two sugar bugs

menu icon
subscribe
search icon

Strawberry Crumb Cake

The best strawberry crumb cake! This easy vanilla cake recipe has a sweet strawberry filling and topping. Made with dried strawberries, this quick cake is perfect even when it isn't strawberry season. Enjoy it for dessert, a snack or with a cup of coffee for breakfast!

slice of strawberry crumb cake leaning on other slices

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

This strawberry cake is all about flavor and texture! It's buttery and soft; with a strawberry filling and topping. Oh, and did I mention it is super simple and takes about 10 minutes to prepare? Perfect whether you've been a lifetime baker {like me!} or are a beginner baker.

Whether you serve this crumb coffee cake as a dessert, with an afternoon tea or for breakfast, it's sure to become a favorite.

For other quick cake recipes be sure to try my easy blueberry coffee cake, cinnamon walnut coffee cake, vanilla snack cake or chocolate malt cake.

why you will love this crumb cake recipe

  • Quick to make.
  • The BEST moist and tender texture!
  • No mixer needed ~ just a whisk, spatula and a few bowls.
  • Freeze dried strawberries ~ can be made with full strawberry flavor any time of year!
slice of strawberry crumb cake on a plate with a fork

ingredients and substitutions

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

strawberry crumb cake ingredients
  • Vegetable oil ~ canola oil or coconut oil could be used instead. I have not tested it, but suspect you could use applesauce for a slightly healthier cake. Let me know if you try it!
  • Kefir ~ I have been baking with kefir a lot recently. I love the moisture and slight tang that it brings to cakes and muffins. It also adds richness and protein to the recipe. You can substitute with buttermilk or milk {I tested it with 1%}.
  • Vanilla ~ for flavor.
  • Egg ~ one large egg is needed.
  • All-purpose flour ~ be sure to measure your flour correctly. A kitchen scale is best or fluff the flour in it's container before spooning it into your measuring cup and using the back of a knife to level it off.
  • Sugar ~ granulated sugar is used in the cake and strawberry crumb. Confectioners' sugar {not shown} can be dusted over the cake prior to serving, if desired.
  • Baking powder ~ adds some lift to the cake.
  • Kosher salt ~ helps to balance the flavors.
  • Unsalted butter ~ melted butter is drizzled over the crumb cake before baking.
  • Freeze dried strawberries ~ used for the strawberry crumb filling. I usually buy mine at Trader Joe's or Target.
bite of cake on a fork

how to make instructions plus video tutorial

Start by preparing an 8x8 baking pan by greasing it or lining it with parchment paper.

Then in a large mixing bowl whisk the egg, oil, kefir and vanilla until fully combined.

Next in a medium bowl whisk together the flour, sugar, baking powder and kosher salt. Add the dry ingredients to the wet and mix until fully combined.

Grind the freeze dried strawberries into a fine powder. You can use a food processor {this is the updated version of my Cuisinart mini prep} or mash them with the back of a spoon. Once strawberries are in ground form, mix with the granulated sugar and set aside.

Now pour half of the thick cake batter into the prepared pan and smooth with an offset spatula. Sprinkle half of the strawberry crumb mixture over the batter. Top with the remaining half of cake batter and carefully smooth over the strawberry layer. Sprinkle the remaining half of the strawberry mixture over the top of the cake batter.

Then bake in a preheated oven until a cake tester comes out with just a few moist crumbs.

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.

what is the difference between coffee cake and crumb cake?

These cakes are very similar and the names are often used interchangeably. A crumb cake and coffee cake both have a thick batter. A coffee cake tends to have a thinner streusel, while a crumb cake tends to have a more crumbly topping.

serving ideas

  • Dust the strawberry cake with confectioners' sugar before serving. Make sure the cake is cool or the sugar will melt right into it.
  • Drizzle with a vanilla or lemon glaze.
  • For a sophisticated twist, a reduced balsamic glaze would be incredible! Simmer ¼ cup of good balsamic vinegar with 1-2 tablespoons of brown sugar until the mixture reduces by half. Allow to cool before drizzling over the strawberry crumb cake.
baked strawberry crumb cake
Dust the baked cake with confectioners' sugar before serving, if desired.

frequently asked questions

can I use a different berry?

Yes, freeze dried raspberries or blueberries would also be delicious in this crumb cake.

can I use fresh or frozen strawberries?

No, this strawberry crumb cake was designed to bake with freeze dried strawberries. Fresh or frozen strawberries would add too much moisture to the final cake.

can this crumb cake be made gluten free?

I did not test this recipe with gluten free flour. If you try it, I'd love to know how it turns out for you.

can this strawberry cake be baked in different sizes ?

Yes! This coffee cake recipe can be doubled and baked in a 9x13 baking pan. You could also bake it in a 9x9 pan. The bake times will vary slightly and if baking in a 9x9 pan it will bake faster than the time listed in the recipe card.

strawberry crumb cake showing strawberry filling

how to store

Store any leftover strawberry crumb cake in an airtight container in the refrigerator for up to 5 days.

You can freeze the cake for up to 2 months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. You can also wrap it in aluminum foil and rewarm in a 300°F oven for 8-10 minutes.

stack of three slices of strawberry crumb cake on a plate

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

more berry desserts

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

Yield: 9 slices

Strawberry Crumb Cake

slice of crumb cake showing strawberry filling

This easy vanilla cake recipe has a sweet strawberry filling and topping. Made with dried strawberries, this quick cake is perfect even when it isn't strawberry season.

Ingredients

vanilla cake

  • 1 large egg
  • ½ cup vegetable oil (120mL)
  • ½ cup kefir* (120mL)
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups all-purpose flour (188g)
  • ½ cup granulated sugar (100g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted (28g)

strawberry crumb

  • ⅓ cup granulated sugar (67g)
  • 1.2 ounces freeze dried strawberries, ground (34g)

Instructions

  1. Preheat the oven to 350°F. Lightly butter an 8x8 pan or line it with parchment paper with a little overhang. Set aside.
  2. In a large mixing bowl whisk 1 large egg with the oil (½ cup/120mL), kefir (½ cup/120mL) and vanilla (2 teaspoons) until fully combined.
  3. In a medium bowl whisk together the flour (1 ½ cups/188g), sugar (½ cup/100g), baking powder (1 ½ teaspoons) and kosher salt (¼ teaspoon). Add the dry ingredients to the wet and mix until fully combined.
  4. Grind the freeze dried strawberries (1.2 ounces/134g) into a fine powder. This can be done with a food processor or mash them with the back of a spoon. Once strawberries are in ground form, mix with the granulated sugar (⅓ cup/67g) and set aside.
  5. Pour half of the thick batter into the prepared pan and smooth with an offset spatula. Sprinkle half of the strawberry crumb mixture over the batter. Top with the remaining half of cake batter and carefully smooth over the strawberry layer. Sprinkle the remaining half of the strawberry mixture over the top of the cake batter. Then take the melted unsalted butter (2 tablespoons/28g) and drizzle it over the top of the cake.
  6. Bake for 20-25 minutes or until a cake tester comes out with just a few moist crumbs.

Notes

*can substitute buttermilk or whole milk

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

The cake can be frozen for up to 2 months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. You can also wrap it in aluminum foil and rewarm in a 300°F oven for 8-10 minutes.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 28mgSodium: 151mgCarbohydrates: 36gFiber: 1gSugar: 19gProtein: 4g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Egg Free Chocolate Chip Cookies

The BEST egg free chocolate chip cookies recipe! You'll love the soft, chewy cookies that are super simple to make. A gluten free option is also included.

egg free chocolate chip cookies being dipped into milk

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

Can you name a person that doesn't like chocolate chip cookies? I can't think of one person. Yeah, are chocolate chip cookies my favorite? No, but it's a rare moment that I turn one down!

This classic cookie is an icon, but today we are making a cookie dough without eggs. And I'll tell ya, they will disappear just as quickly as the traditional version.

If you want other chocolate chip cookie variations, be sure to try my family's favorite chocolate chippers or malted chocolate chip cookies {made with melted butter and no chill time required}!

  • Texture ~ soft and chewy.
  • Taste ~ classic chocolate chip cookie flavor.
  • The dough does not need to be chilled.
  • NO EGGS needed!
stack of egg free chocolate chip cookies with a glass of milk

no egg dessert resource

Whether you have an egg allergy or just don't have eggs in your refrigerator; Mimi Council's Effortless Eggless Baking cookbook is my go to. This cookbook is filled with cakes, cookies, pies and more. And all of the recipes are made without eggs.

This egg free chocolate chip cookie recipe has been lightly adapted from Mimi's book.

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 egg free chocolate chip cookies
  • Butter ~ you'll need unsalted butter at room temperature, so pull it out 1-2 hours prior to starting. If you only have salted butter, just leave out the kosher salt.
  • Sugars ~ both granulated sugar and brown sugar are used. My testers preferred the flavor of dark brown sugar in this recipe.
  • Vanilla ~ a pure vanilla extract is preferred.
  • Milk ~ I use 1% milk, but 2% or whole milk also work.
  • Flour ~ all-purpose flour is what I use. Use a kitchen scale to measure the flour or use the spoon and level method. The amount of flour can make or break a cookie recipe! See the recipe card if you need a gluten and egg free cookie recipe.
  • Baking soda ~ gives the eggless cookies a little lift.
  • Kosher salt ~ just a touch to balance the flavors. If you only have table salt, use half the amount.
  • Chocolate ~ the recipe calls for semi-sweet chocolate chips and a chopped milk chocolate bar. But feel free to use your favorites; white chocolate chips with a chopped dark chocolate bar is delicious too!

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.

stack of cookies with a glass of milk

how to make egg free chocolate chip cookies

Start by lining a baking pan with parchment paper or a silicone baking mat.

Then in the bowl of a stand mixer with the paddle attachment add the butter, granulated sugar, dark brown sugar and vanilla. Mix on low until combined with no chunks of butter.

Then continue mixing on low for 5 full minutes {use a timer!}; until the mixture is fluffy.

butter, sugar combined in a mixing bowl
The butter, sugars and vanilla mixed together until no chunks of butter remain.
butter, sugars, and vanilla creamed together in a mixing bowl
The butter, sugars and vanilla become fluffy after mixing for 5 full minutes.

Then scrape up and down the bowl. Add the milk, flour, baking soda and kosher salt in that order and mix on low until a cookie dough is formed with just a few streaks of flour remaining.

Scrape the bowl and add in the semisweet chocolate chips and mix with a spatula until combined.

cookie dough before chocolate chips are added
The egg free cookie dough after the dry ingredients have been added.
chocolate chip cookie dough without eggs
The cookie dough once the semi sweet chocolate chips have been mixed in.

Use a 2 tablespoon cookie scoop {this one is my favorite} and create 20 cookie dough balls that you place on the prepared baking pan. For a bakery style cookie with pools of chocolate on top; add small pieces of chopped chocolate to the cookie dough. Cover and refrigerate the dough overnight.

cookie dough balls on a parchment lined baking sheet

Once the dough has chilled, preheat the oven to 375°F.

Place 10 cookie dough balls on a prepared baking pan, spacing them evenly. Bake until lightly browned on the bottom. Allow the cookies to cool on the pan for 2-5 minutes, then move to a wire cooling rack to cool completely.

Alright, I know I just told you to chill the dough overnight, but if you are ready for a cookie RIGHT NOW, just pop the dough in the refrigerator while you preheat the oven.

You can see in the two cookies shown below that they have a slight difference in appearance. The cookie on the left was baked after a 15-20 minute chill, while the cookie on the right chilled for about 12 hours.

I would like to tell you that the flavor and texture is much better in the longer chilled cookie dough, but my taste testers couldn't tell a difference.

comparison of non-chilled cookie versus chilled
The cookie on the left was baked after a 15-20 minute chill, while the cookie on the right chilled for about 12 hours.

do you need eggs when baking cookies?

Not all cookie recipes need eggs. Raspberry crumble cookies and dark chocolate cherry shortbread are good examples.

Eggs do add structure and moisture to many recipes though, so leaving them out of a recipe that was created with them can result in a dry and crumbly cookie.

Lucky for you, this chocolate chip cookie recipe was created to be egg free. So you will be rewarded with soft and chewy cookies!

broken chocolate chip cookie with a cup of chocolate chips on a plate

expert tips for the best chocolate chip cookies

  • Measure your flour correctly. I know I sound like a broken record, but with years of baking under my belt I know using a kitchen scale is going to give you the best results when baking. If you don't have a kitchen scale; fluff the flour in your container then spoon the flour into the measuring cup and use a flat surface {like the edge of a knife} to level off the measuring cup.
  • Do not over bake the cookies! In my experience this is the number one reason why cookies don't turn out. Cookies will continue to bake for several minutes after you take them out of the oven. If you bake them until they look "done" they will be over baked by the time they cool.
  • Use a cookie scoop for uniformly sized cookies. The size 30 is my favorite!
  • For a bakery style looking cookie, add pieces of a chopped chocolate bar to the top of the cookie dough balls. The chocolate bar will melt into little pools of chocolate on top of the cookies.
  • For a nice round finished cookie, do the "cookie scoot" as soon as the cookies come out of the oven. Use a biscuit, cookie cutter or glass with a larger diameter than the cookies and scoot it around the hot cookies to create a more round cookie. You can see this technique in action with the video in my caramel chocolate chip cookies.

how to store

Store egg free chocolate chip cookies in an airtight container at room temperature for up to 7 days.

The cookies also freeze well for up to 3 months.

stack of egg free chocolate chip cookies

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

more dessert recipes without eggs

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: 20 cookies

Egg Free Chocolate Chip Cookies

egg free chocolate chip cookies on a plate showing inside texture

The BEST egg free chocolate chip cookie recipe! You'll love the soft, chewy cookies that are super simple to make. A gluten free option is also included.

Prep Time 15 minutes
Bake Time 15 minutes
Chill Time 8 hours
Total Time 8 hours 30 minutes

Ingredients

  • ¾ cup unsalted butter, room temperature (170g)
  • ½ cup granulated sugar (100g)
  • ½ cup dark brown sugar (100g)
  • 1 teaspoon pure vanilla extract
  • ¼ cup milk (60mL) whole milk preferred
  • 2 cups all-purpose flour (250g)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup semi sweet chocolate chips (135g)
  • 1 ounce milk chocolate bar, chopped small (28g)

Instructions

  1. Start by lining a baking pan with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer with the paddle attachment add the butter (¾ cup/170g), granulated sugar (½ cup/100g), dark brown sugar (½ cup/100g) and vanilla (1 teaspoon). Mix on low (speed 2 on KitchenAid) until combined with no chunks of butter, about 1 minute. Then continue mixing on low for 5 full minutes (use a timer!); until the mixture is fluffy (you can scrape the bowl one time, if needed). Scrape up and down the bowl.
  3. Add the milk (¼ cup/60mL), flour (2 cups/250g), baking soda (½ teaspoon) and kosher salt (½ teaspoon) in that order and mix on low until a cookie dough is formed with just a few streaks of flour remaining, about 30-60 seconds. Scrape the bowl and add in the semisweet chocolate chips ( ¾ cup/135g) mix with a spatula until combined.
  4. Use a 2 tablespoon cookie scoop and create 20 cookie dough balls that you place on the prepared baking pan. Take the chopped milk chocolate pieces and press them into the tops of the cookie dough balls. Cover and refrigerate the dough overnight*.
  5. Once the dough has chilled, preheat the oven to 375°F.
  6. Place 10 cookie dough balls on a prepared baking pan, spacing them evenly. Bake for 11-15 minutes, until lightly browned on the bottom. Allow the cookies to cool on the pan for 2-5 minutes, then move to a wire cooling rack to cool completely.

Notes

*If you can't wait for the dough to chill overnight, you can chill the dough for the 15-20 minutes it takes to preheat the oven. Just know they may lose some of their flavor and chewiness without being chilled.

The cookie dough can also stored in an airtight container in the refrigerator for up to one week.

For a gluten free version; replace the all-purpose flour with 1 ¾ cups/269g gluten free flour blend. This recipe was tested with Namaste Organic Perfect Flour Blend.

Store cookies in an airtight container for up to 7 days. The cookies also freeze well for up to 3 months.

Recipe barely adapted from Mimi Council's Effortless Eggless Baking cookbook.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 192Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 70mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Lemon Bar Cookies

The best recipe for lemon bar cookies. The from scratch cookie dough with cream cheese creates the softest cookies! And you will love how easy it is to make the lemon curd filling.

cookie with a bite missing stacked on other lemon bar cookies

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

Tart lemon is a perfect match for these super soft lemon cookies. I took my Mom's lemon bars recipe and tweaked it for this irresistible cookie recipe.

I don't know about you, but lemon desserts always add sunshine to my day! And although we are gaining daylight, the days are still long and dark in the PNW right now.

If you are also craving sunshine and want to take advantage of citrus season be sure to try my lemon blondies, lemon pistachio biscotti, lemon white chocolate cake or lemon poppy seed cookies.

  • Full of lemon flavor thanks to fresh lemon juice and lemon zest.
  • Super soft and chewy cookies made with cream cheese.
  • The EASIEST lemon curd filling! Cooks up in about 5 minutes!
  • Minimal chill time ~ the dough only has to chill while the oven preheats.
lemon bar cookies with confectioners' sugar and milk on parchment paper

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 lemon bar cookies
ingredients for easy lemon curd filling
  • All-purpose flour ~ used in both the soft cookies and quick and easy lemon curd.
  • Sugar ~ granulated sugar is used in both the easy lemon cookies and the filling.
  • Baking powder ~ adds leavening to both the cookie and homemade curd.
  • Cornstarch ~ adds softness to the cookies and helps to thicken the lemon curd.
  • Kosher salt ~ helps to balance the flavors.
  • Eggs ~ two whole large eggs and one large egg yolk are needed; room temperature is ideal so pull the eggs out 1-2 hours before starting the recipe. The egg and yolk will separate easier when cold.
  • Butter ~ unsalted butter is what I use; if you only have salted, leave out the kosher salt. The butter should also be room temperature.
  • Cream cheese ~ use block cream cheese and full-fat is recommended; pull the cream cheese out with the butter and eggs so it comes to room temperature.
  • Lemon juice and zest ~ one small to medium lemon is needed. Be sure to zest the lemon first and then juice it. If you want an extra big punch of lemon flavor; zest one additional lemon and add the zest with the sugars when making the cookies.

how to make the easiest lemon curd

I wanted these cookies to taste like Mom's lemon bars, but knew the filling couldn't bake for nearly as long in cookies. So we cook the lemon bar filling on the stove for a few minutes. Then let it chill in the freezer before putting it in the thumbprint of the cookie.

Start by whisking together the granulated sugar, flour, cornstarch, baking powder, kosher salt, lemon zest, one large egg and fresh lemon juice in a small saucepan.

Place the saucepan over medium-low heat and whisk constantly for 2-3 minutes. The lemon curd will thicken and should reach 190°F on a thermometer.

lemon curd ingredients in a saucepan before they have been cooked
The lemon curd ingredients whisked before cooking.
cooked lemon curd in a saucepan
The lemon curd after it has cooked and thickened on the stove.

Remove the saucepan from the heat and pour the curd into a freezer safe dish. I like using a dish that allows the curd to be in a thin layer. Place in the freezer while you make the cookie dough.

how to make the soft cream cheese cookies

Start by preparing two half sheet baking pans with parchment paper.

Then in a medium size bowl combine the flour, baking powder and kosher salt and set aside.

Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature unsalted butter on medium for 30-60 seconds. Then add the room temperature cream cheese and mix on medium 1 minute more.

creamed butter in a mixing bowl
The unsalted butter after it has been creamed.
butter and cream cheese creamed together in a mixing bowl
The butter with cream cheese creamed together.

Next scrape up and down the bowl and add the granulated sugar and confectioners' sugar and beat until smooth and creamy. Now add the one large egg plus one large egg yolk and vanilla and beat on medium until fluffy. The cookie dough is thick and fluffy like a cake batter at this point.

Finally, whisk in half of the flour mixture on low. When barely combined, stop and scrape the bowl before adding the final half of the flour mixture. Mix until just a few streaks of flour remain and use a spatula to finish mixing it in.

cookie dough in a mixing bowl before flour is added
The cookie dough is thick and fluffy; like a cake batter before the flour mixture is added.
lemon bar cookie dough with just a few streaks of flour remaining
Stop the mixer when just a few streaks of flour remain and finish mixing the flour in with a spatula.

Use a 2 tablespoon cookie scoop {this is my very favorite cookie scoop} and place the cookie dough on the prepared pans, spacing about 2 inches apart. Place the pans in the refrigerator while you preheat the oven to 350°F. {ideal chill time is 20 minutes}

how to bake the thumbprint cookies

Once the oven has preheated, take one pan of cookie dough out of the refrigerator and use a tablespoon measure to create a "thumbprint" in the middle of each cookie. Then remove the lemon curd from the freezer and place 1 teaspoon of curd in the middle of each cookie.

Bake for 10 - 12 minutes until the edges have set. Remove the pan from the oven and allow the cookies to cool on the pan for 10 minutes before moving to a wire cooling rack to cool completely. If desired, cookie scoot the hot cookies as soon as they come out of the oven.

tablespoon making imprints in cookie dough on a parchment lined baking sheet
Use a tablespoon measure to create a "thumbprint" in the middle of each cookie
baked cookies on a parchment lined baking sheet with a biscuit cutter "scooting" the cookie into a round shape
The lemon bar cookies when removed from the oven. Use a biscuit cutter to "scoot" the cookies, if desired.

Once the cookies have completely cooled, dust them with confectioners' sugar. This step is optional, but really helps the cookies mimic lemon squares.

hand grabbing a cookie off a stack of lemon bar cookies

do I need to chill the dough?

The soft cookie dough needs a short chill time while the oven preheats.

do lemon bar cookies need to be refrigerated?

Yes, it’s best to store the cookies in the refrigerator. They are fine at room temperature for several hours if you are serving them at a party.

expert tips for the best lemon cookies

  • Make the quick lemon curd in a non reactive stainless saucepan. Aluminum pans can create a metallic taste from the acid in the lemon juice reacting with the aluminum.
  • Use room temperature ingredients ~ this keeps the cookie dough from being lumpy.
  • Use full fat cream cheese in a block. This recipe was tested with both Philadelphia cream cheese and Trader Joe's; both worked great.
  • Separate the egg white and egg yolk while the egg is cold.
  • Use a kitchen scale for measuring the flour. I know I sound like a broken record here, but the amount of flour can make or break a recipe. Using weight for ingredients will give you the best recipe results. Plus it means less dishes to wash! This is the scale I use and love.
  • Don't over bake the cookies!! In my opinion, this is the number one reason why cookies often don't turn out. Cookies will continue to "bake" for several minutes after they are removed from the oven. If you bake them until they look done, they will over bake by the time they cool.
cookies with lemon slices and a glass of milk

FAQ

can I use a store bought lemon curd?

I have not tested this recipe with a store bought curd. If you try it let me know!

Can I use extract instead of lemon juice?

No, you need the acidity of the lemon juice in the simple lemon curd.

how do I make the cookies more lemony?

For an extra punch of lemon; use the zest of one small lemon in the cookie dough. Add it in with the sugars.

No, the cookie for these lemon bar cookies has a soft and tender texture as it is made with cream cheese and confectioners' sugar.

I haven't tested it, but believe you could use my raspberry crumble cookie dough and fill it with this easy curd and you'd have more of a shortbread cookie base. If you try it, let me know!

how to store

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

The lemon bar cookies also freeze well for up to 3 months.

lemon bar cookie dusted with confectioners' sugar

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

more lemon dessert recipes

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

Yield: 18 cookies

Lemon Bar Cookies

lemon bar cookies on parchment paper

The best recipe for lemon bar cookies! The from scratch cookie dough with cream cheese creates the softest cookies! And you will love how easy it is to make the lemon curd filling.

Prep Time 20 minutes
Bake Time 12 minutes
Chill Time 20 minutes
Total Time 52 minutes

Ingredients

easy lemon curd

  • ½ cup granulated sugar (100g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 teaspoon cornstarch
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest (from one small lemon)
  • 1 large egg
  • 2 tablespoons fresh lemon juice (30mL)

cookies

  • 1 ¾ cups all-purpose flour (220g)
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature (113g)
  • 3 ounces cream cheese, room temperature (84g)
  • ¾ cup granulated sugar (150g)
  • ½ cup confectioners' sugar (60g)
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • confectioners' sugar for dusting the finished cookies, if desired

Instructions

  1. For the homemade lemon curd: whisk together the granulated sugar (½ cup/100g), flour (2 tablespoons/15g), cornstarch (1 teaspoon), baking powder (¼ teaspoon), kosher salt (¼ teaspoon), lemon zest (from one small lemon, at least 1 teaspoon), one large egg and fresh lemon juice (2 tablespoons/30mL) in a small saucepan.
  2. Place the saucepan over medium-low heat and whisk constantly for 2-3 minutes. The lemon curd will thicken and should reach 190°F on a thermometer. Remove the saucepan from the heat and pour the curd into a freezer safe dish. I like using a dish that allows the curd to be in a thin layer. Place in the freezer while you make the cookie dough.
  3. For the cookies: Start by preparing two half sheet baking pans with parchment paper. In a medium size bowl combine the flour (1 ¾ cups/220g), baking powder (2 teaspoons) and kosher salt (¼ teaspoon) and set aside.
  4. Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature unsalted butter (½ cup/113g) on medium (speed 6 on a KitchenAid mixer) for 30-60 seconds. Then add the room temperature cream cheese (3 ounces/84g) and mix on medium 1 minute more. Scrape up and down the bowl and add the granulated sugar (¾ cup/150g) and confectioners' sugar (½ cup/60g) and beat on medium until smooth and creamy, about 2 minutes.
  5. Now add the one large egg plus one large egg yolk and vanilla (1 teaspoon) and beat on medium until fluffy, about 1 minute. Stop and scrape the bowl one time during this addition.
  6. Whisk in half of the flour mixture on low. When barely combined, stop and scrape the bowl before adding the final half of the flour mixture. Mix until just a few streaks of flour remain and use a spatula to finish mixing it in. The cookie dough is thick and fluffy like a cake batter.
  7. Use a 2 tablespoon cookie scoop and place the cookie dough on the prepared pans, spacing about 2 inches apart. Place the pans in the refrigerator while you preheat the oven to 350°F. (ideal chill time is 20 minutes)
  8. Once the oven has preheated, take one pan of cookie dough out of the refrigerator and use a tablespoon measure to create a "thumbprint" in the middle of each cookie. Then remove the lemon curd from the freezer and place 1 teaspoon of curd in the middle of each cookie.
  9. Bake for 10 - 12 minutes until the edges have set. Remove the pan from the oven and allow the cookies to cool on the pan for 10 minutes before moving to a wire cooling rack to cool completely. If desired, cookie scoot the hot cookies as soon as they come out of the oven.
  10. Once the cookies are fully cooled, they can be dusted with more confectioners' sugar. This is optional.

Notes

You will have a couple tablespoons of the lemon curd leftover. It's delicious eaten with a spoon or drizzled over ice cream!

If you'd like even more of a lemon punch, add the zest of a small lemon to the cookie dough as well. Add it with the sugars.

When making the thumbprint in each cookie keep the indent in the middle, so the curd doesn't spill out during baking.

Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. The cookies also freeze well for up to 3 months.

Cookie recipe adapted from Butternut Bakery's gooey butter cookies.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 226Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 130mgCarbohydrates: 35gFiber: 0gSugar: 24gProtein: 3g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Fudgy EASY Red Velvet Brownies

Fudgy, EASY red velvet brownies! This homemade brownie recipe makes the best, chewy and indulgent brownies. Made with cocoa powder and drizzled with a simple cream cheese icing.

pile of brownies

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

Want to know a secret?

Chocolate isn't my favorite. Often times it's too overwhelming for me, which is why red velvet is a flavor I adore. I know, I know; people have all kinds of opinions about red velvet! But I personally think it's great for Valentine's Day or Christmas or just because.

If red velvet is your thing; try my red velvet sugar cookies, red velvet loaf or pink velvet cake.

If rich, fudgy, chocolatey brownies are more your thing; try one bowl brownies, funfetti brownies or Irish cream brownies.

why you will love this from scratch brownie recipe

  • One bowl ~ #winning with less dishes to wash!
  • Easy ~ it takes about 10 minutes to prep the brownies and get them in the oven.
  • Texture ~ the brownies bake up thick with a soft, chewy and fudgy bite.
stack of brownies with a glass of milk

what do red velvet brownies taste like?

This red velvet brownies recipe is made with cocoa powder, a decent amount of vanilla and some red food coloring. They are not as rich as a chocolate brownie, but have a light chocolate taste.

Big E has been calling them "red-ies". She says if we call chocolate brownies "brownies", then "red-ies" is what this version should be!

ingredient notes

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

red velvet brownies ingredients
  • Unsalted butter ~ melt with your preferred method. If you only have salted butter, leave the kosher salt out.
  • Granulated sugar ~ brings sweetness and structure to the easy brownies.
  • Kosher salt ~ balances all the flavors. Use half the amount if using table salt.
  • Eggs ~ 2 large eggs are needed and add structure to the brownies. It's ideal if they are room temperature.
  • Food coloring ~  I use gel coloring and specifically like the Chefmaster Super Red for this recipe. The gel coloring is more concentrated so you use less of it. {you can use no food coloring, if you choose. The brownies just won't be red.}
  • Vanilla ~ adds flavor. If you can afford it, a pure vanilla extract is best.
  • All-purpose flour ~ provides structure. I haven't tested this with a 1 to 1 gluten free flour, but suspect it will work. Let me know if you try it!
  • Unsweetened cocoa powder ~ I typically use Scharffen Berger Unsweetened Natural Cocoa Powder, but Hershey's {I buy mine at Target} is also a good option.
  • White vinegar ~ gives the brownies a slight red velvet tang. If you would rather have no vinegar; just leave it out.

how to make one bowl brownies

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

In a medium to large bowl, whisk granulated sugar into the melted butter until well combined.

Then whisk in the kosher salt, eggs, vanilla, white vinegar and red gel food coloring, making sure everything is very well combined.

melted butter, sugar, eggs, vanilla and red gel coloring in a mixing bowl
Add the eggs, vanilla and red food coloring to the whisked butter and sugar.
wet ingredients whisked together in a bowl
Whisk until it's all nicely combined.

Next, add the cocoa powder and all-purpose flour. Give it a little mix together and then stir the dry ingredients in until just combined.

Drop or pour the brownie batter into the prepared baking pan. Smooth with an off-set spatula or spatula, if needed and bake.

red velvet brownie batter in a mixing bowl
The finished homemade red velvet brownie batter.
red velvet brownie batter in a baking pan
The batter is thick; use an off-set spatula or spatula to smooth it in the baking pan.

Allow the fudgy red velvet brownies to cool completely before drizzling on the cream cheese frosting. They can be moved to the refrigerator to cool once the pan is cool enough for you to pick up with bare hands.

red velvet brownies with a bowl of cream cheese icing

how do you know when fudgy brownies are done baking?

The top will be firm and beginning to pull away from the sides of the pan. A toothpick test may still have a little wet batter. If you would like a gooey center {like these cookie butter brownies}; bake the red velvet brownies for 25 minutes. For a fudgy doneness like the photos in this post; go closer to 30 minutes.

For most brownie recipes use the "toothpick test";

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

tips for the best homemade brownies

  • Don't over bake the red velvet brownies! No one likes a dry brownie. It's better to air on the side of less done than over done. The brownies will firm up and continue to cook as they cool. This is how you will get a fudgy and chewy brownie.
  • 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.
  • If you need to speed up the cooling process, once the brownies have cooled enough that you can pick up the pan with your bare hands, place the brownies in the refrigerator to cool completely.
  • For the cleanest looking cuts, chill the brownies first. Pull the brownies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.
red velvet brownies on parchment paper showing inside texture

variations and serving ideas

  • White chocolate version ~ add a half cup of white chocolate chips to the batter before baking. I would toss them with a little of the flour before mixing them in. This helps prevent them from all sinking to the bottom.
  • Dark chocolate version ~ add a half cup of semi-sweet or dark chocolate chips to the batter.
  • Replace the cream cheese icing with a white chocolate drizzle. Melt about 2 ounces of white chocolate and drizzle it over the cooled red velvet brownies.
  • Double or triple the cream cheese icing to give more of a frosting look.
  • They'd be super cute for Valentine's Day cut into heart shapes!
  • Serve with a scoop of vanilla or your favorite ice cream.
  • Use the brownies for the base of a brownie sundae.

storage instructions

Red velvet brownies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months.

red velvet brownie with a bite missing

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

more brownie recipes to try

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

Yield: 16 brownies

Fudgy EASY Red Velvet Brownies

pile of red velvet brownies

This EASY homemade red velvet brownie recipe makes the best, gooey and indulgent brownies. Made with cocoa powder and drizzled with a simple cream cheese icing.

Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes

Ingredients

brownies

  • 1 cup unsalted butter, melted (226g)
  • 1 ½ cups granulated sugar (300g)
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ½ teaspoons white vinegar
  • ¼-½ teaspoon red gel food coloring*
  • ¼ cup unsweetened cocoa powder (20g)
  • 2 cups all-purpose flour (250g)

cream cheese icing

  • 1 ounce cream cheese (28g)
  • 1 tablespoon unsalted butter, room temperature (14g)
  • ½ cup confectioners' sugar (60g)

Instructions

  1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.
  2. In a medium to large bowl, whisk granulated sugar (1 ½ cups/300g) into the melted butter (1 cup/226g). Whisk until well combined. Then whisk in the kosher salt (½ teaspoon), eggs (2 large), vanilla (2 teaspoons), white vinegar (1 ½ teaspoons) and red gel food coloring (¼-½ teaspoon), making sure everything is very well combined.
  3. Next, add the cocoa powder (¼ cup/20g) and all-purpose flour (2 cups/250g). Give it a little mix together and then stir the dry ingredients in until just combined.
  4. Drop or pour the brownie batter into the prepared baking pan. Smooth with an off-set spatula or spatula, if needed.
  5. Bake for 25-30 minutes. The top will be firm and beginning to pull away from the sides of the pan. A toothpick test may still have a little wet batter. (for a gooey center, stop at 25 minutes)
  6. Allow the brownies to cool completely before frosting. They can be moved to the refrigerator to cool once the pan is cool enough for you to pick up with bare hands.
  7. To make the cream cheese frosting: combine the cream cheese (1 ounce/28g) and butter (1 tablespoon/14g) in a small-medium bowl with a spoon. Once well combined, stir in the confectioners' sugar (60g). 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.
  8. Use a spoon or small zip-top bag with the corner snipped off to drizzle the cream cheese icing over the cooled brownies.

Notes

*Use as much or as little food coloring to get the red velvet brownies the color you would like them. If using liquid food coloring, you will need more coloring than with a gel. Food coloring can also be eliminated if you don't want red brownies.

If you would like more than a drizzle of cream cheese icing; feel free to double or triple the recipe for it.

If you would like to add white chocolate chips or chocolate chips to the batter ~ toss a half cup of chocolate chips with a few tablespoons of the flour before gently mixing them in.

Brownies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 56mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Bars and Brownies

Raspberry Crumble Cookies

Raspberry crumble cookies have a buttery, eggless shortbread crust with a sweet raspberry jam filling and a crumble topping. The recipe is easy to make and the cookies taste like a sweet jam tart.

Sandy commented: ⭐️⭐️⭐️⭐️⭐️ LOVE THEM "These cookies are wonderful and easy to make. I used my muffin top pan in place of the biscuit cutter and they came out fantastic."

stack of raspberry crumble cookies with a glass of milk

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

Mmmmm buttery shortbread and sweet raspberry jam. A perfect flavor combo if you ask me. These raspberry crumble cookies are a lot like the wildly popular Kirkland cookies that you can buy at Costco.

This cookie recipe is similar to my coconut jam thumbprint cookies or my blueberry crumble bars. Or if you are looking for other shortbread inspired recipes; try dark chocolate cherry shortbread or caramel and brown sugar shortbread. If you want more of an oatmeal jam bar try my berry crumble bars.

[feast_advanced_jump_to]
  • Simple ingredients ~ you only need seven ingredients to make these cookies. Eight if you dust them with confectioners' sugar after baking. And I bet you've got them all! No eggs needed!
  • Texture ~ a buttery, soft, yet crumbly shortbread cookie.
  • Petite size ~ they are thinner and smaller than the Costco version. This means they don't pack the same calorie count as the giant Costco cookies!
raspberry crumble cookies sitting on a plate

🛒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 needed for raspberry crumble cookies
  • All-purpose flour ~ 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.
  • Granulated sugar ~ use your favorite brand.
  • Kosher salt ~ just a touch to balance the sweetness. If you only have table salt, start with half the amount.
  • Unsalted butter ~ the butter is a prominent flavor in this cookie recipe; so if you can afford it, this is a time to splurge on a European style butter. Plugrá and Kerrygold are two of my favorites. If you only have salted butter, eliminate the kosher salt.
  • Vanilla and almond extracts ~ pure vanilla extract brings a hint of flavor. The almond extract also provides a lovely flavor. If you don't like almond extract or don't have it, just use vanilla in it's place.
  • Raspberry jam ~ the sweetness of the jam you use will determine how sweet the final cookie is. If you prefer a seedless jam filling, go for it. You can also use whatever flavor of jam you choose. I did one test round with a homemade blackberry jelly and it was delicious. Although not all homemade jams and jellies are equal, so I would use a little less jam filling as it can spread more.
  • Confectioners' sugar {not shown} ~ used for dusting over the cooled cookies.

🥣how to make raspberry crumble cookies

In a stand mixer with the paddle attachment, mix together the flour, kosher salt and sugar on low until combined. Add the small cubes of cold, unsalted butter and mix on low for 1 minute.

cubes of butter added to dry ingredients in a mixing bowl
Use cold butter, cut into small cubes.
flour, sugar, salt and butter roughly mixed in a mixing bowl
The butter after it has been mixed with the dry ingredients for 1 minute.

Then add the vanilla and almond extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.

Now use your {clean} hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.

shortbread cookie dough in mixing bowl
The shortbread cookie dough after the extracts have been added and you've "clumped" the dough together.

Line three baking pans with parchment paper or silicone baking mats. Then take a round cookie cutter {I used a 2 ¼ inch cutter for my cookies} and place it on the baking sheet. Place about 2 tablespoons of the crumbly dough into the cookie cutter and press it together to make the cookie shape. Press down more in the middle so you have a slight edge to each cookie.

tablespoon of raspberry crumble cookie dough sitting on a baking pan
Don't pack the dough into the measuring spoon, just lightly scoop 2 tablespoons.
hand pressing shortbread cookie dough into a cookie cutter
Use firm pressure to press the crumbly dough into a cookie base in the cookie mold.

Then gently remove the cookie cutter leaving the cookie intact on the baking sheet. Now place a teaspoon of raspberry jam in the middle of each cookie base. Top with additional crumbly cookie dough. Then place the prepared cookies in the refrigerator while you preheat the oven.

shortbread cookie base on baking sheet; some with jam and crumble

Once the oven has preheated, take the chilled cookies out of the refrigerator and bake. After they have cooled, dust with confectioners' sugar, if desired.

cookies on a cooling rack with milk and confectioners' sugar

how do you get perfectly round cookies?

Many copycat recipes for Costco raspberry crumble cookies use a muffin pan. In my opinion, the ratio of shortbread cookie to jam filling is too much cookie to jam using that method.

That is why I used a biscuit or cookie cutter round for a mold. Then I use the "cookie scoot" method once the cookies are baked. I actually scoot the cookies twice in this recipe, but it's a completely optional step. The cookie edges will not be as perfectly round without scooting them.

can I make different flavors of crumble cookies?

Absolutely! Raspberry jam is a staple at the two sugar bugs house, but use your favorite. Strawberry or mixed berry would both be delicious. Of course they will no longer be raspberry crumble cookies! 😉

I did test this recipe with a homemade blackberry jelly. It worked beautifully as well. Just remember not all homemade jams and jellies are the same and they may spread more when baked.

hand grabbing a raspberry crumble cookie off a plate

👩🏻‍🍳tips for the best Costco copycat cookies

  • Use cold butter, cut in small cubes. This recipe is a time to splurge on a premium butter if you can afford it.
  • Press the dough firmly into the cookie cutter mold and use gentle pressure to lift the cutter away.
  • Use a larger diameter biscuit cutter to "scoot" the baked cookies into a perfectly round shape. See the video in this post for a tutorial.
  • Add a little cornstarch to the confectioners' sugar for dusting over the cooled cookies. This will help to prevent the sugar from melting into the cookie.

🫙how to store

Cookies can be stored in an airtight container at room temperature for up to 5 days.

The baked cookies also freeze well for up to 3 months.

raspberry crumble cookies on a parchment lined cooling rack

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

more berry desserts to try

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

Yield: 26 cookies*

Raspberry Crumble Cookies

cookies on a parchment lined baking sheet with a glass of milk

Raspberry crumble cookies have a buttery, eggless shortbread crust with a sweet raspberry jam filling and a crumble topping.

Prep Time 20 minutes
Bake Time 18 minutes
Additional Time 30 minutes
Total Time 1 hour 8 minutes

Ingredients

  • 2 ⅓ cups all-purpose flour (292g)
  • ¼ teaspoon kosher salt
  • ⅔ cup granulated sugar (133g)
  • 1 cup unsalted butter, cold and cut in small cubes (226g)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract**
  • ½ cup raspberry jam (160g)

Instructions

  1. In a stand mixer with the paddle attachment, mix together the flour (2 ⅓ cups/292g), kosher salt (¼ teaspoon) and sugar (⅔ cup/133g) on low until combined, about 30 seconds.
  2. Add the small cubes of cold, unsalted butter (1 cup/226g) and mix on low (stir or speed 2 on a KitchenAid mixer) for 1 minute. Then add the vanilla (1 teaspoon) and almond (½ teaspoon) extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.
  3. Now use your (clean) hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.
  4. Line three baking pans with parchment paper or silicone baking mats. Then take a round cookie cutter (I used a 2 ¼ inch cutter for my cookies) and place it on the baking sheet. Place about 2 tablespoons of the crumbly dough into the cookie cutter and press it together to make the cookie shape. (don't press the dough into the tablespoon for measuring; just scoop two tablespoons of dough). Press down more in the middle so you have a slight edge to each cookie. (see photos in the post above if you need a visual). Then gently remove the cookie cutter leaving the cookie intact on the baking sheet. Continue creating cookies on the baking pan. I fit 10 cookies on each half sheet pan.
  5. Now place a teaspoon of raspberry jam in the middle of each cookie base. (you can use up to 1 ½ teaspoons of jam per cookie) and top with additional crumbly cookie dough. Then place the prepared cookies in the refrigerator while you preheat the oven.
  6. Preheat oven to 350°F. Once the oven is preheated, bake the cookies one tray at a time.
  7. Bake for 12 minutes, then remove the cookies from the oven and use a larger cookie cutter (3 inches is ideal) to "scoot" the edges back up. Work quickly and carefully as the pan and cookies are hot. Then place the pan back in the oven and bake 3-4 minutes more or until the edges are barely brown. If desired, scoot the cookies again once you remove them from the oven. *the cookie scooting is optional, but will help the cookies to have a taller and more finished edge to them.
  8. Allow the cookies to rest on the baking pan for 5 minutes then remove to cool completely on a wire cooling rack.

Notes

*The amount of cookies you get will vary if you use a different size mold for the cookies. I use a 2 ¼ inch cutter.

**You can omit the almond extract or substitute it with an equal amount of vanilla.

I use about 1 teaspoon of jam per cookie, but you can go up to 1 ½ teaspoons per cookie.

If you don't have round cookie cutters, a small can such as one that holds diced green chilis or olives could work. Just remove both ends of the can and use caution for any sharp edges. I've also seen people use the lids to Mason jars.

Cookies can be stored in an airtight container at room temperature for up to 5 days. The baked cookies also freeze well for up to 3 months.

Recommended Products

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

Nutrition Information:

Yield:

26

Serving Size:

1
Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 15mgCarbohydrates: 18gFiber: 0gSugar: 8gProtein: 1g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Italian Almond Cake

Italian almond cake is an easy one layer cake. It has a dense crumb and a crunchy toasted almond topping. This is rustic simplicity at it's best. Perfect for Easter, Mother's Day or just because!

slice of Italian almond cake showing the texture

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

I have a love for all things Italian. ❤️

This Italian almond cake fits into my Italian love affair perfectly. It's like so many European desserts in that it's sweet, but not overly sweet and really showcases the almond flavor. The cake is tender and dense with a wonderful, thin and crunchy almond top.

If you also love Italian desserts, be sure to check out my amaretti {Italian almond cookies}, blackberry crostata, or if you like more of a pound cake my ricotta bundt cake or orange cranberry cake.

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

why this is the best Italian cake

  • Easy and quick to prepare!
  • Simple ingredients ~ made without almond paste.
  • Rustic appearance ~ this is a one layer cake that has a toasted almond top and needs no fussy decorating.
  • Texture ~ the almond cake has a dense and soft crumb with the best sweet and crunchy almond topping.
  • Perfect with a cup of coffee or tea!
three cut slices of cake on a serving plate

I often make this cake to go with Sunday dinner, but it would be perfect to pair with your Easter or Mother's Day brunch.

I've adapted this recipe from one of my all time favorite dessert cookbooks, Dolce Italiano from the late Gina DePalma. Gina was a very close friend with a dear friend of mine and although I never knew her, her cookbook makes me feel like I did. I've yet to make something from it that isn't wonderful.

ingredients needed

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

Italian almond cake ingredients
  • 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 cake.
  • Ground cinnamon and vanilla ~ both ingredients add 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.
  • Confectioners' sugar {not shown} ~ for dusting over the cooled cake.
slice of cake with a fork on a plate

how to make this rustic Italian cake

Start by whisking your dry ingredients together and buttering and lightly flouring a 9 inch spring form pan. Then melt the butter and set it aside to cool.

Next you will separate four large eggs, saving aside one of the egg whites for the almond topping. In your stand mixer you will beat one whole egg and four egg yolks with the sugar until thick and pale yellow.

egg yolks and sugar whipped in a mixing bowl
The egg yolks and sugar after they have been whipped together.

Then add the dry ingredients with the mixer on low and mix until well combined. The batter will be quite thick and a little sticky. You will want to scrape up and down the sides of your mixing bowl and then mix in the vanilla and melted butter.

cake batter before the melted butter is added
The cake batter after the flour mixture has been added.
cake batter in a mixing bowl
The finished cake batter has a thick consistency.

Spread the batter evenly into your prepared spring form pan. I like to use an off-set spatula to even out the top of the batter.

Finally, you will beat one egg white until foamy and light and then mix half of the egg white into the sliced almonds. Stir to evenly coat the almonds, then sprinkle with granulated sugar and toss to coat. Spread the almond mixture evenly over the cake batter and bake.

Italian almond cake batter in a springform pan
sliced almonds on top of the cake batter before baking

Remember your oven is different than mine. This cake takes about 40 minutes in my oven. I typically start checking it about 30 minutes into baking. It's finished when the top has a little golden brown color to it and a cake tester comes out mostly clean.

Italian cake with almond topping on a serving platter

Allow it to cool for 10 minutes in the pan, then remove the sides and allow the cake to cool completely on a cooling rack. Once cool, dust with confectioners' sugar, if desired.

tips for success

  • Butter the baking pan and lightly dust with flour, which will help to make removing the cake from the springform pan easy.
  • Eggs yolks and egg whites separate best when they are cold.
  • Save one of the egg whites for the toasted almond topping.
  • Use the toothpick test to tell when the 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.

how to serve this Italian almond cake

The Italian almond cake is wonderful on it's own, but is also fantastic paired with cinnamon ice cream. The bonus is that it's even better the next day with your morning coffee! Other ideas for serving this rustic cake ~

  • Top with strawberries or other fresh fruit.
  • During the holiday season it would be lovely with sugared cranberries. {see this post for how to make them}.
  • A dollop of whipped mascarpone frosting would add a layer of decadence! Use the mascarpone frosting from my apple spice cake.

how to store

Wrap any left over cake and store at room temperature for 2-3 days.

Italian almond cake on a serving plate

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

more easy almond dessert recipes to try

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

Yield: 12 slices

Italian Almond Cake

slice of Italian almond cake showing the texture

Italian almond cake is an easy one layer cake. It has a dense crumb and a crunchy toasted almond topping. This is rustic simplicity at it's best.

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

Ingredients

almond cake

  • 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
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted and cooled (113g)
  • 1 large egg
  • 4 large egg yolks (save at least one white for the topping)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon pure vanilla extract

almond topping

  • 1 ½ cups sliced blanched almonds
  • 1 large egg white
  • 3 tablespoons granulated sugar
  • confectioners' sugar (optional for dusting over finished cake)

Instructions

  1. Preheat oven to 325°F.
  2. Lightly butter 9 inch spring form pan and dust with flour and tap out any excess.
  3. In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and ground cinnamon (1 teaspoon). Set aside.
  4. Melt the unsalted butter (½ cup/113g) and set aside to cool.
  5. In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 4 or 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
  6. With the mixer on low, add the flour mixture; mixing until well combined. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) followed by the melted butter. The batter will be quite thick and a bit sticky. Adjust your mixer to medium speed and beat for 30 more seconds.
  7. Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula.
  8. 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 half of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white. Sprinkle the granulated sugar (3 tablespoons) over the almond and egg white mixture and toss to coat. Spread the almond mixture evenly over the surface of your cake batter.
  9. Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
  10. 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

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 at room temperature for 2-3 days.

Recipe lightly adapted from Gina DePalma’s Dolce Italiano cookbook.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 389Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 129mgSodium: 197mgCarbohydrates: 44gFiber: 3gSugar: 31gProtein: 9g

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

Did you make this recipe?

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

© Tasia
Cuisine: Italian / Category: Cakes and Cupcakes

Peanut Butter Muffins

This peanut butter muffins recipe results in moist, fluffy muffins. Made with quick oats and an oatmeal peanut butter streusel; they are dairy free and can also be made vegan.

peanut butter muffins with a glass of milk

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

It's been a while since I posted a healthier breakfast recipe. This peanut butter muffins recipe has been adult, kid and toddler tested. Everyone agrees they are yummy!

This is a soft, fluffy peanut butter muffin with no banana in sight.

If you've been around two sugar bugs for any length of time you know how much I love to pack extra protein and nutrition into breakfast items. My peanut butter oat banana bread, baked peanut butter oatmeal and peanut butter donuts are good examples of that.

why you will love this easy muffin recipe

  • Quick to prepare ~ the homemade batter and streusel take about 10 minutes to prep.
  • Dairy free ~ the recipe uses almond milk and is made without butter.
  • Full of peanut butter flavor ~ these moist and fluffy peanut butter muffins are made without bananas so that the peanut butter shines!
muffin with a bite missing

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 peanut butter muffins
  • Whole wheat flour ~ adds structure and brings some extra nutrition to the peanut butter muffins. I did not test this recipe with a gluten free flour, but suspect a 1 to 1 replacement would work. Please let me know if you try it!
  • Quick oats ~ a whole grain that is a great source of vitamins, minerals, fiber, and antioxidants. If you need to substitute old fashioned rolled oats, give them a blitz in a food processor or high powered blender to make them smaller.
  • Kosher salt ~ to balance the flavors.
  • Baking powder ~ gives the homemade muffins their rise and helps for a soft and fluffy texture.
  • Peanut butter ~ I tested this recipe with both a natural peanut butter {I use Adams creamy version} and Skippy. Either type works; the natural peanut butter muffins will be even less sweet since there isn't any added sugar.
  • Egg ~ one large {at room temperature is best}. I also tested this recipe with a flax egg and it works if you want vegan peanut butter muffins. My testers did find the flax egg created slightly drier muffins.
  • Vanilla ~ to help bring all the flavors together.
  • Brown sugar ~ just a touch for sweetness. I use dark brown, but light brown also works. Please remember these are muffins, not cupcakes and aren't going to be super sweet.
  • Almond milk ~ any plant based milk should work or cow's milk, if you don't need vegan muffins. I'm a bit sensitive to dairy milk products, so I almost always use almond milk when I make muffin recipes. For the best muffin texture; bring the milk to room temperature before using.
peanut butter muffin with peanut butter streusel sitting on a muffin pan

how to make peanut butter muffins

Start by preheating the oven to 425°F and line a muffin pan with 8 liners.

In a medium bowl mix the whole wheat flour, quick oats, brown sugar, baking powder and kosher salt. Set aside.

In a medium to large bowl whisk together the peanut butter, vanilla and egg; the mixture will be quite thick. Slowly whisk in the almond milk and whisk until fully combined.

dry ingredients for peanut butter muffins in a bowl
Oats with whole wheat flour, brown sugar, baking powder and kosher salt.
peanut butter, eggs and vanilla mixed in a bowl
Peanut butter whisked with vanilla and an egg.
wet ingredients mixed in a bowl
Dairy free almond milk whisked with peanut butter mixture.

Now add the dry ingredients to the wet and whisk until the mixture just comes together. Set aside to rest while you prepare the streusel. The mixture can be quite thin.

In a small bowl mix the quick oats, brown sugar and peanut butter until the mixture is fully combined and crumbly.

peanut butter muffin batter in a bowl
Muffin batter without using butter or oil.
peanut butter streusel in a bowl
Streusel muffin topping.

Divide the peanut butter muffin batter evenly between the 8 liners. The batter will come up to almost the very top of each liner. Evenly distribute the streusel over the top of each muffin.

Place in the preheated oven and bake for 5 minutes; then turn the temperature to 350°F and continue baking about 10 minutes more or until a toothpick comes out with just a few moist crumbs.

Allow the muffins to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

muffin batter with streusel in the muffin pan
baked peanut butter muffins in the muffin pan

how do I make light and fluffy muffins?

  • Start with room temperature ingredients. If you are anything like me and don't always plan ahead.....place the egg in a warm bowl of tap water for 5-10 minutes. For the almond milk, you can lightly warm it in a saucepan or in the microwave.
  • Make sure your baking powder is fresh! To test your baking powder: add 1 teaspoon to ¼ cup of hot water. If it bubbles, then it’s good to use. If it does not, then throw it out.
  • Do NOT over mix! If the gluten gets overworked the result will be tough muffins and we are going for light and fluffy.
  • Be sure to measure the flour correctly. Too much flour can result in a dense peanut butter muffin. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the whole wheat flour into the measuring cup and level it off with a flat surface.
muffins in an antique muffin tin

are these peanut butter muffins healthy?

Anytime someone asks if something I bake is healthy, I like to clarify that healthy is a very subjective term. But with that being said, I do consider these peanut butter muffins to be healthier than the average muffin.

The easy recipe uses whole wheat flour and oats, both of which add a nice nutrition boost. And if you choose to make them with a natural peanut butter, it also reduces the sugar content.

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

tips for the best peanut butter muffins

  • Mix the wet and dry ingredients separately {I know this makes more dishes, but it will result in a better muffin}.
  • Do not over mix the batter when combining the wet and dry ingredients.
  • Use muffin liners; these PaperChef liners are my favorite!
  • Bake at a high temperature to start, which will give the muffins an extra burst of heat initially and helps to create that nice muffin top.
  • Allow the finished muffins to cool in the pan for 5 minutes and then move to a wire cooling rack to cool completely.

how to store

Store fully cooled muffins at room temperature for 1 day or in the refrigerator for up to 5 days. The streusel may lose some of it's texture after a day.

The cooled muffins can also be frozen in an airtight container for up to 3 months.

muffins sitting on top of a muffin pan

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

more healthy inspired breakfast ideas

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 muffins

Peanut Butter Muffins

peanut butter muffin with a bite missing

Peanut butter muffins are so moist! Made with quick oats and an oatmeal peanut butter streusel; they are dairy free and can also be made vegan.

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

Ingredients

peanut butter muffins

  • 1 cup whole wheat flour (120g)
  • ¾ cup quick oats (60g)
  • ¼ cup brown sugar* (50g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup peanut butter** (128g)
  • 1 teaspoon pure vanilla extract
  • 1 large egg***
  • 1 ¼ cups almond milk**** ( 300mL)

peanut butter streusel

  • 2 tablespoons quick oats (20g)
  • 2 tablespoons brown sugar (26g)
  • 2 tablespoons peanut butter (32g)

Instructions

  1. Preheat the oven to 425°F and line a muffin pan with 8 liners.
  2. In a medium bowl mix the whole wheat flour (1 cup/120g), quick oats (¾ cup/60g), brown sugar (¼ cup/50g), baking powder (1 ½ teaspoons) and kosher salt (½ teaspoon). Set aside.
  3. In a medium to large bowl whisk together the peanut butter (½ cup/128g), vanilla (1 teaspoon) and egg*** (one large); the mixture will be quite thick. Slowly whisk in the almond milk (1 ¼ cups/300mL) and whisk until fully combined.
  4. Now add the dry ingredients to the wet and whisk until the mixture just comes together. Set aside to rest while you prepare the streusel. The mixture can be quite thin.
  5. In a small bowl mix the quick oats (2 tablespoons/21g), brown sugar (2 tablespoons/26g) and peanut butter (2 tablespoons/32g) until the mixture is fully combined and crumbly.
  6. Divide the peanut butter muffin batter evenly between the 8 liners. The batter will come up to almost the very top of each liner. Evenly distribute the streusel over the top of each muffin.
  7. Place in the preheated oven and bake for 5 minutes; then turn the temperature to 350°F and continue baking about 10 minutes more or until a toothpick comes out with just a few moist crumbs.
  8. Allow the muffins to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

*Light or dark brown sugar can be used.

**Natural peanut butter or a processed peanut butter like Skippy or Jif can be used. Muffins made with the natural peanut butter will be slightly less sweet and not quite as moist.

***A flax egg can be substituted to make these muffins vegan. Mix 1 tablespoon flaxseed meal with 2 ½ tablespoons water; then allow to rest 5 minutes. In my testing the muffins still taste great with a flax egg, but they aren't quite as moist as when using an egg.

****Any type of milk works here.

If you would like smaller muffins, the batter can be divided between 12 liners. The final bake time will be 1-2 minutes less.

Store fully cooled muffins at room temperature for 1 day or in the refrigerator for up to 5 days. The cooled muffins can also be frozen for up to 3 months. The streusel may lose some of it's texture after a day.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 299mgCarbohydrates: 30gFiber: 4gSugar: 11gProtein: 8g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Muffins

Tiramisu Cupcakes

Tiramisu cupcakes are vanilla cupcakes topped with a Kahlua espresso soak {much like ladyfingers in the original version} and a whipped mascarpone frosting. Perfect for anytime you need a pick me up!

tiramisu cupcakes sitting in a cupcake wrapper

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

Who needs a pick me up today??? I know I am just about always in need of one!

This recipe can be made with Kahlua or made without alcohol. The homemade vanilla cupcakes are easy to make and make the best base for this Italian inspired classic dessert.

For more coffee inspired recipes be sure to check out my coffee sugar cookies and salted caramel espresso bars.

why you will love this easy cupcake recipe

  • Dreamy texture; soft and tender cupcakes with a simple fluffy whipped frosting.
  • The tiramisu cupcakes start with a made from scratch vanilla cupcake that uses melted butter.
  • The combination of the coffee with Kahlua syrup and mascarpone cupcake frosting makes the best tasting cupcakes.
tiramisu cupcake with a bite missing

ingredients needed

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

tiramisu cupcake ingredients
ingredients for whipped mascarpone frosting
  • Granulated sugar ~ adds sweetness and structure to the cupcakes.
  • Unsalted butter ~ the butter gets melted and slightly cooled.
  • Eggs ~ 2 large eggs are needed, pull them out 1-2 hours before you start.
  • Sour cream ~ a full fat sour cream is best, pull it out 1-2 hours before you start. Adds richness and moisture to the cupcakes.
  • Milk ~ I use 1% milk, but 2% or whole milk also works. The milk should be room temperature so pull it out an hour or two before you start.
  • Vanilla ~ provides flavor. For the best flavor use a pure vanilla extract.
  • All-purpose flour ~ provides structure. For the best results use a kitchen scale or the spoon and level method to measure.
  • Baking powder and baking soda ~ adds some lift to the cupcakes.
  • Kosher salt ~ to balance the flavors.
  • Mascarpone cheese ~ provides the classic tiramisu flavor. Mascarpone is usually found in the deli cheese section.
  • Instant espresso powder ~ I use Medaglia D'Oro Instant Espresso Coffee.
  • Vanilla bean paste ~ I like the little speckles of vanilla that show up in the frosting with vanilla bean paste. You can substitute pure vanilla extract.
  • Confectioners' sugar ~ brings sweetness and structure to the frosting recipe.
  • Heavy cream ~ use heavy cream or heavy whipping cream for the whipped frosting.
overhead look at mascarpone frosting

how to make tiramisu cupcakes

I love this easy, from scratch cupcake recipe!

To start, melt the butter and set it aside to cool slightly. Then preheat the oven to 350°F. Prepare a 12 count muffin pan with cupcake liners and set aside.

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

Next in a large bowl, whisk the sugar, eggs, vanilla extract and sour cream until well combined. Then whisk in the milk followed by the cooled melted butter and whisk until fully combined.

eggs, sour cream, sugar and vanilla in a bowl
melted butter and milk in a mixing bowl with a whisk

Add the flour mixture to the wet ingredients and mix until just combined.

Divide the batter evenly between the 12 cupcake liners. They should be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Allow the cupcakes to cool in the pan for 10 minutes, then move them to a wire cooling rack.

dry ingredients added to wet in a bowl
vanilla cupcake batter in a bowl
cupcake batter in a lined muffin tin

how to make the Kahlua coffee syrup

While the cupcakes are cooling in the pan, prepare the coffee syrup.

In a small bowl or measuring cup whisk together the simple syrup {see the recipe card if you need instructions on how to make simple syrup}, espresso powder and Kahlua.

After the cupcakes have cooled 10 minutes, move them to a cooling rack. Use a toothpick to poke multiple holes in the top of each cupcake. Then using a pastry brush, divide the coffee syrup evenly over the tops of all the warm cupcakes.

Now allow the cupcakes to cool completely before frosting.

ingredients for kahlua espresso syrup
espresso syrup on top of cupcakes

how to make the whipped mascarpone frosting

With a hand-held mixer or a stand mixer with the paddle attachment, beat the mascarpone cheese until smooth and creamy, about 30 seconds. Then add the instant espresso powder and mix until combined {the mixture may look thick and less creamy after the addition of espresso powder}. Set aside.

Next in a separate bowl, add the cold whipping cream, confectioners’ sugar and vanilla bean paste. {switch to the whisk attachment if using a stand mixer, no need to clean the beaters if using a hand-held mixer} and beat on medium high until soft peaks, about 2-3 minutes.

Then beat in the softened mascarpone cheese until stiff peaks form, about 1 minute more. Spread or pipe the frosting over the top of the cupcakes and chill for at least 30 minutes to allow the frosting to set {although it never gets firm like a buttercream}.

mascarpone and espresso powder mixed in a bowl
whipped cream to soft peaks
whipped mascarpone frosting in a bowl

can I make these cupcakes without alcohol?

Yes! Mr. two sugar bugs and I always like tiramisu with Kahlua, but you can absolutely make the cupcakes without alcohol. Just leave it out, no other adjustments are needed.

why does tiramisu taste like coffee?

Tiramisu traditionally has coffee soaked ladyfingers, which gives it a subtle coffee flavor. In Italian tiramisu means "pick me up" or "cheer me up", which is exactly what these cupcakes will do when you eat them.

cupcake on a plate with a fork

tips for the best cupcakes

  • Use room temperature ingredients. Depending on the temperature in your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours prior to baking. {My kitchen is cooler, so I usually go 2-3 hours before baking}.
  • Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!
  • Use good liners. These Paperchef liners are my very favorite and the only brand I bake with in my kitchen. {not sponsored, just a fan!}
  • Use a cookie or ice cream scoop to get even amounts of batter in each cupcake. This helps them bake uniformly.
  • Poke lots of holes into the tiramisu cupcakes tops to allow the Kahlua coffee syrup to soak into the cupcakes.

how to store

Left over cupcakes should be stored in the refrigerator for up to five days. The frosting may start to wilt after 24-48 hours, but will still taste delicious.

I have also successfully frozen these cupcakes with the mascarpone frosting on them. If you know you will freeze the cupcakes before serving, I would wait to frost them until you bring them to room temperature.

For the best tasting tiramisu cupcakes allow them to come to room temperature before serving.

tiramisu cupcake on a plate with a fork

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

more coffee flavored 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: 12 cupcakes

Tiramisu Cupcakes

tiramisu cupcake in a cupcake liner

Tiramisu cupcakes are vanilla cupcakes are topped with a Kahlua espresso soak {much like ladyfingers in the original version} and a whipped mascarpone frosting. Perfect for anytime you need a pick me up!

Prep Time 30 minutes
Bake Time 20 minutes
Total Time 50 minutes

Ingredients

cupcakes

  • ½ cup unsalted butter, melted (113g)
  • 1 ½ cups all-purpose flour (188g)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream, room temperature (60g)
  • ½ cup milk, room temperature (125mL) I use 1%

coffee syrup

  • ¼ cup simple syrup* (60mL)
  • 2 teaspoons instant espresso powder
  • 1 tablespoon Kahlua**

coffee mascarpone whipped frosting

  • ¾ cup mascarpone cheese (170g)
  • 1 teaspoon instant espresso powder
  • ¾ cup heavy whipping cream, cold (180mL)
  • 1 cup confectioners’ sugar (120g)
  • 1 ½ teaspoons vanilla bean paste***

Instructions

  1. Melt the butter (½ cup/113g) and set it aside to cool slightly.
  2. Preheat the oven to 350°F. Prepare a 12 count muffin pan with cupcake liners and set aside.
  3. In a medium bowl, whisk together the flour (1½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon).
  4. In a large bowl, whisk the sugar (1 cup/200g), eggs (2 large), vanilla extract (2 teaspoons) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/125mL) followed by the cooled melted butter and whisk until fully combined.
  5. Add the flour mixture to the wet ingredients and mix until just combined.
  6. Divide the batter evenly between the 12 cupcake liners. They should be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
  7. Allow the cupcakes to cool in the pan for 10 minutes, then move them to a wire cooling rack.
  8. While the cupcakes are cooling in the pan, prepare the coffee syrup. In a small bowl or measuring cup whisk together the simple syrup (¼ cup/60mL), espresso powder (2 teaspoons) and Kahlua (1 tablespoon).
  9. After the cupcakes have cooled 10 minutes, move them to a cooling rack. Use a toothpick to poke multiple holes in the top of each cupcake. Then using a pastry brush, divide the coffee syrup evenly over the tops of all the warm cupcakes. Allow the cupcakes to cool completely before frosting.
  10. To make the coffee mascarpone frosting: With a hand-held mixer or a stand mixer with the paddle attachment, beat the mascarpone cheese (¾ cup/170g) until smooth and creamy, about 30 seconds. Then add the instant espresso powder (1 teaspoon) and mix until combined. Set aside.
    In a separate bowl, add the cold whipping cream (¾ cup/180mL), confectioners’ sugar (1 cup/120g) and vanilla bean paste (1 ½ teaspoons). (switch to the whisk attachment if using a stand mixer, no need to clean the beaters if using a hand-held mixer) and beat on medium high until soft peaks, about 2-3 minutes.
  11. Then beat in the softened mascarpone cheese until stiff peaks form, about 1 minute more. Spread or pipe the frosting over the top of the cupcakes and chill for at least 30 minutes to allow the frosting to set (although it never gets firm like a buttercream).

Notes

*To make the simple syrup - mix ¾ cup granulated sugar and ½ cup water in a small saucepan over medium-low heat. Stir until the sugar completely dissolves and the mixture is clear. Remove from the heat and allow to cool before using. You will have some simple syrup leftover; store in an airtight container in the refrigerator for up to 3-4 weeks. You can use it in cocktails, ice tea or as a simple syrup soak over baked goods. If the mixture becomes cloudy, it should be thrown out.

**Rum can be substituted for the Kahlua, or it can be left out.

***Pure vanilla extract can be used instead of vanilla bean paste.

Left over cupcakes should be stored in the refrigerator for up to five days. The frosting may start to wilt after 24-48 hours, but will still taste delicious. I have also successfully frozen these cupcakes with the frosting on them. Allow the cupcakes to come to room temperature before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 440Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 219mgCarbohydrates: 43gFiber: 0gSugar: 31gProtein: 5g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Pie Cookies

These little pie cookies are an easy recipe made with homemade crust and a fruit filling. Pie cookies are everything you love about pie in mini cookie form!

cookies piled on a plate with a jar of jam in the background

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

Who can resist a mini dessert? I sure know I can't!

I have debated if these are mini pies, pie shaped cookies or cookie tarts, but whatever camp you put them in; they are irresistible! They are also simple to make and are easy for small kitchen helpers to assist with.

If you want a more grown up mini dessert option be sure to try my mini no bake peanut butter espresso cheesecakes.

why you will love this cookie recipe

  • Mini two bite size! {isn't everything more delicious in mini versions?}
  • Easy homemade pie crust that gets made in a food processor.
  • Fill them with your favorite pie filling or jam {I went with homemade cherry, but raspberry, apple or strawberry would also be delicious}.
stack of pie cookies

ingredients needed

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

pie cookie ingredients
  • All-purpose flour ~ be sure to scoop and level the flour or use a kitchen scale for the best results.
  • Lemon zest ~ use the zest from one medium lemon. You can also substitute lime zest or the zest from a small orange.
  • Granulated sugar ~ brings just a little sweetness to the buttery homemade crust.
  • Baking powder ~ just a little, to bring a light and soft texture to the dough.
  • Kosher salt ~ to help balance the flavors.
  • Unsalted butter ~  use cold butter, cut in small cubes. If you only have salted butter, omit the kosher salt.
  • Vanilla ~ for flavor.
  • Heavy cream ~ helps create a rich and tender crust.
  • Eggs ~ one large egg plus one large yolk are needed.

how to make pie cookies

Start by adding the flour, sugar, kosher salt, baking powder and the lemon zest to the bowl of a food processor. Pulse a few times to combine. Then add the cold, cubed unsalted butter and pulse again until it is sandy in texture and there are no visible lumps of butter. {If you want to do this by hand, see my blackberry crostata recipe}.

flour, sugar and lemon zest in the bowl of a food processor
chunks of butter on top of flour in food processor

Then in a small spouted measuring cup, whisk together the large egg, large egg yolk, vanilla and heavy cream. Drizzle the wet ingredients over the dry and pulse until no dry spots remain and the dough comes together.

butter and dry ingredients combined in a food processor
pie crust cookie dough in a food processor

Form the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.

Now preheat the oven to to 350°F and prepare two mini muffin tins by buttering each well {or use a 24 well pan}.

Place the chilled dough on a floured surface and roll out the dough to ⅛ - ¼ inch thickness. Use a 2” biscuit cutter to cut out circles of dough. If desired, use a small cookie cutter and cut mini shapes to place as a “top crust” on each mini pie cookie.

Press each circle into the bottom of the prepared mini muffin pan. Place about 1 teaspoon of jam into each mini pie crust and top with mini shape, if desired.

pie dough in a muffin tin
pie cookies before baking in a mini muffin tin

Bake for about 10 minutes, until the dough is lightly golden. Remove and allow to cool in the pan for 5 minutes before removing to cool completely on a wire cooling rack.

cookies on a cooling rack

filling options

  • Your favorite fruit filling; raspberry jam, strawberry jam or cherry jam.
  • Apple pie filling
  • Nutella {see the recipe notes for how to use this ingredient}.
  • Biscoff/cookie butter {see the recipe notes for how to use this ingredient}.
  • Chocolate ganache
  • You could also use a banana cream or Boston cream filling {use the same method as for filling with Nutella}.

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 pie scrap cookies

You will likely have leftover pie dough after making these pie cookies. What should you do with it? Make pie scrap cookies!

little e had so much fun using mini cookie cutters on the little bits of leftover dough. We sprinkled them with cinnamon and sugar and baked them for 8-10 minutes. She calls them cinnamon biscuits.

can I use store bought pie dough?

Yes, you can. BUT, this homemade crust is so buttery and tender and easy to make that I would recommend using it for these pie shaped cookies.

plate of mini cookies

how to serve mini pie cookies

These easy, buttery cookies are so cute that they'll be a hit at any party, on any cookie platter or at a pot luck. They are also delicious with an afternoon cup of coffee {might have tested that one several times....you know; for research!😉}

how to store

Cookies can be stored in an airtight container at room temperature for up to 3 days.

You might be wondering if they need to be stored in the refrigerator? Due to the small amount of jam they are fine for a few days on the counter. If you'd like to store them in the refrigerator they should last up to one week.

I did not test freezing this recipe, but I it should work just fine. Place the leftover pie cookies in an airtight container and freeze for up to 2 months.

hand holding a cookie

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

more Italian inspired dessert recipes

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

Yield: About 24 cookies

Pie Cookies

plate of pie cookies

These little pie cookies are an easy recipe made with homemade crust and a fruit filling; everything you love about pie in mini cookie form!

Prep Time 20 minutes
Bake Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

homemade crust

  • 2 ⅓ cups all-purpose flour (295g)
  • ⅓ cup granulated sugar (67g)
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 lemon*, zested
  • ¾ cup unsalted butter, cold and cut in small cubes (170g)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ¼ cup heavy cream (60mL)

pie filling

  • ½ cup (or more) jam**

Instructions

  1. In the bowl of a food processor, add the flour (2 ⅓ cups/295g), sugar (⅓ cup/67g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and the lemon zest (from 1 lemon). Pulse a few times to combine.
  2. Then add the cold, cubed unsalted butter (¾ cup/170g) and pulse again until it is sandy in texture and there are no visible lumps of butter.
  3. In a small spouted measuring cup, whisk together the large egg, large egg yolk, vanilla (1 teaspoon) and heavy cream (¼ cup/60mL). Drizzle the wet ingredients over the dry and pulse until no dry spots remain and the dough comes together. Use your hands, if needed to even out any wet and dry spots. Form the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.
  4. Preheat the oven to to 350°F and prepare two mini muffin tins by buttering each well.
  5. Place the chilled dough on a floured surface and roll out the dough to ⅛ - ¼ inch thickness. Use a 2” biscuit cutter to cut out circles of dough. If desired, use a small cookie cutter and cut mini shapes to place as a “top crust” on each mini pie cookie.
  6. Press each circle into the bottom of the prepared mini muffin pan. Place about 1 teaspoon of jam into each mini pie crust and top with mini shape, if desired.
  7. Bake for about 10 minutes, until the dough is lightly golden. Remove and allow to cool in the pan for 5 minutes before removing to cool completely on a wire cooling rack.

Notes

Actual yield of cookies will depend on how thick or thin you roll the dough. For a thick crust like the photos, roll to ¼ inch and you will get about 24 cookies. If you want less crust to filling; roll the dough a bit thinner and you will get more cookies.

*A lime or small orange can also be used for the zest.

** Use your favorite flavor of jam. About 1-2 teaspoons of jam per cookie. If you would like to use Nutella, cookie butter or caramel for the filling; bake the cookies without the filling. Allow the cookie crusts to bake (use a small shot glass if needed to re-create the opening for the filling while the cookies are still hot out of the oven). Then once the crusts have cooled, spoon in the filling of choice.

Cookies can be stored in an airtight container at room temperature for up to 3 days. Or stored in an airtight container in the refrigerator for up to one week. I didn't test freezing them; but imagine they should be fine for up to a couple months in the freezer.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 44mgCarbohydrates: 12gFiber: 0gSugar: 3gProtein: 2g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Peanut Butter Thumbprint Cookies

These simple peanut butter thumbprint cookies are filled with chocolate ganache. The cookies are super soft, full of peanut butter flavor and are perfect for Christmas or any occasion!

peanut butter thumbprint cookies with chocolate ganache

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

Peanut butter and chocolate; one of the most popular sweet flavor combinations!

This recipe takes a spin on the holiday classic; peanut butter blossoms. Instead of unwrapping a bunch of Hershey's Kisses these peanut butter cookies get a thumbprint and are filled with chocolate ganache.

Many people call these holiday months the "cookie baking season". {Wait, isn't it ALWAYS cooking baking season???} So if you want a great Christmas cookie that isn't as involved as my coconut jam thumbprints, Santa surprises or peppermint hot cocoa cookies; this easy cookie recipe has your back.

  • Soft, tender and chewy texture
  • Simple and easy to make
  • No chill!
  • Adaptable ~ this cookie recipe is written with a chocolate ganache filling, but be creative and fill the thumbprint with your favorite flavor!
cookies sitting on parchment paper

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 peanut butter thumbprint cookies
  • All-purpose flour ~ for the best results, use a food scale to measure the flour. If you don't have a scale, spoon the flour into your measuring cup and level it with a knife.
  • Baking soda ~ helps the peanut butter cookies to rise.
  • Kosher salt and vanilla ~ both ingredients adds flavor. If you only have table salt, reduce the amount by half.
  • Butter ~ the recipe calls for unsalted butter, if you only have salted omit the kosher salt. The butter adds flavor and should be room temperature, which is cooler than you think! About 65°F is ideal. You should be able to make an indent with your finger, but the butter shouldn't be shiny and your finger shouldn't sink into the butter.
  • Peanut butter ~ brings all the peanut butter flavor! A processed peanut butter like Skippy or Jif is recommended. I have not tested this recipe with natural peanut butter.
  • Sugar ~ both granulated and brown sugar bring sweetness to the cookies. Dark or light brown sugar can be used.
  • Egg ~ one large egg binds the cookie dough together. This should be room temperature, so pull it out when you pull out your butter.
pile of peanut butter thumbprint cookie filled with chocolate ganache

how to make the easy peanut butter cookies

Start by preheaing the oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats.

In a medium size bowl, whisk together the flour, baking soda and kosher salt. Set aside.

Then with a stand mixer using the paddle attachment or with a hand held mixer, beat the unsalted butter and peanut butter on medium-high until smooth and creamy.

Scrape the bowl and add the granulated sugar and brown sugar and beat on medium-high about 1 minute more or until the mixture is fully combined.

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

Scrape the bowl again and add the egg and vanilla and beat until combined.

Next add the flour mixture and mix on low just until the flour is incorporated.

peanut butter cookie dough before the flour is added
peanut butter cookie dough in a bowl with a spatula

Roll the dough into 1 ½ tablespoon balls {I use this cookie scoop} and place on the prepared baking sheet. I place 12 cookie dough balls on one half sheet pan.

Bake for 8 minutes, then remove the pan from the oven and quickly (and carefully! The pan is hot!) make an indent in the middle of each cookie with the bottom of a 1 teaspoon spoon. Slight cracks will likely appear when you do this. Place the pan back in the oven and bake 1 minute more.

thumbprint cookie without filling

Now remove the peanut butter thumbprint cookies from the oven and allow them to cool on the pan for 5 minutes. Then move the cookies to a wire cooling rack to cool completely.

The cookies are VERY soft right out of the oven and when you move them to the cooling rack. Once they have cooled they will be firm enough to pick up.

how to make the chocolate ganache filling

You will need a milk chocolate baking bar and heavy whipping cream to make the ganache.

Start by adding the finely chopped milk chocolate to a heatproof glass or metal bowl. Heat the heavy whipping cream on the stovetop until just simmering around the edges.

Pour the cream over the chocolate, making sure it is mostly submerged. Let the cream sit for 2 minutes without disturbing it.

Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache.

chopped chocolate and heavy cream in a bowl
milk chocolate ganache in a bowl

other filling options for peanut butter thumbprint cookies

  • Salted caramel would be delicious!
  • Your favorite jam for a peanut butter and jelly cookie.
  • Go for a classic cookie and make them into peanut butter blossoms with a Hershey's Kiss.
  • White chocolate ganache is incredible with peanut butter!!
  • Nutella would also be delicious as a filling.

trouble shooting

  • Why are my thumbprint cookies flat? There are a few reasons this could be happening. First, the butter could have been too warm and soft {see the ingredients above for how to check the butter temperature}. Second, your oven may be running hot. I use this thermometer in my oven. Third, if your pan was not cool before the cookie dough was placed on it.
  • Why do my peanut butter cookies taste dry? You may have added too much flour. A kitchen scale is your best friend for baking! If you don't have a scale, be sure to spoon the flour into the measuring cup and use the flat side of a knife to level it. The cookies could also be over baked.
  • Why are my peanut butter cookies hard? You may have over baked the thumbprint cookies. Peanut butter cookies don't always look "done" when in fact they are. They should not be brown around the edges, but they should no longer look wet. {See photo above without the filling to see how they should look coming out of the oven}.
peanut butter thumbprint cookies on a cooling rack

how to store

Once the peanut butter cookies and ganache are fully cooled, you can store them in an airtight container at room temperature for up to 5 days.

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

plate of cookies with a glass of milk

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

more peanut butter 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: 22-24 cookies

Peanut Butter Thumbprint Cookies

pile of peanut butter cookies with chocolate ganache

These simple peanut butter thumbprint cookies are filled with chocolate ganache. The cookies are super soft, full of peanut butter flavor and are perfect for Christmas or any occasion!

Prep Time 20 minutes
Bake Time 9 minutes
Cooling Time 30 minutes
Total Time 59 minutes

Ingredients

peanut butter cookies

  • 1 ½ cups all-purpose flour (188g)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature (113g)
  • ¾ cup peanut butter (185g)
  • ¼ cup granulated sugar (50g)
  • ½ cup brown sugar (100g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract

milk chocolate ganache

  • 4 ounces milk chocolate, chopped finely (112g)
  • ¼ cup heavy whipping cream (2 ounces/60mL)

Instructions

  1. Preheat the oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats.
  2. In a medium size bowl, whisk together the flour (1 ½ cups/188g), baking soda (½ teaspoon) and kosher salt (½ teaspoon). Set aside.
  3. With a stand mixer using the paddle attachment or with a hand held mixer, beat the unsalted butter (½ cup/113g) and peanut butter (¾ cup/185g) on medium-high (speed 6 or 8 on a Kitchenaid mixer) until smooth and creamy, about 2 minutes.
  4. Scrape the bowl and add the granulated sugar (¼ cup/50g) and brown sugar (½ cup/100g) and beat on medium-high about 1 minute more or until the mixture is fully combined. Scrape the bowl again and add the egg (1 large) and vanilla (1 teaspoon) and beat another minute, until combined.
  5. Add the flour mixture and mix on low just until the flour is incorporated. Roll the dough into 1 ½ tablespoon balls (I use this cookie scoop) and place on the prepared baking sheet. I place 12 cookie dough balls on one half sheet pan.
  6. Bake for 8 minutes, then remove the pan from the oven and quickly (and carefully! The pan is hot!) make an indent in the middle of each cookie with the bottom of a 1 teaspoon spoon. Slight cracks will likely appear when you do this. Place the pan back in the oven and bake 1 minute more.
  7. Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before removing to a wire cooling rack to cool completely. The cookies are very soft until they cool.
  8. I make the ganache when the first batch of cookies goes in the oven.
  9. To make the milk chocolate ganache: add the finely chopped milk chocolate (4 ounces/112g) to a heatproof glass or metal bowl. Heat the heavy whipping cream (¼ cup/2 ounces/60mL) on the stovetop until just simmering around the edges. Pour the cream over the chocolate, making sure it is mostly submerged. Let the cream sit for 2 minutes without disturbing it. Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache.
  10. Allow the ganache to cool until you’ve moved the cookies to the cooling rack. It should still be very fluid, but slightly thicker at this point. You can either fill the cookies now and know the ganache will melt a little, but will thicken once cool. OR you can wait another five minutes and then fill the cookies; about ½ teaspoon of ganache per cookie.

Notes

The cookies are VERY soft right out of the oven and when you move them to the cooling rack. Once they have cooled they will be firm enough to pick up.

If you would like to roll the cookie dough balls in granulated sugar before baking, you can. Use about ½ cup of granulated sugar (100g). My test group liked them with less sweetness from the additional sugar.

You can use your favorite flavor of jam, Nutella, white chocolate ganache, cookie butter or Hershey’s kisses in the thumbprint. Be creative and make it yours!

If the ganache gets too firm to spoon into the cookies, you can gently rewarm over a pan of simmering water.

Once the cookies and ganache are fully cooled, you can store them in an airtight container at room temperature for up to 5 days. They can also be frozen in an airtight container for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 100mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 3g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies