two sugar bugs

menu icon
subscribe
search icon

Blackberry Lemon Scones

This easy blackberry lemon scones recipe is made without butter and makes soft and moist scones. The lemon and blackberry scones are drizzled with a tart lemon glaze and are perfect for brunch, dessert or an afternoon tea!

baked scones on a baking sheet with fresh lemons and blackberries

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

Breakfast is a favorite meal in the two sugar bugs household. We make my easy Dutch Babies recipe at least a few times a week! But on the weekends we like to have a more leisurely breakfast with funfetti cinnamon rolls, bagels and homemade cookie butter or pull apart bread.

But scones are homemade treat we love to enjoy. We slather them in jam, honey or just eat them plain! To enjoy the summer fruits, I have white chocolate blueberry scones and cherry almond scones. And today I am adding blackberry and lemon scones to the list.

why you will love this easy berry scone recipe

  • Quick and easy ~ the scone recipe comes together in one bowl, no mixer needed.
  • Bright flavor ~ the easy recipe uses fresh lemons and zest in the scones and glaze, giving a nice hit of citrus.
  • Can be an overnight recipe ~ prepare the scones and refrigerate overnight; then all you need to do is bake and glaze them in the morning.
stack of three blackberry lemon scones

what is a cream scone?

Cream scones are made with only heavy cream; while a more traditional American scone is made with butter and more liquid like heavy cream or buttermilk.

These lemon and blackberry cream scones are quick and easy to make and the heavy cream makes gives them a soft and tender texture with a lightly flaky exterior.

ingredients needed

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

blackberry lemon scones ingredients
  • All-purpose flour
  • Cornstarch ~ helps to tenderize the flour and adds to the soft, flaky texture.
  • Baking powder ~ gives extra lift to the scones.
  • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
  • Granulated sugar ~ you'll notice this scone recipe has very little sugar. This makes the scone itself more like an English scone, which isn't as sweet as American scones.
  • Heavy cream ~ use heavy cream or heavy whipping cream. You want a cream with 30-36% fat, remember we are making scones without butter so we need the fat from the cream.
  • Lemon zest ~ the zest of the lemon brings A LOT of the lemon flavor to this recipe. One large lemon should yield all the zest and juice you need for the scones and tart lemon glaze. Zest the clean lemon, then juice it. {this is the zester I use}
  • Lemon juice ~ I always prefer using a fresh lemon and since you need the zest, you will have a lemon to juice as well. This is the juicer I use.
  • Vanilla ~ a pure vanilla extract is my favorite. I used vanilla powder in the glaze.
  • Egg ~ one large to help bind the blackberries into the homemade scones.
  • Blackberries ~ wash and dry the blackberries, then slice them in half so they are more bite size. I did not test with frozen blackberries, I worry they will bring too much moisture to the recipe.
  • Coarse sanding sugar {not shown} ~ for sprinkling on top before you bake the cream scones. Turbinado or Demerara work well, if you don't have either you can use more granulated sugar.
  • Confectioners' sugar {not shown} ~ for the lemon glaze.

how to make blackberry lemon scones

Start by washing, drying and cutting the blackberries.

In a bowl, whisk the flour, cornstarch, baking power, kosher salt and sugar.

Mix together the heavy cream, large egg, vanilla, lemon zest, and lemon juice in a spouted measuring cup.

Then prepare a baking pan with parchment paper. {I use two of these USA quarter sheet pans as they fit in my freezer better}.

dry ingredients for blackberry lemon scones in a bowl
wet ingredients mixed in a spouted measuring cup

Add the blackberries into the flour mixture and gently toss the berries into the flour with a fork, working to completely cover them with the flour. Do your best not to break the berries apart.

Slowly drizzle the cream mixture over the dry ingredients while gently mixing with a fork.

blackberries added to scone dry ingredients
fresh blackberries tossed in dry ingredients
heavy cream poured over dry scone ingredients in a bowl

You want a wet dough with no dry flour the bottom of the bowl, but you don’t want something as wet as muffin batter. Avoid overworking the dough, which will result in tough scones.

Divide the dough into two equal portions. On a lightly floured surface, gently shape each piece of dough into a rough 5x7 inch rectangle.

berry scone dough mixed in a bowl
blackberry lemon scone dough on a cutting board

Transfer both rectangles to the prepared baking sheet and freeze 30 minutes or refrigerate for one hour. {You can also cover and refrigerate the dough overnight and bake the next morning}.

30 minutes prior to baking the scones, preheat the oven to 400°F.

Remove the dough from the freezer {or refrigerator} and with a sharp knife cut each rectangle into 6 equal squares. Place the squares back on the baking pan about 1-2 inches apart.

Brush the tops of each scone with the remaining heavy cream, then sprinkle with coarse sugar.

unbaked scones brushed with heavy cream and topped with sugar

Bake for 20-25 minutes or until just browning at the edges and no wet dough remains in the center.

five blackberry lemon scones on a baking sheet with lemons and blackberries

can scones be made ahead of time?

Yes! The recipe can be prepared up to the step of placing the scone dough into the freezer. Instead of placing the scones in the freezer, cover them and place in the refrigerator overnight. Proceed with baking the blackberry lemon scones in the morning.

what is the secret to making good scones?

  1. Cold, cold, cold! Keeping the ingredients cold assists with achieving a tall and flaky. scone. Cold dough also helps to keep the scones from spreading while baking.
  2. Try not to overwork the dough or allow the ingredients to get warm. Too much messing with it can cause your scones to be tough and flat.
  3. Freeze the prepared scones while the oven preheats. Why? See tip #1.
berry scone on a plate with a tray of scones in the background

are scones and biscuits the same?

In the US, scones and biscuits are different. Scones are made with cream {and sometimes eggs and/or butter}. They tend to be sweeter than a biscuit and often contain fruit and a glaze.

Biscuits typically use buttermilk or milk and don't usually use eggs. Biscuits are traditionally not as sweet as a scone.

how to store

In my opinion, scones are best enjoyed when they are freshly baked. Although I must admit, these are still pretty fantastic the next day! You can store uneaten scones covered at room temperature for a day or two.

Baked scones freeze well for up to 2 months; allow them to defrost overnight in the refrigerator or for a few hours on the counter and warm to your liking. Scones can be frozen with or without the glaze.

blackberry lemon scones on a tray with a fork

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

more recipes with fresh lemon 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 scones

Blackberry Lemon Scones

blackberry lemon scone with fresh lemon glaze on a baking sheet with lemons and blackberries

This easy blackberry lemon scones recipe is made without butter and makes soft and moist scones. Drizzled with a tart lemon glaze.

Prep Time 15 minutes
Bake Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

scones

  • 2 ¾ cups all-purpose flour (345g)
  • 3 tablespoons cornstarch (24g)
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ¼ cup granulated sugar (50g)
  • 1 ⅓ cups heavy cream (320mL), plus a little more for brushing over the tops of the scones prior to baking
  • 1 large egg
  • 3 tablespoons lemon juice (45mL)
  • zest of one large lemon*
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blackberries, cut in half (150g)
  • Coarse sugar for sprinkling over the top of the scones before baking**

tart lemon glaze***

  • 1 tablespoon cream cheese, room temperature (14g)
  • 1 cup confectioners' sugar (120g)
  • 1 tablespoon lemon juice (15mL)
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla bean paste****
  • ½ - 1 tablespoon milk (just enough to make a pourable glaze)

Instructions

  1. To make the scones: Wash and dry the blackberries (1 cup/150g), then cut them in half and place the berries in the refrigerator.
  2. In a bowl, whisk the flour (2 ¾ cup/345g), cornstarch (3 tablespoons/24g), baking power (1 tablespoon), kosher salt (1 teaspoon) and sugar (¼ cup/50g). Place the bowl in the freezer.
  3. Mix together the heavy cream (1 ⅓ cups/320mL), large egg, vanilla (1 teaspoon), lemon zest (from one large lemon, but save aside 1 teaspoon for the glaze) and lemon juice (3 tablespoons/45mL) in a spouted measuring cup. Place the measuring cup in the refrigerator.
  4. Prepare a baking pan with parchment paper and set aside.
  5. Remove the bowl of dry ingredients from the freezer and the prepared blackberries from the refrigerator. Add the blackberries into the flour mixture and gently toss the berries into the flour with a fork, working to completely cover them with the flour. Do your best not to break the berries apart.
  6. Now remove the heavy cream mixture from the refrigerator and give it another stir to ensure everything is evenly combined. Slowly drizzle the cream mixture over the dry ingredients while gently mixing with a fork. You want a wet dough with no dry flour the bottom of the bowl, but you don’t want something as wet as muffin batter. Avoid overworking the dough, which will result in tough scones. Once all the cream is mixed in, use your hands to gently gather the dough into a ball; if the shape holds you are good. If the mixture is too dry to hold together, add a little heavy cream, a teaspoon at a time until the dough comes together. Save aside the little bit of cream mixture sitting in the bottom of the measuring cup.
  7. Divide the dough into two equal portions. On a lightly floured surface, gently shape each piece of dough into a rough 5x7 inch rectangle.
  8. Transfer both rectangles to the prepared baking sheet and freeze 30 minutes or refrigerate for one hour. (You can also cover and refrigerate the dough overnight and bake the next morning).
    30 minutes prior to baking the scones, preheat the oven to 400°F.
  9. Remove the dough from the freezer (or refrigerator) and with a sharp knife cut each rectangle into 6 equal squares.
  10. Place the squares back on the baking pan about 1-2 inches apart. Brush the tops of each scone with the remaining heavy cream (you may need to add another tablespoon of heavy cream), then sprinkle with coarse sugar.
  11. Bake for 20-25 minutes or until just browning at the edges and no wet dough remains in the center.
  12. Allow the scones to cool about 15 minutes before glazing.
  13. To make the lemon glaze: Mix the cream cheese (1 tablespoon/14g), lemon juice (1 tablespoon), lemon zest (1 teaspoon) and vanilla bean paste (½ teaspoon) in a bowl. The mixture will be thick like a paste. Add the confectioners’ sugar (1 cup/120g) and continue mixing, again the mixture will be thick. Add just enough milk to make a thick, but pourable glaze similar to the consistency of cool honey.

Notes

Use heavy cream or heavy whipping cream that is 30-36% fat.

*Save about 1 teaspoon of the zest aside to use in the glaze.
**A coarse sanding sugar such as Turbinado, Demerara or raw sugar work well. If you don’t have any of those, you can also use granulated sugar.
***If you like a thick layer of glaze, feel free to double the glaze ingredients.
****vanilla bean paste, vanilla powder, or vanilla extract all work

You can store uneaten scones covered at room temperature for a day or two. Baked scones freeze well for up to 2 months; allow them to defrost overnight in the refrigerator or for a few hours on the counter and warm to your liking. Scones can be frozen with or without the glaze.

Recipe adapted from Wild Thistle Kitchen's Cara Cara Orange Scones

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 286Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 247mgCarbohydrates: 40gFiber: 2gSugar: 15gProtein: 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: Breads

Shortbread Brownies

Shortbread brownies have a buttery shortbread crust topped with a dense fudgy brownie. The brownie bars are rich, sweet and decadent. This stovetop brownie recipe is made in one pot and bakes up in the oven; creating the best shortbread bottom chocolate brownies.

a pile of shortbread brownies on a tray

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

Where are all my brownie lovers? I know I've disclosed many times that my family is full of cookie monsters {brownie cookies and chocolate chippers are faves}. This shortbread brownies recipe combines the best of both worlds; cookies and brownies! Much like my double chocolate chip bars.

Buttery soft shortbread + fudge like brownies = cookie brownie bars

why you will love these brownie bars

  • Quick and easy recipe ~ the shortbread crust comes together with cold butter in minutes. While it par-bakes, mix the brownies in one pot!
  • Textures ~ a dense, soft, fudge like brownie layer sits on a buttery, soft shortbread bottom.
  • Simple ingredients ~ this brownie recipe comes together with pantry staples.
brownie square showing shortbread crust layer

how to make the buttery soft shortbread layer

Start with cold butter. In a stand mixer with the paddle attachment or with a hand held mixer beat the butter, kosher salt and granulated sugar until combined.  We aren’t going for light and fluffy, just to combined. 

Then add the vanilla and 1 large egg yolk until incorporated.

Finally add the all-purpose flour and beat on low just until the dough comes together.

cold butter and sugar mixed in a bowl
butter, sugar and egg yolk mixed in a bowl
finished shortbread crust dough in a bowl

Press the dough in an even layer into a parchment lined 8x8 pan {I use USA Pan Bakeware}. The dough is slightly sticky and you may need to dampen your fingers to help with this step.

Then use a fork to pierce the bottom the dough prior to baking. This allows steam to escape and helps the shortbread crust to bake evenly. The shortbread will bake for 15 minutes, then get topped with the brownie batter and baked again.

I use these medium binder clips to hold the parchment in place as it likes to shift around as you press the dough into the pan. Just be sure to remove them prior to baking!

docked shortbread dough prior to baking
par baked shortbread crust in a baking pan

ingredients needed for the brownies

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

ingredients for the brownies in shortbread brownies
  • Unsalted butter ~ adds moisture and rich flavor to the shortbread crust and brownies. If you only have salted butter, leave out the kosher salt.
  • Chocolate chips ~ add to the fudge like texture of the brownies and bring more chocolate flavor. I typically use Ghirardelli semi-sweet chocolate chips. You can also use a semi-sweet or dark chocolate baking bar.
  • Eggs ~ provide structure and lift to the brownies and they also help to bring the batter together. One egg yolk brings richness and softness to the shortbread bottom.
  • Vanilla ~ brings flavor and balance.
  • Kosher salt ~ balances the flavor and sweetness.
  • Granulated sugar ~ adds sweetness to all the rich chocolate and butter.
  • All-purpose flour ~ provides structure to both the brownies and the shortbread.
  • Cocoa powder ~ Use a natural unsweetened cocoa powder. I like Scharffen Berger, Big Country Foods or Hershey's.

how to make one pot brownies

Start by melting the butter in a heavy bottom saucepan. When butter is mostly melted, add the chocolate and stir until both the butter and chocolate are fully melted and incorporated.  Stir continuously as to not burn the chocolate and remove from the heat as soon as melted.

melted butter with chocolate chips in a pot
melted butter and chocolate chips in a pot

Next add the granulated sugar and kosher salt and stir or whisk until fully incorporated. Then add the eggs and vanilla and stir until combined. 

Add the all-purpose flour and cocoa powder and stir until just fully mixed.

eggs and vanilla on top of melted butter and chocolate in a pot
cocoa powder and flour on top of wet brownie ingredients

Pour the brownie batter over the par baked shortbread crust and bake. 

finished brownie batter in the mixing pot
brownie batter on top of shortbread crust in a baking pan

how do I know when the brownies are done?

The brownie layer in this recipe is intended to be fudgy and dense, which means the brownies will still be a little gooey if you use the toothpick test to check for doneness. The toothpick test will likely result in some wet batter, but the top and edges should be set. 

When baking brownies, I always err on the side of underdone versus overdone as most people don't care for dry brownies. I refer to using the toothpick test in this frosted peppermint brownie post if you want to see how I typically check for when brownie recipes are done baking.

a shortbread brownie on it's side showing the crust and fudgy middle

tips for cutting brownies

  • Use parchment paper {or aluminum foil will also work} to line the baking pan. This allows you to lift the bars out of the pan to cut them.
  • Chilled brownies will slice with cleaner cuts.
  • If I am serving the brownies {or any bar cookie for that matter} to others, I like to clean up the edges before cutting them into squares. I use a sharp knife and trim just the very edge off of each side first. This also gives you a chance to test the treats!😉😉. My sugar bugs always seem to appear in the kitchen for a preview taste!
  • Then use a sharp knife to cut the bars into desired sizes. Press straight down with the knife and don't saw back and forth. Wipe the knife clean in between each cut to keep the brownies neat and tidy.

can I double this recipe?

Yes! Use a 9x13 baking pan {I love this USA Pan}.

All the ingredients will double except the egg yolk in the shortbread crust; still use one.

shortbread brownies with a knife and bowl of chocolate chips

how can I store these brownie bars?

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

They also freeze well for up to three months. Allow to defrost in the refrigerator overnight or on the counter for 30-60 minutes.

can I make variations to this brownie recipe?

Yes! The shortbread crust would be delicious with some finely chopped nuts, such as almonds or pecans. Add a ¼-1/3 cup before pressing the dough into the pan.

For a caramel version, add a drizzle of homemade caramel sauce {use the caramel from this brownie recipe} over the top of the cooled brownies. If you are looking for caramel and espresso you should check out my salted caramel espresso bars.

A white chocolate ganache would be fabulous on top of the cooled brownies! You can find the recipe with my easy white chocolate brownie recipe.

a tray of brownies with a knife, bowl of chocolate chips and bottle of milk

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

more desserts with shortbread

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

Shortbread Brownies

shortbread brownies stacked on a platter

Shortbread Brownies have a buttery shortbread crust topped with a dense fudgy brownie! This stovetop brownie recipe is made in one pot and bakes up in the oven; creating the best shortbread bottom chocolate brownies.

Prep Time 20 minutes
Bake Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

shortbread crust

  • ½ cup unsalted butter (113g)
  • ⅛ teaspoon kosher salt
  • ½ cup granulated sugar (100g)
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 1 cup all-purpose flour (125g)

Brownies

  • ½ cup unsalted butter, melted (113g)
  • 4 ounces semi-sweet or dark chocolate chips* (114g or a shy ¾ cup)
  • 1 cup granulated sugar (200g)
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup all-purpose flour (94g)
  • ¼ cup unsweetened natural cocoa powder (20g)

Instructions

  1. Preheat the oven to 350°F and line an 8x8 baking pan with parchment paper and lightly butter or grease with non-stick spray.
  2. In a stand mixer with the paddle attachment or with a hand held mixer beat the butter (½ cup/113g), kosher salt (⅛ teaspoon) and granulated sugar (½ cup/100g) on medium speed until combined.  The butter is cold, so this takes 1-2 minutes.  We aren’t going for light and fluffy, just to combined.  Then add the vanilla (1 teaspoon) and 1 large egg yolk and beat on medium until incorporated 30-60 seconds.  Finally add the all-purpose flour (1 cup/125g) and beat on low just until the dough comes together, about 1 minute.
  3. Drop the shortbread dough into the bottom of the prepared pan and press into an even layer.  You may need to lightly dampen your fingers to help with this.  Once in an even layer, use a fork to pierce the bottom of the dough.  Bake for 15 minutes, then remove from the oven and drop the oven temperature to 325°F.
  4. While the shortbread crust pre bakes, mix the brownies.
  5. In a medium saucepan, melt butter (½ cup/113g) over low heat.  When butter is mostly melted, add the chocolate (4 ounces/114g) and stir until both the butter and chocolate are fully melted and incorporated.  Stir continuously as to not burn the chocolate and remove from the heat as soon as melted.
  6. Add the granulated sugar (1 cup/200g) and kosher salt (½ teaspoon) and stir or whisk until fully incorporated, then add the eggs (2 large) and vanilla (2 teaspoons) and stir until combined.  Add the all-purpose flour (¾ cup/94g) and cocoa powder (¼ cup/20g) and stir until just fully mixed.
  7. Pour the brownie batter over the par baked shortbread crust and bake for another 25-35 minutes.  The toothpick test will likely result in some wet batter, but the top and edges should be set.  Try not to over bake the brownies, the brownies are meant to be a fudgy brownie.
  8. Allow to cool in the pan.  You can speed this process up by placing them in the refrigerator.  I also find chilled brownies cut into nicer slices!
  9. Cut into desired size and enjoy!  

Notes

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

*You can also use a chopped chocolate bar.

To double this recipe, use a 9x13 baking pan. For the shortbread crust, double all the ingredients except still use one large egg yolk. Bake time should still be similar, but may take a few extra minutes.

Shortbread brownies can be stored covered in an airtight container at room temperature for a couple days or in the refrigerator for up to one week.  They also freeze well for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 287Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 77mgSodium: 66mgCarbohydrates: 34gFiber: 1gSugar: 22gProtein: 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: Bars and Brownies

Gluten Free Cookie Butter

The best quick and easy gluten free cookie butter recipe! This healthy take on biscoff cookie spread or Speculoos is packed with cashews and spices. It can also be made dairy free!

white chocolate chips, cashews and a bowl of gluten free cookie butter

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

Cookie butter obsession continuing today! I know I'm not alone here because my cookie butter cake recipe, 3 ingredient biscoff cookie mousse and no bake cookie butter bars are some of the most popular recipes on two sugar bugs.

The trouble with traditional cookie butter is that my gluten free friends cannot eat it. Biscoff cookies and Speculoos cookies both contain gluten. So a couple years ago I started playing with making a gluten free cookie butter and I'm sharing the recipe today.

Does this taste exactly like store bought cookie butter? No, not exactly, but Mr. two sugar bugs says it's even better!

why you will love this recipe

  • Easy and quick! This recipe is finished in about 20 minutes.
  • Made with only 8 ingredients.
  • The cookie butter is creamy and smooth with warm spices and a hint of sweet.
  • Made with cashews so it's gluten free friendly.
a bagel topped with homemade gluten free cookie butter on a plate with berries

ingredients needed for homemade cookie butter

ingredients for gluten free cookie butter
  • Cashews ~ I use roasted and unsalted whole cashews from Trader Joe's. I also tested this recipe with raw cashews, but my testers preferred the roasted cashews.
  • White chocolate chips ~ bring sweetness to the spread. I use Ghirardelli. If you need a dairy free version Pascha Organic Vegan White Baking Chips work. I have not tested them, but suspect Lily's White Chocolate Style Baking Chips would work for a lower sugar version.
  • Cinnamon ~ the most important of the spices to bring the cookie butter flavor.
  • Nutmeg ~ just a hint, also important for the flavor.
  • Ginger, cloves and cardamom ~ bring the hints of gingerbread that is associated with biscoff spread.
  • Brown Sugar ~ I prefer dark brown sugar, but light brown sugar also works.

You need a food processor {this is the updated version of my 22+ year old Cuisinart} or a high powered blender {this is the Ninja I have} to make this recipe. The process is just like making my homemade chocolate almond spread.

do I need to use all the spices?

Cinnamon and nutmeg are the two most important ingredients for the flavor. The cloves, ginger and cardamom help to bring the warm gingerbread like flavor to this homemade spread.

I know not everyone has all these spices in their kitchen. If you are missing some of the spices, the gluten free cookie butter will still be delicious! Just don't leave out the cinnamon.

step by step directions for this gluten free spread

Start by lightly toasting the cashews; this takes about 5-8 minutes in a 350°F oven.
Toasting the nuts helps them to release their oils, which makes them break down better in your food processor. You can skip this step, but it may take a few extra minutes for the cashew butter to form.

Allow the cashews to cool for 1-2 minutes, then place in your food processor.

roasted cashews in a food processor bowl

Next process for 10-15 minutes, scraping down the sides as needed. The amount of time needed will depend on the power of your food processor or blender. Continue processing until the nuts release their oils and a nut butter is formed. It may seem like the cashews are not going to give into becoming nut butter, but they will! A little patience may be required.😉

cashews after a couple minutes of grinding in a food processor
creamy cashew butter in a food processor

Once the cashews have become creamy and buttery, add the white chocolate chips and spices and blend until they are incorporated and smooth.

white chocolate chips and spices on top of cashew butter
ground cashews, white chocolate chips and spices in a food processor bowl

Finally, add the brown sugar and process until just combined.

brown sugar on cookie butter in a food processor
finished homemade gluten free cookie butter in a food processor bowl

how do you use gluten free cookie butter?

  • Spread cookie butter on bagels or toast.
  • Especially delicious on snickerdoodle banana bread!
  • Use it as a dip for apples or bananas.
  • Top your oatmeal with a scoop.
  • Dip pretzels in it {Big E's favorite!}.
  • Mix it into ice cream.
  • Eat it with a spoon {I do this more than I should admit}!
creamy texture of gluten free cookie butter in a ramekin

is gluten free cookie butter healthy?

Healthy is always a subjective term. I consider this homemade cookie butter a healthier option than store bought cookie butter.

This recipe has eight ingredients, which is significantly less than the jar of Trader Joe's cookie butter spread in my pantry. The base is made from roasted cashews and is sweetened with white chocolate chips and a little brown sugar.

is this recipe dairy free?

Traditional white chocolate chips contain dairy, but you can make this recipe with Pascha Organic Vegan White Baking Chips. My dear friend, Katie, at CAKED by Katie tested this recipe using Pascha chips and reported back that it worked perfect. The fact that her gluten free daughter gave this recipe the thumbs up was a huge compliment!

a ramekin filled with homemade cookie butter

can I use this gluten free cookie butter in recipes?

I have not yet tested using this homemade cookie butter in my many cookie butter recipes. I will slowly {let me reiterate that..... s.l.o.w.l.y.} get to testing them for you and will update this post as I do. In the meantime use the store bought version unless the recipe tells you a homemade version also works.

how to store

Store it on the counter or in your pantry in an airtight container for up to one week. Ideally at a temperature less than 70°F. I like these little glass jars, but any airtight container will work. Since this is a homemade nut butter, it doesn't have any preservatives and can spoil more quickly.

You can store this cookie butter spread in the refrigerator for up to one month. The cold will make the spread become very hard, but will keep it fresh longer. If refrigerating, allow the gluten free cookie butter to warm up on the counter before using it.

a bagel topped with gluten free cookie butter and berries on a plate

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

more breakfast 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: 1 cup (238g)

Gluten Free Cookie Butter

gluten free cookie butter in a ramekin with a knife on a plate

This healthy take on biscoff cookie spread or Speculoos is packed with cashews and spices and can be made dairy free!

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1 ¼ cups cashews (170g)*
  • ⅓ cup white chocolate chips (65g)**
  • 2 ½ teaspoons ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon cardamom
  • 2 tablespoons packed brown sugar (25g)

Instructions

  1. Preheat oven to 350°F and place cashews (1 ¼ cups/170g) in a single layer on a baking sheet. Roast for 5-8 minutes. This allows the oils in the nuts to heat up and will make it easier to blend into nut butter*. Remove from the oven and allow the nuts to cool 1-2 minutes before blending.
  2. Place the cashews in a food processor or high powdered blender and blend for 10-15 minutes, scraping down the sides as needed. Continue processing until the nuts release their oils and a nut butter is formed. You might start to think the nuts are never going to give in, but be patient. The nuts start by getting clumpy, then they ball up along the edges of the blending bowl and finally they become a creamy butter.
  3. Scrape the sides of the bowl and add the white chocolate chips (⅓ cup/65g), cinnamon (2 ½ teaspoons), nutmeg (⅛ teaspoon), cloves (⅛ teaspoon), ground ginger (¼ teaspoon) and cardamom (⅛ teaspoon). Continue processing until the mixture is smooth, about another 1 - 2 minutes. The heat of the blades should melt and mix the white chocolate chips right into the mixture. Scrape the sides of the bowl as needed.
  4. If your nuts are unsalted, you may want to add salt to taste. I would go ¼ - ½ teaspoon of kosher salt.
  5. Finally, add the brown sugar (2 tablespoons/25g) and pulse 30 seconds or so until just combined.
  6. Transfer the gluten free cookie butter to an airtight container and store at room temperature (ideally less than 70°F) for up to one week. The spread can also be stored in the refrigerator for up to one month, but it will become quite firm. Allow the cookie butter to sit on the counter to warm up a bit before using.

Notes

*I have tested this recipe with both lightly roasting the nuts and not roasting them. Either option works, but it will take longer for the nuts to release their oils if not roasted first.

**This recipe has also been tested with Pascha Organic Vegan White Baking Chips for a dairy free and vegan option.

Cinnamon and nutmeg are the two most important spices to include.

Depending on the power of your blender or food processor, it could take as few as 10 minutes and as long as 30 minutes to blend the cookie butter spread. I find it helpful to stop and scrape the bowl every 3-5 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 144mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 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: Breakfast

Birthday Cake Cookies {from scratch}

Cheerful and easy birthday cake cookies! Made from scratch and bursting with white chocolate chips, sprinkles and that cake batter like flavor. You will love this soft and chewy cookie recipe!

a plate of birthday cake cookies with milk

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

I'm clearly on a funfetti, rainbow-sprinkled-filled birthday cake kick these days! If you are looking for a healthier birthday cake snack, we've got homemade birthday cake protein bars. Or if you want an indulgent weekend breakfast go for funfetti cinnamon rolls. And if you are ready for ice cream or blondies, try my funfetti ice cream or birthday cake blondies.

In the meantime, let's bake these celebration worthy birthday cake cookies!

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

funfetti cookies with sprinkles and white chocolate chips
  • Classic birthday cake flavor!
  • The cookies have a slightly crisp outside and a soft and chewy center.
  • Made 100% from scratch, without a cake mix.
  • A short chill time.
  • Sprinkles!!!

Birthday cake cookies have a texture similar to chocolate chip cookies, but have that funfetti or birthday cake flavor. This cookie recipe has that classic birthday cake flavor without using a box cake mix; thanks to vanilla and almond extracts, white chocolate chips and sprinkles.

hand holding birthday cake cookies
ingredients for birthday cake cookies
  • All-purpose flour ~ use a kitchen scale or the scoop and level method to make sure you have the correct amount of flour. A 1 to 1 gluten free flour can be substituted.
  • Cornstarch ~ adds softness to the baked cookies.
  • Kosher salt ~ if you only have table salt, use half the amount.
  • Baking soda ~ gives the cookies a little lift so they are nice and thick.
  • Brown sugar ~ adds sweetness and chewiness. I use dark brown sugar, but light brown sugar also works.
  • Granulated sugar ~ adds sweetness and structure to the cookies.
  • Unsalted butter ~ this ingredient needs to be room temperature so pull it out of the refrigerator 1-2 hours prior to starting the recipe. If you use salted butter, leave out the kosher salt.
  • Large eggs ~ I have not tested this recipe with any egg substitutes.
  • Vanilla ~ pure vanilla extract is usually my first choice, but for the birthday cake flavor an imitation vanilla works really nice here too.
  • Almond extract ~ just a hint to really bring out the funfetti birthday cake flavor. If you don't like almond extract you can substitute with vanilla, but you will lose a little of the birthday cake flavor. I use Cook's.
  • White chocolate chips ~ adds flavor. I use Ghirardelli.
  • Sprinkles ~ use rainbow jimmies. These are the long sugar strands that people use on ice cream. Nonpareil {the little hard round balls} will bleed into the cookie dough and have a hard and crunchy texture, which isn't what we are going for with these cookies.

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

how to make funfetti cookies

Start by whisking together the flour, baking soda, cornstarch and kosher salt and set aside. Then cream the butter, granulated sugar and brown sugar on medium-high with a stand mixer fitted with the paddle attachment or with a hand-held mixer, until light and fluffy. Don't skimp on this step, okay?

Scrape down your bowl and add the eggs and vanilla and almond extracts. Mix until well combined.

creamed butter and sugars in a mixing bowl
creamed butter, sugars, eggs and vanilla in a mixing bowl

Now with the mixer on low, add the flour mixture and blend until just combined and a few streaks of flour are still showing.

Fold in the white chocolate chips and sprinkles with a spatula.

birthday cake cookie dough before adding sprinkles and white chocolate chips
sprinkles and white chocolate chips on top of cookie dough

Once the cookie dough comes together, use a cookie scoop to portion the dough and chill in the refrigerator for one hour. {This size 30 scoop is my favorite for cookies}.

birthday cake cookie dough balls

Finally, bake the cookies until the edges are set. They will look slightly underdone in the centers. Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to cool completely.

a pile of birthday cake cookies on a cooling rack with milk

Chilling the dough allows the butter to solidify. When the fat {butter} is cold the cookies will spread less resulting in a thicker cookie. Chilled cookie dough also allows the flavors to develop and the flour to hydrate yielding a thicker and chewier cookie.

other ways to serve these soft cookies

  • Sandwich two cookies with buttercream or Swiss meringue for a "stuffed" birthday cake cookie.
  • Sandwich two cookies around ice cream for ice cream sandwiches.
  • Dip half the cookie in melted chocolate or white chocolate. Top the chocolate with more sprinkles if desired.
a plate full of birthday cake cookies

how to store

  • Baked cookies can be stored at room temperature for up to 4 days in an airtight container.
  • Cookies can also be frozen after they have cooled. This is by far my favorite way to store cookies for freshness. Store in an airtight container or zip top bag for up to 3 months. The cookies will thaw at room temperature in about 30 minutes.
  • Chilled cookie dough balls can be kept in the refrigerator for up to 2 days before baking.
  • You can also place the chilled cookie dough balls in the freezer to be baked at a later time. Store them in an airtight container or zip top bag for up to 3 months. When you are ready to bake the cookies, place the frozen dough on your prepared baking sheets while the oven preheats; the baking time may increase by 1-2 minutes.
stack of cookies

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

Yield: 26 cookies

Birthday Cake Cookies {from scratch}

plate full of birthday cake cookies

Cheerful and easy birthday cake cookies! Made from scratch and bursting with white chocolate chips, sprinkles and that cake batter like flavor. You will love this soft and chewy cookie recipe!

Prep Time 15 minutes
Bake Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 2 ½ cups all-purpose flour (315g)
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 teaspoon kosher salt
  • ¾ cup unsalted butter, room temperature (170g)
  • ¾ cup granulated sugar (150g)
  • ¾ cup brown sugar (150g)
  • 2 large eggs
  • 1 teaspoon imitation vanilla or pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1 cup white chocolate chips (180g)
  • ½ cup sprinkles (88g)

Instructions

  1. In a medium size bowl, whisk flour (2 ½ cups/315g), baking soda (1 teaspoon), cornstarch (2 teaspoons) and kosher salt (1 teaspoon). Set aside.
  2. Cream butter (¾ cup/170g), granulated sugar (¾ cup/150g) and brown sugar (¾ cup/150g) on medium high with a stand mixer fitted with the paddle attachment (speed 6 on KitchenAid mixer), or a hand -held mixer, until light and fluffy. Approximately 3-5 minutes.
  3. Scrape down your bowl and add the eggs (2 large) and vanilla (1 teaspoon) and almond (½ teaspoon) extracts. Mix on medium (speed 4 on KitchenAid mixer) until well combined, about 1 minute.
  4. With the mixer on low, add the flour mixture and blend until just combined and a few streaks of flour remain.
  5. Fold in the white chocolate chips and sprinkles with a spatula.
  6. Using a cookie scoop (approximately 1.5-2 tablespoons of dough) portion dough and place cookie dough on a baking sheet. Cover and chill at least one hour and up to 2 days.
  7. Preheat oven to 350°F
  8. Prepare baking sheets with a parchment paper or a silicone baking mat.
  9. Place chilled cookie dough on prepared baking sheets, spacing about 2 inches apart.
  10. Bake 12-16 minutes, until edges are set. They will look slightly underdone in the centers. Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

For the most accurate measuring, use a kitchen scale. If not using a scale, scoop and level your flour.

If using salted butter, leave out the kosher salt.

If you only have table salt, use half the amount of salt.

I like using dark brown sugar, but light brown sugar also works.

An imitation vanilla can be used in place of pure vanilla extract. If you don't like almond extract, you can use all vanilla, but will lose some of the birthday cake flavor.

Use jimmies sprinkles and not nonpareil sprinkles.

The chilled cookie dough balls can be frozen in an airtight container or zip top bag to be baked at a later time. Place frozen dough balls on the baking sheet while the oven preheats. The cookies may need 1-2 more minutes of baking time.

Cookies will stay fresh in an airtight container at room temperature for 3-4 days. Cookies can also be stored in the freezer (in an airtight container or zip top bag) for up to three months.

Nutrition Information:

Yield:

26

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 111mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 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

Funfetti Cinnamon Rolls

These homemade funfetti cinnamon rolls are soft and fluffy! The sweet roll recipe is made with a simple yeast dough and filled with a from scratch funfetti cake mix, cinnamon and lots of rainbow sprinkles. The classic cinnamon roll gets a fun makeover with this cake batter flavor!

overhead look at funfetti cinnamon rolls with glaze and without glaze

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

Funfetti cinnamon rolls are similar to classic cinnamon rolls, but instead of filling the soft yeast dough with cinnamon and sugar, they get filled with cinnamon and funfetti cake mix. The buns are a not-too-sweet dough, which is much like my sweet pull apart bread dough and they bake up with the perfect gooey, sprinkle filled centers.

why you will love this soft homemade funfetti sweet rolls recipe

  • Super soft dough ~ the bread flour, buttermilk and butter all create a super soft roll.
  • Fun cinnamon roll flavor ~ a homemade funfetti cake mix and ground cinnamon get spread over the dough before rolling them.
  • A fun shape ~ the rolls get cut and baked in a muffin pan, which makes each roll have a gooey center and lots of great swirls.
  • A simple vanilla glaze ~ a little vanilla, confectioners' sugar and heavy cream come together for an easy glaze. Make it extra tasty by adding a little cake mix and giving it that birthday cake flavor.

what is funfetti flavor?

Funfetti is often described as vanilla cake batter flavor with sprinkles. I describe funfetti as buttery, vanilla-y and sprinkle-y. 

In my funfetti ice cream recipe a combination of melted butter and white chocolate, along with vanilla, almond and sprinkles bring you the funfetti flavor. In my funfetti cupcakes recipe I have you use a combination of vanilla, almond and butter extracts.

For this funfetti cinnamon roll recipe, you will use a combination of melted butter, homemade cake mix and cinnamon to create the flavor.

glaze dripping down the side of a funfetti cinnamon roll

ingredients needed for the soft buns {and substitutions}

ingredients for the soft cinnamon roll dough
  • Buttermilk ~ I love the slight tang and softness that buttermilk brings to these rolls. Whole milk or 2% milk both work as well.
  • Dry active yeast
  • Granulated sugar ~ brings a tiny bit of sweetness and helps to activate the yeast.
  • Bread flour ~ adds moistness and softness to the finished rolls, if you have it I highly recommend using it. I've also tested this recipe with all-purpose flour and it works fine. See notes in the recipe card for the correct amount.
  • Kosher salt ~ if you only have table salt, start with half the amount.
  • Large egg + one large yolk
  • Unsalted butter ~ gets melted for the rolls. If you only have salted, omit the kosher salt.
inside look at the fluffy layers of soft sweet dough

how to make funfetti cinnamon rolls

This recipe starts with an easy homemade yeast dough. I used my stand mixer with the dough hook, but I also love making this dough by hand. {If you prefer to work by hand see my chocolate swirl bread roll post for step-by-step instructions for that method}.

The dough is very sticky to start and you may be tempted to add extra flour. Be patient; if you add too much flour the rolls will be dense instead of soft and fluffy.

Start by warming the buttermilk. Then add the yeast and sugar in a bowl. Next add the warm buttermilk {I use my ThemoWorks Thermapen to check the temperature} and give it a stir together.

hand holding a thermometer in warm buttermilk
yeast, buttermilk and sugar in a mixing bowl

Add the bread flour, kosher salt, egg and egg yolk, and melted butter and mix on medium speed until a shaggy, soft dough is created.

eggs on top of flour in a mixing bowl
the soft bun dough before it all comes together

Increase speed to medium-high and beat until the dough is soft and supple. Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour or until double in size {I place it in the slightly warm toaster oven}. You will notice that I moved the dough to a different bowl and it's only because my mixer bowl doesn't fit in my toaster oven.

the cinnamon roll dough in a bowl before the first quick rise
soft dough after the first rise in a bowl

how do you make bread rise when it's cold?

My kitchen tends to be on the cooler side, so I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Let it warm until it reaches temperature then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.

how to make from scratch funfetti cake mix

While the dough does it's first rise, prepare the funfetti and cinnamon filling. 

Place granulated sugar, all-purpose flour, dry milk powder and kosher salt in a food processor and pulse a few times to combine.  {This is the updated version of the 22+ year old Cuisnart food processor that I use}. Then add the cold cubed butter and vanilla and pulse until the mixture is crumbly, another 15 seconds or so. 

dry ingredients for homemade funfetti cake mix in a food processor
cubed butter on top of dry cake mix ingredients in a food processor

Save out 2 tablespoons of the dry cake batter, then fold in the sprinkles with a spatula.  Set both aside. {And if you'd rather just use a box cake mix; you do you}!

from scratch funfetti cake mix in a food processor bowl

In another bowl {this set gets a lot of use in my kitchen} combine the room temperature unsalted butter and cinnamon.  Set aside

step by step instructions for assembling the rolls

At this point the dough should be doubled in size, the cake mix should be made and the cinnamon and butter should be combined. {that is steps 1-3}

Step 4: Roll out the dough on a lightly floured work surface. Ideally you want the short side about 14 inches and the long side 22-24 inches.

Step 5: Spread the cinnamon and butter evenly over the dough going almost to the very edges. Then sprinkle the funfetti cake mix on top of the cinnamon.

rolled out dough with a cinnamon layer and funfetti cake mix layer

Step 6: Tightly roll the dough up starting on the short side until you create a log.

Step 7: Trim the uneven ends of the dough off. Using dental floss {or a sharp knife}, cut the log into 12 equal pieces and place them in a buttered muffin pan.

funfetti cinnamon rolls in a prepared muffin pan

Step 8: Let the rolls rise a second time. This tends to be a quick rise, usually 30-45 minutes. The dough should look more fluffy and fill the muffin pan better after the second rise.

cinnamon roll dough after the second rise

Step 9: Bake the rolls until lightly golden on top. If you want to test by temperature, the cinnamon buns internal temperature should be 190°F.

baked funfetti cinnamon rolls in the muffin pan

Step 10: Once the cinnamon rolls are out of the oven, prepare the simple vanilla glaze. Spoon or drizzle the glaze over the warm rolls and enjoy!

can you make funfetti cinnamon rolls ahead?

Yes! You can bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to three days. Gently rewarm them {see farther down or the recipe card for directions}. Then add the glaze and serve.

You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake. 

funfetti cinnamon roll with glaze on a plate

do I need a stand mixer for cinnamon rolls?

No, this simple yeast dough can come together easily with a bowl and a spoon. Then you knead it by hand. No fancy equipment needed. For more step-by-step directions, check out my sweet pull apart bread post.

what kind of rainbow sprinkles should I use?

Rainbow jimmies are the best sprinkles for this recipe. They are soft and colorful sugar strands and can typically be found in a variety of colors. Rainbow sprinkles can be purchased in many stores; Michaels, Target, Walmart, Amazon and many grocery stores carry them.

Nonpareils are the tiny, round rainbow colored balls. They bleed their color very easily and have a hard and crunchy texture. And we want soft, fluffy and tender cinnamon rolls so stick with the rainbow jimmies!

a fork breaking in to a funfetti cinnamon roll

how to store

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

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

how to rewarm cake batter cinnamon rolls

Gently rewarm the funfetti cinnamon rolls by tightly wrapping them with foil and warm them in a 300°F for 10-15 minutes. Then add the glaze and serve.

funfetti cinnamon rolls on a tray with plates and forks

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

more breakfast 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 Rolls

Funfetti Cinnamon Rolls

unclose look at the swirls on a baked funfetti cinnamon roll

The sweet roll recipe is filled with a from scratch funfetti cake mix, cinnamon and lots of rainbow sprinkles. The classic cinnamon roll gets a fun makeover with this cake batter flavor!

Prep Time 25 minutes
Bake Time 15 minutes
Rise Time 1 hour 45 minutes
Total Time 2 hours 25 minutes

Ingredients

sweet bread rolls

  • 2 tablespoons granulated sugar (24g)
  • 2 teaspoons active dry yeast (8g)
  • ¾ cup warm buttermilk*, 100-110°F (180mL)
  • 3 cups bread flour** (390g)
  • 1 teaspoon kosher salt
  • 1 large egg plus one large egg yolk
  • 2 tablespoons melted unsalted butter (28g)

homemade funfetti cake mix filling***

  • ½ cup granulated sugar (100g)
  • ¾ cup all-purpose flour (94g)
  • 2 tablespoons dry milk powder (12g)
  • ¼ teaspoon kosher salt
  • ¼ cup unsalted butter, cold and cubed (57g)
  • 1 teaspoon pure vanilla extract
  • ⅓ cup sprinkles (55g)

cinnamon filling

  • 6 tablespoons unsalted butter, room temperature (85g)
  • 2 tablespoons ground cinnamon

cake batter glaze

  • 1 ½ cups confectioners’ sugar (180g)
  • 3 Tablespoons heavy cream****
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons homemade funfetti cake mix

Instructions

  1. (I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise)
  2. In the bowl of a stand mixer add the sugar (2 tablespoons/24g), yeast (2 teaspoons/8g) and warm buttermilk (¾ cup/180mL) and give it a little stir. Add the bread flour (3 cups/390g), kosher salt (1 teaspoon), egg and egg yolk and melted butter (2 tablespoons/28g) and beat at medium speed (4 on KitchenAid mixer) with the dough hook until a soft dough forms. Increase speed to medium-high (speed 6) and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step. You can see this post for the how to. When kneading by hand, add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading)
  3. Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the slightly warm toaster oven), or until double in size.
  4. While the dough is rising, prepare the filling. Place the sugar (½ cup/100g), all-purpose flour (¾ cup/94g), dry milk powder (2 tablespoons/12g) and kosher salt (¼ teaspoon) in a food processor and pulse a few times to combine. Then add the cold cubed butter (¼ cup/57g) and vanilla (1 teaspoon) and pulse until the mixture is crumbly, another 15 seconds or so. Save out 2 tablespoons of the dry cake batter, then fold in the sprinkles with a spatula. Set both aside.
  5. In a bowl combine the room temperature unsalted butter (6 tablespoons/85g) and cinnamon (2 tablespoons). Set aside.
  6. Grease a 12 well muffin pan with butter or cooking spray and set aside.
  7. Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 14 inches and the long side about 22-24 inches.
  8. Spread the cinnamon filing over the dough, covering almost to the very edge. Then sprinkle the funfetti cake mix filling over the top of the cinnamon. Tightly roll the dough up starting on the short side until you create a log. Using dental floss***** (or a sharp knife), cut the log into 12 equal pieces and place them in the prepared muffin pan.
  9. Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have risen to fill the wells (if your kitchen is warm, it may not take this much time). When the funfetti cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
  10. Bake for about 12-18 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
  11. When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for 10-15 minutes while you prepare the glaze.
  12. In a small bowl, mix the confectioners’ sugar (1 ½ cups/180g), heavy whipping cream (3 tablespoons/45mL) and vanilla (1 teaspoon) until smooth and combined. Then add 1-2 tablespoons of the reserved cake mix and stir. If needed, add more heavy cream until a glaze consistency is reached (I would use ½ - 1 teaspoon at a time).
  13. Spoon the glaze evenly over the warm rolls (top with a few more sprinkles if desired) and enjoy!

Notes

Cover and store leftovers at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat gently in the oven until warm by wrapping tightly in aluminum foil and placing in a 300°F oven for 10-15 minutes. The funfetti cinnamon rolls can also be frozen for up to 2 months. Freeze in an airtight container or wrap tightly and place in a zip top bag.

* This recipe also works with 2% or whole milk

** I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 3 cups is 375g.

*** You could use a box cake mix if you don’t want to make your own homemade cake mix. Use ¾ to 1 cup of the dry mix.

**** Half and half or milk can also be substituted.

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

If you would like to bake the funfetti rolls like classic cinnamon rolls; once cut place in a buttered/greased 9x13 pan. Bake time will be a little longer, about 20-25 minutes.

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

Homemade funfetti cake mix filling slightly adapted from Mel's Kitchen Cafe Homemade Yellow Cake Mix.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 423Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 190mgCarbohydrates: 62gFiber: 2gSugar: 28gProtein: 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: Breads

White Chocolate Cupcakes

These moist white chocolate cupcakes are made from scratch. They are frosted with the BEST easy and silky white chocolate buttercream!

white chocolate buttercream swirl on a cupcake sitting on a plate

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

I know I've professed my love for white chocolate many times. It's been used in my easy white chocolate brownies, white chocolate raspberry cookies, white chocolate coconut cookies and white chocolate sugar cookies just to name a few.

For my birthday last year I strayed from my normal coconut cake and tried a white chocolate cake. The cake was good in the first try, but it wasn't as moist and tender as I would have liked. So I've spent the last nine months working on one that I felt was worth sharing. I hope you love it!

why you will love these light and fluffy cupcakes

  • White chocolate flavor ~ this isn't just a vanilla cupcake recipe with white chocolate thrown in as an afterthought. The white chocolate flavor is subtle, but you definitely taste it in the unfrosted cupcakes.
  • The best texture ~this recipe creates moist, soft and tender cupcakes!
  • White chocolate buttercream ~ for true white chocolate lovers, this silky homemade frosting is easy! It has a texture and taste like Swiss meringue buttercream, but it's much more simple to make.

white chocolate cupcakes ingredients {and substitutions}

white chocolate cupcakes ingredients
  • Unsalted butter ~ Used for both the cupcakes and buttercream. The butter needs to be room temperature; pull it out an hour or two before baking.
  • Granulated sugar ~ to keep the cupcakes light in color.
  • Buttermilk ~ I prefer to use a store-bought buttermilk, but in a pinch you can make your own. Use ½ cup whole milk and ½ tablespoon white vinegar or lemon juice. Stir and let sit for 10 minutes before using.
  • White chocolate ~ This is the star of the show so be sure to use a quality white chocolate baking bar. I like Ghirardelli, Lindt, and Callebaut. You can usually find white chocolate baking bars near the chocolate chips in the grocery store. I do not recommend using white chocolate chips.
  • Egg whites ~ need to be room temperature; pull them out with the butter.
  • Oil {not shown} ~ you can use canola oil or vegetable oil.
  • Sour cream ~ use full fat sour cream at room temperature; pull it out with the butter.
  • Vanilla ~ compliments the white chocolate flavor.
  • Cake flour ~ if you don't have cake flour you can make your own; see my coconut cake post for instructions. All-purpose flour can be substituted, but the cupcakes won't be quite as fluffy and light.
  • Baking powder and baking soda ~ I use aluminum free baking powder.
  • Kosher salt ~ to balance the flavors. If you only have table salt, start with half the amount and adjust if needed.
  • Confectioners' sugar and heavy whipping cream {not shown} ~ used for the easy and not-too-sweet white chocolate buttercream frosting.
hand holding a white chocolate cupcake showing inside texture

how to make moist and tender cupcakes

Start by preheating the oven and lining two muffin pans with 14 cupcake liners {Paper Chef is my favorite}.

Place the white chocolate and buttermilk in a small saucepan and stir over low heat until the chocolate has melted. Pour the mixture into a bowl or cup and set aside to cool.

Sift together the cake flour, baking soda, baking powder, and kosher salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Then scrape the bowl again and with the mixer on low drizzle in the oil and mix.

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

Now add the egg whites and vanilla and beat on low 1-2 minutes. Scrape up and down the sides of the bowl and add the sour cream {the mixture can start to look a little curdled}.

Next, with the mixer on low, slowly add the flour mixture and the cooled buttermilk/white chocolate mixture in alternating additions until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.

wet ingredients for white chocolate cupcakes in a mixing bowl
fluffy white chocolate cupcake batter in a bowl

Divide your batter between the 14 cupcake liners, filling them ⅔ full. {I use size 16 scoop/¼ cup} Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Then cool the cupcakes before frosting them with the white chocolate buttercream.

cupcake batter in cupcake liners

how to make white chocolate buttercream

This recipe makes the best white chocolate frosting! It uses my not-too-sweet American buttercream method, which gives a taste and texture much closer to Swiss meringue buttercream. The butter gets whipped for 10+ minutes and it creates the silkiest homemade buttercream!

To start melt the white chocolate using the double boiler method or in the microwave {if you are comfortable using the microwave for melting chocolate}. Set aside to cool to room temperature.

Beat the butter in a stand mixer with the paddle attachment {or using a hand-held mixer} on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar and mix on low until the sugar is incorporated. Add the heavy cream and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted white chocolate, vanilla and a pinch of salt and beat 2 minutes more.

Then decorate as desired. I used a Wilton 1M tip for the cupcake photos in this post.

can you add coloring to white chocolate buttercream?

Yes! I would recommend a gel based food coloring such as Chefmaster or Americolor.

white chocolate buttercream on a cupcake

how to quickly cool cupcakes

I tend to be impatient and don't want to wait around for my cupcakes to cool before I can decorate them. Once the cupcakes have finished baking let them cool in the pan for 5 minutes. Then move them to a wire cooling rack and let them cool another 5 minutes before placing them in the freezer for 5-10 minutes.

why did my cupcakes sink in the middle?

This can happen for several different reasons. The one that gets me most frequently is over-mixing the batter. When the batter is over-mixed it incorporates too much air. When the cupcakes bake the air escapes and can create the sunken effect.

To avoid over-mixing the batter, stop the mixer when a few streaks of flour are still remaining and hand mix the final flour in until the batter just comes together.

If your leavening agents {baking soda and baking powder} have expired it can also cause baked goods to sink in the middle as the correct chemical reaction won't occur.

Oven temperature can also play a part. If your oven runs hot, it can cause the cupcakes to rise too quickly and then fall flat. I use this oven thermometer to keep track of my oven temperature. And occasionally test using my Thermoworks Square Dot as well.

overhead look at four white chocolate cupcakes with buttercream swirls

more frosting flavor options

For truly decadent white chocolate cupcakes frost them with my easy and not-too-sweet American white chocolate buttercream {included in the recipe card below}.

Lemon and white chocolate is also a magical combination! But have you ever tried white chocolate with cookie butter? It too is a lovely combination. And you can never go wrong with raspberry frosting on white chocolate cupcakes!

If you like more of a chocolate and white chocolate combo, the ganache from my Baileys cupcakes would be delicious.

can I use a filling inside white chocolate cupcakes?

Yes! If you need help with how to make filled cupcakes, please see this post. I think any of the below ideas would be phenomenal as a filling in this cupcake recipe.

  • Raspberry jam {or your favorite jam flavor}
  • White chocolate ganache
  • Chocolate ganache
  • Cookie butter
  • Lemon curd
inside look at a white chocolate cupcake on a plate

how to store and freeze

Store these white chocolate cupcakes in an airtight container {I have one like this} at room temperature for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

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

cupcake with the cupcake liner pulled down to show texture

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

more white chocolate 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: 14 cupcakes

White Chocolate Cupcakes

white chocolate cupcake sitting on a plate

These moist white chocolate cupcakes are made from scratch. They are frosted with the BEST easy and fluffy white chocolate buttercream!

Prep Time 25 minutes
Bake Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

White chocolate cupcakes

  • 4 ounces quality white chocolate, finely chopped (112g)
  • ½ cup buttermilk (120mL)
  • 1 ½ cups cake flour (173g)
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter, room temperature (113g)
  • ¾ cup granulated sugar (150g)
  • 2 tablespoons vegetable or canola oil (30mL)
  • 2 large egg whites, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream (full fat), room temperature (60g)

white chocolate buttercream

  • 3 ounces quality white chocolate, melted (84g)
  • ¾ cup unsalted butter, room temperature (170g)
  • 1 ½ cups confectioners’ sugar (180g)
  • 3 tablespoons heavy whipping cream (45mL)
  • 1 ½ teaspoons pure vanilla extract

Instructions

  1. For the cupcakes: Preheat your oven to 350°F and prepare two muffin pans with 14 cupcake liners.
  2. Place the white chocolate (4oz/112g) and buttermilk (½ cup/120mL) in a small saucepan and stir over low heat until the chocolate has melted. Pour the mixture into a cup and set aside to cool.
  3. Sift together the cake flour (1 ½ cups/173g), baking soda (¼ teaspoon), baking powder (1 ½ teaspoons), and kosher salt (½ teaspoon). Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter (½ cup/113g) and sugar (¾) cup/150g) on medium-high (speed 6 on a KitchenAid mixer) until light and fluffy, approximately 3 minutes. Scrape up and down the sides of the bowl once during that time. Then scrape the bowl again and with the mixer on low (speed 2 on KitchenAid) drizzle in the oil (2 tablespoons/30mL) and mix for one minute. Scrape up and down the bowl and add the egg whites (2 large whites) and vanilla (2 teaspoons) and beat on low (speed 2) 1-2 minutes. Scrape up and down the sides of the bowl and add the sour cream (¼ cup/60g), mixing another 1 minute on low. Scrape up and down the sides of your bowl.
  5. With the mixer on low, slowly add the flour mixture and the cooled buttermilk/white chocolate mixture in alternating additions (⅓ flour, ½ milk, ⅓ flour, stop and scrape the bowl, ½ milk, ⅓ flour) until just a little flour is still showing. Finish mixing until just combined with a spatula, being careful to not over mix your batter.
  6. Divide your batter between the 14 cupcake liners, filling them ⅔ full. (I use size 16 scoop/¼ cup) 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 5 minutes, then remove to a wire rack to cool completely. (If you want to speed up the cooling process move the cupcakes to the freezer after 10 minutes and let them chill for 5-10 minutes).
  8. For the white chocolate buttercream: Melt the white chocolate (3 ounces/84g) using the double boiler method or in the microwave (if you are comfortable using the microwave for melting chocolate). Set aside to cool to room temperature.
  9. Beat the butter (¾ cup/170g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl. Add the confectioners’ sugar (1 ½ cups/180g) and mix on low until the sugar is incorporated. Add the heavy cream (3 tablespoons/45mL) and beat on high for another five minutes. Scrape up and down the bowl, add the cooled melted white chocolate, vanilla (1 ½ teaspoons) and a pinch of salt and beat 2 minutes more.
  10. Frost cupcakes as desired. I used a Wilton 1M piping tip to create the rosette look you see in the photos.

Notes

Use a quality white chocolate baking bar, not white chocolate chips.

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

If you only have table salt, start with half the amount of salt.

All-purpose flour can be substituted for the cake flour, but the cupcakes won't be quite as light and tender.

Plain Greek yogurt can be substituted for the sour cream.

Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

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

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving: Calories: 400Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 53mgSodium: 163mgCarbohydrates: 44gFiber: 0gSugar: 32gProtein: 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: Cakes and Cupcakes

Lemon Poppy Seed Cookies

Lemon poppy seed cookies are a super easy shortbread recipe! They bake into buttery, melt in your mouth cookies; with a lightly sweet and subtle lemon flavor and a poppy seed crunch. Perfect for entertaining, Mother's Day, Easter or an afternoon tea party.

overhead look at lemon poppy seed cookies on a serving platter with lemon slices

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

Spring is my second favorite season {behind summer}, but the weather in the PNW never quite cooperates with the sunshine and warmth that I think it should bring. Which for some reason always has me craving lemon desserts. From Mom's lemon bars to lemon cut out sugar cookies, lemon pistachio biscotti or lemon donuts, I eat all the lemon things to help me pretend that it's sunnier outside than it really is.

This delish, buttery shortbread cookie recipe fills the season perfectly. The lemon poppy seed cookies are not-too-sweet and have a nice little lemon punch to them. And the best part is they come together quickly and easily, much like my lemon poppy seed cupcakes!

stack of lemon cookies with the top one showing the inside of the cookie

why you will love these shortbread lemon cookies

  • Quick and easy ~ about 10 minutes of prep time.
  • Short chill time ~ the dough rests in the refrigerator while the oven preheats.
  • They are buttery, rich and crumbly with a touch of lemon and the crunch of poppy seeds.
  • Lemon poppy seed cookies freeze well if you want to make them ahead of time.

ingredients needed

lemon poppy seed shortbread ingredients
  • Unsalted butter ~ the butter is a key ingredient so this is a great time to splurge on a quality butter such as Plugrá or Kerrygold. If you only have salted butter, leave out the kosher salt.
  • Granulated sugar ~ brings some sweetness to the cookies.
  • Confectioners' sugar ~ adds softness to the final baked cookies. If you don't have confectioners' sugar you can use granulated sugar in it's place.
  • Lemon zest ~ an average lemon should yield about a tablespoon of zest. If you like lots of lemon flavor, feel free to increase the amount of zest. This is the Microplane zester I use and love.
  • Lemon juice ~ an average lemon yields about 3 tablespoons of juice, so you will have more than enough from one lemon. Be sure to zest the lemon prior to juicing it! {This is the lemon juicer I use}
  • Kosher salt ~ just a touch to balance the flavors.
  • All-purpose flour ~ provides structure to the lemon cookies.
  • Poppy seeds ~ for the poppy seed crunch! If you have access to buying poppy seeds in the bulk section of your grocery market it tends to be the least expensive way to buy them.
hand holding a lemon poppy seed shortbread

how to make quick and easy lemon cookies

Start by beating the butter, granulated sugar, confectioners’ sugar and lemon zest until it all comes together.  Add the lemon juice and mix until combined. You can use a hand held mixer or a stand mixer with the paddle attachment.

butter, sugars, lemon zest in a glass bowl
butter, sugars, lemon zest creamed together in a bowl

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

butter, sugars in a mixing bowl before flour is added
flour and poppy seeds on top of creamed butter in a mixing bowl

Place the dough on a sheet of parchment paper {cut to fit your baking pan} and form a rough ball.  Very lightly dust the top of the dough with flour and roll out to ¼ inch thick.  Cut the dough into the desired size cookies and place in the refrigerator to chill while the oven preheats.  {I use a sharp knife to make the rectangular bars, but a cookie cutter will also work.}

poppy seed shortbread on a floured board with a rolling pin
cut, unbaked cookies on parchment paper

tips for making the best shortbread cookies

  • Use a high quality butter for the best flavor.
  • Make sure the butter is room temperature, which is colder than you think! It should be cool to the touch and not greasy or melty. If you want to measure the temperature it should be about 65°F.
  • Don't over cream the butter with the other ingredients; same goes for adding the flour and poppy seeds. Just mix until everything is incorporated for the best buttery and crumbly texture.
  • Roll the dough once it's mixed, then chill it while the oven preheats.
  • If you want the slightly fluted edges seen in the baked cookies; use a pastry wheel along two of the cut edges of the cookies after they have chilled.
  • Bake until the edges are just lightly brown.
lemon poppy seed cookies laying on their side with lemons

shortbread cookies vs sugar cookies

The two cookie types can often look the same, but shortbread cookies are made with no eggs or leavening agents and tend to be less sweet with a more buttery flavor. Sugar cookies typically have eggs, a leavening agent and more sugar; making them softer and sweeter.

other flavor ideas

You can use orange zest and orange juice to make orange poppy seed cookies; just replace the lemon with orange.

You can also omit the lemon or the poppy seeds to have traditional butter shortbread.

If you are feeling adventurous, take the baked lemon poppy seed cookies and dip one end in chocolate! I know it sounds strange, but lemon and chocolate {dark chocolate specifically} taste amazing together!

lemon poppy seed cookie with lemon and plates in the background

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

more shortbread 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: 12 cookies

Lemon Poppy Seed Cookies

overhead look at lemon poppy seed cookies on a serving tray with a lemon slice

Lemon poppy seed cookies bake into buttery, melt in your mouth shortbread; with a lightly sweet and subtle lemon flavor and a poppy seed crunch. Perfect for entertaining, Mother's Day, Easter or an afternoon tea party.

Prep Time 10 minutes
Bake Time 20 minutes
Total Time 30 minutes

Ingredients

  • ½ cup unsalted butter, room temperature (113g)
  • ¼ cup granulated sugar (50g)
  • ¼ cup confectioners’ sugar (30g)
  • 1 tablespoon lemon zest*
  • 1 tablespoon lemon juice* (15mL)
  • 1 ¼ cups all-purpose flour (156g)
  • ¼ teaspoon kosher salt
  • 2 tablespoons poppy seeds

Instructions

  1. In a stand mixer with the paddle attachment or using a hand held mixer; beat the butter (½ cup/113g), granulated sugar (¼ cup/50g), confectioners’ sugar (¼ cup/30g) and lemon zest (1 tablespoon) until it all comes together, about 1 minute.  Add the lemon juice (1 tablespoon/15mL) and mix until combined, about another 30 seconds.
  2. Scrape up and down the bowl and add the all-purpose flour (1 ¼ cups/156g) and poppy seeds (2 tablespoons) and mix on low just until the dough comes together.
  3. Place the dough on a sheet of parchment paper (cut to fit your baking pan) and form a rough ball.  Very lightly dust the top of the dough with flour and roll out to ¼ inch thick.  Cut the dough into the desired size cookies and place in the refrigerator to chill while the oven preheats.  (I use a sharp knife or pastry wheel to make rectangles, but a cookie cutter will also work**.)
  4. Preheat the oven to 325°F.  Once the oven is at full temperature, place the cut out cookies on a parchment lined baking sheet and bake for 18-20 minutes or until the edges are lightly browned.  Allow cookies to cool on the baking pan or a cooling rack.

Notes

*One average lemon should yield the amount of zest and 2-3 tablespoons juice. Zest the lemon first, then squeeze it.

**The dough is soft when it gets cut.  I found using a straight pastry wheel worked best for the initial cut, but came back with a fluted cutter and barely trimmed the edges off the cut pieces once they had chilled.  If using a cookie cutter, dip the cutter in flour first.

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

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

Recipe can easily be doubled if desired.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 148Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 28mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 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

Birthday Cake Protein Bars

You will love this homemade birthday cake protein bars recipe! They are no bake, vegan friendly, gluten free friendly and nut free. They come together in minutes in one bowl ~ mix, press in a pan and chill. These birthday cake flavored DIY protein bars are sure to become a favorite healthy breakfast or treat.

unclose look at birthday cake protein bars with a bowl of sprinkles

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

Does anyone else still love birthday cake flavor? I think some of my taste buds are solidly stuck in the childhood years, because I love it as much as my girls do! My funfetti ice cream is a recipe that gets made on repeat, but I also happen to adore the flavor in a protein bar.

This birthday cake bar recipe is made with oats and with protein powder, bringing a nice punch of protein to these no bake, homemade protein bars. 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 and peanut butter donuts are both good examples of that.

stack of homemade birthday cake flavor protein bars on a cutting board

why you will love these birthday cake protein bars

  • Easy prep! The bars come together in about 10 minutes in one bowl.
  • No baking required! Mix, press in the pan and chill.
  • Budget friendly! I will admit that I enjoy One Protein Bars and Good Snacks Birthday Cake Bars, but at $2 plus per bar they are hard on my grocery budget! DIY homemade protein bars are much more cost effective.
  • Minimal ingredients! Have you ever looked at the ingredient list on store bought protein bars? It's usually l.o.n.g. This protein bar recipe has eight ingredients and you can pronounce all of them.

ingredients needed for these nut free bars

birthday-cake-protein-bars-ingredients
  • Sunflower seed butter ~ to keep these birthday cake bars nut free I use a sunflower seed butter. If being nut free is not a concern for you, cashew butter and almond butter would be the next best choices. Use a natural "drippy" nut butter that just contains nuts {and salt}.
  • Maple syrup ~ brings the sweetness and also helps to bind the bars together. Using maple syrup is also a vegan friendly ingredient. Use a pure maple syrup.
  • Vanilla ~ helps to bring the birthday cake flavor to the homemade protein bars.
  • Almond ~ The almond extract helps to bring the birthday cake flavor to the recipe.  If you absolutely cannot stand almond extract, you can substitute it with vanilla, but will lose a little of the birthday cake flavor.  I use Cook's Pure Almond extract, which is made from the pits of peaches and apricots and produced in an allergen free facility.  If you have a nut allergy, please do your own research if the almond extract is safe for you to use.
  • Oat flour ~ make your own by pulverizing quick oats. It takes about a minute in a food processor or high powered blender. If you need the bars to be gluten free, make sure your oats are gluten free. You can also substitute an oat flour.
  • Vanilla protein powder ~ the protein powder is a prominent flavor in the finished protein bars, so make sure you use a vanilla protein powder that you enjoy! To keep the bar recipe vegan I use a vegan protein powder such as Trader Joe's Vanilla Pea Protein Powder or Sprouts Vegan Vanilla Protein Powder.
  • Ground flaxseed ~ to add some more protein and nutritional value.
  • Sprinkles ~ use your favorite. If you are looking to avoid food dyes, opt for sprinkles that are naturally dyed such as this brand.
homemade protein bars lined up on parchment paper

how to make your own oat flour

Place the quick oats into a food processor {my Cuisinart Mini Prep works perfectly for this task} or high powered blender and pulse several times until the oats reach a fine, flour like consistency. The finer the oats are ground will give you the best protein bar texture.

oats ground to oat flour in a food processor

how to make these easy birthday cake protein bars

First line a loaf pan with parchment paper and set aside.

Then in a bowl mix together the sunflower seed butter and maple syrup until fully combined.  Next add the vanilla and almond extracts and mix again until the mixture is smooth.

sunflower seed butter and maple syrup in a bowl with a spatula
sunflower seed butter, vanilla and almond extracts in a bowl with a spatula

Now add the protein powder, ground flaxseed and ground oat flour and mix until just a little flour/protein powder is still showing.  Then add in ¾ of the sprinkles and mix until a thick dough has formed.

oat flour, ground flaxseed and protein powder in a bowl
diy birthday cake flavored protein bar dough in a bowl

Finally press the birthday cake protein bar mixture into the prepared loaf pan in an even layer. Press FIRMLY into the pan. Then sprinkle the top with the remaining sprinkles, lightly pressing them into the homemade protein bars. Chill for a minimum of one hour.

diy protein bars pressed into a parchment lined baking pan
homemade protein bars with sprinkles in a parchment lined baking pan

how to store these vegan protein bars

Once the bars have chilled and been sliced, store them in an airtight container in the refrigerator for up to one week. We eat through them quickly, so I haven't tested freezing them, but don't see why that wouldn't work.

The longer the bars chill, the more solid or firm they become; but they still stay soft. I often pack one in my lunch bag for work days as they are a great quick and healthy snack between patients.

tips for the best homemade protein bars

  • Use a vanilla protein powder that you love the taste of. I've never tried birthday cake protein powder, but know they make one. I imagine it would be amazing in these birthday cake flavored bars!
  • Press the bars firmly into the bottom of the pan. I use a spatula, but the flat bottom of a measuring cup would also work well.
  • If you prefer protein bites, cut the bars into bite size pieces. You can also roll the dough into protein balls, use 1-2 tablespoons of dough per ball. They can also be cut into larger bars.
  • If you don't mind adding sugar, a light drizzle of white chocolate on the tops of these bars is amazing! Melt about an ounce of white chocolate and drizzle it over the dough before chilling it. To keep the bars with low sugar, Lily's Original White Chocolate Style Bars are my favorite. {if you need the protein bars to be vegan, make sure to use a vegan white chocolate}.
mini birthday cake protein bars with a bowl of oats and sprinkles

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

more homemade birthday cake 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 mini bars

Birthday Cake Protein Bars

upclose look at a birthday cake protein bar

Homemade birthday cake protein bars; they are no bake, vegan friendly, gluten free friendly and nut free! They come together in minutes in one bowl ~ mix, press in a pan and chill. These birthday cake flavored DIY protein bars are sure to become a favorite healthier breakfast or treat.

Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • ⅓ cup quick oats*, ground to flour (33g)
  • ½ cup sunflower seed butter** (128g)
  • ¼ cup pure maple syrup (60mL)
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon pure almond extract***
  • ½ cup vanilla protein powder**** (51g)
  • 1 tablespoon ground flax seed (7g)
  • 3 tablespoons sprinkles (33g)

Instructions

  1. Line a loaf pan with parchment paper and set aside.  Mine is 8x4 inches, but any typical loaf pan should work.
  2. Start by creating an oat flour by blitzing the quick oats (⅓ cup/33g) in a food processor or blender.  It should take less than a minute to take the oats to a pulverized and flour like consistency.
  3. In a bowl mix together the sunflower seed butter (½ cup/128g) and maple syrup (¼ cup/60mL) until fully combined.  Then add the vanilla (2 teaspoons) and almond extracts (½ teaspoon) and mix again until the mixture is smooth.
  4. Add the protein powder (½ cup/51g), flaxseed (1 tablespoon/7g) and ground oat flour (⅓ cup/33g) and mix until just a little flour/protein powder is still showing.  Then add in ¾ of the sprinkles and mix until a thick dough has formed.
  5. Press the birthday cake protein bar mixture into the prepared loaf pan in an even layer. Press FIRMLY into the pan. Then sprinkle the top with the remaining sprinkles, lightly pressing them into the homemade protein bars.
  6. Place the loaf pan into the refrigerator for a minimum of one hour to firm up.  Once firm, slice into the desired size bars.  The longer the bars chill, the more firm they become, although they will continue to remain soft.

Notes

*If you need the homemade protein bars to be gluten free, make sure your oats are certified gluten free. An oat flour can also be substituted, but again, make sure it's gluten free if you need that dietary constraint.

**I use sunflower seed butter as both my girls have classmates with nut allergies.  If you aren’t worried about nut allergies cashew butter would be my next choice for a nut butter to use. Almond butter and peanut butter could be used, but the final taste will be different. Your nut butter should be a "drippy" butter made with just nuts (and salt, if you prefer).

***The almond extract helps to bring the birthday cake flavor to the recipe.  After testing multiple batches, my testers preferred ½ teaspoon, but anywhere between ¼ and ½ teaspoon will work.  If you absolutely cannot stand almond extract, you can substitute it with vanilla, but will lose a little of the birthday cake flavor.  I use Cooks Pure Almond extract, which is made from the pits of peaches and apricots and produced in an allergen free facility.  If you have a nut allergy, please do your own research if the almond extract is safe for you to use.

****The flavor of your protein powder is a prominent flavor in these birthday cake protein bars, be sure you like the protein powder you are using! I use both Trader Joe’s Vanilla Pea Protein Powder and Sprouts Vegan Vanilla Protein Powder.

Store bars in an airtight container in the refrigerator for up to one week.  I haven't tested freezing them, but think it would work fine.

Bars can be cut into whatever size you prefer.  They can also be rolled into balls or pressed into a mini muffin tin for a more bite size snack.

Recipe adapted from Jenna @butternutbakeryblog

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 163Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 1mgSodium: 48mgCarbohydrates: 19gFiber: 1gSugar: 7gProtein: 6g

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: Breakfast

Coffee Sugar Cookies {with Vanilla Bean Buttercream}

The BEST coffee sugar cookies recipe! They are chewy and soft and full of coffee and espresso flavors. Turn them into a latte cookie with a silky vanilla bean buttercream! The cookies can also be dipped in melted chocolate or left un-decorated; any option you choose will taste delish!

coffee sugar cookies, some dipped in chocolate with coffee beans

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

I know I've confessed my love of sugar cookies many times before. From classic buttercream sugar cookies to lemon sugar cookies to white chocolate sugar cookies, sprinkle cookies and many more; I love them all!

Today I have a new version of sugar cookies flavored with instant espresso powder. And let me tell you, sugar cookies + coffee = cookie bliss!

stack of undecorated coffee sugar cookies

why you will love these cut out cookies

  • The simple dough comes together quickly.
  • The instant espresso powder adds depth and the perfect coffee flavor.
  • Decorating the cookies is not necessary; they taste amazing all on their own.
  • For a latte flavored cookie, add the vanilla bean buttercream.
  • The cookies also keep their shape after baking.

ingredients for coffee sugar cookies

ingredients for coffee sugar cookies
  • Unsalted butter ~ this needs to be at room temperature so pull it out an hour or two before beginning. If you only have salted butter, don't add the kosher salt.
  • Granulated sugar ~ brings some structure and hint of sweetness to the cookies.
  • Vanilla ~ we're going with a full tablespoon of vanilla here! It brings a perfect balance to the rich espresso. I highly recommend using a pure vanilla extract. Beyond Good and Nielsen-Massey are my very favorites, but the Kirkland brand from Costco is also a solid choice!
  • Egg ~ one large egg, preferably at room temperature. I always set mine out with the butter. I haven't tested egg substitutes, but know friends who have had success with the juice from a can of chickpeas, also called aquafaba. The recommendation is 3 tablespoons of aquafaba = 1 egg.
  • Baking powder ~ use an aluminum free baking powder for the best tasting cookies.
  • All-purpose flour ~ gives the sugar cookies their structure. A 1 to 1 gluten free flour can be substituted.
  • Instant espresso powder ~ brings the rich taste to these coffee sugar cookies. I use this brand.
stack of three coffee sugar cookies with vanilla bean buttercream

step by step instructions for coffee cookies

Start by combining the flour and aluminum free baking powder with a whisk and set aside.

Next using a stand mixer with the paddle attachment or a hand held mixer, beat the butter and kosher salt until light and fluffy.

Then add in the granulated sugar and beat another couple minutes until fully combined.

butter creamed until light and fluffy in a mixing bowl
butter and sugar creamed together in a mixing bowl

Now add the egg and vanilla and beat another minute or so until all the ingredients are combined and fluffy. Scrape up and down the bowl as needed.

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

With the mixer on low, add about ⅔ of the flour mixture a little at a time, occasionally stopping to scrape your bowl.

Whisk the espresso powder into the remaining flour and add it to the dough. This will help to keep some coffee speckles visible in the finished cookies. The more the espresso powder gets worked into the dough, the more coffee colored the cookies become.

The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.

flour with espresso powder whisked in
coffee sugar cookie dough balled around a mixer paddle

Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes {and up to three days} before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.

how to bake soft and chewy sugar cookies

Now preheat the oven and roll the cookies to ¼ inch thickness. I use this Williams Sonoma rolling pin, but most of my cookie friends use this rolling pin. Cut in desired shapes and place on a parchment or silicone mat lined baking sheet and bake.

For lots of troubleshooting tips, see my post for buttercream sugar cookies.

sugar cookie dough cut outs on parchment paper

The coffee sugar cookies bake quickly. It takes about 7-8 minutes in my oven. The edges will be set and the tops are slightly puffy. To keep them soft and chewy be careful not to over bake the cookies!

In the photo below you can see the difference between the cookies cut out early {the top cookie shows more coffee speckles} and the cookies where the espresso powder is more worked into the dough {the bottom cookie}. Don't worry, they both taste the same!

coffee sugar cookies on a cooling rack

how to make vanilla bean buttercream

I initially thought I would make a coffee frosting for this recipe, but the coffee flavor shines so nicely in the baked cookies that I didn't want to cover it with more coffee. And I don't know about you, but I enjoy a good latte every now and again so vanilla bean buttercream creates the perfect vanilla latte flavored cookie!

The vanilla bean speckles look so pretty with the coffee cookies, don't they?

rosettes piped on sugar cookies with a bowl of coffee beans

This Swiss meringue version is the best vanilla bean frosting recipe I've ever tasted! I wrote a very detailed post on my chocolate Swiss meringue buttercream recipe that is a great reference if you've never made this variation of buttercream and need help or trouble shooting tips.

I use vanilla extract and vanilla bean powder {I use Beyond Good} in my recipe, but you can substitute vanilla bean paste for the powder. You could also do a combination of vanilla extract and scraped vanilla bean. And if you don't mind not having the vanilla bean speckles, you can just use pure vanilla extract.

The recipe card at the bottom of this post gives you step by step directions on how to make the Swiss meringue buttercream.

can you dip the cookies in chocolate?

You bet you can! Dark chocolate, milk chocolate or white chocolate are all excellent choices. I give you directions on how to dip the coffee cookies in melted chocolate in the recipe card below.

coffee sugar cookies with half dipped in chocolate

how long do sugar cookies last and how do you store them?

Not long at my house! And as my blogging friend Karen would say, "in your stomach. That's where all your cookies should be stored".

In all seriousness though, the cookies will stay fresh covered in an airtight container at room temperature {as long as your kitchen isn't hot, it will melt the buttercream} or in the refrigerator for up to 1 week. They also freeze well for up to 3 months.

can you freeze decorated cut out cookies?

Yes!!! If freezing decorated sugar cookies, chill the cookies in a single layer first. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.

stack of cookies and one with a vanilla buttercream swirl

These coffee sugar cookies are perfect for any occasion, but would also be special for holiday baking {think hearts dipped in chocolate for Valentine's Day} or Christmas and Easter with the vanilla bean buttercream. Or just enjoy them undecorated!

Remember to snap a picture and tag me on Instagram if you make these Coffee Sugar Cookies {with Vanilla Bean Buttercream}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

different sugar cookie flavors 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: approximately 32 cookies

Coffee Sugar Cookies {with Vanilla Bean Buttercream}

coffee sugar cookies with vanilla buttercream rosettes piped on top

The BEST coffee sugar cookies recipe! They are chewy and soft and full of coffee and espresso flavors. Turn them into a latte cookie with a silky vanilla bean buttercream!

Prep Time 10 minutes
Bake Time 8 minutes
Additional Time 1 hour
Total Time 1 hour 18 minutes

Ingredients

coffee sugar cookies

  • 3 cups all-purpose flour (375g)
  • 1 ½ teaspoons aluminum free baking powder
  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar (200g)
  • 1 large egg, room temperature
  • 1 tablespoon pure vanilla extract (15mL)
  • 2 tablespoons instant ground espresso powder (4g)

vanilla bean buttercream

  • 3 large egg whites (approximately 90-100g)
  • ¾ cup granulated sugar (150g)
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter, room temperature* (170g)
  • 2 teaspoons vanilla bean powder or vanilla bean paste
  • ½ pure vanilla extract

Instructions

  1. For the coffee sugar cookies: In a medium bowl, combine flour (3 cups/375g) and aluminum free baking powder (1 ½ teaspoons) with a whisk. Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter (1 cup/226g) and kosher salt (½ teaspoon) on medium speed until combined, about 1 minute. Scrape up and down the sides of the bowl. Add in sugar (1 cup/200g) and beat until smooth, about 1-1 ½ minutes. Beat in egg (1 large) and vanilla (1 tablespoon/15mL) and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl as needed.
  3. With the mixer on low, add about ⅔ of the flour mixture a little at a time, occasionally stopping to scrape your bowl. Whisk the espresso powder (2 tablespoons/4g) into the remaining flour and add it to the dough. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
  4. Wrap the dough ball in plastic wrap and press into a 1 inch thick disk. Chill for a minimum of 30 minutes (and up to three days) before rolling. If the dough has chilled for more than a couple hours, let it sit on the counter for 20 minutes or so until you can roll it out without it cracking.
  5. Preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.
  6. On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
  7. Arrange cookies on baking sheets about 1 inch apart. If the dough has gotten warm while rolling and cutting, pop it in the freezer for about 10 minutes before baking to help prevent them from spreading.
  8. Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
  9. For the vanilla bean buttercream: Wipe the bowl, the whisk of your stand mixer and the whisk you are using to mix with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
  10. Whisk egg whites (3 large/90-100g), granulated sugar (¾ cup/150g) and salt (½ teaspoon) in the bowl of your stand mixer. Whisk and heat mixture over saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes. (If you want to use a thermometer, 160°F is what you are going for).
  11. Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (I use speed 8 on my Kitchen Aid Mixer) until the mixture is cool and the meringue holds a stiff peak (the outside of your bowl should also be cool), approximately 10 minutes. If the bowl and meringue still feel quite warm (more than room temperature), wait a few minutes for it to cool down. If you add the butter with the mixture too warm, the butter will just melt.
  12. Switch to the paddle attachment and lower the speed to medium (I use speed 4 the majority of the time, but 6 also works) and add the butter (¾ cup/170g), one tablespoon at a time, letting the butter fully incorporate before adding more.
  13. Once all butter is incorporated, scrape down sides of the bowl and add the vanilla bean powder or vanilla bean paste (2 teaspoons), and vanilla (½ teaspoon) and whip until a thick, creamy whipped consistency is reached. Start on a low speed for about 1 minute, then stop and scrape up and down the bowl. Turn the mixer up to medium-high {I use speed 8} and whip for 4-5 minutes until the buttercream is silky and smooth.

Notes

Yield of cookies will depend on the size of your cookie cutter. I used a 2.25 inch cutter for the cookies.

If the dough chills for longer than 1-2 hours, allow it to warm up on the counter for 20 minutes or so before rolling it out. If it's breaking apart, it is too cold.

If the dough gets very soft during the rolling and cutting process, place the cut out cookies in the refrigerator or freezer to firm up for 10 mintues before baking.

I like to freeze the cookies once they have completely cooled, I think it adds to the softness of the cookies. I typically bake the cookies at least a day prior to decorating them (or bake in the evening and freeze overnight). You can also bake the cookies and freeze them for up to 2-3 months before decorating.

If you prefer to dip the cookies in chocolate: melt 4 ounces/112g of chocolate and dip half the cookie. Place on a parchment lined plate or baking pan and allow the chocolate to harden.

*Your butter only needs about 1 hour of time (depending on temperature of your kitchen) to get to room temperature. You want the butter still slightly cool to the touch and not overly warm or soft. (If you are measuring, it should be around 60°F).

** At some point your buttercream may be a sloppy mess. It may even look curdled. Do not fear (if you had good stiff peaks to start), just keep whipping and it will magically come together into a beautiful whipped frosting. If you feel it is too soupy, place the mixture in the refrigerator for 20 minutes and then re-whip.

Cookies will stay fresh covered in an airtight container at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months. If freezing decorated cookies, chill the cookies in a single layer. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together.

Nutrition Information:

Yield:

32

Serving Size:

1
Amount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 71mgCarbohydrates: 20gFiber: 0gSugar: 11gProtein: 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

White Chocolate Raspberry Cookies

The BEST white chocolate raspberry cookies! Soft, chewy and chock full of white chocolate and raspberries. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with frozen raspberries and melted butter.

up close look at white chocolate raspberry cookies with a glass of milk

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

Ah, cookies. Do you love them as much as I do? I seriously eat a cookie just about everyday. I think my family would disown me if we didn't have a stash of some cookies in the freezer!

White chocolate and raspberry is one of my many favorite flavor combinations. The sweet white chocolate is a match made in heaven for the slightly tart raspberries. My homemade raspberry cake with white chocolate buttercream is always popular and I figured it was time to bring that flavor combo to a cookie.

Much like my sprinkle cookies and brownie crinkle cookies, this easy, no chill cookie recipe comes together in about 10 minutes and bakes in about 12 minutes.

stack of white chocolate raspberry cookies with inside view

why you will love this cookie recipe

  • Quick and easy ~ from start to finish should take 30 minutes.
  • Melted butter = soft and chewy cookies {and no planning ahead}.
  • No mixer required ~ this recipe mixes up in one bowl with a whisk and spatula.
  • No chill time required!
  • The cookie dough is made with frozen raspberries, which can be found year round.
  • Perfect flavors for holiday baking; such as Easter, Mother's Day, 4th of July, Valentine's Day and Christmas.

ingredients notes {and substitutions}

ingredients for white chocolate raspberry cookies
  • Unsalted butter ~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
  • Sugars ~ both granulated and brown sugars are used. I prefer dark brown sugar, but light brown sugar also works.
  • Egg ~ one large egg brings the dough together and adds structure.
  • Vanilla ~ I prefer a pure vanilla extract for the best flavor.
  • Vinegar ~ reacts with the baking soda to add thickness and also adds to the soft texture of the cookies. Both white vinegar and apple cider vinegar can be used.
  • Baking soda ~ helps to create a thick cookie.
  • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
  • All-purpose flour ~ be sure to spoon and level the flour or use a kitchen scale for the most accurate measuring.
  • White chocolate chips ~ Ghirardelli is my favorite brand of chips. You can use semi-sweet, milk or dark chocolate if that's more your thing.
  • Raspberries ~ this recipe uses frozen raspberries. Do not thaw the raspberries, but use them frozen from the freezer. Fresh raspberries can be substituted, but should be completely dry before adding to the dough. You can substitute blackberries.
  • White chocolate bar {not shown} ~ optional, for making those melty pools of chocolate on top of the cookie.
white chocolate raspberry cookie dough on a parchment lined cookie sheet

how to make the best white chocolate raspberry cookies

Start by preheating the oven and lining two baking sheet pans with parchment paper.{I love this USA Pan set with an included cooling rack!}

Then whisk together the melted butter and both sugars until combined.

Next add the egg, vanilla and vinegar and whisk until smooth. Then sprinkle the baking soda and kosher salt in and whisk until fully mixed in.

melted butter and sugars in a bowl with a whisk
egg and vanilla added to butter & sugar in a bowl

Now add the flour and stir with a spatula until most of the flour is mixed in. Next fold in the white chocolate chips.

flour mixed into wet ingredients
white chocolate chips being mixed into cookie dough with a bowl of frozen raspberries

Then gently fold in the frozen raspberries, doing your best to not smash them. Do NOT thaw the raspberries first!

Finally scoop the white chocolate raspberry cookies and place on the prepared baking pans. Top with some chopped white chocolate {if desired} and bake.

frozen raspberries folded into white chocolate cookie dough
white chocolate pieces on top of cookie dough balls

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.

a hand grabbing a cookie

tips for success with this easy no chill cookie recipe

  • Work gently once you add in the frozen raspberries. You don't want to break them into the dough; some berries will break, but do your best to keep the berries whole.
  • Use a cookie scoop for uniform cookies. A size 30 scoop is my favorite!
  • For that bakery style cookie look, chop a white chocolate bar and place a few pieces of it on top of the cookie dough prior to baking.
  • Be careful not to over bake the cookies. To achieve the soft texture, you want them slightly under baked in the center. They will continue to bake as they cool.
  • If the cookies haven’t flattened as much as you’d like, drop the pan on the stovetop or counter a few times when the pan is hot from the oven.
  • For nice round cookies, "cookie scoot" when the cookies are hot out of the oven. Use a round cookie or biscuit cutter that is a little larger than your baked cookies and scoot it around the edges of the hot cookies while still hot on the baking pan. This smooshes in any unruly edges and creates perfectly round cookies. {I use this biscuit cutter set all the time!}
pile of cookies on a cooling rack with a glass of milk and white chocolate chips

can I use fresh raspberries instead of frozen?

You can, but I find the fresh raspberries more challenging to work with. They break apart more easily, which means they don't hold up as well in the cookie dough.

If using fresh raspberries, make sure to wash them and allow them to be completely dry before adding to the dough. Otherwise they will add too much moisture.

can I use dark chocolate?

Yes! Chocolate and raspberry is such a classic flavor combination. Feel free to substitute your favorite chocolate in place of the white chocolate.

can I freeze these cookies?

Yes! The baked cookies can be frozen for up to three months. Store them in an airtight container.

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

white chocolate raspberry cookies on a cooling rack with a bowl of white chocolate chips

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

more no chill cookie 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: 17 cookies

White Chocolate Raspberry Cookies {No Chill}

white chocolate raspberry cookies on a cooling rack with a bowl of white chips in the background

Soft, chewy and chock full of white chocolate and raspberries. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with frozen raspberries and melted butter.

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

Ingredients

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

Instructions

  1. Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
  2. In a medium to large bowl, melt the butter (½ cup/113g). (I use the double boiler method, but the microwave works as well). Add both sugars (½ cup/100g granulated and ⅓ cup/67g dark brown) and whisk until fully incorporated.
  3. Add the egg (1 large), vanilla (2 teaspoons) and vinegar*(1 teaspoon). Whisk until the mixture is combined and smooth.
  4. Sprinkle the baking soda (1 teaspoon) and kosher salt (½ teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/220g) and stir until just a few streaks of flour remain. Fold in the white chocolate chips (½ cup/90g). Then gently fold in the frozen raspberries (1 cup/100g), doing your best to not smash them. Do NOT thaw the raspberries first!
  5. Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 17 cookies. Top with chopped pieces of a white chocolate bar, if desired.
  6. Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired.

Notes

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

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

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

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

If using fresh raspberries, make sure to wash them and allow them to be completely dry before adding to the dough. Otherwise they will add too much moisture. You could substitute blackberries.

Nutrition Information:

Yield:

17

Serving Size:

1
Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 125mgCarbohydrates: 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