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Quick and Easy Irish Soda Bread Muffins

Irish soda bread transformed into moist muffins.  This quick and easy recipe makes 12 muffins with no raisins in sight!  Cottage cheese is blended until smooth to add moisture and upgrade the flavor.  You’ll love this twist on a traditional recipe that takes about 30 minutes from start to finish. 

irish soda bread muffin on a plate with a bite missing showing moist texture and a jar of jam in the background

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

As a busy mama and home baker, I’m always looking for easy breakfast options.  I have a super soft spot in my heart for bread, especially quick breads.  I spent a week of my senior year of high school in Ireland and fell in love with soda bread.  But I find it hard to make it through a whole loaf before it spoils. 

Muffins are a fantastic way to enjoy Irish soda bread. There's no having to "shape" a loaf, just scoop the batter into a muffin tin and bake. The smaller size, lets them have a soft and moist inside with more golden crust on the edges.

Irish soda bread muffins are easy for grab and go mornings. My recipe adds some wheat bran and cottage cheese to the ingredients, which makes it fit into my wholesome definition.  Whether you eat them plain or slather them with butter or jam, I know you’ll love them.  We also really enjoyed the muffins paired with soup! And if you're going for a St. Patrick's Day type meal, why not pair it with Baileys cupcakes or Irish cream brownies for dessert??

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muffins in a tin tray with fresh flower and jam in the background

☘️ ingredient notes and substitutions

This muffin batter is quite thick and a bit sticky. I use a spring-loaded scoop to fill the muffin tin with the batter. I also tested using paper liners and leaving my USA muffin pan without liners; both options work. The muffins baked with paper liners did stay moist longer.

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

ingredients needed for irish soda bread muffins

Cottage cheese ~ a full fat cottage cheese will yield the best results. Use an immersion blender, food processor or high-speed blender to blend until smooth. Can be substituted with Greek yogurt.

Oats ~ this recipe uses quick oats, which add softness and texture to the muffins. My testers liked the finer texture of quick oats, but you can use old-fashioned oats.

Flour ~ I used bread flour, but you can absolutely substitute with all-purpose flour, if needed.

🥣 how to make these quick and easy muffins

Preheat oven to 400°F and place paper liners in a 12 well muffin tin or grease each well, if needed. My USA muffin tin doesn't need any greasing.

cottage cheese blended until smooth in a bowl

Blend the cottage cheese and milk with an immersion blender, food processor or high-speed blender (this is the Ninja blender I have.

dry ingredients mixed together in a bowl with a pink spatula

In a medium bowl mix together the bread flour, quick oats, wheat bran, granulated sugar and kosher salt.

cubes of butter on top of dry ingredients in a glass bowl

Now use your clean fingers to work the cold and chopped butter into the dry mixture until it resembles coarse meal.

butter worked into dry ingredients in a glass bowl

Then add the blended cottage cheese and milk mixture to the dry ingredients and mix as evenly as possible, forming a rough dough.

soda bread batter in a glass bowl

Try not to over work the dough. It will be thick, sticky and a bit shaggy.

muffin batter in a muffin tin

Divide the dough evenly between the 12 wells in the muffin tin. I find ¼ cup scoop works well. The batter is stiff and looks mounded in the wells.

Bake in the preheated oven until light brown and crusty on top and a toothpick comes out with just a few moist crumbs, about 15-20 minutes. Allow to cool for 5 minutes, then turn the muffins out onto a wire rack to cool completely.

👩🏻‍🍳 make these Irish soda bread muffins your own

Add up to 1 cup of currants, raisins or craisins.

For caraway seeds, use ½ to 1 teaspoon.

If you’d like a sweeter version, mini chocolate chips would be a delicious addition. Start with ½ cup and adjust to your liking.

🫙 how to store 

Store any leftover Irish soda bread muffins in an airtight container at room temperature for up to three days.

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

muffin on a plate with jam on one half and butter on the other half

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Quick and Easy Irish Soda Bread Muffins. 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!

📖 recipe

overhead look at Irish soda bread muffins with a jar of jam and fresh purple flowers
Print Recipe

Quick and Easy Irish Soda Bread Muffins

Irish soda bread turned into 12 moist muffins.  Cottage cheese adds moisture and flavor with no raisins in sight!  30 minutes start to finish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breads
Cuisine: Irish
Keyword: batter muffins, irish soda bread, muffins, soda bread, st patricks day muffins
Servings: 12 muffins
Calories: 178kcal
Author: Tasia Harper

Ingredients

  • 1 ½ cups cottage cheese blended until smooth* (339g)
  • ¼ cup milk** (60mL)
  • 2 ¼ cups bread flour (292g)
  • ½ cup quick oats (45g)
  • ¼ cup wheat bran (15g)
  • ¼ cup granulated sugar (50g)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • ¼ cup unsalted butter cold and chopped in small pieces (56g)

Instructions

  • Preheat oven to 400°F and place paper liners in a 12 well muffin tin or grease each well.
  • Blend the cottage cheese (1 ½ cups/339g) and milk (¼ cup/60mL) until smooth and creamy.
  • In a medium bowl whisk together the bread flour (2 ¼ cups/292g), quick oats (½ cup/45g), wheat bran (¼ cup/15g), granulated sugar (¼ cup/50g) and kosher salt (1 teaspoon).
  • Now use your clean fingers to work the cold and chopped butter (¼ cup/56g) into the dry mixture until it resembles coarse meal.
  • Then add the cottage cheese and milk mixture to the dry ingredients and mix as evenly as possible, forming a rough dough. Try not to over work the dough. It will be thick, sticky and a bit shaggy.
  • Divide the dough evenly between the 12 wells in the muffin tin. I find ¼ cup scoop works well. The batter is stiff and looks mounded in the wells.
  • Bake in the preheated oven until light brown and crusty on top and a toothpick comes out with just a few moist crumbs, about 15-20 minutes.
  • Allow to cool for 5 minutes, then turn the muffins out onto a wire rack to cool completely.
  • Serve plain, with butter, honey or jam.

Notes

*I use an immersion blender for the cottage cheese, but a food processor or high-speed blender also works.
**I use 1% milk, but whatever milk you have should do the trick.
Store any leftover Irish soda bread muffins in an airtight container at room temperature for up to three days.
The muffins can also be frozen for up to three months.
Add in options - Add up to 1 cup of currants, raisins or dried craisins. For caraway seeds, use ½ to 1 teaspoon. If you’d like a sweeter version, mini chocolate chips would be a delicious addition.  Start with ½ cup and adjust to your liking.
Recipe adapted from Williams Sonoma Kitchen Library "Breads" cookbook.

Nutrition

Serving: 1muffin | Calories: 178kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 416mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 164IU | Calcium: 35mg | Iron: 1mg

Baked Raspberry Donuts with Yeast

These raspberry donuts use a slack yeast dough for tender baked jam donuts.  The recipe makes donuts without holes and instead fills an indent with raspberry jam.  A raspberry sugar topping is used to finish them; giving 12 baked yeast donuts in about 1 hour.

donuts with jam filled middles on a plate with a glass of milk and coffee in the background

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

Is it raspberry donuts or raspberry doughnuts??  I have often said “doughnuts” goes with yeast. I did a little research, it appears we have just gotten lazy and donuts is used because the word is shorter. 

While my family loves baked cake donuts, like these sprinkle donuts, lemon donuts or Oreo donuts, I have been on a quest to make a baked yeast donut.  

You might use a few choice words when working with the dough.  It is a slack donut dough, meaning it is wet and sticky.  I give you some tips on working with it in the "tips" section and recipe card below.

If you realize a yeast dough isn’t what you want, you could substitute the blueberries with raspberries in this baked blueberry crumb donut recipe.

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overhead look at jam filled donuts with fresh raspberries

🍩 ingredient notes and substitutions

I tested this recipe more times than I expected!  I started with a recipe from the girls’ Harry Potter cookbook for Honeyduke’s Haul Cakes. We don’t care for filled donuts, so I wanted the jam on the outside.  That test came out tougher than I was going for.

Then I made a few adjustments by adding malted milk powder and nutmeg, but the donuts were still more dense. Two tests with that version showed improvement, but still wasn’t hitting the light and fluffy texture I wanted.

So I went to a 30 minute dinner roll recipe I have used for years from Real Mom Kitchen and tweaked that one to come to our final recipe.  Here are some notes about the ingredients that you may find helpful.

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

ingredients for raspberry donuts

Flour ~ I tested with both bread flour and all-purpose flour.  My testers like the all-purpose flour version best. 

Yeast ~ active dry yeast is used and gets bloomed in the wet ingredients before proceeding with the recipe. I haven’t tested it with instant yeast.

Milk ~ 1% milk is what we use, so that is what I tested with. 2% or whole milk would lead to a richer dough. If a dairy free version is needed, you can substitute with water.

Flavoring ~ pure vanilla extract and a touch of nutmeg give this yeast dough a sweeter finish.

Jam ~ use your favorite store bought or homemade jam. We don’t mind seeds in our jam, but if you do, use a seedless version.

Freeze dried raspberries ~ optional, but add some color and texture to the sugar topping. I use my hands to crush 5-6 freeze dried raspberries.

🥣 step-by-step instructions

yeast activated until bubbly in a mixing bowl

Add the warm milk, oil, sugar and active dry yeast to the bowl of a stand mixer and stir to combine. Allow the mixture to rest for 15 minutes.

flour, egg, nutmeg and salt added to yeast in a mixing bowl

Once bubbly, add 1 the flour, the egg, vanilla, nutmeg and kosher salt.

donut dough in a mixing bowl with the dough hook

Knead using the dough hook, until all the ingredients are combined. Then slowly add the remaining ¼ cup of flour. Continuing kneading until the dough is soft and smooth, about 5 minutes. The dough will be sticky.

While the dough is kneading, prepare a baking pan with parchment paper and preheat the oven to 400°F. Remove the dough from the bowl to a lightly floured counter. The dough is very sticky, so a plastic bench knife is really helpful here.

12 donuts resting on parchment lined baking pan

Flour your hands to bring the dough together and cut into 12 equal pieces. Using floured hands, form each piece into a small ball and place on the prepared pan. Allow the donuts to rest for 15-20 minutes.

tablespoon pressing indents into the center of donuts with raspberry jam

Then using a tablespoon measure, press an indent into the center of each donut and fill with a teaspoon of raspberry jam. It works best to do one donut at a time.

baked donuts with some rolled in sugar topping

Bake in the preheated oven for about 8 minutes. If you want to test with a thermometer, they should be 190°F in the center when done baking.

Allow the donuts to cool for 5 minutes, while you prepare the topping.

👩🏻‍🍳 tips for working with this yeast donut dough 

This dough is wet, like my black pepper focaccia dough. A plastic bench scraper is very helpful for moving the dough from the mixer bowl to the counter. It’s also helpful for cutting and moving the dough.

I prefer to flour my hands when shaping the donuts.  You can also spray your hands with non-stick cooking spray.

If the tablespoon is sticking to the dough when making the indents (like we do with thumbprint cookies), you can dip it in some granulated sugar.

prefer a filled donut? 

Do not press the indent or add jam before baking.  Bake the donuts in round balls.  

Once the donuts cool for 5-10 minutes, you can brush them with the sugar glaze (you will likely need to double the amount) and roll them in the raspberry sugar. Then fill a piping bag with raspberry jam and use a piping tip to press into the side of the donuts and fill with jam.

🫙 how to store 

Raspberry donuts are best eaten fresh.  

The moisture from the raspberry jam does not allow these donuts to store very well. If you have leftovers, lightly cover at room temperature for up to one day.

pile of raspberry donuts with fresh raspberries on parchment paper with a glass of milk and coffee

Remember to snap a picture and tag me @twosugarbugs onInstagram if you make these Baked Raspberry Donuts. 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!

📖 recipe

donuts with jam filled middles on a plate with a glass of milk and coffee in the background
Print Recipe

Baked Raspberry Donuts with Yeast

Fluffy baked raspberry jam donuts made with a slack yeast dough, no holes, jam filled centers and a raspberry sugar topping.  Makes 12 in an hour.
Prep Time20 minutes
Cook Time8 minutes
Rest Time30 minutes
Total Time58 minutes
Course: Breakfast
Cuisine: American
Keyword: baked donut, jam donuts, raspberry doughnuts, yeast donuts
Servings: 12 donuts
Calories: 150kcal
Author: Tasia Harper

Ingredients

  • ½ cup warm milk* 100-110°F 120mL
  • 2 tablespoons vegetable oil 30mL
  • 3 tablespoons granulated sugar 38g
  • 1 tablespoon active dry yeast
  • 1 ¾ cup all-purpose flour 219g + ¼ cup (31g) divided
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • ¼ cup raspberry jam ~80g

raspberry sugar topping

  • 1 tablespoon confectioners' sugar 8g
  • 1 - 2 teaspoons water
  • ¼ cup granulated sugar 50g
  • 6 freeze dried raspberries crushed

Instructions

  • Add the warm milk (½ cup/120mL), oil (2 tablespoons/30mL), sugar (3 tablespoons/38g) and active dry yeast (1 tablespoon) to the bowl of a stand mixer and stir to combine. Allow the mixture to rest for 15 minutes.
  • Once bubbly, add 1 ¾ cups/219g of the flour, the egg, vanilla (1 teaspoon), nutmeg (½ teaspoon) and kosher salt (½ teaspoon). Using the dough hook on speed 2 (on KitchenAid), knead until all the ingredients are combined. Then slowly add the remaining ¼ cup/31g of flour. Continuing kneading until the dough is soft and smooth, about 5 minutes. The dough will be sticky.
  • While the dough is kneading, prepare a baking pan with parchment paper and preheat the oven to 400°F.
  • Remove the dough from the bowl to a lightly floured counter. The dough is very sticky, so a plastic bench knife is really helpful here. Flour your hands to bring the dough together and cut into 12 equal pieces. Alternatively, you can spray your hands with a non-stick cooking spray. I use floured hands.
  • Using floured hands, form each piece into a small ball and place on the prepared pan. Allow the donuts to rest for 15-20 minutes.
  • Then using a tablespoon measure, press an indent into the center of each donut and fill with a teaspoon of raspberry jam**. It works best to do one donut at a time. If the tablespoon is sticking to the dough, you can dip it in a little granulated sugar.
  • Bake in the preheated oven for about 8 minutes. If you want to test with a thermometer, they should be 190°F in the center when done baking.
  • Allow the donuts to cool for 5 minutes, while you prepare the topping.
  • Raspberry sugar topping: in a small bowl, combine the confectioners' sugar (1 tablespoon/8g) and water (1-2 teaspoons), until a sugar glaze is formed.
  • Then add the granulated sugar (¼ cup/50g) and crushed freeze dried raspberries (I use my fingers to crush them) to a bowl and stir to mix.
  • Using a pastry brush, brush the outside of a donut with the sugar glaze and then roll the edges in the raspberry sugar mixture.
  • Serve immediately.

Notes

*I use 1%, but whole or 2% can be used. Water can also be substituted for a dairy free version.
**If you want filled donuts, do not press the indent or add jam before baking. Bake the donuts in round balls. Once they cool for 5-10 minutes, you can brush them with the sugar glaze and roll them in sugar. Then fill a piping bag with raspberry jam and use a piping tip to press into the side of the donuts and fill with jam.
The dough is really sticky! Don't be tempted to add more flour or you will end up with really dry donuts. Use a bench knife and floured hands to form into balls.
The moisture from the raspberry jam does not allow these donuts to store very well. If you have leftovers, lightly cover at room temperature for up to one day.
Recipe adapted from Real Mom Kitchen's 30 minute rolls.

Nutrition

Serving: 1donut | Calories: 150kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 109mg | Potassium: 49mg | Fiber: 1g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Tender Blueberry Almond Cake with Almond Flour

This moist and tender blueberry almond cake is easy to make.  The cake batter mixes together in one bowl with no mixer.  It bakes as a one layer cake with a jam swirl and a simple almond and blueberry topping.  Whether you serve it as a breakfast cake, for dessert or for a birthday, this flavorful homemade cake is sure to become a favorite.  

slice of blueberry almond cake on a plate with a bite on a fork and fresh blueberries

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

As with every recipe I post, I tested this cake several times to perfect the texture and flavor. This blueberry and almond cake embraces everything I want recipes on two sugar bugs to convey. The cake has an old fashioned, nostalgic feel; made using almond flour and a touch of almond extract to bring out the almond flavor.  A pop of blueberry comes from jam swirled into the batter and fresh blueberries.  

The cake is lightly sweet and has the best tender texture.  And like my blueberry ricotta cake and raspberry almond cake, it has a ridiculously easy, no frosting topping. It's a rustic beauty, perfect for entertaining! I can also attest that it's lovely with a cup of coffee for breakfast, as is blueberry coffee cake and blueberry blondies.

As a lifelong baker and busy mama, I appreciate a simple, but wildly delicious cake and this one checks all the boxes.  little e declared it, “the best! I want to make it for my birthday”!

overhead look at slices of blueberry almond cake
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🫐 cake key ingredients

A range of ingredients were tested to create the best version of this blueberry cake recipe.  I wanted this one to be easy, so we use melted butter.  Here are a few ingredients that help to create this moist 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 blueberry almond cake

Blueberries ~ this easy cake uses both blueberry jam and fresh blueberries.  You will want to wash and dry the blueberries before adding to the simple almond topping. I use Bonne Maman Wild Blueberry Preserves.

Almond flour ~ for the best soft cake, use almond flour and not almond meal. Bob's Red Mill almond flour is my favorite, but I know lots of people who love the Blue Diamond brand and Kirkland brand too. 

Extracts ~ a combination of vanilla and almond extracts bring layers of flavor to this blueberry almond cake.  For the best flavor, use pure vanilla extract.

Sour cream ~ making cakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cake. For the best from scratch cake, use full fat sour cream and bring it to room temperature. 

Eggs ~ use two large eggs. They should be at room temperature to give the cake the best rise and soft texture.

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

🥣 how to make this one-bowl cake

Preheat the oven to 350°F (177°C) and prepare a 9-inch cake pan by buttering the bottom and sides, placing a parchment round and then buttering the parchment again. Set aside.

melted butter, salt and sugar whisked together in a bowl

In a medium to large bowl, whisk together the melted butter and granulated sugar until fully combined.

extracts and baking powder mixed into melted butter and sugar in a glass bowl

Then whisk in the vanilla, almond extract kosher salt and baking powder.

eggs whisked into cake batter in a glass bowl

Now whisk in the eggs.

flour and almond flour still showing in cake batter in a bowl with a whisk

Then add half of the flour and almond flour and mix until a few large streaks remain.

cake batter in a glass bowl after sour cream and milk have been added

Now add the milk and sour cream and whisk until combined.

cake batter in a glass bowl with a spatula

Finally add the remaining half of flour. Mix until just fully combined.

cake batter in a round cake pan with blueberry jam swirled into batter

Pour the batter into the prepared cake pan and drop spoonfuls of jam over the top of the batter.  Then use a knife to gently swirl the jam into the batter, being careful not to over mix.

sliced almonds, fresh blueberries and granulated sugar topping over cake batter in a baking pan

Top the swirled batter with the sliced almonds and blueberries and sprinkle with the granulated sugar.

baked blueberry almond cake

Bake for 27 - 32 minutes or until the edges are set and a toothpick comes out with just a few moist crumbs.

Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely (it can stay in the baking pan) before slicing and serving. If desired, top with a dusting of confectioners’ sugar and more fresh blueberries.

💬 frequently asked questions

What baking pan do I need?

I recommend a 9-inch round pan.  If you prefer a square cake pan, an 8x8 pan can be used.  If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake.  

How should I store this blueberry jam cake?

This blueberry almond cake can be kept at room temperature for up to one day.  I would store it tightly wrapped or in an airtight container in the refrigerator for up to five days.

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

This from scratch cake tastes best at room temperature, but we have eaten plenty cold slices straight from the refrigerator too!

👩🏻‍🍳 tips for the best from scratch cake 

For the perfect crumb, use full fat sour cream.  It will give the blueberry almond cake more flavor and moisture than a low fat version.

Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The homemade cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.  

If desired, sift a little confectioners’ sugar (also known as powdered sugar or icing sugar) over the top of the cooled cake before serving.

slice of cake on a plate with a fork and fresh blueberries in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist and Tender Blueberry Almond Cake. 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!

📖 recipe

slice of blueberry almond cake on a plate with a bite on a fork and fresh blueberries
Print Recipe
5 from 1 vote

Tender Blueberry Almond Cake with Almond Flour

Moist blueberry almond cake, made in one bowl with no mixer. One layer with a jam swirl and almond blueberry topping; fabulous for dessert or breakfast!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Cakes and Cupcakes
Cuisine: American
Keyword: almond cake, almond flour, blueberries, blueberry almond
Servings: 8 -10 slices
Calories: 399kcal
Author: Tasia Harper

Ingredients

cake

  • ½ cup unsalted butter melted (113g)
  • ¾ cup granulated sugar (150g)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 large eggs room temperature
  • 1 ⅓ cup all-purpose flour (167g)
  • ½ cup almond flour (56g)
  • ½ cup milk I use 1%, room temperature (120mL)
  • ¼ cup full-fat sour cream room temperature (60g)
  • ¼ cup blueberry jam* ~80g

blueberry almond topping

  • ⅓ cup sliced almonds (40g)
  • 25-30 washed and dried fresh blueberries (~50g)
  • 2 tablespoons granulated sugar (24g)

Instructions

  • For the cake:  Preheat the oven to 350°F (177°C) and prepare a 9-inch cake pan by buttering the bottom and sides, placing a parchment round and then buttering the parchment again. Set aside.
  • In a medium to large bowl, whisk together the melted butter (½ cup/113g) and granulated sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (2 teaspoons), almond extract (1 teaspoon) kosher salt (½ teaspoon) and baking powder (2 teaspoons).
  • Now whisk in the eggs (2 large). Then add half of the flour (~83g-the TOTAL amount is 1 ⅓ cups/167g) and almond flour (½ cup/56g), once mostly combined add the milk (½ cup/120mL) and sour cream (¼ cup/60g) followed by the remaining half of flour (~84g). Mix until just fully combined (I switch to a spatula after the milk and sour cream have been added).
  • Pour the batter into the prepared cake pan. Take the blueberry jam (¼ cup/~80g) and drop spoonfuls of jam over the top of the batter.  Then use a knife to gently swirl the jam into the batter, being careful not to over mix.
  • Top the swirled batter with the sliced almonds (⅓ cup/40g) and blueberries (25-30 berries/~50g) and sprinkle with the granulated sugar (2 tablespoons/24g).
  • Bake for 27 - 32 minutes or until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely (it can stay in the baking pan) before slicing and serving.
  • If desired, top with a dusting of confectioners’ sugar and fresh blueberries.

Notes

*Different brands of jam may have slightly different weights.
Store any leftovers covered in the refrigerator for up to five days.
The blueberry almond cake can be baked in an 8-inch cake round. It will take about 5-10 minutes longer to bake. An 8x8 pan can also be used and should take the same amount of time as the 9-inch round.

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 49g | Protein: 7g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 281mg | Potassium: 115mg | Fiber: 2g | Sugar: 29g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

Buttery Caramel Thumbprint Cookies with Chocolate Drizzle

These caramel thumbprint cookies are made with a brown sugar shortbread. The thumbprint is filled with caramel sauce and then a chocolate drizzle.  The egg free dough is quick and easy to make and needs an hour of chill time.  The cookies are buttery and decadent and taste like an upgraded Twix candy bar.

This post was originally published in January of 2019 and has been updated with helpful information and new photos. The recipe remains the same with a slight change in technique.

Reader Kathleen commented: ⭐️⭐️⭐️⭐️⭐️ "I made these absolutely delicious cookies a couple weeks ago..omg !! so good...."

cookies leaning up against one another with a bowl of caramel in the background

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

Today I bring you a twist on one of my favorite candy bars.  Caramel, brown sugar shortbread and milk chocolate. What's not to love? They are great for everyday, special occasions or Christmas cookie boxes!

I know you are busy and this cookie recipe is easy, but takes a little longer than many of my cookie recipes.  The brown sugar shortbread dough comes together in about 10 minutes.  Then rolling and shaping the cookies takes about 15 minutes, but the dough does need to chill in the refrigerator before baking.  

If you are short on time, but still want a dessert with caramel and chocolate, my caramel chocolate chip cookies, caramelitas or caramel cookie bars would all be good alternatives. Or for peanut butter and caramel, sub caramel for the chocolate in these peanut butter thumbprints.

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caramel thumbprint cookie appearing to be floating above other cookies and a bowl of caramel sauce

🛒 ingredient notes

You will start with a pretty standard shortbread recipe, except we are going to replace the granulated sugar with brown sugar. I used my coconut jam thumbprints as a jumping off place for this recipe.

ingredients for caramel thumbprint cookies

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

Butter ~ the unsalted butter should be room temperature for this cookie recipe. This will take 1-2 hours on the kitchen counter.  Room temperature butter is colder than you think and should be about 65°F.

Brown sugar ~ I love the extra depth of flavor that dark brown sugar brings to these thumbprints with caramel filling. Light brown sugar can also be used.

Caramel sauce ~ the recipe for homemade caramel sauce is in the recipe card below.  If making your own caramel sauce makes you nervous, you have a couple options. If you'd like more photos for how to make homemade caramel sauce, this cookie butter caramel post would be helpful.

For a “cheater” homemade caramel sauce recipe, use half of the caramel recipe from these caramelita bars. Kraft caramels, Werther’s chewy and Favorite Day are the brands I have used for this version.

A quality store bought sauce could be substituted. But some store bought caramel will be thinner than you want for the caramel center. You want a caramel with a thick consistency.  

🥣 how to make thumbprint cookies 

brown sugar, butter and salt beaten together in a glass mixing bowl

In your stand mixer fitted with the paddle attachment, or with a hand held mixer, cream together the butter, kosher salt and brown sugar on low until combined, then increase to medium-high until combined. We are not going for light and fluffy with these cookies.

cookie dough in glass mixing bowl with a spatula

Add the vanilla and mix until combined. Scrape up and down the sides of your mixing bowl. Add the flour and mix on low speed until the dough comes together.

Prepare two baking sheet pans with parchment paper or silicone baking mats.

cookie dough balls and flattened cookie dough balls on a parchment lined baking sheet

Using a 1 tablespoon measure, scoop and roll dough into balls and place on prepared baking pans, spacing an inch or two apart. Use the palm of your hand and slightly press down the dough to about ½ inch thickness.

a teaspoon measuring spoon pressing "thumbprints" into the center of each cookie

Then using the end of a spatula, a teaspoon measure or your finger, make an indent in the middle of each cookie dough ball. Chill the dough in the refrigerator for one hour (or up to a couple of days if you cover them).

caramel sauce added to thumbprint cookies after baking

Make the homemade caramel sauce once you put the dough in the refrigerator to chill.

After an hour of chilling, you will pop the thumbprint cookies into a preheated 350°F oven. Bake the cookies for about 15 minutes. Remove them from the oven and fill the indents with the caramel, then bake for an additional 1 - 2 minutes.

If the indents have lost their shape, use the end of your spatula or a 1 teaspoon measure to press the dough down to make a deeper indent before adding the caramel.

After the caramel thumbprint cookies have finished baking, allow them to cool completely. Then you will finish them off with a drizzle of milk chocolate. If you can wait long enough to let the chocolate dry, the cookies will be a little less messy to eat. I won't judge one bit if you dive in right away!

👩🏻‍🍳 more helpful tips for success

  • If the dough feels crumbly when rolling into balls, use the warmth of your hands to warm it up. It should roll into smooth balls.
  • When making the "thumbprints" the dough may crack a little on the edges. I love this rustic look! If you don't, you can use your fingers to smooth the dough back together.
  • To make heart shaped thumbprints, use the end of your pinky finger or the end of a spoon to make the indent.
  • For a salted caramel thumbprint, add a sprinkle of flaky sea salt. I love this Murray River Pink Salt.

🫙 how to store

Caramel thumbprint cookies stay fresh in an airtight container for 2 - 3 days at room temperature. They can also be stored in the refrigerator for up to one week.

The shortbread cookies also freeze well in an airtight container for up to three months.  Allow to come to room temperature before serving, which takes about 15-20 minutes.

plate of cookies with one missing a bit and gooey caramel dripping out

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Buttery Caramel Thumbprint 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!

📖 recipe 

cookies leaning up against one another with a bowl of caramel in the background
Print Recipe
5 from 2 votes

Buttery Caramel Thumbprint Cookies with Chocolate Drizzle

Caramel thumbprint cookies are a buttery shortbread cookie with a caramel center and chocolate drizzle.
Prep Time25 minutes
Cook Time17 minutes
Chill Time1 hour
Total Time1 hour 42 minutes
Course: Cookies
Cuisine: American
Keyword: brown sugar, shortbread, thumbprint cookies, twix
Servings: 28 cookies
Calories: 199kcal
Author: Tasia Harper

Ingredients

brown sugar shortbread

  • 1 cup unsalted butter room temperature (226g)
  • ¼ teaspoon kosher salt
  • ⅔ cup packed dark brown sugar* (133g)
  • ¾ teaspoon pure vanilla extract
  • 2 ¼ cups all-purpose flour (281g)

homemade caramel sauce

  • 1 cup granulated sugar (200g)
  • 6 tablespoons unsalted butter room temperature (85g)
  • ½ cup heavy cream room temperature (120mL)
  • ½ teaspoon kosher salt

chocolate drizzle

  • 4 ounces milk chocolate melted (114g)
  • ½ teaspoon coconut oil or vegetable oil

Instructions

  • Brown sugar shortbread: In your stand mixer fitted with the paddle attachment, or with a hand held mixer, cream together the butter (1 cup/226g), kosher salt (¼ teaspoon) and brown sugar (packed ⅔ cup/133g) on low until combined, then increase to medium-high (speed 6 on KitchenAid) until combined, about 1-2 minutes. We are not going for light and fluffy with these cookies. Add the vanilla (¾ teaspoon) and mix until combined.
  • Scrape up and down the sides of your mixing bowl. Add the flour (2 ¼ cups/281g) and mix on low speed until the dough comes together.
  • Prepare baking pans with parchment paper or silicone baking mats.
  • Using a 1 tablespoon measure, scoop and roll dough into balls and place on prepared baking pans, spacing an inch or two apart. For 28 cookies, each cookie dough ball should weigh 22g.
  • Use the palm of your hand and slightly press down the dough to about ½ inch thickness and then using the end of a spatula, a teaspoon measure or your finger, make an indent in the middle of each cookie dough ball.
  • Chill the dough in the refrigerator for one hour (or up to a couple of days if you cover them).
  • Make the homemade caramel sauce once you put the dough in the refrigerator to chill. You need a little time for the caramel to cool before you use it.
  • Homemade caramel sauce: Add one cup of granulated sugar to a medium saucepan and heat over medium, stirring constantly. Use a wooden spoon or a high heat resistant rubber spatula.
  • The sugar will start to melt. Then it will clump together before melting into a thick amber colored liquid.
  • When the sugar is fully melted add the room temperature butter (6 tablespoons/85g). The butter will cause the sugar to bubble rapidly, so use caution in this step.
  • Whisk the butter into the caramel until it is completely incorporated. I prefer using a whisk to keep the butter and sugar from separating, but your wooden spoon or spatula can work as well.
  • When your butter and sugar are fully incorporated, slowly add the heavy cream (½ cup/120mL) while continuing to whisk (or stir). Again, the mixture will bubble rapidly, so use caution.
  • Let the mixture boil for approximately one additional minute.
  • Remove from the heat and stir in ½ teaspoon of kosher salt.
  • Carefully pour caramel into a heatproof container and allow to cool down before using.  You will have left over caramel sauce, store covered in the refrigerator for up to two weeks.
  • Once your dough has been chilled for one hour, remove from the refrigerator and preheat the oven to 350°F.
  • Bake the cookies: Bake for 15 minutes, remove from the oven and fill each indent with your caramel sauce. If the indents have lost their shape, you can use the end of your spatula or a ½ teaspoon measure to press the dough back down. Bake for an additional 1-2 minutes.
  • Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
  • Chocolate drizzle: Once cookies are cool, melt 4 ounces/114g of chopped milk chocolate with a ½ teaspoon of coconut oil (or vegetable oil) using your preferred method. Then drizzle the chocolate over the cookies. The chocolate will set up in about an hour.

Notes

*I use dark brown sugar, but light brown sugar also works.
Cookies stay fresh in an airtight container for up to three days or in the refrigerator for up to one week. If you chill the dough longer than 1-2 hours, it may take a few more minutes of baking time.
*Homemade Caramel Sauce very slightly adapted from Sally's Baking Addiction

Nutrition

Serving: 1 cookie | Calories: 199kcal | Carbohydrates: 23g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 67mg | Potassium: 36mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 340IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg

Soft and Chewy Carrot Cake Blondies

This quick recipe for carrot cake blondies makes the best bars!  They are soft and chewy and perfectly spiced. Topped with a simple cream cheese frosting (with brown butter, if you like).  The blondies are everything you love about carrot cake, but in a fudgy blondie bar.  15 minute prep time and the hardest part is waiting for them to cool so you can dig in!

carrot cake blondie with a bite missing with a glass of milk behind and grated carrots in a bowl

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

I’ve been making blondie bars for decades (currently crushing on these almond flour blondies).  As a busy mama and self taught baker, I adore a delish quick dessert recipe.  You will simply mix the batter, spread in the pan and bake.  Once cool, top with cream cheese frosting.

Carrot cake is one of Big E’s favorites, which is why I have a carrot bundt cake and carrot cake sandwich cookies already on the blog.  I know you are busy and want desserts that are quick and easy.  The blondies mix in one bowl (you will need another bowl for the cream cheese frosting) and have all the flavors of classic carrot cake in an easy to share bar form.

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over head look at blondies with brown butter cream cheese frosting and a bowl of carrot shreds and pecan pieces

🥕 ingredients that make these blondie bars work

I used my birthday cake blondies as a jumping off place for this recipe. Then I added spices for carrot cake. We like our desserts without nuts, but feel free to add them, if that is your thing. In the initial tests, I made a cream cheese frosting, which is classic for carrot cake. If you want to take it up a notch, make brown butter cream cheese frosting instead!

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

ingredients for carrot cake blondies
  • Grated carrots ~ grate the carrots on a box grater {this is the one I use in my kitchen}. To measure, use a kitchen scale (this is the one I use) or pack the grated carrots into the measuring cup. Once you've measured the grated carrots, place them between some paper towels and blot them to remove most of the moisture.
  • Spices ~ ground cinnamon, ginger and nutmeg add some depth to the flavor of these carrot cake blondies. 
  • Brown sugar ~ my testers preferred the richness that dark brown sugar brings to these blondie bars. If you only have light brown sugar, that works too.

🥣 how to make in photos

Preheat oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper. (If wanting brown butter cream cheese frosting, brown the butter now. Instructions for the frosting start at #8 in the recipe card).

Grate the carrots using the small holes on a box grater. Then lay between paper towels and blot out most of the moisture.

brown sugar and melted butter whisked together in a glass bowl

In a medium to large bowl, whisk together the melted butter, packed brown sugar and kosher salt until well combined.

brown sugar, melted butter, eggs and vanilla whisked together in a glass bowl

Then add in the eggs and vanilla. Scrape up and down the bowl as needed and whisk until combined. Now add the cinnamon, ginger and nutmeg and whisk to combine.

blondie batter with a few streaks of flour showing in a glass bowl with a spatula

Next add the all-purpose flour and mix with a spatula until some large flour streaks remain. Then add the grated and dried carrots and gently fold them into the blondie dough until combined.

carrot cake blondie batter in parchment lined baking pan

Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer.

baked blondies in a parchment lined 8x8 pan

Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked.

Allow to cool in the pan on a wire cooling rack before covering with cream cheese frosting. (If you want to speed up the cooling process, place the pan in the refrigerator once you can pick it up with bare hands).

🧈 simple brown butter cream cheese frosting

cream cheese creamed in a bowl with a hand mixer with browned butter on top

Using a stand mixer with the paddle attachment or a hand held mixer, beat the cream cheese on medium-high until creamy. 

brown butter and cream cheese beaten together with a hand mixer

Then add the room temperature butter OR solidified brown butter and beat on medium-high until combined and creamy.

brown butter cream cheese frosting in a glass bowl

Scrape up and down the bowl, then the confectioners’ sugar.  Mix on low until the sugar is incorporated, then add the vanilla and beat on medium high until the buttercream is smooth.

Spread the frosting over the fully cooled carrot cake blondies. If you would like a thinner layer of cream cheese frosting, cut the recipe in half.

🆘 troubleshooting tips

Blot the grated carrots to remove most of the moisture before adding them to the cookie dough. For this recipe, pack the carrots into the measuring cup or use the weight measurement. Measure or weigh them BEFORE removing the moisture.

Don't be tempted to use prepackaged shredded carrots, they can often be too thick or too wet.

This quick and easy carrot cake blondies recipe makes blondies with a brownie-like texture.  To create this texture, don’t over bake! If you like a more gooey center, bake them a minute or two less.  If you prefer a firmer, more cake-like texture, bake a minute or two longer.

For the best blondie bars, I recommend baking in a light colored 8x8 baking pan.  Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked.  

Glass pans also distribute the heat differently and can have similar results to dark colored baking pans.  If baking in glass, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.

Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is. 

🫙how to store

Carrot cake blondies will stay fresh in an airtight container in the refrigerator for 4-5 days.

The blondie bars can also be frozen for up to 2-3 months.  Freeze in an airtight container and allow to defrost before serving.

blondie sitting on top of other blondie bars with a glass of milk in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these soft and chewy Carrot Cake Blondies. 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!

📖 recipe

over head look at blondies with brown butter cream cheese frosting and a bowl of carrot shreds and some small white flowers
Print Recipe

Soft and Chewy Carrot Cake Blondies

Quick carrot cake blondies; soft, chewy, spiced bars with cream cheese frosting. All the flavor of carrot cake in a fudgy blondie.
Prep Time15 minutes
Cook Time30 minutes
Cooling Time1 hour
Total Time1 hour 45 minutes
Course: Bars and Brownies
Cuisine: American
Keyword: blondie bars, blondies, brown butter, carrot cake, cream cheese frosting
Servings: 16 bar cookies
Calories: 312kcal
Author: Tasia Harper

Ingredients

carrot cake blondies

  • ¾ cup packed grated carrots* (100g) - pat them dry with paper towels
  • ¾ cup unsalted butter melted (170g)
  • 1 ½ cups packed dark brown sugar** (300g)
  • ½ teaspoon kosher salt
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 ¾ cup all-purpose flour (219g)

cream cheese frosting

  • 4 ounces cream cheese room temperature (113g)
  • ¼ cup unsalted butter room temperature OR browned and solidified (4 tablespoons/56g)
  • 1 ½ cups confectioners' sugar (180g)
  • 1 teaspoon pure vanilla extract

Instructions

  • For the blondies: Preheat oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper. (If wanting brown butter cream cheese frosting, brown the butter now. Instructions for the frosting start at #8)
  • Grate the carrots (¾ cup/100g/about 2 carrots) using the small holes on a box grater. Then lay between paper towels and blot out most of the moisture.
  • In a medium to large bowl, whisk together the melted butter (¾ cup/170g), packed brown sugar (1 ½ cups/300g) and kosher salt (½ teaspoon) until well combined.
  • Then add in the eggs (2 large), and vanilla (2 teaspoons). Scrape up and down the bowl as needed and whisk until combined, about 1 minute. Now add the cinnamon (1 ½ teaspoons), ginger (½ teaspoon) and nutmeg (¼ teaspoon) and whisk to combine.
  • Next add the all-purpose flour (1 ¾ cup/219g) and mix with a spatula until some large flour streaks remain. Then add the grated and dried carrots (¾ cup/100g/approximately 2 carrots) and gently fold them into the blondie dough until combined.
  • Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer.
  • Bake for 25 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. You do not want a clean/dry tester, which means the blondies are over baked. Allow to cool in the pan on a wire cooling rack. (If you want to speed up the cooling process, place the pan in the refrigerator once you can pick it up with bare hands).
  • For the cream cheese frosting: If wanting to brown the butter, place the cut cubes of cold unsalted butter (¼ cup/4 tablespoons/56g) into a light colored sauce pan and place over medium heat and let it cook until small brown flakes form. You will want to stir or swirl the pan frequently after the butter has fully melted to keep it from burning. The butter will foam and bubble up along the process, just keep stirring/swirling and move the foam aside from time to time to check the color. The butter will turn an amber/brown color and will smell nutty and toasted when it's ready; it should take about 5-8 minutes.  Pour melted butter and all the browned bits into a small heatproof bowl and place in the refrigerator. You want the brown butter solidified before making the frosting.
  • Using a stand mixer with the paddle attachment or a hand held mixer, beat the cream cheese (4 ounces/113g) on medium-high until creamy, about 1 minute.  Then add the room temperature butter OR solidified brown butter (¼ cup/4 tablespoons/56g) and beat on medium-high until combined and creamy, about 2 minutes.
  • Scrape up and down the bowl, then the confectioners’ sugar (1 ½ cups/180g).  Mix on low until the sugar is incorporated, then add the vanilla (1 teaspoon) and beat on medium high for another 1-3 minutes until the buttercream is smooth. 
  • Spread the frosting over the fully cooled carrot cake blondies.
  • Then use the parchment to pull the bars out of the pan and cut into desired sizes. For the cleanest slices, chill the blondies with cream cheese frosting before slicing.

Notes

*If using cups to measure, make sure the grated carrots are packed into the measuring cup. Once they have been measured, lay the grated carrots on paper towels and blot them until most of the moisture is removed.
*I prefer dark brown sugar, but light brown also works.
If desired, up to ½ cup of nuts can be added (add them with the carrots). Pecans or walnuts would both be good choices.
Carrot cake blondies will stay fresh in an airtight container in the refrigerator for 4-5 days. They also freeze well for up to three months; allow to defrost before serving.
I recommend a light colored metal baking pan; glass can take up to double the amount of baking time and can cause the edges to over brown or burn while the middle is still raw. If you only have a glass pan, reduce the oven heat by 25° and know it may take a bit longer to bake.

Nutrition

Serving: 1 bar | Calories: 312kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 115mg | Potassium: 85mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1482IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg

Old Fashioned Vanilla Bean Cookies

These vanilla bean cookies are made from scratch using a food processor.  The cookie dough uses cold ingredients and needs no chill time.  The vanilla sugar cookies are soft and thick and have an old fashioned feel.  They are great for holidays, an easy Christmas cookie or just because you are craving sugar cookies.  You’ll have 24 of the best cookies in about 30 minutes.

This post was originally published in June of 2019 and has been updated with new photos and helpful information. The recipe uses more vanilla, but otherwise remains the same.

Reader Darren commented: “The kids and I really like these cookies. I can go from empty counter to cookies in their mouths with a clean kitchen in <45 minutes with this recipe. Thank you!”

vanilla bean sugar cookies on a cooling rack with fresh flowers and milk in the background

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

If you've followed me for any length of time, you know that sugar cookies are my ultimate weakness.  You likely also know that if there is a way to make cookies with cold ingredients, I’m going to make it happen.

As much as I LOVE a cut out sugar cookie for decorating or a vanilla shortbread cookie, sometimes a girl just wants a sugar cookie STAT.

No waiting for butter to warm up and spending time waiting for the dough to chill.

Enter these easy, soft and chewy vanilla bean sugar cookies.

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broken cookie, showing thick and soft textute, nestled among stacks of cookies with a glass of milk and fresh flowers

💗 ingredient notes 

This easy cookie recipe has been made dozens of times in my kitchen.  It’s very similar to my sugar cookie bars, but uses the technique from my chocolate sprinkle cookies. When developing the recipe, I initially used shortening instead of cream cheese.  In the end, my testers liked the texture and flavor best with cream cheese.  I also found using confectioners’ sugar (also known as powdered sugar or icing sugar) along with granulated sugar leads to a really soft and tender cookie.

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

ingredients for vanilla bean cookies

Butter ~ COLD unsalted butter is needed.  Cut the butter into small cubes before adding to the food processor.

Cream cheese ~ also used COLD and cut into cubes.  The cream cheese helps to keep these vanilla bean cookies super moist and chewy with a melt-in-your mouth softness. The cream cheese also keeps the cookies from being overly sweet.  I recommend a full-fat cream cheese for the best texture.

Vanilla bean paste ~ to make these sugar cookies vanilla bean cookies, we are using vanilla bean paste. If you do not have vanilla bean paste, pure vanilla extract can be substituted.

🥣 how to make cookies in a food processor

Preheat oven to 375°F/190°C and prepare two baking pans with parchment paper or silicone baking mats.

butter, cream cheese, granulated and confectioners' sugar in a food processor bowl

Start by combining the flour, baking soda, baking powder and kosher salt in the bowl of a food processor and pulse to combine. Then add the cold butter, cream cheese and both sugars.

flour, sugars, butter and cream cheese pulsed in a food processor bowl to look like wet sand

Now pulse until the mixture becomes sandy in texture.

vanilla bean cookie dough in a food processor bowl

Next add the egg and vanilla bean paste and blend until the dough comes together.

cookie dough balls on a parchment lined sheet pan with one in a bowl of sugar

Then scoop the dough into 1 ½ inch balls. I use a cookie scoop to get the dough into uniform size balls or you can use a food scale. I've tested this recipe by just dropping the dough onto a prepared baking pan and by rolling each dough scoop into a ball. Either method works, but just dropping them directly onto the baking pan is the fastest! 

measuring cup flattening cookie dough balls on a parchment lined baking pan

The cookies don't spread much, so you want to flatten the dough to ¼ to ½  inch tall. The dough can be a little sticky so I find it works best to lightly drop the top of the cookie dough ball into some granulated sugar before flattening with the bottom of a glass or measuring cup.

Finally, bake the cookies for 8-10 minutes. They will look slightly under-baked and may be a little bit puffy. Allow the cookies to rest on the pan for 2 minutes and then move to a wire rack to cool completely. If the cookies are puffy, use the bottom of a cup to slightly press them down while they are still on the baking pan.

💬 can these cookies be frosted?

Absolutely! You can use my favorite American buttercream.

You can also make these cookies fit any holiday or special occasion by using colored sanding sugar instead of granulated sugar for the tops of the cookies.

🫙 how to store

The vanilla bean cookies will stay fresh and soft covered at room temperature for up to five days. 

They also freeze well.  Allow to cool completely, then store in an airtight container for up to three months.

hand grabbing a cookie from a stack

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Old Fashioned Vanilla Bean 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!

📖 recipe

vanilla bean sugar cookies on a cooling rack with fresh flowers in the background
Print Recipe
5 from 3 votes

Old Fashioned Vanilla Bean Cookies

Old fashioned vanilla bean cookies made via a food processor. Cold ingredients and no chill.  Sugar cookies in about 30 minutes!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Keyword: drop sugar cookies, easy cookies, sugar cookies, vanilla bean cookies, vanilla sugar cookies
Servings: 24 Cookies
Calories: 134kcal
Author: Tasia Harper

Equipment

Ingredients

  • 2 ½ cups all-purpose flour (313g)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ cup cold unsalted butter cubed (113g)
  • ½ cup cold cream cheese cubed (114g)
  • ½ cup granulated sugar (100g) + more for dipping the tops of the cookies
  • ¾ cup confectioners' sugar (90g)
  • 1 large egg
  • 1 tablespoon vanilla bean paste*

Instructions

  • Preheat oven to 375°. Prepare baking pans with parchment paper or silicone baking mats. Set aside.
  • Place flour (2 ½ cups/313g), baking soda (½ teaspoon), baking powder (½ teaspoon) and kosher salt (¾ teaspoon) in the bowl of a food processor. Pulse a few times to blend.
  • Add the cold butter cubes (½ cup/113g) and cold cream cheese (½ cup/114g/4 ounces) as well as the granulated sugar (½ cup/100g) and confectioners' sugar (¾ cup/90g) to the flour mixture. Pulse until the mixture becomes sandy in texture.
  • Add the egg (1 large) and vanilla bean paste (1 tablespoon) and blend until the dough comes together.
  • Scoop dough into 1 ½ tablespoon balls (32g per cookie dough ball), lightly dip the top of the dough ball into granulated sugar or sanding sugar and place the non-dipped side down on the prepared baking pan, spacing 1-2 inches apart. Use the bottom of a glass to flatten the cookies to between ¼ and ½ inch tall. (The dusting of sugar helps to keep the cookie from sticking to the glass).
  • Bake for 8-10 minutes until they look slightly under baked.
  • Allow to rest for 2 minutes on the baking pan. If the cookies appear puffy, use the bottom of a glass to lightly press them down while they are cooling. Then transfer to a wire rack to cool completely.

Notes

If you only have table salt, use half the amount.
*The original recipe used 2 teaspoons of vanilla. Bumping to 1 full tablespoon provides even more vanilla bean flavor. Pure vanilla extract can be used if you don't have vanilla bean paste.
The vanilla bean cookies will stay fresh and soft covered at room temperature for up to five days. 
They also freeze well.  Allow to cool completely, then store in an airtight container for up to three months.

Nutrition

Serving: 1 cookie | Calories: 134kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 123mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 192IU | Calcium: 14mg | Iron: 1mg

Simple Fluffy Espresso Cake

This fluffy espresso cake has the best moist texture thanks to the addition of oil!  The simple one layer coffee flavored cake is topped with a mascarpone frosting. This Italian inspired cake recipe is quick and easy as it comes together in one bowl without a mixer. 

slice of cake on a plate with a bite on a fork with a glass of milk and a bowl of coffee beans in the background

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

Y'all are busy, like me.  I have been baking cakes for decades and am always looking for ways to make baking easy.  I took a clue from chocolate cake and made this cake with oil instead of butter. It means a whisk and a bowl are all you need to create this espresso flavored cake.  While I do recommend a mixer for the espresso mascarpone frosting, you could do that with just a whisk if you wanted an arm workout!

Much like my espresso brownies, I wanted this cake to shine with coffee, which is why we start with a vanilla base.  While chocolate and coffee go really well together, chocolate can really overwhelm the coffee flavor.  And we are here for the espresso, right??

The cake is sweet, soft and packed with espresso flavor, like my espresso cheesecake. And much like my tiramisu cupcakes, it has a ridiculously easy, mascarpone frosting. 

This espresso cake checks all the boxes ~ easy, impressive and wildly delicious! Perfect for your next birthday party or just because you love the flavor of coffee.

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espresso cake on a cake plate with a layer of mascarpone frosting and coffee beans and fresh flowers in the foreground

☕️ espresso cake key ingredients

A range of ingredients were tested to create the best homemade version of this quick cake recipe.  I started with a butter based cake batter, but found the combo of buttermilk and oil made this cake even easier to make; while also giving it the softest texture.  Here are a few ingredients that help to create this moist cake. 

ingredients for espresso cake

Instant espresso powder ~ brings the rich coffee flavor, I use this instant espresso.

Vanilla extract ~ vanilla adds flavor and gives this cake a bit of latte flavor vibes.  For the best flavor, use pure vanilla extract or vanilla bean paste.

Buttermilk ~ making cakes with buttermilk brings extra moisture by working to tenderize the gluten in the flour, which results in a tender and soft cake. For the best from scratch cake, use store bought buttermilk and bring it to room temperature. 

Oil ~ the oil brings a ton of moisture to the single layer cake, creating a super soft, moist and tender crumb.  Vegetable oil or canola oil can be used. 

Eggs ~ should be at room temperature to give the cake the best rise and soft texture.

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

🥣 how to make this easy dessert cake

Preheat oven to 350°F (177°C) and grease line an 8-inch cake round with a parchment round. Set aside.

sifter with flour sitting over a glass bowl with additional ingredient surrounding

Sift the all-purpose flour into a large bowl. I love this set of Cuisinart sifters.

flour, sugar, baking powder, salt and espresso powder in glass bowl with a whisk and sifter sitting nearby

Add the granulated sugar, baking powder, kosher salt and instant espresso powder and whisk to combine.

eggs, buttermilk, vanilla and oil added to dry ingredients in a glass bowl

Now add the buttermilk, eggs, vegetable oil and vanilla. Whisk until the batter comes together. Try not to over mix.

espresso cake batter in a round baking pan

Pour the batter into the prepared pan.

baked cake in a round baking pan

Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out with just a few moist crumbs, about 25 - 30 minutes.

Allow the cake to cool in the pan for 15 minutes, before turning out to cool completely on a wire rack.

🍰 how to make the mascarpone frosting

mascarpone, confectioners' sugar, vanilla bean paste and espresso powder in a glass bowl with fresh flowers and an instant espresso jar nearby

Add the mascarpone, confectioners' sugar, instant espresso powder and vanilla to a bowl.

frosting ingredients beaten together in a glass bowl with a hand mixer

With a hand mixer or a stand mixer with the paddle attachment (or a whisk for an arm workout!), beat until smooth and creamy.

whipped espresso mascarpone frosting in a glass bowl with a hand mixer

Now add the heavy whipping cream and and beat until soft/medium peaks.

💬 frequently asked questions

what baking pan do I need?

I recommend an 8-inch round pan.   If you only have a 9-inch round cake pan, the cake will be a little shorter and will need a little less time to bake.   If you prefer a square cake pan, an 8x8 pan can be used, but will take less time as well.

how should I store this espresso snack cake?

The espresso mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment)

The espresso cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.

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

Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.

🧁 frosting variation ideas

Espresso is amazing with other flavors, so here are more frosting options ~

Use the caramel buttercream from my brown butter cupcakes.

For chocolate and coffee, use the chocolate fudge frosting from my chocolate snack cake.

If you want a vanilla latte flavored cake, use the vanilla bean swiss meringue from my coffee sugar cookies.

👩🏻‍🍳 tips for the best from scratch cake 

Try not to over mix the cake batter. Since we are using a whisk, there is less risk of that, but mix until just fully incorporated.

Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The homemade espresso cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. 

Allow the cake to cool completely before frosting.

slice of cake on a plate with a fork and a glass of milk in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Simple Fluffy Espresso Cake. 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!

📖 recipe

slice of cake on a plate with a bite on a fork with a glass of milk and a bowl of coffee beans in the background
Print Recipe

Simple Fluffy Espresso Cake

Fluffy espresso cake with an ultra-moist texture from oil is topped with a mascarpone frosting.  This one layer cake is quick and easy to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Cakes and Cupcakes
Cuisine: American
Keyword: cake with oil, coffee flavored, espresso cake, one layer cake
Servings: 8 -10 slices
Calories: 425kcal
Author: Tasia Harper

Ingredients

  • 1 ¼ cups all-purpose flour (156g)
  • ¾ cup granulated sugar (150g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons instant espresso powder
  • ½ cup buttermilk room temperature (120mL)
  • 2 large eggs room temperature
  • 6 tablespoons vegetable oil (90mL)
  • 2 teaspoons pure vanilla extract

espresso mascarpone frosting

  • 4 ounces mascarpone cold (113g)
  • ¾ cup confectioners' sugar (90g)
  • ½ teaspoon instant espresso powder
  • ½ teaspoon pure vanilla bean paste or extract
  • ½ cup heavy whipping cream cold (120mL)

Instructions

  • Preheat oven to 350°F (177°C) and grease line an 8-inch cake round with a parchment round. Set aside.
  • Sift the all-purpose flour (1 ¼ cups/156g) into a large bowl. Add the granulated sugar (¾ cup/150g), baking powder (1 ½ teaspoons), kosher salt (½ teaspoon) and instant espresso powder (1 ½ tablespoons) and whisk to combine.
  • Now add the buttermilk (½ cup/120mL), eggs (2 large), vegetable oil (6 tablespoons/90mL) and vanilla (2 teaspoons). Whisk until the batter comes together. Try not to over mix.
  • Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out with just a few moist crumbs, about 25- 30 minutes.
  • Allow the cake to cool in the pan for 15 minutes, before turning out to cool completely on a wire rack.
  • For the espresso mascarpone frosting: With a hand mixer or a stand mixer with the paddle attachment (or a whisk for an arm workout!), beat the mascarpone (4 ounces/113g), confectioners' sugar (¾ cup/90g), instant espresso powder (½ teaspoon) and vanilla (½ teaspoon) on medium until smooth and creamy, about 1 minute. Now add the heavy whipping cream (½ cup/120mL) and beat on low until combined. Then increase the speed to medium and beat until soft/medium peaks, about 2-3 minutes.
  • Spoon or pipe the espresso mascarpone frosting on the completely cooled cake.

Notes

If you only have table salt, use half the amount.
I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ½ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.
Vegetable or canola oil can be used.
The espresso mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment).
The espresso cake can be stored in the refrigerator in an airtight container for up to five days. I press a piece of parchment paper against the cut side of the cake to help keep the moisture in.
The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.
Allow to defrost at room temperature before serving. The cake tastes best at room temperature. I've frozen it both frosted and unfrosted. If you know you will be freezing before serving it, I would wait to frost it until it has defrosted.

Nutrition

Serving: 1 slice | Calories: 425kcal | Carbohydrates: 48g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 269mg | Potassium: 108mg | Fiber: 1g | Sugar: 31g | Vitamin A: 501IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg

Loaded Cookies and Cream Cookies (No Chill)

These no chill cookies and cream cookies are loaded with Hershey’s bars, white chocolate chips and Oreos.  They are thick, soft and chewy.  Made from scratch with cold ingredients, you will have 16 large cookies in about 30 minutes.

pile of cookies with two leaning against a glass of milk

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

I think you know how much my family loves cookies ‘n’ creme!  I have cake, donuts, cinnamon rolls and brookie bar recipes celebrating this iconic flavor.

With 25+ years of cookie baking in my back pocket, I am always in for homemade cookies!  This is another no chill, uses cold ingredient cookie recipe, which makes them quick and easy to make.  

These cookies and cream cookies have the best texture!  They have a tender and chewy center and they have a rich and sweet flavor, thanks to the Hershey’s bars and white chocolate chips.  While they aren’t as jumbo as a Crumbl cookie, this recipe makes large, loaded with mix-ins, incredibly addicting cookies.

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pile of cookies on a parchment lined baking sheet with extra oreo cookies and white chocolate

🛒 ingredients notes for the best cookies 

I wanted this recipe to be easy to make for those of us who are busy. I turned to my biscoff chocolate chip cookies as a jumping off recipe, so it starts with COLD butter and cold eggs. If you choose to use room temperature ingredients, the cookies will spread more unless you chill them.

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

ingredients for cookies and cream cookies

Chocolate cream sandwich cookies ~ I have baked this easy cookie recipe with both Back to Nature classic creme cookies and Trader Joe’s Joe Joe’s cookies.  Both work and are important for bringing the flavor to these homemade cookies. Oreos or a store brand cookie will also work.  Some of the cookies are getting broken and others crushed to crumbs to provide extra texture.

Cookies and cream candy bars ~ I made this recipe using Hershey’s Cookies ‘n’ Creme bars, like my cookies and cream bars, but any brand will work.  You can also substitute with just a white chocolate candy bar.

Eggs ~ one large egg + one large egg yolk are needed.  The extra yolk brings more moisture and chewiness to the cookies and cream cookies. You can use the extra egg white to make candy cane cake or vanilla snack cake.

White chocolate chips ~ Ghiradehilli is my white chocolate chip of choice.  They add a sweet flavor and another layer of creaminess.

Cornstarch ~ adding cornstarch to cookie dough helps to create a softer and thicker cookie.  I highly recommend using it, but it can be left out with no other changes to the recipe, if needed.

🥣 how to make in photos

Preheat oven to 375°F and prepare two baking sheet pans with parchment paper or silicone baking mats. Set aside.

Take two of the chocolate cream sandwich cookies and crush them to fine crumbs. Break four cookies into multiple pieces each. Set aside. Save the remaining 2 cookies for garnish, you can break them into small pieces now.

butter and salt creamed together in a glass mixing bowl

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt until softened. Scrape up and down the bowl.

butter and sugars creamed together in a mixing bowl

Add the granulated sugar and brown sugar and beat until fully combined and a bit fluffy. Scrape up and down the bowl.

butter, sugars, salt and eggs mixed together in a glass mixing bowl

Then add the egg, egg yolk and vanilla and mix on medium for one minute.

cookie dough in a mixing bowl before the flour and mixins are added

Now add the cornstarch, baking soda and baking powder and mix until combined.

cookie dough with large streaks of flour remaining in a mixing bowl

Add the all-purpose flour and mix on low until some large bits of flour are still showing. Stop and scrape up and down the bowl.

Then add the six cookies that you crushed and broke along with the white chocolate chips and chopped cookies 'n' creme candy bar and mix on low until the dough just comes together.

cookie dough balls on a parchment lined baking sheet with white chocolate and oreo pieces pressed into the tops

Using a little over 2 tablespoons of dough (I use a size 30 scoop), scoop out 16 cookie dough balls and place eight dough balls on each prepared pan. Top each cookie dough ball with one to two pieces of the broken cookies.

Bake for 8-9minutes, the cookies may still look a little underdone in the middle. The edges should be set. Garnish with extra cookie crumbs, candy pieces or chocolate chips, if desired.

👩🏻‍🍳 tips for the best oreo cookies and cream cookies

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Don't over bake the cookies! In my opinion, this is the number one reason that homemade cookies fail.  You want to remove the cookies and cream cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

Save aside some of the crushed Oreo cookies, chocolate bar pieces and white chocolate chips for pressing on the tops of the cookies when they come out of the oven.  It makes them look like they came out of a bakery!

🫙 how to store

Store cookies and cream cookies in an airtight container at room temperature for 4 - 5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 20-30 minutes.

cookies n cream cookie with a bite missing on parchment paper with oreo cookie pieces and white chocolate chips

Remember to snap a picture and tag me on Instagram if you make these Loaded Cookies and Cream 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!

📖 recipe

cookies n cream cookie with a bite missing on parchment paper with oreo cookie pieces and white chocolate chips
Print Recipe
5 from 1 vote

Loaded Cookies and Cream Cookies (No Chill)

Thick, soft cookies ‘n cream loaded with Hershey’s, white chocolate chips and Oreos.  Made with cold ingredients for 16 large cookies.
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Cookies
Cuisine: American
Keyword: bakery style, cookies & cream, cookies and cream cookies, large cookies, oreo chocolate chip cookies
Servings: 16 large cookies
Calories: 200kcal
Author: Tasia Harper

Ingredients

  • 8 chocolate cream sandwich cookies like Oreos, divided (~104g)
  • ½ cup unsalted butter cold and cubed (113g)
  • ½ teaspoon kosher salt
  • ¼ cup granulated sugar (50g)
  • ½ cup packed dark brown sugar (100g)
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons cornstarch (6g)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups all-purpose flour (188g)
  • ½ cup white chocolate chips (90g) + extra for garnish
  • King size cookies and cream candy bar chopped (73g) + extra for garnish

Instructions

  • Preheat oven to 375°F (190°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
  • Take two of the chocolate cream sandwich cookies and crush them to fine crumbs. Break four cookies into multiple pieces each. Set aside. Save the remaining 2 cookies for garnish, you can break them into small pieces now.
  • In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  • Add the granulated sugar (¼ cup/50g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 2-3 minutes. Scrape up and down the bowl.
  • Then add the egg (1 large), egg yolk and vanilla (2 teaspoons) and mix on medium for one minute.
  • Now add the cornstarch (2 teaspoons), baking soda (½ teaspoon) and baking powder (½ teaspoon) and mix on medium until combined, about 30 seconds.
  • Add the all-purpose flour (1 ½ cups/188g) and mix on low (stir on KitchenAid) until some large bits of flour are still showing. Stop and scrape up and down the bowl. Then add the six cookies that you crushed and broke along with the white chocolate chips (½ cup/90g) and chopped king size cookies and cream candy bar (73g) and mix on low until the dough just comes together.
  • Using a little over 2 tablespoons of dough, scoop out 16 cookie dough balls and place eight dough balls on each prepared pan. If weighing the dough balls, it's about 46g of dough per cookie.
  • Top each cookie dough ball with one to two pieces of the broken cookies. You can also press in a few extra chocolate chips or broken candy bar pieces, if desired.
  • Bake for 8-9minutes, the cookies may still look a little underdone in the middle. The edges should be set. If desired, use a large biscuit cutter/cup/bowl to "scoot" the cookies back into perfectly round shapes. If the cookies are puffy, you can drop the cookie pan on the stove top a time or two. Garnish with extra cookie crumbs, candy pieces or chocolate chips, if desired.
  • Allow the cookies to cool on the pan for 5-10 minutes before removing to a wire cooling rack to cool completely.

Notes

Chocolate sandwich cookies can vary slightly in weight from brand to brand. The cookies should be about 1 ¾ inch in diameter (the size of a traditional Oreo). I tested with Trader Joe's Joe-Joe's and Back to Nature Classic Cream).
If you have salted butter, omit the kosher salt. If you use table salt, use half the amount.
Light brown sugar can be used, if needed.
Semi-sweet, milk, dark or white chocolate chips can be used.
Cookies and cream cookies can be stored in an airtight container at room temperature for 4-5 days. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20-30 minutes or so before serving.

Nutrition

Serving: 1 cookie | Calories: 200kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 156mg | Potassium: 59mg | Fiber: 1g | Sugar: 16g | Vitamin A: 210IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg

Soft and Chewy Almond Flour Blondies

This easy almond blondies recipe makes the best blondie bars using almond flour.  They mix in one bowl and bake in an 8x8 pan.  They have a frangipane-like flavor and soft texture with a subtle crunch from the sliced almonds!  You will love the 10 minutes of prep time on this simple gluten free blondie bars recipe.

stack of two almond blondies sitting atop more blondies showing soft inside texture

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

I’ve been making blondies and bar cookies for decades.  As a busy mama and self taught baker, I’m a fan of quick and easy dessert bars.  You will simply mix the batter in a bowl, spread in the pan, top with sliced almonds and bake.  Add in that the recipe uses melted butter and no mixer and we have a winner!

Almond flavored desserts, like these amaretti cookies, almond sugar cookies or Italian almond cake are some of my favorites!  I used a trick from my almond brownie recipe and added a secret ingredient to help give the blondies more structure.

Serve them with a cup of coffee (my favorite!), hot cocoa or a scoop of vanilla ice cream.  They are a fantastic gluten free option for cookie exchanges or holiday parties.

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almond blondie squares on parchment paper with fresh flowers and a bowl of sliced almonds

🛒 ingredients that make these blondie bars work

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

ingredients for almond flour blondies

I tested these almond blondies with and without cornstarch.  I found that the addition of cornstarch provides a less fragile blondie.  It’s also important to let the bars cool completely before slicing and handling. 

  • Almond flour ~ for soft, chewy blondies be sure to use almond flour and not almond meal. Bob's Red Mill almond flour is my favorite, but I know lots of people who love the Blue Diamond brand and Kirkland brand too. 
  • Almond extract ~ just a touch to bring out the frangipane flavor.  I use Cook’s almond extract.
  • Cornstarch ~ one of my favorite secret ingredients! When initially testing this recipe the blondies tasted great, but lacked structure and fell apart easily. The cornstarch works to bind the gluten free blondies together and helps with the chewy texture.
  • Sliced almonds ~ I originally tested these almond blondies without a topping. They are fantastic plain!  The sugared almond topping just takes this blondie recipe up a notch.

🥣 how to make in photos

Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper.

melted butter and sugars mixed together in a glass bowl

Add granulated sugar, brown sugar and kosher salt to the melted butter and whisk until fully combined.

egg and extracts whisked into blondie batter in a glass bowl

Then whisk in the egg, almond and vanilla extracts.

baking powder and cornstarch mixed into wet blondie ingredients in a bowl

Add the baking powder and cornstarch and stir to combine.

almond flour blondie batter in a bowl with a spatula

Then add the almond flour to the wet ingredients. Now mix it all together with a spatula until combined.

sliced almonds and sugar sprinkled over batter in a parchment lined baking pan

Drop the almond blondie batter into the prepared pan and spread it evenly in the pan. An off-set spatula is helpful. Scatter the sliced almonds evenly over the batter and then sprinkle ½ tablespoon of granulated sugar over the almonds.

Bake for about 20 - 25 minutes, until the edges have slightly browned and are firm.

🆘 troubleshooting tips

Making blondies with almond flour makes them more delicate and they are very fragile until completely cool. 

This recipe for almond flour blondies makes blondies with a brownie-like texture.  To create this texture, don’t over bake! If you like a more gooey center, bake them a minute or two less.  If you prefer a firmer, more cake-like texture, bake a minute or two longer.

For the best blondie bars, I recommend baking in a light colored 8x8 baking pan.  Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked.  

Glass pans also distribute the heat differently and can have similar results to dark colored baking pans.  If baking in glass, it’s recommended to lower the temperature by 25°F and bake for a few minutes longer.

Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is. 

🫙how to store

Any leftovers should be stored in an airtight container in the refrigerator for 5-7 days.

The almond flour blondies can also be frozen for up to 2-3 months.  Freeze in an airtight container.

overhead look at blondies with sugared sliced almond tops

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these soft and chewy Almond Flour Blondies. 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!

📖 recipe

stack of two almond blondies sitting atop more blondies showing soft inside texture
Print Recipe
5 from 1 vote

Soft and Chewy Almond Flour Blondies

Easy almond blondies are made with almond flour in one bowl and baked in an 8x8 pan. Soft, frangipane-like bars with an almond crunch and 10 minute prep.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Bars and Brownies
Cuisine: American
Keyword: almond, bar cookies, blondies, gluten free cookies
Servings: 16 cookie bars
Calories: 184kcal
Author: Tasia Harper

Ingredients

  • ½ cup unsalted butter melted (113g)
  • ½ cup granulated sugar packed (100g)
  • ¼ cup packed brown sugar (50g)
  • ½ teaspoon kosher salt
  • 1 large egg
  • ½ teaspoon almond extract
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1 tablespoon cornstarch (8g)
  • 2 cups almond flour (200g)

almond crunch topping

  • ¼ cup sliced almonds (30g)
  • ½ tablespoon granulated sugar

Instructions

  • Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper.
  • In a medium to large bowl, melt the butter (you can do this on the stove or microwave). Allow it to cool for about a minute. Add granulated sugar (½ cup/100g), brown sugar (¼ cup/50g) and kosher salt (½ teaspoon) and whisk until fully combined, then whisk in the egg (1 large), almond and vanilla extracts (½ teaspoon of each).
  • Add the baking powder (1 teaspoon) and cornstarch (1 tablespoon/8g) and stir to combine.
  • Then add the almond flour (2 cups/200g) to the wet ingredients. Now mix it all together with a spatula until combined.
  • Drop the blondie batter into the prepared pan and spread it evenly in the pan. An off-set spatula is helpful.
  • Scatter the sliced almonds (¼ cup/30g) evenly over the batter and then sprinkle ½ tablespoon of granulated sugar over the almonds.
  • Bake for about 20 - 25 minutes, until the edges have slightly browned and are firm. If tested with a toothpick, it should have some moist crumbs stuck to it. Allow the almond flour blondies to cool completely in the pan before cutting and serving.

Notes

The blondies are quite delicate and fragile until completely cooled.
Any leftovers should be stored in an airtight container in the refrigerator for 5-7 days.
The almond flour blondies can also be frozen for up to 2-3 months. Freeze in an airtight container.

Nutrition

Serving: 1 bar | Calories: 184kcal | Carbohydrates: 14g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 105mg | Potassium: 21mg | Fiber: 2g | Sugar: 11g | Vitamin A: 192IU | Calcium: 54mg | Iron: 1mg

Bakery Style Biscoff Chocolate Chip Cookies

These biscoff chocolate chip cookies are large, bakery style cookies.  The cookie dough is loaded with cookie butter spread, biscoff cookie pieces and chocolate chips.  The easy recipe uses cold ingredients and needs no chill time.  Meaning you will be sinking your teeth into the soft and thick cookies in about 30 minutes.

close up look at broken cookie showing the soft middle with melty chocolate chips

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

Whether it's cookie bars, cake, cookies or caramel tart; biscoff is a well loved baking ingredient at my house!

With decades of cookie baking behind me, I am always in for simple cookie recipes, like these sprinkle cookies or white chocolate raspberry cookies.  This is a no chill, uses cold ingredient cookie recipe, which makes them quick to make.  

The texture of these biscoff chocolate chip cookies is the best!  They have slightly crispy edges and a soft, chewy center and thanks to a little extra cinnamon, they have a rich flavor, much like my white chocolate coconut cookies.  They look like they came out of a bakery, but are seriously easy to make!

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over head look at biscoff chocolate chip cookie on a parchment lined cookie sheet with a glass of milk and a bowl of cookie butter

Biscoff are a crisp, buttery, spiced shortbread-like cookie that originated in Europe and have gained a lot of popularity in the U.S. over the past several decades. The flavor is reminiscent of a subtle gingerbread with hints of cinnamon, nutmeg and not so much molasses.

Cookie butter is a spread with a consistency like peanut butter, but it is made with spice cookies, called Biscoff or Speculoos.  You can use it as an alternative to nut butters or chocolate spreads. Cookie butter is also nut free, so it’s an option for those with nut allergies.  It is usually found in the grocery market near the peanut butter although I sometimes see it in the bakery section.

🛒 ingredient notes for the best cookies 

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

ingredients for biscoff chocolate chip cookies

Biscoff or speculoos cookies ~ I have baked this easy cookie recipe with both Lotus biscoff cookies and Trader Joe’s speculoos cookies.  Both work and are important for bringing the flavor to these biscoff chocolate chip cookies.

Cookie butter ~ also known as biscoff spread. Trader Joe's cookie butter and Lotus Biscoff Cookie Butter spread are the two brands that I regularly use.  You can use either the creamy or crunchy version.

Sugar ~ dark brown sugar adds a greater depth of flavor and more chewiness to the drop cookies. You can use light brown sugar, if needed.

Chocolate chips ~ I went with semi-sweet chips, but you do you!  Milk chocolate chips, dark chocolate chips or white chocolate chips are also delicious with cookie butter! 

🥣 how to make in photos

Preheat oven to 350°F (177°C) and prepare two baking sheet pans with parchment paper or silicone baking mats. Set aside.

Take eight of the biscoff or speculoos cookies and crush them. You want some chunks about the size of blueberries and some crushed to crumbs. Break the remaining four cookies into eight pieces each. Set aside.

butter and salt creamed together in a glass bowl

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt until softened. Scrape up and down the bowl.

butter and sugars beaten together in a glass bowl with egg, vanilla, cookie butter and speculoos cookies on the counter

Add the granulated sugar and brown sugar and beat on low until fully combined and a bit fluffy.

butter, sugars and cookie butter beaten together in a glass bowl with egg, vanilla and biscoff cookies showing on the counter

Now add the cookie butter spread and beat until combined and fluffy.

butter, sugars and eggs creamed together in a glass mixing bowl

Then add the egg and vanilla and mix on medium for one minute. Now add the cinnamon, baking soda and baking powder and mix until combined.

cookie dough in a mixer bowl with large streaks of flour remaining

Add the all-purpose flour and mix on low until some large bits of flour are still showing. Stop and scrape up and down the bowl.

Then add the eight biscoff cookies that you crushed and the chocolate chips and mix on low until the dough just comes together.

cookie dough on a parchment lined baking sheet

Using a little over 3 tablespoons of dough, scoop out cookie butter dough balls. Top each cookie dough ball with ¼ teaspoon of cookie butter and two or three pieces of the broken cookies. You can also press in a few extra chocolate chips, if desired.

Bake for 9-11 minutes, the cookies may still look a little underdone in the middle, but it will be wet with the melted cookie butter. The edges should be set.

👩🏻‍🍳 tips for the best biscoff cookies

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! You want to remove the biscoff chocolate chip cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

Save aside some of the biscoff cookies and chocolate chips for pressing on the tops of the cookie dough balls before baking.  This gives them that bakery worthy look.

Use the cookie scoot for perfectly round and thick cookies. Use a biscuit/round cookie cutter, glass or bowl 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.

🫙 how to store

Store biscoff chocolate chip cookies in an airtight container at room temperature for 4 - 5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 20-30 minutes.

stack of cookies with the top one broken showing the soft texture and the whole cookies showing the crispy edges

Remember to snap a picture and tag me on Instagram if you make these Bakery Style Biscoff Chocolate Chip 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!

📖 recipe

over head look at biscoff chocolate chip cookie on a parchment lined cookie sheet with a glass of milk and a bowl of cookie butter
Print Recipe

Bakery Style Biscoff Chocolate Chip Cookies

Large bakery style biscoff chocolate chip cookies packed with cookie butter, biscoff pieces and chocolate chips. Easy, no chill recipe ready in about 30 minutes.
Prep Time15 minutes
Cook Time11 minutes
Total Time26 minutes
Course: Cookies
Cuisine: American
Keyword: bakery style, biscoff, chocolate chip cookies, cookie butter, cookie butter cookies, large cookies
Servings: 13 large cookies
Calories: 298kcal
Author: Tasia Harper

Ingredients

  • 12 biscoff or speculoos cookies divided (~108g)
  • ½ cup unsalted butter cold and cubed (113g)
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar (100g)
  • ¾ cup packed dark brown sugar (150g)
  • ½ cup cookie butter (120g) + 1 tablespoon (15g), divided
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 ¼ cups all-purpose flour (156g)
  • ¾ cup chocolate chips (135g)

Instructions

  • Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
  • Take eight of the biscoff/speculoos cookies and crush them. You want some chunks about the size of blueberries and some crushed to crumbs. Break the remaining four cookies into eight pieces each. Set aside.
  • In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  • Add the granulated sugar (½ cup/100g) and brown sugar (packed ¾ cup/150g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 2-3 minutes. Scrape up and down the bowl.
  • Now add the cookie butter (½ cup/120g) and beat on medium (speed 4 on KitchenAid) until combined and fluffy, about 30 seconds. Scrape up and down the bowl.
  • Then add the egg (1 large) and vanilla (2 teaspoons) and mix on medium for one minute.
  • Now add the cinnamon (½ teaspoon), baking soda (½ teaspoon) and baking powder (¼ teaspoon) and mix on medium until combined, about 30 seconds.
  • Add the all-purpose flour (1 ¼ cups/156g) and mix on low (stir on KitchenAid) until some large bits of flour are still showing. Stop and scrape up and down the bowl. Then add the eight biscoff cookies that you crushed and the chocolate chips (¾ cup/135g) and mix on low until the dough just comes together.
  • Using a little over 3 tablespoons of dough, scoop out 13 cookie butter dough balls and place six dough balls one prepared pan and seven on the other. If weighing the dough balls, it's about 65g of dough per cookie. Give the cookies some room as they will spread a little when baking.
  • Top each cookie dough ball with ¼ teaspoon of cookie butter and two or three pieces of the broken cookies. You can also press in a few extra chocolate chips, if desired.
  • Bake for 9-11 minutes, the cookies may still look a little underdone in the middle, but it will be wet with the melted cookie butter. The edges should be set. If desired, use a large biscuit cutter/cup/bowl to "scoot" the cookies back into perfectly round shapes.
  • Allow the cookies to cool on the pan for 5-10 minutes before removing to a wire cooling rack to cool completely.

Notes

If you have salted butter, omit the kosher salt. If you use table salt, use half the amount.
I used smooth cookie butter, but the crunchy version also works.
Light brown sugar can be used, if needed.
Semi-sweet, milk, dark or white chocolate chips can be used.
Biscoff chocolate chip cookies can be stored in an airtight container at room temperature for 4-5 days. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20-30 minutes or so before serving.

Nutrition

Serving: 1 cookie | Calories: 298kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 149mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 29g | Vitamin A: 237IU | Vitamin C: 0.003mg | Calcium: 29mg | Iron: 1mg