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Strawberry White Chocolate Chip Cookies

by 2 Comments

Soft, chewy strawberry white chocolate chip cookies. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with freeze dried strawberries and melted butter. These homemade cookies are made from scratch with no cake mix in sight!

up close look at a strawberry white chocolate chip cookie

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

As someone who has been baking cookies for multiple decades now, I know a thing or two about a good cookie. I also know you all are busy, like me, so I'm back with another no-chill, uses melted butter cookie recipe.

The girls and I were making our Christmas cookie baking list recently and we wanted to add something new. Strawberries and cream was thrown out as an idea and I love that strawberries have that perfect red color, which goes well with multiple holidays {think 4th of July, Valentine's and Christmas}.

Tester Ashley commented: "The cookies are absolutely delish!!! Made them over the weekend and they have been loved by everyone who tried one!"

💗why you will love these homemade cookies

  • 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 freeze dried strawberries, which can be found year round. Making them the perfect festive cookie for Christmas or Valentine's Day!
stack of cookies with melty white chocolate

🛒 ingredients and substitutions

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

ingredients for strawberry white chocolate chip 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 strawberry white chocolate chip 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. A chopped white chocolate bar can also be used.
  • Strawberries ~ this recipe uses freeze dried strawberries. Do not use fresh strawberries as they will add too much moisture to the cookie dough. You can substitute freeze dried raspberries or freeze dried blueberries.
  • White chocolate bar {not shown} ~ optional, for making those melty pools of creamy white chocolate on top of the cookie.

👩🏻‍🍳 how to make strawberry white chocolate cookies

Start by pre-heating oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.

Now melt the butter. Add both sugars and whisk until fully incorporated. Add the egg, vanilla and vinegar. Whisk until the mixture is combined and smooth. Sprinkle the baking soda and kosher salt over the mixture and stir well.

melted butter and sugar mixed together in a bowl
Whisk together the melted butter and sugars together.
egg, vanilla and vinegar added to melted butter and sugar
Once the butter and sugars are blended, add the egg, vinegar and vanilla.
wet ingredients all combined together in a bowl
The mixture will become more fluffy after the egg, baking soda and kosher salt is whisked in.

Then add the flour and stir until just a few streaks of flour remain. Fold in the white chocolate chips {or chopped white chocolate} and the freeze dried strawberries. 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 18 cookies. Top with chopped pieces of a white chocolate bar, if desired.

cookie dough after flour has been added
When just a few streaks of flour remain, add in the freeze dried strawberries and white chocolate.
freeze dried strawberries and white chocolate added to cookie dough
Mix in the freeze dried strawberries and white chocolate with a spatula.
strawberry white chocolate chip cookies in cookie scoops on a parchment lined baking pan
Add a few pieces of chopped white chocolate to the tops of the cookie dough balls if you would like that bakery style look.

Bake the cookies until the edges are set. 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. Allow the cookies to rest on the pan 2 minutes, then remove to a wire cooling rack to cool completely.

hand holding a broken open cookie showing the creamy white chocolate middle

🎥 video tutorial

tips for the best chewy cookies

  • Follow the recipe ~ even one small change by you can change the outcome.
  • Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.
  • Hold some extra white chocolate pieces aside to press on top of the cookies prior to baking to give them that bakery style look.
  • Use real butter, not margarine for the best tasting cookies.
  • Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
  • Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft.

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.

tall stack of cookies with freeze dried strawberries and white chocolate in the background

💬 frequently asked questions

where can I buy freeze dried strawberries?

Trader Joe's and Target are where I buy my freeze dried strawberries. They are typically with the dried fruits and nuts at TJ's or in the snack section of the grocery store.

can I use fresh strawberries?

No, they will add too much moisture to this cookie recipe. I would suggest searching for a from scratch recipe that has been created with fresh strawberries.

can I bake them as cookie bars?

Yes, press the dough into a parchment lined 8x8 baking pan and bake at 325°F for about 25 minutes.

how to store

Store strawberry white chocolate 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 or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

cookies on a cooling rack with a napkin and bowls of white chocolate and strawberries

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

more strawberry recipes

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: 18 cookies

Strawberry White Chocolate Chip Cookies

unclose look at strawberry white chocolate chip cookies

Soft, chewy strawberry white chocolate chip cookies. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with freeze dried strawberries and melted butter. These homemade cookies are made from scratch with no cake mix in site!

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)
  • 1.2 ounces freeze dried strawberries, roughly chopped (34g)
  • 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). Add both sugars (½ cup/100g dark brown and ⅓ cup/67g granulated) 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 fold in the freeze dried strawberries (1 cup/100g).
  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 18 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. 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. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

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.

** You can also chop a white chocolate bar; weighing the chocolate will be the most accurate. You want 90 grams or about 3 ounces.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 171Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 118mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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

Pecan Crackers

by 4 Comments

Homemade pecan crackers are the best cracker to pair with cheese, meats or fruit on a charcuterie board. They are lightly sweet, nutty and buttery crisp, simple to make and more economical than store bought crackers.

crackers on charcuterie board with wine glasses in the background

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

Do you love entertaining as much as I do? Sunday dinner is a big deal at our home each week and since we make a big dinner, I do a snack board for lunch.

A friend introduced me to Effie's homemade biscuits a couple summers ago and I immediately knew I could make the crackers at home. I used my homemade animal crackers recipe as a starting place. This easy recipe makes the best cracker for charcuterie boards or snacking.

You will love the simple slice and bake version of these crackers made with pecans!

💗 why you will love these homemade crackers

  • Quick and easy ~ a stand or handheld mixer brings the cracker recipe together in minutes.
  • Slice and bake ~ the pecan cracker dough gets shaped into a log, chilled, then sliced to bake. Easy peasy!
  • Budget friendly ~ store bought artisanal crackers like this will cost you about $6.49 for less than half the crackers you get from this homemade recipe.
  • Simple ingredients ~ seven common ingredients combine to make the best pecan crackers.

🛒 ingredients needed

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

ingredients for homemade pecan crackers
  • All-purpose flour ~ a kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
  • Whole wheat flour ~ the whole wheat flour adds some nutty flavor.
  • Kosher salt ~ just a little to balance the pecan crackers. If you only have table salt, use half the amount.
  • Unsalted butter ~ the butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
  • Brown sugar ~ brown sugar should be packed into the measuring cup if not weighing.
  • Honey ~ works as a binder in the homemade crackers since this is a no egg recipe.
  • Pecans ~ use raw pecan halves. I like to buy mine at Trader Joe's. A kitchen scale is the most accurate way to measure your pecans.

👩🏻‍🍳 how to make crackers at home

Using a food processor, pulse the pecans until they become fine in texture. Pulse them in short bursts as you don't want to turn them into pecan butter.

In a bowl, whisk together the ground pecans, all-purpose flour, whole-wheat flour and kosher salt. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, brown sugar and honey. Beat on medium high until fluffy.

all-purpose flour, whole wheat flour, ground pecans and kosher salt in a mixing bowl with a whisk
Combine the dry ingredients in a bowl with a whisk.
butter, brown sugar and honey in a mixing bowl
Add the butter, brown sugar and honey to a mixing bowl and beat together.
butter, brown sugar and honey creamed together in a mixing bowl
The butter, brown sugar and honey get creamed together until well combined.

With the mixer on low speed add the flour mixture in three additions, mixing until just combined after each addition.

Remove the dough from the mixing bowl and shape into a log or rectangular shape with your hands. Wrap the dough tightly in plastic wrap and refrigerate for a minimum one hour or for up to 2 days.

pecan cracker dough in a mixing bowl
The cracker dough will be thick.
rectangular and circular log of dough wrapped in plastic
Shape and wrap the log of dough before chilling.
pecan cracker dough wrapped in plastic wrap standing in a tall glass
If making round crackers; place the rolled log into a tall glass to keep the crackers from getting a flat side before slicing.

Preheat the oven to 350° F and line two baking sheet pans with parchment paper.

Slice the dough into slices about ⅛ inch thick, but no thicker than ¼ inch and place on the prepared pans.

Bake until golden brown with a deeper brown edge. If desired, use a larger round cookie cutter to "scoot" the crackers back to a perfectly round shape when they come out of the oven. If you made rectangular pecan crackers, a bench knife can be used to straighten the sides. Use caution as the pan and cookies will be hot.

unbaked homemade crackers on a baking sheet
The crackers spread a little, so leave a little space between them on the baking sheet.
baked crackers on a parchment lined baking sheet
The crackers will lightly golden when baked. This batch should have gone another 1-3 minutes; the edge should have a little bit more darkness to them.
tall stack of homemade crackers

🎥 video tutorial

🧀 how to use pecan crackers

My favorite use of these homemade crackers is for charcuterie boards! If you follow me on Instagram, you know I make a snack board every Sunday. It's been a great way for me to introduce my two girls {my sugar bugs💕} to different types of cheese and meats.

Cheese lovers will enjoy these savory crackers as a snack with a slice of cheese.

I also love these pecan crackers for eating with dips {I'm a big fan of Trader Joe's jalapeno artichoke dip or our local market's crab dip}.

They are kid friendly too and have been tested on quite a few little ones.

charcuterie board with wine glasses

💬 frequently asked questions

how long do they last?

When stored in an airtight container, homemade crackers will keep for seven to ten days.

what flour is best for crackers?

All-purpose flour is the best flour for homemade crackers. This pecan crackers recipe uses a combination of all-purpose flour and whole wheat flour.

how do you keep homemade crackers crisp?

Store them in an airtight container at room temperature. If the pecan crackers were baked and cooled until crisp, they should remain that way when stored properly.

If you need to re-crisp the crackers after they have baked and cooled; place on a parchment lined baking pan a bake in a pre-heated 350°F oven for 4-7 minutes.

how to store

Store pecan crackers in an airtight container at room temperature for up to 10 days.

If your homemade crackers lose any of their crispness; see the FAQ's above or the recipe card for how to revive them.

bowl full of crackers with a glass of wine in the background

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

more treats made with pecans

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: 48 crackers*

Pecan Crackers

pecan crackers on charcuterie board with a napkin and wine in the background

Homemade pecan crackers are the best cracker to pair with cheese, meats or fruit for a charcuterie board. They are nutty and buttery crisp, simple to make and more economical than store bought crackers.

Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes

Ingredients

  • ¾ cup raw pecan halves* (80g)
  • ¾ cup all-purpose flour (94g)
  • ⅓ cup whole-wheat flour (40g)
  • ½ teaspoon kosher salt
  • ⅔ cup unsalted butter, room temperature (155g)
  • ⅓ cup firmly packed brown sugar (67g)
  • 2 tablespoons honey (42g)

Instructions

  1. Using a food processor, pulse the pecans (¾ cup/80g) until they become fine in texture. Pulse them in short bursts as you don't want to turn them into pecan butter.
  2. In a bowl, whisk together the ground pecans, all-purpose flour (¾ cup/94g), whole-wheat flour (⅓ cup/40g) and kosher salt (½ teaspoon). Set aside.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter (⅔ cup/155g), brown sugar (⅓ cup/67g) and honey (2 tablespoons/42g). Beat on medium high (speed 6 on a KitchenAid) until fluffy, approximately 4 minutes. Scrape once about halfway through and then again after the full 4 minutes.
  4. With the mixer on low speed (stir on KitchenAid) add the flour mixture in three additions, mixing until just combined after each addition.
  5. Remove the dough from the mixing bowl and shape into a log or rectangular shape with your hands. Wrap the dough tightly in plastic wrap and refrigerate** for a minimum one hour or for up to 2 days. You can also freeze for up to 2 months and defrost in the refrigerator before slicing and baking.
  6. Preheat the oven to 350° F and line two baking sheets with parchment paper.
  7. Slice the dough into slices about ⅛ inch thick, but no thicker than ¼ inch and place on the prepared pans. The pecan crackers do spread a little, so leave about an inch between them.
  8. Bake until golden brown with a deeper brown edge, about 15-20 minutes. If desired, use a larger round cookie cutter to "scoot" the crackers back to a perfectly round shape when they come out of the oven. If you made rectangular cookies, a bench knife can be used to straighten the sides. Use caution as the pan and cookies will be hot.
  9. Allow the crackers to cool completely on the baking sheets.

Notes

The yield of crackers will vary depending on the size you make them.

* The most accurate way to measure the pecans is with a kitchen scale. If measuring in cups, measure the pecans before they have been processed in the food processor.

** If rolling into a round log, set the tightly wrapped dough on one end in a tall glass to keep the dough from getting flat on one side.

If desired, the dough can be refrigerated and then rolled out between two sheets of parchment paper. Roll to ⅛ inch - ¼ inch thick and use cookie cutters, a sharp knife or pizza or pastry cutter to create the crackers. The crackers will spread a little when baked.

Store pecan crackers in an airtight container at room temperature for up to 10 days. If the crackers lose their crispness - you can place them back on a lined baking pan in a pre-heated 350°F oven for 4-7 minutes. Allow them to cool on the pan.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 51Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 14mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 0g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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: Savory

Small Batch Cinnamon Rolls

by 2 Comments

Gooey small batch cinnamon rolls are soft and fluffy. The roll dough is easy to make without a mixer and creates 6 rolls with a thick cream cheese icing. An overnight option is also included.

gooey cinnamon roll center shown on a plate

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

Weekend brunch or holiday breakfasts just call for cinnamon rolls, don't you think?

This sweet roll recipe is filled with cinnamon and sugar and topped with cream cheese icing. It doesn't fall into my healthy breakfast category. The small batch cinnamon rolls are indulgent and perfect for a birthday brunch or for a holiday like Christmas, New Year's day or Easter.

The braided look is a fun twist on classic cinnamon rolls and I show you how simple it is to create them with step by step photos. If you prefer a more traditional rolled look, you can absolutely do that too! I give you four {4!} different presentation options in the recipe card below.

💗 why you will love these gooey cinnamon rolls

  • Small batch ~ perfect for a small family; this roll recipe makes 6 rolls.
  • Texture ~ this yeast dough creates soft and fluffy rolls and adding cream before baking makes them extra tender and gooey.
  • Overnight option ~ I don't know about you, but I want a quick and easy breakfast in the mornings! These braided cinnamon rolls can be prepped up to the second rise and stored in the refrigerator overnight. Pull them out and bake when you wake up.
  • Cream cheese icing ~ who doesn't love a thick layer of frosting?? Okay, I know many of you don't; see farther down in the post for no cream cheese or other glaze options.
cream cheese icing on a cinnamon roll

🛒 ingredients and substitutions

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

ingredients for small batch cinnamon roll dough
  • Buttermilk ~ I love the slight tang and softness that buttermilk brings to these rolls. Whole milk, 2% milk and kefir will work as well.
  • Dry active yeast ~ this is the ingredient that helps the small batch cinnamon rolls rise and give the soft and fluffy texture.
  • Sugar ~ granulated sugar brings a tiny bit of sweetness and helps to activate the yeast. It's used in both the homemade filling and the roll dough. Brown sugar is used in the filling.
  • Bread flour ~ adds moistness and softness to the classic rolls, if you have it I highly recommend using it. {King Arthur Bread Flour is what I use}. 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 ~ 1 egg is needed, it should be room temperature.
  • Unsalted butter ~ gets melted for the rolls. If you only have salted, omit the kosher salt. You want room temperature butter for the easy cinnamon roll filling and cream cheese icing.
  • Cinnamon {not shown} ~ ground cinnamon is used in the easy filling.
  • Heavy cream {not shown} ~ the secret ingredient to make these small batch cinnamon rolls extra soft and gooey. This ingredient gets lightly warmed and poured over the dough before baking.
  • Cream cheese, confectioners' sugar and vanilla {not shown} ~ for the cream cheese icing.

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

👩🏻‍🍳 how to make cinnamon rolls without a mixer

Start by warming the buttermilk and melting the butter. {I use my ThermoWorks Thermapen to check the temperature of the milk, you want it between 100-110°F}

yeast, sugar and buttermilk mixed in a bowl
Add the yeast and sugar to the warmed buttermilk. Stir and let sit 10 minutes to activate the yeast.
melted butter, egg and flour added to yeast mixture in a bowl
Add the bread flour, melted butter, egg and kosher salt over the activated yeast.
shaggy cinnamon roll dough mixed in a bowl
Mix until a shaggy dough comes together.

Turn the small batch cinnamon roll dough out onto a lightly floured counter and knead for about 10 minutes until the dough is smooth and elastic. Add flour as necessary, but try to add as little as possible. {I typically use less than 2 tablespoons flour for kneading}.

You can also use a stand mixer to mix the dough; see my oreo cinnamon roll recipe for that method.

kneaded cinnamon roll dough placed in a greased bowl
Place the kneaded dough back in the bowl you mixed it in. Cover and place in a warm spot until it doubles in size.
small batch cinnamon roll dough after the first rise, showing the dough holding a finger imprint
You can press a finger or two into the dough after the first rise. If it holds the indent, the dough is ready to be rolled and filled.

While the gooey cinnamon roll dough is rising, prepare the cinnamon sugar filling and either a 9x5 loaf pan or a 6-inch round pan.

🍴 how to cut and shape small batch cinnamon rolls

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 9 inches and the long side about 12 inches.

Spread softened butter over the dough, covering almost to the very edge. Then sprinkle the prepared cinnamon sugar filling over the butter and use your fingers to rub the sugar into the butter.

cinnamon roll dough with the bottom half of the dough folded over like you are folding a sheet of paper.
Fold the bottom third portion of the dough up and over the middle of the dough.
dough folded like a sheet of paper into thirds.
Fold the top portion of the dough over the bottom portion to create a folded dough; like a piece of paper folded into thirds.
dough cut into six equal strips
Use a bench knife or sharp knife to cut the dough into six equal strips.
piece of dough cut into three strips with a little dough holding them all together at the top.
Cut each strip into three strips while leaving a little dough still attached at the top.
braided cinnamon roll
Braid the piece of dough together.
braided cinnamon roll twisted into a ball.
Start with the attached portion of the dough and roll the braid into a ball with the ends underneath.

If you prefer a more classic cinnamon roll shape, just roll the rectangle into a log and slice into 6 rolls. You can also cut the roll dough into six long strips and individually roll them into rolls as done in my apple cider cinnamon rolls.

heavy cream being poured over cinnamon rolls
Lightly warm the heavy cream and pour it over the tops of the rolls just before baking.
baked cinnamon rolls in a parchment lined loaf pan
The rolls take about 25 minutes to bake and are lightly golden when done.

tips for the softest homemade rolls

  • Use a thermometer to check the temperature of your buttermilk. If the liquid is too hot, it can kill the yeast. If it's too cold, it won't activate the yeast.
  • Don't add too much flour when making and kneading the dough! 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. I typically use 1 - 3 tablespoons of additional flour.
  • Don't rush the rise time; the dough needs to double in size, which typically takes about an hour in a slightly warm environment.
  • Create a warm environment for the cinnamon rolls to rise if your kitchen is cold like mine. I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Leave the oven on for 2-3 minutes, then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.
  • Use very soft room temperature butter for the filling. Your finger should be able to press all the way through the butter without any resistance. This allows you to easily spread the butter over the dough without risking tearing the dough.
cinnamon roll on a plate with a fork and napkin and second cinnamon roll in the background

filling and frosting variations

Chocolate filling ~ use half of the filling from these chocolate swirl rolls.

Fruit filling ~ use half the filling from my strawberry cinnamon rolls. You could replace the strawberries with raspberries or blackberries. For an apple filling, use the filling from my apple crisp shortbread bars, but chop the apples into bite size pieces.

If you prefer no cream cheese in your glaze or frosting, try these options ~

Vanilla icing ~ use half the frosting from my Oreo cinnamon rolls.

Espresso frosting ~ use half the icing from my Oreo cinnamon rolls and add ½ - 1 teaspoon of instant espresso powder.

Cocoa icing ~ Sift together ½ cup confectioners' sugar (60g) and 1 ½ tablespoons unsweetened cocoa powder (8g). Then add 1 ½ tablespoons milk, ½ tablespoon melted butter (7g) and a ½ teaspoon pure vanilla extract. Mix until a smooth icing is formed.

Confectioners' sugar ~ if you are more of a no frosting or without glaze kind of person, dust the tops of the braided cinnamon rolls with confectioners' sugar.

🌝 make ahead overnight instructions

You can prepare the small batch cinnamon rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you wake up. Start the coffee and preheat the oven, then add the heavy cream to make them extra soft and gooey and bake. 

You can also bake the gooey cinnamon rolls and allow them to cool {don't frost 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 icing and serve.

spatula holding a small batch cinnamon roll over the loaf pan

💬 frequently asked questions

why are my rolls not light and fluffy?

The most common reason for dry cinnamon rolls is that too much flour is added. I know I sound like a broken record, but a kitchen scale is truly your best friend in baking. This is the scale I use in my kitchen.

Another reason cinnamon rolls can turn out dry is that they are over baked. Using a thermometer is a great way to check if the small batch cinnamon rolls are done baking. 190°F is what the internal temperature should be when they are finished.

why add heavy cream to small batch cinnamon rolls?

The addition of heavy cream just prior to baking these rolls keeps them super soft. It also helps to make them the best gooey rolls!

can I use a stand mixer?

Yes! See my oreo cinnamon rolls or strawberry cinnamon rolls for instructions on how to use a stand mixer.

can I use a bread machine?

I have not tried this recipe in a bread machine so I cannot give you feedback. If you try it, I would love to know how they turn out!

what size pan do I need?

I recommend either a 6-inch round pan or a 9x5 loaf pan. Ideally you want a pan that allows the cinnamon rolls to touch and "support" each other as they bake.

can I double the recipe?

Yes! Then use a 9x13 baking pan.

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 store

Store in an airtight container or tightly wrapped at room temperature for 1-2 days or in the refrigerator for up to 5 days.

The cream cheese icing staying at room temperature might be a concern for you. If it is, store the gooey cinnamon rolls in the refrigerator. The cinnamon roll experts at Cinnabon recommend wrapping tightly or placing in an airtight container and storing at room temperature for up to 2 days. The confectioners' sugar in the frosting helps to serve as a preservative, which keeps it from going bad as quickly.

The small batch cinnamon 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.

If you know you will be freezing the rolls, I would wait to put the icing on until after you have rewarmed them.

how to rewarm braided cinnamon rolls

Gently rewarm the gooey cinnamon rolls by tightly wrapping them with foil and warm them in a 300°F oven for 10-15 minutes. This works for both cinnamon rolls frozen with icing/frosting or without.

roll with a fork on a plate

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

more cinnamon filled recipes

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: 6 Cinnamon Rolls

Small Batch Cinnamon Rolls

gooey inside of a small batch cinnamon roll sitting on a plate

Gooey small batch cinnamon rolls are soft and fluffy. The roll dough is easy to make without a mixer and creates 6 rolls with a thick cream cheese icing.

Prep Time 25 minutes
Bake Time 20 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 30 minutes

Ingredients

roll dough

  • 6 tablespoons warm buttermilk*, 100-110°F (90mL)
  • 2 tablespoons granulated sugar (25g)
  • 1 ½ teaspoons active dry yeast (6g)
  • 2 tablespoons unsalted butter, melted and slightly cooled (28g)
  • 1 large egg, room temperature
  • 1 ½ cups bread flour** (195g)
  • ½ teaspoon kosher salt

cinnamon roll filling

  • 3 tablespoons unsalted butter, room temperature (42g)
  • 3 tablespoons packed brown sugar (36g)
  • 2 tablespoons granulated sugar (25g)
  • 1 ½ tablespoons ground cinnamon
  • ¼ cup heavy cream, slightly warmed (60g) - pour over rolls right before baking

cream cheese icing

  • 2 tablespoons unsalted butter, room temperature (28g)
  • 2 ounces cream cheese, room temperature (56g)
  • ½ teaspoon pure vanilla extract
  • ½ cup confectioners’ sugar (60g)

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 add the warm buttermilk (6 tablespoons/90mL), sugar (2 tablespoons/25g), active dry yeast (1 ½ teaspoons/6g) and give it a little stir. Let the mixture sit for 10 minutes.
  3. Add the bread flour (1 ½ cups/195g), egg (1 large), melted butter (2 tablespoons/28g) and kosher salt (½ teaspoon) and mix until a soft and shaggy dough forms. Turn the dough out onto a lightly floured counter and knead for about 10 minutes until the dough is smooth and elastic. Add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading) You can also use a stand mixer to mix the dough; see my oreo cinnamon roll recipe for that method.
  4. 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.
  5. While the dough is rising, prepare the filling. In a bowl combine the brown sugar (3 tablespoons/36g), granulated sugar (2 tablespoons/25g) and cinnamon (1 ½ tablespoons) and mix until thoroughly combined. Set aside.
  6. Grease a loaf pan or 6 inch round baking pan with butter or cooking spray and set aside. You could also line the pan with parchment paper instead of greasing.
  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 9 inches and the long side about 12 inches.
  8. Spread softened butter (3 tablespoons/42g) over the dough, covering almost to the very edge. Then sprinkle the prepared cinnamon sugar filling over the butter and use your fingers to rub the sugar into the butter.
  9. Fold the bottom portion of the shorter side of the dough up and then take the top portion of the dough and fold it over the folded bottom; kind of like folding a sheet of paper into thirds. (see process photos above in the post, if needed). A bench scraper is very helpful if the dough wants to stick to the counter. Slice into six equal strips, then cut each strip into three equal strips leaving a little dough attached at the top. Now braid the three strips until you have a braid. Start with the intact end and roll the braid into a ball and place in the prepared baking pan with ends underneath. This process can be a little messy.
  10. 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 doubled in size (if your kitchen is warm, it may not take this much time). When the small batch cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
  11. Lightly warm the heavy cream (¼ cup/60 mL) and pour over the tops of the braided rolls. Bake for about 18-25 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
  12. When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 5-10 minutes while you prepare the frosting.
  13. For the cream cheese icing: using a hand mixer or stand mixer, mix the butter (2 tablespoons/28g), cream cheese (2 ounces/56g) and vanilla (½ teaspoon) until combined. Add the confectioners’ sugar (½ cup/60g) and beat until you have a thick and fluffy frosting.
  14. Spread the frosting over the warm rolls. Serve and enjoy!

Notes

Cover and store leftovers at room temperature for 1-2 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 small batch 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 kefir, 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, 1 ½ cups is 188g.

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 add the heavy cream and bake.

Different options for shaping the rolls: traditional cinnamon rolls: Tightly roll the dough starting from a short side until you create a log. Using dental floss*** (or a sharp knife), cut the log into 6 equal pieces and place them in the prepared pan.

***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.

Individually formed rolls: you can cut 6 long strips of dough and roll each length of dough individually. This typically gives more swirls to the rolls.

Baked in a muffin pan: shape them in braided twists, traditionally or in individual strips and place them in a buttered muffin pan (they will bake faster in a muffin pan; check them at 12 minutes).

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 438Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 208mgCarbohydrates: 54gFiber: 2gSugar: 24gProtein: 8g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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

Red Velvet Loaf

by 4 Comments

This copycat Starbucks red velvet loaf is a tender vanilla cake with a red velvet cake swirl. Topped with a cream cheese glaze; perfect for dessert or with your morning espresso.

slices of Starbucks red velvet loaf on a cooling rack with a bottle of milk

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

We love cake in the two sugar bugs household. Especially one that is easy, but looks impressive! And with this copycat recipe, you don't have to wonder if Starbucks is bringing back the seasonal red velvet loaf.

This red velvet cake recipe is made without buttermilk and without vinegar. The easy cake is quick and simple to prepare. You will make one vanilla cake batter that gets divided and is the base of the red velvet portion. Then bake it up in a loaf pan and top it with a simple cream cheese frosting.

My taste testers went crazy for the texture and flavor on this cake and I know you are going to love it too.

💗 why you will love this starbucks copycat recipe

  • Easy ~ one cake batter gets divided into a vanilla cake and a red velvet cake that you swirl together and bake in a loaf pan.
  • Soft and moist ~ the crumb on this cake stays tender and moist for days.
  • Perfect for any occasion ~ whether for dessert, brunch or breakfast; this red velvet loaf cake is sure to please. It would be perfect made for Christmas or Valentine's Day or just because.
  • Value ~ making your own red velvet loaf is a lot more economical than buying a slice from Starbucks!

📝 ingredients and substitutions

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

red velvet loaf ingredients
  • Butter ~ I prefer to use unsalted butter so I can control the salt content. If you only have salted butter, just omit the kosher salt.
  • Sugar ~ adds structure and sweetness.
  • Vanilla ~ the base of this red velvet loaf is a vanilla pound cake. For the best tasting cake use pure vanilla extract.
  • Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
  • Oil ~ you can use vegetable or canola oil. The oil adds moisture to the cake recipe.
  • Eggs ~ use 3 large eggs. Having the eggs at room temperature will yield the best results.
  • Sour cream ~ making loaf cakes with sour cream brings extra moisture, which results in a tender and soft cake. For the best Starbucks red velvet loaf, use full fat sour cream and bring it to room temperature. 
  • Baking soda ~ adds some lift to the loaf cake.
  • All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Cocoa powder ~ use an unsweetened natural cocoa powder. Scharffen Berger cocoa powder is my favorite, but Hershey's and Trader Joe's also make decent cocoa powders.
  • Red food coloring ~ I used Chefmaster super red gel. You don't need nearly as much food coloring with a concentrated gel. The food coloring can be left out, but you'll have a chocolate color swirl versus red.
  • Cream cheese, butter and confectioners' sugar are needed for the cream cheese frosting.
slices of red velvet loaf on plate with forks and a glass of milk

👩🏻‍🍳 how to make

Start by preheating the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.

Then in a stand mixer with the paddle attachment or with a handheld mixer, cream the butter and kosher salt for 30-60 seconds. Now add the granulated sugar and vanilla and cream on medium-high. The mixture should become smooth, but will not be super fluffy.

With the mixer on low, slowly drizzle in the oil until light and fluffy. Add the eggs one at a time, mixing on medium until incorporated, about 15 seconds per egg. Stop and scrape the bowl before adding the third egg.

butter and sugar creamed together in a mixing bowl
The butter, sugar, vanilla and salt creamed together.
cake batter after oil has been added
The batter looks more creamy after the addition of the oil.
cake batter after eggs have been added
The batter gets fluffy after the addition of eggs.

Once the final egg has incorporated, add the sour cream and mix until fully combined. Add the flour on low in two additions with the baking soda going in with the first addition. Mix on low until just a few streaks of flour remain. Then use a spatula to finish mixing.

the red velvet loaf batter looks a little curdled after the addition the sour cream.
The batter looks a little curdled after the addition of the sour cream, don't let it concern you.
vanilla cake batter in a mixing bowl
The vanilla batter is thick after the addition of the flour and baking soda.

Remove about 1 cup of vanilla batter to a bowl. Then add the unsweetened cocoa powder and red food coloring and mix until combined. Add more food coloring, if desired.

vanilla cake batter with cocoa powder and red food coloring
Add cocoa powder and red food coloring to a cup of the vanilla cake batter.
red velvet batter in a bowl
If the red velvet cake batter isn't as red as you would like, add more to your liking.

how to create the red velvet swirl

Spread a thin layer of vanilla batter over the bottom of the prepared loaf pan. Then add alternating scoops of vanilla cake batter and red velvet batter until all the batter is in the pan.

Use a knife or off-set spatula to swirl the batters together and jiggle the pan to lightly smooth out the batter. Then bake until a cake tester comes out with just a few moist crumbs.

vanilla and red velvet cake batter spooned into a loaf pan
Alternate scoops of vanilla batter and red velvet batter in a parchment lined loaf pan.
red velvet loaf batter swirled in a loaf pan
Use a knife or off set spatula to swirl the two batters together.
baked cake in a loaf pan
If the cake is browning more than you would like, you can tent it with aluminum foil after about 40 minutes of baking. This is what it should look like without tenting.

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 know when a loaf cake is done baking

I tend to be impatient and often pull a loaf cake a few minutes before it is fully baked, which can cause the center to sink. In my opinion, a slightly under baked cake is always better than one that is over baked.

You can tell if a cake is fully baked with a few different methods ~

  • The top and sides of the cake should be lightly golden.
  • The edges of the cake should just slightly be pulling away from the sides of the pan.
  • A toothpick should come out clean or with just a few moist crumbs attached.
  • The top of the cake should spring back when lightly pressed on.
  • You can check the internal temperature with an instant read thermometer; most cakes will be fully baked at 210°F.
Starbucks red velvet loaf cake on parchment lined cooling rack

how to make the cream cheese frosting glaze

Start by combining the cream cheese and butter in a medium bowl with a spoon.

Once well combined, stir in the confectioners' sugar. The mixture will be thick and takes a little stirring to bring it all together.

butter and cream cheese in a bowl
Add the room temperature butter and cream cheese to a bowl.
butter and cream cheese creamed together in a bowl
Use a spoon to combine the butter and cream cheese.
cream cheese frosting after the addition of confectioners' sugar
The cream cheese frosting after the confectioners' sugar has been added. Then warm this frosting until it becomes a pourable glaze.

Then lightly warm the mixture over a small pot of simmering water {or in the microwave} until it reaches a consistency where you can drizzle it. Drizzle the glaze over the top of the cooled cake and allow to set.

cake with cream cheese frosting

🍰 tips for the best marble loaf recipe

  • Line your loaf pan with parchment paper to make removing from the pan easy.
  • Room temperature ingredients blend together better. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs and sour cream ahead too.
  • Once the Starbucks red velvet loaf has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
  • Loaf cakes take a long time to bake. This cake usually takes between 50 - 60 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
  • Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely.
  • The red velvet loaf should be cool before adding the cream cheese glaze.

frosting variations

If you prefer a frosting without cream cheese frosting, here are some other ideas.

Leave the cake unfrosted ~ this loaf cake already has lots of flavor from the vanilla and red velvet so if frosting isn't your thing, just leave it off.

Chocolate ganache ~ use the chocolate ganache from this raspberry opera cake.

White chocolate glaze ~ use the glaze from this raspberry and white chocolate loaf cake.

slice of red velvet loaf on a plate with the cake in the background

💬 frequently asked questions

what is red velvet?

Red velvet desserts are made with cocoa powder, vanilla and some red food coloring. The flavor is not as rich as a chocolate cake, but has a light chocolate taste.

what is marble cake?

A marble cake is created by lightly swirling two batters together; in this cake recipe a vanilla cake and red velvet cake. Once the cake is baked and cut, the layers have a marbled appearance.

does it need cream cheese frosting?

No, the cake is delicious all on it's own. See the frosting variation options in the post if you want a cake without cream cheese glaze.

what size pan can I bake this red velvet loaf in?

I tested this cake in a standard 9x5 loaf pan, a 10x5 loaf pan The cake does best in the 9x5 pan.

If you go with a larger loaf pan, the baking time will decrease and the cake is shorter and flatter along the top.

If you only have a smaller loaf pan, the cake will likely spill out over the sides during baking. I recommend placing a sheet pan underneath the small pan to catch any dripping batter.

how to store

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. The Starbucks copycat cake tastes best at room temperature.

The red velvet loaf also freezes well, with or without the glaze. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

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

slice of cake with a plate and forks

more simple desserts to enjoy

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: 9 slices

Red Velvet Loaf

slices of Starbucks red velvet loaf on a cooling rack

This copycat Starbucks red velvet loaf is a tender vanilla cake with a red velvet cake swirl. Topped with a cream cheese glaze; perfect for dessert or with your morning espresso.

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

Ingredients

red velvet loaf cake

  • ½ cup unsalted butter, room temperature (113g)
  • ¼ teaspoon kosher salt
  • 1 ½ cups granulated sugar (300g)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons canola oil* (28g)
  • 3 large eggs, room temperature
  • ½ cup sour cream, room temperature (60g)
  • 2 tablespoons unsweetened cocoa powder (10-12g**)
  • 8-12 drops red gel food coloring (or up to 1 tablespoon liquid food coloring)

cream cheese glaze

  • 3 ounces cream cheese (84g)
  • 3 tablespoons unsalted butter, room temperature (42g)
  • 1 ½ cups confectioners' sugar (120g)

Instructions

  1. Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.
  2. In a stand mixer with the paddle attachment or with a handheld mixer, cream the butter (½ cup/113g) and kosher salt (¼ teaspoon) for 30-60 seconds. Then add the granulated sugar (1 ½ cups/300g) and vanilla (2 teaspoons) and cream on medium-high (speed 6 on KitchenAid mixer) for 5 minutes. The mixture should become smooth, but will not be super fluffy.
  3. With the mixer on low (stir or speed 2), slowly drizzle in the oil until light and fluffy, about 1 minute. Then scrape up and down the bowl.
  4. Add the eggs (3 large) one at a time, mixing on medium (speed 4) until incorporated, about 15 seconds per egg. Stop and scrape the bowl before adding the third egg.
  5. Once the final egg has incorporated, add the sour cream (½ cup/60g) and mix until fully combined, about 30 seconds. Scrape the bowl.
  6. Add the flour (1 ½ cups/188g)on low in two additions with the baking soda (¼ teaspoon) going in with the first addition. Mix on low until just a few streaks of flour remain. Then use a spatula to finish mixing.
  7. Remove about 1 cup (approximately 235g) of batter to a bowl. Add the unsweetened cocoa powder (2 tablespoons/10-12g) and red food coloring (10-12 drops of gel or up to one tablespoon liquid coloring) and mix until combined. Add more food coloring, if desired.
  8. Spread a thin layer of vanilla batter over the bottom of the prepared loaf pan. Then add alternating scoops of vanilla cake batter and red velvet batter until all the batter is in the pan. Use a knife or off-set spatula to swirl the batters together and jiggle the pan to lightly smooth out the batter.
  9. Place in the preheated oven and bake for 50-60 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then use the parchment paper to remove the cake to a wire rack to cool completely.
  10. For the cream cheese glaze: combine the cream cheese (3 ounces/84g) and butter (3 tablespoons/42g) in a medium bowl with a spoon. Once well combined, stir in the confectioners' sugar (1 ½ cups/180g). The mixture will be thick and takes a little stirring to bring it all together. Then lightly warm the mixture over a small pot of simmering water (or in the microwave) until it reaches a consistency where you can drizzle it.
  11. Drizzle the glaze over the top of the cooled cake and allow to set.

Notes

*Canola oil can be substituted with vegetable oil.

**Different brands of cocoa powder have different weights, typically 5g or 6g per tablespoon.

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. The cake tastes best at room temperature.

The cake can also be frozen for up to two months. Allow to defrost and come to room temperature before serving. If you know you are going to freeze the cake, wait to put the cream cheese frosting on until after it defrosts.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 441Total Fat: 25gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 116mgSodium: 95mgCarbohydrates: 54gFiber: 0gSugar: 52gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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

Coconut Pecan Cookies

by 6 Comments

Coconut pecan cookies are a quick and easy NO CHILL cookie recipe. They are thick and chewy thanks to an extra egg yolk and taste a lot like pecan pie!

pile of coconut pecan cookies

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

Do you associate pecans with the fall and holiday season? Pecan pie is my family's favorite {and we really love this coconut pecan tart too!}, but most of the time we are craving cookies and not pie. Enter these easy coconut pecan cookies.

Another cookie perfect for busy bakers; while this recipe needs room temperature ingredients it doesn't need any chill time. My testers loved the combination of sweet and buttery pecans with sweet and chewy coconut {and one told me she found the cookie dough extremely addicting!}.

why you'll love this easy recipe

  • Amazing taste ~ soft cookies stuffed with toasted pecans and sweet coconut.
  • Texture ~ the best thick and chewy pecan cookies.
  • No chill ~ these coconut pecan cookies go straight into the oven after mixing.
three half cookies showing chewy interior

🛒 ingredient notes and substitutions

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

ingredients for coconut pecan cookies
  • All-purpose flour ~ a kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
  • Baking soda ~ helps the cookies bake up thick, soft and chewy.
  • Cornstarch ~ brings softness to the coconut and pecan cookies.
  • Kosher salt ~ helps to balance the cookies. If you only have table salt, start with half the amount.
  • Unsalted butter ~ the butter should be room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
  • Brown sugar ~ I prefer dark brown sugar, but light brown also works. Brown sugar should be packed into the measuring cup.
  • Eggs ~ one large egg, plus one large egg yolk are needed. I pull these out when I pull out the butter. Save the white to make a batch of meringue cookies.
  • Vanilla ~ pure vanilla extract is my favorite.
  • Pecans ~ use raw pecan halves. I like to buy mine at Trader Joe's.
  • Coconut ~ A sweetened flake coconut is what I use. For a more depth of coconut flavor, you can use toasted coconut. See my white chocolate coconut cookies if you need help with how to make toasted coconut.
  • Flaky sea salt ~ {optional} for sprinkling over the baked cookies. I seriously don't know why we haven't been doing this to our cookies all along! The flaky sea salt is a perfect finishing touch.

👩🏻‍🍳how to make chewy coconut and pecan cookies

Start by preheating the oven and preparing two baking pans with parchment paper or silicone baking mats.

Then cream butter, kosher salt, brown sugar and baking soda on medium high with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy.

Scrape down your bowl and add the large egg, egg yolk and vanilla. Mix until well combined. Scrape the bowl again.

butter, brown sugar, kosher salt and baking soda creamed in a mixing bowl
Cream the butter, brown sugar, kosher salt and baking soda until light and fluffy.
egg and vanilla added to cookie dough
Scrape the bowl and add the whole egg, egg yolk and vanilla and mix again.
cookie dough before coconut and pecan is added
The cookie dough before the flour, coconut and pecans are added.

With the mixer on low, add the flour in two additions; add the cornstarch with the first addition and blend until just a little flour is still showing.

Fold in the chopped pecans and coconut flakes with a spatula.

Using a cookie scoop {I use a size 30 scoop}, portion the cookies and place on the prepared baking sheets, spacing about 2 inches apart. Top with a few extra pieces of pecans, if desired.

cookie dough with no mix-ins in a mixing bowl
Cookie dough after flour has been added.
coconut pecan cookie dough
Use a spatula to mix in the coconut and pecans.
cookie dough balls on parchment lined baking sheet

Bake until edges are lightly browned and set. They will look slightly underdone in the centers. If desired, sprinkle with flaky sea salt. If the cookies are puffier then you would like use a flat bottomed glass or your clean hand to lightly press them down when they are hot out of the oven {use caution because they will be hot}. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

coconut pecan cookies on parchment paper with extra pecans

🍪 tips for the best cookies

  • Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
  • Measure your ingredients accurately. I know I'm a broken record, but using a kitchen scale will ensure you have the right amounts of ingredients. Measuring cups are the normal for baking in America, but I urge you to give weighing your ingredients a try. Once you get used to it, you'll never go back! And it means less dishes to wash!!
  • Use a cookie scoop {a size 30 scoop is my favorite} for uniform cookies.
  • Bake on lighter colored baking pans {these USA Pans are my favorite} as the coconut pecan cookies will bake more gently, which equals a softer cookie.
  • Hold some extra pecan pieces aside to press on top of the cookies prior to baking to give them that bakery style look.
  • Use real butter, not margarine for the best tasting cookies.
  • Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
  • Don't over bake the cookies! In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. You want to remove the cookies from the oven when the edges are set and the middle is still a little soft.
pile of coconut pecan cookies with a glass of milk

variation ideas

Cowboy cookies ~ add up to a ½ cup of chocolate chips with the toasted pecans and coconut.

Chocolate ~ use white chocolate, milk chocolate or dark chocolate chips; add up to ½ cup to the cookie dough.

Butterscotch ~ add up to ½ cup butterscotch chips.

Toffee ~ toffee baking bits {we use these in my wildly popular espresso brown butter toffee cookies}; again add up to ½ cup.

Oatmeal ~ use my oatmeal coconut cookies recipe, but use pecans instead of chocolate chips.

💬 frequently asked questions

why are my cookies flat?

Too much sugar and too little flour can cause flat cookies. This is why I am a broken record about weighing your ingredients.

Your butter could also be too soft. To test for room temperature butter, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy. Room temperature butter is about 65°F and can be checked with a thermometer.

can I use a hand mixer?

Yes! I use my hand mixer to make them all the time.

how to store

Baked coconut pecan cookies can be stored in an airtight container at room temperature for 3-5 days.

You can also freeze the baked cookies once they have completely cooled. This is by far my favorite way to store cookies! The chewy cookies can go in a zip top bag or an airtight container; they will stay fresh in the freezer for up to 3 months {often longer}.

The cookie dough balls can also be frozen and baked off when you are craving a cookie or two.

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.  I check them at the same time interval, but they may end up needing a minute or two more to bake.

stack of cookies on a baking sheet

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

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

Yield: 22-24 cookies

Coconut Pecan Cookies

coconut pecan cookie with flaky sea salt

Coconut pecan cookies are a quick and easy NO CHILL cookie recipe. They are thick and chewy thanks to an extra egg yolk and taste a lot like pecan pie!

Prep Time 15 minutes
Bake Time 14 minutes
Total Time 29 minutes

Ingredients

  • ¾ cup unsalted butter, room temperature (170g)
  • ½ teaspoon kosher salt
  • 1 cup dark brown sugar*, firmly packed (200g)
  • 1 teaspoon baking soda
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons cornstarch
  • 1 ⅓ cups pecans, toasted (125g), save a little aside for topping the cookies
  • 1 cup sweetened coconut flakes, firmly packed (125g)
  • Flaky sea salt, if desired

Instructions

  1. Preheat oven to 350°F and prepare baking sheets with parchment paper or silicone baking mats.
  2. On another parchment or foil lined baking sheet, toast the pecans at 350°F for 5 minutes. Set aside to cool, then chop into bite size pieces.
  3. Cream butter (¾ cup/170g), kosher salt (½ teaspoon), brown sugar (1 cup/200g) and baking soda (1 teaspoon) on medium high (speed 6 on a KitchenAid) with a stand mixer fitted with the paddle attachment, or a hand mixer, until light and fluffy. About 3 minutes.
  4. Scrape down your bowl and add the large egg, egg yolk and vanilla (2 teaspoons). Mix until well combined on medium (speed 4 on a KitchenAid) for about 1 minute. Scrape the bowl again.
  5. With the mixer on low, add the flour (2 cups/250g) in two additions; add the cornstarch (2 teaspoons) with the first addition and blend until just a little flour is still showing.
  6. Fold in the chopped pecans (125g) and coconut flakes (125g) with a spatula. Using a cookie scoop (approximately 2 tablespoons of dough), portion the cookies and place on prepared baking pans, spacing about 2 inches apart. Top with a few extra pieces of pecans, if desired.
  7. Bake 11-14 minutes, until edges are lightly browned and set. They will look slightly underdone in the centers. If desired, sprinkle with flaky sea salt. If the cookies are puffier then you would like use a flat bottomed glass or your clean hand to lightly press them down when they are hot out of the oven {use caution because they will be hot}.
  8. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

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

If you make the cookies smaller than 2 tablespoons of cookie dough per cookie, they will bake faster. Also remember that your oven is different than mine and baking times can vary slightly.

Baked coconut pecan cookies can be stored in an airtight container at room temperature for 3-5 days.

You can also freeze the baked cookies once they have completely cooled. This is by far my favorite way to store cookies! The cookies can go in a zip top bag or an airtight container; they will stay fresh in the freezer for up to 3 months (often longer).

The cookie dough balls can also be frozen and baked off when you are craving a cookie or two.

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.  I check them at the same time interval, but they may end up needing a minute or two more to bake.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 188Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 38mgSodium: 127mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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

Raspberry Almond Cake

by 2 Comments

Raspberry almond cake is a quick and easy one layer cake. The cake is tender and flavorful with a raspberry jam swirl and a crunchy almond and raspberry topping.

cake on a cake stand with a cup of coffee and plates in the background

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

Raspberries are a well loved fruit of mine. And I love including them in recipes like my raspberry brownies, white chocolate raspberry cookies and raspberry opera cake.

But you came for this lovely, slightly rustic, perfect for a birthday or breakfast cake! When I initially decided to make this cake I started with a flourless almond cake; and while it was delicious it didn't have enough structure to hold the raspberry swirl and fresh raspberries.

So I decided to make some changes to my well loved Italian almond cake and my testers fell in love with this raspberry almond cake version.

Reader Nancy commented: "This might be my new favorite cake! It was so simple to put together, but you wouldn't know from the final result. Thank you, I will definitely be making it again."

💗 why you will love this simple cake recipe

  • Quick and easy one layer cake.
  • Topped with raspberries and almonds {no fussy decoration needed}!
  • Dense, buttery and moist crumb.
  • Perfect with a cup of tea or coffee.
  • Makes a great birthday cake or breakfast cake.
slices of cake showing the tender crumb and crunchy almond raspberry topping

🛒 ingredients and substitutions

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

ingredients for raspberry almond cake
  • All-purpose flour ~ adds structure to the cake. If not using a kitchen scale, be sure to fluff the flour in the container; then spoon it into the measuring cup and level it off with a flat surface.
  • Almond flour ~ I use Bob's Red Mill, but know lots of people who love the Kirkland almond flour from Costco.
  • Kosher salt ~ balances the flavors.
  • Baking powder ~ adds just a little lift to the raspberry almond cake.
  • Vanilla and almond extracts ~ both ingredients add flavor. A pure vanilla extract and almond extract will give the best flavor.
  • Granulated sugar ~ brings the sweetness. It is used in the cake batter and sliced almond topping.
  • Eggs ~ this Italian almond cake uses 5 large eggs; 1 whole egg, 4 yolks and 1 egg white. You can make meringue cookies with the leftover egg whites.
  • Unsalted butter ~ melt the butter and let it cool slightly before using in the batter.
  • Raspberry jam ~ use your favorite brand or homemade version.
  • Raspberries ~ I prefer fresh raspberries in this easy to make cake.
  • Sliced almonds ~ they add almond flavor and they give the best texture to the topping.
  • Confectioners' sugar {not shown} ~ for dusting over the cooled cake.
slice of raspberry almond cake on a plate with a fork and a cup of coffee

👩🏻‍🍳 how to make this raspberry and almond cake

Preheat oven to 325°F. Lightly butter 9-inch spring form pan and dust with flour and tap out any excess. In a medium bowl, whisk together the all-purpose flour, almond flour, kosher salt and baking powder. Then melt the unsalted butter and set aside to cool.

In a stand mixer with the paddle attachment, beat the egg, egg yolks and sugar on medium until thick and pale yellow. With the mixer on low, add the flour mixture; mixing until well combined.

Egg, egg yolks and sugar whipped together in a mixing bowl.
The whole egg, egg yolks and sugar are whipped until pale in color.
almond flour and flour added to the sugar and eggs in a mixing bowl
The batter becomes thick after the addition of almond flour, flour and baking powder.

Now scrape up and down the sides of the bowl, and then mix in vanilla extract and almond extract followed by the melted butter and mix on low until combined, about another minute. The batter will be quite thick and a bit sticky.

melted butter, vanilla and almond extract added to the cake batter
Add the melted butter, vanilla and almond extracts to the batter and mix to combine.
almond raspberry cake batter in a mixing bowl
The cake batter is thick and slightly sticky when fully mixed.

Next spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula.

Dollop the raspberry jam in about ½ teaspoon measurements over the top of the batter and use a knife to swirl it into the batter.

cake batter in a springform pan
Spread the cake batter into the prepared pan and smooth the top as best as you can.
raspberry jam dolloped over cake batter
Take half teaspoon portions of jam and dollop it over the batter.
raspberry jam swirled into cake batter
Use a knife or toothpick to swirl the jam into the cake batter.

simple topping decoration

To make the topping, place the sliced almonds in a bowl. Lightly beat the one egg white in a small bowl until foamy and light. Pour about 1 tablespoon of the egg white over the almonds and stir to coat them evenly. Sprinkle the granulated sugar over the almond and egg white mixture and toss to coat.

Spread the half of the almond mixture evenly over the surface of your cake batter. Top with the fresh raspberries and the remaining almond topping.

almond slices and fresh raspberries over the cake batter in a springform pan
Spread the almond topping and raspberries over the top of the raspberry jam swirl.

Bake until it’s golden brown on top and a cake tester come out mostly clean. Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack. Once cool dust with confectioners' sugar, if desired.

cake slices on a cake stand

🍰 tips for the best breakfast cake

  • Butter the baking pan and lightly dust with flour, which will help to make removing the cake from the springform pan easy. You can also add a piece of parchment paper if you want to be able to easily remove the raspberry almond cake from the pan bottom before serving.
  • Eggs yolks and egg whites separate best when they are cold.
  • Save one of the egg whites for the toasted almond and raspberry topping.
  • Use a kitchen scale to ensure you have the correct amount of flour. Adding too much flour can result in a dry cake. If you don't have a scale, fluff the flour in it's container then spoon it into your measuring cup and use the back of a knife to level it.
  • Don't over bake the cake. Remember your oven is different than mine and baking times may vary a little.  Use the toothpick test to tell when the raspberry and almond cake has finished baking; when just a few moist crumbs remain on the toothpick the cake is done.

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.

sliced cake on a cake stand with fresh raspberries and flowers in the background

frequently asked questions

can I bake in a different pan?

Yes, a 9-inch round cake pan or an 8x8 baking pan can be used. I prefer the springform pan for the ease of removing the cake from the pan for slicing.

is there a gluten free option?

While I have not made this cake gluten free myself, I have heard from readers that a 1 to 1 gluten free flour works perfectly.

can I use a different berry?

Yes, you can swap out the raspberry jam and raspberries with blackberries or blueberries.

can I use frozen raspberries?

I prefer fresh raspberries for this recipe. If you only have frozen raspberries, do not thaw them before adding to the cake.

how to store

Wrap any left over cake and store in the refrigerator for up to one week.

The raspberry almond cake also freezes well for up to 2 months. You can either wrap the whole cake in plastic wrap and then place in a zip top bag or airtight container OR cut the cake into slices and then place the individually wrapped slices in a zip top bag or airtight container.

slices of raspberry almond cake on a cake stand

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

more easy to make cakes to enjoy ~

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 slices

Raspberry Almond Cake

raspberry almond cake on a cake stand with plates in the background

Raspberry almond cake is a quick and easy one layer cake. The cake is tender and flavorful with a raspberry jam swirl and a crunchy almond topping.

Prep Time 15 minutes
Bake Time 45 minutes
Total Time 1 hour

Ingredients

raspberry almond cake

  • 20 fresh raspberries, washed and dried (86*g/3 ounces)
  • 1 ¼ cups all-purpose flour (156g)
  • ¼ cup almond flour (28g) (I like Bob’s Red Mill)
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ cup unsalted butter, melted and cooled (113g)
  • 1 large egg
  • 4 large egg yolks (save one white for the topping)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 3 tablespoons raspberry jam** (60g)

almond topping

  • ½ cup raw sliced almonds (60g)
  • 1 large egg white
  • 1 tablespoon granulated sugar (12g)
  • confectioners' sugar (optional for dusting over finished cake)

Instructions

  1. Preheat oven to 325°F.
  2. Lightly butter 9 inch spring form pan and dust with flour and tap out any excess (lay a piece of parchment paper over the bottom if desired).
  3. In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon) and baking powder (½ teaspoon). Set aside.
  4. Melt the unsalted butter (½ cup/113g) and set aside to cool.
  5. In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
  6. With the mixer on low, add the flour mixture; mixing until well combined, about 1 minute. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) and almond extract (½ teaspoon) followed by the melted butter and mix on low until combined, about another minute. The batter will be quite thick and a bit sticky. Adjust your mixer to medium speed and beat for 30 more seconds.
  7. Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula. Dollop the raspberry jam (3 tablespoons/60g) in about ½ teaspoon measurements over the top of the batter and use a knife to swirl it into the batter.
  8. Make the topping: Place the sliced almonds (½ cup/60g) in a bowl. Lightly beat the one egg white in a small bowl until foamy and light. Pour about 1 tablespoon of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white. Sprinkle the granulated sugar (1 tablespoon/12g) over the almond and egg white mixture and toss to coat.
  9. Spread the half of the almond mixture evenly over the surface of your cake batter. Top with the fresh raspberries (20, about 86g/3 ounces) and follow with the remaining topping.
  10. Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
  11. Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack. Once cool dust with confectioners' sugar, if desired.

Notes

*Fresh raspberries may vary slightly in weights, I found 20 regular sized raspberries was a good amount.

**Raspberry jam can have different weights per tablespoon as well, refer to your jam for the correct weight amount.

To serve: remove cake from the bottom of the spring form pan with an offset spatula and transfer to a serving plate or cake stand.

Wrap any left over cake and store in the refrigerator for up to one week.

The raspberry almond cake also freezes well for up to 2 months. You can either wrap the whole cake in plastic wrap and then place in a zip top bag or airtight container OR cut the cake into slices and then place the individually wrapped slices in a zip top bag or airtight container.

Recipe adapted from Gina DePalma’s Dolce Italiano cookbook.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 129mgSodium: 112mgCarbohydrates: 43gFiber: 1gSugar: 31gProtein: 6g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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

Chocolate Shortbread

by 6 Comments

You'll love this quick chocolate shortbread recipe because the cookies are buttery, tender and crumbly. No egg is needed for this no chill five ingredient dough.

chocolate shortbread on a baking pan with a knife

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

Chocolate shortbread are simple cookies to make. The biscuits {as the Europeans call them} have a nice snap to them, but also a melt-in-your mouth softness.

We're all busy bakers these days so you'll appreciate the no chill dough. It gets formed into a log that you slice and bake. Have fun making fingers, squares, circles or even hearts. I also have an idea for a Scottish shortbread; see below in the variations section.

It's a perfect dessert for chocolate lovers; whether you're adding them to a Christmas cookie box, serving them in the afternoon or dipping them in your morning espresso!

💗 why you'll love this easy chocolate shortbread

  • A quick and simple dough that comes together in minutes.
  • Only five ingredients needed.
  • No egg cookie recipe.
  • No chill time!
shortbread biscuits with a glass of milk

📝 ingredients

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

ingredients for chocolate shortbread
  • Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold.
  • Kosher salt ~ helps to balance the cookies. If you only have table salt use half the amount.
  • Confectioners' sugar ~ also known as powdered sugar or icing sugar. I prefer it for the soft, yet crumbly texture it gives these shortbread biscuits.
  • All purpose flour ~ if you don't use a scale for measuring {this is the one I use and love}, make sure to use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
  • Unsweetened cocoa powder ~ this is another time to splurge on ingredients. I love Scharffen Berger cocoa powder in this cookie recipe.

👩🏻‍🍳 how to make shortbread with cocoa powder

Preheat oven to 350°F and line a baking sheet pan with parchment paper.

Place the butter, kosher salt and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment {or use a hand mixer}. Cream the butter, salt and sugar on medium.

Scrape up and down the bowl and sift in the cocoa powder and flour and mix until the chocolate shortbread dough comes together.

butter and salt creamed together in a mixing bowl
Cream the butter, salt and confectioners' sugar together until light and creamy.
cocoa powder being sifted into a mixing bowl
I prefer to sift the cocoa powder into the butter to remove any lumps.
chocolate shortbread dough in a mixing bowl
Mix until the dough just comes together. It will be slightly drier than a traditional cookie dough.

how to slice shortbread biscuits

I love the rustic look that comes from the knife dragging against the dough. Plus it makes this no chill recipe extra quick to prepare!

Turn the dough out onto a cutting board and shape into a rectangular log approximately 8 inches long by 2 inches wide and 1 ½ inches tall.

Use a sharp knife or bench knife to cut the cookies into slices {you should get 22-24 total}.

dough shaped into a rectangular log
Shape the dough with your hands {a bench knife is also helpful here} until you have a rectangular log shape.
sliced chocolate shortbread on a parchment lined cutting board
Use a sharp knife or bench knife to slice the dough into cookies.

Place the chocolate shortbread on the prepared pan, spacing with a little room to allow for slight spreading. Use a fork to poke a few holes into each cookie. Sprinkle with turbinado sugar, if desired.

unbaked cookies on a parchment lined baking sheet
If desired, sprinkle the shortbread with turbinado sugar {I might add a little more than shown in these photos}.

tips for the best chocolate shortbread

  • Use the best ingredients you can afford ~ like sugar cookies and sugar cookie cake, chocolate shortbread cookies don't use many ingredients so the quality of the ingredients can affect the final taste.
  • Start with room temperature butter. This usually takes 1-2 hours of sitting on the counter {depending on the temperature of your kitchen}. To test, your finger should make an indent without sinking or sliding down into the butter. The butter should not be warm to the touch or shiny or greasy.
  • I know I'm a broken record here, but weighing the ingredients is the most accurate way to bake {and means less dishes to wash!} This is the kitchen scale I use and love.
  • Try not to overwork the dough. Overworked dough = tough 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.

variation ideas

Double chocolate dipped shortbread ~ melt your favorite chocolate and dip half of the cookie. I think they would be pretty with white chocolate. If desired, you can also add some chopped pecans or pistachios {or your favorite nuts} on top of the melted chocolate.

Scottish shortbread ~ I haven't tested it, but believe you should be able to press the dough into a parchment lined 8x8 baking pan and bake for 25-30 minutes. Then slice into fingers for a Scottish shortbread.

Chocolate cherry shortbread ~ use this dark chocolate cherry shortbread recipe.

Peppermint shortbread ~ I always associate peppermint with Christmas and these easy cookies would be perfect on holiday cookie trays. I would use ¼ to ½ teaspoon of peppermint extract in the dough.

Shortbread squares ~ instead of creating a rectangular log, shape the chocolate shortbread dough into a square. Or shape into a cylinder and slice into circles.

Salted shortbread ~ salted cookies have taken the world by storm! If desired, sprinkle the chocolate dough with sea salt {I love this Murray River salt} prior to baking.

Chocolate shortbread pie crust ~ use the recipe from my almond joy pie.

look at the texture of chocolate shortbread

💬 frequently asked questions

what is the secret to making good shortbread?

Use the best ingredients you can afford and don't overwork the dough.

should shortbread be crunchy or soft?

Chocolate shortbread should be buttery and tender and a little crumbly.

how do you know when they are done?

The cookies will spread a little bit and the edges will be slightly firm.

how to store

Store cookies in an airtight container at room temperature for up to five days.

Chocolate shortbread can also be frozen in an airtight container for up to 3 months.

pile of cookies with a glass of milk

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

more shortbread and chocolate dessert recipes

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: 24 cookies

Chocolate Shortbread

chocolate shortbread with fork holes

You'll love this quick chocolate shortbread recipe because the cookies are buttery, tender and crumbly. No egg is needed for this no chill five ingredient dough.

Prep Time 10 minutes
Bake Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • ¾ cup confectioners' sugar (90g)
  • ½ cup unsweetened cocoa powder (40g)
  • 1 ¾ cups all-purpose flour (219g)

Instructions

  1. Preheat oven to 350°F and line a baking sheet pan with parchment paper.
  2. Place the butter (1 cup/226g), kosher salt (½ teaspoon) and confectioners' sugar (¾ cup/90g) in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Cream the butter, salt and sugar on medium (speed 6 on KitchenAid) for 2-3 minutes.
  3. Scrape up and down the bowl and sift in the cocoa powder (½ cup/40g) and flour (1 ¾ cups/219g) and mix on low until the dough comes together.
  4. Turn the dough out onto a cutting board and shape into a rectangular log approximately 8 inches long by 2 inches wide and 1 ½ inches tall.
  5. Use a sharp knife or bench knife to cut the cookies into slices (you should get 22-24 total). Place the cookies on the prepared pan, spacing with a little room to allow for slight spreading. Use a fork to poke a few holes into each cookie. Sprinkle with turbinado sugar, if desired.
  6. Bake for 15-18 minutes, the cookies will spread a little and the edges will be slightly firm.
  7. Allow the shortbread to cool on the baking pan.

Notes

Store cookies in an airtight container at room temperature for up to five days. Chocolate shortbread can also be frozen in an airtight container for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 121Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 28mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 1g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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
Category: Cookies

Sugar Cookie Fudge

by 2 Comments

Sugar cookie fudge is an easy, no bake recipe. Made with white chocolate and a homemade edible sugar cookie dough. This creamy fudge is perfect for birthdays, celebrations and your Christmas cookie boxes!

plate with sugar cookie fudge

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

Do you add fudge to your Christmas party trays? I seem to make at least a batch every year. But my family also loves fudge for celebrations like birthdays, Halloween and Valentine's Day. And as many of you know, I have a serious sugar cookie addiction!

My sugar cookie fudge recipe is different from many others you'll find. It's made without a cookie mix and without condensed milk. You'll make a homemade no bake sugar cookie dough that gets pressed into the creamy white fudge. As Big E said, "this is so good, Seattle Fudge should sell it"!

  • Easy ~ This creamy vanilla fudge takes about 15 - 20 minutes of active time.
  • No bake ~ no need to use the oven when it's working overtime during the holiday season or when you need a treat in the heat of the summer.
  • Great for gifts ~ perfect for adding to Christmas cookie boxes or for Valentine's Day. You could make a homemade candy gift box with this fudge, homemade caramels, cookie butter white chocolate bark and buckeye bars.
stack of sugar cookie fudge

📝ingredients and substitutions

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

ingredients for sugar cookie fudge
  • Granulated sugar ~ used for the edible sugar cookie dough.
  • All-purpose flour ~ A commercially heat treated flour is recommended to make sure any harmful bacteria has been removed from the flour {dō sells one online}. You can also heat treat your flour at home, see the recipe card for instructions.
  • Unsalted butter ~ although you could sub salted here and omit the kosher salt.
  • White chocolate  ~ I tested this recipe with Ghirardelli white chocolate chips, Private Selection white chocolate chips and Callebaut chocolate. White chocolate baking bars will also work. For the best results, use a kitchen scale to weigh your white chocolate.
  • Vanilla and almond extract ~ I prefer pure vanilla extract and I like using vanilla bean paste in the edible sugar cookie dough {although you can use all vanilla extract too}. Cook's almond extract is my favorite!
  • Heavy whipping cream ~ the cream really helps to add to the creamy texture of this no bake fudge. The cream may be labeled heavy cream or heavy whipping cream and should have a minimum of 36% fat.
  • Kosher salt ~ helps to balance the sweetness.
  • Sprinkles ~ get creative here and use your favorite jimmies or sprinkle mix.

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.

Start by using a stand mixer with the paddle attachment or a handheld mixer and beat together the unsalted butter, granulated sugar and a pinch of kosher salt until light and creamy.

Next beat in the vanilla and almond extract until combined. Then add the heat treated flour {see the recipe card for how to heat treat flour} and mix on low until the mixture gets clumpy and holds together when you grab a handful and squeeze it.

Now add in the sprinkles and use a spatula to fold them into the dough. Use a ½ teaspoon to portion the dough and roll into small balls. Place the sugar cookie dough balls on a plate and place in the freezer while you make the fudge.

step by step instructions to make this creamy fudge

Line an 8x8 baking pan with parchment paper and set aside.

Cut the unsalted butter into small pieces and place in the bowl of a double boiler along with the salt and cream. Place over a saucepan of simmering water and stir until the butter is melted and the mixture is hot.

Carefully remove the bowl from the saucepan and add the white chocolate; let the heat of the liquid melt the chocolate. Once the chocolate has started to melt into the liquid add the vanilla and almond extract and continue stirring until the chocolate is completely melted and smooth.

cream, butter and salt in a bowl
Add the small pieces of butter, kosher salt and cream to a heat safe bowl.
melted butter and cream in a bowl with white chocolate chips
Once the butter, salt and cream have melted together and are hot; add the white chocolate.
sugar cookie fudge mixed in a bowl
The fudge base is ready when the white chocolate has melted and is smooth with the hot cream and butter.

Spread the white fudge into the prepared pan and take the sugar cookie dough balls out of the freezer and press the dough balls evenly over the top of the fudge. Sprinkle with sprinkles over the top and lightly press those into the fudge as well.

sugar cookie dough balls pressed into fudge in a baking pan
Take the sugar cookie dough balls and press them into the fudge.
close up look at sugar cookie fudge
Finish by adding more sprinkles and lightly press them into the top of the fudge.

Let the sugar cookie dough fudge cool and firm up; you can speed this process up by placing the fudge into the refrigerator.

Use the parchment paper to pull the fudge out of the pan and place it on a cutting board. Cut into desired sizes.

variation ideas

Like my sugar cookie cake, it's easy to make this creamy white fudge your own.

  • Christmas fudge ~ use red and green Christmas sprinkles.
  • Peppermint fudge ~ add some crushed candy canes instead of sprinkles and replace the almond extract with peppermint.
  • Holiday version ~ use pastel sprinkles for Easter. For Valentine's Day use a red, white and pink sprinkle mix. You can go green and white for St. Patrick's Day and use candy corn, orange and yellow for a Halloween theme.
  • Sports ~ use a sprinkle mix from your favorite sports team.
  • Brownie dough fudge ~ use the edible brownie batter from this ice cream recipe.
sugar cookie fudge on a parchment lined plate

frequently asked questions

how long does fudge last on the counter or in the refrigerator?

This sugar cookie fudge can be left on the counter for a few hours {or left out for a party}.

It will last for up to one week in an airtight container in the refrigerator.

can you freeze sugar cookie fudge?

Yes!! This cookie dough fudge freezes beautifully. Store in an airtight container in the freezer for up to three months. You can place a piece of parchment paper {or wax paper} between the layers, but I haven't found that necessary.

can I use the microwave to make this fudge?

Yes! Please see the recipe card below with the microwave how-to.

how to get fudge to firm up?

If you are patient, you can leave it at room temperature for several hours. I'm usually impatient, so I place it in the refrigerator and it's firm within an hour or two.

can I use a different size pan?

Yes, you can use a 9x9 baking pan, but know that the fudge will be thinner.

hand holding a piece of fudge with a bite missing

how to store

Store this no bake fudge in an airtight container in the refrigerator for up to one week. The fudge can also be left out for a few hours, if serving at a party.

The sugar cookie fudge also freezes well; store in an airtight container in the freezer for up to three months.

slice of fudge with a bowl of sprinkles

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

more christmas candies to make

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: 36 pieces

Sugar Cookie Fudge

sugar cookie dough piled on a plate

Sugar cookie fudge is an easy, no bake recipe. Made with white chocolate and a homemade edible sugar cookie dough. This creamy fudge is perfect for birthdays, celebrations and your Christmas cookie boxes!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

Sugar cookie dough

  • 6 tablespoons unsalted butter, room temperature (84g)
  • ½ cup granulated sugar (100g)
  • pinch of kosher salt
  • 1 ½ teaspoons vanilla bean paste OR pure vanilla extract
  • ¼ teaspoon pure almond extract
  • ¾ cup heat treated all-purpose flour* (94g)
  • 2 tablespoons sprinkles (22g)

Sugar cookie fudge

  • 2 tablespoons unsalted butter (28g)
  • ¼ teaspoon kosher salt
  • ½ cup heavy whipping cream (120mL)
  • 2 ½ teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract
  • 3 cups white chocolate (chips** or baking bars) (480g)
  • 1 tablespoons sprinkles (11g)

Instructions

  1. For the edible sugar cookie dough: using a stand mixer with the paddle attachment or a handheld mixer, beat together the unsalted butter (6 tablespoons/84g), granulated sugar (½ cup/100g) and a pinch of kosher salt on medium-high until light and creamy, about 2-3 minutes. Then beat in the vanilla (1 ½ teaspoons) and almond extract (¼ teaspoon) until combined.
  2. Then add the heat treated flour (¾ cup/94g) and mix on low until the mixture gets clumpy and holds together when you grab a handful and squeeze it. Now add in the sprinkles (2 tablespoons/22g) and use a spatula to fold them into the dough.
  3. Use a ½ teaspoon to portion the dough and roll into small balls. Place the sugar cookie dough balls on a plate and place in the freezer while you make the fudge.
  4. For the sugar cookie fudge: Line an 8x8 baking pan with parchment paper and set aside.
  5. Cut the unsalted butter (2 tablespoons/28g) into small pieces and place in the bowl of a double boiler along with the salt (¼ teaspoon) and cream (½ cup/120mL). Place over a saucepan of simmering water and stir until the butter is melted and the mixture is hot.
  6. Carefully remove the bowl from the saucepan and add the white chocolate (approx 3 cups white chocolate chips/480g); let the heat of the liquid melt the chocolate. Once the chocolate has started to melt into the liquid add the vanilla (2½ teaspooons) and almond extract (½ teaspoon) and continue stirring until the chocolate is completely melted and smooth. If the chocolate doesn’t melt all the way, place the bowl on top of the saucepan again and stir until smooth. *You can also use a microwave - place the butter, salt, and cream in a microwave safe bowl and heat on high for 40 seconds, or until the butter has melted completely and the mixture is hot. If the white chocolate doesn't melt all the way, use 10 second intervals until the mixture is smooth. Add the vanilla and almond once the chocolate starts melting and stir to combine.
  7. Spread the fudge into the prepared pan and take the sugar cookie dough balls our of the freezer and press the dough balls evenly over the top of the fudge. Sprinkle the sprinkles (1 tablespoon/11g) over the top and lightly press those into the fudge as well.
  8. Let the fudge cool and firm up; you can speed this process up by placing the fudge into the refrigerator. Use the parchment paper to pull the fudge out of the pan and place it on a cutting board. Cut into desired sizes.

Notes

*Using a commercially heat treated flour is the best way to assure your flour does not contain any bacteria. You can also heat treat the flour at home to kill off any bacteria that may be growing on it that could potentially make you sick. To heat treat flour at home; place the ¾ cup plus 2 Tablespoons flour (110g) on a rimmed baking sheet and place in a 300°F oven. Check the flour every 2 minutes by stirring it and checking with a thermometer, you want it to reach 165°F. This should take 4-8 minutes. You can also place the flour in a microwave safe bowl and cook on high for 30 second intervals; stirring and checking the temperature at each 30 second interval. Allow to cool completely (about 30 minutes) prior to using. You can place the heat treated flour in the refrigerator to speed the cooling process. Store any leftovers in an airtight container in the refrigerator for up to one week.

**I tested this recipe with Private Selection White Chocolate Chips. 480g is about 3 cups of the chips. Using a kitchen scale is the best way to ensure you have the correct amount of white chocolate. I also tested it with Ghirardelli white chocolate chips and Callebaut white chocolate, which I chopped into small pieces and weighed.

Store in an airtight container in the refrigerator for up to one week. The fudge can also be left out for a few hours, if serving at a party.

The sugar cookie fudge also freezes well; store in an airtight container in the freezer for up to three months.

Recipe adapted from The Ultimate Kids Baking Book by Tiffany Dahle, also the creator of the blog, Peanut Blossom.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 137Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 25mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 1g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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: Candies

Cinnamon Cupcakes

by 2 Comments

Cinnamon cupcakes are easy homemade cupcakes swirled with a brown sugar cinnamon roll filling. They are soft and tender, made with simple ingredients and quick to make. A not-too-sweet cinnamon buttercream frosting gives them the perfect finishing touch.

cupcake with the wrapper pulled down

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

Where are all my fall weather fans? While fall weather isn't my favorite, I definitely love the flavors of fall. And cinnamon is right up there! It's warm and cozy and inviting.

You will love these easy cinnamon swirl cupcakes because they are soft and moist and super easy to make. The cupcakes take about 15 minutes of prep time and taste like you spent a lot more time in the kitchen. If you are a lover of cinnamon rolls, the brown sugar cinnamon swirl filling might just make you swoon!

And these aren't just vanilla cupcakes with cinnamon in the batter; we've got three layers of cinnamon so the flavor shines in every bite!

💗why you will love these cinnamon swirl cupcakes

  • Full of flavor ~ with cinnamon in the cupcake batter to the layers of brown sugar and cinnamon filling in the cupcake to the cinnamon buttercream frosting; this easy cupcake recipe is bursting with flavor.
  • Texture ~ with sour cream in the batter we get a moist and fluffy cupcake.
  • Easy ~ the from scratch batter comes together quickly with melted butter and two bowls. No mixer needed {but I do recommend a mixer for the buttercream}. And homemade cupcakes taste so much better than a box mix!

📝ingredients and substitutions

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

ingredients for cinnamon cupcakes
  • All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Baking powder and baking soda ~ add some height to the cupcakes.
  • Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
  • Ground cinnamon ~ used in the cupcakes, brown sugar cinnamon filling and the cinnamon buttercream frosting.
  • Brown sugar ~ used for the cinnamon roll swirl filling.
  • Granulated sugar ~ brings sweetness and some structure.
  • Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.
  • Sour cream ~ making cupcakes with sour cream brings extra moisture, which results in a tender and soft cupcake. For super moist cupcakes, use full fat sour cream and bring it to room temperature. 
  • Vanilla ~ adds a nice balance of flavor to the cupcakes. For the best cinnamon cupcakes, use pure vanilla extract.
  • Milk ~ brings moisture to the baked cupcakes; I use 1%, but 2% or whole milk also work. Having the milk at room temperature will give you the best cupcakes.
  • Unsalted butter ~ brings richness to the cinnamon cupcakes. The butter gets melted and slightly cooled before adding to the cupcake ingredients. If you only have salted butter, leave out the kosher salt.
  • Heavy cream, confectioners' sugar {not shown} ~ for the cinnamon buttercream.
hand holding a cupcake showing the cinnamon swirl inside

👩🏻‍🍳how to make easy homemade cinnamon cupcakes

Start by baking the cinnamon roll swirl: add the brown sugar and ground cinnamon to a bowl and mix thoroughly.

Melt the butter and set aside to cool slightly. Preheat the oven to 350°F and prepare a 12 count muffin pan {my USA muffin pan is my favorite} with cupcake liners. Set aside.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt and ground cinnamon.

In a large bowl, whisk the granulated sugar, eggs, vanilla and sour cream until well combined. Then whisk in the milk.

sugar, eggs, vanilla and sour cream in a bowl
Add the sugar, eggs, vanilla and sour cream to the bowl and whisk to combine.
eggs, sugar, vanilla and sour cream whisked together
Once the mixture is smooth, add the milk and whisk to combine.

Once combined whisk in the melted and cooled butter. Add the flour mixture to the wet ingredients and mix until just fully combined. The batter is on the thick side.

melted butter added to ingredients
Add the melted butter and whisk to combine.
cupcake batter whisked in a bowl
Mix the flour into the batter until it is just combined.

Add 2 tablespoons of cupcake batter to the 12 liners {I use a size 30 scoop}.

Now add ½ teaspoon of the cinnamon roll swirl mixture and top with another 2 tablespoons of batter and another ½ teaspoon of the cinnamon roll swirl mixture. Then take a toothpick and make a circular swirl in each liner to create the cinnamon roll swirl.

Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean. Try to test in an area that doesn't have the cinnamon swirl.

cupcake batter in liners with filling layer
Add two tablespoons batter to each liner then top with cinnamon roll filling.
swirled cinnamon brown sugar on cupcake batter in a liner
Use a toothpick to swirl the brown sugar cinnamon into the cupcake batter.
baked cupcake on top of baking pan

🧁pro tips for the best cupcakes

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. {My kitchen is on the cooler side, so I usually go 2-3 hours before baking}.

I've been making this cinnamon roll cupcake recipe for years and have cheated and not brought my ingredients to room temperature. This will work, but for the BEST texture I highly recommend bringing the cold ingredients to room temperature.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use good liners. These Paper Chef liners are my very favorite and the only brand I use in my kitchen. {not sponsored, just a fan!}

Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly. I use a size 30 scoop and don't overfill it for this recipe {it's just a tad over 2 tablespoons}.

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

top down look at buttercream on cupcakes

variations

  • Chocolate cinnamon cupcakes ~ use the frosting recipe from this chocolate chip cupcake recipe.
  • Cinnamon cupcakes with apple filling ~ you could use your favorite apple pie filling or the apple crisp filling from this apple crisp shorbread bar recipe. I would chop the apple pieces a little smaller and you likely won't need more than a half recipe. You can see my Baileys cupcakes post if you need help with how to fill cupcakes.
  • Cinnamon cupcakes with salted caramel frosting ~ use the frosting from my brown butter cupcakes recipe.

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.

frequently asked questions

what makes cupcakes collapse?

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 mixing when the flour in 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.

what is the secret to moist cupcakes?

I think the biggest secret is not over baking them. It is better to err on the side of under baking them; look for a few moist crumbs on your toothpick instead of a clean toothpick when checking for doneness.

The best cinnamon swirl cupcakes are also made with sour cream, which helps them stay moist.

how to store

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

cupcake on a plate with other cupcakes and milk surrounding

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

more cupcake recipes to enjoy

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 cupcakes

Cinnamon Cupcakes

cinnamon cupcake with the wrapper pulled off

Cinnamon cupcakes are easy homemade vanilla cupcakes swirled with a brown sugar cinnamon roll filling. They are soft and tender, made with simple ingredients and quick to make. A not-too-sweet cinnamon buttercream frosting gives them the perfect finishing touch.

Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes

Ingredients

cinnamon roll swirl

  • 3 tablespoons packed brown sugar (38g)
  • 1 ½ teaspoons ground cinnamon

cupcakes

  • ½ cup unsalted butter, melted and slightly cooled (113g)
  • 1 ½ cups all-purpose flour (188g)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream, room temperature (60g)
  • ½ cup milk, room temperature (120mL)

cinnamon buttercream

  • 3 tablespoons heavy cream (45mL)
  • 1 ½ teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¾ cup unsalted butter, room temperature (170g)
  • ¼ teaspoon kosher salt
  • 2 cups confectioners' sugar (240g)

Instructions

  1. Make the cinnamon roll swirl: In a small bowl add the brown sugar (3 packed tablespoons/38g) and ground cinnamon (1 ½ teaspoons) and mix thoroughly.
  2. Make the cupcakes: Melt the butter (½ cup/113g) and set aside to cool slightly.
  3. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
  4. In a medium bowl, whisk together the all-purpose flour (1 ½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon), kosher salt (¼ teaspoon) and ground cinnamon (½ teaspoon). Set aside.
  5. In a large bowl, whisk the granulated sugar (1 cup/200g), eggs (2 large), vanilla (2 teaspoons) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
  6. Add the flour mixture to the wet ingredients and mix until just fully combined. The batter is on the thick side.
  7. Add 2 tablespoons of cupcake batter to the 12 liners (I use a size 30 scoop). Now add ½ teaspoon of the cinnamon roll swirl mixture and top with another 2 tablespoons of batter and another ½ teaspoon of the cinnamon roll swirl mixture. Then take a toothpick and make a circular swirl in each liner to create the cinnamon roll swirl (I make five or six rotations with the toothpick in each cupcake). You will have a small amount of brown sugar cinnamon leftover, which you can sprinkle over the top of the buttercream, if desired.
  8. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean. Try to test in an area that doesn't have the cinnamon swirl.
  9. Allow to cool completely before frosting.
  10. Make the cinnamon buttercream: Mix the heavy cream (3 tablespoons/45mL), vanilla (1 ½ teaspoons) and cinnamon (1 teaspoon) together in a small bowl or measuring cup.
  11. Using a stand mixer with the whisk attachment (or with a hand held mixer), whisk the butter (¾ cup/170g) and kosher salt (¼ teaspoon) on high for two minutes.  Scrape up and down the bowl and add 1 cup/120g of the confectioners' sugar and mix on low until incorporated, then turn the mixer up to medium-high and beat for 1-2 minutes.  Add the 2nd cup of confectioners' sugar and and the heavy cream mixture and beat on low until incorporated and then on medium-high 4-5 minutes more.
  12. Spoon or pipe the frosting onto the top of each cooled cupcake and sprinkle with any leftover brown sugar cinnamon, if desired. I used a Wilton 1M for the look in these photos.

Notes

I highly recommend having your ingredients room temperature!! You can skip this step, but the batter won't come together as smoothly and the baked cupcakes won't be as soft and fluffy.

Dark or light brown sugar can be used.

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

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 417Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 90mgSodium: 122mgCarbohydrates: 51gFiber: 1gSugar: 38gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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

Tiramisu Cookies

by 8 Comments

These easy tiramisu cookies are perfect for coffee lovers. An American twist on the classic Italian dessert; you'll love the soft and thick {no chill} espresso flavored sugar cookies topped with mascarpone frosting dusted with cocoa powder.

stack of cookies with a cup of coffee

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

If my wildly popular espresso toffee cookies and sprinkle cookies had a baby, these tiramisu flavored cookies would be it!

The cookie recipe is perfect for busy bakers that haven't really planned ahead {ahem, that would be me🙋🏻‍♀️}. The tiramisu flavored cookies use cold butter and cold mascarpone. The cookie dough comes together in minutes in a food processor {but I give you a mixer option too} and then goes straight into the oven.

If you are a Crumbl cookie fan, you will love being able to make this copycat cookie at home. They are the best, soft, thick espresso filled cookies!

☕️why you will love these tiramisu flavored cookies

  • Easy ~ this cookie recipe comes together in a food processor.
  • Flavor ~ stuffed with espresso powder and topped with lightly sweetened mascarpone frosting; they have all the flavors you love in tiramisu.
  • Texture ~ the cookies are super soft and the frosting is light.
  • No chill ~ who doesn't love a cookie you don't have to wait for???
tiramisu cookies dusted with cocoa powder on parchment paper with coffee beans

🛒 ingredients and substitutions

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

ingredients needed for tiramisu cookies
  • All-purpose flour ~ use your favorite brand. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
  • Instant espresso powder ~ brings the rich coffee taste to these espresso sugar cookies. I use this brand.
  • Baking soda and baking powder ~ gives a little lift to the cookies.
  • Kosher salt ~ helps to balance the flavors; if you only have table salt, use half the amount.
  • Granulated and confectioners' sugar ~ bring the sweetness, softness and some structure to the cookies.
  • Unsalted butter ~ use your butter COLD and cut it into small cubes.
  • Mascarpone cheese ~ the mascarpone provides the classic tiramisu flavor and adds softness to the cookies. The mascarpone is also used COLD and is usually found in the deli cheese section. If you cannot find mascarpone cheese, full-fat block cream cheese would be the best substitute.
  • Egg ~ one large egg is needed, this can also be cold. The egg helps to bind the cookies together.
  • Kahlua ~ this coffee flavored liquor enhances the tiramisu flavored cookies. If you don't have Kahlua or want an alcohol free version; use a rum extract or vanilla extract in it's place.
  • Vanilla ~ just a little to balance the flavors.
  • Heavy cream {not shown} ~ you want heavy whipping cream or heavy cream with a minimum of 36% fat for the frosting. The cream needs to be cold for the best results.
  • Unsweetened cocoa powder {not shown} ~ for dusting the tops of the cookies.

Start by preheating the oven and prepare baking pans with parchment paper or silicone baking mats.

Make the espresso sugar: Use your clean fingers and work the espresso powder into the granulated sugar and set aside.

Place flour, instant espresso powder, baking soda, baking powder and kosher salt in the bowl of a food processor. Pulse a few times to blend. Add the cold butter cubes, cold mascarpone cheese, granulated sugar and confectioners' sugar to the flour mixture.

Pulse until the mixture becomes sandy in texture.

cubes of butter and mascarpone cheese added to dry ingredients in a food processor bowl
After the dry ingredients have been pulsed together, add the cold cubed butter and mascarpone cheese.
granulated and powdered sugar added to food processor bowl
Add the granulated and confectioners' sugar on top of the butter and mascarpone.
sugars, butter, mascarpone and dry ingredients pulsed to look like wet sand
The mixture will look like wet sand once you pulse the butter, mascarpone, sugars and dry ingredients.

Add the egg, vanilla and Kahlua and pulse until the dough comes together.

Roll dough into 1 ½ tablespoon balls and then roll in the espresso sugar.

finished tiramisu cookie dough in a food processor bowl
The cookie dough will come together after the addition of the egg, Kahlua and vanilla.
espresso sugar cookie dough in a bowl of espresso sugar
Roll the tiramisu cookie dough in espresso sugar.

Place cookies on prepared baking pans. Use the bottom of a glass or flat bottom measuring cup {or your clean hand} to flatten the cookies to between ¼ and ½ inch tall.

measuring cup pressing the tiramisu cookie dough to about ¼ inch thickness.
Use a flat bottomed cup to press the dough to about ¼ inch thickness.

Bake for 8-10 minutes until the edges are set and they look slightly under baked. If the cookies aren't as flat as you would like, wrap the pan against the counter or stove top and few times to deflate them while they are still hot. Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely before frosting.

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.

frosted tiramisu cookie on a baking sheet with other cookies

how to make the whipped mascarpone frosting

Y'all have loved the whipped cream frosting from my graham cracker cake, so it inspired this Italian twist for this tiramisu cookies recipe.

Start by adding the mascarpone, confectioners' sugar and Kahlua to a bowl.

Then mix on low until combined, then increase speed to medium with a handheld mixer or in a stand mixer with the whisk attachment until smooth. 

Now add the cold heavy cream and mix on low until combined. Then turn the speed up to high and whip until stiff peaks, about 2 - 3 minutes more.

confectioners sugar, mascarpone and Kahlua in a mixing bowl
Add the mascarpone cheese, Kahlua and confectioners' sugar to a mixing bowl.
mascarpone, confectioners' sugar and kahlua creamed together with a hand mixer
Beat the mascarpone, Kahlua and confectioners' sugar until fully combined.
tiramisu mascarpone frosting in a bowl with a hand mixer with cookies and coffee on the sides
The mascarpone frosting after the heavy cream has been added and whipped.

Spoon the frosting on top of the cooled cookies and spread to cover the top. Garnish with a dusting of cocoa powder, if desired.

tiramisu cookies with frosting, one dusted with cocoa powder

tips for the best thick and soft cookies

  • Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
  • Measure your ingredients accurately. I know I'm a broken record, but using a kitchen scale will ensure you have the right amounts of ingredients. Measuring cups are the normal for baking in America, but I urge you to give weighing your ingredients a try. Once you get used to it, you'll never go back! #lessdishesforthewin
  • Bake on lighter colored baking pans {these USA Pans are my favorite} as the espresso sugar cookies will bake more gently, which equals a softer cookie.
  • Once you've rolled the cookies in the espresso sugar, use the back of a flat glass to flatten the cookies to between a ¼ and ½ inch thickness.
  • Don't over bake the cookies. In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. This tiramisu cookies recipe never took longer than 10 minutes to bake in my oven. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.
  • If the cookies aren't as flat as you would like, rap the pan against the counter or stove top and few times to deflate them while they are still hot.

variations

Espresso sugar cookies ~ bake the cookies as directed, but do not frost.

Chocolate dipped espresso cookies ~ bake as directed, then dip the cooled cookies in melted chocolate. They would be delicious with dark or white 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.

espresso sugar cookies on a baking sheet

frequently asked questions

what is tiramisu made of?

Classic tiramisu is a coffee flavored Italian dessert made with espresso soaked ladyfingers and a mascarpone cream. Then topped with a dusting of cocoa powder.

what is a good substitute for mascarpone?

In this cookie recipe, full-fat block cream cheese will be the best substitute. Cream cheese has more of a "tang" to it so the cookies will have a slightly different final flavor.

can I make them without alcohol?

Yes, the Kahlua adds more coffee flavor to the tiramisu cookies, but if you need an alcohol free option you can substitute a rum extract or more vanilla.

can I make tiramisu cookies ahead?

Yes! The cookies will stay soft for days. They can also be frozen after they've been baked; just let them cool completely first. The can be frozen with or without the frosting.

how to store

Tiramisu cookies will stay fresh in an airtight container in the refrigerator for up to 5 days.

They also freeze well; this is by far my favorite way to store cookies for freshness. Store in an airtight container for up to 3 months. The cookies will thaw at room temperature in about 30 minutes.

The frosting does NOT harden to allow them to be stacked.

mascarpone frosting with cocoa powder dusted over a tiramisu cookie

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

more coffee inspired desserts

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: 18 - 24 cookies

Tiramisu Cookies

frosted and unfrosted tiramisu cookies on parchment with a cocoa powder duster

Tiramisu cookies are an American twist on the classic dessert; they are soft, thick espresso flavored cookies with topped with mascarpone.

Prep Time 15 minutes
Bake Time 10 minutes
Total Time 25 minutes

Ingredients

espresso cookies

  • ¼ cup granulated sugar, for rolling(50g)
  • 1 teaspoon instant espresso powder
  • 2 ½ cups all-purpose flour (313g)
  • 2 tablespoons instant espresso powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, cold and cubed (113g)
  • 4 ounces mascarpone cheese, cold (114g)
  • ¾ confectioners' sugar (90g)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons Kahlua

mascarpone frosting

  • 4 ounces mascarpone cheese (114g)
  • 1 cup confectioners' sugar (120g)
  • 2 teaspoons Kahlua
  • ½ cup heavy cream (120mL)
  • cocoa powder, if desired for garnish

Instructions

  1. Preheat oven to 375°. Prepare baking pans with parchment paper or silicone baking mats. Set aside.
  2. Make the espresso sugar: Use your clean fingers and work the espresso powder (1 teaspoon) into the granulated sugar (¼ cup/50g) and set aside.
  3. Place flour (2½ cups/313g), instant espresso powder (2 tablespoons), baking soda (½ teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon) in the bowl of your food processor. Pulse a few times to blend.
  4. Add the cold butter cubes (½ cup/113g), cold mascarpone cheese (4 ounces/114g), granulated sugar (½ cup/100g) and confectioners' sugar (¾ cup/90g) to the flour mixture. Pulse until the mixture becomes sandy in texture.
  5. Add the egg (1 large), vanilla (1 teaspoon) and Kahlua (2 teaspoons) and pulse until the dough comes together.
  6. Roll dough into 1 ½ tablespoon balls and then roll in the espresso sugar (this should yield 24 cookies). If you would like to use a size 30 scoop instead you will get closer to 18 cookies.
  7. Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass or flat bottom measuring cup (or your clean hand) to flatten the cookies to between ¼ and ½ inch tall.
  8. Bake for 8-10 minutes until the edges are set and they look slightly under baked.
  9. If the cookies aren't as flat as you would like, wrap the pan against the counter or stove top and few times to deflate them while they are still hot. Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.
  10. For the mascarpone frosting: beat the mascarpone (4 ounces/114g) - does not need to be room temperature), confectioners' sugar (1 cup/120g) and Kahlua (2 teaspoons) on low until combined, then increase speed to medium with a handheld mixer or in a stand mixer (speed 4) with the whisk attachment until smooth. 
  11. Now add the cold heavy cream (½ cup/120mL) and mix on low until combined. Then turn the speed up to high and whip until stiff peaks, about 2 - 3 minutes more.
  12. Spoon the frosting on top of the cooled cookies and spread to cover the top. Garnish with a dusting of cocoa powder, if desired.

Notes

If using a size 30 scoop you will get 18 cookies, if using a 1 ½ tablespoon scoop you should get 24 cookies.

If you don't have a food processor, you can mix the dough in a regular mixer. Let the butter soften a bit and you may have to chill the dough for a short while (30 minutes or so) until it's a consistency you can work with. Follow a typical cookie method; cream the butter/cream cheese/sugar, add the egg/vanilla, followed by the dry ingredients.

If using table salt, reduce the salt to ¼ teaspoon.

Cookies will stay fresh in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 3 months. The frosting does not harden to allow them to be stacked.

If you are more of a visual learner, I've included a video of how to make sprinkle cookies, which uses the same technique with just a couple of ingredient changes.

The espresso sugar coating was inspired by my friend, Heather, at Curly Girl Kitchen.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 109mgCarbohydrates: 21gFiber: 0gSugar: 11gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

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