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Frosted Peppermint Brownies

Frosted Peppermint Brownies are a quick make ahead treat for the holidays! An easy buttercream topping with candy canes give the fudge brownies a perfect mint flavor. The homemade brownies mix up in one bowl and are in the oven in about 10 minutes.

frosted peppermint brownies on a plate

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

This is an easy Christmas or holiday recipe! We take a one bowl brownie recipe without peppermint extract and layer it with frosting and crushed candy canes. You will love the way the delish fudge-like brownie pairs with the vanilla and peppermint!

why you are going to love these peppermint brownies

  • They are quick and easy to prepare!
  • One bowl, a spatula and an 8x8 baking pan are all you need for the brownies.
  • Ten minutes of prep time for the brownies and five for the buttercream.
  • The easy American buttercream with candy canes topping adds the perfect amount of peppermint flavor.
  • Crushing candy canes is a great way to relieve some holiday stress!😉😉
stack of three frosted peppermint brownies

ingredients needed for this quick recipe

  • Brownie ingredients
  • frosting ingredients

For the brownies ~

  • Chocolate ~ Go with a semi-sweet variety {something in the 40-62% cacao range}. Scharffen Berger and Callebaut are my typical go-to chocolates for baking. Ghirardelli, Trader Joe's pound plus bars and Baker's are also good options.
  • Unsalted butter ~ helps the brownies to have the rich and fudgy texture.
  • Granulated sugar ~ for sweetness.
  • Eggs ~ one large egg + one large egg yolk; adds chewiness and structure.
  • Vanilla ~ for flavor.
  • All-purpose flour ~ for structure.
  • Unsweetened cocoa powder ~ for flavor and richness. Big Country Organic Cocoa Powder and Scharffen Berger have been my recent go-to cocoa powders, but Hershey's Unsweetened Natural Cocoa Powder is another I often use.
  • Kosher salt ~ helps to balance the flavors.
  • Baking powder ~ just a tiny bit to add a little lift to the brownies. {not shown above}

For the buttercream ~

  • Unsalted butter
  • Confectioners' sugar
  • Vanilla
  • Heavy whipping cream ~ you can use half and half as well.
  • Crushed candy canes

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.

frosted peppermint brownies with candy canes

how to make easy classic brownies

First, preheat the oven and prepare an 8x8 baking pan {I love this USA Brand pan!} with parchment paper.

Then melt the butter and dark chocolate together. I use a bowl {from my trusty Duralex set} over a pot of simmering water, but if you are comfortable doing this in the microwave, feel free to do that.

melted chocolate and butter in a double boiler

Next add the sugar and mix until fully combined. Then add in the egg, egg yolk, vanilla, baking powder and kosher salt.

Once fully combined, add the flour and cocoa powder on top of the wet ingredients.  Give the dry ingredients a little toss together and then stir into the chocolate mixture until everything is just combined.

Pour the brownie batter into the prepared pan and bake.

  • melted butter, chocolate and granulated sugar in a bowl
  • flour and cocoa powder on top of melted chocolate batter

how to know when fudgy brownies are done

You can use a toothpick to help you determine when they are finished baking ~

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

When baking brownies, I always err on the side of underdone versus overdone because not many people care for a dry brownie!

the best way to crush candy canes

I have found the best and least messy way to crush candy canes is to leave them in their wrappers. Then place the candy canes in a zip top bag and whack them with a rolling pin or meat hammer.

overhead look at candy cane covered brownies with a glass of milk

let's put the peppermint into the brownies!

Once the brownies have cooled, make the frosting for them. It's a simple vanilla American buttercream that gets topped with candy canes.

After a few hours, the candy cane topping "melts" into the buttercream, giving the perfect peppermint flavor without using extract. And the flavor gets even better after about 24 hours, so feel free to make these frosted peppermint brownies a day before you need them.

  • buttercream going on frosted peppermint brownies
  • candy canes on top of frosted peppermint brownies

how to store frosted brownies

These frosted peppermint brownies can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to five days. {Good luck getting them to last that long!}

You can also freeze the brownies for up to three months; allow them to defrost in the refrigerator overnight or on the counter for an hour or two.

tall stack of frosted brownies

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

more brownie recipes to enjoy

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

Yield: 16 brownies

Frosted Peppermint Brownies

frosted peppermint brownies on a plate

A quick make ahead treat for the holidays! An easy buttercream topping with candy canes give the fudge brownies a perfect mint flavor!

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

Ingredients

brownies

  • 6 tablespoons unsalted butter (85g)
  • 4 ounces dark chocolate* (112g)
  • ¾ cup granulated sugar (150g)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ⅔ cup all-purpose flour (85g)
  • 1 tablespoon unsweetened cocoa powder (5g)

buttercream frosting

  • ½ cup unsalted butter, room temperature (113g)
  • 2 cups confectioners’ sugar (240g)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons heavy cream** (30mL)
  • 6 standard candy canes, crushes (about 75g)

Instructions

For the brownies: Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang.  Lightly butter or grease the parchment paper.

In a medium bowl, melt together the butter and chocolate and stir until well combined.  Then remove from the heat. {I like to chop the chocolate small so it melts faster.  I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.  

Add the granulated sugar and mix until well combined. Then add the egg, egg yolk, vanilla, baking powder and kosher salt and stir until fully combined.

Add the flour and cocoa powder on top of the wet ingredients.  Give the dry ingredients a little toss together and then stir into the chocolate mixture until everything is just combined.

Pour or spoon the batter into the prepared baking pan and bake 18-22 minutes, until a tester comes out with just a few moist crumbs. It's better to err on the side of underdone versus over baked! Allow the brownies to cool completely in the baking pan set on a wire cooling rack (they will continue to bake as they cool).

For the buttercream frosting: Using a stand mixer with the paddle attachment or with a hand held mixer, beat the butter on medium-high for 2-3 minutes.  Scrape up and down the bowl, then add one cup of confectioners’ sugar and mix on low until incorporated.  Scrape up and down the bowl and add the final cup of confectioners’ sugar, vanilla and heavy cream.  Mix on low until incorporated, then beat on medium-high for another 1-2 minutes until fully combined and fluffy.

Once the brownies are fully cooled, spread the frosting over the brownies and top the buttercream with the crushed candy canes.  Cut into desired size squares and enjoy!

Notes

*A semi-sweet variety of chocolate is preferred, something in the 40-62% cacao range.

**Half and half can be substituted for the heavy cream.

To crush the candy canes: I find leaving the candy canes in the wrapper makes the process of crushing them less messy. Place the wrapped candy canes in a zip top bag and use a rolling pin or meat tenderizer to crush the candy canes. Remove from the bag and cut open the wrappers, the crushed pieces should fall right out.

Brownies can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to five days.  The candy canes will melt into the buttercream, making the peppermint flavor get better and better.  They can also be frozen for up to 3 months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 43mgCarbohydrates: 37gFiber: 1gSugar: 30gProtein: 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: Bars and Brownies

Gingerbread Snack Cake

Gingerbread snack cake; molasses and spices make this moist snacking cake a perfect winter or Christmas dessert! This EASY, from scratch recipe creates a soft cake that is topped with a delicious cookie butter buttercream frosting.

gingerbread snack cake on a cutting board

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

Gingerbread is a classic holiday flavor and today I am bringing it to you in the form of an easy snack cake! It's got molasses and the perfect blend of spices all mixed in a bowl with a whisk and spatula. Top it with a cookie butter buttercream frosting for the ultimate from scratch dessert!

For other holiday inspired desserts try my eggnog cupcakes, Tom & Jerry dessert tiramisu, candy cane cake and pecan pie with graham cracker crust.

colored buttercream piping on top of the cake

why you will love this classic cake

  • It is simple to make!
  • Bursting with gingerbread flavor from molasses, cinnamon, ginger and cloves.
  • The cake crumb is moist and soft.
  • Bakes in an 8x8 pan, so no stacking and challenging decorating.

ingredients needed for gingerbread snack cake

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

ingredients for gingerbread snack cake
  • All purpose flour ~ for structure.
  • Baking soda ~ to provide lift to the cake since we are using acidic molasses.
  • Kosher salt ~ to balance the flavors.
  • Ground cinnamon, ground ginger and ground cloves ~ to provide that classic gingerbread flavor.
  • Brown sugar ~ I prefer dark brown sugar; it compliments the molasses really well!
  • Granulated sugar ~ for a little extra sweetness.
  • Egg ~ for moisture and structure.
  • Vanilla ~ to help balance the flavors.
  • Oil ~ provides the fat and lots of moisture.
  • Molasses ~ for all the gingerbread flavor! I love using Wholesome Goodness, which is a darker unsulphured molasses. If you use another brand, your cake might not be quite as dark. {you will mix some hot water with the molasses as well}
slice of gingerbread snack cake on a plate with a fork

how to make this easy, from scratch cake

Start by preheating the oven and lining an 8x8 baking pan with parchment paper.

Then whisk the flour, baking soda, kosher salt, cinnamon, ginger and cloves together and set them aside.

In a large mixing cup or bowl, whisk or stir together the molasses and hot water.

Next in a larger bowl, whisk together both sugars, the egg, vanilla and oil.

sugars, egg, vanilla and oil in a mixing bowl
wet ingredients in a mixing bowl

Finally, you will alternate adding the dry ingredients with the molasses/water mixture to the other wet ingredients. This should be done in three additions of the dry and two of the molasses, beginning and ending with the dry. Mix until each addition is just incorporated.

Then bake for 25-30 minutes until a cake tester comes out with just a few moist crumbs attached. Remember your oven is different than mine and baking times may vary slightly. This is the oven thermometer that I use.

baked gingerbread snack cake

what topping should go on gingerbread cake?

I chose to pair this snack cake with buttercream frosting, cookie butter flavor to be exact!

This comes together quickly with a hand held mixer or a stand mixer. First cream the butter for a few minutes, then beat in some cream cheese.

Next add in the cookie butter. If you want the frosting to be a bit lighter in color, beat this mixture a few extra minutes before adding the final ingredients.

ingredients for cookie butter buttercream
butter and cookie butter in a mixing bowl with beaters
cookie butter, cream cheese and butter creamed togethter

After the butter, cream cheese and cookie butter are light and fluffy, add the confectioners' sugar followed by the vanilla and heavy cream. Beat a few more minutes until you have a nice fluffy buttercream.

cookie butter buttercream frosting

video tutorial for decorating gingerbread snack cake

If you would like to decorate the cake like I did, I used a Wilton 2D {red piping}, Wilton 1M, Wilton 104, Wilton 4B {green piping} and Wilton 32.

I have also simply spread the buttercream on with an off-set spatula as you can see in my pumpkin snack cake post or homemade vanilla snack cake post.

why use hot water in a gingerbread cake?

Molasses is a key ingredients in getting that classic gingerbread flavor. Molasses is very thick and doesn't always incorporate easily into cake batter. By whisking the molasses with hot water before adding it to the cake ingredients, it thins it out and lets the batter accept it with ease.

crumb texture of the snack cake

is this cake dairy free?

Yes, the cake on it's own is dairy free.

I haven't experimented with dairy free frosting recipes, but if you have one that you love by all means use it!

decorated gingerbread snack cake

how do you store a snack cake?

Any left over cake should be covered tightly and stored in the refrigerator for up to five days. I like to press the plastic wrap up against the sides of the cake.

This cake is good cold, but tastes best at room temperature. Bring it out of the refrigerator and hour or two before you plan to serve it.

inside view of the crumb on gingerbread snack cake

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

more cake recipes to enjoy

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

Yield: 16 slices

Gingerbread Snack Cake

gingerbread snack cake on a cutting board

Gingerbread snack cake; molasses and spices create a soft, moist snacking cake. Top it with cookie butter frosting for the perfect dessert!

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

Ingredients

gingerbread cake

  • 1 ¾ cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ½ cup molasses, unsulphured (120mL)
  • ½ cup hot water (120mL)
  • ⅔ cup packed dark brown sugar (67g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup vegetable or canola oil (60mL)

cookie butter frosting

  • ½ cup unsalted butter, room temperature (113g)
  • 1 ounce cream cheese, about 2 tablespoons (28g)
  • 3 tablespoons cookie butter spread (45g)
  • 1 ½ cups confectioners’ sugar (180g)
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons heavy whipping cream (45mL)

Instructions

For the gingerbread cake: preheat the oven to 350°F and line an 8x8 baking pan with parchment paper, set aside.

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

In a large measuring cup or bowl, whisk together the molasses and hot water.  Set aside.

In a large bowl, whisk together the brown and granulated sugar, egg and vanilla.  Then add the oil and whisk until smooth. 

Add the dry ingredients to the wet ingredients in three additions, alternating with the molasses and hot water mixture and mixing with a spatula until each addition is just incorporated.  Begin and end with the dry ingredients (⅓ dry, ½ wet, ⅓ dry, ½¼ wet, ⅓ dry).  The batter is on the thin side.  Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a cake tester comes out with just a few moist crumbs.  Allow the cake to cool in the pan on a wire cooling rack.

For the cookie butter frosting:  Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter until creamy, about 2 minutes.  Then add cream cheese and mix until well combined, about 1 minute.  Now add the cookie butter and beat another 1-2 minutes. (You can beat the mixture a few minutes longer if you would like to lighten the color).  Scrape up and down the bowl, then add the confectioners’ sugar, vanilla and heavy cream.  Mix on low until the sugar is incorporated, then beat on medium high for another 3 minutes until the buttercream is smooth and creamy. 

Spread the frosting over the fully cooled cake* and refrigerate for 30 minutes before slicing and serving.  Briefly chilling the cake helps set the frosting and makes it easier to slice.

Notes

*If you would like to decorate the cake like I did, I used a Wilton 2D, Wilton 1M, Wilton 104, Wilton 4B and Wilton 32.

Any leftover cake can be stored covered tightly in the refrigerator for up to 5 days.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 261Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 145mgCarbohydrates: 42gFiber: 1gSugar: 29gProtein: 2g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Brown Sugar Cupcakes {with Brown Sugar Frosting}

Brown sugar cupcakes are super moist and sweetened with the perfect amount of brown sugar and a hint of cinnamon. Topped with a buttercream using melted brown sugar, this cupcake recipe is better than most bakery cupcakes!

tall swirl of brown sugar buttercream on cupcakes

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

Brown sugar gets it's chance in the spotlight with this simple and flavorful cupcake!

Brown sugar cupcakes are an easy way to add a gourmet style cupcake to your kitchen. With the brown sugar, a hint of cinnamon and buttermilk, they are sure to become a new favorite.

why you will love this cupcake recipe

  • Easy to make!
  • The cupcakes are SO moist; from the brown sugar to the sour cream and buttermilk, it gives the crumb the best texture.
  • The brown sugar flavor shines in both the cupcake and buttercream.
  • Brown sugar frosting ~ this frosting is incredible! The brown sugar gets melted in the heavy cream, which allows this buttercream to be silky smooth.
overhead look at brown sugar buttercream atop a brown sugar cupcake

ingredients needed for this bakery style cupcake

ingredients for brown sugar cupcakes

I know it takes a little planning ahead, but letting the ingredients come to room temperature before starting really helps to make these cupcakes spectacular.

  • Unsalted butter ~ for both the cupcakes and buttercream frosting. Use room temperature butter, which means it should come out 1-2 hours before starting.
  • Brown sugar ~ dark brown sugar is my recommendation, but light brown also works.
  • Large eggs ~ for structure and richness. Pull them out to come to room temperature with the butter.
  • Vanilla ~ balances the flavors, use a pure vanilla extract for the best taste.
  • All-purpose flour ~ use your favorite brand.
  • Kosher salt ~ to balance the flavors.
  • Baking powder ~ to give the cupcakes a little rise.
  • Cinnamon ~ for extra flavor.
  • Buttermilk ~ adds flavor and moisture; let come to room temperature before using.
  • Sour cream ~ adds moisture and helps to lighten the crumb of the cupcake. Bring to room temperature before using.
  • Confectioners' sugar and heavy whipping cream {not shown} ~ for the brown sugar frosting.
brown sugar cupcake piped with brown sugar frosting

step by step instructions

In a stand mixer with the paddle attachment or with a hand held mixer {this is the one I have and love} cream the butter and sugar on medium-high for 3 minutes.

Scrape up and down the bowl and add one egg and the vanilla, beat 1 minute more.  Then add the second egg and beat until incorporated and light and fluffy, scraping the bowl as necessary, another 1-2 minutes. 

Scrape up and down the bowl and then add the flour mixture and sour cream and buttermilk on low speed in alternating additions until just combined.

  • butter and brown sugar creamed together in a bowl
    The butter and brown sugar creamed together.
  • butter, sugar, eggs and vanilla beat until fluffy in a mixing bowl
    The batter once the eggs and vanilla have been added.
  • brown sugar cupcakes batter
    The final cupcake batter after the dry ingredients and buttermilk have been added.

Divide the batter evenly between the 12 liners {this brand is my favorite}, about 3-4 tablespoons of batter per liner. The batter is on the thick side. Bake until a toothpick comes out mostly clean.

cupcake batter in a cupcake tin with liners

Allow the cupcakes to cool completely before frosting them. If you want something other than brown sugar buttercream, this salted caramel frosting would be divine on these brown sugar cupcakes!

decorated cupcakes in a muffin pan with fairy lights in the background
I used a Wilton 8B tip for piping the brown sugar buttercream frosting.

how do you keep brown sugar frosting from being grainy?

The brown sugar gets melted into the heavy cream over low heat until it is dissolved. Then the mixture gets cooled before adding it to the American style buttercream.

can I use brown sugar in cupcakes?

Absolutely! The brown sugar adds moisture and softness to this easy cupcake recipe. This recipe was created using brown sugar, but you can substitute brown sugar for granulated sugar in many baking recipes.

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 does brown sugar affect cupcakes?

The brown sugar adds a subtle caramel-y flavor. It will also cause the cupcakes to have a darker appearance than a cake or cupcake made with granulated sugar.

how to store

These cupcakes will remain fresh in an airtight container at room temperature for a couple of days. You can also place them in an airtight container in the refrigerator for up to five days.

I also have great success with freezing this cupcake recipe. I make and frost the cupcakes before freezing them in an airtight container {for up to 2 months}. Allow them to come to room temperature {takes about an hour or so} before serving.

cupcakes in a muffin tin with flowers

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

more brown sugar recipes to enjoy

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

Yield: 12 cupcakes

Brown Sugar Cupcakes {with brown sugar frosting}

brown sugar cupcake piped with brown sugar frosting

Brown sugar cupcakes are super moist and sweetened with the perfect amount of brown sugar and a hint of cinnamon. Topped with a buttercream using melted brown sugar, this cupcake recipe is better than most bakery cupcakes!

Prep Time 30 minutes
Bake Time 20 minutes
Cooling Time 2 hours
Total Time 2 hours 50 minutes

Ingredients

Brown sugar cupcakes

  • 1 ¼ cups all-purpose flour (156g)
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ cup unsalted butter, room temperature (113g)
  • ¾ cup packed dark brown sugar (150g)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup sour cream, room temperature (60g)
  • ½ cup buttermilk, room temperature (120mL

brown sugar buttercream

  • 6 tablespoons brown sugar, lightly packed (65g)
  • 3 tablespoons heavy whipping cream (45mL)
  • 1 ½ teaspoons pure vanilla extract
  • ¾ cup unsalted butter, room temperature
  • ½ teaspoon kosher salt
  • 2 cups confectioners' sugar (240g)

Instructions

For the brown sugar cupcakes: Preheat the oven to 325°F. Line a 12 cup standard muffin tin with liners and set aside.

Whisk together the flour, baking powder, salt and cinnamon in a medium - large bowl and set aside.

In a stand mixer with the paddle attachment or with a hand held mixer cream the butter and sugar on medium-high for 3 minutes.

Scrape up and down the bowl and add one egg and the vanilla, beat 1 minute more.  Then add the second egg and beat until incorporated and light and fluffy, scraping the bowl as necessary, another 1-2 minutes.  Scrape up and down the bowl and then add the flour mixture and sour cream and milk on low speed in alternating additions (⅓ flour, ½ milk/sour cream, ⅓ flour, ½ milk/sour cream, ⅓ flour) until just combined.

Divide the batter evenly between the 12 liners, about 3-4 tablespoons of batter per liner. The batter is on the thick side.

Bake for 18-22 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cupcakes to cool in the pan for 5-10 minutes, then move to a wire cooling rack to cool completely.

For the brown sugar buttercream: while the cupcakes are cooling, warm the brown sugar and heavy cream in a small saucepan over low heat. Stir until the mixture is smooth and the sugar has dissolved. Then remove from the heat and stir in the vanilla. Allow this mixture to cool before making the buttercream.

When the brown sugar heavy cream mixture is cool, using a stand mixer with the whisk attachment (or with a hand held mixer), whisk the butter and salt on high for one minute.  Scrape up and down the bowl and add 1 cup of the confectioners' sugar on low until incorporated, then turn the mixer up to medium-high and beat for 1-2 minutes.  Add the cooled heavy cream and brown sugar mixture with the 2nd cup of confectioners' sugar and whisk on low until incorporated and then on medium-high 4-5 minutes more.

Spoon or pipe the frosting onto the top of each cooled cupcake. I used a Wilton 8B for the look in these photos.

Notes

Store cupcakes in an airtight container at room temperature for up to 2 days or in the rerigerator for up to 5 days. They also freeze well (with the buttercream) for 2 months; freeze in an airtight container. Allow to defrost on the counter before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 394Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 89mgSodium: 171mgCarbohydrates: 46gFiber: 0gSugar: 35gProtein: 3g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Soft Almond Sugar Cookies

Soft almond sugar cookies are the ultimate chewy, buttery and nutty sugar cookie! This simple recipe uses almond flour and vanilla and almond extracts to create the best almond cookie cut outs; perfect for the holidays!

soft almond sugar cookies on a plate

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

Here we are at the beginning of what many call the "cookie baking season". I always laugh when people say that because isn't cookie baking season all year long??? It cannot be just me who feels that way.😂

I adore almond desserts, like almond flour blondies and almond coconut cookie bars.

Today I have a simple sugar cookie recipe with a little spin. I take the traditional sugar cookie and substitute in some almond flour and almond extract, which results in a soft and chewy almond sugar cookie. And to keep things nice and easy (who doesn't need easy this time of year?) the finished cookie just gets a light dusting of confectioners' sugar.

soft almond sugar cookies dusted with powdered sugar on a baking pan
  • They are the right amount of sweet and bursting with almond flavor.
  • The cookies are super soft and have a tender chewiness to them.
  • No decorating required.
  • They freeze beautifully.
  • Ten simple ingredients are all you need.

ingredients needed for these homemade cookies

almond sugar cookie ingredients
  • Unsalted butter ~ adds moisture and tenderness to the cookies. We want room temperature butter so be sure to pull it out an hour or two prior to starting.
  • Granulated sugar ~ for sweetness and flavor.
  • Confectioners' sugar ~ for sweetness and also to keep the cookies extra soft.
  • Large egg ~ provides structure and binds the ingredients together.
  • Vanilla extract ~ for flavor.
  • Almond extract ~ for flavor.
  • All-purpose flour ~ provides structure.
  • Almond flour ~ for that nutty texture, flavor and chewiness.
  • Baking powder ~ to give the cookies a little rise. An aluminum free baking powder is what I recommend.
  • Kosher salt ~ helps to provide balance to the flavor.

how to make almond cut-out cookies!

Start by whisking together the all-purpose flour, almond flour and baking powder.

Then beat the butter and salt until combined.  Add in both sugars and beat until creamy. Next beat in the egg, vanilla and almond extract and mix until well combined. 

butter and sugar creamed in a mixing bowl
Butter, salt and both sugars creamed together.
creamed butter, sugar and eggs in a mixing bowl
The cookie dough after the egg and extracts have been added.

Finally, add the flour mixture a little at a time, occasionally stopping to scrape your bowl.  The dough should form a ball around the paddle when the mixing is finished.  The dough should be soft and slightly sticky.

finished almond sugar cookie dough on the mixer paddle

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

how to roll cut out cookies

One of the tricks to getting soft and chewy almond sugar cookies is to keep the dough on the thick side when rolling it out. I prefer about a ¼ inch thick.

This almond cookie dough is on the stickier side, so be sure to flour your counter and rolling pin well. I love this rolling pin from Williams Sonoma, but most of my cookie friends recommend this rolling pin for making sugar cookies.

Since this dough is a little sticky, I did test rolling this cookie dough between two sheets of parchment paper instead of on a floured counter. The batch that I did this way spread a lot and had a bumpy texture to them, so I don't recommend that method with this recipe.

unbaked almond sugar cookie dough showing thickness

tips for the best sugar cookies

  • For this recipe {and most sugar cookies} the cookie dough needs to be COLD when it goes in the oven. Roll and cut the cookies, then put the cookie cut outs in the freezer while the oven preheats.
  • Use aluminum free baking powder for the best taste.
  • Give a bit of space between the cookies on the baking sheet as they will spread a little bit.
  • Bake one sheet of cookies at a time for the best results.
  • Don't over bake the cookies; they will be barely brown on the bottom and sides. The tops will be slightly puffy when done.
  • Allow the cookies to rest on the baking pan for 3-4 minutes after baking. Then remove to a wire rack to cool completely.
stack of soft almond sugar cookies

should I glaze or frost these sugar cookies?

The almond flour and almond extract really help the almond flavor to shine in this cookie recipe. I originally intended to make an almond glaze, but the cookies really don't need it. {and remember we are going for EASY!} If you absolutely want glazed cookies, use my sugar cookie glaze with honey from this recipe and use almond extract for the flavoring.

I simply dusted the baked and cooled cookies with a little confectioners' sugar.

what is the best way to store sugar cookies?

Sugar cookies will stay the freshest if stored in an airtight container. They stay fresh at room temperature for 2-3 days or for up to a week in the refrigerator. The cookies freeze really well for up to 3 months {freeze in an airtight container}.

powdered sugar dusted almond sugar cookie

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

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

Yield: 24 cookies (depending on the size)

Soft Almond Sugar Cookies

soft almond sugar cookies on a plate

Almond sugar cookies are the ultimate soft, chewy, buttery and nutty sugar cookie! This simple cookie recipe uses almond flour and vanilla and almond extracts to create the best almond cookie cut outs!

Prep Time 10 minutes
Bake Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes

Ingredients

  • 2 cups all-purpose flour (250g)
  • 1 cup almond flour (112g)
  • 1 ½ teaspoons aluminum-free baking powder
  • 1 cup unsalted butter, room temperature (226g)
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar (150g)
  • ½ cup confectioners’ sugar (60g)
  • 1 large egg
  • 1 ¾ teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract

Instructions

  1. In a medium bowl, combine flour, almond flour and baking powder with a whisk.  Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed (speed 6 on a Kitchen Aid mixer) until combined, about 1 minute.  Add in sugars and beat (speed 6) until creamy, about 2 minutes. Beat in egg and extracts and mix until well combined, about 1 -2 minute.  Scrape up and down the sides of the bowl.
  3. With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl.  The dough should form a ball around the paddle when the mixing is finished.  The dough should be soft and slightly sticky.
  4. Wrap the dough in plastic wrap and press into a 1 inch thick disk.  Chill for a minimum of 30 minutes (or up to five days) before rolling out. If the dough chills for longer than a couple hours, let it sit on the counter for 10-15 minutes before trying to roll it out
  5. 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. The dough can be a little sticky. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all the dough is used.
  7. Arrange cookies on baking sheets about 1-2 inches apart (the cookies will spread a little bit during the baking process). Place the baking sheets in the freezer while you preheat the oven. The dough should be VERY cold when it goes in the oven.
  8. Preheat the oven to 375°F.
  9. Bake one sheet at a time in the middle of the oven, about 10-12 minutes, until slightly puffy. Allow the cookies to rest for 3-4 minutes on the pan and then transfer to a wire rack to cool completely.
  10. Once cool, dust with confectioners’ sugar if desired.

Notes

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

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 170Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 61mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 2g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Brownie Crinkle Cookies

Brownie crinkle cookies are quick and easy to make; this recipe uses melted butter and requires NO CHILL time. Everything you love about brownies in a cookie ~ crackly, shiny tops and rich, chewy, chocolate fudge middles!

salted brownie crinkle cookie on a cooling rack

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

Brownies are always in demand at my house, is it the same at yours? There is something about the intense chocolate fudge flavor in a thick and chewy chocolate dessert. But brownies aren't all the same after baking; the edge pieces have the little bit of crispness and chewiness, while the center pieces are soft and fudgy.

This brownie cookie recipe gives you the perfect combination ~ a slightly crisp and chewy exterior with a super rich chocolate fudge middle!

inside look at the rich, fudgy middles of brownie crinkle cookies

why you will love this chocolate cookie recipe

  • The brownie crinkle cookies are EASY to make!
  • No chill time!
  • It's about 30 minutes from start to finish.
  • You can easily make half the recipe for a small batch! See recipe card notes.

what makes a crinkle cookie?

Crinkle cookies have those intentional cracks and crinkles that form on the exterior of the cookie as it bakes and cools. According to Cooks Illustrated the crinkles are formed when the exterior of the cookie dries out before the cookie has finished spreading and rising.

This brownie crinkle cookie recipe has been slightly adapted from Edd Kimber's wildly popular one at The Boy Who Bakes.

chocolate fudge brownie mix ingredients

ingredients for brownie crinkle cookies
  • Unsalted butter ~ this gets melted with the chocolate, so no need to bring to room temperature. Just cut it into smaller pieces so it melts more quickly.
  • Semi-sweet chocolate ~ The chocolate is a key player in the flavor of these cookies. Use the best chocolate baking bars that you can afford. I used Scharffen Berger Chocolate, but Ghirardelli, Lindt, Callebaut and Bakers are all good choices as well. You can typically find chocolate baking bars next to the chocolate chips in the baking aisle.
  • Eggs ~ two large eggs plus one large yolk give these cookies the perfect amount of chewiness!
  • Granulated and brown sugar ~ gives the right ratio of sweetness.
  • All-purpose flour ~ your favorite brand will work here.
  • Unsweetened cocoa powder ~ I have been using Big Country Foods or Scharffen Berger cocoa powders lately and love them both! Hershey's Unsweetened Cocoa Powder is also a solid choice.
  • Baking powder ~ gives the cookies a little lift.
  • Kosher salt ~ helps to balance the flavors.
  • Vanilla ~ also helps to balance the flavors.
  • Flakey sea salt ~ optional, but a great choice if you love a hint of saltiness with rich chocolate! Maldon Sea Salt Flakes is a solid choice.
stack of three cookies with a glass of milk

how to make brownie cookies

This recipe is timing sensitive. Be sure to have the oven preheated, the baking sheets prepped and all ingredients measured and ready to go before mixing the cookies. The faster you can get the cookies in the oven, the better.

Once you are prepared, melt the chopped semi-sweet chocolate and unsalted butter together. I prefer using the double boiler method; simply place a heat proof bowl {this set is my favorite!} over a pot of simmering water. Once the butter and chocolate are melted together, remove the bowl from the pot and set aside to cool for 5 minutes.

  • chopped semi sweet chocolate and butter in a glass bowl
  • melted butter and chocolate in a bowl with a spatula

While the chocolate mixture cools, beat together the eggs, egg yolk, vanilla and sugars for 5 minutes with the whisk attachment on a stand mixer. Alternately, you can also use a hand held mixer {this is the one I have}. The mixture will be thick and pale.

  • whipped eggs and sugars in the mixing bowl with the whisk attachment
  • whipped egg and sugar mixture falling from whisk

Now add the melted chocolate and butter and mix to combine. Then add the flour mixture and mix on low until a few streaks of flour remain. Use a spatula to finish mixing the flour in, to avoid over mixing the batter.

  • brownie cookie batter before flour is added
  • finished brownie crinkle cookie batter/dough

Use about 2 tablespoons of cookie dough/batter per cookie; I use a size 30 scoop and it yields 16 cookies with this recipe. The brownie batter-like dough will be soft and thin, please don't be alarmed about it. Scoop eight cookies onto one of the prepared baking pans and place in the preheated oven.

soft brownie cookie dough on parchment lined baking sheet

Then scoop the remaining eight cookies. You will notice that the cookie dough/batter has already thickened at this point.

brownie batter cookie dough on baking sheet showing spacing

how do you know when crinkle cookies are done baking?

It can be challenging to know when chocolate cookies are done baking! 11 minutes was the magic number in my oven, but remember your oven is different than mine and baking times may vary. The cookies will have a slight shine, crackly tops and fudgy centers which may be slightly domed.

thick brownie crinkle cookies with a glass of milk

tips for making fudgy brownie crinkle cookies

  • Make sure you can fully devote yourself to the 15 minutes of prepping these cookies. The recipe is time sensitive for the best results.
  • Have the oven preheated before you begin.
  • Have the ingredients measured and ready to go.
  • Use the best chocolate you can afford.
  • Cool the melted chocolate and butter for just 5 minutes, which is how long the eggs and sugars need to be mixed together. So start the mixer as soon as you pull the chocolate off the double boiler. Set a timer.
  • Scoop the cookies immediately after completing the batter.
  • Bake only one tray of cookies at a time. This means the brownie cookies on the second baking sheet will spread just a little less than the first.
  • Sprinkle with sea salt flakes, if desired, immediately after the cookies come out of the oven.
  • The cookies hold their shape fairly well, but if you want to make them perfectly round you can "cookie scoot" them immediately after they come out of the oven. For a visual you can watch the video for Malted Chocolate Chip Cookies or Apple Cider Sugar Cookies.
cookies showing shiny tops with crackles
The cookies with the salt on top are from the second pan to go in the oven. You may notice how they aren't quite as flat and shiny as the unsalted cookies from the first pan in the oven. Don't worry though, they still taste AMAZING!

Remember to snap a picture and tag me on Instagram if you make these EASY Brownie Crinkle 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

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 cookies

Brownie Crinkle Cookies

salted brownie crinkle cookie on a cooling rack

Quick and easy to make; this recipe uses melted butter and requires NO CHILL time. Everything you love about brownies in a cookie ~ crackly tops and rich, chewy, chocolate fudge middles!

Prep Time 20 minutes
Bake Time 11 minutes
Total Time 31 minutes

Ingredients

  • ½ cup unsalted butter, cut in cubes (113g)
  • 8 ounces semi-sweet chocolate, chopped (224g)
  • 1 ¼ cup all-purpose flour (156g)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ cup unsweetened cocoa powder (20g)
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ¼ cup packed brown sugar (50g)
  • 1 cup granulated sugar (200g)
  • Flaky sea salt, optional for sprinkling over the finished cookies

Instructions

  • This recipe is timing sensitive. Be sure to have the oven preheated, the baking sheets prepped and all ingredients measured and ready to go before mixing the cookies. The faster you can get the cookies in the oven, the better.
  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a medium bowl, whisk together the flour, baking powder, kosher salt and unsweetened cocoa powder. Set aside.
  3. Melt the cubed unsalted butter and chopped chocolate in a heat proof bowl over a pot of simmering water to create a double boiler. Once melted and smooth, remove the bowl, wipe the bottom dry and set aside to cool for 5 minutes.
  4. Using a stand mixer with the whisk attachment (or using a hand held mixer), beat the eggs, egg yolk, vanilla and both sugars on medium-high (speed 6 on a Kitchen Aid) for 5 minutes, until pale and thick.
  5. Scrape up and down the sides of the bowl, then add the melted butter and chocolate mixture. Whisk on low (speed 2) for 1-2 minutes, until fully combined.
  6. Scrape the bowl again and add the dry ingredients. Mix on low (speed 2) until combined and a few streaks of flour remain. Use a spatula to finish mixing until just combined. The batter will be on the thinner side (more like brownie batter), but should still be scoop-able.
  7. Use a size 30 cookie scoop (2 tablespoons) and portion out 8 cookies onto one baking pan and place in the preheated oven (bake only one pan at a time). Be sure to leave about 2 inches between each cookie as they will spread a little while baking. Scoop the second batch of cookies as soon as you place the first batch in the oven. The batter will thicken quickly and won’t be as thin for the second pan.
  8. Bake for 11 minutes, until the edges are set and the tops are crinkled and slightly domed. Allow the cookies to rest on the pan for 5-10 minutes, they will collapse slightly, which gives them those lovely fudgy, soft middles. Top with some flaky sea salt, if desired. After 5-10 minutes, remove the cookies to a wire rack to cool completely.

Notes

If you would like to halve the recipe ~ use one whole large egg and eliminate the extra egg yolk.

Cookies can be stored in an airtight container at room temperature for 3-5 days, although the texture is best in the first 3 days. Fully cooled cookies can also be frozen for up to 3 months in an airtight container.

Recipe adapted from The Boy Who Bakes

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 129mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 3g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Cookie Butter Cheesecake {No Bake}

This cookie butter cheesecake recipe is quick and easy to prepare and results in a super delish dessert! It's no bake, sits in a white chocolate lined biscoff cookie crust and has a soft, fluffy cookie butter filling. Perfect for all biscoff and speculoos fans!

slices of biscoff cheesecake on plates and serving stand

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

I think ya'll know I have a little Biscoff and cookie butter addiction! The cookie butter bars I posted this summer are still an obsession around here. And everyone still goes crazy for cookie butter cake and cookie butter caramel sauce!

This no bake cheesecake is the newest kid on the block ~ the Biscoff crust comes together in minutes and is the perfect resting place for a velvety smooth, soft and fluffy no bake cheesecake filling. If it's still super hot where you are {lucky you, record rain coming in the PNW😂} or you need a no bake dessert for the holidays, this cookie butter dessert is for you.

why you will love this cookie butter cheesecake

  • No bake recipe ~ perfect when your oven is crowded {hello Thanksgiving and Christmas!}
  • Simple, quick and easy to prepare!
  • Biscoff cookie crust ~ this sturdy crust uses two ingredients; cookies and melted butter.
  • White chocolate and cookie butter spread line the crust for extra flavor.
  • The filling is smooth, creamy and almost mousse-like.
slices of biscoff cheesecake on plates

ingredients needed for this easy no bake cheesecake

ingredients for no bake cookie butter cheesecake
  • Biscoff cookie crumbs ~ I buy Biscoff cookies at Target, but Trader Joe's Speculoos cookies would also work great here.
  • Unsalted butter ~ melted.
  • Heavy whipping cream ~ beat to stiff peaks; this is the ingredient that helps the filling set.
  • Cream cheese ~ use blocks of cream cream, not spread, and it needs to be room temperature. My kitchen is chilly so I pull it out about 2 hours ahead.
  • Granulated sugar ~ helps to break down the cream cheese and take out a little of the tang.
  • Sour cream ~ helps with the creamy and smooth texture. Should also be room temperature.
  • Cookie butter ~ Lotus Biscoff cookie butter spread and Trader Joe's cookie butter are the two brands that I regularly use.
  • Vanilla ~ adds a balance to the flavors.
  • White chocolate ~ adds another flavor layer and helps to keep the crust from getting soggy.
slice of cheesecake on a plate

how to make the biscoff cookie crust

Start by preparing the biscoff cookie crust. I use my food processor {this is the updated version of the Cuisinart I have} to crush the cookies into fine crumbs. You can also use a zip-top bag and rolling pin. Just make sure there are no large cookie chunks.

This is also a great time to melt the white chocolate. I use the double boiler method, but if you are comfortable using a microwave, that also works. Set aside to cool slightly.

Add the melted butter to the crumbs and mix until it looks like wet sand. Then press tightly into a 9-inch tart pan with a removable bottom. Do your best to make it an even layer along the bottom and sides. I use a flat bottom measuring cup to press the crust tightly into the pan.

biscoff crust in a tart pan

Swirl, drizzle or pour the melted white chocolate into the middle of the crust. An off-set spatula can be used to smooth the white chocolate, but be gentle as the crust is still quite delicate. Pop the crust in the freezer while you prepare the cookie butter cheesecake filling.

how to make the delish cookie butter filling

Start by whipping cold heavy whipping cream to stiff peaks. I usually use my hand held mixer, but a stand mixer with the whisk attachment also works well. If you love a good arm workout, feel free to use a hand whisk! Set the whipped cream aside.

fresh whipped cream in a bowl

Next beat together the room temperature cream cheese and granulated sugar. Once the mixture is smooth, beat in the sour cream until combined and creamy.

  • whipped cream cheese in a bowl
  • whipped cream cheese, sugar and sour cream

Then add the cookie butter spread and vanilla and beat until fully combined.

cookie butter and cream cheese whipped in a bowl

Finally, fold the whipped cream into the cookie butter mixture with a spatula. This takes several turns of the spatula, work gently as not to completely deflate the whipped cream. The air in the whipped cream is what helps to set the cheesecake and create the soft, fluffy, velvety mousse-like texture in the filling.

  • whipped cream added to cookie butter and cream cheese
  • cookie butter cheesecake

putting it all together

Remove the chilled biscoff crust from the freezer.

Spread cookie butter spread along the outside edge of the tart bottom. Then layer the cookie butter cheesecake filling over the top. An off-set spatula works well to smooth the filling.

Finally, melt the remaining cookie butter spread and drizzle {like the photo below} or swirl the melted cookie butter over the top of the no bake cheesecake filling.

  • white chocolate and cookie butter spread in the bottom of biscoff crust
  • overhead look at finished cheesecake

Now comes the hard part, waiting for the no bake cookie butter cheesecake to chill! Place in the refrigerator and chill about three hours, or until set. Overnight is great too! Please do not be tempted to speed this process in the freezer; it will completely change the texture of this velvety smooth filling.

sliced cake on a cake stand

do my ingredients really need to be at room temperature?

Yes! Room temperature ingredients help to ensure that the filling will be smooth. If you beat together cold ingredients, the filling will be chunky.

On the other hand, the whipping cream does need to be COLD to whip to stiff peaks.

what can you substitute for biscoff cookies?

I find Lotus Biscoff cookies at Target or my local grocery store. World Market often carries them as well and they can be ordered on Amazon.

If you can't get your hands on Biscoff cookies, Trader Joe's Speculoos cookies or gingersnap cookies would be a good replacement.

what can I substitute for a tart pan with a removable bottom?

A 9-inch springform pan, an 8x8 baking pan or 9x9 baking pan would all be acceptable substitutions. If using a square baking pan, I would line it with parchment paper to allow you to pull the cheesecake bars out before slicing.

You can also make this no bake cheesecake into mini cheesecakes. See this recipe for instructions on how to use a cupcake pan.

how to store no bake cheesecake

Cover and store any leftover cheesecake in the refrigerator for up to 5 days.

If you would like to freeze left overs, wrap the chilled cheesecake in one layer of plastic wrap and then a layer of aluminum foil. I then like to place it in a zip-top bag. Freeze for up to 3 months; thaw in the refrigerator.

two slices of cake on plates with milk

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

more no bake desserts to make for the holidays

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: 10-12 slices

Cookie Butter Cheesecake {No Bake}

Cut wedge of cookie butter cheesecake on a cake stand

Cookie butter cheesecake is no bake and easy to prepare! The soft cookie butter filling sits in a white chocolate lined biscoff cookie crust.

Prep Time 30 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

biscoff crust

  • 1 - 8.8 ounce package Biscoff/Speculoos cookies (250g)
  • 6 tablespoons unsalted butter, melted (85g)

white chocolate and cookie butter layer

  • 3 ounces white chocolate, melted (85g)
  • 2 tablespoons cookie butter spread (30g)

cheesecake layer

  • ¾ cup heavy whipping cream, cold (180mL)
  • 8 ounces brick cream cheese, room temperature (226g)
  • ¼ cup granulated sugar (50g)
  • ¼ cup sour cream, room temperature (60g)
  • ½ cup cookie butter spread (120g)
  • 1 teaspoon pure vanilla extract

cookie butter drizzle

  • 1 tablespoon creamy cookie butter, melted (15g)

Instructions

Melt the white chocolate in a double boiler or in the microwave and set aside.

For the crust:  Use a food processor to pulse the cookies into fine crumbs.  Add the melted butter and pulse until combined.  The mixture will have the texture of wet sand.  Press the mixture into the bottom and sides of a 9 inch tart pan with a removable bottom.  I like to use a flat bottomed measuring up to make sure the Biscoff crust is tightly pressed in.

Swirl, drizzle or pour the melted white chocolate into the middle of the crust. An off-set spatula can be used to smooth the white chocolate, but be gentle as the crust is still quite delicate.*

For the cookie butter cheesecake layer:  Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream on medium-high until stiff peaks form, about 3-4 minutes.  Set aside. 

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth about 2-3 minutes. 
  2. Add the sour cream and beat until fully combined, about 1 minute.  Scrape up and down the bowl, then add the cookie butter and vanilla and beat until fully combined. 
  3. Fold in the whipped cream with a spatula until combined.  This takes several turns with the spatula.  Work gently as you don’t want to deflate all the air out of the whipped cream.

Remove the biscoff crust from the freezer and take the two tablespoons of cookie butter and spread it around the outside border of the crust. Then spoon the cookie butter cheesecake into the prepared crust and use an off-set spatula to smooth it into an even layer.  

Melt the remaining tablespoon of cookie butter and drizzle it over the top of the cheesecake. 

Chill the cheesecake in the refrigerator until set, about 3 hours.  If refrigerating for more than 3 hours, I recommend covering the cheesecake with plastic wrap after the first hour (once the cookie butter drizzle has chilled and hardened).

To serve:  Remove the cheesecake from the tart pan and slice into desired size pieces.

Notes

This recipe has only been tested with full fat cream cheese and full fat sour cream.

If you want to use a square baking pan (8x8 or 9x9 recommended), line the pan with parchment paper. A 9-inch springform pan can also be used. Or create mini cheesecakes with a standard muffin tin. See Mini No Bake Peanut Butter Espresso Cheesecakes for instructions for mini cheesecakes.

*Alternately, if you would rather not worry about being delicate with adding the white chocolate to the crust, you can add the white chocolate once you remove the crust from the freezer. Drizzle the white chocolate over the center of the crust.  Because the crust is cold, the chocolate will harden and seize when it hits the crust, which is fine because you will cover it with the cheesecake.  Once all the chocolate is drizzled, take the cookie butter and smooth it along the outside border of the crust.

Cover and store any leftover cheesecake in the refrigerator for up to 5 days.

If you would like to freeze left overs, wrap the chilled cheesecake in one layer of plastic wrap and then a layer of aluminum foil. I then like to place it in a zip-top bag. Freeze for up to 3 months; thaw in the refrigerator.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 419Total Fat: 32gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 62mgSodium: 176mgCarbohydrates: 31gFiber: 0gSugar: 18gProtein: 4g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: No Bake Desserts

Apple Crisp Shortbread Bars

The best apple crisp shortbread bars! Made with a shortbread crust and a buttery almond crumble topping. All the flavors of apple pie, but easier to make!

stack of three apple crisp shortbread bars

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

Fall is solidly upon us and with Thanksgiving just a few weeks away, my brain is busy planning desserts for the holiday. While pie is traditional for Thanksgiving I am always looking for ways to simplify the big meal.

Enter these apple crisp shortbread bars, inspired by Ina Garten's apple pie bars.

why you'll love these layered apple crisp bars

  • A quick and easy buttery shortbread crust makes the base layer.
  • An apple filling with fresh apples makes the middle layer and gets cooked on the stovetop prior to baking. This helps to intensify the apple flavor in these cookie bars.
  • A crumb topping without oats finishes out the top layer and who doesn't love a good crumble topping?
  • They can be handheld, no need for a plate or fork. Unless you want to add a scoop of cinnamon ice cream, which would be an excellent idea!
apple pie squares showing layers

ingredients needed for the easy shortbread crust and crumb topping

ingredients for apple crisp shortbread bars
  • Unsalted butter ~ if you only have salted, omit the kosher salt.
  • Brown sugar ~ I always use dark brown sugar, but light brown works fine too.
  • Granulated sugar ~ for sweetness and structure.
  • Kosher salt ~ helps balance the flavors.
  • Vanilla extract ~ adds flavor.
  • All-purpose flour ~ gives structure to the shortbread.
  • Ground cinnamon ~ adds the perfect amount of spice to the topping.
  • Almond flour ~ adds texture and flavor to the crumb topping.
inside view of shortbread layer, apple pie filling, buttery almond crumb topping

let's make the shortbread crust

Start by creaming the butter, sugars and salt together until light and fluffy. Then add the vanilla, followed by the flour. Use your clean hands to press ⅔ of the crust into a parchment lined 8x8 baking pan {this is the pan I have and love} and set the last third of the crust aside for the topping.

Then place the pan in the freezer while the oven preheats. Once the oven reaches 350°F, bake the shortbread crust for about 18 minutes, until just barely golden at the edges. While the crust bakes, prepare the apple filling.

  • creamed butter and sugars in a bowl with vanilla
  • flour added to shortbread crust ingredients in a mixing bowl
  • buttery shortbread crust prior to baking

how to make the cooked apple pie filling

Start by peeling, coring and chopping the apples into bite size pieces about ¼ of an inch thick. Then toss the apples with lemon juice, granulated and brown sugar, cinnamon and nutmeg.

  • apples with sugars and spices in a bowl
  • ingredients for apple filling in a glass bowl

Next melt the butter in a large saucepan and then add the chopped apples. Once the apples are simmering, reduce heat to medium or medium-low and simmer until most of the liquid has evaporated and the filling mixture is thick. Add the vanilla and reduced apple cider (if using ~ maybe you have a little leftover from making apple cider sugar cookies?) about 10 minutes into simmering.

  • apple filling in a saucepan
  • cooked apples in a saucepan

the easiest crumb topping without oats

Take the remaining shortbread crust and add almond flour and cinnamon. Use your clean hands to pinch the mixture together until it's crumbly.

  • apple crisp topping ingredients in a bowl
  • buttery almond crumble topping in a glass bowl

how to put these apple pie squares together

Once the crust has baked and the apple filling has been cooked, it's time to layer it all together.

Place the apple filling over the baked crust, the middle will likely sink as you add the apples and it may seem like there are more apples than you need. Then sprinkle the crumb topping evenly over the apples and bake.

  • apple filling over shortbread crust in a baking pan
  • apple crisp bars before baking

Once the topping browned, remove the apple crisp bars from the oven and allow to cool before slicing and serving.

overhead look at cut apple crisp shortbread bars on a parchment lined cutting board

what are the best apples for apple crisp?

A combination of sweet and tart apples is best for this easy apple dessert. I like Granny Smith for the tart and Pink Lady for the sweet. Other good options include Braeburn, Golden Delicious, Honeycrisp, Gala, and Cortland. Feel free to find what combination you like best.

how to store apple crisp bars

Store the apple squares in an airtight container {or tightly wrapped} in the refrigerator for up to five days. They can also be frozen, see the recipe notes for how to freeze.

If you would like to rewarm the bars, place them in a 300°F oven for about 10 minutes.

apple crisp shortbread bar sitting on counter

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

more fall dessert recipes

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

Yield: 16 bars

Apple Crisp Shortbread Bars

stack of three apple crisp shortbread bars

Made with a shortbread crust and a buttery almond crumb topping. All the flavors of pie, but so much easier to make.

Prep Time 30 minutes
Bake Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

shortbread crust

  • 1 cup unsalted butter, room temperature (226g)
  • 6 tablespoons granulated sugar (75g)
  • ¼ cup packed brown sugar (50g)
  • ½ teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (250g)

apple crisp filling

  • 2 large Granny Smith apples*; peeled, cored and chopped into bite size chunks
  • 1 large Pink Lady apple; peeled, cored and chopped into bite size chunks
  • 2 tablespoons unsalted butter (28g)
  • 2 tablespoons lemon juice (30mL)
  • ¼ cup packed brown sugar (50g)
  • ¼ cup granulated sugar (50g)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons reduced apple cider (optional)

crisp topping

  • ⅓ of shortbread crust
  • ¼ cup almond flour (24g)
  • 1 teaspoon ground cinnamon

Instructions

  • For the shortbread crust:  line an 8x8 baking pan with parchment paper, leaving a little overhang on the sides and set aside.
  1. In a stand mixer with the paddle attachment or with a hand held mixer cream together the butter, sugars and kosher salt on medium-high until light and fluffy, about 2-3 minutes.  Add the vanilla; mix until combined.  Then add the flour and mix on low until combined.
  2. Take ⅔ of the crust (set aside the other third for the topping) and press it into the prepared pan, covering the bottom in an even layer and slightly coming up the sides of the pan.  Place the crust in the freezer to chill while the oven preheats to 350°F.
  3. Bake the shortbread crust for 18 minutes, until the edges are barely golden brown.  Remove the crust from the oven, but leave the oven turned on.
  4. While the crust bakes, prepare the apple filling.
  • For the apple crisp filling: Toss the prepared apples (peeled, cored and cut into bite size pieces about ¼ inch thick), lemon juice, sugars, cinnamon and nutmeg in a bowl. In a large saucepan, melt the butter over medium-high heat then add the apples.  Once the apples are simmering, reduce heat to medium or medium-low and simmer for 12-15 minutes or until most of the liquid has evaporated and the filling mixture is thick. Add the vanilla and reduced apple cider (if using) about 10 minutes into simmering.
  • For the crisp topping:  take the remaining third of the shortbread crust and mix in the almond flour and cinnamon.  Use clean hands to press the topping together until it is crumbly.
  • Putting it all together:  Once the shortbread crust has baked, add the apple filling in an even layer over the crust (the middle may sink a little when you add the apple filling).  Then crumble the crisp topping evenly over the top of the apples (they may not be fully covered).  Bake an additional 25-30 minutes until the crisp topping has browned.  Allow to cool before slicing and serving.

Notes

*about 1 ½ -2 pounds apples prior to peeling, coring and chopping.

Recipe can be doubled and baked in a 9x13 pan.

Store in an airtight container or tightly wrapped in the refrigerator for up to 5 days.  They can also be frozen for up to one month; allow to cool completely, then wrap tightly and place in a zip top bag or airtight container.  Allow to defrost in the refrigerator.  Bars can be rewarmed in a 300°F oven for about 10 minutes, if desired.

Recipe adapted from Ina Garten's Apple Pie Bars

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 261Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 45mgCarbohydrates: 32gFiber: 2gSugar: 18gProtein: 2g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Bars and Brownies

Apple Cider Sugar Cookies

This easy fall cookie recipe uses reduced apple cider to create soft and chewy apple cider sugar cookies. The warm fall spices and cinnamon sugar coating makes these cookies irresistible!

apple cider sugar cookies piled on a plate

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

Reader Holly commented: "I had some apple cider that needed to be finished in the fridge, so baked these cookies up today. they are so good!!!! love the way the apple flavor comes through and they are the perfect soft and chewy cookie. will make again next fall".

🍎 what are apple cider sugar cookies?

This cookie is full of fall flavors. Reduced apple cider and applesauce give these cookies the apple flavor. Then they are spiced with cinnamon and nutmeg and coated with cinnamon and sugar before baking. They are soft, chewy and somewhere between a sugar cookie and a snickerdoodle, with flavors like an apple cider donut (much like my apple cider cake). Definitely perfect for a chilly fall day!

  • Quick and easy! The cookie dough is simple to make and the dough only needs to chill while the oven preheats.
  • Soft and chewy! Cornstarch gets added to the dough, which helps to create a super soft cookie. We also use more brown sugar than granulated sugar, which adds the chewiness to the softness.
  • Full of fall flavors! Apple cider has a sweet and slightly tart flavor profile, which pairs beautifully with nutmeg, cinnamon and sugar.

🛒 ingredients for these apple cider cookies

ingredients for apple cider sugar cookies
  • All-purpose flour ~ for structure and texture.
  • Baking powder and baking soda ~ gives the cookies a little bit of lift.
  • Cornstarch ~ helps create a tender and soft cookie.
  • Kosher salt ~ to balance the flavors.
  • Cinnamon and nutmeg ~ perfect fall spices that compliment the apple cider.
  • Unsalted butter ~ for flavor and richness.
  • Brown sugar ~ for sweetness, moisture and adding the soft and chewy factor.
  • Granulated sugar ~ just a little for the cookies and for rolling the cookies in before baking.
  • Large egg yolk ~ for structure and moisture.
  • Unsweetened applesauce ~ for flavor and moisture.
  • Reduced apple cider ~ adds apple flavor to the cookies. By reducing the cider, the juice becomes thick with a molasses-like consistency. Reducing the apple cider also intensifies the flavor and allows us to add it to the cookie dough without adding too much liquid.
hand holding four soft apple cider cookies

what is reduced apple cider?

Reduced apple cider is fresh cider that has been boiled to remove a lot of the liquid. The end result is a thick syrup with an intensified flavor.

There are many techniques to reduce cider, but for this recipe we go with a fairly quick one. See the recipe card for directions and this step can be done ahead of time. King Arthur Baking has a great article if you want to look at a low and slow version of creating boiled cider concentrate.

stack of thick cookies on a stack of plates

let's make homemade apple cookies!

Start by reducing the apple cider and allow it to cool to room temperature. Next create the cinnamon sugar coating and set aside. Then whisk together the dry ingredients and also set them aside.

In a stand mixer with the paddle attachment or with a hand held mixer {this is the one I have}, cream together the butter and sugars until light and fluffy. Then add the egg yolk, unsweetened applesauce and reduced apple cider and mix until fully combined.

butter and sugars creamed together in a mixing bowl
all wet ingredients creamed together in a mixing bowl

Finally add in the dry ingredients on low in a few additions, scraping down the bowl at least once. Mix until just a few streaks of flour remain and use a spatula to bring the dough fully together.

Then use about two tablespoons of dough {I use a size 30 cookie scoop} per cookie and roll the dough into balls and coat in the cinnamon sugar mixture. This is the same method as my pumpkin gingerbread cookies, red velvet sugar cookies and pumpkin cake cookies. Once the cookies have been coated, place them on a prepared baking sheet pan and lightly press them down.

apple cider cookie dough in a mixing bowl
measuring cup flattening apple cider sugar cookies
flattened cookie dough on a parchment lined baking sheet

Now chill the prepared cookies while you preheat the oven.

Once the oven has reached temperature {this is the oven thermometer I use~affiliate link}, bake the cookies for about 10 minutes and the edges are set.

The cookies will spread when baking. If you would like to thicken them back up, use a biscuit cutter or round cookie cutter that is slightly larger than the cookies and scoot them back into a thicker and perfectly round cookie. Do this when the cookies are still hot right out of the oven. I learned this technique from Erin at Cloudy Kitchen and I use it very often when making cookies.

Allow the cookies to cool on the pan for 3-4 minutes, then move to a wire cooling rack to cool completely.

video tutorial for apple cider sugar cookies

stack of cookies

what is the difference between apple cider and apple juice?

In researching the differences, this is what I found:

Apple cider is created from raw apples that have been mashed and pressed, but have not undergone the filtration process. The result is a sweet and tart flavor and a cloudy, caramel{ish} color. Apple cider is usually unpasteurized, so it needs to be refrigerated.

On the other hand, apple juice has typically been filtered and cooked, which changes the color and texture of the final juice. Apple juice is typically lighter and sweeter than cider and due to the pasteurization process usually has a longer shelf life.

can I use apple juice instead of apple cider?

I have not tested this recipe with apple juice, but I don't see why a store-bought, unfiltered, unsweetened apple juice wouldn't also work. I would expect a less pronounced apple flavor with apple juice though.

why use cornstarch in cookies?

Cornstarch helps to create ultra soft and tender cookies. I use it in my family's favorite chocolate chippers recipe and love what this ingredient brings to baked goods.

apple cider sugar cookies on a stack of plates

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

favorite apple dessert recipes

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

Yield: 24 cookies

Apple Cider Sugar Cookies

apple cider sugar cookies piled on a plate

This easy fall cookie recipe uses reduced apple cider to create soft and chewy apple cider sugar cookies. The warm fall spices and cinnamon sugar coating makes them irresistible!

Prep Time 1 hour
Bake Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

reduced apple cider

  • 4 cups fresh apple cider (950mL)

cinnamon sugar coating

  • ¼ cup granulated sugar (50g)
  • 1 tablespoon brown sugar (12g)
  • 1 teaspoon ground cinnamon

Apple cider cookie

  • 2 ¾ cups all-purpose flour (344g)
  • 1 tablespoon cornstarch (8g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, room temperature (226g)
  • 1 cup packed dark brown sugar (200g)
  • ¼ cup granulated sugar (50g)
  • ¼ cup unsweetened applesauce (63g)
  • 1 large egg yolk
  • ¼ cup reduced apple cider* (60mL)

Instructions

  1. To reduce the apple cider: pour fresh apple cider into a large, deep sauce pan and bring to a boil. Reduce the temperature to medium-high and boil for 30-45 minutes. Once the mixture has boiled for 30 minutes you should start to watch it more closely. The cider will start to bubble and look foamy as it nears the end. You will end up with 6-8 tablespoons cider once reduced to a thick syrup. The apple cider will look rather thin when you pour it into a heat safe bowl to cool, but should have more of a molasses consistency once it cools. Let the reduced apple cider cool to room temperature before adding to the cookie dough. You can make this up to a week ahead of time; store covered in the refrigerator. If made ahead, bring the reduced apple cider to room temperature before using.
  2. For the apple cider cookies: In a small bowl, stir together the granulated sugar, brown sugar and cinnamon. Set aside.
  3. In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, kosher salt, nutmeg and cinnamon. Set aside.
  4. In a stand mixer with the paddle attachment or with a hand held mixer, cream the butter, brown sugar and granulated sugar until light and creamy, about 3-5 minutes.
  5. Add the applesauce, egg yolk and reduced apple cider and beat on medium until combined, about 1-2 minutes.
  6. Add in the dry ingredients on low in a few additions, scraping down the bowl at least once. Mix until just a few streaks of flour remain and use a spatula to bring the dough fully together.
  7. Use about 2 tablespoons of dough per cookie (I like a size 30 scoop). Roll each ball into the cinnamon sugar coating, then place onto a parchment paper lined baking sheet, spacing 3 inches apart, no more than 11 cookies per half sheet pan. Use the flat bottom of a measuring cup to gently flatten each cookie. (You can place the prepared cookies on a parchment lined plate if a baking sheet won’t fit in your refrigerator). Refrigerate the dough for the 10-20 minutes it takes for your oven to preheat.
  8. Preheat the oven to 350°F. Place the chilled cookies on the center rack and bake about 10 minutes. The cookies will spread a bit. Use a biscuit cutter slightly larger than the cookies to “scoot” the cookies back into a smaller circle and allow them to cool on the pan for 3-4 minutes before removing to a wire rack to cool completely. (You can see “cookie scooting” in the video for this cookie recipe).

Notes

*you should end up with 6-8 tablespoons of reduced apple cider, but only need ¼ cup for this recipe.

The cookies do spread a bit with baking. To make them smaller and thicker, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.

Cookies can be stored in an airtight container for 3-4 days. You can also freeze fully cooled cookies in an airtight container for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 191Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 80mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 2g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Pumpkin Cake Cookies {with Sweet Bourbon Glaze}

Quick and easy soft pumpkin cake cookies! NO CHILL TIME is needed for this from scratch cookie recipe that uses melted butter, pumpkin puree and pumpkin spices. Drizzled with a sweet bourbon icing, they are an irresistible fall dessert cookie!

inside texture look at pumpkin cake cookies

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

I hope you aren't tiring of pumpkin dessert recipes! Truth be told, this flavor is one that has grown on me a lot over these last years. I usually reach for something gingerbread, apple or cookie butter in these cooler months, but Big E LOVES pumpkin spice so I've been baking with these flavors a lot more.

This quick and easy cookie recipe creates thick, soft and cake like pumpkin spice cookies. You will love this recipe because ~

  • The cookie dough comes together in one bowl with a spatula.
  • The recipe uses melted butter {no planning ahead!}.
  • No chill time required.
  • A super easy sweet bourbon glaze gives the cookies a delicious finishing touch.
row of drizzled pumpkin cake cookies

ingredients needed for these cake like cookies

ingredients for pumpkin cake cookies
  • Unsalted butter ~ the butter gets melted, so no need to wait for it to warm up.
  • Dark brown sugar ~ adds moisture and flavor. I prefer dark, but light brown also works.
  • Confectioners' sugar ~ adds sweetness.
  • Pumpkin puree ~ for that pumpkin flavor. Be sure to use pumpkin puree and not pumpkin pie filling.
  • Pure vanilla extract ~ adds flavor.
  • Egg yolks ~ two large egg yolks add structure and chewiness. Save the whites to make meringues, a Swiss meringue buttercream {I adore my white chocolate version!!} or an egg white scramble.
  • Baking soda ~ helps give the cookies the cake like texture.
  • Kosher salt ~ to balance all the flavors.
  • Pumpkin pie spice ~ for that pumpkin spice flavor.
  • Ground cinnamon ~ compliments the pumpkin.
  • Ground nutmeg ~ compliments the pumpkin.
  • All-purpose flour ~ for structure.
  • Bourbon and milk {not pictured} for the sweet bourbon glaze icing drizzle.

how to make pumpkin cake cookies without a cake mix

Start by melting the butter. Then add both sugars and mix until fully combined. This may take a few minutes. Next add the egg yolks, pumpkin puree and vanilla; again mixing until combined.

  • sugars and melted butter in a bowl with a spatula
  • pumpkin puree, egg yolks and vanilla added to melted butter/sugars

Then mix in the baking soda, kosher salt, pumpkin pie spice, cinnamon and nutmeg. Once fully incorporated stir in the flour until just combined and no streaks of flour remain. The cookie dough is more like a thick cake batter than traditional cookie dough.

Now let the cookie dough batter rest for 10 minutes while you prepare two baking pans with parchment paper or silicone baking mats.

  • spices, baking soda and kosher salt added to wet ingredients
  • pumpkin cake cookies dough mixed in a bowl

Once the dough has rested, use about 2 tablespoons of dough and roll it in a ball to form each cookie. I use my trusty size 30 scoop. Then roll the cookie dough ball into a bowl of granulated sugar until it's fully coated. Then re-roll the ball between your hands and roll in the granulated sugar a second time and place on the prepared pans.

pumpkin cake cookie dough rolled in sugar

Bake the cookies; at the 10 minute mark, pull the cookies from the oven and lightly press them down with the flat bottom of a measuring cup {use caution as the pan is hot!}, then place back in the oven for 2-3 more minutes.

Please remember your oven is different from mine and baking times may vary slightly.

sweet bourbon glaze icing recipe

Once the cookies have cooled completely, make the icing.

Simply add bourbon and milk to confectioners' sugar and stir until a smooth glaze forms, then drizzle the icing glaze over the cooled cookies. See the recipe card notes for alternatives to the bourbon.

pumpkin cake cookies drizzled with sweet bourbon glaze

how to make pumpkin pie spice mix

If you don't have pumpkin pie spice you can make your own! Use ¼ teaspoon each of ground nutmeg, ground cloves, ground all-spice and ground ginger.

what is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree should only have one ingredient listed on the can, pumpkin. Pumpkin pie filling has already been flavored with spices and usually has other sweeteners included. Both are typically found next to each other on the grocery shelf, so just make sure you are picking up the right one for your recipe.

inside look at the cake like texture of pumpkin cake cookies

tips for making pumpkin cake cookies

You will love this homemade pumpkin cookie recipe because the cookies are soft, thick and cake like and come together in one bowl.

  • Make sure the butter and sugars are fully combined before adding the rest of the ingredients.
  • Double check and make sure you are using 100% pumpkin puree.
  • Allow the cookie dough batter to rest about 10 minutes so it's easier to work with.
  • Drizzle the sweet bourbon glaze over the cookies only once completely cool. Otherwise the icing will melt into the cookies.
soft pumpkin cake cookie on a baking sheet

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

more fall dessert recipes to make

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

Yield: 20 cookies

Pumpkin Cake Cookies

inside texture look at pumpkin cake cookies

NO CHILL TIME is needed for this from scratch cookie recipe. Uses melted butter, pumpkin puree and pumpkin spices. Drizzled with a sweet bourbon icing, they are an irresistible fall dessert cookie!

Prep Time 10 minutes
Bake Time 13 minutes
rest Time 10 minutes
Total Time 33 minutes

Ingredients

  • 1 cup unsalted butter, melted (226g)
  • ¾ cup dark brown sugar* (150g)
  • ½ cup confectioners’ sugar (60g)
  • 2 large egg yolks
  • ½ cup pumpkin puree (122g)
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon pumpkin pie spice**
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 ½ cups all-purpose flour (313g)
  • ¼ cup granulated sugar (50g) for rolling the cookies

Sweet Bourbon Glaze

  • ½ cup confectioners’ sugar (60g)
  • 1 tablespoon bourbon*** (15mL)
  • ½ teaspoon milk

Instructions

  1. In a medium to large bowl, melt the butter. (I use the double boiler method, but the microwave works as well). Add both sugars and mix until fully incorporated.
  2. Add the egg yolks, pumpkin puree and vanilla. Stir until the mixture is combined and smooth.
  3. Sprinkle the baking soda, kosher salt and spices over the mixture and stir well. Then add the flour and stir until just combined. Allow the dough to rest on the counter for 10 minutes.
  4. Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
  5. Take 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll a second time in the granulated sugar. Place on the prepared baking pans, spacing 2 inches apart. You should get about 20 cookies.
  6. Bake for 12-13 minutes total; at the 10 minute mark, pull the cookies from the oven and lightly press them down with the flat bottom of a measuring cup, then place back in the oven for 2-3 more minutes. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.
  7. For the sweet bourbon glaze: add confectioners’ sugar to a small bowl and add the bourbon and milk. Stir until a smooth glaze forms, then drizzle the glaze over the cooled cookies.

Notes

*You can substitute light brown sugar, but dark brown is preferred.

** To make your own pumpkin pie spice, use ¼ teaspoon each of ground nutmeg, ground cloves, ground all-spice and ground ginger.

***You can substitute rum, whiskey or pure vanilla extract for the bourbon.

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition Information:

Yield:

20

Serving Size:

1 cookie
Amount Per Serving: Calories: 209Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 79mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g

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

Did you make this recipe?

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

© Tasia
Cuisine: American / Category: Cookies

Chocolate Swirl Bread Rolls

Soft and fluffy chocolate swirl bread rolls are made with a simple yeast dough. They are filled with a rich chocolate filling and glazed with a vanilla bean cream cheese icing.

chocolate swirl bread rolls with a glass of milk

This post is sponsored by Scharffen Berger Chocolate. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make two sugar bugs possible.

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

Have I ever told you that brunch is my favorite meal of the day? A meal where eggs, fruit, smoked meats, champagne, and pastries such as coffee cake, scones and sweet rolls is all perfectly acceptable. I love brunch so much that I actually had a late morning wedding so we could serve brunch as the meal! And let me tell you, these chocolate swirl buns are perfect for brunch.

chocolate swirl roll on a plate with a fork

what are chocolate swirl bread rolls?

Chocolate swirl bread rolls are similar to cinnamon rolls, but instead of filling the soft yeast dough with cinnamon and sugar, they get filled with rich semisweet chocolate. The buns are a not-too-sweet dough, which is much like my sweet pull apart bread dough.

The filling is finely chopped Scharffen Berger Chocolate {I used the 62% cacao semisweet variety} mixed with a little sugar and softened butter. Scharffen Berger Chocolate is complex, remarkably smooth and has a deep cacao flavor that adds a new dimension to your desserts.

After baking, the chocolate sweet rolls are drizzled with a simple vanilla bean cream cheese glaze.

ingredients needed for the soft buns

chocolate swirl bread rolls ingredients
  • Granulated sugar
  • Dry active yeast
  • Milk {see this post for the ideal temperature}
  • Bread flour
  • Kosher salt
  • Large egg plus one large yolk
  • Melted unsalted butter

how to make fluffy chocolate sweet rolls

The trick to these easy yeast rolls is to only add as much flour as needed to handle the dough. This dough is actually quite sticky to start with and you will be tempted to add more flour than is truly necessary. If you add in too much flour the rolls will be dense instead of soft and fluffy.

I personally love making homemade rolls and bread by hand, without a mixer. When I knead this dough, I usually use less than two extra tablespoons of flour.

vanilla bean cream cheese glaze on chocolate roll

Start by placing the yeast and sugar in a bowl. Then add the warm milk {I use my ThemoWorks Thermapen to check the temperature} and give it a stir together. Add the bread flour, kosher salt, egg and egg yolk, and melted butter and mix until a shaggy, soft dough is created.

yeast, milk and granulated sugar in a bowl
flour, eggs and melted butter in a bowl

Once a shaggy dough has come together, scrape the dough onto a lightly floured surface and knead until it's smooth and elastic. Place the kneaded dough back into the bowl you mixed it in {no need to clean it, just grease the bowl}. Then cover and place the bowl in a warm spot to rise about 1 hour, until doubled in size.

roll dough before kneading
dough after kneading
bread roll dough after first rise

what if my kitchen doesn't have a warm spot for bread dough to rise?

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}. Once the oven reaches temperature, turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.

ingredients for chocolate filling

While the dough does it's first rise, prepare the chocolate filling for the rolls.

dark chocolate filling ingredients

Scharffen Berger Chocolate is perfect for the decadent swirled centers in these chocolate sweet rolls. It's America's Original Craft Chocolate, founded in 1996 {celebrating their 25th anniversary this year!}. Scharffen Berger pioneered the American craft chocolate movement and still makes their chocolate in America today. They craft bean-to-bar chocolate by sourcing the best cacao in the world, blending it in small batches and gently processing it to maintain the subtle flavors in the beans, which creates the richest, most flavorful chocolate.

I love that you can find Scharffen Berger Chocolate in many grocery stores and specialty retailers nationwide or on their website.

To make the dark chocolate filling, chop the Scharffen Berger Chocolate into very small and fine pieces, some should even be powdery. Add the chocolate, granulated sugar and kosher salt to a medium bowl and mix to combine. Then work in the butter with a fork until it’s evenly dispersed through the chocolate.

finely chopped chocolate and granulated sugar in a bowl
dark chocolate filling in a bowl with butter

let's put these chocolate sweet bread rolls together!

When the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. I like to use a soft, rounded plastic bench scraper to release it from the bowl.

Roll the dough into a rectangle on a lightly floured surface {this Williams Sonoma rolling pin is my favorite}. I like the narrow side to be about 12 inches and the long side as long as I can get it, which is typically 22-24 inches. I like the extra long length to get the best swirled and dramatic swirl bread rolls!

Then spread the dark chocolate filling over the dough, covering almost to the very edge.

chocolate filling on dough

Beginning with the short side of the dough, tightly roll up the dough until you create a log, and lightly pinch the seam together. I then like to lightly score the log with where to slice the sweet rolls.

rolled dough for chocolate rolls
scored chocolate roll log

how to slice

Believe it or not, dental floss {or clean thread} is the best way to slice these chocolate swirl bread rolls. Slide it under the dough, wrap it around the top and pull tight in one quick motion. This cuts the dough without smooshing or tearing it. A very sharp knife is the next best option.

Once the chocolate rolls are sliced, place them in a prepared 9x13 baking dish and let them rise a second time for 30-45 minutes. They should appear more fluffy and fill the pan better after the second rise.

cut chocolate swirl buns in baking pan
proofed rolls in the baking pan

glaze or icing options for chocolate filled bread rolls

A light, quick and simple vanilla bean cream cheese glaze is what gives these chocolate rolls the finishing touch. But if you are feeling more decadent you should try ~

  • Espresso cream cheese icing
  • Cocoa icing {Scharffen Berger's cocoa powder is perfect here!}

See the notes in the recipe card for the espresso or cocoa icing variations.

chocolate sweet roll with a glass of milk

can I make the chocolate rolls ahead of time?

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 one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. 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.

do I have to use bread flour?

No. I have tested this recipe with all-purpose flour and it works fine.

The bread flour is nice for adding moistness and softness to the finished rolls though, so use it if you have it.

chocolate filled roll on a plate with chocolate bars and a napkin

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

more chocolate 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 Chocolate Rolls

Chocolate Swirl Bread Rolls

chocolate swirl bread rolls with a glass of milk

Chocolate swirl bread rolls are soft, fluffy and filled with rich chocolate. They are topped with a vanilla bean cream cheese glaze.

Prep Time 25 minutes
Bake Time 25 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 35 minutes

Ingredients

sweet bread rolls

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

dark chocolate filling*

  • 8 ounces Scharffen Berger 62% Cacao semisweet chocolate, finely chopped (224g)
  • 6 tablespoons granulated sugar (78g)
  • ⅛ teaspoon kosher salt
  • 3 tablespoons unsalted butter, room temperature (43g)

vanilla bean cream cheese glaze

  • 2 tablespoons cream cheese, room temperature (1ounce/28g)
  • 1 teaspoon vanilla bean paste**
  • 1 cup confectioners’ sugar (120g)
  • 1 ½ tablespoons milk

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 a medium to large bowl add the sugar, yeast and warm milk and give it a little stir. Add the flour, salt, egg and egg yolk and melted butter and mix until a soft dough is formed.
  3. Scrape the dough onto a floured surface and knead until smooth and elastic, about 10 minutes. I prefer to do this by hand, but you can also use a stand mixer with the dough hook. Add flour as necessary, but try to add as little as possible. {I typically use less than 2 tablespoons flour for kneading}
  4. Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour {I place it in the barely warm toaster oven}, or until double in size.
  5. While the dough is rising, prepare the filling. Chop the Scharffen Berger Chocolate into very small and fine pieces, some should even be powdery. Add the chocolate, granulated sugar and kosher salt to a medium bowl and mix to combine. Then work in the butter with a fork until it’s evenly dispersed through the chocolate. Set aside.
  6. Grease a 9x13 pan with butter or cooking spray and set aside. You could also line the pan with parchment paper.
  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 12 inches and the long side as long as I can get it, which is typically 22-24 inches.
  8. Spread the dark chocolate filling over the dough, covering almost to the very edge. Beginning with the short side of the dough, tightly roll up the dough until you create a log, lightly pinch the seam together. Using dental floss***{or a sharp knife}, cut the log into 12 equal pieces and place them in the prepared pan. I lightly score the rolls to help guide me with where to cut them.
  9. Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes. When the chocolate sweet rolls are close to the end of the second rise, preheat the oven to 350°F.
  10. Bake for about 20-25 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 cream cheese and vanilla bean paste until smooth and combined. Then add the confectioners’ sugar and mix until thick. Finally whisk in the milk until a glaze consistency is reached. See notes for espresso or cocoa icing variations.
  13. Spoon the glaze evenly over the warm rolls and enjoy!

Notes

Cover and store leftovers at room temperature for up to 2 days. Reheat gently in the oven until warm.

*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 can substitute pure vanilla extract, but you may need slightly less milk to reach a glaze consistency.

***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 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.

Espresso cream cheese glaze: make the glaze as directed, but add ½ - 1 teaspoon of instant espresso powder.

Cocoa icing: Sift together 1 cup confectioners' sugar (120g) and 3 tablespoons unsweetened cocoa powder (15g). Then add 3 tablespoons milk, 1 tablespoon melted butter (14g) and a ½ teaspoon pure vanilla extract. Mix until a smooth icing is formed.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 63mgSodium: 147mgCarbohydrates: 57gFiber: 5gSugar: 20gProtein: 10g

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

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© Tasia
Cuisine: American / Category: Breads