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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

Pecan Crackers

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

crackers on charcuterie board with wine glasses in the background

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

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

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

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

💗 why you will love these homemade crackers

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

🛒 ingredients needed

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

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

👩🏻‍🍳 how to make crackers at home

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

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

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

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

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

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

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

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

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

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

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

🎥 video tutorial

🧀 how to use pecan crackers

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

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

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

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

charcuterie board with wine glasses

💬 frequently asked questions

how long do they last?

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

what flour is best for crackers?

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

how do you keep homemade crackers crisp?

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

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

how to store

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

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

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

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

more treats made with pecans

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

Yield: 48 crackers*

Pecan Crackers

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

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

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Nutrition Information:

Yield:

48

Serving Size:

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

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Savory

Small Batch Cinnamon Rolls

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

gooey cinnamon roll center shown on a plate

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

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

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

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

💗 why you will love these gooey cinnamon rolls

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

🛒 ingredients and substitutions

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

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

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

👩🏻‍🍳 how to make cinnamon rolls without a mixer

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

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

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

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

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

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

🍴 how to cut and shape small batch cinnamon rolls

Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 9 inches and the long side about 12 inches.

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

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

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

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

tips for the softest homemade rolls

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

filling and frosting variations

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

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

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

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

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

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

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

🌝 make ahead overnight instructions

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

You can also bake the gooey cinnamon rolls and allow them to cool {don't frost them yet}. Then cover them tightly and store at room temperature for up to one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. Then add the icing and serve.

spatula holding a small batch cinnamon roll over the loaf pan

💬 frequently asked questions

why are my rolls not light and fluffy?

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

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

why add heavy cream to small batch cinnamon rolls?

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

can I use a stand mixer?

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

can I use a bread machine?

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

what size pan do I need?

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

can I double the recipe?

Yes! Then use a 9x13 baking pan.

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

how to store

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

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

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

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

how to rewarm braided cinnamon rolls

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

roll with a fork on a plate

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

more cinnamon filled recipes

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

Yield: 6 Cinnamon Rolls

Small Batch Cinnamon Rolls

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

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

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

Ingredients

roll dough

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

cinnamon roll filling

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

cream cheese icing

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

Instructions

  1. (I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise)
  2. In the bowl add the warm buttermilk (6 tablespoons/90mL), sugar (2 tablespoons/25g), active dry yeast (1 ½ teaspoons/6g) and give it a little stir. Let the mixture sit for 10 minutes.
  3. Add the bread flour (1 ½ cups/195g), egg (1 large), melted butter (2 tablespoons/28g) and kosher salt (½ teaspoon) and mix until a soft and shaggy dough forms. Turn the dough out onto a lightly floured counter and knead for about 10 minutes until the dough is smooth and elastic. Add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading) You can also use a stand mixer to mix the dough; see my oreo cinnamon roll recipe for that method.
  4. Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the slightly warm toaster oven), or until double in size.
  5. While the dough is rising, prepare the filling. In a bowl combine the brown sugar (3 tablespoons/36g), granulated sugar (2 tablespoons/25g) and cinnamon (1 ½ tablespoons) and mix until thoroughly combined. Set aside.
  6. Grease a loaf pan or 6 inch round baking pan with butter or cooking spray and set aside. You could also line the pan with parchment paper instead of greasing.
  7. Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 9 inches and the long side about 12 inches.
  8. Spread softened butter (3 tablespoons/42g) over the dough, covering almost to the very edge. Then sprinkle the prepared cinnamon sugar filling over the butter and use your fingers to rub the sugar into the butter.
  9. Fold the bottom portion of the shorter side of the dough up and then take the top portion of the dough and fold it over the folded bottom; kind of like folding a sheet of paper into thirds. (see process photos above in the post, if needed). A bench scraper is very helpful if the dough wants to stick to the counter. Slice into six equal strips, then cut each strip into three equal strips leaving a little dough attached at the top. Now braid the three strips until you have a braid. Start with the intact end and roll the braid into a ball and place in the prepared baking pan with ends underneath. This process can be a little messy.
  10. Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have doubled in size (if your kitchen is warm, it may not take this much time). When the small batch cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
  11. Lightly warm the heavy cream (¼ cup/60 mL) and pour over the tops of the braided rolls. Bake for about 18-25 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
  12. When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 5-10 minutes while you prepare the frosting.
  13. For the cream cheese icing: using a hand mixer or stand mixer, mix the butter (2 tablespoons/28g), cream cheese (2 ounces/56g) and vanilla (½ teaspoon) until combined. Add the confectioners’ sugar (½ cup/60g) and beat until you have a thick and fluffy frosting.
  14. Spread the frosting over the warm rolls. Serve and enjoy!

Notes

Cover and store leftovers at room temperature for 1-2 days or in the refrigerator for up to 5 days. Reheat gently in the oven until warm by wrapping tightly in aluminum foil and placing in a 300°F oven for 10-15 minutes. The small batch cinnamon rolls can also be frozen for up to 2 months. Freeze in an airtight container or wrap tightly and place in a zip top bag.

* This recipe also works with kefir, 2% or whole milk

** I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 1 ½ cups is 188g.

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

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

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

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

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

Nutrition Information:

Yield:

6

Serving Size:

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

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Breads

Red Velvet Loaf

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

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

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

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

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

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

💗 why you will love this starbucks copycat recipe

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

📝 ingredients and substitutions

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

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

👩🏻‍🍳 how to make

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

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

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

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

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

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

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

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

how to create the red velvet swirl

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

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

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

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

how to know when a loaf cake is done baking

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

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

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

how to make the cream cheese frosting glaze

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

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

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

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

cake with cream cheese frosting

🍰 tips for the best marble loaf recipe

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

frosting variations

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

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

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

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

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

💬 frequently asked questions

what is red velvet?

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

what is marble cake?

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

does it need cream cheese frosting?

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

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

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

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

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

how to store

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

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

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

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

slice of cake with a plate and forks

more simple desserts to enjoy

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

Yield: 8-10 slices

Red Velvet Loaf

slices of Starbucks red velvet loaf on a cooling rack

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

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

Ingredients

red velvet loaf cake

  • ½ cup unsalted butter, room temperature (113g)
  • ¼ teaspoon kosher salt
  • 1 ½ cups granulated sugar (300g)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons canola oil* (28g)
  • 3 large eggs, room temperature
  • ½ cup sour cream, room temperature (120g)
  • 1 ½ cups all-purpose flour (188g)
  • ¼ teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder (10-12g**)
  • 8-12 drops red gel food coloring (or up to 1 tablespoon liquid food coloring)

cream cheese glaze

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

Instructions

  1. Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.
  2. In a stand mixer with the paddle attachment or with a handheld mixer, cream the butter (½ cup/113g) and kosher salt (¼ teaspoon) for 30-60 seconds. Then add the granulated sugar (1 ½ cups/300g) and vanilla (2 teaspoons) and cream together on medium-high (speed 6 on KitchenAid mixer) for 5 minutes. The mixture should become smooth, but will not be super fluffy.
  3. With the mixer on low (stir or speed 2), slowly drizzle in the oil until light and fluffy, about 1 minute. Then scrape up and down the bowl.
  4. Add the eggs (3 large) one at a time, mixing on medium (speed 4) until incorporated, about 15 seconds per egg. Stop and scrape the bowl before adding the third egg.
  5. Once the final egg has incorporated, add the sour cream (½ cup/120g) and mix until fully combined, about 30 seconds. Scrape the bowl.
  6. Add the flour (1 ½ cups/188g)on low in two additions with the baking soda (¼ teaspoon) going in with the first addition. Mix on low until just a few streaks of flour remain. Then use a spatula to finish mixing.
  7. Remove about 1 cup (approximately 235g) of batter to a bowl. Add the unsweetened cocoa powder (2 tablespoons/10-12g) and red food coloring (10-12 drops of gel or up to one tablespoon liquid coloring) and mix until combined. Add more food coloring, if desired.
  8. Spread a thin layer of vanilla batter over the bottom of the prepared loaf pan. Then add alternating scoops of vanilla cake batter and red velvet batter until all the batter is in the pan. Use a knife or off-set spatula to swirl the batters together and jiggle the pan to lightly smooth out the batter.
  9. Place in the preheated oven and bake for 50-60 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 15 minutes. Then use the parchment paper to remove the cake to a wire rack to cool completely.
  10. For the cream cheese glaze: combine the cream cheese (3 ounces/84g) and butter (3 tablespoons/42g) in a medium bowl with a spoon. Once well combined, stir in the confectioners' sugar (1 ½ cups/180g). The mixture will be thick and takes a little stirring to bring it all together. Then lightly warm the mixture over a small pot of simmering water (or in the microwave) until it reaches a consistency where you can drizzle it.
  11. Drizzle the glaze over the top of the cooled cake and allow to set.

Notes

*Canola oil can be substituted with vegetable oil.

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

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

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

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 465Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 105mgSodium: 117mgCarbohydrates: 63gFiber: 1gSugar: 47gProtein: 5g

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

Coconut Pecan Cookies

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

pile of coconut pecan cookies

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

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

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

why you'll love this easy recipe

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

🛒 ingredient notes and substitutions

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

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

👩🏻‍🍳how to make chewy coconut and pecan cookies

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

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

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

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

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

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

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

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

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

coconut pecan cookies on parchment paper with extra pecans

🍪 tips for the best cookies

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

variation ideas

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

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

Butterscotch ~ add up to ½ cup butterscotch chips.

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

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

Maple ~ make my maple pecan cookies.

💬 frequently asked questions

why are my cookies flat?

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

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

can I use a hand mixer?

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

how to store

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

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

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

Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.  I check them at the same time interval, but they may end up needing a minute or two more to bake.

stack of cookies on a baking sheet

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

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

Yield: 22-24 cookies

Coconut Pecan Cookies

coconut pecan cookie with flaky sea salt

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

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.  I check them at the same time interval, but they may end up needing a minute or two more to bake.

Nutrition Information:

Yield:

24

Serving Size:

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

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Raspberry Almond Cake

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

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

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

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

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

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

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

💗 why you will love this simple cake recipe

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

🛒 ingredients and substitutions

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

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

👩🏻‍🍳 how to make this raspberry and almond cake

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

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

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

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

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

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

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

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

simple topping decoration

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

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

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

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

cake slices on a cake stand

🍰 tips for the best breakfast cake

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

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

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

frequently asked questions

can I bake in a different pan?

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

is there a gluten free option?

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

can I use a different berry?

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

can I use frozen raspberries?

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

how to store

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

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

slices of raspberry almond cake on a cake stand

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

more easy to make cakes to enjoy ~

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

raspberry almond cake on a cake stand with plates in the background
Print Recipe
5 from 1 vote

Raspberry Almond Cake

Raspberry almond cake is a quick and easy one layer cake. The cake is tender and flavorful with a raspberry jam swirl and a crunchy almond topping.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Cakes and Cupcakes
Cuisine: American
Keyword: almond, cake, easy cake, raspberry
Servings: 12 slices
Calories: 238kcal
Author: Tasia Harper

Ingredients

raspberry almond cake

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

almond topping

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

Instructions

  • Preheat oven to 325°F.
  • Lightly butter 9 inch spring form pan and dust with flour and tap out any excess (lay a piece of parchment paper over the bottom if desired).
  • In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon) and baking powder (½ teaspoon). Set aside.
  • Melt the unsalted butter (½ cup/113g) and set aside to cool.
  • In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
  • With the mixer on low, add the flour mixture; mixing until well combined, about 1 minute. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) and almond extract (½ teaspoon) followed by the melted butter and mix on low until combined, about another minute. The batter will be quite thick and a bit sticky. Adjust your mixer to medium speed and beat for 30 more seconds.
  • Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula. Dollop the raspberry jam (3 tablespoons/60g) in about ½ teaspoon measurements over the top of the batter and use a knife to swirl it into the batter.

make the topping

  • Place the sliced almonds (½ cup/60g) in a bowl. Lightly beat the one egg white in a small bowl until foamy and light. Pour about 1 tablespoon of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white. Sprinkle the granulated sugar (1 tablespoon/12g) over the almond and egg white mixture and toss to coat.
  • Spread the half of the almond mixture evenly over the surface of your cake batter. Top with the fresh raspberries (20, about 86g/3 ounces) and follow with the remaining topping.
  • Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
  • Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack. Once cool dust with confectioners' sugar, if desired.

Notes

*Fresh raspberries may vary slightly in weights, I found 20 regular sized raspberries was a good amount.
**Raspberry jam can have different weights per tablespoon as well, refer to your jam for the correct weight amount.
To serve: remove cake from the bottom of the spring form pan with an offset spatula and transfer to a serving plate or cake stand.
Wrap any left over cake and store in the refrigerator for up to one week.
The raspberry almond cake also freezes well for up to 2 months. You can either wrap the whole cake in plastic wrap and then place in a zip top bag or airtight container OR cut the cake into slices and then place the individually wrapped slices in a zip top bag or airtight container.
Recipe adapted from Gina DePalma’s Dolce Italiano cookbook.

Nutrition

Serving: 1 slice | Calories: 238kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 130mg | Potassium: 37mg | Fiber: 1g | Sugar: 20g | Vitamin A: 343IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 1mg