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Edible Sugar Cookie Dough {for one}

A small batch of edible sugar cookie dough for one made just for eating! This quick and easy dough recipe is egg free and makes a single serving. Gluten free and vegan options also included.

edible sugar cookie dough in a jar with a spoon

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

Sneaking spoonfuls of cookie dough is something I am guilty of just about any time I bake cookies. Please tell me it's not just me who does this!

Not gonna lie, I have a serious love of sugar cookies. And sugar cookie dough ranks right up there with oatmeal cookie dough or chocolate chip cookie dough.

This simple no egg, heat treated flour recipe is perfect when you want a sugar cookie flavor treat, but don't want to bake a batch of cookies. I made this cookie dough recipe without granulated sugar to give a creamier texture. And made it simple; just a bowl and spoon are needed to whip up a batch.

  • Quick and easy ~ this cookie dough comes together in about 5 minutes.
  • Small batch ~ perfect when you are craving a treat for one, but can easily be doubled or tripled to serve two or more people.
  • No mixer recipe ~ a bowl and a spoon or spatula is all you need to mix up this no bake sugar cookie treat!
cookie dough bites with a sprinkle of granulated sugar in a glass dish

🛒 ingredients and substitutions

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

ingredients needed for edible sugar cookie dough
  • Butter ~ unsalted butter is preferred, if you only have salted just leave out the kosher salt. The butter should be room temperature or even a little softer.
  • Confectioners' sugar ~ also known as powdered sugar or icing sugar. This provides the sweetness without the grittiness of granulated sugar. Granulated sugar can be substituted.
  • Kosher salt ~ just a touch to balance the sweetness.
  • Vanilla ~ pure vanilla extract will give the best flavor to the edible sugar cookie dough. If you want to add a little something extra, also use ⅛ teaspoon almond extract.
  • All-purpose flour ~ A commercially heat treated flour is recommended to make sure any harmful bacteria has been removed from the flour {dō sells one online}. You can also heat treat flour at home, see the recipe card for instructions. A 1 to 1 all-purpose gluten free flour or almond flour can also be substituted. The recipe notes contain the amounts.
  • Sprinkles ~ not required, but they add cheer and a little texture to the no egg cookie dough.

In a small to medium bowl, use a spoon or spatula to combine the unsalted butter with the confectioners' sugar and kosher salt until the mixture is smooth and creamy, about 1 minute {you can also use a handheld mixer}.

Next add in the vanilla and mix until combined.

butter, kosher salt and powdered sugar in a mixing bowl
Start by adding the butter, salt and confectioners' sugar to a bowl.
butter, salt and confectioners' sugar combined in a bowl
Use a spatula or spoon to mix the butter, kosher salt and confectioners' sugar together until smooth and creamy.
butter, powdered sugar, salt and vanilla mixed together in a bowl with a spatula
The dough looks almost fluffy after the addition of vanilla extract.

Now add the heat treated flour and mix until a thick cookie dough forms. Then add in the sprinkles or mix-ins of your choice, if using, and use a spatula to fold them into the dough.

heat treated flour added to wet ingredients in a bowl
Once the butter, sugar, salt and vanilla have mixed together, add in the heat treated flour.
cookie dough in a bowl with a spatula
Mix until a thick dough forms.
sprinkles mixed into cookie dough
Use a spatula to mix sprinkles into the dough, if desired.

🍬 mix-in ideas

If using mix-ins other than sprinkles, chop them into small, bite size pieces.

Sprinkles are my favorite for sugar cookie dough! You can personalize them to any holiday or birthday celebration by picking different sprinkle mixes.

Mini chocolate chips; semi sweet, milk chocolate and white chocolate are all delicious. Regular size chocolate chips or chopped chocolate bars also work.

Your favorite chocolate based candies, chopped into bite size pieces. We love Kinder Bueno bars, peppermint patties, Almond Joy and Twix.

M&M's {I like the mini version best} or Reeces Pieces for peanut butter flavor.

Chopped cookies; Biscoff, Oreos, and Nutter Butters would all be fantastic.

cookie dough bites with valentine sprinkles in a glass dish

🥄 how to serve

This is a single serving recipe, so just with a spoon is my favorite way to enjoy it!

Cookie dough bites ~ you can roll the dough into small balls and enjoy them in bite size pieces.

Enjoy pieces of edible sugar cookie dough mixed into your favorite ice cream. The vanilla base of this brownie batter ice cream would be perfect for a homemade cookie dough ice cream.

👩🏻‍🍳 expert tips

  • Heat treat the flour at least 15 minutes prior to making the edible dough. The flour should be completely cool before using. You can make heat treated flour up to a week before using {just store it in the refrigerator}.
  • Add a couple extra tablespoons to the amount of flour before heat treating, as you will lose some in the process.
  • I also like to line the baking sheet with parchment paper to make it easy to transfer the treated flour to a bowl or storage container.
  • You can add a little milk {I would add a ½ teaspoon at a time} to the dough to reach a creamier consistency. In my testing this wasn't necessary in a single serving batch, but I did add milk when making double or triple batches. {for a vegan version, use a milk alternative like almond or oat milk}.
  • For a little extra flavor, add ⅛ teaspoon of pure almond extract.
  • To serve this recipe for two people, just double the ingredients.
sugar cookie cookie dough in a jar with milk, sprinkles and a spoon in the background

💬 frequently asked questions

Traditional baked sugar cookie recipes have raw eggs and flour in them, so the batter is considered not safe to eat. The edible sugar cookie dough in this recipe is made without eggs and the flour is heat treated, so it is safe to eat.

Yes! You can use an all purpose 1 to 1 gluten free flour, just make sure you heat treat the flour before using. If you add sprinkles, be sure they are gluten free as well.

If you would prefer to not heat treat the flour, almond flour can also be used {see the recipe card notes for how to substitute it}.

As written, it it not, but you can substitute vegan butter to create a vegan cookie dough. If you add sprinkles, just make sure they are vegan too.

can I bake this dough into sugar cookies?

I don't recommend it. Sugar cookies need eggs and baking powder to bake correctly. If you want to bake cookie dough into sugar cookies, try my buttercream sugar cookies or quick drop sugar cookies.

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

🫙 how to store

Store in an airtight container in the refrigerator for up to 5 days.

The edible sugar cookie dough also freezes well; store in an airtight container in the freezer for up to two months.

downward look at sugar cookie dough bites

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

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

Yield: 1 serving ~ ⅓ cup

Edible Sugar Cookie Dough {for one}

edible sugar cookie dough in a glass jar with a spoon

A small batch of edible sugar cookie dough for one made just for eating! This quick and easy dough recipe is egg free and makes a single serving. Gluten free and vegan options also included.

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

Prep Time 10 minutes
Bake Time 5 minutes
Cooling Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons unsalted butter, room temperature (28g)
  • ¼ cup confectioners' sugar (20g)
  • ⅛ teaspoon kosher salt
  • ¾ teaspoon pure vanilla extract
  • ¼ cup heat treated all-purpose flour* (31g)
  • 1 tablespoon sprinkles (11g), optional

Instructions

  1. In a small to medium bowl, use a spoon or spatula to combine the unsalted butter (2 tablespoons/28g) with the confectioners' sugar (¼ cup/20g) and kosher salt (⅛ teaspoon) until the mixture is smooth and creamy, about 1 minute (you can also use a handheld mixer).
  2. Next add in the vanilla (¾ teaspoon) and mix until combined, about 30 seconds.
  3. Now add the heat treated flour (¼ cup/31g) and mix until a thick cookie dough forms. Then add in the sprinkles (1 tablespoons/11g) or mix-ins of your choice, if using and use a spatula to fold them into the dough.
  4. Recipe can be doubled, tripled or quadrupled to create more servings**.

Notes

*Using a commercially heat treated flour is the best way to assure your flour does not contain any bacteria. You can also heat treat the flour at home to kill off any bacteria that may be growing on it that could potentially make you sick. To heat treat flour at home; place the ¼ cup plus 2 Tablespoons flour (47g) on a rimmed baking sheet and place in a 300°F oven. Check the flour every 2 minutes by stirring it and checking with a thermometer, you want it to reach 165°F. This should take 4-8 minutes. You can also place the flour in a microwave safe bowl and cook on high for 30 second intervals; stirring and checking the temperature at each 30 second interval. Allow to cool completely (about 10-15 minutes) prior to using. You can place the heat treated flour in the refrigerator to speed the cooling process. Store any leftovers in an airtight container in the refrigerator for up to one week.

**If the edible sugar cookie dough isn't as soft as you'd like, add a little milk. Start with ½ teaspoon and add until you reach the consistency you would like. In my testing, I did not need to add milk for a single serving, but sometimes did with a double or triple batch.

For a vegan version: use vegan butter and make sure your sprinkles are vegan.

For a gluten free version: use a 1 to 1 gluten free flour substitute (heat treat it the same as you would all-purpose flour). You can also use an equal amount of almond flour (¼ cup/28g), which will result in a slightly grittier sugar cookie dough). Almond flour does not need to be heat treated. Also make sure your sprinkles are gluten free.

Store in an airtight container in the refrigerator for up to 5 days.

The edible sugar cookie dough also freezes well; store in an airtight container in the freezer for up to two months.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 494Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 61mgSodium: 156mgCarbohydrates: 60gFiber: 1gSugar: 33gProtein: 3g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Sugar Cookies

Moist Lemon Snack Cake

The BEST moist lemon snack cake! This easy cake recipe is made with fresh lemon juice and zest. Topped with a lemon glaze, it's the perfect dessert for lemon lovers!

frosted cake on a parchment lined pan with a fork and lemon in the background

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

I've been baking cakes for decades now. From simple, everyday cakes to more elaborate birthday and celebration cakes.

My very favorite kind of cake is a simple, sometimes rustic looking, but fantasticly flavored cake. This lemon snack cake fits in my favorite category. You'll love how easily it comes together and it's bursting with tart and sweet lemon!

The from scratch recipe has the easiest lemon glaze and needs no frosting, but is also amazing with blueberry frosting. My testers went absolutely wild for this one!

💗 why you will love this snacking cake

  • Flavor ~ fresh lemon juice and lemon zest in the cake batter + a lemon syrup brushed over the baked cake lead to a bright lemon taste.
  • Texture ~ this lemon snack cake is super moist while also being light, tender and fluffy.
  • Easy ~ bakes as a one layer cake, no fussy decorating needed.
a bite of lemon snack cake on a fork

🍋 ingredients and substiutions

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

lemon snack cake ingredients
  • All-purpose flour ~ provides structure for the cake. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
  • Cornstarch ~ adds softness to the lemon snack cake.
  • Baking powder ~ helps the cake to have a fluffy and tender crumb.
  • Kosher salt ~ to balance the flavors, if you only have table salt use half the amount.
  • Unsalted butter ~ needs to be room temperature, so pull it out of the refrigerator 1 - 2 hours before you plan to bake. If you only have salted butter, leave out the kosher salt.
  • Granulated sugar ~ adds sweetness and structure to the easy cake.
  • Lemon zest and juice ~ for the best lemon flavor we need fresh lemon zest and lemon juice. Since you are zesting the lemons {this is my favorite zesting tool}, it's easy to then squeeze them for the fresh lemon juice.
  • Eggs ~ one large egg plus one large egg white are needed at room temperature. The egg yolk and white will separate easier when the egg is cold.
  • Vanilla ~ I prefer pure vanilla extract.
  • Buttermilk ~ creates a nice moist snacking cake. The buttermilk should be room temperature, so put it on the counter 1 - 2 hours before you plan to bake. See the recipe card below if you need a substitution for regular milk.
  • Confectioners' sugar ~ also known as powdered sugar or icing sugar for the lemon glaze.

🍰 how to make this 8x8 lemon cake

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

Whisk the flour, cornstarch, baking powder and kosher salt together in a medium bowl and set aside. In a stand mixer with the paddle attachment {or using a hand-held mixer}, cream the butter, sugar and lemon zest on medium-high until light.

Scrape up and down the bowl and add the whole egg, mixing on medium-high for about a minute.

butter, sugar and lemon zest in a mixing bowl
Start by creaming the unsalted butter, sugar and lemon zest together with a mixer.
creamed butter and sugar in a mixing bowl with a whole egg added
After the butter, sugar and lemon zest have creamed together, add the whole egg.
butter, lemon zest, sugar and egg creamed together in a mixing bowl
The butter and sugar will appear fluffy after the addition of the whole egg.

Scrape the bowl again and add the egg white, vanilla and lemon juice and mix for another 2 minutes. The mixture will likely look curdled at this point.

With the mixer on low, alternate adding the flour mixture and the buttermilk. Mix until just combined or stop with just a streak or two of flour remaining and give it a stir or two with a spatula.

egg yolk, vanilla and lemon juice added to the creamed butter and sugar in a mixing bowl
After the egg has been beaten in, add the egg yolk, lemon juice and vanilla and beat again. The mixture may look a little curdled after the addition of the lemon juice.
a few streaks of flour remaining in the lemon cake batter in a mixing bowl
Stop the mixer when just a little flour is still showing. Then use a spatula to fold the rest of the flour in.

Pour/spread batter into the prepared 8x8 baking pan.

Bake until a cake tester comes out with just a few moist crumbs. Allow to cool with the pan sitting on a wire cooling rack for 10 minutes.

cake batter in a parchment lined baking tin
Pour or spread the batter in the parchment lined baking pan.
baked lemon snack cake in an 8x8 pan
The edges of the cake will be barely brown and slightly pulling away from the sides of the pan when it's done baking.

While the cake is cooling, make the lemon syrup by mixing the juice of one lemon with confectioners' sugar. Once the cake has cooled for 10 minutes, use a pastry brush to brush the lemon syrup over the top of the cake. Decorate, if desired once cool.

👩🏻‍🍳 tips for the best lemon snack 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.
  • Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is j.u.s.t. combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.
  • The cake batter is thick so an off-set spatula works great to smooth it into the pan.
  • Don't over bake the cake. Remember your oven is different than mine and baking times may vary a little. The easy lemon snack cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
  • Allow the lemon snack cake to cool completely if you are going to add frosting. Otherwise the frosting will melt off it.

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.

lemon glazed cake with lemon slices

💡 different glaze and frosting ideas

Blueberry frosting ~ a quick 10 minute blueberry frosting makes this a scrumptious lemon blueberry snack cake.

Lemon buttercream frosting ~ double up the lemon flavor by adding this lemon frosting.

Coconut frosting ~ use the not-too-sweet vanilla frosting from this snack cake recipe and add ½ teaspoon of coconut extract. Garnish with chopped sweetened coconut flakes.

Lemon glaze ~ for a glaze versus a frosting, use the lemon glaze from this blackberry lemon scones recipe. If you like a lot of glaze, double the recipe.

Lemon sugar topping ~ use the lemon sugar from this lemon donut recipe and sprinkle it over the lemon syrup.

slices of cake with forks on the side

💬 frequently asked questions

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

I don't think there is a true definition. I was highly entertained reading this article by Food & Wine. It discusses the difference between a snacking cake and a snack cake. To me, a snack cake is a smaller, basic and easy to make cake. One that's prepared in a square baking pan and doesn't feed a small army.

can I bake in another size pan?

Yes, a 9-inch round baking pan is a great pan substitution. You can also double the lemon snacking cake and bake a sheet cake in a 9x13 pan.

is it okay to use bottled lemon juice?

I would recommend against it. You are already zesting fresh lemons, so squeezing them is an easy way to get the fresh lemon juice. Bottled lemon juice is usually a little less bright in lemon flavor so go with the fresh squeezed!

can I use lemon extract instead of lemon juice?

I do not recommend this substitution. Lemon extract is much stronger than lemon juice. You need fresh lemons for the zest, so juicing them is simple to do after you've removed the zest.

🫙 how to store

The lemon snack cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.

The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The snacking cake tastes best at room temperature.

lemon cake with frosting and fresh blueberries with a lemon in the background

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

more snacking cakes to enjoy

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

Yield: 9 servings

Moist Lemon Snack Cake

lemon snack cake with blueberry frosting on a parchment lined pan with a fork

The BEST moist lemon snack cake! This easy cake recipe is made with fresh lemon juice and zest. Topped with a lemon glaze, it's the perfect dessert for lemon lovers!

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

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

Ingredients

  • 1 ¼ cups all-purpose flour (156g)
  • 3 tablespoons cornstarch (24g)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature (113g)
  • ¾ cup granulated sugar (150g)
  • zest from 2 lemons
  • 1 large egg
  • 1 large egg white
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons lemon juice (30mL)
  • ⅔ cup buttermilk*, room temperature (160mL)

lemon syrup

  • juice from one lemon (about 60-70g)
  • 3 tablespoons confectioners' sugar (24g)

Instructions

    1. Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper.
    2. Whisk the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g), baking powder (2 teaspoons) and kosher salt (½ teaspoon) together in a medium bowl and set aside.
    3. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream the butter (½ cup/113g), sugar (¾ cup/150g) and lemon zest (from 2 lemons) on medium-high (6 on a KitchenAid) until light, about 3 minutes. Scrape up and down the bowl and add the whole egg (1 large), mixing on medium-high for about a minute. Scrape the bowl again and add the egg white (from 1 large egg), vanilla (½ teaspoon) and lemon juice (2 tablespoons/30mL) and mix for another 2 minutes. The mixture will likely look curdled at this point.
    4. With the mixer on low, alternate adding the flour mixture and the buttermilk (⅔ cup/160mL). (⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, ½ buttermilk, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until just combined or stop with just a streak or two of flour remaining and give it a stir or two with a spatula.
    5. Pour/spread batter into the prepared 8x8 baking pan. Bake for 25-30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool with the pan sitting on a wire cooling rack for 10 minutes.
    6. While the cake is cooling, make the lemon syrup by mixing the juice of one lemon (about 60-70g) with confectioners' sugar (3 tablespoons/24g). Once the cake has cooled for 10 minutes, use a pastry brush to brush the lemon syrup over the top of the cake. Use as much or as little of the syrup as you would like. (if you have leftover syrup, add some water to make a glass of lemonade!)
    7. Decorate as desired once cool. Lemon sugar topping from my lemon donuts is delicious sprinkled over the top of the cake. It's also fantastic with blueberry frosting or for even more lemon, lemon buttercream frosting.

Notes

*I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅔ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

The cake can be stored in an airtight container at room temperature for 1 - 2 days or refrigerated for up to one week.

The cake can also be frozen for up to two months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

The lemon snack cake tastes best at room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 269Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 232mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 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.

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Easy Freeze Dried Blueberry Frosting

This easy freeze dried blueberry frosting can be made in 10 minutes. The all natural color and flavor is perfect for frosting cakes, cookies and cupcakes.

swirl of buttercream on a piece of parchment with freeze dried berries and a whisk and piping bag in the background

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

I have been making homemade frosting for decades! This American style buttercream frosting is the least technique sensitive type to make.

When we hit winter, I am always craving the fresh flavors of summer and this blueberry frosting is a great way to add berry flavor to cupcakes, cookies and cakes. I absolutely adore it on top of a lemon cake!

You will love how easy it is to make this not too sweet buttercream, which isn't nearly as sweet as typical frostings!

💗 why you will love this fluffy frosting

  • Easy ~ this easy blueberry frosting recipe comes together in about 10 minutes. No making blueberry puree or blueberry sauce!
  • Flavor ~ this homemade blueberry buttercream frosting uses freeze dried berries, which adds all natural flavor.
  • Not overly sweet ~ this recipe uses much less sugar than a usual American buttercream, which lets the blueberry flavor shine.
  • Color ~ look at that beautiful color without any food color! {just a side note, different brands of freeze dried berries can yield slightly different colors due to the natural pigment in blueberries called anthocyanin.}
slice cut from a cake with forks and a napkin

🛒 ingredients and substitutions

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

ingredients needed for blueberry frosting.
  • Butter ~ a half cup unsalted butter needed at room temperature, so pull it out 1-2 hours before using. If you only have salted butter, leave out the kosher salt.
  • Kosher salt ~ just a little to balance the sweetness. If you only have table salt, use half the amount.
  • Confectioners' sugar ~ also known as powdered sugar or icing sugar. Adds sweetness and thickness to the from scratch frosting.
  • Freeze dried blueberries ~ crushing the freeze dried berries to a powder allows us to add a lot of all natural flavor without adding moisture to the frosting. I buy mine at Trader Joe's or Target. They are usually found with the dried fruit or snacks. If you cannot find freeze dried blueberries, ¼ to ⅓ cup of blueberry jam can be substituted. The color will not be quite as vibrant and you may need to reduce the amount of heavy cream.
  • Heavy cream ~ helps the blueberry buttercream reach a soft and fluffy texture. You can use heavy cream, heavy whipping cream or half and half.
  • Vanilla ~ to round out the flavors. If you would like to add a teaspoon or two of fresh lemon juice, that can also add a nice brightness to the frosting.
whisk with blueberry frosting on the top and a bowl of buttercream in the background
Using the whisk attachment helps to create the fluffy buttercream.

🥣 how to make homemade blueberry buttercream

Start by crushing the freeze dried blueberries in a food processor or spice grinder to create a fruit powder.

Then using a stand mixer with the whisk attachment {or with a hand held mixer}, whisk the butter and kosher salt on high for two minutes. 

crushed freeze dried blueberries in a food processor bowl
Use a food processor to grind the freeze dried blueberries to a powder.
butter and confectioners' sugar whipped in a mixing bowl
The butter will be fluffy and light after whipping with the whisk.

Scrape up and down the bowl and add half of the confectioners' sugar and mix on low until it comes together, then turn the mixer up to high and beat for 1 minute more. 

Now add the 2nd cup of confectioners' sugar, blueberry powder, heavy cream and vanilla extract and beat on low until incorporated and then on medium-high until fluffy.

butter, confectioners' sugar, vanilla and freeze dried blueberries in a mixing bowl
After the initial butter and confectioners' sugar have whipped together, add the remaining confectioners' sugar, crushed blueberries and vanilla.
frosting after it's been whipped in the mixing bowl
After whipping in the freeze dried blueberries, the frosting is fluffy and has a bright color.

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.

👩🏻‍🍳 tips for fluffy frosting

Room temperature butter: we want the butter to be soft enough that it will whip to be light and fluffy. It usually takes 1 - 2 hours for butter to come to room temperature.

Crush the freeze dried blueberries to a fine powder: getting the freeze dried berries crushed as finely as possible will help to have the smoothest frosting. Try to avoid large pieces of blueberry, especially if you want to pipe the frosting.

Use the whisk attachment: using the whisk on your mixer helps to add air and make the frosting extra fluffy.

Get rid of air bubbles: once the blueberry frosting has finished mixing, use a spatula or wooden spoon to push the frosting up against the sides of the bowl. This pushes out any air bubbles and gives us a nice fluffy frosting.

Use heavy cream: half and half or milk can be substituted, but using heavy cream will give you the best creamy and fluffy frosting.

blueberry frosting piped on a piece of parchment paper with freeze dried berries

💬 frequently asked questions

what is frosting versus buttercream?

Frosting is usually a thick and fluffy topping that has enough stability so it can be piped onto cupcakes or cakes.

Buttercream is a frosting that uses butter in the ingredients. So, not all frostings are buttercream!

can I use dried blueberries instead?

No, dried blueberries are too chewy and will not mix into the frosting correctly.

can I use frozen or fresh blueberries?

I do not recommend it with this recipe as fresh and frozen blueberries add a lot more liquid and will change the consistency of this frosting.

how do you thicken runny buttercream?

If your homemade frosting has gotten too thin or runny, add a tablespoon or two of confectioners' sugar as needed until you reach your desired consistency.

🫙how to store

This homemade buttercream can be left {covered} at room temperature for up to two days.

Store any leftover blueberry frosting in an airtight container in the refrigerator for up to one week.

You can also freeze the buttercream in an airtight container for up to three months. Allow the frosting to defrost overnight in the refrigerator and then bring to room temperature and re-whip in your mixer before using.

cake with frosting sitting atop a baking tin with lemons and forks

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

🧁 what to pair with blueberry frosting

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

Yield: frosting for 12 cupcakes or a snack cake

Easy Freeze Dried Blueberry Frosting

swirl of blueberry frosting on a piece of parchment paper with freeze dried berries and a piping bag in the background

This easy freeze dried blueberry frosting can be made in 10 minutes. The all natural color and flavor is perfect for frosting cakes, cookies and cupcakes.

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

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • freeze dried blueberries (1.2 oz/34g)
  • ¾ cup unsalted butter, room temperature (170g)
  • ¼ teaspoon kosher salt
  • 2 cups confectioners' sugar (240g)
  • 3 tablespoons heavy cream (45mL)
  • 1 ½ teaspoons pure vanilla extract

Instructions

  1. Start by crushing the freeze dried blueberries (1.2 oz/34g) in a food processor or spice grinder to create a fruit powder.
  2. Then using a stand mixer with the whisk attachment (or with a hand held mixer), whisk the butter (¾ cup/170g) and kosher salt (¼ teaspoon) on high for two minutes (speed 8 on KitchenAid).  Scrape up and down the bowl and add 1 cup/120g of the confectioners' sugar and mix on low until incorporated, then turn the mixer up to high and beat for 1 minute more. 
  3. Add the 2nd cup of confectioners' sugar, blueberry powder, heavy cream (3 tablespoons/45mL) and vanilla (1 ½ teaspoons) and beat on low until incorporated and then on medium-high (speed 6 on KitchenAid) 4-5 minutes more.
  4. Spoon or pipe the frosting onto the top of cooled cupcakes, a snack cake, cookies.

Notes

A motar and pestle can also work to crush the freeze dried blueberries.

If the frosting seems too thick, you can add a little more heavy cream. I would add a tablespoon at a time. Fresh lemon juice is also a nice flavor addition and can be used to thin the frosting. If you find the frosting too thin, just add a few tablespoons of confectioners' sugar until you reach the consistency you are going for.

If you like a sweeter frosting, you can add up to one cup of confectioners' sugar (120g), you will also need to add at least a tablespoon more of heavy cream or lemon juice.

Any leftover frosting can be stored in an airtight container in the refrigerator for up to one week.

You can also freeze the buttercream in an airtight container for up to three months. Allow the frosting to defrost overnight in the refrigerator and then bring to room temperature and re-whip in your mixer before using.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 187Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 29mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 0g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Frostings

Small Batch Banana Muffins

This easy one banana muffins recipe makes a small batch of moist muffins. With only one tablespoon of refined sugar {in the whole batch!} they are mostly healthy and packed with whole wheat flour and bran. The perfect way to start your day on the right foot!

muffin on a stack of plates

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

As a lifetime baker and busy mom, making a breakfast filled with good, nutrient dense foods is a priority for me.  Enter this quick and easy recipe that will use up that one lonely banana sitting on your counter.

This one banana muffins recipe makes an insanely moist small batch that is perfect when you don't want extra muffins hanging around. Plus it has the best, slightly crunchy, cinnamon sugar top!

This post was originally published in May of 2020 and has been updated with helpful information. The recipe remains the same, with one small change in technique.

💗 Why you will love this recipe using one banana

Small batch recipe ~ a perfect yield of six muffins!

Healthy ~ with low sugar and whole wheat flour, this recipe meets my criteria of healthy {please remember your and my idea of healthy may be different}.

No mixer needed ~ I don’t know about you, but I’m always a fan of not having to pull my mixer out!

Kid approved ~ my girls and their friends gobble up this banana muffin recipe.

muffins with banana slices

🍌 ingredients needed

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

ingredients for small batch banana muffins
  • Wheat bran ~ using bran is a great way to increase fiber and add nutrition density. I like Bob’s Red Mill.
  • Whole wheat flour ~ I’m a fan of King Arthur Flour, but use your favorite.
  • Baking powder and baking soda ~ bring a little lift to the small batch banana muffins.
  • Kosher salt ~ just a little to balance the flavors.
  • Ground nutmeg and vanilla ~ for flavor, I prefer pure vanilla extract.
  • Bananas ~ one medium banana {7-8 inches in length}, the riper the better! This should give you about a half cup mashed banana.  If you only have small bananas, you may need two.
  • Honey ~ for sweetness {I prefer local honey}.
  • Coconut oil ~ brings moisture to the one banana muffins.
  • Egg ~ one large egg is needed.
  • Milk ~ use your favorite; I typically use almond milk or 1%.
  • Butter, brown sugar and cinnamon ~ for topping the easy banana muffins.

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 6 muffins from 1 banana!

Start by preheating your oven and preparing a muffin pan. These muffin liners are my all time favorite for both cupcakes and muffins.

Whisk together your dry ingredients. To give an extra nutritional boost and to keep these muffins on the healthy side, whole wheat flour and wheat bran make the base of the dry ingredients.

In another bowl, mix the mashed banana, honey, egg, melted and cooled coconut oil, vanilla and milk. {this doesn't look the prettiest, so I didn't include a photo}

Then pour the wet ingredients into the dry and gently combine it all together. Now let the batter rest for 10 minutes.

I like using an ice cream scoop to easily fill the prepared muffin wells. The batter will fill the liners almost to the top.

cinnamon sugar on top of muffin batter in a muffin tin
Take about ½ teaspoon of the cinnamon sugar mixture and place it on the top of each muffin prior to baking.

Next melt the butter and mix in brown sugar and cinnamon. Add a small dollop of the cinnamon sugar mixture to the top of each muffin. This adds a nice bit of sinfulness to the taste of the muffins, while not adding much refined sugar.

📝 Tips for the best banana muffins

Use a very ripe banana ~ it will be sweeter, easier to mash and will provide extra moisture and more banana flavor.  The banana should be very speckled or even turning black.

Don’t overmix the batter ~ this can cause tough muffins and we want fluffy and soft!

Let the batter rest ~ once mixed, let the small batch banana muffin batter rest for 10 minutes.  This should help yield a taller muffin top. {This is the one small change in technique from the original recipe}.

baked muffins in a muffin tin

💡variation ideas

Banana nut muffins ~ pecans and walnuts are both delicious additions.  Add up to ½ cup.

Banana chocolate chip muffins ~ add up to ½ cup of mini or regular sized chocolate chips.  We like semi-sweet chocolate.

Fruit ~ blueberries are fantastic with banana bran muffins!

Coconut ~ add ½ cup of chopped coconut.  

For mini muffins ~ you should get 12 mini muffins; they will take about 10 minutes total to bake. 

small batch banana muffin on a plate

💬 frequently asked questions

can I double this recipe?

Yes! If you need more than six muffins this banana muffin recipe easily doubles.

what is the best temperature for baking muffins?

This recipe starts with the oven at 425°F. The hot blast of initial heat helps create a nice, tall top on the muffins. After five minutes, you will drop the temperature to 350°F for the remaining bake time.

can I add nuts to the recipe?

Yes!  Add up to ½ cup of nuts; pecans and walnuts are our favorites.

How to store

Place the small batch banana muffins in an airtight container and store at room temperature for 1-2 days. Muffins will stay fresh in the refrigerator for up to one week if stored in an airtight container. They can also be frozen for up to three months.

As a side note, this one banana muffin recipe comes out so insanely moist that I tested leaving the muffins out uncovered overnight. They were still super soft and moist the next day!

muffin on a cooling rack

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

More healthier or small batch recipes or to enjoy

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

Yield: 6 muffins

Small Batch Banana Muffins

one banana muffin on a plate

With only one tablespoon of refined sugar (in the whole batch!) they are mostly healthy and packed with whole wheat flour and bran. The perfect way to start your day on the right foot!

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

Prep Time 15 minutes
Bake Time 18 minutes
Total Time 33 minutes

Ingredients

  • ¼ cup wheat bran (16g)
  • ¾ cup whole-wheat flour (98g)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • 1 medium banana, mashed, approximately ½ cup (90-100g)
  • 2 tablespoons honey (I prefer local honey) (42g)
  • 1 tablespoon coconut oil, melted and slightly cooled (15g)
  • ½ teaspoon pure vanilla extract
  • 1 large egg
  • ½ cup milk* (120mL)

Cinnamon Topping

  • 1 tablespoon butter, melted (14g)
  • 1 tablespoon brown sugar (13g)
  • ½ teaspoon ground cinnamon

Instructions

    1. In a large bowl, whisk together the wheat bran (¼ cup/16g), whole-wheat flour (¾ cup/98g), baking powder (½ teaspoon), baking soda (½ teaspoon), kosher salt (½ teaspoon) and nutmeg (½ teaspoon). Set aside.
    2. In another bowl, combine the mashed banana (1 medium/½ cup/100g), honey** (2 tablespoons/42g), cooled melted coconut oil (1 tablespoon/15g), vanilla extract (½ teaspoon), egg (1 large) and milk (½ cup/120mL). Pour the wet ingredients into the dry ingredients and stir until gently combined. Allow the batter to sit for ten minutes.
    3. Preheat oven to 425°F and line your muffin pan with paper liners or coat with non-stick spray.
    4. While the batter rests and the oven preheats, stir together the melted butter (1 tablespoon/14g), brown sugar (1 tablespoon/13g) and cinnamon (½ teaspoon) and add a small dollop (about ½ teaspoon) to the top of each muffin.
    5. Bake for 5 minutes at 425°F, then turn the oven down to 350°F (keeping muffins in the oven the whole time) and bake another 12-14 minutes or until a toothpick inserted in the center of the muffin comes out clean.
    6. Allow muffins to cool about 5 minutes in the pan and then transfer to a wire rack to cool further.

Notes

*Use your favorite milk; I typically use almond milk or 1%.

**I like to add the honey to the melted coconut oil and stir the two together; I find it helps cool the oil quickly and lets the honey mix into the wet ingredients better.

Store small batch banana muffins in an airtight container at room temperature for 1-2 days. Muffins will stay fresh in the refrigerator for up to one week if stored in an airtight container.

They can also be frozen for up to three months.

This recipe easily doubles to make a dozen muffins.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 38mgSodium: 288mgCarbohydrates: 25gFiber: 3gSugar: 11gProtein: 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.

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Muffins

Lemon Donuts

Lemon donuts are soft cake donuts that are baked, not fried. Made with white whole wheat flour and topped with a lemon sugar, they are full of lemon flavor!

donuts and donut holes on a wire rack with lemon slices

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

It's been a while since I posted a healthier breakfast recipe and the start of a new year and citrus season seems like a good time to bring you another one!

Now healthy is always a subjective term, but these homemade lemon donuts are made with Greek yogurt and white whole wheat flour for more protein. And while they still contain sugar, it's not nearly as much as a traditional donut recipe. My sugar bugs didn't mind these changes a bit!

Baked cake donuts are simple to make and are always welcome for a breakfast at my house.

💗 why you will love these baked donuts

  • Texture ~ they are soft, fluffy and cake like since they are baked.
  • Healthier ~ made with white whole wheat flour and a lot less sugar than many donut recipes.
  • Flavor ~ the lemon sugar topping, lemon zest and lemon juice all bring a bright lemon flavor. Perfect for lemon lovers!
donuts with lemon sugar on a plate with lemon slices

🍋 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 lemon donuts
  • White whole wheat flour ~ tends to have more protein than refined white flour. You can substitute all-purpose flour, if needed. I love King Arthur flour.
  • Baking powder and baking soda ~ 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. Used both in the lemon donuts and the lemon sugar coating.
  • Lemons ~ both the zest and juice of fresh lemons is needed. Microplane is who makes my favorite zesting tool. And this is the juicing tool I use.
  • Egg ~ one large at room temperature.
  • Vanilla ~ just a little to balance the flavors.
  • 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 {not shown} ~ adds moisture. You want the oil in it's melted form.
  • Simple syrup {not shown} ~ just a tiny bit so the lemon sugar coating will stick to the baked lemon donuts. The cake donuts are absolutely amazing with my friend Lindsey's lemon simple syrup! You only need a couple tablespoons and can use the rest for cocktails or Lindsey's lemon soda {she should be your go-to girl for creative syrups and drink recipes}!
stack of donuts; one missing a bite

👩🏻‍🍳 how to make lemon donuts

Start by preheating the oven to 350°F and prepare a donut pan with non-stick spray and set aside.

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

Then in a small bowl, create the lemon sugar by combining the granulated sugar with the lemon zest and work it together with your {clean} fingers to infuse the sugar with the lemon zest.

white whole wheat flour, baking soda, baking powder and kosher salt whisked together in a mixing bowl
Whisk the dry ingredients together and set aside.
lemon sugar in a small bowl
Use your clean fingers to work the lemon zest into the granulated sugar.

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

Then add the milk and lemon juice and whisk until combined.

greek yogurt, egg, lemon sugar and vanilla in a mixing bowl.
Add the room temperature Greek yogurt, lemon sugar, egg and vanilla to a bowl.
egg, lemon zest, sugar, vanilla, and greek yogurt whisked together in a mixing bowl.
The first of the wet ingredients until fully combined.
milk and lemon juice added to the wet ingredients in a bowl
Once the wet ingredients are combined, add the lemon juice and milk and whisk them in.

Finally add the coconut oil and whisk until fully combined.

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

wet ingredients in a mixing bowl
After the coconut oil has been whisked into the wet ingredients.
dry ingredients added to wet in a bowl with a whisk
Add the dry ingredients to the wet and use a whisk to combine them.
batter in a bowl with a whisk
The lemon donut batter is thick.

Spoon the batter into each donut well, filling about ¾ of the way full. Bake until the edges are lightly browned.

donuts and donut holes on a cooling rack
You can use a paring knife to clean up the hole in the middle of the donut, if desired.

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.

🍩 how to make the lemon sugar topping

Combine the granulated sugar with the lemon zest and use your fingers to work the zest into the sugar.

Then use a pastry brush to lightly brush the top of each donut with simple syrup and then dunk the top of the donut into the prepared lemon sugar. The simple syrup helps the lemon sugar to stick to the donut.

pastry brush brushing on simple syrup
Use a pastry brush to lightly coat the top of the donut with simple syrup.
donut in a bowl of lemon sugar
Once you have brushed the top of the donut with simple syrup, place in the lemon sugar to adhere the topping.

📝 tips for the best homemade donuts

  • 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.
  • 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, use a mini muffin pan to make donut holes with the remaining batter.
stack of donuts on a tray with coffee cups

variations

Donut holes ~ use mini muffin pans instead of a donut pan.

Filled donuts ~ fill the mini donut holes with your favorite jam or lemon curd.

Glazed donuts ~ use a donut icing with powdered sugar. Just substitute lemon juice for the orange juice in this baked donut recipe icing.

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

do I need a donut pan?

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

can I substitute the lemon juice with lemon extract?

I do not recommend this substitution. Lemon extract is much stronger than lemon juice. You need fresh lemons for the zest, so juicing them is simple to do after you've removed the zest.

do my ingredients really need to be at room temperature?

For this recipe, no, they do not. BUT, the egg, milk and Greek yogurt will combine so much easier and create a better emulsion that traps air if they are not cold. The trapped air then expands during baking to create a fluffier donut.

can I make these homemade donuts ahead?

I prefer homemade donuts when they are freshly baked. That being said, they are cake donuts and if you need to make them ahead you can. Just allow them to cool completely and store in an airtight container for 1-2 days. I would wait to put the lemon sugar topping on until you are ready to serve them.

🫙 how to store

Baked lemon 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.

Non lemon sugared donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator, then allow to come to room temperature. Top with the lemon sugar once room temperature.

lemon donuts with a bowl of lemon sugar

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

more citrus recipes to try

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

Yield: 8 donuts {or 6 large donuts and 6 donut holes}

Lemon Donuts

lemon donuts on a cooling rack with lemon slices

Lemon donuts are soft cake donuts that are baked, not fried. Topped with a lemon sugar, they are full of lemon flavor!

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

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

Ingredients

lemon donuts

  • 1 cup white whole wheat flour (120g)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅓ cup granulated sugar (67g)
  • 1 tablespoon lemon zest, about 1 medium lemon
  • 1 large egg, room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup Greek yogurt, room temperature (65g)
  • ⅓ cup milk, room temperature (80mL)
  • 2 tablespoons lemon juice (30mL)
  • 2 tablespoons coconut oil, melted and slightly cooled (30mL)

lemon sugar

  • 1 tablespoon lemon zest
  • ⅓ cup granulated sugar (67g)
  • 2 tablespoons simple syrup* (30mL)

Instructions

  1. Preheat oven to 350°F. Prepare a donut pan with non-stick spray and set aside.
  2. In a medium size bowl, whisk together the white whole wheat flour (1 cup/120g), baking powder (1 teaspoon), baking soda (¼ teaspoon), and kosher salt (½ teaspoon).
  3. In a small bowl, create the lemon sugar by combining the granulated sugar (⅓ cup/67g) with the lemon zest (1 tablespoon) and work it together with your (clean) fingers to infuse the sugar with the lemon zest.
  4. In another bowl, whisk the egg (1 large), lemon sugar (⅓ cup/67g), vanilla (½ teaspoon) and Greek yogurt (¼ cup/65g) until combined. Then add the milk (⅓ cup/80mL) and lemon juice (2 tablespoons/30mL) and whisk until combined. Finally add the coconut oil (2 tablespoons/30mL) and whisk until fully combined.
  5. Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick. Spoon the batter into each donut well, filling about ¾ of the way full.
  6. 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 two 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.
  7. For the lemon sugar topping: combine the granulated sugar (⅓ cup/67g) with the lemon zest (1 tablespoon) and use your fingers to work the zest into the sugar.
  8. Use a pastry brush to lightly brush the top of each donut with simple syrup and then dunk the top of the donut into the prepared lemon sugar. The simple syrup helps the lemon sugar to stick to the donut.

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 taste the best with room temperature eggs, milk and Greek yogurt, but the recipe still works without following this step.

Baked lemon 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. Non lemon sugared donuts can be frozen for up to 2 months. Thaw overnight in the refrigerator before warming to your liking.

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

Greek yogurt can be substituted with sour cream.

*To make the simple syrup ~ mix ¾ cup granulated sugar and ½ cup water in a small saucepan over medium-low heat. Stir until the sugar completely dissolves and the mixture is clear. Remove from the heat and allow to cool before using. You will have leftover simple syrup - store in an airtight container in the refrigerator for up to one week. Use in cocktails or to sweeten coffee or tea.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 178Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 197mgCarbohydrates: 32gFiber: 2gSugar: 20gProtein: 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.

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Breakfast

Lime Cookies

Lime cookies are a citrus twist on Italian wedding cookies. The best no egg, shortbread-like cookie glazed with an easy lime icing. Perfect Easter or Christmas cookies, for an afternoon tea party or with your morning coffee.

inside of a lime shortbread cookie

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

With decades of cookie baking under my belt, sometimes I want just a simple classic cookie.

This variation on Italian wedding cookies brings a touch of citrus, which is a lovely surprise to the taste buds. The cookie dough comes together in minutes and goes straight into the oven, so there is no waiting for it to chill. Always a bonus, if you ask me!

💗 why you will love these no egg cookies

  • Easy glaze ~ frosted with a simple lime icing recipe that sets.
  • Simple ingredients ~ only six ingredients are needed.
  • Bite size ~ the lime shortbread cookies are a two-bite size.
  • Texture ~ the lime cookies are tender, buttery, slightly crumbly and melt in your mouth.
pile of lime cookies on a platter with milk and limes in the background

🛒 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 lime cookies
  • Butter ~ I prefer unsalted butter and it needs to be room temperature, so pull it out a couple hours before starting the cookie recipe.
  • Confectioners' sugar ~ brings a little sweetness and gives that melt in your mouth texture to these lime shortbread cookies.
  • Lime zest and juice~ from 2 medium limes. This is my favorite zesting tool!
  • Kosher salt ~ to enhance and balance the flavors.
  • All-purpose flour ~ gives structure to the cookies. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
  • Almond flour ~ for that nutty texture, flavor and chewiness. I use Bob's Red Mill, but know lots of people who love the Kirkland almond flour from Costco.

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 shortbread lime cookies

Start by preheating the oven to 325°F and line one baking sheet pan with parchment paper or a silicone baking mat.

In a small bowl, combine the confectioners' sugar and lime zest, using your fingers to work the zest into the sugar.

Then using a stand mixer with the paddle attachment or a hand held mixer, cream together the butter and kosher salt for about one minute.

Then add the confectioners' sugar/lime mixture and beat until light and fluffy. Scrape up and down the bowl.

butter and salt in a bowl
Add the kosher salt to the butter and cream together.
powdered sugar added to creamed butter in a bowl
Once the butter and salt are creamed, add the lime zest and confectioners' sugar mixture.
butter, salt, sugar and lime zest creamed together in a bowl with a hand mixer.
The butter, salt, sugar and lime zest get creamed together prior to adding the flour.

Now add 1 cup of the all-purpose flour and mix on low until it starts to combine. Add the almond flour and mix on low to combine. Stop and scrape the bowl and add in the final cup of all-purpose flour, mixing on low until just fully combined. The mixture may be a little crumbly, but will form a ball if you squeeze some together with your hand.

Then divide the dough into approximately 1-inch balls {mine were 28g each} and place on the prepared baking pan. They do not spread much so you can place them fairly close together. Bake for 13-17 minutes. The cookies will be barely light brown along the bottoms. Allow the cookies to cool completely before glazing.

cookie dough after the flour is added
The cookie dough can be a little crumbly, but should hold together if squeezed in a hand.
lime cookie dough in a bowl with a spatula
Use a spatula to bring the cookie dough together.
cookie dough balls on a parchment lined baking sheet
Roll the cookies into balls and place on a parchment lined baking sheet.

Glazing the lime cookies

For the icing glaze, add confectioners' sugar to a bowl and add the lime juice to create a thick glaze.

Dunk the top of each cookie in the glaze and set on a cooling rack or plate to allow the icing to harden. If desired, sprinkle with additional lime zest when the glaze is still wet.

hand dipping a cookie into icing glaze
Lightly dip the top of each cookie in the lime glaze.
hand holding a glazed lime cookie
Allow the icing glaze to dry after dipping the top of the cookie.

📝 tips for the best lime wedding cookies

  • Use room temperature butter, which is cooler than you might think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
  • Don't over bake the lime cookies. The edges or bottoms should only be lightly browned.
  • Allow the lime Italian wedding cookies to cool completely before adding the glaze.

variation ideas

Lemon tea cookies ~ substitute the lime zest and juice with lemon.

Coconut lime ~ add some chopped flaked coconut on the wet glaze.

Vanilla wedding cookies ~ omit the lime and use 1 teaspoon of vanilla extract.

Anise flavor ~ a very common Italian flavor, use 1 teaspoon of anise extract and omit the lime.

Sprinkles ~ nonpareils {the little round balls} are traditional on Italian wedding cookies.

No icing ~ you can leave the glaze off and just roll the cooled cookies in confectioners' sugar or dust the tops of them with the sugar.

lime cookies, some with glaze and lime zest and some with confectioners's sugar

💬 frequently asked questions

can I use bottled lime juice instead of fresh?

The short answer is yes, but I highly recommend using fresh for the best taste. You will already be zesting limes, so squeezing them for fresh juice is easy to do.

how do you add flavor to cookies?

Zest is one of my favorite ways to flavor cookies! Lemon, lime and orange zest bring a perfect punch of flavor to most baked goods.

🫙 how to store

Lime cookies can be stored in an airtight container at room temperature for up to five days.

They can also be frozen for up to three months. The glaze gets a little shiny when defrosted, but they still look and taste fine.

pile of cookies on a plate

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

more lime and shortbread recipes to enjoy

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

Yield: 32 cookies

Lime Cookies

lime cookie with a broken cookie showing the inside texture

Lime cookies are a citrus twist on Italian wedding cookies. The best no egg, shortbread-like cookie glazed with an easy lime icing. Perfect Easter or Christmas cookies, for an afternoon tea party or with your morning coffee.

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

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

Ingredients

  • 1 cup unsalted butter, room temperature (226g)
  • ½ cup confectioners' sugar (60g)
  • Lime zest from 2 medium limes
  • ½ teaspoon kosher salt
  • 2 cups all-purpose flour (250g)
  • 1 cup almond flour (112g)

icing glaze

  • ½ cup confectioners' sugar (60g)
  • lime juice from one lime, about 2 tablespoons

Instructions

  1. Preheat the oven to 325°F and line one baking sheet pan with parchment paper or a silicone baking mat.
  2. In a small bowl, combine the confectioners' sugar (½ cup/60g) and lime zest (from two medium limes), using your fingers to work the zest into the sugar.
  3. Then using a stand mixer with the paddle attachment or a hand held mixer, cream together the butter (1 cup/226g) and kosher salt (½ teaspoon) for about one minute. Then add the confectioners' sugar/lime mixture and beat until light and fluffy, about 1-2 minutes (speed 6 on a Kitchen Aid mixer). Scrape up and down the bowl.
  4. Add 1 cup of the all-purpose flour and mix on low until it starts to combine. Add the almond flour (1 cup/112g) and mix on low to combine. Stop and scrape the bowl and add in the final cup of all-purpose flour, mixing on low until just fully combined. The mixture may be a little crumbly, but will form a ball if you squeeze some together with your hand.
  5. Divide the dough into approximately 1-inch balls (mine were 28g each) and place on the prepared baking pan. They do not spread much so you can place them fairly close together.
  6. Bake for 13-17 minutes. The cookies will be barely light brown along the bottoms. Allow the cookies to cool completely before glazing.
  7. For the lime glaze: add confectioners' sugar (½ cup/60g) to a bowl and add the lime juice to create a thick glaze (you may not need all the juice from one lime). Dunk the top of each cookie in the glaze and set on a cooling rack or plate to allow the icing to harden. If desired, sprinkle with additional lime zest when the glaze is still wet.

Notes

Cookies can be stored in an airtight container at room temperature for up to five days.

They can also be frozen for up to three months. The glaze gets a little shiny when defrosted, but they still look and taste fine.

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 115Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 21mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 2g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Biscoff Truffles

Biscoff truffles are a three ingredient no bake dessert. The truffle balls are made with crushed biscoff cookies and cookie butter, then dipped in white or dark chocolate. The BEST easy truffle recipe!

white and dark chocolate dipped biscoff truffles on parchment paper

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

In the years before having my girls, Christmas baking included making homemade gingerbread truffles. The recipe involved infusing dark chocolate with ginger, cinnamon, nutmeg and clove and then making a decadent ganache. They were absolutely delicious, but a lot of work.

Fast forward to life of a mom, running my own business, seeing dental hygiene patients two days a week and trying to keep up with life. I'm busy. And so are you! So we need a simple, quick recipe for Christmas truffles and I've got you covered with these biscoff truffles.

My recipe is made without cream cheese and the filling comes together in minutes with the help of a food processor {don't worry, I've got options for you if you don't have one}. You can even serve them to your vegan friends if you make sure your dipping chocolate is vegan.

  • Easy ~ just crush the cookies and mix in the cookie butter spread. Then roll into balls, chill and dip in chocolate.
  • Flavor ~ the warm caramelized cookie flavors are perfect for a truffle filling.
  • Great for gifting ~ the 3 ingredient truffles are a great addition to holiday cookie trays or for giving as Christmas truffles.
biscoff truffle with a bite missing

🛒 ingredients

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

ingredients for biscoff truffles
  • Speculoos cookies ~ I tested this recipe with both the Trader Joe's speculoos cookies and Lotus biscoff. Either version works. Gingersnaps would also be a suitable substitution. I usually buy Lotus biscoff cookies at Target.
  • Cookie butter ~ both Trader Joe's or Lotus' spread works. I recommend using the smooth version. Typically sold near the peanut butter, but I often spy it in the bakery section at grocery stores as well.
  • Chocolate ~ white chocolate and biscoff goes so nicely together. If chocolate is more your thing; milk or dark chocolate also work.

If you want to make this truffle recipe vegan, make sure your ingredients are vegan. Both Lotus and Trader Joe's products are, but be sure to check the labels if you use another brand.

Dark chocolate is typically vegan, but white and milk chocolate are often not. Pascha Chocolate is one I've used for vegan white chocolate.

🥣 how to make biscoff truffles

Start by placing the biscoff or speculoos cookies in the bowl of a food processor and blend until fine crumbs.

Then add the cookie butter spread and blend until a thick paste forms.

ground cookies in a food processor bowl
Grind the biscoff cookies until they become fine crumbs.
cookie butter spread added to cookie crumbs in the bowl of a food processor
Once the cookies are fine crumbs, add the cookie butter spread.
biscoff truffle dough mixed in a food processor
Blend until a thick paste forms.

Use a small cookie scoop {I used a size 100, which is about 1.5 teaspoons} and place the truffle balls on a plate or sheet pan. Freeze for 30 minutes.

After the truffle balls have chilled, remove them from the freezer and roll each truffle into a round ball then place back in the freezer to cool while you melt the chocolate.

truffle balls on a parchment lined cookie sheet
Scoop tablespoon size balls of the truffles onto a parchment or wax paper lined pan or plate.
truffle dough rolled into balls
After the truffle filling has chilled, roll it between your hands into truffle balls.

Then melt ¾ of the white chocolate using the double boiler method or in the microwave {if you are comfortable using the microwave for melting chocolate}.

Once the chocolate has melted, remove it from the heat and add in the remaining ¼ of the white chocolate, mixing until it is completely melted and smooth.

Now remove about 4 truffle balls at a time {they are easier to work with when cold} and dip them in the chocolate, shaking off the excess and place them on the prepared plate/pan. Continue removing truffles from the freezer and dipping them until you dip them all.

bowl with chopped chocolate over a pot of simmering water {double boiler}
This is what my double boiler set up looks like.
melted white chocolate in a bowl with a spatula and truffle balls in the background.
The chocolate should be smooth after removing from the heat and mixing in the last quarter of chocolate.
fork lifting a biscoff truffle from a bowl of melted chocolate
I hold the truffle over the chocolate and lightly tap my wrist on the side of the bowl to remove excess chocolate from the truffle ball.

📝 tips for the best 3 ingredient truffles

  • Crush the biscoff cookies into fine crumbs; the finer the crumbs are the softer the truffle is.
  • Use a cookie scoop for uniform sized truffle balls. I use a size 100.
  • Only work with 3 - 4 truffle balls at a time when dipping them in the chocolate.
  • For a smooth chocolate finish, work quickly. I use a fork to remove the dipped truffle balls from the chocolate and then gently tap my wrist {holding the fork} to remove the excess chocolate.
  • Work quickly if you want to add crushed biscoff cookies to the tops of the cookie truffles. The chocolate hardens fast, so add any toppings immediately after dipping. This does not apply to coming back to drizzle another layer of chocolate over the tops.
white chocolate drizzled over the tops
If you want to add crushed biscoff crumbs to the truffles, be sure to add them as soon as you dip them or drizzle the chocolate as it sets very quickly.

variation ideas

Gingerbread truffles ~ the flavors of cookie butter mimic gingerbread, so you don't need to change a thing!

Peanut butter truffles ~ use crisp peanut butter cookies and peanut butter.

Nutella ~ substitute Nutella for the cookie butter spread for a cookie butter and chocolate truffle.

Milk or dark chocolate for dipping ~ use the same quantity and method of melting {in the recipe card below} for the chocolate of your choice.

Lemon truffles ~ use this 4 ingredient truffle recipe instead.

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 flavor of biscoff?

The flavor is reminiscent of a subtle gingerbread with hints of cinnamon, nutmeg and clove and not so much molasses. 

are biscoff and speculoos the same?

Yes. Speculoos are a type of biscuit {cookie} that have a spiced gingerbread-like flavor. Biscoff is a brand name that Lotus uses for their speculoos cookies.

can I make without a food processor?

I prefer using a food processor, but a mortar and pestle or a zip-top bag and rolling pin will also work. Work to get the cookie crumbs as fine as you can for the best truffle texture.

do the truffles have to be refrigerated?

They don't have any ingredients that require refrigeration, but I recommend storing them in the refrigerator as they can get quite soft at room temperature after an hour or so.

white and dark chocolate covered truffles

🫙 how to store

The biscoff truffles should be stored in an airtight container in the refrigerator. They can get quite soft when left at room temperature for more than one hour.

To freeze, simply place the cookie truffles in a freezer bag or container and store in the freezer for up to 2 months. I like to flash freeze mine first for about 30 minutes on a baking sheet before adding to the bag or container.

plate full of truffles with speculoos biscuits in the foreground

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

some of my best biscoff recipes

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

Yield: approximately 34 truffles

Biscoff Truffles

white and dark chocolate biscoff truffles with cookie crumbs on top

Biscoff truffles are a three ingredient no bake dessert. The truffle balls are made with crushed biscoff cookies and cookie butter, then dipped in white or dark chocolate. The BEST easy truffle recipe!

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

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

Ingredients

truffles

  • 24 biscoff or speculoos cookies (200g)
  • 1 cup cookie butter (240g)

white chocolate topping

  • 8 ounces white chocolate (226g)

Instructions

  1. For the truffles: place the biscoff or speculoos cookies (24 cookies/200g) in the bowl of a food processor and blend until fine crumbs.
  2. Then add the cookie butter spread (1 cup/240g) and blend until a thick paste forms.
  3. Use a small cookie scoop (I use a size 100) or about 1 ½ teaspoons and place the truffle balls on a plate or baking pan. Freeze for 30 minutes.
  4. After the truffle balls have chilled, remove them from the freezer and roll each truffle into a round ball then place back in the freezer to cool while you melt the chocolate.
  5. For the white chocolate topping: chop the white chocolate (8 ounces/226g) into small pieces and prepare a plate or baking pan with parchment or wax paper.
  6. Then melt ¾ of the white chocolate using the double boiler method* or in the microwave (if you are comfortable using the microwave for melting chocolate). Once the chocolate has melted, remove it from the heat and add in the remaining ¼ of the white chocolate, mixing until it is completely melted and smooth.
  7. Now remove about 3-4 truffle balls at a time (they are easier to work with when cold) and dip them in the white chocolate, shaking off the excess and place them on the prepared plate/pan. Continue removing truffles from the freezer and dipping them until you have them all dipped.
  8. You can decorate the truffles by drizzling extra chocolate over the tops. You can also top with extra crushed cookies crumbs; just be sure to add the crumbs as soon as you place the truffle on the prepared pan because the chocolate sets quickly.

Notes

*To create a double boiler, place a saucepan with an inch or two of water in the bottom on the stove and heat until a low simmer. Use a heat safe bowl (that fits snugly on top without touching the water below) and add your ingredients.

If you don't have a food processor ~ I prefer the ease of using a food processor, but a mortar and pestle or a zip-top bag and rolling pin will also work. Work to get the cookie crumbs as fine as you can for the best truffle texture.

The yield of truffles may vary based on the size of your truffle balls.

The biscoff truffles should be stored in an airtight container in the refrigerator. They can get quite soft when left at room temperature for more than one hour.

To freeze, simply place the cookie truffles in a freezer bag or container and store in the freezer for up to 2 months. I like to flash freeze mine first for about 30 minutes on a baking sheet before adding to the bag or container.

Nutrition Information:

Yield:

34

Serving Size:

1
Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 42mgCarbohydrates: 11gFiber: 0gSugar: 7gProtein: 1g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Candies

Crème Brûlée Cookies

Crème brûlée cookies are simple to make and are an elegant addition to any celebration! They are soft sugar cookies with a silky vanilla custard and a crisp caramelized topping.

cookies and a spoon on a sheet pan

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

This post is sponsored by Cook Flavoring Company. As always, all thoughts and opinions are 100% my own.

I've been baking cookies for decades now and one of the important things I've learned is we can make the best recipes simple too!

Crème brûlée is often seen as an elegant, decadent and fancy dessert. Today I'm going to show you how we can turn this classic dessert into a cookie.

And not just any boring cookie. This one is a soft vanilla sugar cookie {that uses cold ingredients and requires no chill time} topped with a simple no bake vanilla custard and a sprinkle of sugar. The finishing touch is using a kitchen torch to create the signature crackly sugar top.

💗 why you will love these homemade cookies

  • Flavor ~ from the vanilla sugar cookies to the silky vanilla custard, these crème brûlée cookies are loaded with rich vanilla.
  • Texture ~ soft sugar cookies, creamy custard and a crisp caramelized topping.
  • Easy ~ a no bake custard and the sugar cookies use cold ingredients.
creme brulee cookies with milk and a cup of sugar on a baking pan

🛒 ingredients

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

ingredients for creme brulee
ingredients needed for vanilla sugar cookies
  • All-purpose flour ~ use your favorite brand. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
  • Baking soda and baking powder ~ gives a little lift to the cookies.
  • Kosher salt ~ helps to balance the flavors; if you only have table salt, use half the amount.
  • Granulated and confectioners' sugar ~ bring the sweetness, softness and some structure to the cookies. It's also sprinkled over the silky vanilla custard and burnt with a torch to create the crackly top.
  • Unsalted butter ~ use your butter COLD and cut it into small cubes.
  • Cream cheese ~ the cream cheese adds softness to the crème brûlée cookies, the cream cheese is also used COLD and cut it into small cubes too. You will want to use full fat cream cheese for the best cookies.
  • Egg ~ one large egg is needed for the cookies, this can also be cold. The egg helps to bind the cookies together. Three large egg yolks are needed for the creamy custard, use the leftover whites to make meringue cookies.
  • Heavy cream ~ used to make the no bake vanilla custard.
  • Vanilla ~ a full tablespoon of Cook's 100 Year Anniversary vanilla is used in the cookies to add a rich vanilla flavor. It is also used in the vanilla custard.

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.

the secret to amazing vanilla sugar cookies

Cook Flavoring Company's extracts have been a staple in my kitchen for the last 30+ years. I love the careful sourcing and slow, cold percolation process that they use for the best tasting vanilla. I also love, love, LOVE that the company is in the third generation of family ownership and management; it's truly a family business and that makes my heart pitter patter.💕

Cook's released a special 100 year anniversary barrel aged vanilla this holiday season. It's aged in French oak and has a bold, rich and smooth complexity to it. Using it makes these crème brûlée cookies extra special!

Grab your own bottle of this special edition, limited batch release vanilla and get 15% off until January 31, 2024 using the code tasia15 at checkout.

vanilla bottle with cookies

👩🏻‍🍳 how to make the no bake crème brûlée

Start by adding the heavy whipping cream to a small saucepan and bring to a low boil, then reduce the heat to low and simmer.

While the cream is coming to a simmer, whisk together the egg yolks and granulated sugar in a bowl that will fit over a pot of simmering water {these are the glass bowls I use}. Then place over a simmering pot of water and whisk constantly until pale yellow, creamy and the sugar has dissolved.

egg yolks and sugar whisked together before cooking
Whisk the egg yolks and sugar together and then place over a pot of simmering water.
eggs and sugar whisked together until light and the sugar is dissolved.
Whisk the eggs and sugar over a post of simmering water until lightened in color and the sugar has dissolved.

Now take the warm cream and slowly whisk into the egg mixture. Continue to whisk until the mixture becomes thick and creamy, about 20 minutes. The mixture will be thick enough to coat the back of a spoon and it will lightly hold it's shape over the custard if you drizzle it over itself. If you want to ensure you got the mixture warm enough, it should register 160°F on a thermometer.

Remove the hot bowl from the pot of simmering water and whisk in the vanilla. Then pour into a shallow bowl and press plastic wrap over the top and refrigerate until firm, about 2 hours. Can be made up to two days ahead of baking the cookies.

lines of vanilla custard holding in a bowl
The custard with hold lines on the surface when it is done cooking.
vanilla added to the custard in a bowl with a whisk
Add the vanilla to the custard and whisk to combine.
creme brulee in a shallow dish with plastic wrap pressed against it
Place the crème brûlée in a shallow dish and press plastic wrap over the top before chilling.

🥣 how to make no chill sugar cookies

Start by preheating the oven to 375°F. Prepare baking pans with parchment paper or silicone baking mats. Set aside.

Now place the all-purpose flour, baking soda, baking powder and kosher salt in the bowl of your food processor. Pulse a few times to blend. Add the cold butter cubes and cold cream cheese as well as the granulated sugar and confectioners' sugar to the flour mixture.

Pulse until the mixture becomes sandy in texture.

Then add the egg and vanilla and blend until the dough comes together.

flour, butter, cream cheese and sugars in the bowl of a food processor.
After you have pulsed the flour, salt, baking powder and baking soda; add the cubed butter, cream cheese and both sugars.
flour, butter, cream cheese and sugar blended in a food processor to look like sand
Blend until the mixture is sandy in texture.
egg and vanilla added to sugar and butter mixture that looks like wet sand
Add the egg and vanilla to the butter, cream cheese, sugar and flour mixture.

Roll dough into 1 ½ tablespoon balls {a size 40 scoop} and then roll in the extra granulated sugar. Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass or flat bottom measuring cup {or your clean hand} to flatten the cookies to between ¼ and ½ inch tall.

cookie dough in the bowl of a food processor
Pulse until the sugar cookie dough comes together.
vanilla sugar cookie rolled in granulated sugar in a bowl of sugar
Roll the vanilla sugar cookies in a ball and then roll them in granulated sugar.
measuring cup pressing cookie dough down on a parchment lined baking pan
Use a flat bottomed cup to flatten the cookie dough to about ¼ inch tall.

Bake for 8-9 minutes until they look slightly under baked. If the cookies appear puffy, wrap the pan against the counter or stove top and few times to deflate them while they are still hot or you can use the bottom of a glass to lightly press them down while they are cooling. Then transfer to a wire rack to cool completely.

hand grabbing a cookie

how to assemble

Top a cookie with a teaspoon of crème brûlée and then sprinkle an even layer of granulated sugar over the custard. Use a kitchen torch to brûlée the sugar. I cannot find the torch I use online {mine is old}, but this kitchen torch gets great reviews.

cookies; some with vanilla custard and sugar and some plain
Top the cookies with the vanilla custard and sprinkle sugar over the top.

Allow to sit for a couple minutes and then enjoy! I recommend adding the sugar and torching when you want to serve them as the crispy topping will soften after 30 minutes or when stored in the refrigerator.

cookies with a glass of milk

tips for the best cookies

  • Measure your ingredients accurately. I know I'm a broken record, but using a kitchen scale will ensure you have the right amounts of ingredients. Measuring cups are the normal for baking in America, but I urge you to give weighing your ingredients a try. Once you get used to it, you'll never go back! #lessdishesforthewin
  • Bake on lighter colored baking pans {these USA Pans are my favorite} as the vanilla sugar cookies will bake more gently, which equals a softer cookie.
  • Once you've rolled the cookies in the granulated sugar, use the back of a flat glass to flatten the cookies to between a ¼ and ½ inch thickness.
  • Don't over bake the cookies. In my opinion, this is the number one reason home baker's cookies don't come out like bakery cookies. These crème brûlée cookies never took longer than 9 minutes to bake in my oven. To keep the cookies soft and chewy we want the centers slightly underdone. They will continue cooking as they cool and the centers will firm up.
  • If the cookies aren't as flat as you would like, rap the pan against the counter or stove top and few times to deflate them while they are still hot. You can also use the bottom of a glass to flatten them.

💬 frequently asked questions

what kind of sugar goes on crème brûlée?

Granulated sugar works perfectly to get that crackly sugar top.

do I need a kitchen torch?

Yes, I believe you do. I haven't tested it, but suspect the crème brûlée would melt off the cookies if you try to use the oven's broiler.

vanilla bottle with creme brulee cookies on a baking sheet

🫙 how to store

Cookies can sit out for a couple hours, but should be stored in the refrigerator after the crème brûlée has been added. The crispy sugar topping will lose it's crispness, but they will still taste fantastic. They will stay fresh for up to three days in the refrigerator.

I prefer to add the crème brûlée and torch them as I serve them.

Baked vanilla sugar cookies {without crème brûlée} can be frozen for up to three months in an airtight container.

I also tested freezing the cookies after the silky vanilla custard was added and brûlée-ed; the cookies held up fine, but the crisp caramelized topping does lose it's crispness and gets a little sticky.

cookies with a cup of sugar and a spoon

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

more decadent recipes to enjoy

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

Yield: 24 Cookies

Crème Brûlée Cookies

creme brulee cookies with a spoon on a baking pan

Crème brûlée cookies are simple to make and are an elegant addition to any celebration! They are soft sugar cookies with a silky vanilla custard and a crisp caramelized topping.

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

Prep Time 15 minutes
Cook & Bake Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes

Ingredients

crème brûlée

  • ¾ cup heavy whipping cream (180mL)
  • 3 large egg yolks
  • 2 tablespoons granulated sugar (28g)
  • 1 teaspoon pure vanilla extract

vanilla sugar cookies

  • 2 ½ cups all-purpose flour (313g)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, cubed and cold (113g)
  • ½ cup (4 ounces) cream cheese, cubed and cold (114g)
  • ½ cup granulated sugar (100g)
  • ¾ cup confectioners' sugar (90g)
  • 1 large egg
  • 1 Tablespoon pure vanilla extract
  • ½ cup granulated sugar (100g) for rolling the cookies and caramelizing the tops

Instructions

  1. For the crème brûlée: In a small saucepan, add the heavy whipping cream (¾ cup/180mL) and bring to a low boil, then reduce the heat to low and simmer.
  2. While the cream is coming to a simmer, whisk together the egg yolks (3 large) and granulated sugar (2 tablespoons/28g) in a bowl that will fit over a pot of simmering water. Then place over a simmering pot of water and whisk constantly until pale yellow, creamy and the sugar has dissolved, about 4 minutes.
  3. Then take the warm cream and slowly whisk into the egg mixture. Continue to whisk until the mixture becomes thick and creamy, about 20 minutes. The mixture will be thick enough to coat the back of a spoon and it will lightly hold it's shape over the custard if you drizzle it over itself. If you want to ensure you got the mixture warm enough, it should register 160°F on a thermometer.
  4. Remove the hot bowl from the pot of simmering water and whisk in the vanilla (1 teaspoon). Then pour into a shallow bowl and press plastic wrap over the top and refrigerate until firm, about 2 hours. Can be made up to two days ahead of baking the cookies.
  5. For the vanilla sugar cookies: Preheat oven to 375°. Prepare baking pans with parchment paper or silicone baking mats. Set aside.
  6. Place all-purpose flour (2 ½ cups/313g), baking soda (½ teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon) in the bowl of your food processor. Pulse a few times to blend.
  7. Add the cold butter cubes (½ cup/113g) and cold cream cheese (4 ounces/114g) as well as the granulated sugar (½ cup/100g) and confectioners' sugar (¾ cup/90g) to the flour mixture. Pulse until the mixture becomes sandy in texture.
  8. Add the egg (1 large) and vanilla (1 tablespoon) and blend until the dough comes together.
  9. Roll dough into 1 ½ tablespoon balls and then roll in the extra granulated sugar (½ cup/100g). Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass or flat bottom measuring cup (or your clean hand) to flatten the cookies to between ¼ and ½ inch tall.
  10. Bake for 8-9 minutes until they look slightly under baked.
  11. Allow to rest for 2 minutes on the baking pan. If the cookies appear puffy, wrap the pan against the counter or stove top and few times to deflate them while they are still hot or you can use the bottom of a glass to lightly press them down while they are cooling. Then transfer to a wire rack to cool completely.
  12. To assemble the cookies: top a cookie with a teaspoon of crème brûlée and then sprinkle an even layer of granulated sugar over the custard. Use a kitchen torch to brûlée the sugar. Allow to sit for a couple minutes and then enjoy! (I recommend adding the sugar and torching when you want to serve them as the crispy topping will soften after 30 minutes or when stored in the refrigerator).

Notes

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

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

Cookies can sit out for a couple hours, but should be stored in the refrigerator after the crème brûlée has been added. The crispy sugar topping will lose it's crispness, but they will still taste fantastic. They will stay fresh for up to three days in the refrigerator.

I prefer to add the crème brûlée and torch them as I serve them.

Baked vanilla sugar cookies (without crème brûlée) can be frozen for up to three months in an airtight container.

I also tested freezing the cookies after the silky vanilla custard was added and brûlée-ed; the cookies held up fine, but the crisp caramelized topping does lose it's crispness and gets a little sticky.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 57mgSodium: 82mgCarbohydrates: 20gFiber: 0gSugar: 9gProtein: 3g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Marshmallow Brownies

Marshmallow brownies are super fudgy, layered with mini marshmallows and have a brownie batter topping. Simple to make, they are sure to be a disappearing dessert at any party!

hand grabbing a brownie

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

Brownies {and brownie batter!} are a well loved treat at my house! My girls also love marshmallow treats, so I decided to stuff marshmallows in brownies and make another layered brownie recipe.

What makes my recipe different is that an edible brownie batter layer is added over the melty marshmallow layer. The brownies and brownie batter are made from scratch with melted chocolate and cocoa powder and are full of chocolate flavor and a fudge like texture.

Tester Dana commented, "I originally looked at them and thought they were going to be too sweet; but the bittersweet chocolate works so well with the marshmallows. It was a perfect fudgy and gooey brownie".

💗 why you will love this chocolate brownie recipe

  • Quick and easy homemade brownies!
  • Dense and fudgy simple brownie recipe!
  • Gooey melted mini marshmallows!
  • Edible brownie batter topping!
stack of three brownies with mini marshmallows

🍫 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 marshmallow brownies
  • Chocolate ~ Go with a 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 ~ helps the brownies to have the rich and fudgy texture, also used in the edible brownie batter layer.
  • Granulated sugar ~ brings sweetness and structure to the marshmallow brownies and the brownie batter topping.
  • Kosher salt ~ balances all the flavors. Use half the amount if using table salt.
  • Eggs ~ 3 large eggs are needed and add structure to the brownies.
  • Vanilla ~ adds flavor in both layers, I prefer pure vanilla extract.
  • All-purpose flour ~ provides structure, use your favorite brand. Use a heat treated all-purpose flour for the edible brownie batter layer. See recipe card for directions.
  • Cocoa powder ~ I use Scharffen Berger most of the time or Hershey's; used in both chocolate layers.
  • Mini marshmallows ~ the mini version works best, but if you only have large marshmallows I would cut them into fourths so they melt more quickly.
  • Milk {not shown} - for the edible brownie batter. Any milk works here; I usually use almond milk or 1%.
pile of brownies with a glass of milk

👩🏻‍🍳 how to make

Start by preheating the oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper making sure to get the sides. {The gooey, melted marshmallows will stick to the sides if not well greased}.

In a medium bowl, melt together the butter and chopped dark chocolate and stir until well combined. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}. Add the granulated sugar and kosher salt and mix until combined. Then add the eggs and vanilla and stir until well combined.

Add the flour and cocoa powder on top of the wet ingredients and stir until everything is just combined.

white sugar and salt added to melted butter and chocolate
After the butter and chocolate have been melted together, add the sugar and kosher salt.
eggs and vanilla added to brownie batter
Once the sugar has been whisked in, add the eggs and vanilla.
flour and cocoa powder added to brownie batter
Once the wet ingredients are combined, add the flour and cocoa powder.

Pour the batter into the prepared baking pan {smoothing to the edges, if needed}. Then bake until a tester comes out with some moist crumbs.

brownie batter in a bowl with a spatula
The brownie batter is thick once it comes together.
baked brownies in a parchment lined pan
Take the brownies out of the oven a few minutes before they are done baking.

brownie batter topping

While the brownies are baking, prepare the edible brownie batter.

In a medium size bowl whisk the melted unsalted butter, brown sugar, and granulated sugar until fully combined. Then whisk in the vanilla. Add the cocoa powder and heat treated flour and stir with a spatula until you have a dry dough. Finally add the milk and stir until you have a thick brownie batter.

If you need visuals for this topping; see my brownie batter ice cream post.

how to layer the marshmallows in brownies

When the brownies have finished their 20-25 minutes of baking, remove the pan from the oven {but leave the oven on} and sprinkle the mini marshmallows over the top of the brownies.

Return the pan to the oven for 4-5 minutes until the marshmallows are starting to get melty and gooey.

Remove the marshmallow brownies from the oven and set on a wire cooling rack. Take the edible brownie batter and drop spoonfuls of the brownie batter over the top of the marshmallow layer leaving some marshmallows showing through. Top with a little extra chopped chocolate or mini chocolate chips, if desired.

mini marshmallows layered over brownies in a baking tin
Layer the mini marshmallows over the baked brownies.
puffed marshmallows over brownies in a baking pan
The marshmallows get puffy once they have baked in the oven for a few minutes.
edible brownie batter over gooey marshmallow layer
Take the edible brownie batter and drop portions of it over the gooey marshmallow layer.
downward look at brownies with a bowl of marshmallows

tips for the best homemade brownies

  • 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.
  • 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 marshmallow brownies will firm up and continue to cook as they cool. This is the metric I use to test when brownies are done baking ~
  • If the toothpick still has thick batter on it, the brownies are not done.
  • 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!
  • 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 marshmallow 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.

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

variation ideas

S'mores brownies ~ crush some graham crackers and sprinkle them over the marshmallow layer before adding the edible brownie batter.

Peppermint brownies ~ crush some peppermints or candy canes and sprinkle them over the marshmallows before you add the edible brownie batter. If you love peppermint, add ½ teaspoon of peppermint extract to the brownies prior to baking.

Biscoff brownies ~ slightly warm some cookie butter and drizzle it over the marshamallow layer. You could also add some biscoff cookie crumbs. Or just make my cookie butter brownies.

Fluffernutter brownies~ drizzle warmed peanut butter over the marshmallow layer and top the edible brownie batter with some chopped Reeces Pieces candies. If you are looking for a peanut butter blondie recipe, I've got you covered there too!

Rocky road brownies ~ add chopped almonds and/or pecans to the mini marshmallow layer.

You could also make my {gluten free} almond brownies, raspberry brownies or brownie pie. For marshmallow crunch brownies be sure to try my SunButter crunch brownie recipe.

stack of marshmallow brownies with a bowl of marshmallows in the foreground

💬 frequently asked questions

can I use large marshmallows?

Yes, but mini marshmallows work better. If you only have large marshmallows, I would cut each large marshmallow into three to four smaller pieces.

how do you cut brownies?

I find chilling brownies helps to get the cleanest cuts on brownies. Use a sharp knife and wipe it clean between cuts.

could I use marshmallow fluff?

Yes, but let the brownies cool for about 15 minutes before adding the marshmallow fluff and do not place them back in the oven. You will need about 2 cups.

can I make with a box mix?

Yes, if you don't want to make the brownies from scratch use your favorite box mix instead.

how to store

Brownies can be stored in an airtight container on the counter or in the refrigerator for 4-5 days.

The marshmallow brownies also freeze well for up to 3 months.

layered brownies on a parchment lined cooling rack

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

more recipes with marshmallows

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

Yield: 16 brownies

Marshmallow Brownies

hand grabbing a marshmallow brownie

Marshmallow brownies are super fudgy, layered with mini marshmallows and have a brownie batter topping. Simple to make, they are sure to be a disappearing dessert at any party!

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

Ingredients

brownie layer

  • 9 tablespoons unsalted butter (128g)
  • 6 ounces dark chocolate*, chopped (170g)
  • 1 cup + 2 tablespoons granulated sugar (225g)
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup all-purpose flour (125g)
  • ¼ cup unsweetened cocoa powder (20-24g**)

marshmallow layer

  • 3 cups mini marshmallows (144g

edible brownie batter topping

  • 6 tablespoons unsalted butter, melted (85g)
  • ¼ cup packed brown sugar (50g)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon pure vanilla extract
  • ½ cup natural unsweetened cocoa powder (40-48g**)
  • 1 cup heat treated all-purpose flour****(125g)
  • ¼ cup milk***** (60mL)

Instructions

  1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang. Lightly butter or grease the parchment paper making sure to get the sides.
  2. In a medium bowl, melt together the butter (9 tablespoons/128g) and chopped dark chocolate (6 ounces/170g) and stir until well combined. (I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works).
  3. Add the granulated sugar (1 cup + 2 tablespoons/225g) and kosher salt (½ teaspoon) and mix until combined.
  4. Then add the eggs (3 large) and vanilla (1 ½ teaspoons) and stir until well combined.
  5. Add the flour (1 cup/125g) and cocoa powder (¼ cup/20-24g**) on top of the wet ingredients and stir until everything is just combined.
  6. Pour the batter into the prepared baking pan {smoothing to the edges, if needed}. Then bake 20-25 minutes, until a tester comes out with some moist crumbs***.
  7. While the brownies are baking, prepare the edible brownie batter. In a medium size bowl whisk the melted unsalted butter (6 tablespoons/85g), brown sugar (¼ cup/50g), and granulated sugar (½ cup/100g) until fully combined. Then whisk in the vanilla (1 teaspoon).
  8. Add the cocoa powder (½ cup/40-48g) and heat treated flour**** (1 cup/125g) and stir with a spatula until you have a dry dough. Finally add the milk (¼ cup/60mL) and stir until you have a thick brownie batter. Set aside.
  9. When the brownies have finished their 20-25 minutes of baking, remove the pan from the oven (but leave the oven on) and sprinkle the mini marshmallows (3 cups/144g) over the top of the brownies. Return the pan to the oven for 4-5 minutes until the marshmallows are starting to get melty and gooey.
  10. Remove the marshmallow brownies from the oven and set on a wire cooling rack. Take the edible brownie batter and drop spoonfuls of the brownie batter over the top of the marshmallow layer leaving some marshmallows showing through. Top with a little extra chopped chocolate or mini chocolate chips, if desired.
  11. Allow the brownies to cool in the baking pan set on a wire cooling rack. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan into the refrigerator.

Notes

*Ideally a chocolate in the 60-72% cacao range, usually labeled as bittersweet. Use a baking bar versus chocolate chips for the best results.

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

***It is better to air on the side of under baked versus over baked! The brownies will continue to cook in the pan after removed from the oven and will firm up once cool. You don't want wet batter on the tester, but you don't want it dry either. A few moist crumbs is perfect!

****Using a commercially heat treated flour is the best way to assure your flour does not contain any bacteria. You can also heat treat the flour at home to kill off any bacteria that may be growing on it that could potentially make you sick. To heat treat flour at home; place the 1 cup plus 2 Tablespoons flour (140g) on a rimmed baking sheet and place in a 300°F oven. Check the flour every 2 minutes by stirring it and checking with a thermometer, you want it to reach 165°F. This should take 4-8 minutes. You can also place the flour in a microwave safe bowl and cook on high for 30 second intervals; stirring and checking the temperature at each 30 second interval. Allow to cool completely (about 30 minutes) prior to using. You can place the heat treated flour in the refrigerator to speed the cooling process.

*****Whatever type of milk you have on hand will work. I often use almond milk, 1% milk or fat free milk.

Brownies can be stored in an airtight container on the counter or in the refrigerator for 4-5 days. The brownies also freeze well for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 314Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 67mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 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.

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Bars and Brownies

Strawberry White Chocolate Chip Cookies

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

up close look at a strawberry white chocolate chip cookie

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

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

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

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

💗why you will love these homemade cookies

  • Quick and easy ~ from start to finish should take 30 minutes.
  • Melted butter = soft and chewy cookies {and no planning ahead}.
  • No mixer required ~ this recipe mixes up in one bowl with a whisk and spatula.
  • No chill time required!
  • The cookie dough is made with freeze dried strawberries, which can be found year round. Making them the perfect festive cookie for Christmas or Valentine's Day!
stack of cookies with melty white chocolate

🛒 ingredients and substitutions

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

ingredients for strawberry white chocolate chip cookies
  • Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
  • Sugars ~ both granulated and brown sugars are used. I prefer dark brown sugar, but light brown sugar also works.
  • Egg ~ one large egg brings the dough together and adds structure.
  • Vanilla ~ I prefer a pure vanilla extract for the best flavor.
  • Vinegar ~ reacts with the baking soda to add thickness and also adds to the soft texture of the cookies. Both white vinegar and apple cider vinegar can be used.
  • Baking soda ~ helps to create a thick strawberry white chocolate chip cookie.
  • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
  • All-purpose flour ~ be sure to spoon and level the flour or use a kitchen scale for the most accurate measuring.
  • White chocolate chips ~ Ghirardelli is my favorite brand of chips. You can use semi-sweet, milk or dark chocolate if that's more your thing. A chopped white chocolate bar can also be used.
  • Strawberries ~ this recipe uses freeze dried strawberries. Do not use fresh strawberries as they will add too much moisture to the cookie dough. You can substitute freeze dried raspberries or freeze dried blueberries.
  • White chocolate bar {not shown} ~ optional, for making those melty pools of creamy white chocolate on top of the cookie.

👩🏻‍🍳 how to make strawberry white chocolate cookies

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

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

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

Then add the flour and stir until just a few streaks of flour remain. Fold in the white chocolate chips {or chopped white chocolate} and the freeze dried strawberries. Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. Top with chopped pieces of a white chocolate bar, if desired.

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

Bake the cookies until the edges are set. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired. Allow the cookies to rest on the pan 2 minutes, then remove to a wire cooling rack to cool completely.

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

🎥 video tutorial

tips for the best chewy cookies

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

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

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

💬 frequently asked questions

where can I buy freeze dried strawberries?

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

can I use fresh strawberries?

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

can I bake them as cookie bars?

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

how to store

Store strawberry white chocolate cookies in an airtight container at room temperature for 4-5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

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

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

more strawberry recipes

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

Yield: 18 cookies

Strawberry White Chocolate Chip Cookies

unclose look at strawberry white chocolate chip cookies

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

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

Ingredients

  • ½ cup unsalted butter, melted (113g)
  • ½ cup dark brown sugar (100g)
  • ⅓ cup granulated sugar (67g)
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon vinegar*
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ¾ cups all-purpose flour (220g)
  • ½ cup white chocolate chips** (90g)
  • 1.2 ounces freeze dried strawberries, roughly chopped (34g)
  • 1-2 ounces of a white chocolate bar, chopped (28-56g)

Instructions

  1. Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
  2. In a medium to large bowl, melt the butter (½ cup/113g). Add both sugars (½ cup/100g dark brown and ⅓ cup/67g granulated) and whisk until fully incorporated.
  3. Add the egg (1 large), vanilla (2 teaspoons) and vinegar*(1 teaspoon). Whisk until the mixture is combined and smooth.
  4. Sprinkle the baking soda (1 teaspoon) and kosher salt (½ teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/220g) and stir until just a few streaks of flour remain. Fold in the white chocolate chips (½ cup/90g). Then fold in the freeze dried strawberries (1.2oz/34g).
  5. Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. Top with chopped pieces of a white chocolate bar, if desired.
  6. Bake the cookies for 10-12 minutes, until the edges are set. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

Notes

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

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

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

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

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

Nutrition Information:

Yield:

18

Serving Size:

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

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies