Blog ~ two sugar bugs

Easy Raspberry Cupcakes

From scratch raspberry cupcakes are moist and tender. Made with a vanilla cupcake, stuffed with frozen raspberries and topped with a raspberry jam buttercream swirl. They are packed with fruity flavor!

raspberry cupcake showing soft crumb interior on a plate with a fork

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

Cupcakes are a perfect dessert for any celebration! Raspberry cupcakes are small and easy to transport, which makes them great for taking to parties. They are also easy to serve because you don't need to cut them or serve with utensils.

As a busy mama and lifetime baker, I have been making cupcakes for decades. I have loads of tips and helpful information to help you make cupcakes that look like they came from a bakery, like these chocolate raspberry ganache cupcakes.

Fresh raspberries are one of my favorite fruits! I love the slightly tart, but sweet flavor they bring to raspberry almond cake and raspberry brownies. This simple cupcake recipe uses frozen raspberries, so you can enjoy them year round.

My raspberry cupcakes recipe uses a hint of almond extract to give them an extra special flavor {don't worry, you can leave it out if you want}. The easy recipe is made using buttermilk and sour cream to give them the best moist and soft texture.

💗 why you will love these fruit filled cupcakes

Yields 12 cupcakes ~ no need for an extra muffin pan!
Made with frozen raspberries ~ means they can be made year round, not just when fresh raspberries are in season.
Quick and easy to make ~ the from scratch batter comes together quickly with melted butter in one bowl. No mixer needed for the cupcakes.
Make them your own ~ add lemon frosting or fill with raspberry jam, the options are endless!
Perfect for celebrations ~ whether it is a birthday, wedding, Christmas or Valentine's Day, these homemade cupcakes will be sure to please.

🧁 why are my cupcakes dry?

Dry cupcakes are often a result of too much flour or over baking. A kitchen scale will ensure that you have the correct amount of flour; this is the scale I use.

Cupcakes are smaller, so they bake quickly and can be over baked if you aren't paying attention. 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.

raspberry cupcake on a plate with fresh raspberries and a fork

🛒 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.

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.
Granulated sugar ~ brings the sweetness.
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 by working to shorten the gluten strands in the flour, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature.
Vanilla ~ adds a nice burst of flavor to the cupcakes. For the best tasting raspberry cupcakes, use pure vanilla extract.
Almond extract ~ pure almond extract adds a little special flavor to the cupcakes. You can leave the almond extract out with no other changes to the recipe.
Buttermilk ~ brings moisture to the baked cupcakes; can be substituted with 1%, 2%, whole milk or kefir. Having the buttermilk at room temperature will give you the best cupcakes.
Unsalted butter ~ brings richness to the 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.
Raspberries ~ frozen raspberries, chopped small are needed for the cupcakes. After you measure and chop the raspberries, return them to the freezer until you are ready to add them to the batter. Do not thaw them!
Raspberry jam buttercream ~ ingredients shown farther down in the post; you'll need butter, confectioners' or powdered sugar, raspberry jam, vanilla and heavy cream.

🧁 how to make raspberry cupcakes without a mixer

Start by chopping the frozen raspberries into small pieces, then place in a bowl and put back into the freezer.

Then melt the butter and set aside to cool slightly. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.

cup measure filled with frozen raspberries

I prefer to weigh my ingredients for more accurate baking, but if you only have cups, this is what my cup looked like to have the correct amount of frozen raspberries.

granulated sugar, eggs, vanilla, salt and sour cream in a mixing bowl

In a large bowl, whisk the granulated sugar, eggs, vanilla, almond extract* {optional} and sour cream until well combined.

wet ingredients mixed together in a mixing bowl

The wet ingredients after they have been whisked together.

Then whisk in the buttermilk.

Now whisk in the melted and cooled butter.

baking powder and baking soda added to wet ingredients in a mixing bowl

Whisk in the baking powder, baking soda and kosher salt.

frozen raspberries coated with flour in a bowl

Then add most of the all-purpose flour to the wet ingredients and mix until just barely combined. Get the chopped raspberries out of the freezer and toss them with the little bit of flour you held aside.

raspberry cupcake batter in a mixing bowl

Then gently fold into the cupcake batter. The batter is on the thick side.

cupcake batter in liners in a baking tin

Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the raspberry cupcakes to cool completely before frosting.

how to make raspberry jam buttercream

When you are ready to frost the cupcakes, make the buttercream frosting.

Ingredients needed for the raspberry buttercream frosting. I prefer using seedless raspberry jam, but you can use seeded jam as well.

Using a stand mixer with the whisk attachment or a handheld mixer, beat the butter and kosher salt for 5 minutes on high, stopping about half way through to scrape the bowl.

raspberry jam, confectioners' sugar and vanilla added to whipped butter in a mixing bowl

After 5 minutes, scrape up and down the mixer bowl and add one cup the confectioners’ sugar, half the jam and the vanilla. Mix on low until combined, then increase the speed and beat until fully incorporated.

raspberry jam buttercream in a mixing bowl

Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar, jam and the heavy cream. Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.

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.

👩🏻‍🍳 expert tips for soft and fluffy 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 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.

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.

raspberry cupcakes on a plate with fresh raspberries and flowers in the background

💬 frequently asked questions

can I make ahead?

Yes! The freezer is your best friend when wanting to bake easy raspberry cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.

can I use fresh raspberries?

I do not recommend using fresh raspberries. They will break apart too easily when mixed into the cupcake batter.

why did my raspberry cupcakes turn blue?

Raspberries contain anthocyanin, which has a reddish color when in the fruit's natural acidic environment. When the anthocyanin comes in contact with an alkaline ingredient, like baking soda, it can cause a chemical reaction turning baked goods blue.

I find the best way to keep my cookies and cakes from turning blue is to not over mix the raspberries when mixing them into the batter. Using frozen berries usually works better for me too.

💡 flavor variation ideas

Raspberry filling ~ you can add raspberry jam to the center of the cupcakes. If you need help with how to stuff cupcakes, see this Baileys cupcakes post. If you want the filling without seeds, be sure to use seedless jam.

Lemon frosting ~ my easy lemon buttercream frosting would be delicious!

White chocolate frosting ~ you can use this American white chocolate buttercream or this Swiss meringue white chocolate buttercream.

Cream cheese frosting ~ substitute freeze dried raspberries in this strawberry cream cheese frosting.

🌀 how to decorate cupcakes

Sprinkles, fruit, crushed freeze dried fruit and candy can all work to decorate your cupcakes.

A Wilton 1M, Wilton 2D or Wilton 8B are my favorite tips for decorating cupcakes.

When piping swirls of buttercream frosting, use even pressure the whole time. I start in the middle of the cupcake and create a circle around the cupcake. You can stop there and have a rosette or keep building with smaller circles on top of each other until you reach the height you want. Release the pressure when you reach the end and lift the bag away.

🫙 how to store

Cupcakes can be stored at room temperature in an airtight container for up to 1 day. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The raspberry 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!

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

💗 more desserts made with raspberries

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

📖 recipe

Yield: 12 cupcakes

Easy Raspberry Cupcakes

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 20 minutes

Total Time 35 minutes

Ingredients

raspberry cupcakes

1 cup frozen raspberries, (140g)
½ cup unsalted butter, melted and slightly cooled (113g)
1 cup granulated sugar (200g)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract* (optional)
¼ cup sour cream, room temperature (60g)
½ cup buttermilk, room temperature (120mL)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
1 ½ cups all-purpose flour (188g)

raspberry jam buttercream

¾ cup unsalted butter, room temperature (170g)
¼ teaspoon kosher salt
1 ¾ cups confectioners' sugar (210g)
¼ cup raspberry jam (80g**)
1 teaspoon pure vanilla extract
2 tablespoons heavy cream (30mL)

Instructions

Start by chopping the frozen raspberries (1 cup/140g) into small pieces, then place in a bowl and put back into the freezer.
Melt the butter (½ cup/113g) and set aside to cool slightly.
Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
In a large bowl, whisk the granulated sugar (1 cup/200g), eggs (2 large), vanilla (2 teaspoons), almond extract* (½ teaspoon) and sour cream (¼ cup/60g) until well combined. Then whisk in the buttermilk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
Whisk in the baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon). Then add most of the all-purpose flour (1 ½ cups/188g) to the wet ingredients and mix until just barely combined. (you are holding aside a few tablespoons of the flour)
Get the chopped raspberries out of the freezer and toss them with the little bit of flour you held aside, then gently fold into the cupcake batter. The batter is on the thick side.
Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.
Allow to cool completely before frosting.
For the raspberry jam buttercream: Using a stand mixer with the whisk attachment or a handheld mixer, beat the butter (¾ cups/170g) and kosher salt (¼ teaspoon) for 5 minutes on high (speed 8 on a Kitchen Aid) stopping about half way through to scrape the bowl.
After 5 minutes, scrape up and down the mixer bowl and add one cup the confectioners’ sugar (120g), half the jam (half of ¼ cup/80g**) and the vanilla (1 teaspoon). Mix on low until combined, then increase the speed and beat until fully incorporated.
Stop the mixer, scrape up and down the bowl, and add the remaining confectioners’ sugar (¾ cup/90g), jam and the heavy cream (2 tablespoons/30mL). Again mix on low until incorporated, then increase the speed to high and beat another 5 minutes until light and fluffy.
Decorate as desired. I used a Wilton 2M for the photos. A spoon or offset spatula can also be used to add the frosting to the cupcakes.

Notes

*The almond extract adds a layer of flavor. No adjustments are necessary if you leave it out.

**I prefer seedless raspberry jam. Look at the gram measurements on your jam as they are all slightly different, but 80g is a good ballpark.

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.

Buttermilk can be substituted with 1%, 2%, whole milk or kefir.

Cupcakes can be stored at room temperature in an airtight container for up to 1 day. 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:

Serving Size:

1
Amount Per Serving: Calories: 419Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 88mgSodium: 124mgCarbohydrates: 52gFiber: 2gSugar: 37gProtein: 4g

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.

Easy S'mores Cookie Bars

S'mores cookie bars are soft and chewy. Made with a quick and easy graham cracker cookie dough that also doubles as the topping. The filling is made with chopped milk chocolate {like the classic Hershey's} and mini marshmallows. The dessert bars are perfect for summer cookouts, potlucks and birthday parties.

melty chocolate centers in smores cookie bars

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

As a busy mama and lifetime baker, I have decades of making dessert bars behind me. {marshmallow brownies , berry crumble bars or funfetti brownies anyone?}

This s'mores dessert checks all the busy baker boxes. It's quick and easy to make {hello cold butter and food processor!}; stuffed with melty marshmallows, chocolate, chewy and soft graham cracker cookie and full of nostalgic flavor.

Quicker to make than my double chocolate oatmeal bottom brownies and with no campfire required, these baked s'mores bars can be made anytime you have a s'mores craving.

💗 why you will love these easy dessert bars

The s'mores cookie bars are baked, so you can enjoy them anytime of year.
The easy crust using graham crackers also serves as a crumble topping.
Graham crackers, melty chocolate, mini marshmallows and more crumbled graham cracker crust bring that classic campfire treat flavor to a simple cookie bar.

melty chocolate centers in layered smores cookie bars

💭 what are s'mores?

S'mores are a sweet treat that consists of melty chocolate and gooey, toasted marshmallow that is sandwiched between two graham crackers. I have a cookie version with homemade graham crackers that is an absolute favorite in my house.

🛒 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.

Graham crackers ~ I use Nabisco Honey graham crackers. You need one full sleeve, that will get ground to crumbs.
Brown sugar ~ adds sweetness, softness and chewiness to the dessert bars. Dark or light brown sugar can be used.
All-purpose flour ~ if you don't have a scale for measuring your flour {this is the scale I use in my kitchen}, 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 knife or the handle of your spoon}.
Kosher salt ~ helps to balance the flavors and sweetness. If you only have table salt, use half the amount.
Butter ~ the butter is used cold from the refrigerator; cut into cubes. I prefer unsalted butter, but if you only have salted butter, just leave out the kosher salt.
Vanilla ~ pure vanilla extract is recommended to add flavor.
Egg ~ binds the graham cracker crust that doubles as the crumble topping together.
Chocolate ~ the recipe is written with milk chocolate, like the classic Hershey bars used in campfire s'mores. If dark chocolate is more your thing, feel free to substitute that. If you only have chocolate chips, I have notes in the recipe card for how to substitute them.
Marshmallows ~ mini marshmallows are needed to add the gooey marshmallow filling. Marshmallow fluff can be substituted, see the notes in the recipe card below.

🥣 how to make this s'mores dessert

Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper, lightly butter the edges. Set aside.

ground graham crackers in a food processor

Add the graham crackers to the bowl of a food processor and pulse until only smaller pieces are left.

cubed butter, sugar, vanilla and flour in a bowl of a food processor

Then add the kosher salt, all-purpose flour, brown sugar, cold and cubed butter and vanilla and blend until well combined and starting to clump together.

Finally add the egg and blend until a soft dough forms.

smores cookie bars dough in the bowl of a food processor

The dough will ball together once ready.

cookie dough layer pressed in the bottom of a parchment lined baking pan

Hold aside approximately 1 cup of the graham cracker base (about 160g) and press the remaining dough into the prepared pan in an even layer. Bake for 12 minutes.

chopped milk chocolate over graham cracker layer in a baking tin

Remove pan from oven and spread the chopped milk chocolate bar over the crust, save aside about 1 ounce/28g for garnish. Use caution as the pan is hot.

layer of mini marshmallows added to dessert bars in a baking pan

Spread the mini marshmallows over the chopped chocolate.

graham crumble added over mini marshmallows in a baking tin

Then crumble the remaining graham cracker mixture over the marshmallows.

baked smores bars when they come out of the oven

Return the pan to oven and bake an additional 12-18 minutes, until the edges are lightly browned.

Remove the s'mores cookie bars from the oven and sprinkle with chopped chocolate you set aside {it will melt from the heat of the bars}.

Allow to cool before cutting.

smores dessert bars stacked on one another with mini marshmallows

💬 frequently asked questions

what if they don't sell graham crackers where I live?

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of granulated sugar for the crust; the butter should stay the same amount.

I suspect biscoff or speculoos cookies would also work well here, but they will slightly change the flavor profile.

can I substitute marshmallow fluff or meringue?

Yes, if using marshmallow fluff you will need about 2 cups.

I also tested this s'mores dessert with a meringue layer. For that version I used the entire amount of graham cracker layer on the bottom of the pan and baked for about 22 minutes. Once it was cool, I added a layer of chocolate ganache and topped it with a homemade meringue. Mr. two sugar bugs loved this version on Father's Day!

For the meringue I used 2 large egg whites, ½ cup granulated sugar, ¼ teaspoon kosher salt and a ½ teaspoon of vanilla extract. Use the same method as you do for my meringue cookies, but just layer the meringue on top of the ganache.

upclose look at melty marshmallows and melty chocolate on dessert bars

👩🏻‍🍳 expert tips for dessert bars

Line the 8x8 baking pan with parchment paper and lightly butter or spray the sides with baking release spray. The marshmallow layer makes them sticky and you will thank me for this tip when removing them from the pan.
Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. Using a scale also helps to make sure you have the correct quantities of ingredients.
If you need to speed up the cooling process, once the s'mores cookie bars have cooled enough that you can pick up the pan with your bare hands, place the dessert bars in the refrigerator to cool completely.
Allow the bars to cool before cutting to firm up the melty chocolate and gooey marshmallows.

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 serve

My testers enjoyed the s'mores cookie bars best at room temperature.

The dessert bars are also fantastic with a scoop of vanilla ice cream on top.

🫙 how to store

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

The s'mores cookie bars also freeze well for up to 3 months.

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

more dessert bars to enjoy

📖 recipe

Yield: 16 cookie bars

Easy S'mores Cookie Bars

I highly recommend using weight {metric} measurements when available for the best results.

Prep Time 10 minutes

Bake Time 30 minutes

Total Time 40 minutes

Ingredients

Graham crackers (1 sleeve/9 full crackers/140g)
½ teaspoon kosher salt
¾ cup all-purpose flour (94g)
½ cup brown sugar, packed (100g)
½ cup unsalted butter, cold and cubed (113g)
1 teaspoon pure vanilla extract
1 large egg
8 ounces milk chocolate bars, chopped (226g)
2 cups mini marshmallows* (96g)

Instructions

Preheat the oven to 350°F and prepare an 8x8 baking pan with parchment paper, lightly butter the edges. Set aside.
Add the graham crackers (1 sleeve/9 full crackers/140g) to the bowl of a food processor and pulse until only smaller pieces are left.
Then add the kosher salt (½ teaspoon), all-purpose flour (¾ cup/94g), brown sugar (½ cup/100g), cold and cubed butter (½ cup/113g) and vanilla (1 teaspoon) and blend until well combined and starting to clump together.
Finally add the egg (1 large) and blend until a soft dough forms.
Hold aside approximately 1 cup of the graham cracker base (about 160g) and press the remaining dough into the prepared pan in an even layer. Bake for 12 minutes.
Remove pan from oven and spread the chopped milk chocolate bar (8 ounces/226g) over the crust, save aside about 1 ounce/28g for garnish. Use caution as the pan is hot. Spread the mini marshmallows (2 cups/96g) over the chopped chocolate. Then crumble the remaining graham cracker mixture over the marshmallows. Return the pan to oven and bake an additional 12-18 minutes, until the edges are lightly browned. Remove from the oven and sprinkle with chopped chocolate you set aside (it will melt from the heat of the bars). Allow to cool before cutting.

Notes

I use dark brown sugar, but light brown sugar can be substituted. The amount remains the same.

The milk chocolate bars can be substituted with milk chocolate chips, which is approximately 1 ¼ cups/8 ounces/226g. You could also use semi-sweet or dark chocolate in the same amounts. Chocolate chips will not melt the same way as chocolate bars.

*If desired, you can add up to one more cup of mini marshmallows for a total of 3 cups. You can also substitute marshmallow fluff, you will need about 2 cups

Store any leftovers in an airtight container at room temperature for to 2-3 days or in the refrigerator for up to 5 days. The s'mores cookie bars also freeze well for up to 3 months.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 67mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 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.

Quick and Easy Oreo Donuts

Homemade cookies and cream donuts, aka Oreo donuts are cake-like and delicious with a cup of coffee. These baked donuts are made without yeast and are full of cookies and cream flavor.

oreo donuts on a cooling rack with extra cookies

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

Homemade donuts are a favorite at my house! My family adores the cookies and cream flavor that Oreo cookies have, so combining the two was bound to happen.

As a busy mama, I love that start to finish is 30 minutes with this donut recipe. I am always trying to find ways to add nutrition to donuts, so I use whole wheat flour and Greek yogurt, like I do in my lemon donuts, sprinkle donuts, blueberry donuts to bring a wee bit more protein.

Making donuts at home is much cheaper than a trip to Krispy Kreme or Dunkin Donuts! So grab your coffee or iced coffee and let's make donuts using Oreos.

💗 why you will love these baked donuts

Quick and easy to make!
The cookies and cream donuts are baked, not fried.
Moist, soft and fluffy cake-like texture.
Stuffed with Oreo cookie pieces and garnished with more crushed cookies over the simple glaze.

stack of donuts with extra glaze in a bowl and milk glasses

🍰🍩 what is a cake donut?

Cake donuts use baking powder or soda instead of yeast. This results in a denser donut texture, which is similar to cake. These Oreo donuts have a moist and fluffy texture.

🍩 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.

White whole wheat flour ~ tends to have more protein than refined white flour. You can substitute all-purpose flour, if needed. If you aren't used to baking with whole wheat flour, I would suggest using half all-purpose flour. See the recipe card for amounts. I haven't tested it, but suspect a 1 to 1 all-purpose gluten free flour should work too.
Baking powder ~ gives the homemade donuts a little lift.
Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
Granulated sugar ~ to add a little sweetness.
Egg ~ one large at room temperature.
Vanilla ~ adds extra flavor to both the Oreo donuts and the vanilla glaze.
Greek yogurt ~ adds moisture and a little protein. Ideally it should be at room temperature. You can substitute with sour cream if you don't have Greek yogurt.
Milk ~use your favorite milk. I usually use almond milk or 1%. It's also ideal to have at room temperature.
Coconut oil ~ adds moisture. Melt the oil and allow it to cool slightly. Butter can be substituted for the oil, also melt and let cool slightly.
Chocolate sandwich cookies ~ Oreo cookies are the classic here, but I usually use Trader Joe's Jo-Jo's or Back to Nature chocolate sandwich cookies. This is what brings the cookies and cream flavor.
Confectioners' sugar ~ also known as powdered sugar or icing sugar, used for the donut glaze.
Butter ~ just a tablespoon that you melt for the glaze, I use unsalted butter.
Cocoa powder {optional} ~ unsweetened cocoa powder can be added to the donut glaze if you prefer a chocolate donut topping. See the recipe card notes below.

oreo donut with vanilla glaze and oreo cookie pieces

🥣 how to make cookies and cream donuts

Preheat oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.

In a medium size bowl, whisk together the white whole wheat flour, baking powder and kosher salt.

sugar, greek yogurt, egg, and vanilla in a mixing bowl

In another bowl, whisk the egg, granulated sugar, vanilla and Greek yogurt until combined.

coconut oil added to wet ingredients in a mixing bowl

Then add the milk and whisk until combined. Finally add the coconut oil and whisk until fully combined.

dry ingredients added to wet ingredients in a bowl with a spatula

Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick.

oreo cookie pieces added to donut batter in a mixing bowl

Lightly fold in the chopped/crushed Oreo cookies.

Spoon the batter into each donut well, filling about ¾ of the way full. Then bake.

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

how to make the donut glaze

While the cookies and cream donuts cool, make the quick and easy donut glaze. I'm always looking for less dishes to wash, so I just mix the glaze in the saucepan I melt the butter in.

confectioners' sugar, vanilla and melted butter in a small saucepan

In a bowl or saucepan combine the melted butter with the confectioners' sugar and vanilla.

glaze ingredients mixed together in a sauce pan, looking clumpy, before milk is added

The glaze is very dry and clumpy before the milk is added.

Then add the milk or half and half until you reach a thick glaze consistency.

💬 frequently asked questions

how do you fill a donut pan?

There are two schools of thought here and there is no "right" answer. Many people recommend putting the donut batter into a piping bag or zip-top bag with a corner snipped off; then you pipe the batter into each donut well.

I simply spoon my donut batter into each well. It's quick and easy to do.

can I make ahead?

Yes, you can bake the donuts a day or two before you need them. Store in an airtight container at room temperature. I would wait to glaze them until you are ready to serve as the glaze does get a little sticky when stored.

can I make mini donuts or donut holes?

Yes! Use a mini donut pan or mini muffin pan for the donut holes. The smaller versions of Oreo donuts will likely bake more quickly, so reduce the bake time by a few minutes.

oreo donuts glazed with vanilla and chocolate

👩🏻‍🍳 expert tips for the best homemade donuts

Chop or break the chocolate sandwich cookies into small bite size pieces.
Prepare the pan well. I typically use butter to grease each donut well, but a baking spray with flour, like Baker's Joy, also works.
If you aren't used to baking with whole wheat flour; use half all-purpose flour and half whole wheat {see the recipe card notes}.
Be careful not to over mix the batter.
Don't overfill the donut pan, ¾ of the way is the ideal amount.
Many people recommend filling a piping bag with the donut batter to pipe them into the donut pan. I actually find this method to be messier and wastes more of the batter, but use it if it works for you. I simply use a spoon.
If you only have one donut pan, allow it to cool before baking the second batch. I usually give mine a quick rinse in cool water and it's ready to go again. You can use a mini muffin pan to make donut holes with the remaining batter.
Allow the cookies and cream donuts to cool enough for you to handle before adding the donut glaze, otherwise it will just soak into the baked donuts.
Place a baking sheet pan, parchment paper or aluminum foil under a wire cooling rack before putting the vanilla glaze on the donuts. This will collect any glaze drippings and Oreo cookie crumbs and make cleanup faster.

🫙 how to store

Baked cookies and cream donuts are best eaten when freshly baked. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week. I do find the icing gets a little sticky when stored.

Donuts can be frozen for up to 2 months; I've frozen them both glazed and without glaze. Thaw overnight in the refrigerator, then allow to come to room temperature.

If you know you are going to freeze the Oreo donuts, I would add the donut icing after they have defrosted and come to room temperature.

donut leaning on a stack of donuts with milk glasses in the background

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

more oreo desserts

📖 recipe

Yield: 10 donuts {or 6 large donuts and 6 - 10 donut holes}

Quick and Easy Oreo Donuts

Homemade cookies and cream donuts, aka Oreo donuts are cake-like and delicious with a cup of coffee. These baked donuts are made without yeast and are full of cookies and cream flavor.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes

Bake Time 10 minutes

Total Time 20 minutes

Ingredients

cookies and cream donuts

1 cup white whole wheat flour* (120g)
1 teaspoon baking powder
½ teaspoon kosher salt
⅓ cup granulated sugar (67g)
1 large egg, room temperature
2 teaspoons pure vanilla extract
⅓ cup Greek yogurt, room temperature (80g)
⅓ cup milk, room temperature (80mL)
2 tablespoons coconut oil, melted and slightly cooled (30mL)
5 Oreo cookies, chopped into bite size pieces (67g)

donut glaze

1 tablespoon butter, melted (14g)
1 cup confectioners' sugar (120g)
1 teaspoon pure vanilla extract
2 - 3 tablespoons milk or half and half (30-45mL)
additional Oreo cookies for decorating

Instructions

Preheat oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.
In a medium size bowl, whisk together the white whole wheat flour (1 cup/120g), baking powder (1 teaspoon) and kosher salt (½ teaspoon).
In another bowl, whisk the egg (1 large), granulated sugar (⅓ cup/67g), vanilla (2 teaspoons) and Greek yogurt (¼ cup/65g) until combined. Then add the milk (⅓ cup/80mL) and whisk until combined. Finally add the coconut oil (2 tablespoons/30mL) and whisk until fully combined.
Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick. Lightly fold in the chopped Oreo cookies (5 cookies/67g). Spoon the batter into each donut well, filling about ¾ of the way full.
Bake for 8-10 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack. If making four more donuts, allow the pan to cool and then bake the remaining batter. If you'd like to make "donut holes" with the remaining batter; grease or spray a mini muffin pan with non-stick spray and use it for the remaining batter. I typically get about 6 donut holes and bake them along side the donuts, they may finish baking a minute or two sooner.
Allow the donuts to cool until you can pick them up before adding the glaze. They don't have to be completely cool.
For the donut glaze**: in a bowl or saucepan combine the melted butter (1 tablespoon/14g) with the confectioners' sugar (1 cup/120g) and vanilla (1 teaspoon). Then add the milk or half and half (2 - 3 tablespoons/30-45mL) until you reach a thick glaze consistency. Start with 2 tablespoons milk and add more in ½ teaspoon increments until you reach your desired consistency.
Dunk the top of each donut into the glaze and top with additional cookie pieces. If you like less icing, drizzle the glaze over the donuts instead of dunking.

Notes

If you don't have a donut pan, they can be baked in a standard muffin pan. Bake at the same temperature for about 12-14 minutes or until lightly browned at the edges.

The donuts come together and have the best texture with room temperature eggs, milk and Greek yogurt, but the recipe still works without following this step.

Baked cookies and cream donuts are best eaten when freshly baked. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week. Donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator before warming to your liking. I do find that the donut glaze gets a little sticky when stored.

You can use all-purpose flour, one cup = 125g.

* You can also use half whole wheat flour (½ cup/60g) and half all-purpose flour (½ cup/63g).

Greek yogurt can be substituted with sour cream.

Coconut oil can be substituted with melted unsalted butter, 2 tablespoons = 28g.

**For chocolate glaze, add 2 - 3 tablespoons unsweetened cocoa powder (15-18g). Or if you want to do half vanilla and half chocolate, dip the vanilla first and then add 1 tablespoon/5-6g cocoa powder to the glaze and stir until smooth. You may need to add a splash of milk.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 170mgCarbohydrates: 33gFiber: 2gSugar: 22gProtein: 4g

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.

Soft Strawberry Sugar Cookies

Strawberry sugar cookies are soft and chewy and full of real strawberry flavor. You will love that this homemade cookie dough is made with melted butter and mixes up in one bowl without a mixer.

pile of strawberry sugar cookies with fresh strawberries

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

I've been on a strawberry kick lately. From strawberry snack cake to strawberry filled cupcakes to strawberry white chocolate cookies, I can't seem to get enough strawberry flavor!

As a lifetime baker and busy mama, I've got decades of sugar cookie making behind me and close to two dozen sugar cookie recipes on two sugar bugs. AND I love an easy sugar cookie recipe; especially one that yields soft cookies, mixes in one bowl and doesn't need to chill. That's a triple win in my book!

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!

how do you jazz up sugar cookies?

In my opinion, playing with flavors is the best way to jazz up sugar cookies. In this recipe we add strawberries, but freeze dried strawberries like in my strawberry crumb cake. I also have strawberry lemonade sugar cookies, tiramisu sugar cookies and chocolate chip sugar cookies if you are looking for other flavors.

If you are looking for a decorated cut-out flavored sugar cookie, try my marbled sugar cookies.

strawberry sugar cookies on a plate with a few broken open to show the soft centers

🛒 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.

Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
Sugars ~ granulated {or white} sugar brings that classic sugar cookie flavor.
Egg ~ two large egg yolks bring the dough together and add structure. You can use the egg whites to make meringue cookies.
Vanilla ~ I prefer a pure vanilla extract for the best flavor.
Baking powder ~ helps to create thick and chewy strawberry sugar cookies.
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.
Strawberries ~ this recipe uses freeze dried strawberries. Fresh strawberries can be substituted, see the recipe card notes for instructions. Do not use frozen strawberries as they will add too much moisture to the cookie dough.

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

Then chop the freeze dried strawberries into small bite size pieces, set aside.

white sugar added to melted butter in a mixing bowl

In a medium bowl, add the granulated sugar, the melted butter and kosher salt and stir until well combined.

egg yolk and vanilla added to melted butter and sugar in a bowl

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

baking powder added to melted butter and sugar mixture

Next add the baking powder and mix to combine.

flour mixed until just a few streaks remain in a mixing bowl

Finally stir in the flour until a few streaks of flour remain.

strawberry sugar cookie dough in a mixing bowl with a spatula

Then mix in the chopped freeze dried strawberries until just combined.

cookie dough ball in a bowl of strawberry sugar

In a small bowl mix granulated sugar and crushed freeze dried strawberries. Then take about two tablespoons of dough {I use a size 30 scoop} and roll it in the sugar, then roll between your hands and roll a second time in the strawberry sugar.

baked cookies on a parchment lined baking sheet

Place the cookie dough balls on the prepared baking pans. Then lightly flatten each cookie with a flat bottomed cup. Bake for 9-12 minutes, until the edges are set and the centers still look soft.

pile of cookies on parchment paper with fresh strawberries and a glass of milk

💬 frequently asked questions

how many days will sugar cookies stay fresh?

Strawberry sugar cookies will stay fresh in an airtight container at room temperature for 3-4 days.

My favorite way to store homemade cookies is in the freezer! Once the cookies are cool, store them in an airtight container in the freezer for up to three months. These chewy sugar cookies will defrost on the counter in about 15 minutes.

Yes! I tested this recipe with fresh strawberries in the cookies. My testers preferred the texture and overall flavor of freeze dried strawberries, but both versions are yummy.

To make the recipe using fresh strawberries, prepare the strawberries like you do for strawberry blondies {which taste like strawberry sugar cookie bars} and know the cookies may take a few more minutes to bake.

can I use frozen strawberries?

No, frozen strawberries will add too much moisture to the cookie dough and make the cookies soggy.

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.

plate of cookies with milk in the background

👩🏻‍🍳 tips for the best soft and chewy sugar 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.
Use real butter, not margarine for the best tasting cookies; sugar cookie recipes are a good time to splurge on a premium butter.
Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
Bake on lighter colored baking pans as the strawberry sugar cookies will bake more gently, which equals a softer cookie {these USA Pans are my favorite}.
Roll the cookies in the strawberry sugar, then use your hands to roll into round ball. I like to then roll the cookies a second time in the strawberry sugar before setting on the baking pan.
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 strawberry sugar cookies recipe never took longer than 11 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.
"Scoot" the cookies when they come out of the oven with a large round cookie cutter or glass if you want perfectly round cookies.

🫙 how to store

Strawberry sugar cookies can be stored at room temperature in an airtight container for 3-4 days or in the freezer for up to 3 months.

strawberry sugar cookies with milk and fresh strawberries

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

more recipes using strawberries

📖 recipe

Yield: 20 cookies

Soft Strawberry Sugar Cookies

Strawberry sugar cookies are soft and chewy and full of real strawberry flavor. You will love that this homemade cookie dough is made with melted butter and mixes up in one bowl without a mixer.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 12 minutes

Total Time 27 minutes

Ingredients

freeze dried strawberries*, chopped (approx. 1 cup/24g)
1 ½ cups granulated sugar (300g)
1 cup unsalted butter, melted (226g)
½ teaspoon kosher salt
2 large egg yolks
2 teaspoons pure vanilla extract
½ teaspoon baking powder
2 ⅓ cups all-purpose flour (292g)
¼ cup granulated sugar, for rolling (50g)
8g freeze dried strawberries, crushed, for rolling

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper or a silicone baking mat.
Chop the freeze dried strawberries (approx. 1 cup/24g) into small bite size pieces, set aside.
In a medium bowl, add the granulated sugar (1 ½ cups/300g), the melted butter (1 cup/226g) and kosher salt and stir until well combined. Now stir in the egg yolks (2 large), vanilla (2 teaspoons), making sure everything is very well combined.
Next add the baking powder (½ teaspoon) and mix to combine. Finally stir in the flour (2 ⅓ cups/292g) until a few streaks of flour remain and then mix in the chopped freeze dried strawberries until just combined.
In a small bowl mix the ¼ cup granulated sugar (50g) and crushed freeze dried strawberries (8g). You can use a food processor or just crush the berries with the back of a spoon pressed against the bowl.
Take roughly 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar strawberry mixture, roll in your hands again and roll a second time in the sugar mixture. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup. (The dough can be quite soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with).
Bake for 9-12 minutes, the edges will be set and the centers may still look a little soft.
Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.

Notes

*Fresh strawberries can be substituted. You will need 80g/approximately ½ cup (measured after the stems are cut off) or 4 medium-large strawberries. Wash the strawberries, then chop them into small pieces and place on two layers of paper towels. Cover with another layer of paper towels and blot as much moisture out of the berries as you can. The cookies may take an extra minute or two to bake.

Strawberry sugar cookies can be stored at room temperature in an airtight container for 3-4 days or in the freezer for up to 3 months.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 215Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 53mgCarbohydrates: 29gFiber: 0gSugar: 18gProtein: 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.

No Churn Sugar Cookie Ice Cream

This sugar cookie ice cream recipe is made with sugar cookie pieces and frosting in a creamy vanilla ice cream made without an ice cream maker. Cream cheese is added to the no churn ice cream to balance the sweetness. Perfect for ice cream cones, birthdays and holidays!

sugar cookie ice cream in a serving dish with a spoon

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

Summer, birthday parties, Christmas, Friday nights, you name it, they call for ice cream! And with decades of homemade ice cream making under my belt, I am here to make it easy for you to be a pro too.

Cinnamon ice cream is a staple on my Thanksgiving dessert menu, but we also love white chocolate ice cream, brownie batter ice cream,and lemon white chocolate cookie ice cream. And I think you know how much I adore sugar cookies, so now it's time to add that flavor to our homemade ice cream recipes.

As a busy mama and dessert maker, I appreciate a quick and easy no churn ice cream and I know you will love it too.

Packed with sugar cookie pieces and buttercream for a frosted sugar cookie flavor.
No churn method ~ meaning quick and easy to prepare and no special equipment or machines needed.
Customize-able ~ use colored buttercream to match your party theme or maybe adding sprinkles is more your style.
Sweet and creamy ~ no-churn ice cream has the best soft texture; much like soft serve ice cream.

scoops of sugar cookie ice cream in a metal baking tin

💭 what does no churn ice cream mean?

No churn ice cream is made without an ice cream maker. Sweetened condensed milk and heavy whipping cream get mixed together to create a simple ice cream that is soft and creamy.

It is made without eggs, so no cooking of a custard and worrying about scrambling the eggs. It also means not having to remember to freeze the ice cream maker insert!

🍦 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.

Heavy cream ~ sold as both heavy cream and heavy whipping cream. You want a minimum of 36% fat for the best results.
Sweetened condensed milk ~ I haven't tested this with anything but the full fat version.
Cream cheese ~ use full fat block cream cheese. This helps to keep the sugar cookie ice cream from being too sweet, but there isn't enough to make it taste like cheese cake.
Vanilla extract ~ I prefer a pure vanilla extract for the best flavor.
Sugar cookie pieces ~ I include instructions for baking your own, but you can also substitute crumbled sugar cookies. If you prefer sugar cookie dough to baked cookies, make edible sugar cookie dough pieces.
Buttercream frosting ~ I used ⅙ of my favorite American buttercream recipe and colored it pink. But use any leftover frosting you might have or feel free to leave it out. One of my test batches had red buttercream, which would be perfect for Christmas ice cream!

three ice cream cones in a mason jar with bowls of sprinkles and extra ice cream cones

🧰 equipment needed

Hand mixer: for the sugar cookie pieces and to whip the ice cream base together.

Sheet pan: for baking the sugar cookie pieces.

Spatula: for folding the whipped cream, cookies and icing into the no churn ice cream.

Freezer safe container: for freezing the sugar cookie ice cream. I often use a metal loaf pan or cake pan, but I have a 2 quart airtight container that I also use.

🥣 how to make ice cream without an ice cream maker

whipped cream in a mixing bowl with hand mixer beaters

Using a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form, about 4-5 minutes. Set aside.

Next, in a medium bowl, whip the cream cheese on medium speed until smooth. No need to wash the beaters in between!

sweetened condensed milk and cream cheese blended together in a bowl with a hand mixer

Then add the sweetened condensed milk and vanilla extract.

whipped cream added to sweetened condensed milk mixture with a spatula

Next, with a spatula, fold in the sweetened condensed milk mixture in two additions. Be gentle as you don’t want to completely deflate the whipped cream.

sugar cookie pieces and buttercream added to no churn ice cream

Then gently fold in the sugar cookie pieces {save a small bit to sprinkle over the top of the finished ice cream} and small spoon size pieces of buttercream into the ice cream.

ice cream in a baking tin with spoons and sprinkles

Spoon the ice cream into a loaf pan or freezer safe bowl and sprinkle with remaining cookie crumbles. Then cover and freeze until firm, about 4-6 hours.

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 is the difference between no churn ice cream and regular ice cream?

No churn ice cream is made without an ice cream maker and without eggs. Regular ice cream typically uses granulated sugar instead of sweetened condensed milk and is churned in a machine.

why add cream cheese to ice cream?

No churn ice cream can be quite sweet. In this sugar cookie version both sugar cookie pieces and buttercream frosting are used, adding to the sweetness. Cream cheese helps to balance the flavors and cut down on the sweet flavors.

👩🏻‍🍳 expert tips for making homemade ice cream

Don't try to substitute lower fat options. Full fat cream cheese and heavy whipping cream {a minimum of 36% fat} are needed for the best results.
Let the cream cheese come to room temperature so it combines smoothly with the sweetened condensed milk.
Use sweetened condensed milk, not evaporated milk. They are very different ingredients!
Chill the bowl and beaters before whipping the cream, which helps the cream stay cold and whip to be light and fluffy.
If using a metal pan to store your ice cream, pop it in the freezer when you start the recipe. That way it's nice and cold when the finished ice cream goes into it.
If possible, chill the sugar cookie ice cream overnight.

💡 serving ideas

Make a double scoop in a sugar cone or cake ice cream cone.

Serve a scoop on top of sugar cookie cake.

Add sprinkles for an extra layer of fun! If you love sprinkles, you can also try my funfetti ice cream recipe.

🫙 how to store

Keep the sugar cookie ice cream covered tightly in the freezer for 2-3 weeks. I use an airtight container and lay a piece of plastic wrap directly on the surface of the ice cream and then snap the lid on.

I also have my eye on this insulated ice cream container or these smaller tubs.

bowls of ice cream with spoons and extra bowls of sprinkles

Remember to snap a picture and tag me on Instagram if you make this No Churn Sugar Cookie Ice Cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

📖 recipe

Yield: 8-10 servings

No Churn Sugar Cookie Ice Cream

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 15 minutes

Chill Time 6 hours

Total Time 6 hours 30 minutes

Ingredients

Sugar cookie pieces*

⅔ cup all-purpose flour (83g)
¼ cup granulated sugar (50g)
¼ teaspoon baking powder
¼ cup unsalted butter, room temperature (56g)
1 teaspoon pure vanilla extract
pinch of salt

Ice Cream

2 cups heavy whipping cream (1 pint/480mL)
3 ounces full-fat cream cheese, room temperature (85g)
14 ounce can of sweetened condensed milk (397g)
2 teaspoons pure vanilla extract
½ cup vanilla buttercream frosting

Instructions

Sugar Cookie Pieces - Pre-heat oven to 350°F. Mix all the cookie ingredients together with a hand-mixer until small clumps form. Then use your clean hands to gather the dough into larger clumps and place on a parchment lined baking sheet, slightly breaking up the clumps. Bake for 10 minutes, then toss the crumbles and break up any large pieces and bake another 3-5 minutes more, until lightly browned. Allow to cool completely before adding to the ice cream.
No Churn Ice Cream - Using a hand-held mixer (or a stand mixer with the whisk attachment), beat the heavy cream (2 cups/1 pint/480mL) on medium-high until stiff peaks form, about 4-5 minutes. Set aside.
Next, in a medium bowl, whip the cream cheese (3 ounces/85g) on medium speed until smooth. No need to wash the beaters in between! Then add the sweetened condensed milk (14 ounces/397g) and vanilla extract (2 teaspoons) to the cream cheese, beating until smooth.
Next, with a spatula, fold in the sweetened condensed milk mixture in two additions. Be gentle as you don’t want to completely deflate the whipped cream. Then gently fold in the sugar cookie pieces (save a small bit to sprinkle over the top of the finished ice cream) and small spoon size pieces of buttercream into the ice cream. Spoon the ice cream into a loaf pan or freezer safe bowl and sprinkle with remaining cookie crumbles. Then cover and freeze until firm, about 4-6 hours.

Notes

*You can substitute the sugar cookie pieces with broken up pieces of sugar cookies. You'll need about six cookies.

The cream cheese can be left out, but know it does help balance the sweetness of the ice cream.

Use whipping cream or heavy cream with a minimum of 36% fat for the best results.

The buttercream frosting can also be left out, if desired. I used ⅙ of my Favorite American Buttercream recipe.

Sprinkles can be added. Add them with the sugar cookie pieces.

Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 502Total Fat: 30gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 95mgSodium: 135mgCarbohydrates: 46gFiber: 0gSugar: 39gProtein: 7g

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.

Gooey Small Batch Brownies

The best gooey small batch brownies! This simple brownie recipe mixes up in one saucepan and bakes in a loaf pan. Giving you the most chocolatey, luscious brownies you could ask for!

stack of brownies on a parchment lined cooling rack with milk

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

I have a house full of brownie lovers. In fact, the last three Monday nights I have gotten a request at dinner, "can you make those brownies again"?

Brownie cookies are Mr. two sugar bugs' favorite! Big E loves brownie pie and little e and I are huge fans of ice cream with edible brownie batter. And the whole family enjoys nostalgic cosmic brownie cookies.

As a busy mama and busy baker, I have been baking brownies for a few decades now. I love that this simple recipe takes about 5 minutes of prep time and mixes up in one saucepan. #lessdishesforthewin. You are rewarded with a small batch of brownies that are perfectly moist and gooey.

Small batch recipes are great because they use less ingredients and make enough for two people {or four, if you feel like really sharing!} You are going to love that you can have fresh from scratch brownies in about 30 minutes. Perfect for a weeknight dessert!

💗 why you will love these chewy brownies

Quick and easy!
Mixes in one saucepan!
Full of chocolate, made with cocoa powder and with melted chocolate.
Great when you need a simple brownie recipe without a lot of leftovers.

can you bake brownies in a loaf pan?

Absolutely! This brownie recipe bakes in a 9x5 loaf pan, which tends to be a common size pan in home kitchens. If you have an 8.5x4.5 loaf pan, the brownies will be a little thicker and may take a few extra minutes to bake.

🍫 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.

Chocolate ~ Go with a semisweet or bittersweet variety {something in the 60-72% cacao range}. Scharffen Berger and Callebaut are my typical go-to chocolates for baking. Ghirardelli, Trader Joe's pound plus bars and Baker's are also good options.
Unsalted butter ~ the butter gets melted and helps the brownies to have the rich and fudgy texture. If you only have salted butter, leave out the kosher salt.
Granulated sugar ~ brings sweetness and structure to the small batch brownies.
Kosher salt ~ balances all the flavors. Use half the amount if using table salt.
Egg ~ you need 1 large egg , which adds structure to the brownies.
Vanilla ~ adds flavor and balance, I prefer pure vanilla extract.
All-purpose flour ~ provides structure, use your favorite brand. If you need gluten free brownies, try my brownies made with almond flour.
Unsweetened cocoa powder ~ I use Scharffen Berger most of the time,but Hershey's also works well.
Chocolate chips {optional} ~ chocolate chips or a chopped chocolate bar can be added for double chocolate brownies.

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

🥣 how to make this one bowl recipe

Preheat the oven to 325°F and line an 9x5 loaf pan with parchment paper. Set aside.

melted butter and dark chocolate in a saucepan

In a medium saucepan, melt the unsalted butter over low heat. When the butter is mostly melted, add the semisweet or bittersweet chocolate and stir until both the butter and dark chocolate are fully melted and incorporated.

granulated sugar added to melted butter and chocolate in a saucepan

Add the granulated sugar and kosher salt and stir or whisk until fully incorporated.

Then add the egg and vanilla and stir or whisk until combined. {the more vigorously you stir/whisk in the egg, the better the crinkly top you'll get on the baked brownies}.

brownie batter in a saucepan after the egg has been mixed in

The brownie batter will be glossy after the egg has been stirred in.

flour and cocoa powder added to wet ingredients in a saucepan

Add the flour and unsweetened cocoa powder and stir until just fully mixed.

If using the chocolate chips, add them in when just a few streaks of flour remain.

brownie batter in a parchment lined loaf pan

Pour the small batch brownie batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out with some moist crumbs.

baked brownies in a parchment lined loaf pan

Try not to over bake the brownies, especially if you prefer them on the fudgy side. Allow to cool in the pan.

Cut into desired size and enjoy! I did triangles for these photos, but often do squares or rectangles.

💬 frequently asked questions

why aren't my brownies fudgy?

You most likely over baked your homemade brownies. Or you may have added too much flour. I know I'm a broken record, but I highly recommend using a scale to measure your ingredients.

can I make a larger batch?

Of course! Just double the recipe and bake in an 8x8 baking pan.

how do you tell if your brownies are done?

I use the toothpick test to tell when brownies are done baking ~

The brownies are not done if the toothpick still has thick batter on it.
When the toothpick comes out clean, it means the brownies are over baked.
If the toothpick comes out with some moist crumbs, they are done!

sliced small batch brownies with flaky sea salt

👩🏻‍🍳 expert tips for the best brownies

Don't over bake the brownies! No one likes a dry brownie. It's better to err on the side of less done than over done. The small batch brownies will firm up and continue to cook as they cool.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.

If you fear you have over baked your brownies, pop the pan in the refrigerator right away; this will help to stop the baking process more quickly as brownies do continue to bake in the pan as they cool.

For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. Using a scale also helps to make sure you have the correct quantities of ingredients.

The more vigorously you stir or whisk in the egg, the better the crinkly top you'll get on the baked brownies.

If you need to speed up the cooling process, once the small batch brownies have cooled enough that you can pick up the pan with your bare hands, place the brownies in the refrigerator to cool completely. I find doing this makes them have an even more fudgy consistency.

brownie slice on a plate with a glass of milk

💡 variations

With frosting ~ go with a classic vanilla buttercream, a chocolate buttercream or cream cheese frosting. I would half any of these frosting recipes.

With flaky sea salt ~ if you love salt with chocolate, sprinkle the warm brownies with sea salt when they come out of the oven. I love this Murray River Salt.

With icing ~ use the cream cheese icing from my red velvet brownies.

With nuts ~ walnuts or pecans are popular, but use your favorite. Add up to ¼ cup.

🫙 how to store

Store small batch brownies in an airtight container at room temperature for a couple days or in the refrigerator for up to one week. I think the refrigerator helps them stay moist and fudgy in texture.

They also freeze well for up to three months.

brownies sliced in triangle shapes on a cooling rack with flowers

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

more small batch recipes

Small Batch Cinnamon Rolls
Peanut Butter Cookies {small batch}
Small Batch Banana Muffins
Chocolate Swiss Meringue Buttercream

📖 recipe

Yield: 6-8 brownies

Gooey Small Batch Brownies

The best gooey small batch brownies! This simple brownie recipe mixes up in one saucepan and bakes in a loaf pan. Giving you the most chocolatey, luscious brownies you could ask for!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes

Bake Time 25 minutes

Total Time 35 minutes

Ingredients

¼ cup unsalted butter (57g)
2 ounces semisweet or bittersweet chocolate, chopped if needed (58g)
½ cup granulated sugar (100g)
¼ teaspoon kosher salt
1 large egg
1 teaspoon pure vanilla extract
¼ cup + 2 tablespoons all-purpose flour (47g)
2 tablespoons unsweetened cocoa powder (10-12g)
1 ounce chocolate chips, optional (29g or approximately ¼ cup)

Instructions

Preheat the oven to 325°F and line an 9x5 loaf pan with parchment paper. Set aside.
In a medium saucepan, melt the unsalted butter (¼ cup/57g) over low heat. When the butter is mostly melted, add the semisweet or bittersweet chocolate (2 ounces/58g) and stir until both the butter and dark chocolate are fully melted and incorporated. Stir continuously as to not burn the chocolate and remove from the heat as soon as melted.
Add the granulated sugar (½ cup/100g) and kosher salt (¼ teaspoon) and stir or whisk until fully incorporated, then add the egg (1 large) and vanilla (1 teaspoon) and stir or whisk until combined. (the more vigorously you stir/whisk in the egg, the better the crinkly top you'll get on the baked brownies). Add the flour (¼ cup + 2 tablespoons/47g) and unsweetened cocoa powder (2 tablespoons/10-12g) and stir until just fully mixed. If using the chocolate chips (1 ounce/29g/~ ¼ cup) add them in when just a few streaks of flour remain.
Pour the small batch brownie batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out with some moist crumbs. Try not to over bake the brownies, especially if you prefer them on the fudgy side.
Allow to cool in the pan. You can speed this process up by placing them in the refrigerator once you can pick up the pan with bare hands.
Cut into desired size and enjoy!

Notes

If your chocolate is in thin bars, you can just break the bars into pieces when adding to the melted butter (less dishes for the win)!

Unsweetened cocoa powder can vary in weight, depending on the brand you use. Most are 5 or 6g per tablespoon. Check your container for the correct weight.

Small batch brownies can be stored in an airtight container at room temperature for a couple days or in the refrigerator for up to one week.

They also freeze well for up to three months.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 184Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 51mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 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.

Soft Chocolate Chip Sugar Cookies

These easy chocolate chip sugar cookies are soft and chewy and loaded with mini chocolate chips. Made without brown sugar, they can be cut-out cookies or slice and bake. The best cookie recipe that is also perfect for decorating.

Lisa commented, "I did the slice and bake version and they were gobbled up at our Thanksgiving dinner!"

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

As a busy mama and lifetime baker, I've got decades of sugar cookie making under my belt. And I've made plenty of mistakes and and run into problems along the way! But rest assured, I am an open book and share all my tips and secrets for making the best soft and chewy sugar cookies.

two sugar bugs has at least 18 sugar cookie recipes on it. From lemon cut-out cookies to almond sugar cookies to cinnamon sugar cookies, I've got you covered on flavors! Given the popularity of my chocolate chip cupcakes recipe, I realized it is time for a chocolate chip version.

A simple dough that comes together in minutes!
The cookies have a nice balance of vanilla and chocolate.
The recipe has no brown sugar, so you get a true sugar cookie taste that is complimented by chocolate chips.
The cookies hold their shape when you bake them, so they actually look like your cookie cutters! Perfect for cute Christmas, Halloween or Easter cookies.
A great recipe for decorating with buttercream frosting, if desired.

are chocolate chip cookies just sugar cookies without chocolate chips?

No, chocolate chip cookies and sugar cookies are two very different cookies. The ratio of ingredients is different between a typical chocolate chip cookie and a sugar cookie, there is a higher amount of flour to sugar in a sugar cookie.

I do have chocolate chip cookies without brown sugar on the blog, if you are craving more of a classic drop cookie.

🍪 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 chocolate chip sugar cookies

All-purpose flour ~ use your favorite brand. 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. If you need gluten free cookies, a 1 to 1 gluten free flour can be substituted.
Baking powder ~ this recipe calls for aluminum free baking powder. For sugar cookies that taste good, I highly recommend making sure your baking powder is aluminum free. I use Trader Joe's or Rumford.
Unsalted butter ~ this is the time to splurge on a high quality butter such as Plugrá or Kerrygold.
Kosher salt ~ if you only have table salt, use half the amount.
Sugars ~ granulated {white} sugar brings the classic sugar cookie taste and provides structure to the cookie. The confectioners' sugar, also known as powdered or icing sugar, adds extra softness to the cookies. If you want to use all white sugar, use 1 full cup.
Egg ~ one large egg is needed to bind the ingredients together. I have not tested this recipe with any egg substitutes.
Vanilla ~ pure vanilla extract for flavor.
Chocolate chips ~ mini chocolate chips perform best in this recipe. I like Ghirardelli mini chocolate chips.

🥣 how to make soft and chewy cookies

Start by combining flour and aluminum free baking powder with a whisk in a bowl. Set aside.

butter slices and kosher salt in a mixing bowl

Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and kosher salt until combined, about 1 minute.

granulated and confectioners' sugar added to creamed butter in a mixing bowl

Add in both sugars and beat until smooth.

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

Now scrape up and down the bowl, then beat in the egg and vanilla and mix until well combined.

mini chocolate chips added to cookie dough

With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. When the dough has started to come together, but is still showing some flour add the mini chocolate chips.

cookie dough balled up on a mixing bowl paddle

Now mix until combined and the dough starts to ball up on the paddle. The dough should be soft, but not sticky.

Gently press the dough into a ball. Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes {and up to three days} before rolling out.

If desired, you can split the dough into two halves and roll into a log to chill and make slice and bake cookies instead of cut-outs.

Once the dough has chilled, preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.

On lightly floured surface, roll the dough to about a ¼ inch thickness. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used. Arrange cookies on baking sheets about 1 inch apart.

baked cookies on a parchment lined baking pan

Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.

💬 frequently asked questions

how are these cookies different from regular chocolate chip cookies?

This cookie recipe is a sugar cookie recipe with mini chocolate chips. Traditional chocolate chip cookies are made as drop cookies with a combination of white and brown sugars (my chocolate chippers recipe has a higher ratio of brown sugar, which is part of what makes them so amazing!).

Yes, you can make the cookie dough up to three days before you bake the cookies.

Chocolate chip sugar cookies can also be baked and then frozen for up to three months. Allow them to defrost at room temperature {about 30 minutes} before serving. {I just ate the last frozen sugar cookie from Christmas, which was almost six months ago, and the cookie was still fantastic!}

👩🏻‍🍳 expert tips

Start with room temperature butter and a room temperature egg. 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.
Chill the dough. This recipe requires a minimum of 30 minutes; I typically go somewhere between 30 and 60 minutes of chill time. The dough can chill for up to three days. If it is chilled longer than 1-2 hours, allow it to sit on the counter for 15-20 minutes to warm up before rolling out.
Try not to overwork the dough. Overworked dough = tough cookies.
If the chocolate chip sugar cookie dough seems too warm after you've rolled and cut out the cookies, pop it in the freezer or refrigerator for 10 minutes to cool back down before baking them.
If making the slice and bake option, use caution when slicing as the knife will give some resistance when it hits the mini chocolate chips.
Do not over bake the cookies! It takes about 8 minutes for the cookies to bake. They should not have brown edges, but will appear slightly puffy on top when they are done. Allow them to cool on the pan for 2 minutes before moving to a wire cooling rack to cool completely.

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.

Help, my dough is crumbly! The dough should be soft, but not sticky when it goes in for a chill. If the dough seems dry and crumbly when you press it into a ball, you likely added too much flour or overworked the dough. Add a little egg white {start with one tablespoon} and gently work it into the dough until it is soft, but not sticky.
Help, my dough is super hard after chilling! If the dough chills for more than an hour, it will need time to warm up on the counter before rolling. Let it sit out for 10-20 minutes before rolling it out.
Help, my dough is crumbly when I try to roll it! If the cookie dough is too cold, it will crumble when you go to roll it out. Let it warm slightly on the counter for 10-20 minutes and try again.
Help, my cookies spread when they baked! Your dough likely got too warm when you rolled it out. You can always pop the cut out dough in the freezer or refrigerator for a 10 minute chill before baking them. {I have never had to do this, but my kitchen doesn't get overly warm most of the year}.
Help, my cookies aren't soft after they cooled! Most likely they were over baked. This chocolate chip sugar cookie recipe only needs about 8 minutes in the oven. The edges should not be browned, but the cookies will be slightly puffy in the middle when they are done.

💡 variations

Add frosting ~ these chocolate chip sugar cookies are perfectly delicious all on their own. If you would like to decorate them, that would be yummy and pretty too! A chocolate buttercream {like the one from this chocolate chip cupcake recipe} would be delicious or go with a classic like my favorite American buttercream.

Slice and bake cookies instead of cut-out sugar cookies. See the recipe card for directions. When slicing the cookies, your knife may meet resistance when it hits some of the chocolate chips; just press down firmly.

Change up the chocolate ~ white chocolate {you can follow my white chocolate sugar cookies recipe} or replace the mini chocolate chips with ruby chocolate. If using ruby chocolate chips, I would chop them to make the chocolate pieces a little smaller.

Chocolate chip mint ~ add ½ to one teaspoon of mint extract with the vanilla extract for a classic chocolate chip mint flavor. Or bake the cookies as is and top with a mint buttercream {make my favorite American buttercream and substitute mint extract for the almond extract}.

🫙 how to store

Chocolate chip sugar cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week.

They also freeze well for up to 3 months.

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

📖 recipe

Yield: 24 cookies {varies based on cookie size}

Soft Chocolate Chip Sugar Cookies

These easy chocolate chip sugar cookies are soft and chewy and loaded with mini chocolate chips. Made without brown sugar, they can be cut-out cookies or slice and bake. The best cookie recipe that is also perfect for decorating.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes

Bake Time 8 minutes

Chill Time 30 minutes

Total Time 48 minutes

Ingredients

3 cups all-purpose flour (375g)
1 ½ teaspoons aluminum free baking powder
1 cup unsalted butter, room temperature (226g)
½ teaspoon kosher salt
¾ cup granulated sugar (150g)
½ cup confectioners’ sugar (60g)
1 large egg, room temperature
2 teaspoons pure vanilla extract
½ cup mini chocolate chips (82g)

Instructions

In a medium bowl combine flour (3 cups/375g) and aluminum free baking powder (1 ½ teaspoons) with a whisk. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed until combined, about 1 minute. Add in both sugars (¾ cup granulated sugar/150g and ½ cup confectioners' sugar/60g) and beat until smooth, about 1-½ minutes. Scrape up and down the bowl, then beat in the egg (1 large) and vanilla (2 teaspoons) and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl.
With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. When the dough has started to come together, but is still showing some flour add the mini chocolate chips (½ cup/82g) and mix until combined and the dough starts to ball up on the paddle. The dough should be soft, but not sticky.
Gently press the dough into a ball. Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes (and up to three days) before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking. If desired, you can split the dough into two halves and roll into a log to chill and make slice and bake cookies instead of cut-outs.
Preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.
On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
Arrange cookies on baking sheets about 1 inch apart. If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.

Notes

Aluminum free baking powder makes the best tasting cookies, but baking powder with aluminum will also work.

If you only have table salt, use ¼ teaspoon.

If you want to use only granulated (white sugar), use one full cup and eliminate the confectioners' sugar.

If making slice and bake cookies, set the tightly wrapped dough on one end in a tall glass to keep the dough from getting flat on one side.

Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 62mgCarbohydrates: 23gFiber: 1gSugar: 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.

Fresh Strawberry Snack Cake

Strawberry snack cake is a moist and flavorful cake. Made from scratch using fresh strawberries and topped with a strawberry cream cheese frosting. Perfect for summer parties, potlucks and birthdays.

slice of strawberry snack cake with a bite missing on a plate

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

You know how much I love a simple and flavorful cake! As someone who is a busy baker and has been baking cakes for a few decades, I especially love one like this snack cake.

This ultra moist strawberry snack cake is quick and easy to make, packed with strawberries and mixes up in one bowl. Does it get any better than that? Well, it does when you top it with the homemade strawberry cream cheese frosting!

I walk you through how to get all the strawberry flavor without a cake mix; and how to use fresh strawberries without having a super soggy cake. And for the frosting we use freeze dried strawberries, like we do in strawberry white chocolate cookies and strawberry coconut chocolate bars. Get ready to fall in love!

💗 why you will love this from scratch cake

With fresh strawberries in the cake and freeze dried strawberries in the cream cheese frosting, this snack cake is bursting with flavor.
The cake crumb is moist and soft.
Simple to make ~ just a whisk and spatula needed for the cake batter.
Bakes in an 8x8 pan, so no stacking and fussy decorating.

🍰 what is the difference between a cake and a snack cake?

To me, a snack cake is a smaller, basic cake. One that is easy to make and baked in a single layer in a square or round baking pan.

We aren't talking about a processed single serve cake, like Little Debbie snack cakes.

🍓 ingredients needed and substitutions

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

strawberry cream cheese frosting ingredients

Unsalted butter ~ the butter is melted for this strawberry snack cake. If you only have salted butter, leave out the kosher salt. You will use room temperature butter for the strawberry frosting.
Sugar ~ granulated sugar brings sweetness to the cake and confectioners' sugar or powdered/icing sugar is needed for the buttercream frosting.
Vanilla ~ brings the vanilla flavor to this easy homemade cake. The recipe card is not a typo, we want a full tablespoon in the cake! Also used in the frosting.
Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
Baking powder ~ brings some height to the cake. I use aluminum free baking powder.
Eggs ~ 2 large eggs are needed, they should be at room temperature.
Milk ~ I use 1%, but buttermilk or kefir can also be substituted here.
Sour cream ~ brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and snack cake. For the best cake, use full fat sour cream and bring it to room temperature.
All-purpose flour ~ use a kitchen scale for the most accurate measurement or 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}.
Strawberries ~ fresh strawberries are best for the snack cake.. I do not recommend frozen strawberries as they will add too much moisture. Chop them in small pieces and pat them dry between paper towels. You will use freeze dried strawberries in the strawberry cream cheese frosting.
Cream cheese ~ block cream cheese is needed at room temperature for the frosting. I use full-fat, but suspect you can get away with a lower fat version.

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

🥣 how to make this fresh strawberry cake

To keep the homemade strawberry cake moist, but not soggy, you will want to remove some of the moisture from the fresh strawberries.

Start by washing the strawberries, then slice the tops off and chop the strawberries small like you do for strawberry filled cupcakes. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture.

Preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.

melted butter and sugar in a mixing bowl

In a medium to large bowl, whisk together the melted butter and sugar until fully combined.

vanilla and baking powder added to melted butter and sugar in a mixing bowl

Then whisk in the vanilla, kosher salt and baking powder.

Now whisk in the eggs.

half of flour added to cake batter in a mixing bowl

Then stir in half of the flour with a spatula.

sour cream and milk added to snack cake batter

Once mostly combined add the milk and sour cream and mix until combined.

final flour and chopped fresh strawberries being mixed into snack cake batter

Finally add the remaining half of flour and chopped strawberries and fold in until just fully combined.

Pour the batter into the prepared baking pan.

Bake until the edges are set and a toothpick comes out with just a few moist crumbs.

Allow the cake to cool completely {it can stay in the baking pan} before frosting. If you need to rush the cooling process, you can place the cake in the refrigerator once the pan is cool enough for you to pick it up with bare hands.

🍓how to make strawberry cream cheese frosting

I tested with frosting with strawberry jam, but found it didn't give a strong enough strawberry flavor. Freeze dried berries make a flavorful buttercream without adding extra sugar or moisture.

You can crush the strawberries with the back of a spoon in a bowl. I like to use my mini Cuisinart for grinding the strawberries most of the time, but I did more of a rough crush with a spoon for this frosting.

cream cheese and butter creamed together in a mixing bowl with a hand mixer

Start by using a stand mixer with the paddle attachment or a hand held mixer and beat the butter and cream cheese on medium-high until creamy.

confectioners' sugar, freeze dried strawberries and vanilla added to frosting ingredients

Then scrape up and down the bowl, then add the confectioners’ sugar, vanilla and crushed freeze dried strawberries

strawberry cream cheese frosting in a mixing bowl

Mix on low until the sugar is incorporated, then increase the speed and beat on medium high for another 1-2 minutes until the buttercream is smooth and creamy.

fork with a bite of strawberry snack cake on it

💬 frequently asked questions

can you put cut strawberries in a cake?

Yes, strawberries are a great addition to a cake! For a different variation of fresh strawberry cake, try my strawberry vanilla cake.

how do you keep strawberries from making a cake soggy?

Fresh strawberries have a lot of moisture in them. If you don't pat enough moisture out of the strawberries before adding them to the batter, they will add too much liquid to snack cake recipe.

can I use frozen strawberries for this strawberry cake?

No, this strawberry snack cake needs fresh strawberries. Frozen strawberries would add too much moisture and the cake would be soggy.

where do I buy freeze dried strawberries?

I buy mine at Trader Joe's or Target. They are usually found with the dried fruit or snacks.

👩🏻‍🍳 tips for the best from scratch cake

Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.
Pat the moisture out of the cut strawberries before adding to the cake batter. I like to do this when I pull the eggs, milk and sour cream out of the refrigerator to warm to room temperature.
Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
Once the batter is in the prepared pan, drop the pan on the counter a time or two to help remove any air bubbles in the batter.
For the best, moist and tender cake, don't over bake it. Remember your oven is different than mine and baking times may vary a little. The easy strawberry snack cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
Allow the fresh strawberry cake to cool completely before you add the cream cheese frosting. Otherwise the frosting will melt off it.

💡 other frosting ideas

Strawberry buttercream ~ if you prefer frosting without cream cheese, just use all butter in the frosting recipe. You will need 8 tablespoons or ½ cup of butter and you may need to add 1 - 2 tablespoons of milk or cream to reach a creamy consistency.

Lemon buttercream frosting ~ use this recipe to frost this homemade snack cake. For a strawberry lemon frosting, add the same amount of freeze dried strawberries {8 grams} to the lemon buttercream.

Strawberry jam frosting ~ I tested using jam instead of freeze dried strawberries in the frosting, but it didn't have enough strawberry flavor to it. Feel free to add up to two tablespoons of strawberry jam to the frosting if you wish.

Cream cheese frosting ~ leave out the freeze dried strawberries from the recipe below.

🫙 how to store

Store any leftover strawberry snack cake covered in the refrigerator for up to five days. The strawberries can start to get a little soggy after three or four days.

My testers were split on whether the cake is better at room temperature or cold. Personally, I like it best at room temperature.

I did not test freezing this homemade strawberry cake. I do worry that the fresh berries will make it soggy when they defrost.

slices of strawberry snack cake on a parchment lined cutting board

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

more recipes with strawberries

📖 recipe

slice of strawberry snack cake on a plate with a bite missing

Print Recipe

5 from 5 votes

Fresh Strawberry Snack Cake

Strawberry snack cake is a moist and flavorful cake. Made from scratch using fresh strawberries and topped with a strawberry cream cheese frosting. Perfect for summer parties, potlucks and birthdays.

Prep Time15

Cook Time30

Total Time45

Course: Cakes and Cupcakes

Cuisine: American

Keyword: 8x8 cake, fresh strawberries, strawberry cake

Servings: slices

Calories: 274kcal

Author: Tasia Harper

Ingredients

strawberry cake

1 cup fresh strawberries* finely chopped (about 8 medium strawberries/160g)
½ cup unsalted butter melted (113g)
¾ cup granulated sugar (150g)
1 tablespoon pure vanilla extract
½ teaspoon kosher salt
2 teaspoons baking powder
2 large eggs room temperature
1 ¾ cup all-purpose flour (219g)
½ cup milk I use 1%, room temperature (120mL)
¼ cup full-fat sour cream room temperature (60g)

strawberry cream cheese frosting

5 tablespoons unsalted butter room temperature (70g)
4 ounces cream cheese room temperature (112g)
1 ½ cups confectioners' sugar (180g)
1 teaspoon pure vanilla extract
¼ cup freeze dried strawberries** crushed to a fine powder (8g)

Instructions

For the fresh strawberry cake: Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. Set aside. I like to do this when I pull the eggs, milk and sour cream out of the refrigerator to warm to room temperature.
Preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.
In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).
Now whisk in the eggs (2 large). Then stir in half of the flour (total amount is 1 ¾ cup/219g) with a spatula. Once mostly combined add the milk (½ cup/120mL) and sour cream (¼ cup/60g) and mix until combined. Then add the remaining half of flour and chopped strawberries (approx. 8 medium strawberries*/160g) and fold in until just fully combined.
Pour the batter into the prepared baking pan.
Bake for 28 - 32 minutes or until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely (it can stay in the baking pan) before frosting.
For the strawberry cream cheese frosting: Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter (5 tablespoons/70g) and cream cheese (4 ounces/112g) on medium-high until creamy, about 2-3 minutes. Scrape up and down the bowl, then add the confectioners’ sugar (1 ½ cups/180g), vanilla (1 teaspoon) and crushed freeze dried strawberries (8g) and mix on low until the sugar is incorporated, then increase the speed and beat on medium high for another 1-2 minutes until the buttercream is smooth and creamy.
Frost the cooled cake, slice and serve.

Notes

*The weight of the strawberries is after the tops have been cut off.

**If measuring the freeze dried strawberries with cups versus weight; leave the strawberries whole and measure a heaping ¼ cup of berries. Once crushed, they will not fully fill the ¼ cup.

Store any leftover strawberry snack cake covered in the refrigerator for up to five days. The strawberries can start to get a little soggy after three days.

Nutrition

Chewy One-Bowl Biscoff Blondies

Chewy one-bowl biscoff blondies have cookie butter spread and biscoff cookie pieces in the blondie bars, which are baked on top of a layer of biscoff cookies. This easy recipe is perfect for biscoff and speculoos fans!

inside look at a bars with milk and cookie butter in the background

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

Biscoff blondies are perfect for biscoff and/or cookie butter spread lovers! The simple one-bowl blondie recipe gets baked over a layer of biscoff cookies. While the chewy blondie bars are packed with cookie butter spread and chopped biscoff or speculoos cookies.

I know you are a busy baker, so I created this recipe to be quick and uncomplicated much like my raspberry blondies, strawberry blondies, peanut butter blondies or browned butter blondies.

This recipe marks my 20th biscoff or cookie butter recipe on two sugar bugs. Given that these are some of my most popular recipes, I know you love this flavor too!

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🛒 key 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.

Cookie butter ~ I used the creamy or smooth version; if you prefer crunchy cookie butter, that can be substituted. Lotus biscoff spread or Trader Joe's speculoos cookie butter are what I used to test this tray bake recipe.
Egg + extra yolk ~ one large egg and one large egg yolk is needed. The extra yolk helps to add a little more moisture since cookie butter is a little drier than say peanut butter. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work. I like King Arthur or Bob's Red Mill.
Biscoff cookies ~ you need 22 cookies for this recipe. Eight of the cookies will get chopped and added to the dough and the other 14 get layered on the bottom of the cookie bars. If you can't find biscoff cookies; speculoos cookies or gingersnaps could also be used.

🥣 how to make easy biscoff blondies

Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.

Chop 8 of the Biscoff cookies into small pieces {about the size of large blueberries}.

melted butter and cookie butter in a mixing bowl

In a medium to large bowl, whisk melted butter and cookie butter until smooth.

creamy cookie butter and melted butter whisked together in a bowl

It may take a couple minutes for the cookie butter spread to fully mix in.

brown sugar, granulated sugar, kosher salt atop wet ingredients in a bowl

Then add the brown sugar, granulated sugar and kosher salt and whisk until combined.

egg, egg yolk and vanilla over wet blondie ingredients in a bowl

Add the egg, egg yolk and vanilla and whisk until thoroughly combined. Scrape the bowl.

biscoff cookies over batter in a mixing bowl with a spatula

Now add the flour and mix into the wet ingredients with a spatula until some flour remains. Then add in the 8 chopped Biscoff cookies and mix until just combined.

cookies layered in the bottom of a baking pan

Lay Biscoff cookies {about 14 cookies} in an even layer on the bottom of the prepared pan.

Then spread the batter evenly over the cookies. An off-set spatula works well.

baked bars in a parchment lined baking pan

Bake until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.

melted cookie butter spread drizzled over baked blondies

If desired, lightly melt about 1-2 tablespoons of cookie butter and drizzle it over the top of the cooled blondies.

💬 frequently asked questions

where do I find biscoff spread?

Many retailers carry Lotus Biscoff spread and cookies. I usually buy it at Target, but Walmart and Kroger also carry it. Cookie butter spread can be found in the bakery section or near the peanut butter. Trader Joe's also carries their brand, Speculoos Cookie Butter and Speculoos Cookies. It is also available on Amazon.com.

can I use a 9x9 baking pan?

Yes, just know that you will need a few more biscoff cookies to line the bottom of the pan and that the biscoff blondies will be thinner. They will also take less time to bake.

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.

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

📖 recipe

Yield: 16 bars

Chewy One-Bowl Biscoff Blondies

Chewy one-bowl biscoff blondies have cookie butter spread and biscoff cookie pieces in the blondie bars, which are baked on top of a layer of biscoff cookies.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 25 minutes

Total Time 40 minutes

Ingredients

22 Biscoff or Speculoos cookies, divided
½ cup unsalted butter, melted (1 stick or 113g)
½ cup biscoff cookie butter spread* (120g)
½ cup packed dark or light brown sugar (100g)
⅓ cup granulated sugar (67g)
½ teaspoon kosher salt
1 large egg + 1 large egg yolk
2 teaspoons pure vanilla extract
1 cup all-purpose flour (125g)

Instructions

Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.
Chop 8 of the Biscoff cookies into small pieces (about the size of large blueberries).
In a medium to large bowl, whisk melted butter (½ cup/113g) and cookie butter (½ cup/120g) until smooth. Then add the brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g) and kosher salt (½ teaspoon) and whisk until combined. Add the egg (1 large), egg yolk and vanilla (2 teaspoons) and whisk until thoroughly combined. Scrape the bowl.
Now add the flour (1 cup/125g) and mix into the wet ingredients with a spatula until some flour remains. Then add in the 8 chopped Biscoff cookies and mix until just combined. The batter is very thick.
Lay Biscoff cookies (about 14 cookies) in an even layer on the bottom of the prepared pan. Then spread the batter evenly over the cookies. Bake about 20-25 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
Let the bars cool sitting in the pan on a wire cooling rack, this will take 1-2 hours depending on the temperature in your kitchen. You can speed the process up by placing the pan in the refrigerator once it's cool enough to pick up with bare hands. I also find chilled cookie bars cut into nicer slices, but I prefer eating them at room temperature.
If desired, lightly melt about 1-2 tablespoons of cookie butter and drizzle it over the top of the cooled blondies. Cut into desired size and enjoy!

Notes

*Use a processed cookie butter, like Biscoff spread or Trader Joe's cookie butter. I tested this recipe with both creamy and crunchy cookie butter so use your favorite.

Biscoff blondies can be stored in an airtight container at room temperature for 3-4 days or covered in the refrigerator for up to one week. They also freeze well for up to 3 months. Allow to defrost before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 106mgCarbohydrates: 32gFiber: 0gSugar: 20gProtein: 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.

Buttery Vanilla Shortbread Cookies

Vanilla shortbread cookies are simple to make. They have a soft and buttery and slightly crumbly texture. Perfect as tea biscuits or for birthdays, potlucks and Christmas cookie trays.

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

We are all busy these days; but that doesn't mean we can't bake something sweet to share {or just for ourselves😉}. As a busy mama and lifetime baker, I love a simple and easy to make cookie recipe.

My family is obsessed with shortbread brownies and chocolate shortbread. But I'm more of a vanilla bean girl, so I created this recipe to combine flavors and textures we all can enjoy.

Traditional shortbread is given a flavor upgrade with the addition of vanilla bean paste. You will love how quickly the recipe comes together and people will rave about how they are the best shortbread cookies!

Taste and texture ~ vanilla shortbread cookies are soft, buttery and have a melt in your mouth slightly crumbly texture.
Simple to make ~ six ingredients get mixed together, rolled out and baked.
Minimal spread ~ the ratio of butter, sugar and flour help this simple cookie keep it's shape once baked.

vanilla bean speckles showing on shortbread cookies with a cup of coffee

what is shortbread?

Shortbread is named for the "short" or "crumbly" texture created due to the ratio of butter, sugar and flour. The biscuits do not contain leavening agents and are made without eggs; making a slightly crumbly and melt in your mouth texture.

🛒 ingredients needed

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

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.
Granulated sugar ~ brings sweetness and structure.
Vanilla ~ a vanilla bean paste is recommended for the best flavor and to bring some vanilla bean speckles to the easy cookies. Pure vanilla extract or a vanilla bean can be substituted, see the recipe card below for amounts. Like the butter, this is the time to splurge on a quality vanilla.
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 knife}.

🥣 how to make these easy cookies

butter, sugars, salt and vanilla in a mixing bowl

Start by adding the unsalted butter, kosher salt, granulated and confectioners' sugars and vanilla bean paste to a mixing bowl.

butter, sugars, salt and vanilla creamed together in a mixing bowl

In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter, granulated sugar, confectioners’ sugar, kosher salt and vanilla bean paste until well combined and creamy.

shortbread cookie dough in a mixing bowl

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

Prepare a cookie sheet pan with parchment paper and set aside.

vanilla speckled cookie dough rolled out on a floured cutting board

Now place the dough on a lightly floured counter and roll out to ½ inch thick. I use this Williams Sonoma rolling pin, but know many people who love this adjustable rolling pin.

Cut the dough into the desired size cookies {I used a 2-inch cutter} and place on the prepared baking sheet {or a smaller plate, if you pan won't fit in the refrigerator}.

unbaked shortbread on a parchment lined baking sheet

Then use a fork to poke a few holes into each cookie. Now place the vanilla shortbread cookies in the refrigerator to chill while the oven preheats.

Preheat the oven to 325°F. Once the oven is at full temperature, place the cut out cookies in the oven and bake for 16-20 minutes or until the bottom edge is very lightly browned. Allow cookies to cool on the baking pan or a cooling rack.

💬 frequently asked questions

what is the secret to making good shortbread cookies?

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

why is shortbread pricked with a fork?

The fork marks allow steam to escape from the cookies and helps them to bake more evenly. You can make any sort of pattern with the fork marks. This baking technique is also called docking.

what is the texture of shortbread?

Vanilla shortbread should be buttery and tender and a little crumbly. "Short" in baking means crumbly with a melt in your mouth texture.

cookies showing crumbly, buttery texture with a cup of coffee on a saucer

👩🏻‍🍳 tips for the best vanilla bean shortbread

Use the best ingredients you can afford ~ like sugar cookies and sugar cookie cake, vanilla 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.

stack of cookies with a coffee cup in the background

💡 variation ideas

Chocolate vanilla shortbread ~ melt the chocolate of your choice and either dip half the cookie in chocolate or drizzle the melted chocolate over the tops of the shortbread biscuits.

With vanilla icing ~ my testers loved the simplicity of the shortbread without any icing or glaze. If you want to add an icing; the vanilla icing from my sprinkle donuts would be delicious. The glaze from my homemade animal crackers is also a good option; you can add different extracts if you prefer to have a different flavor glaze such as chai or lavender.

Hearts ~ in my opinion, you can never go wrong with a heart shaped cookie! Use a heart shaped cookie cutter.

Lemon shortbread ~ my lemon poppy seed shortbread recipe is a great option.

🫙 how to store

Store any left over cookies in an airtight container at room temperature for up to one week.

The vanilla shortbread cookies also freeze well in an airtight container for up to 3 months. Defrost at room temperature prior to serving.

vanilla shortbread cookies with a cup of coffee

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

📖 recipe

Yield: 30 cookies

Buttery Vanilla Shortbread Cookies

Vanilla shortbread cookies are simple to make. They have a soft and buttery and slightly crumbly texture. Perfect as tea biscuits or for birthdays, potlucks and Christmas cookie trays.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes

Bake Time 20 minutes

Total Time 30 minutes

Ingredients

1 cup unsalted butter, room temperature (226g)
½ cup granulated sugar (100g)
¼ cup confectioners’ sugar (30g)
½ teaspoon kosher salt
1 tablespoon vanilla bean paste* (15mL)
2 ½ cups all-purpose flour (313g)

Instructions

In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter (1 cup/226g), granulated sugar (½ cup/100g), confectioners’ sugar (¼ cup/30g), kosher salt (½ teaspoon) and vanilla bean paste (1 tablespoon) on medium (speed 6 on a KitchenAid mixer) for 2 - 3 minutes, until well combined and creamy.
Scrape up and down the bowl and add the all-purpose flour (2 ½ cups/313g) and mix on low just until the dough comes together, about 1 - 2 minutes.
Prepare a cookie sheet pan with parchment paper and set aside.
Place the dough on a lightly floured counter and roll out to ½ inch thick. Cut the dough into the desired size cookies (I used a 2-inch cutter) and place on the prepared baking sheet. Then use a fork to poke a few holes into each cookie.
Now place the vanilla shortbread cookies in the refrigerator to chill while the oven preheats.
Preheat the oven to 325°F. Once the oven is at full temperature, place the cut out cookies on a parchment lined baking sheet and bake for 16-20 minutes or until the bottom edge is very lightly browned. Allow cookies to cool on the baking pan or a cooling rack.

Notes

*Vanilla bean paste can be substituted with one vanilla bean pod or pure vanilla extract.

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

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

Vanilla shortbread recipe can easily be halved, if needed.

Cookie yield will depend on the size cutter you use. A 2-inch cutter should yield about 30 cookies.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 22mgCarbohydrates: 12gFiber: 0gSugar: 4gProtein: 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.

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