completely. (If you want to speed up the cooling process move the cupcakes to the freezer after 10 minutes and let them chill for 5-10 minutes).
    8. For the white chocolate buttercream: Melt the white chocolate (3 ounces/84g) using the double boiler method or in the microwave (if you are comfortable using the microwave for melting chocolate). Set aside to cool to room temperature.
    9. Beat the butter (¾ cup/170g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar (1 ½ cups/180g) and mix on low until the sugar is incorporated. Add the heavy cream (3 tablespoons/45mL) and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted white chocolate, vanilla (1 ½ teaspoons) and a pinch of salt and beat 2 minutes more.
    10. Frost cupcakes as desired. I used a Wilton 1M piping tip to create the rosette look you see in the photos.

    Notes

    Use a quality white chocolate baking bar, not white chocolate chips.

    If you only have salted butter, eliminate the kosher salt.

    If you only have table salt, start with half the amount of salt.

    All-purpose flour can be substituted for the cake flour, but the cupcakes won't be quite as light and tender.

    Plain Greek yogurt can be substituted for the sour cream.

    Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

    The cupcakes can be frozen with the frosting in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with the buttercream all the time!

    Nutrition Information:

    Yield:

    14

    Serving Size:

    1

    Amount Per Serving: Calories: 400Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 163mgCarbohydrates: 44gFiber: 0gSugar: 32gProtein: 3g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cakes and Cupcakes

    Lemon Poppy Seed Cookies

    May 1, 2022 by Tasia 6 Comments

    overhead look at lemon poppy seed cookies on a serving tray with a lemon slice

    Lemon poppy seed cookies are a super easy shortbread recipe! They bake into buttery, melt in your mouth cookies; with a lightly sweet and subtle lemon flavor and a poppy seed crunch. Perfect for entertaining, Mother's Day, Easter or an afternoon tea party.

    overhead look at lemon poppy seed cookies on a serving platter with lemon slices

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

    Spring is my second favorite season {behind summer}, but the weather in the PNW never quite cooperates with the sunshine and warmth that I think it should bring. Which for some reason always has me craving lemon desserts. From Mom's lemon bars to lemon cut out sugar cookies to lemon pistachio biscotti, I eat all the lemon things to help me pretend that it's sunnier outside than it really is.

    This delish, buttery shortbread cookie recipe fills the season perfectly. The lemon poppy seed cookies are not-too-sweet and have a nice little lemon punch to them. And the best part is they come together quickly and easily!

    stack of lemon cookies with the top one showing the inside of the cookie

    why you will love these shortbread lemon cookies

    • Quick and easy ~ about 10 minutes of prep time.
    • Short chill time ~ the dough rests in the refrigerator while the oven preheats.
    • They are buttery, rich and crumbly with a touch of lemon and the crunch of poppy seeds.
    • Lemon poppy seed cookies freeze well if you want to make them ahead of time.

    ingredients needed

    lemon poppy seed shortbread ingredients
    • Unsalted butter ~ the butter is a key ingredient so this is a great time to splurge on a quality butter such as Plugrá or Kerrygold. If you only have salted butter, leave out the kosher salt.
    • Granulated sugar ~ brings some sweetness to the cookies.
    • Confectioners' sugar ~ adds softness to the final baked cookies. If you don't have confectioners' sugar you can use granulated sugar in it's place.
    • Lemon zest ~ an average lemon should yield about a tablespoon of zest. If you like lots of lemon flavor, feel free to increase the amount of zest. This is the Microplane zester I use and love.
    • Lemon juice ~ an average lemon yields about 3 tablespoons of juice, so you will have more than enough from one lemon. Be sure to zest the lemon prior to juicing it! {This is the lemon juicer I use}
    • Kosher salt ~ just a touch to balance the flavors.
    • All-purpose flour ~ provides structure to the lemon cookies.
    • Poppy seeds ~ for the poppy seed crunch! If you have access to buying poppy seeds in the bulk section of your grocery market it tends to be the least expensive way to buy them.
    hand holding a lemon poppy seed shortbread

    how to make quick and easy lemon cookies

    Start by beating the butter, granulated sugar, confectioners’ sugar and lemon zest until it all comes together.  Add the lemon juice and mix until combined. You can use a hand held mixer or a stand mixer with the paddle attachment.

    butter, sugars, lemon zest in a glass bowl
    butter, sugars, lemon zest creamed together in a bowl

    Then scrape up and down the bowl and add the all-purpose flour and poppy seeds and mix on low just until the dough comes together.

    butter, sugars in a mixing bowl before flour is added
    flour and poppy seeds on top of creamed butter in a mixing bowl

    Place the dough on a sheet of parchment paper {cut to fit your baking pan} and form a rough ball.  Very lightly dust the top of the dough with flour and roll out to ¼ inch thick.  Cut the dough into the desired size cookies and place in the refrigerator to chill while the oven preheats.  {I use a sharp knife to make the rectangular bars, but a cookie cutter will also work.}

    poppy seed shortbread on a floured board with a rolling pin
    cut, unbaked cookies on parchment paper

    tips for making the best shortbread cookies

    • Use a high quality butter for the best flavor.
    • Make sure the butter is room temperature, which is colder than you think! It should be cool to the touch and not greasy or melty. If you want to measure the temperature it should be about 65°F.
    • Don't over cream the butter with the other ingredients; same goes for adding the flour and poppy seeds. Just mix until everything is incorporated for the best buttery and crumbly texture.
    • Roll the dough once it's mixed, then chill it while the oven preheats.
    • If you want the slightly fluted edges seen in the baked cookies; use a pastry wheel along two of the cut edges of the cookies after they have chilled.
    • Bake until the edges are just lightly brown.
    lemon poppy seed cookies laying on their side with lemons

    shortbread cookies vs sugar cookies

    The two cookie types can often look the same, but shortbread cookies are made with no eggs or leavening agents and tend to be less sweet with a more buttery flavor. Sugar cookies typically have eggs, a leavening agent and more sugar; making them softer and sweeter.

    other flavor ideas

    You can use orange zest and orange juice to make orange poppy seed cookies; just replace the lemon with orange.

    You can also omit the lemon or the poppy seeds to have traditional butter shortbread.

    If you are feeling adventurous, take the baked lemon poppy seed cookies and dip one end in chocolate! I know it sounds strange, but lemon and chocolate {dark chocolate specifically} taste amazing together!

    lemon poppy seed cookie with lemon and plates in the background

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

    more shortbread desserts to try

    • Caramel and Brown Sugar Shortbread
    • Coconut Jam Thumbprint Cookies
    • Shortbread Peppermint Bark
    • Dark Chocolate Cherry Shortbread

    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!

    Yield: 12 cookies

    Lemon Poppy Seed Cookies

    overhead look at lemon poppy seed cookies on a serving tray with a lemon slice

    Lemon poppy seed cookies bake into buttery, melt in your mouth shortbread; with a lightly sweet and subtle lemon flavor and a poppy seed crunch. Perfect for entertaining, Mother's Day, Easter or an afternoon tea party.

    Prep Time 10 minutes
    Bake Time 20 minutes
    Total Time 30 minutes

    Ingredients

    • ½ cup unsalted butter, room temperature (113g)
    • ¼ cup granulated sugar (50g)
    • ¼ cup confectioners’ sugar (30g)
    • 1 tablespoon lemon zest*
    • 1 tablespoon lemon juice* (15mL)
    • 1 ¼ cups all-purpose flour (156g)
    • ¼ teaspoon kosher salt
    • 2 tablespoons poppy seeds

    Instructions

    1. In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter (½ cup/113g), granulated sugar (¼ cup/50g), confectioners’ sugar (¼ cup/30g) and lemon zest (1 tablespoon) until it all comes together, about 1 minute.  Add the lemon juice (1 tablespoon/15mL) and mix until combined, about another 30 seconds.
    2. Scrape up and down the bowl and add the all-purpose flour (1 ¼ cups/156g) and poppy seeds (2 tablespoons) and mix on low just until the dough comes together.
    3. Place the dough on a sheet of parchment paper (cut to fit your baking pan) and form a rough ball.  Very lightly dust the top of the dough with flour and roll out to ¼ inch thick.  Cut the dough into the desired size cookies and place in the refrigerator to chill while the oven preheats.  (I use a sharp knife or pastry wheel to make rectangles, but a cookie cutter will also work**.)
    4. Preheat the oven to 325°F.  Once the oven is at full temperature, place the cut out cookies on a parchment lined baking sheet and bake for 18-20 minutes or until the edges are lightly browned.  Allow cookies to cool on the baking pan or a cooling rack.

    Notes

    *One average lemon should yield the amount of zest and 2-3 tablespoons juice. Zest the lemon first, then squeeze it.

    **The dough is soft when it gets cut.  I found using a straight pastry wheel worked best for the initial cut, but came back with a fluted cutter and barely trimmed the edges off the cut pieces once they had chilled.  If using a cookie cutter, dip the cutter in flour first.

    If you only have salted butter, omit the kosher salt.

    Store any left over cookies in an airtight container at room temperature for up to one week.  The cookies also freeze well in an airtight container for up to 3 months.  Defrost at room temperature prior to serving.

    Recipe can easily be doubled if desired.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 28mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 2g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cookies

    Birthday Cake Protein Bars

    April 24, 2022 by Tasia 8 Comments

    upclose look at a birthday cake protein bar

    You will love this homemade birthday cake protein bars recipe! They are no bake, vegan friendly, gluten free friendly and nut free. They come together in minutes in one bowl ~ mix, press in a pan and chill. These birthday cake flavored DIY protein bars are sure to become a favorite healthy breakfast or treat.

    unclose look at birthday cake protein bars with a bowl of sprinkles

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

    Does anyone else still love birthday cake flavor? I think some of my taste buds are solidly stuck in the childhood years, because I love it as much as my girls do! My funfetti ice cream is a recipe that gets made on repeat, but I also happen to adore the flavor in a protein bar.

    This birthday cake bar recipe is made with oats and with protein powder, bringing a nice punch of protein to these no bake, homemade protein bars. If you've been around two sugar bugs for any length of time you know how much I love to pack extra protein and nutrition into breakfast items. My peanut butter oat banana bread and peanut butter donuts are both good examples of that.

    stack of homemade birthday cake flavor protein bars on a cutting board

    why you will love these birthday cake protein bars

    • Easy prep! The bars come together in about 10 minutes in one bowl.
    • No baking required! Mix, press in the pan and chill.
    • Budget friendly! I will admit that I enjoy One Protein Bars and Good Snacks Birthday Cake Bars, but at $2 plus per bar they are hard on my grocery budget! DIY homemade protein bars are much more cost effective.
    • Minimal ingredients! Have you ever looked at the ingredient list on store bought protein bars? It's usually l.o.n.g. This protein bar recipe has eight ingredients and you can pronounce all of them.

    ingredients needed for these nut free bars

    birthday-cake-protein-bars-ingredients
    • Sunflower seed butter ~ to keep these birthday cake bars nut free I use a sunflower seed butter. If being nut free is not a concern for you, cashew butter and almond butter would be the next best choices. Use a natural "drippy" nut butter that just contains nuts {and salt}.
    • Maple syrup ~ brings the sweetness and also helps to bind the bars together. Using maple syrup is also a vegan friendly ingredient. Use a pure maple syrup.
    • Vanilla ~ helps to bring the birthday cake flavor to the homemade protein bars.
    • Almond ~ The almond extract helps to bring the birthday cake flavor to the recipe.  If you absolutely cannot stand almond extract, you can substitute it with vanilla, but will lose a little of the birthday cake flavor.  I use Cook's Pure Almond extract, which is made from the pits of peaches and apricots and produced in an allergen free facility.  If you have a nut allergy, please do your own research if the almond extract is safe for you to use.
    • Oat flour ~ make your own by pulverizing quick oats. It takes about a minute in a food processor or high powered blender. If you need the bars to be gluten free, make sure your oats are gluten free. You can also substitute an oat flour.
    • Vanilla protein powder ~ the protein powder is a prominent flavor in the finished protein bars, so make sure you use a vanilla protein powder that you enjoy! To keep the bar recipe vegan I use a vegan protein powder such as Trader Joe's Vanilla Pea Protein Powder or Sprouts Vegan Vanilla Protein Powder.
    • Ground flaxseed ~ to add some more protein and nutritional value.
    • Sprinkles ~ use your favorite. If you are looking to avoid food dyes, opt for sprinkles that are naturally dyed such as this brand.
    homemade protein bars lined up on parchment paper

    how to make your own oat flour

    Place the quick oats into a food processor {my Cuisinart Mini Prep works perfectly for this task} or high powered blender and pulse several times until the oats reach a fine, flour like consistency. The finer the oats are ground will give you the best protein bar texture.

    oats ground to oat flour in a food processor

    how to make these easy birthday cake protein bars

    First line a loaf pan with parchment paper and set aside.

    Then in a bowl mix together the sunflower seed butter and maple syrup until fully combined.  Next add the vanilla and almond extracts and mix again until the mixture is smooth.

    sunflower seed butter and maple syrup in a bowl with a spatula
    sunflower seed butter, vanilla and almond extracts in a bowl with a spatula

    Now add the protein powder, ground flaxseed and ground oat flour and mix until just a little flour/protein powder is still showing.  Then add in ¾ of the sprinkles and mix until a thick dough has formed.

    oat flour, ground flaxseed and protein powder in a bowl
    diy birthday cake flavored protein bar dough in a bowl

    Finally press the birthday cake protein bar mixture into the prepared loaf pan in an even layer. Press FIRMLY into the pan. Then sprinkle the top with the remaining sprinkles, lightly pressing them into the homemade protein bars. Chill for a minimum of one hour.

    diy protein bars pressed into a parchment lined baking pan
    homemade protein bars with sprinkles in a parchment lined baking pan

    how to store these vegan protein bars

    Once the bars have chilled and been sliced, store them in an airtight container in the refrigerator for up to one week. We eat through them quickly, so I haven't tested freezing them, but don't see why that wouldn't work.

    The longer the bars chill, the more solid or firm they become; but they still stay soft. I often pack one in my lunch bag for work days as they are a great quick and healthy snack between patients.

    tips for the best homemade protein bars

    • Use a vanilla protein powder that you love the taste of. I've never tried birthday cake protein powder, but know they make one. I imagine it would be amazing in these birthday cake flavored bars!
    • Press the bars firmly into the bottom of the pan. I use a spatula, but the flat bottom of a measuring cup would also work well.
    • If you prefer protein bites, cut the bars into bite size pieces. You can also roll the dough into protein balls, use 1-2 tablespoons of dough per ball. They can also be cut into larger bars.
    • If you don't mind adding sugar, a light drizzle of white chocolate on the tops of these bars is amazing! Melt about an ounce of white chocolate and drizzle it over the dough before chilling it. To keep the bars with low sugar, Lily's Original White Chocolate Style Bars are my favorite. {if you need the protein bars to be vegan, make sure to use a vegan white chocolate}.
    mini birthday cake protein bars with a bowl of oats and sprinkles

    Remember to snap a picture and tag me on Instagram if you make these Birthday Cake Protein Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more homemade birthday cake flavored recipes

    • Funfetti Ice Cream
    • Funfetti Cookies {From Scratch}
    • Sugar Cookie Sandwiches {Stuffed with Funfetti Frosting}
    • One Bowl Funfetti Cupcakes

    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!

    Yield: 12 mini bars

    Birthday Cake Protein Bars

    upclose look at a birthday cake protein bar

    Homemade birthday cake protein bars; they are no bake, vegan friendly, gluten free friendly and nut free! They come together in minutes in one bowl ~ mix, press in a pan and chill. These birthday cake flavored DIY protein bars are sure to become a favorite healthier breakfast or treat.

    Prep Time 10 minutes
    Chill Time 1 hour
    Total Time 1 hour 10 minutes

    Ingredients

    • ⅓ cup quick oats*, ground to flour (33g)
    • ½ cup sunflower seed butter** (128g)
    • ¼ cup pure maple syrup (60mL)
    • 2 teaspoons pure vanilla extract
    • ½ teaspoon pure almond extract***
    • ½ cup vanilla protein powder**** (51g)
    • 1 tablespoon ground flax seed (7g)
    • 3 tablespoons sprinkles (33g)

    Instructions

    1. Line a loaf pan with parchment paper and set aside.  Mine is 8x4 inches, but any typical loaf pan should work.
    2. Start by creating an oat flour by blitzing the quick oats (⅓ cup/33g) in a food processor or blender.  It should take less than a minute to take the oats to a pulverized and flour like consistency.
    3. In a bowl mix together the sunflower seed butter (½ cup/128g) and maple syrup (¼ cup/60mL) until fully combined.  Then add the vanilla (2 teaspoons) and almond extracts (½ teaspoon) and mix again until the mixture is smooth.
    4. Add the protein powder (½ cup/51g), flaxseed (1 tablespoon/7g) and ground oat flour (⅓ cup/33g) and mix until just a little flour/protein powder is still showing.  Then add in ¾ of the sprinkles and mix until a thick dough has formed.
    5. Press the birthday cake protein bar mixture into the prepared loaf pan in an even layer. Press FIRMLY into the pan. Then sprinkle the top with the remaining sprinkles, lightly pressing them into the homemade protein bars.
    6. Place the loaf pan into the refrigerator for a minimum of one hour to firm up.  Once firm, slice into the desired size bars.  The longer the bars chill, the more firm they become, although they will continue to remain soft.

    Notes

    *If you need the homemade protein bars to be gluten free, make sure your oats are certified gluten free. An oat flour can also be substituted, but again, make sure it's gluten free if you need that dietary constraint.

    **I use sunflower seed butter as both my girls have classmates with nut allergies.  If you aren’t worried about nut allergies cashew butter would be my next choice for a nut butter to use. Almond butter and peanut butter could be used, but the final taste will be different. Your nut butter should be a "drippy" butter made with just nuts (and salt, if you prefer).

    ***The almond extract helps to bring the birthday cake flavor to the recipe.  After testing multiple batches, my testers preferred ½ teaspoon, but anywhere between ¼ and ½ teaspoon will work.  If you absolutely cannot stand almond extract, you can substitute it with vanilla, but will lose a little of the birthday cake flavor.  I use Cooks Pure Almond extract, which is made from the pits of peaches and apricots and produced in an allergen free facility.  If you have a nut allergy, please do your own research if the almond extract is safe for you to use.

    ****The flavor of your protein powder is a prominent flavor in these birthday cake protein bars, be sure you like the protein powder you are using! I use both Trader Joe’s Vanilla Pea Protein Powder and Sprouts Vegan Vanilla Protein Powder.

    Store bars in an airtight container in the refrigerator for up to one week.  I haven't tested freezing them, but think it would work fine.

    Bars can be cut into whatever size you prefer.  They can also be rolled into balls or pressed into a mini muffin tin for a more bite size snack.

    Recipe adapted from Jenna @butternutbakeryblog

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 48mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 6g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Breakfast

    Coffee Sugar Cookies {with Vanilla Bean Buttercream}

    April 17, 2022 by Tasia 4 Comments

    coffee sugar cookies with vanilla buttercream rosettes piped on top

    The BEST coffee sugar cookies recipe! They are chewy and soft and full of coffee and espresso flavors. Turn them into a latte cookie with a silky vanilla bean buttercream! The cookies can also be dipped in melted chocolate or left un-decorated; any option you choose will taste delish!

    coffee sugar cookies, some dipped in chocolate with coffee beans

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

    I know I've confessed my love of sugar cookies many times before. From classic buttercream sugar cookies to lemon sugar cookies to white chocolate sugar cookies, sprinkle cookies and many more; I love them all!

    Today I have a new version of sugar cookies flavored with instant espresso powder. And let me tell you, sugar cookies + coffee = cookie bliss!

    stack of undecorated coffee sugar cookies

    why you will love these cut out cookies

    • The simple dough comes together quickly.
    • The instant espresso powder adds depth and the perfect coffee flavor.
    • Decorating the cookies is not necessary; they taste amazing all on their own.
    • For a latte flavored cookie, add the vanilla bean buttercream.
    • The cookies also keep their shape after baking.

    ingredients for coffee sugar cookies

    ingredients for coffee sugar cookies
    • Unsalted butter ~ this needs to be at room temperature so pull it out an hour or two before beginning. If you only have salted butter, don't add the kosher salt.
    • Granulated sugar ~ brings some structure and hint of sweetness to the cookies.
    • Vanilla ~ we're going with a full tablespoon of vanilla here! It brings a perfect balance to the rich espresso. I highly recommend using a pure vanilla extract. Beyond Good and Nielsen-Massey are my very favorites, but the Kirkland brand from Costco is also a solid choice!
    • Egg ~ one large egg, preferably at room temperature. I always set mine out with the butter. I haven't tested egg substitutes, but know friends who have had success with the juice from a can of chickpeas, also called aquafaba. The recommendation is 3 tablespoons of aquafaba = 1 egg.
    • Baking powder ~ use an aluminum free baking powder for the best tasting cookies.
    • All-purpose flour ~ gives the sugar cookies their structure. A 1 to 1 gluten free flour can be substituted.
    • Instant espresso powder ~ brings the rich taste to these coffee sugar cookies. I use this brand.
    stack of three coffee sugar cookies with vanilla bean buttercream

    step by step instructions for coffee cookies

    Start by combining the flour and aluminum free baking powder with a whisk and set aside.

    Next using a stand mixer with the paddle attachment or a hand held mixer, beat the butter and kosher salt until light and fluffy.

    Then add in the granulated sugar and beat another couple minutes until fully combined.

    butter creamed until light and fluffy in a mixing bowl
    butter and sugar creamed together in a mixing bowl

    Now add the egg and vanilla and beat another minute or so until all the ingredients are combined and fluffy. Scrape up and down the bowl as needed.

    butter, sugar, eggs and vanilla creamed together in a mixing bowl

    With the mixer on low, add about ⅔ of the flour mixture a little at a time, occasionally stopping to scrape your bowl.

    Whisk the espresso powder into the remaining flour and add it to the dough. This will help to keep some coffee speckles visible in the finished cookies. The more the espresso powder gets worked into the dough, the more coffee colored the cookies become.

    The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.

    flour with espresso powder whisked in
    coffee sugar cookie dough balled around a mixer paddle

    Wrap the dough ball in plastic wrap and press into a 1 inch thick disc. Chill for a minimum of 30 minutes {and up to three days} before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.

    how to bake soft and chewy sugar cookies

    Now preheat the oven and roll the cookies to ¼ inch thickness. I use this Williams Sonoma rolling pin, but most of my cookie friends use this rolling pin. Cut in desired shapes and place on a parchment or silicone mat lined baking sheet and bake.

    For lots of troubleshooting tips, see my post for buttercream sugar cookies.

    sugar cookie dough cut outs on parchment paper

    The coffee sugar cookies bake quickly. It takes about 7-8 minutes in my oven. The edges will be set and the tops are slightly puffy. To keep them soft and chewy be careful not to over bake the cookies!

    In the photo below you can see the difference between the cookies cut out early {the top cookie shows more coffee speckles} and the cookies where the espresso powder is more worked into the dough {the bottom cookie}. Don't worry, they both taste the same!

    coffee sugar cookies on a cooling rack

    how to make vanilla bean buttercream

    I initially thought I would make a coffee frosting for this recipe, but the coffee flavor shines so nicely in the baked cookies that I didn't want to cover it with more coffee. And I don't know about you, but I enjoy a good latte every now and again so vanilla bean buttercream creates the perfect vanilla latte flavored cookie!

    The vanilla bean speckles look so pretty with the coffee cookies, don't they?

    rosettes piped on sugar cookies with a bowl of coffee beans

    This Swiss meringue version is the best vanilla bean frosting recipe I've ever tasted! I wrote a very detailed post on my chocolate Swiss meringue buttercream recipe that is a great reference if you've never made this variation of buttercream and need help or trouble shooting tips.

    I use vanilla extract and vanilla bean powder {I use Beyond Good} in my recipe, but you can substitute vanilla bean paste for the powder. You could also do a combination of vanilla extract and scraped vanilla bean. And if you don't mind not having the vanilla bean speckles, you can just use pure vanilla extract.

    The recipe card at the bottom of this post gives you step by step directions on how to make the Swiss meringue buttercream.

    can you dip the cookies in chocolate?

    You bet you can! Dark chocolate, milk chocolate or white chocolate are all excellent choices. I give you directions on how to dip the coffee cookies in melted chocolate in the recipe card below.

    coffee sugar cookies with half dipped in chocolate

    how long do sugar cookies last and how do you store them?

    Not long at my house! And as my blogging friend Karen would say, "in your stomach. That's where all your cookies should be stored".

    In all seriousness though, the cookies will stay fresh covered in an airtight container at room temperature {as long as your kitchen isn't hot, it will melt the buttercream} or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.

    can you freeze decorated cut out cookies?

    Yes!!! If freezing decorated sugar cookies, chill the cookies in a single layer first. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.

    stack of cookies and one with a vanilla buttercream swirl

    These coffee sugar cookies are perfect for any occasion, but would also be special for holiday baking {think hearts dipped in chocolate for Valentine's Day} or Christmas and Easter with the vanilla bean buttercream. Or just enjoy them undecorated!

    Remember to snap a picture and tag me on Instagram if you make these Coffee Sugar Cookies {with Vanilla Bean Buttercream}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    different sugar cookie flavors to try

    • Lemon Cut Out Sugar Cookies
    • Buttercream Sugar Cookies
    • White Chocolate Sugar Cookies
    • Marbled Sugar Cookies

    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!

    Yield: approximately 32 cookies

    Coffee Sugar Cookies {with Vanilla Bean Buttercream}

    coffee sugar cookies with vanilla buttercream rosettes piped on top

    The BEST coffee sugar cookies recipe! They are chewy and soft and full of coffee and espresso flavors. Turn them into a latte cookie with a silky vanilla bean buttercream!

    Prep Time 10 minutes
    Bake Time 8 minutes
    Additional Time 1 hour
    Total Time 1 hour 18 minutes

    Ingredients

    coffee sugar cookies

    • 3 cups all-purpose flour (375g)
    • 1 ½ teaspoons aluminum free baking powder
    • 1 cup unsalted butter, room temperature (226g)
    • ½ teaspoon kosher salt
    • 1 cup granulated sugar (200g)
    • 1 large egg, room temperature
    • 1 tablespoon pure vanilla extract (15mL)
    • 2 tablespoons instant ground espresso powder (4g)

    vanilla bean buttercream

    • 3 large egg whites (approximately 90-100g)
    • ¾ cup granulated sugar (150g)
    • ½ teaspoon kosher salt
    • ¾ cup unsalted butter, room temperature* (170g)
    • 2 teaspoons vanilla bean powder or vanilla bean paste
    • ½ pure vanilla extract

    Instructions

    1. For the coffee sugar cookies: In a medium bowl, combine flour (3 cups/375g) and aluminum free baking powder (1 ½ teaspoons) with a whisk. Set aside.
    2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed until combined, about 1 minute. Scrape up and down the sides of the bowl. Add in sugar (1 cup/200g) and beat until smooth, about 1-1 ½ minutes. Beat in egg (1 large) and vanilla (1 tablespoon/15mL) and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl as needed.
    3. With the mixer on low, add about ⅔ of the flour mixture a little at a time, occasionally stopping to scrape your bowl. Whisk the espresso powder (2 tablespoons/4g) into the remaining flour and add it to the dough. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
    4. Wrap the dough ball in plastic wrap and press into a 1 inch thick disc. Chill for a minimum of 30 minutes (and up to three days) before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
    5. Preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.
    6. On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
    7. Arrange cookies on baking sheets about 1 inch apart. If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
    8. Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
    9. For the vanilla bean buttercream: Wipe the bowl, the whisk of your stand mixer and the whisk you are using to mix with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
    10. Whisk egg whites (3 large/90-100g), granulated sugar (¾ cup/150g) and salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over 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 want to use a thermometer, 160°F is what you are going for).
    11. Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (I use speed 8 on my Kitchen Aid Mixer) until the mixture is cool and the meringue holds a stiff peak (the outside of your bowl should also be cool), approximately 10 minutes. If the bowl and meringue still feel quite warm (more than room temperature), wait a few minutes for it to cool down. If you add the butter with the mixture too warm, the butter will just melt.
    12. Switch to the paddle attachment and lower the speed to medium (I use speed 4 the majority of the time, but 6 also works) and add the butter (¾ cup/170g), one tablespoon at a time, letting the butter fully incorporate before adding more.
    13. Once all butter is incorporated, scrape down sides of the bowl and add the vanilla bean powder or vanilla bean paste (2 teaspoons), and vanilla (½ teaspoon) and whip until a thick, creamy whipped consistency is reached. Start on a low speed for about 1 minute, then stop and scrape up and down the bowl. Turn the mixer up to medium-high {I use speed 8} and whip for 4-5 minutes until the buttercream is silky and smooth.

    Notes

    Yield of cookies will depend on the size of your cookie cutter. I used a 2.25 inch cutter for the cookies.

    If the dough chills for longer than 1-2 hours, allow it to warm up on the counter for 20 minutes or so before rolling it out. If it's breaking apart, it is too cold.

    If the dough gets very soft during the rolling and cutting process, place the cut out cookies in the refrigerator or freezer to firm up for 10 mintues before baking.

    I like to freeze the cookies once they have completely cooled, I think it adds to the softness of the cookies. I typically bake the cookies at least a day prior to decorating them (or bake in the evening and freeze overnight). You can also bake the cookies and freeze them for up to 2-3 months before decorating.

    If you prefer to dip the cookies in chocolate: melt 4 ounces/112g of chocolate and dip half the cookie. Place on a parchment lined plate or baking pan and allow the chocolate to harden.

    *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. (If you are measuring, it should be around 60°F).

    ** At some point your buttercream may be a sloppy mess. It may even look curdled. Do not fear (if you had good stiff peaks to start), 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.

    Cookies will stay fresh covered in an airtight container at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months. If freezing decorated cookies, chill the cookies in a single layer. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.

    Nutrition Information:

    Yield:

    32

    Serving Size:

    1

    Amount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 71mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 2g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cookies

    White Chocolate Raspberry Cookies

    April 10, 2022 by Tasia 4 Comments

    white chocolate raspberry cookies on a cooling rack with a bowl of white chips in the background

    The BEST white chocolate raspberry cookies! Soft, chewy and chock full of white chocolate and raspberries. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with frozen raspberries and melted butter.

    up close look at white chocolate raspberry cookies with a glass of milk

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

    Ah, cookies. Do you love them as much as I do? I seriously eat a cookie just about everyday. I think my family would disown me if we didn't have a stash of some cookies in the freezer!

    White chocolate and raspberry is one of my many favorite flavor combinations. The sweet white chocolate is a match made in heaven for the slightly tart raspberries. My homemade raspberry cake with white chocolate buttercream is always popular and I figured it was time to bring that flavor combo to a cookie.

    Much like my sprinkle cookies and brownie crinkle cookies, this easy, no chill cookie recipe comes together in about 10 minutes and bakes in about 12 minutes.

    stack of white chocolate raspberry cookies with inside view

    why you will love this cookie recipe

    • Quick and easy ~ from start to finish should take 30 minutes.
    • Melted butter = soft and chewy cookies {and no planning ahead}.
    • No mixer required ~ this recipe mixes up in one bowl with a whisk and spatula.
    • No chill time required!
    • The cookie dough is made with frozen raspberries, which can be found year round.
    • Perfect flavors for holiday baking; such as Easter, Mother's Day, 4th of July, Valentine's Day and Christmas.

    ingredients notes {and substitutions}

    ingredients for white chocolate raspberry cookies
    • Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
    • Sugars ~ both granulated and brown sugars are used. I prefer dark brown sugar, but light brown sugar also works.
    • Egg ~ one large egg brings the dough together and adds structure.
    • Vanilla ~ I prefer a pure vanilla extract for the best flavor.
    • Vinegar ~ reacts with the baking soda to add thickness and also adds to the soft texture of the cookies. Both white vinegar and apple cider vinegar can be used.
    • Baking soda ~ helps to create a thick cookie.
    • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
    • All-purpose flour ~ be sure to spoon and level the flour or use a kitchen scale for the most accurate measuring.
    • White chocolate chips ~ Ghirardelli is my favorite brand of chips. You can use semi-sweet, milk or dark chocolate if that's more your thing.
    • Raspberries ~ this recipe uses frozen raspberries. Do not thaw the raspberries, but use them frozen from the freezer. Fresh raspberries can be substituted, but should be completely dry before adding to the dough. You can substitute blackberries.
    • White chocolate bar {not shown} ~ optional, for making those melty pools of chocolate on top of the cookie.
    white chocolate raspberry cookie dough on a parchment lined cookie sheet

    how to make the best white chocolate raspberry cookies

    Start by preheating the oven and lining two baking sheet pans with parchment paper.{I love this USA Pan set with an included cooling rack!}

    Then whisk together the melted butter and both sugars until combined.

    Next add the egg, vanilla and vinegar and whisk until smooth. Then sprinkle the baking soda and kosher salt in and whisk until fully mixed in.

    melted butter and sugars in a bowl with a whisk
    egg and vanilla added to butter & sugar in a bowl

    Now add the flour and stir with a spatula until most of the flour is mixed in. Next fold in the white chocolate chips.

    flour mixed into wet ingredients
    white chocolate chips being mixed into cookie dough with a bowl of frozen raspberries

    Then gently fold in the frozen raspberries, doing your best to not smash them. Do NOT thaw the raspberries first!

    Finally scoop the white chocolate raspberry cookies and place on the prepared baking pans. Top with some chopped white chocolate {if desired} and bake.

    frozen raspberries folded into white chocolate cookie dough
    white chocolate pieces on top of cookie dough balls

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    a hand grabbing a cookie

    tips for success with this easy no chill cookie recipe

    • Work gently once you add in the frozen raspberries. You don't want to break them into the dough; some berries will break, but do your best to keep the berries whole.
    • Use a cookie scoop for uniform cookies. A size 30 scoop is my favorite!
    • For that bakery style cookie look, chop a white chocolate bar and place a few pieces of it on top of the cookie dough prior to baking.
    • Be careful not to over bake the cookies. To achieve the soft texture, you want them slightly under baked in the center. They will continue to bake as they cool.
    • If the cookies haven’t flattened as much as you’d like, drop the pan on the stovetop or counter a few times when the pan is hot from the oven.
    • For nice round cookies, "cookie scoot" when the cookies are hot out of the oven. Use a round cookie or biscuit cutter that is a little larger than your baked cookies and scoot it around the edges of the hot cookies while still hot on the baking pan. This smooshes in any unruly edges and creates perfectly round cookies. {I use this biscuit cutter set all the time!}
    pile of cookies on a cooling rack with a glass of milk and white chocolate chips

    can I use fresh raspberries instead of frozen?

    You can, but I find the fresh raspberries more challenging to work with. They break apart more easily, which means they don't hold up as well in the cookie dough.

    If using fresh raspberries, make sure to wash them and allow them to be completely dry before adding to the dough. Otherwise they will add too much moisture.

    can I use dark chocolate?

    Yes! Chocolate and raspberry is such a classic flavor combination. Feel free to substitute your favorite chocolate in place of the white chocolate.

    can I freeze these cookies?

    Yes! The baked cookies can be frozen for up to three months. Store them in an airtight container.

    I have not tested freezing this cookie dough prior to baking. I suspect it would work fine! Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.

    white chocolate raspberry cookies on a cooling rack with a bowl of white chocolate chips

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

    more no chill cookie recipes to try

    • Sprinkle Cookies
    • Malted Chocolate Chip Cookies
    • Butterscotch Pretzel Cookies
    • Brownie Crinkle Cookies
    • German Chocolate Cookies

    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!

    Yield: 17 cookies

    White Chocolate Raspberry Cookies {No Chill}

    white chocolate raspberry cookies on a cooling rack with a bowl of white chips in the background

    Soft, chewy and chock full of white chocolate and raspberries. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with frozen raspberries and melted butter.

    Prep Time 10 minutes
    Bake Time 12 minutes
    Total Time 22 minutes

    Ingredients

    • ½ cup unsalted butter, melted (113g)
    • ½ cup dark brown sugar (100g)
    • ⅓ cup granulated sugar (67g)
    • 1 large egg
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon vinegar*
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ¾ cups all-purpose flour (220g)
    • ½ cup white chocolate chips (90g)
    • 1 cup frozen raspberries (100g)
    • 1-2 ounces of a white chocolate bar, chopped (28-56g)

    Instructions

    1. Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
    2. In a medium to large bowl, melt the butter (½ cup/113g). (I use the double boiler method, but the microwave works as well). Add both sugars (½ cup/100g granulated and ⅓ cup/67g dark brown) and whisk until fully incorporated.
    3. Add the egg (1 large), vanilla (2 teaspoons) and vinegar*(1 teaspoon). Whisk until the mixture is combined and smooth.
    4. Sprinkle the baking soda (1 teaspoon) and kosher salt (½ teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/220g) and stir until just a few streaks of flour remain. Fold in the white chocolate chips (½ cup/90g). Then gently fold in the frozen raspberries (1 cup/100g), doing your best to not smash them. Do NOT thaw the raspberries first!
    5. 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. You should get about 17 cookies. Top with chopped pieces of a white chocolate bar, if desired.
    6. Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired.

    Notes

    Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container.

    I have not tested freezing this cookie dough prior to baking. I suspect it would work fine! Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.

    If you only have salted butter, eliminate the kosher salt. If you only have table salt, start with half the amount and adjust as needed.

    *I’ve tested the recipe with both white vinegar and apple cider vinegar, they work interchangeably.

    If using fresh raspberries, make sure to wash them and allow them to be completely dry before adding to the dough. Otherwise they will add too much moisture. You could substitute blackberries.

    Nutrition Information:

    Yield:

    17

    Serving Size:

    1

    Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 125mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cookies

    Carrot Cake Sandwich Cookies

    April 3, 2022 by Tasia 8 Comments

    carrot cake sandwich cookies with carrots and milk

    Carrot cake sandwich cookies are a soft and chewy cookie bar made with carrots, cinnamon and oatmeal. The cookie is then filled with the best cream cheese frosting filling that bakes right inside the cookie sandwich! You will love this easy cookie recipe, which is perfect for Easter, picnics, lunchboxes or any celebration.

    carrot cake sandwich cookies with carrots and milk

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

    Spring baking, Easter and Mother's Day all make me think about carrot cake. But honestly, sometimes I just want all the flavors of cake without actually making a cake, like my easy German chocolate cookies.

    So enter these easy carrot cake sandwich cookies! Just like my sugar cookie sandwiches, these sweet, moist and chewy cookies bake with the frosting inside. Making this recipe easy, peasy to make.

    why you will love this carrot cookie recipe

    • Sweet, soft and chewy carrot cookies.
    • The best cream cheese frosting filling that bakes inside the cookie sandwich.
    • A perfectly portable treat.
    • All the flavors of carrot cake in an easy sandwich cookie.
    a pile of cookie sandwiches on a plate

    ingredients needed for carrot cake cookie sandwiches

    ingredients for carrot cake sandwich cookies
    • All-purpose flour ~ brings structure to the cookies. Use your favorite brand.
    • Brown sugar ~ I use dark brown sugar because I love the extra richness it brings, but light brown sugar works just as well.
    • Oatmeal ~ quick oats are what work best in this recipe. My testers preferred them over old fashioned rolled oats. That being said, rolled oats can be substituted, or you can pulse the rolled oats in a food processor 4-5 times until they are chopped into smaller pieces.
    • Kosher salt ~ just a touch to balance the sweet flavors.
    • Baking soda ~ adds a little lift to the carrot cookies.
    • Cinnamon ~ brings the classic carrot cake flavors to the cookie sandwiches.
    • Grated carrots ~ grate carrots on a box grater {this is the one I use in my kitchen}. To measure, pack the grated carrots into the measuring cup or use a kitchen scale {this is the one I use}. Once you've measured the grated carrots, place them between some paper towels and blot them a few times to remove most of the moisture.
    • Unsalted butter ~ the butter gets melted for the cookies, but you need room temperature butter for the cream cheese frosting filling. If you only have salted butter, just leave the kosher salt out.
    • Vanilla ~ used for both the cookies and frosting.
    • Cream cheese ~ {not shown} use it cold in the cream cheese frosting.
    • Confectioners' sugar ~ {not shown} needed for the cream cheese filling.
    tall stack of carrot cake sandwich cookies

    how to make these easy cookie sandwiches

    Start by making the cream cheese filling.

    Cream together room temperature butter and cold cream cheese {I use this hand held mixer}. Then add confectioners' sugar and vanilla and blend until a thick frosting comes together.

    Now spread the frosting in an even layer onto an 8x8 piece of parchment paper {I use an off set spatula}. Keep the frosting a little bit inside the 8x8 measurement. {I lay a piece of parchment paper inside my baking pan and fold the edges to measure} Place the frosting into the freezer and freeze. {Can be prepared up to two days ahead}

    cream cheese frosting ingredients in a bowl with a hand held mixer
    cream cheese frosting filling spread on a piece of parchment paper

    While the cream cheese frosting is freezing, make the carrot cake cookies.

    Start by preheating the oven and lining an 8x8 baking pan with parchment paper.

    Then mix the flour, brown sugar, quick oats, baking soda, kosher salt and ground cinnamon. Once combined, add the carrots and toss until they are evenly mixed through the dry ingredients.

    dry ingredients in a glass bowl
    dry ingredients with grated carrots on top

    Finally, add the melted butter and vanilla and mix until the carrot cookie dough comes together. The dough is on the dry and crumbly side.

    Now firmly press half the mixture into the prepared pan and bake for 10 minutes.

    carrot cake sandwich cookie layer in a baking pan
    Bottom cookie layer - unbaked
    baked bottom layer of the carrot cake cookie sandwich
    Bottom cookie layer - baked

    Now remove the cream cheese frosting from the freezer and peel it off the parchment paper. It should come off in one piece that you can lay over the top of the baked bottom cookie half. Then sprinkle the remaining carrot oatmeal cookie dough over the top of the cream cheese filling, making sure to cover the outside edges of the frosting filling.

    cream cheese frosting filling with carrot cake cookie dough on top

    Bake until the edges are lightly browned. Then allow to cool completely before cutting.

    a cookie sandwich on the counter with crumbs around it

    what is the best way to grate carrots for baking?

    First, make sure your carrots are scrubbed clean. You don't have to peel them, but you can if you want another tool to wash!😉. I also often use baby carrots, but be extra careful to watch your fingers.

    Place a box grater on a solid surface. Scrape the carrots against the holes on the box grater. Be careful to keep your fingers out of the way!

    tips for the best carrot cookie sandwiches

    • Make and freeze the cream cheese frosting first. The colder it is, the easier it is to work with. If the frosting wants to break apart as you take it off the parchment paper, just do your best to piece it back together as you lay it over the bottom layer of the cookie sandwiches.
    • Blot the grated carrots to remove most of the moisture before adding them to the cookie dough. For this recipe, pack the carrots into the measuring cup or use the weight measurement. Measure or weigh them BEFORE removing the moisture.
    • Don't be tempted to use prepackaged shredded carrots, they can often be too thick or too wet.
    • Allow the carrot cake cookie sandwiches to cool completely before cutting them. If you want to speed up the cooling process, place the pan into the refrigerator once you can pick it up with bare hands {about 10-15 minutes after removing from the oven}.
    carrot cake sandwich cookies on a cooling rack

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

    more easy cookie recipes to enjoy

    • Sprinkle Cookies
    • No Chill Malted Chocolate Chip Cookies
    • Lemon Cut Out Sugar Cookies
    • Easy Chocolate Sprinkle Cookies

    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!

    Yield: 16 cookie sandwiches

    Carrot Cake Sandwich Cookies

    carrot cake sandwich cookies with carrots and milk

    Carrot cake sandwich cookies are a soft and chewy cookie bar made with carrots, cinnamon and oatmeal. The cookie is then filled with the best cream cheese frosting filling that bakes right inside the cookie sandwich!

    Prep Time 15 minutes
    Bake Time 30 minutes
    Total Time 45 minutes

    Ingredients

    cream cheese frosting filling****

    • 1 ounce cream cheese (28g)
    • 2 tablespoons unsalted butter, room temperature (28g)
    • ¾ cup confectioners’ sugar (90g)
    • ½ teaspoon pure vanilla extract

    carrot cake cookie

    • ½ cup brown sugar* (100g)
    • 1 ½ cups all-purpose flour (188g)

    • ½ cup quick oats** (50g)

    • 1 teaspoon baking soda

    • ¼ teaspoon kosher salt
    • 2 teaspoons ground cinnamon
    • ¾ cup packed grated carrots*** (100g), pat them dry with paper towels
    • ½ cup unsalted butter, melted (113g)
    • 1 teaspoon pure vanilla extract

    Instructions

    1. For the cream cheese frosting filling:  Using a hand held mixer or stand mixer, cream together the room temperature butter (2 tablespoons/28g) and cold cream cheese (1 ounce/28g) on medium speed until creamy, about 1-2 minutes.  Add in the confectioners’ sugar (¾ cup/90g) and vanilla (½ teaspoon) and mix on low until the sugar is incorporated.  Then increase speed to medium and mix another minute until well combined.  The frosting should be on the thick and stiff side.
    2. Drop the cream cheese frosting onto a piece of parchment paper that is 8x8 and smooth (the best you can, it doesn't have to be perfect) into an even layer keeping the edges in slightly inside the 8x8 square.  Place in the freezer for a minimum of 30 minutes and up to 2 days.  (If placing in the freezer longer than 30 minutes, cover the frosting).
    3. For the carrot cake cookie:  Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper.  Set aside.
    4. In a medium bowl, combine the brown sugar (½ cup/100g), flour (1 ½ cups/188g), quick oats (½ cup/50g), baking soda (1 teaspoon), salt (¼ teaspoon) and cinnamon (2 teaspoons).  Then add in the grated carrots (¾ cup/100g) and toss to combine.  Add the melted butter (½ cup/113g) and vanilla (1 teaspoon) and stir until combined; the cookie dough is slightly dry and crumbly.  Save aside about ½ of the carrot cake cookie mixture.  Then press the remaining cookie mixture into the bottom of the prepared pan. Bake for 10 minutes. 
    5. Remove pan from oven take the frozen cream cheese frosting and lay it over the baked carrot cookie layer.  Crumble the remaining carrot cookie dough over the frosting layer, making sure to get the edges well covered. Return the pan to oven and bake an additional 15-20 minutes, until the edges are lightly browned.  Remove from the oven and allow to cool completely before cutting.

    Notes

    *I prefer dark brown sugar, but light brown also works

    **Old fashioned oats can be used, but the oat texture will be more noticeable. You can also blitz old fashioned oats in a food processor for a few turns to turn them into quick oats.

    ***If using cups to measure, make sure the grated carrots are packed into the measuring cup. Once they have been measured, lay the grated carrots on paper towels and blot them until most of the moisture is removed.

    ****If you prefer a thick layer of cream cheese filling, double the frosting recipe. The frosting should pull off the parchment if it has been frozen at least 30 minutes. Work quickly with it, because as it warms up it becomes harder to remove. If the frosting comes off in pieces, do your best to piece it together over the bottom cookie layer.

    Store and leftovers covered in the refrigerator for up to 5 days.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 173Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 116mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 2g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Bars and Brownies

    Nordy Bars {Butterscotch Bars}

    March 27, 2022 by Tasia 10 Comments

    a stack of nordy bars with melty chocolate chips and marshmallows

    Nordy bars are loaded butterscotch bars that were once served in the Nordstrom Cafe. This rich dessert bar has a butterscotch base with chocolate chips, marshmallows and nuts. These chewy and gooey bars are very easy to make and even easier to eat!

    a stack of nordy bars with melty chocolate chips and marshmallows

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

    These Nordy bars are a homemade version of a bar recipe that was once served in the Nordstrom Cafe. They are so easy to make and are the best butterscotch dessert bars for lunchboxes, picnics, parties or for a quick weekday treat!

    an overhead look at the gooey top of a nordy bar with chocolate chips and butterscotch chips

    Having grown up in the greater Seattle area, this butterscotch bar recipe has been enjoyed by my family and friends for many years! I think almost everyone in the PNW has some recipe version of this well loved dessert bar.

    And I don't know about you, but butterscotch is a flavor that takes me right back to childhood. If you are looking for other bars using butterscotch chips, I also have a recipe for butterscotch mixed nut bars that is delicious! Or for a quick, no chill cookie recipe check out my butterscotch pretzel cookies.

    why you will love this copycat recipe

    • Easy to make!
    • No mixer required! {Mix them in the saucepan if you want less dishes!}
    • Gooey blondie bars! They have a blondie bar texture with the perfect amount of chewy and gooey.
    • The best flavors! Loaded with marshmallows, chocolate chips and butterscotch.

    ingredients needed

    ingredients for nordy bars
    • Unsalted butter ~ this will be melted so no need to have it at room temperature. If you only have salted, omit the kosher salt.
    • Brown sugar ~ I love the extra richness that comes from using dark brown sugar, but light brown sugar also works.
    • Butterscotch chips ~ can typically be found in the baking aisle with the chocolate chips.
    • Vanilla ~ using pure vanilla extract is my favorite.
    • Egg ~ one large egg is needed.
    • Kosher salt ~ just a touch to balance the flavors. If using table salt, start with half the amount and adjust as needed.
    • Baking powder ~ aluminum free is what I use.
    • All-purpose flour ~ use your favorite brand. A 1 to 1 gluten free flour can be substituted.
    • Chocolate chips ~ semi-sweet chocolate chips add a nice flavor balance. A dark chocolate chip would also work nicely here. Milk chocolate tends to be too sweet with the butterscotch and marshmallows.
    • Mini marshmallows ~ bring flavor and gooeyness to the Nordy bars.
    • Nuts ~ I believe pecans were the nuts that Nordstrom used. We like a mixture; peanuts, almonds, pecans are what I use. If nuts in desserts isn't your thing, you can leave them out, but I recommend adding in an extra tablespoon of flour.
    a pile of nordy bars on a plate with milk in the background

    how to make homemade butterscotch dessert bars

    Start by melting the butter in a saucepan over low heat. Once melted, add the brown sugar and stir until dissolved. Remove from the heat and add in the butterscotch chips, mixing until melted. Be patient as butterscotch chips take a little while to give in to melting! If needed, place the saucepan back over very low heat until the butterscotch has melted in.

    I prefer to then transfer the mixture to a mixing bowl as it allows me to almost immediately add the eggs without having to let the mixture cool. If you would prefer, you can mix the whole recipe in the saucepan. Just allow the mixture to cool a bit longer so you don't scramble the egg when you add it!

    melted butterscotch chips and butter in a saucepan
    melted butterscotch chips and butter with a whisk in a mixing bowl

    The butterscotch, brown sugar and melted butter mixture can look lumpy and undesirable before it all comes together. I use a whisk to bring the ingredients together.

    Next whisk in the vanilla, followed by the egg, baking powder and kosher salt. Then stir in the flour, the chocolate chips, marshmallows and nuts.

    wet ingredients for butterscotch brownies in a bowl
    marshmallows, chocolate chips and nuts being mixed into the butterscotch base

    how do you know when gooey butterscotch bars are done baking?

    The marshmallow melt when baking, which adds to the chewy and gooey texture, but can make it hard to know when the bars are done. I like to err on the side of slightly underdone versus overdone to get the best gooey center. {Same as with brownie recipes!}

    nordy bars in a baking pan before they are baked
    baked nordy bars in a parchment lined baking pan

    The butterscotch bars are done when the edges are lightly golden and set. The middle may seem a bit wiggly, but will firm up once cool.

    can you make Nordy Bars without nuts?

    Yes! If you don't like nuts in your cookie bar recipes, just leave them out. See the notes in the recipe card for how to do this.

    tips for the best butterscotch bars

    • Be patient when melting the butterscotch chips in the butter. Butterscotch doesn't melt as easily as chocolate and takes a little longer to give in to the melting process.
    • Line your 8x8 pan {this is my favorite baking pan brand} with parchment paper and lightly grease the parchment with butter or baking spray. You will thank me when it's time to take them out of the pan.
    • Allow the bars to cool completely before slicing. You can speed the cooling process up by placing the bars in the refrigerator once you can pick up the pan with bare hands. {This usually takes about 10-15 minutes of sitting on a wire cooling rack}
    a stack of three nordy bars with a bowl of marshmallows and a jar of milk

    Remember to snap a picture and tag me on Instagram if you make these Nordy Bars {Butterscotch Bars}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more dessert bars to enjoy

    • Cookie Butter Bars
    • Mom's Lemon Bars
    • Berry Crumble Bars
    • Lemon Almond Cookie Bars
    • Sugar Cookie Bars

    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!

    Yield: 16 cookie bars

    Nordy Bars {Butterscotch Bars}

    a stack of nordy bars with melty chocolate chips and marshmallows

    Nordy Bars are loaded butterscotch bars that were once served in the Nordstrom Cafe. This rich dessert bar has a butterscotch base with chocolate chips, marshmallows and nuts.

    Prep Time 15 minutes
    Bake Time 25 minutes
    Cooling Time 1 hour 30 minutes
    Total Time 2 hours 10 minutes

    Ingredients

    • ¼ cup unsalted butter (57g)
    • ¼ cup dark brown sugar, packed* (50g)
    • 1 cup butterscotch chips (155g/5.5oz)
    • 2 teaspoons pure vanilla extract
    • 1 large egg
    • 1 teaspoon baking powder
    • ¼ teaspoon kosher salt**
    • ¾ cup all-purpose flour (94g)
    • 1 cup semi sweet chocolate chips (180g/6oz)
    • 1 cup mini marshmallows (48g)
    • ½ cup chopped nuts***, such as peanuts, almonds and pecans (60g)

    Instructions

    1. Preheat oven to 350°F.
    2. In a medium to large saucepan melt the butter (¼ cup/57g) over medium-low heat. Once melted, add the brown sugar (¼ cup/50g) and whisk until dissolved. Remove from the heat and add in the butterscotch chips (1 cup/155g/5.5oz), whisking until melted. Be patient as butterscotch chips take a little while to give in to melting! If needed, place the saucepan back over very low heat until the butterscotch has melted in. Be careful not to boil the mixture.
    3. Transfer the mixture to a bowl and let sit while you line an 8x8 baking pan with parchment paper and grease it with butter or baking spray. (you can mix the recipe in the saucepan, just allow the mixture to cool an extra 10 minutes or so before adding the egg).
    4. Next whisk in the vanilla (2 teaspoons), followed by the egg, baking powder (1 teaspoon) and kosher salt (¼ teaspoon). Then stir in the flour (¾ cup/94g) until just combined. Now add in the chocolate chips (1 cup/180g/6oz), marshmallows (1 cup/48g) and nuts (½ cup/60g).
    5. Spread the mixture into the prepared baking pan and bake for 20-25 minutes, until the edges are lightly golden and set. The middle may seem a bit wiggly, but will firm up once cool. Allow to cool completely before cutting.

    Notes

    *Light brown sugar can also be used.

    **If using table salt, start with half the amount and adjust to your taste preference. If using salted butter, leave the salt out.

    ***If you prefer not to add the nuts, add in one additional tablespoon of all-purpose flour (8g)

    The recipe can be doubled and baked in a 9x13 pan. The bake time should be the same.

    Nordy bars can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen in an airtight container for up to 3 months.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 81mgCarbohydrates: 25gFiber: 1gSugar: 18gProtein: 3g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Bars and Brownies

    Twix Cake

    March 20, 2022 by Tasia 10 Comments

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

    Homemade Twix cake! This ultimate candy cake is a vanilla cake baked on a shortbread cookie crust. This easy layer cake has a salted caramel filling and a shortbread cookie buttercream decorated with a chocolate and caramel drip.

    slice of cake with a cup of milk

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

    Do you have a favorite candy bar? Mine is 100 Grand, but it's very closely followed by a Twix bar. There is something about the crunchy shortbread cookie crust, caramel filling and milk chocolate combination that gets me every time. Have you tried my cookie recipe that also combines these flavors?

    We typically do a big Sunday dinner and a few weeks ago I decided to try out a new cake. Since my Milky Way cake recipe has been such a hit, this ultimate Twix inspired cake was born that day. I wanted something easy and delicious, but still impressive and this simple layer cake checked both boxes.

    semi naked cake with a chocolate and caramel drip

    why you will love this candy bar inspired cake

    • My well loved vanilla snack cake gets baked on top of an easy shortbread crust.
    • The cake bakes in an 8x8 baking pan {only one cake pan to wash #winning!}
    • A decadent salted caramel serves as the filling between the layers.
    • The salted caramel is sandwiched between the two layers of cookie crust.
    • Shortbread buttercream!
    • A semi naked frosting means it's perfect for all levels of cake decorators.
    • A simple milk chocolate ganache and a salted caramel drizzle finish off this easy to decorate cake.

    This Twix inspired cake is perfect for all your chocolate and caramel candy bar loving friends and family. It would be the perfect dessert for Easter, as a birthday cake, for Sunday dinner or just because.

    Twix cake ingredients {and substitutions}

    ingredients for twix cake
    • Shortbread cookie crumbs ~ I used Keebler Sandies, the original vanilla version, because they are readily available at most grocery markets. Crush them to fine crumbs. Walkers Shortbread would also be delicious as would homemade shortbread, you could use this recipe, but omit the cherries and dark chocolate. For the most accuracy, if not using Keebler Sandies, use the gram measurements.
    • Unsalted butter ~ If you substitute salted butter, just omit the kosher salt. You will use both melted and room temperature butter.
    • Granulated sugar ~ provides sweetness and structure to the cake. It also serves as the base of the salted caramel.
    • Eggs ~ you will need one whole large egg and one large egg white for the cake, I prefer these at room temperature. I have not tested the cake with egg substitutes.
    • Vanilla ~ adds flavor in almost every element of the cake.
    • All-purpose flour ~ be sure to scoop and level if you aren't using a scale to weigh your ingredients.
    • Cornstarch ~ adds softness to the crumb of the vanilla cake.
    • Baking powder ~ adds a little lift to the cake.
    • Kosher salt ~ If using table salt, start with half the amount. If using salted butter, you may need to omit all the added salt.
    • Buttermilk ~ helps to tenderize the gluten and adds softness to the cake crumb. I prefer using store-bought buttermilk, but you can make your own in a pinch. Add about a tablespoon {I just eye-ball it} of lemon juice or white vinegar to a glass measuring cup and add milk to equal ⅔ cup. Stir and allow to come to room temperature.
    • Salted caramel ~ I prefer making my own and give you step-by-step instructions for making it in this whiskey vanilla caramel sauce recipe, just be sure to follow the ingredient list on this recipe card as you won't be using the whiskey. If making homemade caramel sauce isn't your thing, use a high quality store bought salted caramel. Trader Joe's Fleur de Sel caramel sauce is a great one; you will need about 1 cup.

    Pro-tip! If you have leftover buttermilk, pour into ½ cup portions and freeze for the next time you need it!

    ultimate Twix cake showing inside layers on a serving platter

    steps for making this ultimate candy cake

    1. Make the salted caramel, takes about 15 minutes {you can do this the day before}.
    2. Bake the vanilla cake with shortbread crust. {15 minutes prep time, 30 minutes to bake}
    3. Make the easy shortbread buttercream. {10-15 minutes}
    4. Make the milk chocolate ganache. {10 minutes}
    5. Assemble the cake. {15-20 minutes}

    I know the ingredient list and steps to make this cake seem daunting, but I can tell you it all comes together easily. And the semi naked look gives it an elegant, but unfussy finish.

    how to make the shortbread cookie crust cake

    Start by preheating the oven and preparing an 8x8 baking pan with parchment paper.

    Next crush the shortbread cookies to fine crumbs. You can use a food processor {this is the updated version of the 25+ year old Cuisinart I use} or a zip-top bag and rolling pin. Add the melted butter to the cookie crumbs and press firmly into the prepared pan. Set aside while you prepare the vanilla cake batter.

    In a stand mixer with the paddle attachment or with a hand held mixer, cream together the butter and sugar until light and fluffy.

    shortbread crust pressed into a baking pan
    creamed butter and sugar in a bowl

    Then add the egg, egg white and vanilla followed by alternating the dry ingredients and buttermilk.

    vanilla cake batter
    vanilla cake batter on top of shortbread crust in a baking pan

    You will know the cake is done once the edges are lightly golden and a toothpick comes out with a few moist crumbs still attached. This takes about 30 minutes.

    baked shortbread crusted vanilla cake

    Allow the cake to cool in the pan for 15 minutes. Then turn the cake out of the pan onto a wire cooling rack. The shortbread crust will be facing upward while it cools. I like to take a knife and lightly score the shortbread into two equal halves. Cut the cake once it's completely cooled.

    ingredients for shortbread buttercream and milk chocolate ganache

    ingredients for buttercream and chocolate ganache
    • Milk chocolate ~ use a baking chocolate bar. I usually find them in the baking aisle near the chocolate chips. I used milk chocolate as that is what is in a Twix candy bar, but if dark chocolate is more your thing, it will work fine here.
    • Unsalted butter ~ some will be melted into the ganache and some will need to be at room temperature for the buttercream.
    • Confectioners' sugar ~ used for the shortbread buttercream.
    • Vanilla ~ adds flavor to the buttercream. Pure vanilla extract is what I prefer.
    • Heavy cream ~ heavy cream or heavy whipping cream is what you want. Half and half can be used as a substitution.
    • Shortbread cookie crumbs ~ crush them to fine crumbs.

    how to make shortbread buttercream

    Start by beating the butter on high for a full five minutes, until it's light and silky. Next add the confectioners' sugar and mix on the lowest speed until it's incorporated. Then add the heavy cream and beat on high another five minutes.

    creamed butter in a mixing bowl
    buttercream in a bowl

    Finally add the shortbread cookie crumbs, vanilla and a pinch of salt and beat another 2 minutes.

    shortbread cookie crumbs and vanilla being added to buttercream
    shortbread buttercream in a bowl

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    let's assemble this Twix cake!

    Now you will make the milk chocolate ganache and set it aside to cool while you assemble this Twix lover's cake.

    If you would like to keep the serving plate clean, place some pieces of parchment or wax paper under the edges of the bottom cake layer. Leave the parchment in place until you have finished decorating, then gently pull them free.

    Start by cutting the cooled cake into two equal halves and place one half on your serving plate with the shortbread crust facing upward. Now pipe a buttercream dam around the edges of the cake, I do a double layer.

    Next add the cooled salted caramel, followed by a thin layer of buttercream.

    buttercream dam piped around edge of cake
    salted caramel filling in between a buttercream dam
    layer of shortbread frosting on top of the cake

    Then add the second layer of cake, this time with the shortbread crust facing downward towards the salted caramel and buttercream layer. Now top with the remaining buttercream frosting and smooth in a semi naked style.

    Twix cake layered with shortbread buttercream before being frosted
    semi naked cake on a platter

    how to add the chocolate and caramel drip

    The ganache should now be cooler and thick, but still pourable. If not pourable, lightly rewarm. Pour the ganache over the top of the cake and smooth with an off-set spatula. If desired, allow it to drip down the edges of the cake.

    Then drizzle the leftover caramel sauce over the top of the cake, allowing some to drip over the edges. The caramel may need to be warmed up to a drizzle consistency.

    caramel drizzle over chocolate ganache on top of a cake
    side view of a Twix cake with milk chocolate and caramel drips
    three plates holding slices of ultimate Twix cake

    how to serve and store

    This cake {and most cakes!} taste the best when served at room temperature.

    You can store this Twix cake covered at room temperature for up to two days. It can also be covered and stored in the refrigerator for up to one week.

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

    more candy bar inspired desserts to try

    • Milky Way Cake
    • Caramel and Brown Sugar Shortbread
    • Addictive Peanut Butter Bars
    • Chocolate Caramel Slice Bars

    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!

    Yield: 12 servings

    Twix Cake

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

    The ultimate candy cake is an easy vanilla cake baked on a shortbread cookie crust. This layer cake has a caramel filling and a shortbread buttercream decorated with a chocolate and caramel drip.

    Prep Time 45 minutes
    Bake Time 30 minutes
    Cooling Time 1 hour
    Total Time 2 hours 15 minutes

    Ingredients

    Salted Caramel filling*

    • 1 cup granulated sugar (200g)
    • 5 tablespoons unsalted butter, room temperature (70g)
    • ½ cup heavy whipping cream, room temperature (120mL)
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon kosher salt

    Shortbread Crust

    • 16 shortbread cookies**, crushed (244g)
    • ¼ cup unsalted butter, melted (57g)

    vanilla cake

    • 1 ¼ cups all-purpose flour (156g)
    • 3 tablespoons cornstarch (24g)
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter, room temperature (113g)
    • ¾ cup granulated sugar (150g)
    • 1 large egg, room temperature
    • 1 large egg white, room temperature
    • 1 ½ teaspoons pure vanilla extract
    • ⅔ cup buttermilk***, room temperature (160mL)

    Shortbread Buttercream

    • 1 ½ cups unsalted butter, room temperature (170g)
    • 1 ½ cups plus 2 tablespoons comfectioners' sugar (196g)
    • 3 tablespoons heavy whipping cream (45mL)
    • 4 shortbread cookies**, crushed (60g)
    • 1 tablespoon pure vanilla extract (15mL)
    • Pinch of salt

    milk chocolate ganache

    • 3 ½ ounces milk chocolate baking bar, chopped (100g)
    • 3 tablespoons unsalted butter (42g)

    Instructions

    1. For the salted caramel filling: Add one cup of granulated sugar to a medium heavy bottomed saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high heat resistant rubber spatula. The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid.
    2. When the sugar is fully melted (this takes about 10 minutes), add the room temperature butter (5 tablespoons/70g). The butter will cause the sugar to bubble rapidly, so use caution in this step. Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well.
    3. When your butter and sugar are fully incorporated, slowly add the heavy cream (½ cup) while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution.
      Let the mixture boil for approximately one additional minute. Remove from the heat and stir in vanilla (1 teaspoon) and kosher salt (½ teaspoon). Carefully pour caramel into a heatproof container and allow to cool to room temperature. I recommend making it the day before baking the cake.
    4. For the shortbread crust: Preheat the oven to 350°F. Prepare an 8x8 baking pan by lining it with parchment paper and set aside. Crush the shortbread cookies (16 Keebler Sandies Cookies*/244g) to fine crumbs using a food processor or by placing the cookies in a zip-top bag and crushing with a rolling pin. Add the crumbs to a bowl and stir in the melted butter (¼ cup/57g) until fully combined. Press the mixture into the bottom of the 8x8 baking pan, using a flat bottomed cup to firmly press them into the pan.
    5. For the vanilla cake: Sift the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g), baking powder (2 teaspoons) and salt (½ teaspoon) together in a medium bowl and set aside.
    6. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream the butter (½ cup/113g) and sugar (¾ cup/150g) on medium-high (6 on a KitchenAid) until light, about 3-4 minutes. Scrape up and down the bowl and add the whole large egg, mixing on medium-high for about a minute. Scrape the bowl again and add the large egg white and vanilla (1 ½ teaspoons) and mix for another 2 minutes.
    7. With the mixer on low, alternate adding the flour mixture and the buttermilk (⅔ cup/160mL) (⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, ½ buttermilk, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until just combined or stop with just a streak or two of flour remaining and give it a stir or two with a spatula.
    8. Spread batter over the shortbread crust. Bake for about 30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool with the pans on a wire cooling rack for 15 minutes, then remove the cake to a wire cooling rack to cool completely. Once the cake has been turned onto the rack (have the shortbread facing up), lightly score the shortbread crust through the middle of the cake making two equal halves (to make it easier to cut once the cake is cool).
    9. Shortbread buttercream: Beat the butter (1 ½ cups/170g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners' sugar (1 ½ plus 2 tablespoons/196g) and mix on low until the sugar is incorporated. Add the heavy cream (3 tablespoons/45mL) and beat on high for another five minutes. Scrape up and down the bowl, add the vanilla (1 tablespoon/15mL), crushed shortbread cookies (4 Keebler Sandies cookies*/60g) and a pinch of salt and beat 2 minutes more.
    10. For the ganache: Melt the butter (3 tablespoons/42g) and 3 ounces of the finely chopped milk chocolate using a double boiler (save aside ½ ounce of the chocolate). Stir until the butter and chocolate mixture is smooth. Then remove from the heat and stir in the remaining ½ ounce of chocolate, mixing until smooth. Allow the ganache to cool while you assemble the cake.
    11. To assemble the cake: Cut the cooled cake into two equal halves. Place one half on your serving plate with the shortbread crust facing upward. I like to take a few pieces of parchment paper and tuck them under the edges of the cake while decorating, see photos in blog post. Place the buttercream into a piping bag with a large piping tip, or simply cut the end of the bag off. Then pipe a dam along the edges of the shortbread crust, I do a double layer. Fill with ¾ of the cooled salted caramel. Then smooth a thin layer of buttercream over the caramel before placing the second half of the cake on top, this time with the shortbread crust facing down. Take the remaining buttercream and spread a layer over the top of the cake and smooth the rest over side of the cake in a semi-naked style. Once the ganache has cooled until a thick, but still pourable consistency, pour over the top of the cake. Allow the ganache to spill over and drip down the edges of the cake. If desired, warm the remaining salted caramel sauce until a pourable consistency and drizzle and drip over top the chocolate ganache. Once finished decorating, remove the parchment pieces from under the cake and serve.

    Notes

    *If making salted caramel isn't your thing, use a quality store bought salted caramel.

    **I used one full package of Keebler Sandies Classic Vanilla cookies. If using another brand of cookies, use the gram measurements to ensure you are using the same amounts.

    ***I prefer using store-bought buttermilk, but you can make your own in a pinch. Add about a tablespoon {I just eye-ball it} of lemon juice or white vinegar to a glass measuring cup and add milk to equal ⅔ cup. Stir and allow to come to room temperature. The shortbread cookie crust may split a little as you move them, don't worry the buttercream and caramel will hold them together in the finished cake.

    If the ganache cools and gets too thick, rewarm it until it is a thick and pourable consistency.

    Store any leftover cake covered at room temperature for up to 2 days or covered in the refrigerator for up to one week.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 761Total Fat: 56gSaturated Fat: 33gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 161mgSodium: 357mgCarbohydrates: 61gFiber: 1gSugar: 40gProtein: 5g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

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    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cakes and Cupcakes
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