Peanut butter caramel pretzel brownies ~ three distinct layers come together into brownie bliss! They are 100% worth the three easy steps!!
This triple layer brownie recipe is a decadent dessert! A homemade caramel pretzel layer is sandwiched between a brownie and a peanut butter bar. And the combination is seriously incredible!!
[Read more...]Lemon cut-out sugar cookies are soft and thick and perfect for decorating {although they are amazing undecorated as well}! Top them with an easy lemon buttercream for the ultimate lemon buttercream sugar cookie!
If I could have only one dessert for the rest of my life, I think it would be sugar cookies. Thick, soft, and chewy buttercream sugar cookies. And with winter in full force this year, I'm definitely dreaming of spring.
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The flavor of lemon always reminds me of warmer days and sunshine. So today I'm transporting us to the thought of short sleeves, the warmth of the sun on our skin and brighter days ahead. In cookie form, of course!
This lemon sugar cookie recipe is a variation of my tried and true always perfect sugar cookies. Lemon juice replaces the vanilla and the addition of lemon zest {this Microplane is my favorite zester} gives the cookies another burst of lemon flavor.
The recipe follows a traditional cookie preparation; cream butter and sugar, add egg and flavoring, followed by the dry ingredients. The dough needs a short rest {30 minutes or up to five days} in the refrigerator and then it's ready to roll, cut and bake.
Start by gathering your ingredients. The butter and egg work best when at room temperature. In most cases, letting these ingredients sit out for 1-2 hours will be sufficient.
First whisk the all-purpose flour and baking powder together. Doing this helps to ensure that the baking powder is equally dispersed throughout the finished dough. Set this aside while you cream together the butter, salt, sugars and lemon zest. Then add in the egg and lemon juice.
Next, add the flour mixture in 3-4 additions with the mixer on low. The dough will be finished when it starts to gather on the mixing beaters or paddle. The dough will be soft, but shouldn't be too sticky.
Gather the lemon sugar cookie dough into a ball, wrap in plastic and press into about a 1-inch disk. Place the wrapped dough in the refrigerator for 30 minutes before rolling out.
The trick to getting thick, soft and chewy sugar cookies is not rolling the dough too thin. I prefer about a ¼ inch thick. I use a traditional rolling pin and just eye-ball the thickness {I love this one my mom bought me from Williams Sonoma}. Many of my cookie friends swear by this rolling pin for getting evenly rolled cookie dough.
Another trick to soft and chewy sugar cookies is not over baking them. The bake time is quick on lemon cut-out sugar cookies; only 7-8 minutes in a 375°F oven.
They are done baking when the edges are set and the middle of the cookies have a slightly puffy center. {I use these Ateco fluted cutters and round biscuit cutters}.
The cookies will rest on the hot baking pan for 2 minutes, which helps to finish cooking the dough. After 2 minutes, remove the cookies to a wire rack to cool completely before decorating.
I've paired this cookie recipe with my easy lemon buttercream frosting. The frosting is the perfect balance of sweet and tart and really gives these lemon sugar cookies an extra pop of lemon! If you prefer a more subtle combination, my favorite American buttercream is another great option.
The cookies should stay fresh in an air tight container at room temperature for 2-3 days. You can also store them in the refrigerator in an air tight container for up to a week. To keep the cookies the absolute freshest, I would freeze them in an air tight container. They defrost at room temperature in about 30 minutes.
Remember to snap a picture and tag me on Instagram if you make these Lemon Cut-Out 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!
Lemon sugar cookies are soft and thick and perfect for decorating {although they taste amazing left plain as well}! This easy recipe makes cookies that hold their shape and freeze beautifully!
*My testing found this amount of lemon zest and lemon juice to be the right balance of sweet and tart. If you like an extra punch of lemon, you can increase the lemon zest and/or add ¼ -½ teaspoon of lemon extract.
**I like to freeze the cookies once they have completely cooled, I think it adds to the softness of the cookies. I typically bake the cookies at least a day prior to decorating them (or bake in the evening and freeze overnight). You can also bake the cookies and freeze them for up to 2-3 months before decorating.
Cookies will stay fresh in an air tight container at room temperature for 2-3 days or in the refrigerator for up to 1 week. They also freeze well for up to 3 months. If freezing decorated cookies, chill the cookies in a single layer. The cookies can then be stacked and frozen in an airtight container. When you take the frozen cookies out of the freezer, be sure to unstack them before they thaw or the buttercream will stick the cookies together. They defrost quickly; about 30 minutes at room temperature.
The nutrition information is an estimate and may not be entirely accurate.
Espresso brown butter toffee cookies have lightly crisp edges and soft and chewy centers with a rich and decadent flavor from the espresso and brown butter. The toffee bits add the perfect amount of sweetness!
This recipe gives an upgrade to my family's favorite chocolate chipper recipe by using brown butter and espresso powder. Coffee and cookie fans are going to go crazy for this cookie!
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
You get the nutty and caramelized flavor from the brown butter, which is perfectly accented by the espresso. Then we add in some sweetness in the way of toffee bits {although homemade toffee would be phenomenal here as well!}. The finishing touch is a light sprinkle of flakey sea salt and what you get is cookie nirvana!
Brown butter adds richness and extra flavor to cookies. By browning the butter, it creates a whole other depth to the cookie's taste. The butter is no longer just a background ingredient, but instead takes on a leading role.
If you have never baked with brown butter, you are in for a treat! Your house will smell amazing and your taste buds are going to love the nutty taste!
Yes, this cookie recipe gets the espresso flavor from instant espresso powder. Instant espresso powder is readily available in most supermarkets in the coffee aisle. It can also be ordered online.
You also need toffee bits, which can be purchased in the baking aisle of most markets. I used Heath Milk Chocolate Toffee Bits and purchased them from Target. You could also chop a Heath bar or a Hershey's Skor candy bar, if you have trouble finding the baking bits.
The first thing you need to do is brown the butter and allow it to solidify. I find it takes about an hour to firm back up at room temperature. The process can be sped along in the refrigerator, but the brown butter should be room temperature before using it. I have more detailed directions on how to brown butter in this post.
Once the brown butter is solid and room temperature, add it to your mixer bowl with the granulated and brown sugars. Cream these three ingredients together for 4-5 minutes. No skimping on this step, okay??
While the butter and sugars are creaming, add the dry ingredients to a bowl and whisk them all together. Next, you will add the eggs and vanilla {after testing this recipe several times, I like adding the eggs one at a time}. Followed by the dry ingredients {in three additions}. Stop mixing when the flour in the cookie dough is still showing just a few streaks. Then use a spatula to fold in the toffee bits.
Scoop the completed dough into 24 equal portions. I use a size 30 scoop, which is just a little over two tablespoons. Chill the portioned dough for one hour.
Preheat the oven after the dough portions are chilled and bake the cookies. When you remove the cookies from the oven, drop them hard on the counter one time to help give the crinkly edges. Then sprinkle the tops with a flakey sea salt and allow the cookies to cool on the pan for 2 minutes before removing to a wire cooling rack to cool completely.
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.
Remember to snap a picture and tag me on Instagram if you make these Espresso Brown Butter Toffee 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!
Lightly crisp edges and soft and chewy centers with a rich and decadent flavor from the espresso and brown butter. The toffee bits add the perfect amount of sweetness!
*I use dark brown sugar, but light brown will also work.
**I used Heath Milk Chocolate Toffee Bits. If you have trouble finding them, you can also chop up a Heath or Skor candy bar. I haven't tested the recipe with homemade toffee, but I imagine it would be amazing!
Cookies will remain fresh in an airtight container at room temperature for 4-5 days. They also freeze well for up to three months.
The nutrition information is an estimate and may not be entirely accurate.
Easy homemade white chocolate brownies are rich, sweet and decadent! This stovetop recipe is made in one pot and bakes up in the oven; creating the best fudgy white chocolate brownies. Take it over the top with a white chocolate ganache, if you desire!
I've got an important question for you ~ team white chocolate or not? Me? Definitely #whitechocolateforlife. This easy brownie recipe just might change your mind if you tend to stay away from white chocolate. A quick and simple recipe that gives you moist, dense, and sweet brownies!
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Maybe it's already become clear, but white chocolate is my favorite of the chocolates! I know, I know, many chocolate aficionados will argue that white chocolate is not really chocolate, but I'm always going to be in the camp that it is. Hopefully we can still be friends!😉
Seven ingredients, one stovetop pan and about 20 minutes of baking time in the oven is all that stands between you and these scrumptious brownies!
You likely have all the ingredients in your kitchen as well. I encourage you to use the best white chocolate you can afford for this recipe as it is the prominent flavor and we want it to shine. You want to use a high quality chocolate intended for melting and baking and not white chocolate chips. You'll need 4 ounces for the brownies and an additional 7 ounces if you choose to make the white chocolate ganache {although you could use chips here, if needed}. I like Callebaut, Lindt, Ghirardelli or Bakers.
This recipe is quick and easy and uses one saucepan on the stovetop to start. First, preheat the oven and line an 8x8 baking pan with parchment paper and lightly butter or spray with nonstick spray.
Then melt the butter in a heavy bottom saucepan over low heat. When the butter is mostly melted, add the white chocolate. Stir until both the butter and chocolate are melted together, working quickly as to not burn the white chocolate.
Next, remove the pan from the heat and add the granulated sugar and kosher salt, whisking or stirring until fully incorporated. Now add the eggs and vanilla and fully mix those in as well.
Finally, stir in the flour until just combined and pour into the prepared baking pan. Then bake for 20-25 minutes, lightly covering the top of the pan with aluminum foil after 10-15 minutes. You may notice in the photo below, I covered this batch at 15 minutes into baking and the tops got quite brown.
The white chocolate brownies need to cool in the pan before cutting. You can speed this process up by placing the pan in the refrigerator.
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.
This brownie recipe is perfectly delish left all on it's own, buuuutttt, if you want to take it over the top, add some white chocolate ganache.
White chocolate ganache is super easy to prepare. You can use white chocolate chips, if you need to. But remember you want the best tasting chocolate for these so go with Ghirardelli or Guittard if using chips.
Start by chopping the white chocolate into small pieces and place in a heat proof bowl {this set is seriously my favorite!}. Then heat the heavy whipping cream over low heat until it is bubbling at the edges and hot. Pour the hot cream over the chocolate and let sit 2-3 minutes before stirring until smooth.
Finally, pour the white chocolate ganache over the top of the brownies and allow to set until firm. This takes about 2 hours at room temperature and can be sped up in the refrigerator.
Remember to snap a picture and tag me on Instagram if you make these Easy White Chocolate Brownies. 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!
Easy homemade white chocolate brownies are rich, sweet and decadent! This stovetop recipe is made in one pot and bakes up in the oven.
White chocolate brownies can be stored covered at room temperature for a couple days or in the refrigerator for up to one week. They also freeze well for up to three months.
The nutrition information is an estimate and may not be entirely accurate. Nutrition estimate includes the optional white chocolate ganache.
You will love how easy it is to make these red velvet sugar cookies! This one-bowl, NO CHILL, melted butter recipe creates soft, flavorful cookies with crinkly tops.
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
My continual quest to make fast, easy and no chill cookies continues with this recipe. Is it just me who feels like red velvet is a festive flavor for Valentine's Day or Christmas? In reality, they are delicious any time of the year! Red velvet brownies are perfect for those holidays or the 4th of July too.
Since ya'll are busy bakers, like me, here are some other no chill cookie recipes. Cherry almond cookies, orange creamsicle cookies and white chocolate raspberry cookies.
This easy cookie recipe comes together in about 10 minutes and takes 10 minutes to bake. That means only about 20 minutes stands between you and these scrumptious cookies! It's a spin on my popular sprinkle cookies recipe, but doesn't require a food processor. Oh, and did I mention that you only need ONE BOWL to mix them up?? Yay for less dishes to wash!
This red velvet sugar cookie recipe is a soft and chewy sugar cookie with a touch of cocoa powder, a decent amount of vanilla and some red coloring. It's not as rich as a chocolate cookie, but has a light chocolate taste. My taste testers found them to be irresistible!
Start by preheating the oven and preparing your baking sheet pans with parchment paper or silicone baking mats.
Then melt the butter and add the granulated sugar and confectioners' sugar and mix well. Next add the red food coloring, egg yolks and vanilla extract.
Once the wet ingredients are well combined, add the flour, cocoa powder, baking soda and kosher salt. Give the dry ingredients a little toss together on top of the wet ingredients. Then stir until just combined.
Scoop roughly 2 tablespoons of dough {I use a size 30 cookie scoop} and roll it between your hands until it forms a ball. 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. This helps to give the cookies a somewhat *sparkly* appearance.
This cookie recipe takes 9-10 minutes to bake. Please remember your oven is different from mine and may vary slightly in baking time! I use this oven thermometer to ensure my oven is baking at the temperature I think it is.
To get the crinkly top, let the cookies bake for 8 minutes. Then pull the pan out of the oven {use caution as it's hot!} and use the flat bottom of a cup to lightly press down the tops of the cookies. Then place back in the oven to bake 1-2 minutes more.
The cookies can cool completely on the baking sheet pan or you can let them rest 5 minutes and then move to a wire cooling rack. I didn't find any difference in the finished cookies between those two cooling methods.
This one-bowl, melted butter and no chill cookie recipe is so easy that you may find yourself baking this recipe a lot!😉
Remember to snap a picture and tag me on Instagram if you make these Red Velvet 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!
This one-bowl, NO CHILL, melted butter recipe creates soft, flavorful cookies with crinkly tops.
Preheat oven to 350°F and line two baking sheets with parchment paper or a silicone baking mat.
In a medium bowl, stir granulated and confectioner’s sugar into the melted butter. Stir until well combined. Then stir in the egg yolks, vanilla and red gel food coloring, making sure everything is very well combined.
Next, add the all-purpose flour, cocoa powder, baking soda and kosher salt. Give it a little mix together and then stir the dry ingredients in until just combined.
Take roughly 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. {the dough can be quite soft. If you are having trouble working with it, let it rest 2-3 minutes and it should be easier to work with}.
Bake for 9-10 minutes total; at the 8 minute mark, pull the cookies from the oven and lightly press them down with the flat bottom of a cup, then place back in the oven for 1-2 more minutes. {you can see me do this in the recipe video}
Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.
*If not using Wilton Color Right red, you will need ½-1 teaspoon of gel food coloring. If using liquid food coloring, you will need more. Food coloring can also be eliminated if you don't want red cookies.
Cookies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months.
The nutrition information is an estimate and may not be entirely accurate.
This cookie butter brigadeiros recipe is a variation of the staple Brazilian dessert. This fudgy treat is easy to make with just five ingredients!
Have you ever eaten a brigadeiro? From what I understand, they are a birthday staple in Brazil and I'm putting a cookie butter twist on them. That doesn't surprise you though, does it?
[Read more...]Simple double chocolate raspberry rolls come together in under an hour! This no yeast recipe makes an easy chocolate dough which is layered with white chocolate and freeze dried raspberries. Twist them up, bake and enjoy!
Chocolate and raspberry, one of those classic flavor combinations. In this recipe we not only take chocolate, but also white chocolate and mix it with freeze dried raspberries. The result is a dense and soft roll that can either be a dessert or a decadent breakfast roll.
[Read more...]These brown sugar snack cake bars are so moist and easy to prepare! The simple recipe is mixed together in one bowl, baked in an 8x8 pan and topped with chocolate chips, coconut and almonds.
Happy New Year!! Let's start the year with a new, easy, moist and delicious snack cake! Warm brown sugar is complimented with semi-sweet chocolate chips, coconut and chopped almonds, it's positively addicting.
[Read more...]Whole wheat cranberry zucchini bread is on the healthy side and easy to make! This moist and flavorful quick bread is fantastic for breakfast with a cup of coffee or tea.
Zucchini. It's one of those vegetables that you either love or hate. To be honest, I don't love it in large pieces or as a side dish all it's own. Shred the zucchini and put it in a quick bread though or toss it with some cheese on a pizza ~ then I'm all in for it!
[Read more...]Tom and Jerry dessert tiramisu ~ a boozy, rich and creamy twist on a classic tiramisu. This layered, no bake dessert combines ladyfingers with rum, eggs, sugar, cinnamon, nutmeg, cloves, allspice, mascarpone and whipped cream.
The holiday season just screams warm spices, cozy drinks and boozy desserts. {It's not just me that feels this way, right?}. This twist on tiramisu combines my favorite holiday cocktail and the classic Italian dessert. So let me introduce you to Tom and Jerry dessert tiramisu.
[Read more...]
